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个人信息
- 所在单位：工学院
- 学历：博士研究生毕业
- 学位：博士学位
- 办公地点： 12#楼B553
- 黄继超,江政,黄天然,俞驰威,缪佳晖,陈坤杰,黄明.畜禽加工智能化切割技术研究进展,农业工程学报,2024,40(2024年17期):30-40(第一作者)
- Wang Qiannan, Zhu Zongshuai, Bassey Anthony Pius, Ali Ahtisham, Huang Tianran, Huang Ming, Huang Jichao.Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,185:-(共同通讯作者)
- Inactivation Effect of Germination Combined with Cold Plasma Treatment on Bacillus licheniformis Spores,FOODS,2023,12(23):4319(共同第一作者)
- Zhu Zongshuai, Guo Haoyu, Xu Yan, Bassey Anthony Pius, Ali Ahtisham, Huang Ming, Huang Jichao.ACE Inhibitory Peptides Derived from Muscovy Duck (Cairina moschata) Plasma,FOODS,2023,(通讯作者)
- Wang Qiannan,Zhu Zongshuai,Huang Tianran,Huang Ming,Huang Jichao.Changes in glycated myofibrillar proteins conformation on the formation of N?-carboxymethyllysine under gradient thermal conditions,FOOD CHEMISTRY,2023,418(参与作者)
- Liu Chao,Zhang Jiayu,Qi Chao,Huang Jichao,Chen Kunjie.An Intelligent Method for Pork Freshness Identification Based on EfficientNet Model,Shipin Kexue/Food Science,2023,44(24):369-376(参与作者)
- Wang Qiannan,Zhu Zongshuai,Bassey Anthony Pius,Ali Ahtisham,Huang Tianran,Huang Ming,Huang Jichao.Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,185(共同通讯作者)
- Lei Yang,Zhang Yali,Cheng Yiqun,Huang Jichao,Huang Ming.Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage,FOOD SCIENCE AND HUMAN WELLNESS,2023,12(1):28-34(参与作者)
- 王倩楠,朱宗帅,黄天然,黄继超,黄明.冻藏时间对不同热处理方式鸭胸肉中羧甲基赖氨酸形成的影响,南京农业大学学报,2023,(参与作者)
- Song Mengmeng, Lei Yang, Ali Ahtisham, Xu Yan, Sheng Kairan, Huang Tianran, Huang Jichao, Huang Ming.Inhibitory effect of licorice extract on the germination and outgrowth of Paraclostridium bifermentans spores.,Frontiers in microbiology,2022,13:1076144-1076144(共同通讯作者)
