人物簡介
主要工作經歷
2007年7月～至今，南京財經大學講師研究領域
主要從事食品營養與安全、大宗農產品儲藏與加工方面的研究，先後參與國家科技支撐計畫、科技部農業科技成果轉化資金等項目課題；在國內外核心刊物上發表論文10多篇，參編論著1部
代表性論文
1. 陳銀基, 周光宏, 鞠興榮. 蒸煮與微波加熱對牛肉肌內脂肪中脂肪酸組成的影響. 食品科學. 2008,29(2):130-136.2. 陳銀基, 鞠興榮, 周光宏. 飽和脂肪酸分類與生理功能. 中國油脂.2008, 33(3):35-39.
3. Chen Y. J., G. H. Zhou , X. D. Zhu, X. L. Xu, X. Y. Tang, and F. Gao. Effect of low dose gamma irradiation on beef quality and fatty acid composition of beef intramuscular lipid. Meat Science. 2007, 75(3) 431-439.（SCI）
4. Chen Y. J., Li C. B., Liu L., Zhou G. H., Xu X. L., Gao F. Prediction of yield of retail cuts for native and crossbred Chinese Yellow cattle. Animal Science Journal. 2007 78: 440–444. (SCIE)
5. Chen, YJ, G. H. Zhou*, X. K. Zou, and X. L. Xu Effect of cooking and microwave heating on fatty acid composition of beef intramuscular fat. Proceedings of 53rd International Congress of Meat Science & Technology, China, 2007,471-472.(ISTP)
6. Chen, YJ, Zhou, GH*, Tang XY, Xu, XL, Gao, F. Research on relationship between beef marbling standard and fatty acid composition of longissimus dorsi. Scientia Agricultura Sinica. 2007, 40(12):2853-2860.
7. Li C. B., Y. J. Chen, X. L. Xu, M. Huang, T. J. Hu, G. H. Zhou. Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls. Meat Science. 2006, 71(1) 19-27.（SCI）
