南京農(nóng)業(yè)大學(xué)食品科技學(xué)院導(dǎo)師:徐幸蓮

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南京農(nóng)業(yè)大學(xué)食品科技學(xué)院導(dǎo)師:徐幸蓮

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南京農(nóng)業(yè)大學(xué)食品科技學(xué)院導(dǎo)師:徐幸蓮 正文

 


姓名: 徐幸蓮 學(xué)歷: 博士
職稱: 教授 職務(wù): 副院長
部門: 食品科學(xué)與工程 郵件: xlxu@njau.edu.cn
辦公電話: 025-84395939 辦公地址: 食品院209,國家肉品中心A203
研究方向: 畜產(chǎn)品加工和質(zhì)量控制


  教學(xué)情況:
  本科教學(xué):主講《畜產(chǎn)食品原料學(xué)》
  研究生教學(xué):主講《畜產(chǎn)品加工新技術(shù)》、《食品科學(xué)Seminar》(博士)
  指導(dǎo)碩士研究生、博士研究生共30多人。

  著作:
 ?。?)食品原料學(xué),2006,中國計量出版社,第一作者
 ?。?)食品工藝學(xué)(十二五規(guī)劃教材),2010,中國農(nóng)業(yè)出版社,參編
 ?。?)肉品加工學(xué)(十一五規(guī)劃教材),2009,中國農(nóng)業(yè)出版社,副主編
  (4)畜產(chǎn)品加工學(xué)(21世紀(jì)教材),2010,中國農(nóng)業(yè)出版社,副主編

  科研情況:
  1、Li, S., Xu, X*., & Zhou, G. (2012). The roles of the actin-myosin interaction and proteolysis in tenderization during the aging of chicken muscle. Poultry science, 91(1), 150-160
  2、Cao, Y., Xia, T., Zhou, G., & Xu, X*. (2012). The mechanism of high pressure-induced gels of rabbit myosin. Innovative Food Science & Emerging Technologies, 16(12), 41-46
  3、Zhang, Q. Q., Han, Y. Q., Cao, J. X., Xu, X. L*., Zhou, G. H., & Zhang, W. Y. (2012). The spoilage of air-packaged broiler meat during storage at normal and fluctuating storage temperatures. Poultry science, 91(1), 208-214
  4、Zhang, Q. Q., Ye, K. P., Xu, X. L*., Zhou, G. H., & Cao, J. X. (2012). comparison of excision, swabbing and rinsing sampling methods to determine the microbiological quality of broiler carcasses. Journal of Food Safety, 32(1), 134-139
  5、Ling Li, Peng Wang, Xinglian Xu* and Guanghong Zhou. Influence of various cooking methods on the concentrations of volatile n-nitrosamines and biogenic amines in dry-cured sausages. Journal of Food Science, 2012,77(5): C560-C565
  6、Xing-Lian Xu, Min-Yi Han, Ying Fei, Guang-Hong Zhou*. Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic. Meat Science, 2011, 87(3): 159-164
  7 、Jian Sun , Xue Li Xinglian Xu* , Guanghong Zhou. Influence of various levels of flaxseed gum addition on the water holding capacities of heat-induced porcine myofibrillar protein.Journal of Food Science,2011,76(3):C472-C478.
  8 、Yanqing Han, Yun Jiang, Xing-Lian Xu*, Xinsheng Sun, Baocai Xu, Guanghong Zhou. Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham. Meat Science, 2011, 88(4): 682-688
  9、 Shiling Lu, Xing-Lian Xu*, Guanghong Zhou, Zhiyuan Zhu,Yong Meng ,Yuanming. The Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage. Food Control, 2010 (21)4 : 444-449
  10、Yanqing Han, Xing-Lian Xu*, Jiang Yun, Guanghong Zhou, Xinsheng Sun, Baocai Xu. Inactivation of food spoilage bacteria by high pressure processing: Evaluation with conventional media and PCR-DGGE analysis. Food Research International, 2010,43(6): 1719-1724
  11 、Peng Wang, Min-Yi Han, Qing-Li Dong , Xing-Lian Xu*, Guang-Hong Zhou, Shi-Ling Lu. Principal component analyses for textural properties of selected blood curd. Journal of Texture Studies, 2010, 41(6): 757-773
  12、Shiling Lu, Xing-Lian Xu*, Ruihua Shu. Guanghong Zhou, Yong Meng, Yongming Sun, Yanping Chen, Peng wang. Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages. Journal of Food Science, 2010,75(6): M366-M372
  13 、Daoying Wang, Wei-Min Xu. Xing-Lian Xu*, Guanghong Zhou, Zhiyuan Zhu, Chunbao Li, Mimgmin Yang. Determination of intramuscular phospholipid classes and molecular species in Gaoyou duck. Food Chemistry, 2009, 12(1): 150-155
  14、 Fashan Wei, Xing-Lian Xu*, Guanghong Zhou, Gaiming Zhao, Chunbao Li, Yingjun Zhang, Lingzhen Chen, Jun Qi. Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening. Meat Science, 2009, 81(3): 451-455
  15、 Ping Hu, Guanghong Zhou, Xing-Lian Xu*, Chunbao Li, Yanqing Han. Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE. Food Control, 2009, 20(2): 99-104
  16、 Minyi Han, Yingjun Zhang, Ying Fei, Xing-Lian Xu*, Guanghong Zhou. Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel. European Food Research and Technology, 2009, 228(4): 665-670
  17、 Peng Wang, Xing-Lian Xu*, Guanghong Zhou. Effects of meat and phosphate level on water-holding capacity and texture of emulsion-type sausage during storage. Agricultural Sciences in China, 2009,8(12): 101-105
  18、 Jingbo Zhang, Guanghong Wu, Meng Yong, Xing-Lian Xu*. Study on the pharmacokinetic of enrofloxacin in the Chinese mitten-handed crab,Eriocheir sinesis,after different administration regimes. Aquaculture Research, 2008, 39(1): 1210-1215
  19 、Guo-Yuan Xiong, Shan-bai Xiu, Xing-Lian Xu*, Shi Shuai. Effects of withholding food and/or water supply on the quality of meat from rex rabbits. Journal of Muscle Foods, 2008, 19(4):374-384
  20、 Ping Hu, Guanghong Zhou, Xing-Lian Xu*, Han Yanqing. Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR–DGGE. Meat Science,2008, 80(1): 462-469
 

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