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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: 响应面法优化天然抗氧化剂抑制调理鸡排褪色和脂质氧化工艺,食品科学,2019,40(6):296-303(Participating authors)

朱宗帅,黄苏红,KHAN IFTIKHAR ALI,程轶群,余亚洁,张闯闯,黄继超,黄明,周兴虎.The effect of oxidation and Maillard reaction on formation of N-epsilon -carboxymethyllysine and N-epsilon-carboxyethyllysine in prepared chicken breast,CYTA-JOURNAL OF FOOD,2019,17(1):685-694(Participating authors)

韩科研,黄继超,刘冬梅,周兴虎,黄明.鸭骨汤酶解液的美拉德反应条件优化,食品科学,2018,39(4):261-267(Participating authors)

翟洋,黄继超,KHAN IFTIKHAR ALI,郭宇辰,黄明,周光宏.Shelf-Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere,JOURNAL OF FOOD SCIENCE,2018,83(1):147-152(Participating authors)

张保华,顾宝兴,田光兆,周俊,黄继超,熊迎军.Challenges and solutions of optical-based nondestructive quality inspection for robotic fruit and vegetable grading systems: A technical review,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2018,81:213-231(Participating authors)

张保华,代德建,黄继超,周俊,桂启发,戴芳.Influence of physical and biological variability and solution methods in fruit and vegetable quality nondestructive inspection by using imaging and near-infrared spectroscopy techniques: A review,CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,2018,58(12):2099-2118(Participating authors)

黄继超,杨静,黄明,朱宗帅,孙晓斌,张保华,徐幸莲,孟为国,陈坤杰,徐宝才.Effect of pre-slaughter shackling and wing flapping on plasma parameters, postmortem metabolism, AMPK, and meat quality of broilers,POULTRY SCIENCE,2018,97(5):1841-1847(First Author)

郭宇辰,黄继超,孙晓斌,鲁青,黄明,周光宏.Effect of normal and modified atmosphere packaging on shelf life of roast chicken meat,JOURNAL OF FOOD SAFETY,2018,e12493(0):1-8(Participating authors)

赵良,邢通,黄继超,乔燕,陈玉连,黄明.Involvement of mu/m-calpain in the proteolysis and meat quality changes during postmortem storage of chicken breast muscle,ANIMAL SCIENCE JOURNAL,2018,89(2):423-431(Participating authors)

刘冬梅,陈星,黄继超,周兴虎,黄明,周光宏.Stability of antioxidant peptides from duck meat after post-mortem ageing,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2017,52(12):2513-2521(Participating authors)

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