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黄继超

Associate Professor Supervisor of Master's Candidates

School/Department: College of Engineering
Education Level:The graduate student is educated
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 朱宗帅,方芮,杨静,KHAN IFTIKHAR ALI,黄继超,黄明.Air frying combined with grape seed extract inhibits N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine by controlling oxidation and glycosylation,POULTRY SCIENCE,2021,100(2):1308-1318(Participating authors)

A comprehensive review of N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine in thermal processed meat products,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2020,98:30-40(Participating authors)

郭宇辰,黄继超,陈玉茹,侯芹,黄明.Effect of grape seed extract combined with modified atmosphere packaging on the quality of roast chicken,POULTRY SCIENCE,2020,99(3):1598-1605(Participating authors)

杨静,黄继超,朱宗帅,黄明.Investigation of optimal conditions for production of antioxidant peptides from duck blood plasma: response surface methodology,POULTRY SCIENCE,2020,99(12):7159-7168(Participating authors)

张保华,郭宁,黄继超,顾宝兴,周俊.Computer Vision Estimation of the Volume and Weight of Apples by Using 3D Reconstruction and Noncontact Measuring Methods,JOURNAL OF SENSORS,2020,2020:-(Participating authors)

朱宗帅,方芮,程轶群,KHAN IFTIKHAR ALI,黄继超,Li Bin,黄明.Content of free and protein-binding N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine in different parts of braised chicken,FOOD SCIENCE & NUTRITION,2020,8(2):767-776(Participating authors)

杨静,黄继超,董小丽,张亚莉,周兴虎,黄明,周光宏.Purification and identification of antioxidant peptides from duck plasma proteins,FOOD CHEMISTRY,2020,319:-(Participating authors)

Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packaging,JOURNAL OF FOOD SCIENCE,2020,85(4):1231-1239(First Author)

Effect of processing conditions and simulated gastrointestinal digestion on the activity of angiotensin I-converting enzyme (ACE) inhibitory peptide derived from duck meat hydrolysate,CYTA-JOURNAL OF FOOD,2019,17(1):393-399(Participating authors)

黄继超,赵良,杨静,张宝华,徐幸莲,陈坤杰,黄明.The Effect of mu/m-Calpain on Protein Degradation of Chicken Breast Meat,JOURNAL OF FOOD SCIENCE,2019,84(5):1054-1059(First Author)

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