序号 |
文章题目 |
作 者 |
刊物名称 年、卷、期、页 |
SCI 收录 |
1 |
Cleavage of the calpain inhibitor, calpastatin, during postmortem ageing of beef skeletal muscle |
Huang,Feng Huang,Ming; Zhang, Hong;Zhou,Guanghong |
Food chemistry, 2014 ,148 : 1-6 |
SCI |
2 |
A gene expression estimator of intramuscular fat percentage for use in both cattle and sheep |
Guo Bing , Zhou,Guanghong et al. |
Journal of Animal Science and Biotechnology, 2014, 5:35-46. |
SCI |
3 |
The degradation of oxytetracycline during thermal treatments of chicken and pig meat and the toxic effects of degradation products of oxytetracycline on rats |
VanHue Nguyen , VanToan Nguyen , ChunBao Li ,GuangHong Zhou |
J Food Sci Technol DOI 10.1007/s13197-014-1306-x |
SCI |
4 |
Enhanced texture, yield and safety of a ready-to-eat salted duck meat product using a high pressure-heat process |
Khan,Muhammad Ammar; Ali, Sher; Zhou, Guanghong |
Innovative food science & emerging technologies , 2014 , 21 : 50-57 |
SCI |
5 |
The Effect of Various Postproduction Heat Treatment on Lipid Composition and Oxidation in Chinese Nanjing Salted Duck |
Dai, Yan; Liu, Deng-Yong; Xu, XingLian; Zhou,GuangHong |
Journal of food processing and preservation, 2014 ,38( 3) : 837-844 |
SCI |
6 |
effects of dietary mutton on immune response in rats |
Chen, Jia; Gao, Feng; Zhou,GuangHong |
Current topics in nutraceutical research 2014, 12 (3 ): 115-121 |
SCI |
7 |
Development of interspecific competition models for the growth of Listeria monocytogenes and Lactobacillus on vacuum-packaged chilled pork by quantitative real-time PCR |
Keping Ye , HuhuWang, Yun Jiang , Xinglian Xu , Jinxuan Cao , Guanghong Zhou |
Food research international, 2014,64:626-633 |
SCI |
8 |
Effect of multiple freeze-thaw cycles on the quality of chicken breast meat |
Ali et al. |
Food Chemistry, 2015,173:808-814 |
SCI |
9 |
Stability of an antioxidant peptide extracted from Jinhua ham |
Zhu, C. Z., Zhang, W. G., Kang, Z. L., Zhou, G. H., and Xu, X. L. |
Meat Science, 2014, 96(2):783-789. |
SCI |
10 |
High resolution melting analysis: a promising molecular method for meat traceability |
Sasa Yang, Chunbao Li, Qiayu Wu, Changqing Zhu, Xinglian Xu and Guanghong Zhou |
European Food Research and Technology,2014,239(3):473-480 |
SCI |
11 |
Impact of High Hydrostatic Pressure Treatment on Microbial Communities in Chinese Water-Boiled Salted Duck |
Yulin Feng,Keping Ye,Huhu Wang,Guanghong Zhou |
Journal of Food Protection, 2014, 77(7): 1142-1147. |
SCI |
12 |
2种耐压菌对盐水鸭货架期的影响 |
冯郁蔺,孙仪,赵颖,徐幸莲,刘登勇,周光宏 |
南京农业大学学报, 2014,37(02):127-132. |
核心 |
13 |
盐水鸭中耐压菌的分离鉴定及特性研究 |
冯郁蔺,王虎虎,叶可萍,周光宏 |
食品工业科技,2014,18:167-170,179. |
核心 |
14 |
The Distribution of Water in Pork Meat During Wet-curing as Studied by Low-field NMR |
Li-yuan Guo, Jun-hua Shao, Deng-yong Liu, Xing-lian Xu, Guang-hong Zhou |
Food Science and Technology Research,2014, 20(2): 393-399. |
SCI |
15 |
猪肉腌制过程中的传质动力学研究 |
郭丽媛,刘登勇,徐幸莲,周光宏 |
食品科学(网络出版) |
核心 |
16 |
KCl和MgCl_2部分替代NaCl对猪肉肌原纤维蛋白乳化凝胶特性的影响 |
魏朝贵,吴菊清,邵俊花,徐幸莲,周光宏 |
食品科学, 2014, 35(5): 89-95. |
核心 |
17 |
钠替代及预乳化油对低钠低脂乳化肠品质的影响 |
魏朝贵,吴菊清,邵俊花,徐幸莲, 周光宏 |
食品工业科技,2014,12:140-143,156. |
核心 |
18 |
金华火腿风味物质吹扫捕集影响因素分析及关键参数确定 |
李 鑫,刘登勇,徐幸莲,周光宏 |
食品科学,2014,14:130-135. |
核心 |
19 |
SPME-GC-MS法分析金华火腿风味物质的条件优化 |
李鑫,刘登勇,李亮,徐幸莲,周光宏 |
食品科学, 2014, 35(4): 122-126 |
核心 |
20 |
盐水鸭工业化加工过程中主要滋味物质的测定及呈味作用评价 |
陶正清,刘登,周光宏,徐幸莲 |
核农学报,2014,28(04):632-639. |
核心 |
21 |
盐水鸭呈味肽的分离纯化及结构鉴定 |
陶正清,刘登勇,戴琛,周光宏 |
南京农业大学报,2014,05:135-142. |
核心 |
22 |
High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages |
Huijuan Yang, Minyi Han, Yun Bai, Yanqing Han, Xinglian Xu, Guanghong Zhou. |
Meat Science,2015, 102: 69–78 |
SCI |
23 |
低场核磁共振技术研究超高压处理对乳化肠质构和水分分布的影响 |
杨慧娟,王林,邹玉峰, 徐幸莲,周光宏 |
食品工业科技, 2014, 35(4):96-100. |
核心 |
24 |
低场核磁共振技术研究超高压处理对乳化肠特性的影响 |
杨慧娟,韩敏义,邹玉峰,徐幸莲,周光宏. |
食品科学,2014, 35(7):53-57 |
核心 |
25 |
Prevalence, genetic diversity and antimicrobial resistance of Listeria monocytogenes isolated from ready-to-eat meat products in Nanjing, China |
Wang G Y, Qian W J, Zhang X X, Guanghong Zhou |
Food Control,2015,50:202-208 |
SCI |
26 |
西式蒸煮火腿切片货架期褪色与游离氨基酸和生物胺的关系 |
孙卫青,周光宏,徐幸莲, 周光宏 |
中国农业科学, 2014,47(06):1180-1189. |
核心 |
27 |
NaCl对猪肉肌原纤维蛋白乳化体系加工特性的影响 |
吴菊清,魏朝贵,韩敏义,徐幸莲,周光宏 |
南农学报,2014,37( 6) : 83-88 |
核心 |
28 |
离子强度对猪肉肌原纤维蛋白乳化特性和理化特性的影响 |
吴菊清,邵俊花,魏朝贵,徐幸莲,周光宏 |
食品科学(网络出版) |
核心 |
29 |
2012—2013年“畜产品贮藏与加工学科的现状与发展”研究报告 |
周光宏,徐幸莲,孙京新 |
中国食品学报,2014,14(02):1-5. |
核心 |
30 |
超高压处理保持猪背最长肌冷藏期间肉色稳定性 |
王玮,葛毅强,王永涛,李春保,徐幸莲,周光宏 |
农业工程学报,2014,30(10):248-253. |
核心 |
31 |
超高压对高铁肌红蛋白还原酶活性及二级结构的影响 |
王玮,葛毅强,陈颖,徐幸莲,周光宏 |
中国食品学报(已录用) |
核心 |
32 |
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,李春保,陈颖,葛毅强,周光宏 |
食品与生物技术学报(已录用) |
核心 |
33 |
Rapid visual detection of eight meat species using optical thin-film biosensor chips |
王玮,朱业培,陈颖,徐幸莲,周光宏 |
Journal of AOAC INTERNATIONAL |
SCI |
34 |
A novel function of lamb and pork: Different effects of lamb and pork consumption on thyroid hormone levels and energy metabolism of Sprague-Dawley rats |
Feng, Xianchao; Chen, Lin; Li, Chunbao; Xu,Xinglian; Zhou,Guanghong |
FOOD RESEARCH INTERNATIONAL, 2014 , 58 : 124-131 |
SCI |
35 |
Effect of pH on heat-induced gelation of duck blood plasma protein. |
Wang, P., Xu, X., Huang, M., Huang, M., & Zhou, G. |
Food Hydrocolloids, 2014,35:324-331. |
SCI |
36 |
Rheological and Nuclear Magnetic Resonance Study on Heat-Induced Gel Properties of Spent-Hen Myofibrillar Protein Affected by Porcine Plasma Protein |
Wang, P; Han, MY; Xu, XL; Zhou, GH; Huang, MM |
JOURNAL OF TEXTURE STUDIES,2014,45(3):195-205 |
SCI |
37 |
鸡肝乳糜流变及低场核磁性质研究 |
王鹏,王华伟,邵俊杰,孙健,赵颖颖,夏天兰,徐幸莲,周光宏 |
食品科学,2013,34(23):11-14. |
核心 |
38 |
The changes and relationship of structure and functional properties of rabbit myosin during heat-induced gelation |
韩敏义, 徐幸莲等 |
CyTA - Journal of Food,2015, 13(1): 63-68. |
SCI |
39 |
Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics |
韩敏义, 徐幸莲等 |
Food Research International, 2014, 62(0): 1175-1182 |
SCI |
40 |
Microbial transglutaminase catalyzed the cross-linking of myofibrillar/soy protein isolate mixtures |
韩敏义, 徐幸莲等 |
Journal of Food Processing and Preservation(网络预出版) |
SCI |
41 |
低场NMR研究NaCl对肌原纤维蛋白凝胶水分分布和移动性影响 |
韩敏义, 徐幸莲等 |
食品科学(网络预发表) |
核心 |
42 |
拉曼光谱研究NaCl浓度对猪肉肌原纤维蛋白凝胶硬度的影响 |
韩敏义, 徐幸莲等 |
核农学报, 2014, 28(12): 2192-2199. |
核心 |
43 |
Proteolysis and cathepsin activities in the processing of dry-cured duck |
D. Y. Wang , M. H. Zhang , H. Bian , H. Dong, W. M. Xu , X. L. Xu |
Poultry Science ,2014, 93(3): 687-694. |
SCI |
44 |
Changes of phospholipase A2 and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation |
Daoying Wang, Muhan Zhang, Huan Bian, Weimin Xu, Xinglian Xu*, Yongzhi Zhu, Fang Liu, Zhiming Geng, Guanghong Zhou |
Food Chemistry, 2014, 145: 997-1001. |
SCI |
45 |
Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy study |
Zhuang-Li Kang, PengWang, Xing-Lian Xu*, Chao-Zhi Zhu, Yu-Feng Zou, Ke Li, Guang-Hong Zhou. |
Meat Science, 2014,96(2):669–674. |
SCI |
46 |
Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural study |
Zhuang-Li Kang, Yu-Feng Zou, Xing-Lian Xu*, Chao-Zhi Zhu, Peng Wang, Guang-Hong Zhou. |
Meat Science, 2014,96(1):147–152. |
SCI |
47 |
optimization of an acidified sodium chlorite solution for reducing pathogenic bacteria and maintaining sensory characteristics of poultry meat in simulation slaughter process |
Huhu Wang, Keping Ye, Xinglian Xu And Guanghong Zhou. |
Journal of Food Processing and Preservation, 2014, 38(1): 397-405. |
SCI |
48 |
Analysis of ERIC-PCR genomic polymorphism of Salmonella isolates from chicken slaughter-line |
Huhu Wang, Ruihua Shu, Ying Zhao, Qiuqin Zhang, Xinglian Xu*, Guanghong Zhou |
European Food Research and Technology, 2014, 239: 543-548. |
SCI |
49 |
Comparison of microbial transfer rates of Salmonella spp. biofilm from stainless steel to selected processed and raw meat |
Huhu Wang, Xinxiao Zhang, Qiuqin Zhang, Keping Ye, Xinglian Xu*, Guanghong Zhou |
Food control, 2015, 50: 574-580. |
SCI |
50 |
Inhibition of biofilm formation of Pseudomonas aeruginosa by an acylated homoserine lactones-containing culture extract |
Zhang, QiuQin; Ye, KePing; Wang, HuHu; Xiao,HongMei; Xu,XingLian; Zhou,GuangHong |
LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 57(1): 230-235 |
|
51 |
加热速率对鸡胸肉匀浆物凝胶特性影响 |
代佳佳,韩敏义,徐幸莲,周光宏 |
食品科学,2014,35(05):18-22. |
核心 |
52 |
RP-HPLC法分析芡种壳提取物中单体酚组成 |
张汆,徐幸莲,何晓伟,陈志宏 |
分析试验室,2014,33(03):319-324. |
核心 |
53 |
Use of low-field NMR to characterize water properties in frozen chicken breasts thawed under high pressure |
Weiming Li, Peng Wang, Xinglian Xu, Tong Xing, Guanghong Zhou. |
European Food Research and Technology,2014,239(2):183-188 |
SCI |
54 |
基于阻抗特性和神经网络的鸡胸肉冻融次数鉴别方法 |
李伟明,王鹏,陈天浩,徐幸莲,周光宏 |
农业工程学报, 2014,30(07):250-257. |
核心 |
55 |
冷却鸡肉保水性评定指标标准化及其与肉色、嫩度和pH24h 指标相关性研究 |
魏心如,赵颖,韩敏义,王鹏,徐幸莲,周光宏 |
食品科学(网络预发表) |
核心 |
56 |
热处理对鸡胸肉剪切力与蒸煮损失的影响 |
魏心如,韩敏义,王鹏,徐幸莲,周光宏 |
江苏农业学报, 2014,30(03):629-633. |
核心 |
57 |
谷氨酸螯合钙替代部分食盐对兔肉肌原纤维蛋白热凝胶及乳化特性的影响 |
常辰曦,邹玉峰,曹锦轩,徐幸莲,周光宏 |
食品科学 ,2014,07:1-6. |
核心 |
58 |
谷氨酸螯合钙替代部分食盐对兔肉肌原纤维蛋白物理化学特性的影响 |
常辰曦,史奎春,邹玉峰,徐幸莲,周光宏 |
南京农业大学学报,2014,37(03):159-166. |
核心 |
59 |
真空包装鸡肉早餐肠货架期预测模型的建立 |
陈睿,徐幸莲,周光宏 |
食品科学,2014,35(06):209-213. |
核心 |
60 |
真空包装鸡肉早餐肠中细菌总数生长预测模型的拟合优度比较 |
陈睿,徐幸莲,周光宏 |
食品科学,2014,15:113-117. |
核心 |
61 |
夏季运输和休息对肉鸡应激及肌肉品质的影响 |
王晓明,王鹏,李伟明, 徐幸莲, 周光宏 |
食品科学,2014,35(03):55-60. |
核心 |
62 |
Effects of physical restraint and electrical stunning on plasma corticosterone, postmortem metabolism, and quality of broiler breast muscle |
J. C. Huang, M. Huang, P. Wang, L. Zhao, X. L. Xu, G. H. Zhou and, J. X. Sun. |
Journal of Animal Science. 2014, 92(12): 5749-5756. |
SCI |
63 |
The effects of electrical stunning methods on broiler meat quality: Effect on stress, glycolysis, water distribution, and myofibrillar ultrastructures |
J. C. Huang , M. Huang , J. Yang , P. Wang , X. L. Xu , and G. H. zhou |
Poultry Science 2014,93 :2087–2095 |
SCI |
64 |
Use of high intensity ultrasound to improve functional properties of batter suspensions prepared from PSE-like chicken breast meat |
Ke Li, Zhuangli Kang, Yingying Zhao, Xinglian Xu, Guanghong Zhou |
Food and Bioprocess Technology, 2014,7(12), 3466-3477 |
SCI |
65 |
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, DOI: 10.1007/s13197-014-1356-0. |
SCI |
66 |
A Comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat |
Ke Li, Lin Chen, Ying-Ying Zhao, Yu-Pin Li, Na Wu, Hao Sun, Xing-Lian Xu, Guang-Hong Zhou.. |
CyTA-Journal of Food, DOI: 10.1080/19476337.2014.941411. |
SCI |
67 |
Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation |
Ke Li, Ying-Ying Zhao, Zhuang-Li Kang, Peng Wang, Min-Yin Han, Xing-Lian Xu, Guang-Hong Zhou.. |
Poultry Science, Accepted |
SCI |
68 |
The effect of transportation of broilers during summer on the expression of heat shock protein 70, postmortem metabolism and meat quality. |
Tong xing , Xing-Lian Xu et al. |
Journal of Animal Science 2014, 2014-7831. |
SCI |
69 |
宰前运输对肉鸡应激及肌肉品质的影响 |
邢通,徐幸莲,周光宏,王鹏 |
中国家禽,2014,36(07):43-46. |
核心 |
70 |
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(已接收) |
核心 |
71 |
Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel |
Ying-Ying Zhao, Peng Wang, Yu-Feng Zou, Ke Li, Zhuang-Li Kang, Xing-Lian Xu, Guang-Hong Zhou. |
Food Research International,2014, 58: 98–104. |
SCI |
72 |
预乳化液超声处理对低脂法兰克福香肠品质的影响 |
赵颖颖,邹玉峰,王鹏,陈林,李可,徐幸莲 |
中国农业科学, 2014,47(13):2634-2642. |
核心 |
73 |
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(网络预发表) |
核心 |
74 |
正交实验优化西式火腿食用品质 |
胡冠蓝,邓绍林,刘婷,何栩晓,李春保,徐幸莲,史百鸣 |
食品工业科技, 2014,35(10):215-219+223. |
核心 |
75 |
Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation |
Chunbao Li, Guanghong Zhou, Xinglian Xu, Kerstin Lundström, Anders Karlsso, René Lametsch |
Food Chemistry ,2015,175:197-202 |
SCI |
76 |
一种基于 LF-NMR 技术的不同含水量猪肉检测方法研究 |
庞之列, 何栩晓, 李春保 |
食品科学,2014,35(04):142-145. |
核心 |
77 |
解冻猪肉品质和基于低场核磁共振技术的检测方法研究 |
庞之列,殷燕,李春保 |
食品科学网络预发表 |
核心 |
78 |
Effect of the Degree of Cooking Doneness on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective |
Siying Wen, Guanghong Zhou, Li Li, Xinglian Xu, Xiaobo Yu, Yun Bai, Chunbao Li |
Journal of Agricultural and Food Chemistry(Accepted) |
SCI |
79 |
Microbial changes in vacuum-packed chilled pork during storage |
Fan Zhao, Guanghong Zhou, Keping Ye, Shuaiwu Wang, Xinglian Xu, Chunbao Li |
Meat Science, 2015; 100:145–149 |
SCI |
80 |
谷氨酰胺转胺酶和脂肪酶的使用量对中式香肠品质的影响 |
刘婷,胡冠蓝,何栩晓,邓绍林,李春保,徐幸莲,史百鸣 |
食品科学2014,35(5):43-47 |
核心 |
81 |
Effects of glutinous rice flouronthe physiochemical and sensory qualities of ground pork patties |
Gao xueqin, wangang zhang et al. |
LWT - Food Science and Technology, 2014, 58:135-141. |
SCI |
82 |
Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan |
Gao xueqin, wangang zhang et al. |
Journal of the Science of Food and Agriculture, Accepted. |
SCI |
83 |
Effects of different packaging systems on beef tenderness through protein modifications |
Fu qingquan, wangang zhang et al. |
Food and Bioprocess Technology: An International Journal, Accepted. |
SCI |
84 |
Comparison of protein degradation, protein oxidation, and µ-calpain activation between pale, soft, exudative and red, firm, non-exudative pork during postmortem aging |
Yan Yin, Wan-gang Zhang, Guang-hong Zhou, and Bing Guo, |
Journal of Animal Science, 2014,92:3745-3752 |
SCI |
85 |
八角茴香提取物在冷藏调理猪肉饼中抗氧化及抑菌效果的研究 |
殷燕;张万刚;周光宏 |
南京农业大学学报, 2014,37( 6) : 89-96 |
核心 |
86 |
迷迭香提取物对冷藏调理猪肉饼品质的影响 |
殷 燕;张万刚;周光宏 |
食品科学,2014,35(22):287-292 |
核心 |
87 |
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(网络预发表) |
核心 |
88 |
殷燕;张万刚;周光宏;徐幸莲 |
食品工业科技,2014,35(22):364-370 |
核心 |
|
89 |
Activity and expression of nitric oxide synthase in pork skeletal muscles |
Liu,R., wangang zhang et al. |
Meat Science ,2015, 99: 25–31 |
SCI |
90 |
Effect of nitric oxide on μ-Calpain activation, protein proteolysis,and protein oxidation of pork during post-mortem aging |
Li,Y.P.,Liu,R.,Zhang,W.G.,Fu,Q.Q.,Liu,N.,Zhou,G.H. |
Jounal of Agricultural and Food Chemistry, 2014, 62(25): 5972-5977. |
SCI |
91 |
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 |
92 |
梅山猪与三元杂交猪μ-钙蛋白酶及蛋白降解的比较 |
王娟,闫祥林,周光宏,徐幸莲,张万刚 |
食品科学(已录用) |
核心 |
93 |
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(已录用) |
核心 |
94 |
Influence of oxidation on the susceptibility of purified desmin to degradation by μ-calpain, caspase-3 and -6 |
Qianqian Chen, Jichao Huang, Feng Huang, Ming Huang,Guanghong Zhou. |
Food Chemistry, 2014, (150): 220-226. |
SCI |
95 |
辐照和反复冻融对牛肉蛋白质氧化及食用品质的影响 |
陈茜茜,黄明,邹玉峰,徐幸莲,周光宏 |
食品科学,2014,19:1-5. |
核心 |
96 |
牛肉自然成熟过程中氧化对钙激活酶活性及降解的影响 |
陈茜茜,黄明,周光宏,徐幸莲 |
食品科学, 2014,35(07):23-27.. |
核心 |
97 |
Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage |
Li Feng, Yan Qiao, Yufeng Zou, Ming Huang |
Meat Science, 2014, 98(1): 34-40. |
SCI |
98 |
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(网络预发表) |
核心 |
99 |
Multiplex real-time PCR for the identification and quantification of DNA from duck, pig and chicken in Chinese blood curds |
Cheng, X., W. He, F. Huang, M. Huang, and G. Zhou. |
Food Research International2014. 60: 30-37 |
SCI |
100 |
转基因大豆89788实时荧光PCR检测方法的建立 |
刘欣,祝长青,黄明,周光宏 |
食品科学(网络预发表) |
核心 |
101 |
美拉德反应产物(MRPs)对腊肠氧化稳定性的影响 |
钱钊,周兴虎, 黄明 |
食品工业科技,2013,34(21):69-71+77. |
核心 |
102 |
影响辣椒红色素稳定性的因素研究 |
陈菁,黄明 |
食品工业科技,2014,35(04):287-290 |
核心 |
103 |
鸭肉蛋白源抗氧化肽的酶法制备工艺 |
王璐莎,黄明,周光宏 |
食品科学(网络预发表) |
核心 |
104 |
Effects of xylanase supplementation on growth performance, nutrient digestibility and non-starch polysaccharide degradation in different sections of the gastrointestinal tract of broilers fed wheat-based diets. |
L. Zhang, J. Xu, L. Lei, Y. Jiang, F. Gao, and G. H. Zhou |
Asian-Australasian Journal of Animal Sciences, 2014, 27(6): 855-861 |
SCI |
105 |
Establishment of Colloidal Gold Immunochromatography Strip for Detection of Florfenicol Residues. |
Airong Zhu, Rulin Huo, Wei Zhou, Lin Zhang, Feng Gao and Guanghong Zhou |
Current Pharmaceutical Analysis, 2014, 10(4): 263-270 |
SCI |
106 |
Effects of dietary supplementation with the combination of zeolite and attapulgite on growth performance, nutrient digestibility, secretion of digestive enzymes and intestinal health in broiler chickens. |
P. Zhou, Y. Q. Tan, L. Zhang, Y. M. Zhou, F. Gao, and G. H. Zhou |
Asian-Australasian Journal of Animal Sciences, 2014, 27(9): 1311-1318 |
SCI |
107 |
Effects of dietary mutton on immune response in rats. |
Jia Chen, Feng Gao, GuangHong Zhou |
Current Topics in Nutraceutical Research,2014, 12(3):115-122 |
SCI |
108 |
L-Glutamate Supplementation Improves Small Intestinal Architecture and Enhances the Expressions of Jejunal Mucosa Amino Acid Receptors and Transporters in Weaning Piglets. |
Meng Lin, Bolin Zhang, Changning Yu, Jiaolong Li, Lin Zhang, Hui Sun, Feng Gao, Guanghong Zhou |
PLoS ONE,2014,9(11): e111950 |
SCI |
109 |
Effects of dietary supplementation with creatine monohydrate during the finishing period on growth performance, carcass traits, meat quality and muscle glycolytic potential of broilers subjected to transport stress. |
L. Zhang, J. L. Li, T. Gao, M. Lin, X. F. Wang, X. D. Zhu, F. Gao and G. H. Zhou |
Animal, 2014, 8 (12): 1955–1962 |
SCI |
110 |
Effects of alpha-lipoic acid supplementation in different stages on growth performance, antioxidant capacity and meat quality in broiler chickens |
Z.Y. Guo, J.L. Li, L. Zhang, Y. Jiang, F. Gao, G.H. Zhou |
British Poultry Science, 2014, 55(5): 635–643. |
SCI |
111 |
非金属矿物对柠檬酸残液中酸类吸附工艺 |
谈亦奇,郭志有,李蛟龙,张林,孙福新,周岩民,高峰 |
环境工程学报, 2014, 8(7): 2853-2858 |
核心 |
112 |
胶体金免疫层析法快速定量检测猪肝中喹乙醇 |
霍如林,朱爱荣,张林,高峰,周光宏 |
食品工业科技, 2014, 35(9): 299-302 |
核心 |
113 |
海滨锦葵块根粉和酶制剂对断奶仔猪生长和免疫的影响 |
李蛟龙,徐昊翔,尹茂文,高峰,周光宏 |
中国兽医学报, 2014, 34(2): 331-334 |
核心 |
114 |
Effects of pepper (Zanthoxylum bungeanum Maxim.) leaf extract on the antioxidant enzyme activities of salted silver carp (Hypophthalmichthys molitrix) during processing |
Junke Li, Zengqi Peng, et al. |
Journal of functional foods. DOI:10.1016/j.jff.2014.07.018 |
SCI |
115 |
The solubility and conformational characteristics of porcine myosin as affected by the presence of L-lysine and L-histidine. |
Xiuyun Guo, Zengqi Peng, et al. |
Food chem.,2014, 170:212-217 |
SCI |
116 |
Influence of selenium and methionine intake of the female chicken on lipid oxidation in the thigh muscles of progeny |
Yawei Zhang, Zengqi Peng, et al. |
European Food Research and Technology ,DOI: 10.1007/s00217-014-2309-6 |
SCI |
117 |
A preliminary study: saltiness and sodium content of aqueous extracts from plants and marine animal shells |
Yawei Zhang, Zengqi Peng, et al. |
European food research and technology, 2014, 238: 565-571 |
SCI |
118 |
低钠盐对干腌肉制品加工过程中理化特性的影响 |
张露;张雅玮;惠腾, 彭增起等 |
食品科学,2014,35(17):77-82 |
核心 |
119 |
蔬菜提取物对猪肉脯品质的影响 |
李君珂;吴定晶;刘森轩,彭增起等 |
食品科学(网络发表) |
核心 |
120 |
基于绿色制造技术的烤鸭品质特性与安全性研究 |
石金明;王园;彭增起等 |
食品科学(网络发表) |
核心 |
121 |
正交试验优化无甲醛无3,4-苯并芘烟熏香肠工艺 |
汪敏;彭增起;崔昱清, 彭增起等 |
肉类研究,2014,28(2):5-11 |
核心 |
122 |
HaizhouWu, HongZhuang, YingyangZhang, JingTang, XiangYu,Men Long, Jiamei wang, Jianhao Zhang |
FoodChemistry,2015/172/01/391–399. |
SCI |
|
123 |
Yingyang Zhang, Xianchao Feng, HaizhouWu, JingTang, Jianhao Zhang |
Journal of Food Science ,2014 /79/9/1695–1703. |
SCI |
|
124 |
Effects of plant polyphenols and a-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon. |
YongliWang,Feng Li, Hong Zhuang,XiaoChen,Lianghao Li, Weiwei Qiao, Jianhao Zhang |
LWT-Food Science and Techn ology,2015/60/199-206. |
SCI |
125 |
Photocatalytic disinfection of spoilage bacteria Pseudomonas fluorescens and Macrococcus caseolyticus by nano-TiO2. |
JiameiWang,HongZhuang,, ArthurHinton,BrianBowker, Jianhao Zhang |
LWT-Food Science and Techn ology,2014/59/2/1009-1017. |
SCI |
126 |
Effects of nanoclay type on the physical and antimicrobial properties of PVOH-based nanocomposite films. |
GuichaoLiu,YeSong,JiameiWang,HongZhuang,LeiMa, CanLi,YaoLiu,JianhaoZhang |
LWT-Food Science and Techn ology,2014/57/2/562-568. |
SCI |
127 |
Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride |
HaizhouWu,YingyangZhang,MenLong,JingTang,Xiang Yu, Jianhao Zhang |
Meat Science,2014/96 /3/1325 –1331. |
SCI |
128 |
Performance and Mechanism of Standard Nano-TiO2 (P-25) in Photocatalytic Disinfection of Foodborne Microorganis ms-Salmonella typhimurium and Listeria monocytogenes. |
Long,M.,Wang,J.M,Zhuang, H., Zhang, Y., Wu, H., & Zhang,J.H |
Food Control ,2014 (39):68-74. |
SCI |
129 |
腌制剂不同影响中式发酵香肠挥发性成分的组成 |
陈肖,余翔,王永丽,唐静,章建浩. |
食品科学, 2014,35(20):153- 157. |
核心 |
130 |
Alcalase协同强化高温风干成熟工艺对狼山鸡蛋白质水解的影响 |
赵见营,唐静,吴海舟,张迎阳,章建浩 |
食品科学, 2014, 35(02):30-35. |
核心 |
131 |
KCl部分替代NaCl腌制对风干鲈鱼中生物胺的抑制作用 |
魏延玲,孟勇,田甜,赵见营,章建浩,张迎阳. |
食品科学, 2014, 35(03):90-95. |
核心 |
132 |
KCl部分替代NaCl腌制对干腌肉制品蛋白质水解和感官品质的影响 |
吴海舟,张迎阳,黎良浩,唐静,赵见营,阮贵萍,章建浩 |
食品科学, 2014,35(01):39-43. |
核心 |
133 |
响应曲面优化红曲米发酵香肠强化高温风干成熟工艺研究 |
陈肖,王永丽,黄明明,唐静,章建浩 |
食品工业科技,2014,35 (11):262- 267. |
核心 |
134 |
生鲜猪肉气调包装保鲜调理工艺优化 |
唐静,张迎阳,吴海舟,黎良浩,章建浩 |
肉类研究,2014,28(06):13-17. |
核心 |
135 |
硼砂协同纳米SiO2、TiO2交联改性PVA基膜材料及其透湿和抑菌性分析 |
刘瑶,章建浩,龙门,李璨,刘桂超,梅玉. |
食品科学, 2014,35(14):17-23. |
核心 |
136 |
纳米蒙脱土含量对聚乙烯醇基纳米复合膜包装性能的影响 |
刘桂超,龙门,宋野,刘瑶,李璨,章建浩 |
食品科学,2014, 35(14):216-222. |
核心 |
137 |
纳米 α-Fe2O3 改性聚乙烯醇基蜂蜡复合涂膜材料工艺优化 |
李璨,王佳媚,龙门,刘瑶,刘桂超,顾凤兰,章建浩 |
农业工程学报,2014,30 (03):243- 250. |
核心 |
138 |
降低肉制品中氯化钠含量研究进展 |
吴海舟,张迎阳,唐静,余翔,黎良浩,王建,章建浩 |
肉类研究, 2014, 28(06):22-26. |
核心 |
139 |
顶空吹扫捕集-气相色谱-质谱法分离鉴定强化高温火腿中的挥发性风味物质 |
唐静,张迎阳,吴海舟,陈肖,章建浩 |
食品科学, 2014,35(08):115-120. |
核心 |
140 |
传统腌腊肉制品挥发性风味物质的研究进展 |
唐静,张迎阳,吴海舟,章建浩 |
食品科学, 2014, 35(15):283-288. |
核心 |
2014年发表论文
2015年05月15日
作者:管理员 阅读次数:1140