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黄明

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 史彩月,李婷婷,黄继超,KHAN IFTIKHAR ALI,黄明,周光宏.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(Correspondence Author)

李燕,王秋敏,郭丽萍,Ho Harvey,王宝伟,孙京新,徐幸莲,黄明.Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast,FOOD HYDROCOLLOIDS,2019,97:-(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(Correspondence Author)

朱宗帅,程轶群,黄苏红,姚明俊,雷阳,KHAN IFTIKHAR ALI,黄明,周兴虎.Formation of N-epsilon-Carboxymethyllysine and N-epsilon-Carboxyethyllysine in Prepared Chicken Breast by Pan Frying,JOURNAL OF FOOD PROTECTION,2019,82(12):2154-2160(Correspondence Author)

孙晓斌,黄继超,李婷婷,昂云,徐幸莲,黄明.Effects of preslaughter shackling on postmortem glycolysis, meat quality, changes of water distribution, and protein structures of broiler breast meat,POULTRY SCIENCE,2019,98(9):4212-4220(Correspondence Author)

程轶群,姚明俊,朱宗帅,董小丽,KHAN IFTIKHAR ALI,黄继超,周兴虎,黄明,周光宏.Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken,FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT,2019,36(7):1032-1041(Correspondence Author)

鲁青,孙晓斌,黄明,郭宇辰,MEMON ARIF SALEEM.Effect of storage temperatures and duration on quality of prepared chicken breast with paprika oleoresin,ANIMAL SCIENCE JOURNAL,2019,90(2):280-287(Correspondence Author)

Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meat,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2019,54(5):1550-1557(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(Correspondence Author)

KHAN IFTIKHAR ALI,刘冬梅,姚明俊,MEMON ARIF SALEEM,黄继超,黄明.Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures,Meat Science,2019,147:70-81(Correspondence Author)

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