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美高梅正规网址(www.9844.com) 食品科学 With Certificate of Graduation for Doctorate Study Doctoral Degree in Engineering
神农中华农业科技奖创新团队奖
南农大食品系工作
Zhou, Tianming; Sheng, Bulei; Gao, Haotian; Nie, Xiaonan; Sun, Haojie; Xing, Baofang; Wu, Longxia; Zhao, Di; Wu, Juqing; Li, Chunbao.Effect of fat concentration on protein digestibility of Chinese sausage.,Food research international (Ottawa, Ont.),2024,177:113922-113922(Co corresponding author)
Zhou, Tianming; Liu, Hui; Diao, Xinyue; Zhao, Qing; Duan, Jiaying; Henry, Ibeogu Isaiah; Yar, Muhammad Shahar; Wu, Juqing; Li, Chunbao.Molecular interaction between myofibrillar protein and beta-carotene during heating,FOOD CHEMISTRY,2024,435:-(Participating authors)
刘小花;周彬静;彭菁;屠康;吴菊清;徐静;武杰;潘磊庆.基于电子鼻和高光谱成像技术的冷鲜牛肉微生物的生长模型构建,美高梅正规网址(www.9844.com)学报,2023,(Participating authors)
章泽华;刘小花;兰维杰;唐长波;屠康;吴菊清;武杰;潘磊庆.基于高光谱成像的非包装和PE包装冷鲜猪大排肉中热杀索丝菌的含量预测,食品与发酵工业,2023,(Participating authors)
Xing, Baofang;Zhou, Tianming;Gao, Haotian;Wu, Longxia;Zhao, Di;Wu, Juqing;Li, Chunbao.Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation,FOOD RESEARCH INTERNATIONAL,2023,169(Co corresponding author)
新工科背景下畜产品加工创新人才培养体系的构建与实践,中国农业教育,2023,24(06):75-81(First Author)
【Patent】彭增起,闫利萍,靳红果,吴菊清,王霞，苏鸡加工工艺，ZL200910181203.4，2011
【标准】彭增起,周光宏,孙宝忠,于春起,史文利,杨朝勇,高峰,李春保,陈银基,吴菊清，牛胴体及鲜肉分割，GB/T 27643-2011，2012
【标准】周光宏,李春保,吴菊清,徐幸莲,罗瑞明,张德权,孙京新,闫海鹏，羊胴体及鲜肉分割，GB/T39918—202，2021
畜产品加工学第三版[教材]中国农业出版社，2023
周光宏,马俪珍(外),王鹏(外),李春保,杨勇(外),迟玉洁(外),张万刚,陈洪生(外),罗欣(外),赵改名(外),贺银凤(外),彭增起,夏秀芳(外),唐长波,黄明,黄群(外),韩雪(外),蔡朝霞(外),李洪军(外),张兰威(外),马美湖(外),徐幸莲,孔保华(外),吴菊清,丁世杰，畜产品加工学（双色版）第二版[教材]中国农业出版社，2019
周光宏,孔保华(外),彭增起,吴菊清,马美湖(外),徐幸莲,张兰威(外),李洪军(外),李春保,黄明，畜产品加工学[教材]中国农业出版社，2011
徐幸莲,邹晓葵,赵秋艳(外),彭增起,邓尚贵(外),谢定源(外),王向阳(外),吴菊清,马美湖(外),方世辉(外),李小平(外)，食品原料学[教材]中国计量出版社，2006
