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序号
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文章题目
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作 者
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刊物名称
年、卷、期、页
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SCI
收录
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第一作者
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通讯作者
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1.
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Redox Regulation in Cancer Stem Cells
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Ding, SJ; Li, CB; Cheng, NH; Cui, XJ; Xu, XL; Zhou, GH*
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Oxidative Medicine And Cellular Longevity ,2015
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SCI
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丁世杰
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周光宏
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2.
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Effect of multiple freeze-thaw cycles on the quality of chicken breast meat
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Ali, S; Zhang, WG; Rajput, N; Khan, MA; Li, CB; Zhou, GH*
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Food Chemistry , 2015, 173:808-814
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SCI
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Ali, Sher
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周光宏
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3.
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Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing
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Chen, L; Feng, XC; Zhang, YY; Liu, XB; Zhang, WG; Li, CB; Ullah, N; Xu, XL; Zhou, GH *
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Food Chemistry, 2015, 177 :280-287
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SCI
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陈 琳
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周光宏
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4.
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Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions
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Yang, HJ; Han, MY; Wang, X; Han, YQ; Wu, JQ; Xu, XL; Zhou, GH*
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Innovative Food Science & Emerging Technologies, 2015, 29: 125-133
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SCI
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杨慧娟
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周光宏
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5.
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Identification and Quantification of Adducts between Oxidized Rosnnarinic Acid and Thiol Compounds by UHPLC-LTQ-Orbitrap and MALDI-TOF/T of Tandem Mass Spectrometry
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Tang, CB; Zhang, WG; Dai, C; Li, HX; Xu, XL; Zhou, GH*
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Journal Of Agricultural And Food Chemistry, 2015, 63(3) : 902-911
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SCI
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唐长波
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周光宏
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6.
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Prevalence, genetic diversity and antimicrobial resistance of Listeria monocytogenes isolated from ready-to-eat meat products in Nanjing, China
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Wang, GY; Qian, WJ; Zhang, XX; Wang, HH; Ye, KP; Bai, Y; Zhou, GH*
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Food Control, 2015, 50 : 202-208
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SCI
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王光宇
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周光宏
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7.
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High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages
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Yang, HJ; Han, MY; Bai, Y ; Han, YQ; Xu, XL; Zhou, GH*
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Meat Science, 2015, 102: 69-78
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SCI
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杨慧娟
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周光宏
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8.
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Prevalence, antimicrobial resistance and genetic diversity of Listeria monocytogenes isolated from chilled pork in Nanjing, China
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Kai Wang, Keping Ye, Yepei Zhu, Yan Huang, Guangyu Wang, Huhu Wang,Guanghong Zhou*
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LWT - Food Science and Technology, 2015,64 ( 2) : 905-910
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SCI
|
王 凯
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周光宏
|
|
9.
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Effect of High Hydrostatic Pressure Combined with Moderate Heat to Inactivate Pressure-Resistant Bacteria in Water-Boiled Salted Duck
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Ye, KP; Feng, YL; Wang, K; Bai, Y ; Xu, XL; Zhou, GH*
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Journal of Food Science, 2015, 80(6): 1336-1342.
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SCI
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叶可萍
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周光宏
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10.
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Functional analysis of AI-2/LuxS from bacteria in Chinese fermented meat after high nitrate concentration shock
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Lin, M; Zhou, GH*; Wang, ZG; Yun, B
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European Food Research And Technology, 2015, 240(1): 119-127
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SCI
|
梅 林
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周光宏
|
|
11.
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A Raman spectroscopic study of meat protein/lipid interactions at protein/oil or protein/fat interfaces
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Shao, JH; Deng, YM; Zhou, GH* ; Xu, XL ; Liu, DY
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International Journal Of Food Science And Technology, 2015, 50(4) : 982-989
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SCI
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邵俊花
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周光宏
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12.
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The degradation of oxytetracycline during thermal treatments of chicken and pig meat and the toxic effects of degradation products of oxytetracycline on rats
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VanHue Nguyen , VanToan Nguyen , ChunBao Li ,GuangHong Zhou*
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Journal of Food Science and Technology, 2015,52(5):2842-2850
|
--
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阮文慧
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周光宏
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13.
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饮食、肠道微生物与健康的关系研究进展
|
朱莹莹 李春保 周光宏*
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食品科学，2015,36（15）：234-239
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核心
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朱莹莹
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周光宏
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14.
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猪肉腌制过程中的传质动力学研究
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郭丽媛，刘登勇，徐幸莲，周光宏*
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食品科学, 2015, 36(1): 31-37.
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核心
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郭丽媛
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周光宏
|
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15.
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冷却猪肉质量安全控制技术与应用
|
周光宏*，武英，郑乾坤，侯万文，张全生，燕君芳，李春保
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中国畜牧杂志，2015,51（14）：54-58
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核心
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周光宏
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周光宏
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16.
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Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria
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Yingying Zhu, Chunbao Li*, Xisha Lin, Fan Zhao, Xuebin Shi, He Li, Yingqiu Li, Weiyun Zhu, Xinglian Xu, Guanghong Zhou*
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Scientific Reports | 5:15220 | DOI: 10.1038/srep15220
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SCI
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朱莹莹
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周光宏
李春保
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17.
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Comparative proteomic analysis of longissimus dorsi muscle in immuno- and surgically castrated male pigs
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Xuebin Shi, Chunbao Li, Miaodan Cao, Xinglian Xu, Guanghong Zhou*, Youling L. Xiong
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Food Chemistry,accept
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SCI
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石学彬
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周光宏
|
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18.
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Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure
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Xinbo Zhuang, Minyi Han, Zhuang-li Kang, Kai Wang,Yun Bai, Xing-lian Xu, Guang-hong Zhou*
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Meat Science，accept
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SCI
|
庄昕波
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周光宏
|
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19.
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Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time
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Yingqiu Li, Chunbao Li, He Li, Xisha Lin, Shaolin Deng, Guanghong Zhou*
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International Journal of Food Science and Technology 2015，doi:10.1111/ijfs.12968
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SCI
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李影球
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周光宏
|
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20.
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The effects of long-duration stewing combined with different cooking and heating methods on the quality of pork belly
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Yingqiu Li, Chunbao Li, Fan Zhao, Xisha Lin, Yun Ba, Guanghong Zhou*
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Journal of food processing and preservation,2015, 10.1111/jfpp.12587
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SCI
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李影球
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周光宏
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21.
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冷却猪肉中单增李斯特菌的定量暴露评估
|
王凯，叶可萍，周光宏*
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食品科学（已录用）
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核心
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王 凯
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周光宏
|
|
22.
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超高压对高铁肌红蛋白还原酶活性及二级结构的影响
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王玮,葛毅强,陈颖,徐幸莲,周光宏*
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中国食品学报（已录用）
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核心
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王 玮
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周光宏
|
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23.
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High pressure/thermal combinations on texture and water holding capacity of chicken batters
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Zheng H, Xiong G, Han M, Xu X*
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Innovative Food Science & Emerging Technologies, 2015, 30:8-14.
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SCI
|
郑海波
|
徐幸莲
|
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24.
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Effect of growth media on gene expression levels in Salmonella Typhimurium biofilm formed on stainless steel surface
|
Huhu Wang, Yang Dong, Guangyu Wang, Xinglian Xu*, Guanghong Zhou
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Food control, 2016, 51: 546 - 551.
|
SCI
|
王虎虎
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徐幸莲
|
|
25.
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Comparison of microbial transfer rates of Salmonella spp. biofilm from stainless steel to selected processed and raw meat
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Huhu Wang, Xinxiao Zhang, Qiuqin Zhang, Keping Ye, Xinglian Xu*, Guanghong Zhou
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Food control, 2015, 50, 574 -580.
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SCI
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王虎虎
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徐幸莲
|
|
26.
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High CO2-modified atmosphere packaging for extension of shelf-life of chilled yellow-feather broiler meat: a special breed in Asia
|
Xinxiao Zhang, Huhu Wang, Nuo Li, Xinglian Xu*
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LWT- Food Science and Technology, 2015, 64, 1123-1129
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SCI
|
张新笑
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徐幸莲
|
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27.
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The effect of transportation of broilers during summer on the expression of heat shock protein 70, postmortem metabolism and meat quality
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Xing, T; Xu, XL*; Zhou, GH; Wang, P; Jiang, NN
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Journal of animal science,2015,93(1) : 62-70
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SCI
|
邢 通
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徐幸莲
|
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28.
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Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation
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Li, K; Zhao, YY; Kang, ZL; Wang, P; Han, MY; Xu, XL*; Zhou, GH
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Poultry science,2015, 94(1) : 111-122
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SCI
|
李 可
|
徐幸莲
|
|
29.
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Microbial Transglutaminase Catalyzed the Cross-Linking of Myofibrillar/Soy Protein Isolate Mixtures
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Han, MY; Zu, HZ; Xu, XL*; Zhou, GH
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Journal of food processing and preservation, 2015,39(3): 309-317
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SCI
|
韩敏义
|
徐幸莲
|
|
30.
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Different Effects of Sheep- and Duck-Meat Supplemented Diets on Serum Cytokine Levels of Rats
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Zhang, YJ; Han, MY; Sun, WQ; Xu, HJ; Wei, FS; Yang, YS; Li, CB; Zhou, GH); Xu, XL*
|
Journal of nutritional science and vitaminology,2015,61(3) : 228-232
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SCI
|
张英君
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徐幸莲
|
|
31.
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The changes and relationship of structure and functional properties of rabbit myosin during heat-induced gelation
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Minyi Han, Ye Wu, Peng Wang, Xinglian Xu* & Guanghong Zhou
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CyTA - Journal of Food, 2015, 13(1): 63-68.
|
SCI
|
韩敏义
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徐幸莲
|
|
32.
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A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat
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Li, K; Chen, L; Zhao, YY; Li, YP; Wu, N; Sun, H ; Xu, XL *; Zhou, GH
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CYTA-JOURNAL OF FOOD, 2015, 13 ( 2 ) : 213-219
|
SCI
|
李 可
|
徐幸莲
|
|
33.
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Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters
|
Chen, L; Wang, P; Kang, ZL; Li, K; Xie, C; Sun, JX; Xu, XL*
|
CyTA-Journal of Food,2015,13(3): 445-455
|
SCI
|
陈 林
|
徐幸莲
|
|
34.
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Improved Screening Procedure for Biogenic Amine Production by Lactic Acid Bacteria and Enterobacteria
|
Lu, SL; Jiang, CH; Xu, XL*; Xu, CJ ; Li, KX; Shu, RH
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Czech Journal Of Food Sciences,2015, 33(1): 19-26
|
SCI
|
卢士玲
|
徐幸莲
|
|
35.
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Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter
|
Ke Li, Zhuangli Kang, Yu-Feng Zou, Xing-Lian Xu*, Guang-Hong Zhou
|
Journal of Food Science and Technology, 2015, 52(5)
: 2622-33
|
--
|
李 可
|
徐幸莲
|
|
36.
|
宰前与宰杀因素对禽肉品质的影响研究进展
|
姜喃喃，王鹏，邢通，徐幸莲*，周光宏
|
食品科学, 2015, 36(3): 240-244.
|
核心
|
姜喃喃
|
徐幸莲
|
|
37.
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肉制品低钠盐加工技术研究进展
|
郑海波，徐幸莲*，周光宏
|
食品工业科技，2015, 36(4)：370-375
|
核心
|
郑海波
|
徐幸莲
|
|
38.
|
Guoyuan Xiong, Minyi Han, Zhuangli Kang, Yingying Zhao, Xinglian Xu, Yingying Zhu
|
Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification
|
Food Chemistry, 2016 (196): 388–395
|
SCI
|
熊国远
|
徐幸莲
|
|
39.
|
Guoyuan Xiong, Peng Wang, Haibo Zheng, Xinglian Xu, Yingying Zhu, Guanghong Zhou
|
effects of plant oil combinations substituting pork back-fat combined with pre-emulsification on physicochemical, textural, microstructural and sensory properties of spreadable chicken liver pâté
|
Journal of food quality, accept
|
SCI
|
熊国远
|
徐幸莲
|
|
40.
|
Insights into the transcriptome profile of mature biofilm of Salmonella Typhimurium on stainless steels surface
|
Huhu Wang, Xinxiao Zhang, Yang Dong, Xinglian Xu*, Guanghong Zhou
|
Food Research International, 2015, accept.
|
SCI
|
王虎虎
|
徐幸莲
|
|
41.
|
Removal of Salmonella biofilm formed under meat processing environment by surfactant in combination with bio-enzyme
|
Huhu Wang, Huawei Wang, Tong Xing, Na Wu, Xinlian Xu*, Guanghong Zhou
|
LWT - Food Science and Technology, 2015, accept.
|
SCI
|
王虎虎
|
徐幸莲
|
|
42.
|
Effect of transportation and pre‐slaughter water shower spray with resting on AMP‐activated protein kinase, glycolysis and meat quality of broilers during summer
|
Xing T, Xu X*, Jiang N, et al.
|
Animal Science Journal, 2015,
doi: 10.1111/asj.12426
|
SCI
|
邢 通
|
徐幸莲
|
|
43.
|
Effects of water-misting sprays with forced ventilation on postmortem glycolysis, AMP-activated protein kinase and meat quality of broilers after transport during summer
|
Nannan Jiang, Tong Xing, Minyi Han, Shaolin Deng，Xinglian Xu*.
|
Animal Science Journal.,2015,28(12):1767-1773
|
SCI
|
姜喃喃
|
徐幸莲
|
|
44.
|
Near-freezing temperature storage (-2℃) for extension of shelf-life of chilled yellow-feather broiler meat: a special breed in Asia
|
Xinxiao Zhang, Huhu Wang, Ming Li, Na Wu, Xinglian Xu
|
Journal of Food Processing and Preservation, Accept.
|
SCI
|
张新笑
|
徐幸莲
|
|
45.
|
Effects of pre‐slaughter showering and ventilation on stress, meat quality and metabolite concentrations of broilers in summer
|
Nannan Jiang, Tong Xing，Xinglian Xu*.
|
Animal Science Journal, 2015, doi: 10.1111/asj.12419
|
SCI
|
姜喃喃
|
徐幸莲
|
|
46.
|
Effects of water-misting sprays with forced ventilation after transport during summer on meat quality, stress parameters, glycolytic potential and microstructures of muscle in broilers
|
Nannan Jiang, Tong Xing, Peng Wang, Chong Xie, Xinglian Xu*.
|
Asian-Australasian Journal of Animal Sciences,2015.( In press)
|
SCI
|
姜喃喃
|
徐幸莲
|
|
47.
|
Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation
|
Li, CB*; Zhou, GH; Xu, XL; Lundstrom, K; Karlsson, A; Lametsch, R
|
Food Chemistry,2015,17(5) : 197-202
|
SCI
|
李春保
|
李春保
|
|
48.
|
Effect of Cooking on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective
|
Wen, SY; Zhou, GH; Li, L; Xu, XL; Yu, XB; Bai, Y; Li, CB*
|
Journal Of Agricultural And Food Chemistry,2015,63(1) : 250-261
|
SCI
|
温思颖
|
李春保
|
|
49.
|
Microbial changes in vacuum-packed chilled pork during storage
|
Zhao, F; Zhou, GH; Ye, KP; Wang, SW; Xu, XL; Li, CB*
|
Meat Science,2015,100 : 145-149
|
SCI
|
赵 凡
|
李春保
|
|
50.
|
A New Method for Characterizing Mechanical Properties of Meat Product under Stress-Relaxation Based on Gaussian Curve-Fitting
|
Li, X; Zhou, GH; Chen, YJ; Xu, XL; Xu, BC; Li, CB*
|
International Journal Of Food Properties,2015,18(11) : 2571-2583
|
SCI
|
李 霄
|
李春保
|
|
51.
|
季节、运输距离和待宰时间对PSE猪肉发生率的影响
|
朱良齐，周光宏，车海栋，张楠，葛晨书，徐幸莲，李春保*
|
肉类工业，2015，10:35-38
|
--
|
朱良齐
|
李春保
|
|
52.
|
Water mobility during rigor mortis of porcine muscle with different pH falls
|
Xiao Li, Guanghong Zhou, Xinglian Xu, Chunbao Li*
|
Proceedings of ICOMST 61
|
--
|
李霄
|
李春保
|
|
53.
|
Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish
|
Siying Wen, Guanghong Zhou, Shangxin Song, Xinglian Xu, Josef Voglmeir, Li Liu, Fan Zhao, Mengjie Li, Li Li, Xiaobo Yu, Yun Bai and Chunbao Li*
|
Proteomics, 2015, DOI 10.1002/pmic.201500179
|
SCI
|
温斯颖
|
李春保
|
|
54.
|
Phosphorproteome Changes of Myofibrillar Proteins at Early Post-
mortem Time in Relation to Pork Quality As affected by Season
|
Xiao Li, Tian Fang, Menghuan Zong, Xiaoqin Shi, Xinglian Xu, Chunbao Li*, Guanghong Zhou
|
journal of agricultural and food chemistry, 10.1021/acs.jafc.5b03997
|
SCI
|
李霄
|
李春保
|
|
55.
|
Application of near infrared reflectance (NIR) spectroscopy to identify potential PSE meat
|
Xiao Li, Fang Feng, Runze Gao, Lu Wang, Ye Qian, Chunbao Li* and Guanghong Zhou
|
J Sci Food Agric 2015; DOI 10.1002/jsfa.7493
|
SCI
|
李霄
|
李春保
|
|
56.
|
应用LF-NMR技术检测不同熟度猪肉的方法研究
|
于小波，左晓维，李春保*
|
食品科学，2015，接收
|
核心
|
于小波
|
李春保
|
|
57.
|
猪肉蛋白和牛肉蛋白对生长期大鼠营养生理功能的影响
|
蔺茜莎，李影球，朱莹莹，石学彬，周光宏，徐幸莲，李春保*
|
食品科学，2015，接收
|
核心
|
蔺茜莎
|
李春保
|
|
58.
|
鱼肉蛋白和鸡肉蛋白对大鼠血脂及端粒长度的影响
|
蔺茜莎，李影球，朱莹莹，周光宏，徐幸莲，李春保*
|
营养学报，2015，接收
|
核心
|
蔺茜莎
|
李春保
|
|
59.
|
预冷过程中冷库环境及时间对猪胴体损耗的影响
|
车海栋, 李春保*,朱良齐,张楠, 葛晨书, 徐幸莲, 周光宏
|
食品科学，2015，接收
|
核心
|
车海栋
|
李春保
|
|
60.
|
Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications
|
Fu, QQ; Liu, R; Zhang, WG*; Li, YP; Wang, J; Zhou, GH
|
Food And Bioprocess Technology ,2015,8(3) : 580-588
|
SCI
|
扶庆权
|
张万刚
|
|
61.
|
Combination of kappa-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation
|
Gao, XQ; Kang, ZL; Zhang, WG*; Li, YP; Zhou, GH
|
Food And Bioprocess Technology,2015,8(7) : 1524-1531
|
SCI
|
高雪琴
|
张万刚
|
|
62.
|
Effects of high oxygen packaging on tenderness and water holding capacity of pork through protein oxidation. Food and Bioprocess Technology
|
Chen, L., Zhou, G. H., and Zhang, W. G*
|
Food and Bioprocess Technology, 2015, 8,2287-2297.
|
SCI
|
陈琳
|
张万刚
|
|
63.
|
Activity and expression of nitric oxide synthase in pork skeletal muscles
|
Liu，R., wangang zhang*
|
Meat Science ,2015, 99: 25–31
|
SCI
|
刘 瑞
|
张万刚
|
|
64.
|
Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan
|
Gao xueqin, wangang zhang*
|
Journal Of The Science Of Food And Agriculture,2015,95(14): 2832-2837
|
SCI
|
高雪琴
|
张万刚
|
|
65.
|
Influence of rapid chilling on biochemical parameters governing the water-holding capacity of pork longissimus dorsi
|
Liu, N; Liu, R; Hu, YY; Zhou, GH; Zhang, WG*
|
International Journal Of Food Science And Technology,2015,52(6) : 1345-1351
|
SCI
|
刘 念
|
张万刚
|
|
66.
|
宣威火腿中粗肽的提取与抗氧化活性鉴定
|
邢路娟，胡亚亚，张万刚*，周光宏
|
南京农业大学学报，2015,38(4): 661-666
|
核心
|
邢路娟
|
张万刚
|
|
67.
|
梅山猪与三元杂交猪肌内脂肪含量、μ-钙蛋白酶和蛋白降解对嫩度的影响
|
王娟，闫祥林，周光宏，徐幸莲，张万刚*
|
食品科学，2015,36（13）: 52–56
|
核心
|
王娟
|
张万刚
|
|
68.
|
迷迭香提取物对真空包装熟猪肉饼抗氧化和抑菌效果的影响
|
殷燕；张万刚*；周光宏；徐幸莲
|
食品科学，2015,36（6）: 236–241
|
核心
|
殷燕
|
张万刚
|
|
69.
|
不同提取方法对金华火腿粗肽液抗氧化活性的影响
|
胡亚亚；邢路娟；周光宏；张万刚*
|
食品工业科技, 2015, 36（14）,115-122
|
核心
|
胡亚亚
|
张万刚
|
|
70.
|
Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate
|
Hu, H. Y., Xing, L. J., Hu, Y. Y., Qiao, C. L., Wu, T., Zhou, G. H., and Zhang, W. G*.
|
Food Hydrocolloids , 2016, 52, 38-46.
|
SCI
|
胡红燕
|
张万刚
|
|
71.
|
Purification and identification of antioxidative peptides from dry-cured Xuanwei ham
|
Xing, L. J., Hu, Y. Y., Hu, H. Y., Ge, Q. F., Zhou, G. H., and Zhang, W. G*.
|
Food Chemistry, 2016, 194, 951-958.
|
SCI
|
邢路娟
|
张万刚
|
|
72.
|
Effects of packaging methods on the color of beef muscles through influencing myoglobin status, metmyoglobin reductase activity and lipid oxidation.
|
Fu, Q. Q., Liu, R., Zhou, G. H., and Zhang, W. G.*
|
Journal of Food Processing and Preservation, Accepted
|
SCI
|
扶庆权
|
张万刚
|
|
73.
|
Antioxidant and antibacterial activities of rosemary extract in raw ground pork patties
|
Yin, Y., Liu, R., Zhang, W. G*., Gao, F., and Zhou, G. H.
|
Food Science and Nutrition, Accepted.
|
--
|
殷燕
|
张万刚
|
|
74.
|
Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc×Landrace×Yorkshire crossbred pork
|
Wang, J., Yan, X. L., Liu, R., Fu, Q. Q., Zhou, G. H., and Zhang, W. G*.
|
Animal Science Journal, Accepted.
|
SCI
|
王娟
|
张万刚
|
|
75.
|
梅山猪与三元杂交猪肉品质的比较
|
王娟，张万刚*，刘念，周光宏
|
食品科学（已录用）
|
核心
|
王娟
|
张万刚
|
|
76.
|
Identification and Characterization of Antioxidant Peptides from Enzymatic Hydrolysates of Duck Meat
|
Wang, LS; Huang, JC; Chen, YL; Huang, M *; Zhou, GH
|
Journal Of Agricultural And Food Chemistry,2015, 63(13) : 3437-3444
|
SCI
|
王璐莎
|
黄明
|
|
77.
|
脂肪酶(Palatase)对中式香肠脂肪降解、氧化和风味的影响
|
封莉，邓绍林，黄明*，徐幸莲，周光宏
|
食品科学,2015,36(1):51-58
|
核心
|
封莉
|
黄明
|
|
78.
|
转基因大豆MON89788实时荧光PCR检测方法的建立
|
刘欣，张国从，周兴虎，祝长青，黄明*
|
食品科学,2015,36(4):193-197
|
核心
|
刘欣
|
黄明
|
|
79.
|
鸭肉蛋白源抗氧化肽的酶法制备工艺
|
王璐莎，张首玉，黄明，周光宏.
|
食品科学，2015，36（7）：48-54
|
核心
|
王璐莎
|
黄明
|
|
80.
|
鸭肉蛋白酶解产物的抗氧化特性
|
王璐莎，陈玉连，黄明，周光宏
|
食品科学，2015，36（17）：146-151
|
核心
|
王璐莎
|
黄明
|
|
81.
|
Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing
|
Li, JK; Hui, T; Wang, FL; Li, S; Cui, BW; Cui, YQ; Peng, ZQ*
|
Food Control, 2015, 56: 9-17
|
SCI
|
李君柯
|
彭增起
|
|
82.
|
Influence of partial replacement of NaCl by KCl, l-histidine and l-lysine on the lipase activity and lipid oxidation in dry-cured loin process
|
Zhang, Y.W; Zhang, L.;Hui, T., Guo, X. Y., & Peng, Z. Q*
|
LWT-Food Science and Technology, 2015, 64(2): 966-973.
|
SCI
|
张雅玮
|
彭增起
|
|
83.
|
Mechanism of Polyphosphates Hydrolysis by
Purified Polyphosphatases from the Dorsal Muscle of Silver Carp (Hypophthalmichthys Molitrix)as Detected by 31P NMR
|
Wei Liu, Meng Xu, Yawei Zhang, Fulong Wang, Teng Hui, Baowei Cui, Xiuyun Guo, and Zengqi Peng*
|
Journal of Food Science，Vol. 80, Nr. 11, 2015
|
SCI
|
刘玮
|
彭增起
|
|
84.
|
Influence of selenium and methionine intake of the female chicken on lipid oxidation in the thigh muscles of progeny
|
Zhang, YW; Xu, SQ; Jin, HG; Wang, RR; Peng, ZQ*
|
European Food Research And Technology, 2015, 240 (1): 83-91
|
SCI
|
张雅玮
|
彭增起
|
|
85.
|
120℃条件下模型体系烤牛肉风味的形成
|
刘森轩, 彭增起*, 吕慧超, 李君珂, 王复龙, 崔保威, 刘世欣
|
食品科学, 2015, 10:119-123
|
核心
|
刘森轩
|
彭增起
|
|
86.
|
牛胰脏组织蛋白酶L的纯化和酶学性质
|
崔昱清, 王复龙, 崔保威, 郭秀云, 李君珂, 刘世欣, 刘森轩, 彭增起*
|
食品科学, 2015, 15:142-146
|
核心
|
崔昱清
|
彭增起
|
|
87.
|
花椒叶多酚提取物对白鲢咸鱼脂肪氧化及脂肪酸组成的影响
|
李君珂, 刘森轩, 刘世欣, 崔保威, 崔昱清, 彭增起*
|
食品工业科技, 2015,15:109-113
|
核心
|
李君珂
|
彭增起
|
|
88.
|
油炸对鸡肉中反式脂肪酸含量及棕榈油品质的影响
|
刘彪, 彭增起*, 张雅玮, 王园,王复龙, 惠腾, 李君珂, 郭秀云, 崔保威
|
食品工业科技, 2015,16:147-150
|
核心
|
刘彪
|
彭增起
|
|
89.
|
Effects of Dietary Energy Sources on Post Mortem Glycolysis, Meat Quality and Muscle Fibre Type Transformation of Finishing Pigs
|
Li, YJ; Li, JL; Zhang, L; Yu, CN; Lin, M; Gao, F*; Zhou, GH; Zhang, Y; Fan, YF; Nuldnali, L
|
PLOS ONE，2015, 10 (6) : e0131958
|
SCI
|
李艳娇
|
高峰
|
|
90.
|
Regulation of skeletal muscle protein synthetic and degradative signaling by alanyl-glutamine in piglets challenged with Escherichia coli lipopolysaccharide
|
Zhang, BL; Yu, CN; Lin, M; Fu, YN; Zhang, L; Meng, MJ; Xing, S; Li, JL; Sun, H ; Gao, F*; Zhou, GH
|
Nutrition,2015, 31 (5) : 749-756
|
SCI
|
张柏林
|
高峰
|
|
91.
|
Effects of dietary supplementation of guanidinoacetic acid and combination of guanidinoacetic acid and betaine on postmortem glycolysis and meat quality of finishing pigs
|
Liu, Y; Li, JL; Li, YJ ; Gao, T; Zhang, L; Gao, F*; Zhou, GH
|
Animal feed science and technology, 2015, 205 : 82-89
|
SCI
|
刘洋
|
高峰
|
|
92.
|
Effect of different tumbling marinade treatments on the water status and protein properties of prepared pork chops
|
Gao, T; Li, JL; Zhang, L; Jiang, Y; Song, L; Ma, RX; Gao, F*; Zhou, GH
|
Journal of the science of food and agriculture,2015,95(12) : 2494-2500
|
SCI
|
高 天
|
高峰
|
|
93.
|
Micro-encapsulated sodium butyrate attenuates oxidative stress induced by corticosterone exposure and modulates apoptosis in intestinal mucosa of broiler chickens
|
Jiang, Y; Zhang, WH; Gao, F*; Zhou, GH
|
Animal production science,2015,55(5): 587-594
|
SCI
|
江 芸
|
高峰
|
|
94.
|
Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops
|
Gao, T; Li, JL; Zhang, L; Jiang, Y; Ma, RX ; Song, L; Gao, F*; Zhou, GH
|
Asian-australasian journal of animal sciences,2015,28(2) : 260-267
|
SCI
|
高 天
|
高峰
|
|
95.
|
Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops
|
Gao, T ; Li, JL; Zhang, L; Jiang, Y; Yin, MW; Liu, Y; Gao, F*; Zhou, GH
|
Asian-australasian journal of animal sciences,2015,28(7) : 1020-1027
|
SCI
|
高 天
|
高峰
|
|
96.
|
Effect of sodium butyrate on intestinal inflammatory response to lipopolysaccharide in broiler chickens
|
Yun Jiang, Weihui Zhang, Feng Gao*, Guanghong Zhou
|
Canadian Journal of Animal Science, 2015, 95(3): 389-395
|
SCI
|
江芸
|
高峰
|
|
97.
|
Dietary lipid concentrations influence growth and chemical and fatty acid compositions of juvenile redlip mullet, Liza haematocheila
|
Yang, WP; Wang, AM; Gao, F*; Yu, YB; Lv, LL; Lv, F
|
Aquaculture international,2015,23(4): 981-996
|
SCI
|
杨文平
|
高峰
|
|
98.
|
Effects of Dietary Supplementation with Ferulic Acid or Vitamin E Individually or in Combination on Meat Quality and Antioxidant Capacity of Finishing Pigs
|
Li, YJ ; Li, LY; Li, JL; Zhang, L; Gao, F*; Zhou, GH
|
Asian-australasian journal of animal sciences,2015,28(3) : 374-381
|
SCI
|
李艳娇
|
高峰
|
|
99.
|
不同供能物质组成饲粮对育肥猪养分表观消化率、血清生化指标和激素水平的影响
|
于长宁,李艳娇,张柏林,林猛,李蛟龙,张林,杨文卫,高峰*,周光宏
|
动物营养学报 2015， 27( 3) : 902- 909
|
核心
|
于长宁
|
高峰
|
|
100.
|
预熟制对油炸猪肉丸品质的影响
|
尹茂文，高 天，康壮丽，张 林，高 峰*，周光宏
|
食品科学, 2015, 36(15): 20-23
|
核心
|
尹茂文
|
高峰
|
|
101.
|
涂膜对油炸猪肉丸品质影响的研究
|
尹茂文，宋蕾，马瑞雪，张 林，高 峰*，周光宏
|
食品工业科技, 2015, 36(13): 87-89, 102
|
核心
|
尹茂文
|
高峰
|
|
102.
|
调理猪排制品滚揉腌制工艺的优化
|
高天,李蛟龙,张林,江芸,尹茂文,付亚楠,宋蕾,马瑞雪,高峰*,周光宏
|
食品工业科技, 2015, 36(12): 211-215
|
核心
|
高天
|
高峰
|
|
103.
|
氟苯尼考多克隆抗体的制备及其鉴定
|
朱爱荣，霍如林，张 林，高 峰*，周光宏
|
江苏农业科学， 2015， 43( 2) : 201 － 204
|
核心
|
朱爱荣
|
高峰
|
|
104.
|
DNA-engineered chiroplasmonic heteropyramids for ultrasensitive detection of mercury ion
|
Yan, WJ; Wang, YL; Zhuang, H; Zhang, JH *
|
Biosensors & bioelectronics,2015, 68 : 516-520
|
SCI
|
严文静
|
章建浩
|
|
105.
|
Effects of Plant Polyphenols and alpha-Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry-Cured Bacons
|
Wang, YL; Li, F; Zhuang, H; Li, LH; Chen, X; Zhang, JH*
|
Journal of food science,2015, 80(3): c547-c555
|
SCI
|
王永丽
|
章建浩
|
|
106.
|
Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince
|
Yu, X; Wu, HZ; Zhang, JH*
|
Food science and biotechnology,2015, 24(2) : 575-581
|
SCI
|
余翔
|
章建浩
|
|
107.
|
不同涂膜材料对清洁鸡蛋的保鲜效果
|
顾凤兰,章建浩*,马磊,龙门,黄明明,杨龙平
|
农业工程学报,2015,31(1):303
-310
|
核心
|
顾凤兰
|
章建浩
|
|
108.
|
纳米SiO2及TiO2改性复合涂膜提高松花蛋的保鲜效果
|
马磊,严文静,赵见营,章建浩*,王 芳,彭开明
|
农业工程学报,2015,31(18):269
-280
|
核心
|
马磊
|
章建浩
|
|
109.
|
纳米Fe3＋-TiO2改性聚乙烯醇基紫胶复合涂膜材料工艺优化
|
龙门,章建浩*,蔡华珍,马磊,宋野
|
食品科学,2015,36(4):50-57
|
核心
|
龙门
|
章建浩
|
|
110.
|
姜辣素对培根风干成熟过程中微生物及生物胺形成的抑制效应
|
王永丽,李锋,乔维维,陈肖,黄明明,黎良浩,章建浩*
|
食品科学,2015,36(3):29-34
|
核心
|
王永丽
|
章建浩
|
|
111.
|
阿魏酸对风干鲈鱼中N-亚硝胺及生物胺的抑制作用
|
魏延玲,唐静,王健,王永丽,章建浩*
|
食品科学,2015,36(8):266-273
|
核心
|
魏延玲
|
章建浩
|
|
112.
|
八角茴香提取物对风干鲈鱼加工贮藏过程中生物胺及微生物的抑制效应
|
杨蓉蓉,王永丽,章建浩*
|
食品科学
|
核心
|
杨蓉蓉
|
章建浩
|
|
113.
|
响应面法优化植物抗氧化剂降低培根亚硝胺残留量的工艺
|
王永丽,李锋,陈文彬,陈肖,黄明明,黎良浩,章建浩*
|
食品工业科技,2015,36(4):296
-300
|
核心
|
王永丽
|
章建浩
|
|
114.
|
.KCl部分替代NaCl对干腌火腿工艺过程中蛋白质水解的影响
|
黎良浩,王永丽,唐静,王健,吴海舟,杨蓉蓉,章建浩*
|
食品工业科技,2015,36(18):103
-107
|
核心
|
黎良浩
|
章建浩
|
|
115.
|
冷源等离子体冷杀菌技术及其在食品中的应用研究
|
王佳媚,黄明明,乔维维,章建浩*
|
中国农业科技导报,2015,17(5) : 55-62
|
核心
|
王佳媚
|
章建浩
|
|
116.
|
纳米材料在食品包装中的应用及安全性评价
|
杨龙平,章建浩,黄明明,严文静*
|
包装工程,2015,36(1):19-23
|
核心
|
杨龙平
|
严文静
|
|
117.
|
中式培根加工过程中食品品质变化规律研究
|
余翔,张杨萍,章建浩*,靳国锋
|
湖北农业科学,2015,54(7):1668
-1672
|
核心
|
余翔
|
章建浩
|
|
118.
|
Rapid Visual Detection of Eight Meat Species Using Optical
|
王玮*, 朱业培, 陈颖, 等
|
Journal of AOAC International, 2015, 98(2): 410-414
|
SCI
|
王玮
|
王玮
|
|
119.
|
高静压降低食物致敏性的研究进展
|
王玮*, 朱业培, 范巧君,等
|
南京农业大学学报, 2015, 38(4): 525-531
|
核心
|
王玮
|
王玮
|
|
120.
|
基于基因芯片技术检测6种动物源性成分
|
朱业培,王玮*,吕青骎,等.
|
南京农业大学学报,2015,38(6):1003-1008.
|
核心
|
朱业培
|
王玮
|
|
121.
|
食品中马源性成分的实时荧光PCR检测研究
|
王玮*, 吕青骎, 朱卢玺,等
|
食品与生物技术学报, 2015,34(9): 961-964
|
核心
|
王玮
|
王玮
|
|
122.
|
气调包装酱卤鸭翅贮藏过程中菌群结构分析
|
叶可萍*, 刘佳, 刘梅, 李春保, 郭成祥.
|
食品科学, 2015, 36(14): 201-205.
|
核心
|
叶可萍
|
叶可萍
|
