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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: KHAN IFTIKHAR ALI,程轶群,朱宗帅,Ijaz, Muhammad Umair, Brohi, Sarfaraz Ahmed,Ahmad Muhammad Ijaz,史彩月,Hussain Muzahir,黄继超,黄明.Occurrence of Heterocyclic Amines in Commercial Fast-Food Meat Products Available on the Chinese Market and Assessment of Human Exposure to these Compounds,JOURNAL OF FOOD SCIENCE,2019,84(1):192-200(Correspondence Author)

李鹏,孙京新,冯婷,王淑玲,黄明,徐幸莲,周兴虎.不同滚揉腌制对鸭肉蛋白及水分分布的影响,中国食品学报,2019,19(10):157-164(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(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(Correspondence Author)

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(Correspondence 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(Correspondence Author)

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(Correspondence Author)

黄继超,杨静,黄明,陈坤杰,徐幸莲,周光宏.The effects of electrical stunning voltage on meat quality, plasma parameters, and protein solubility of broiler breast meat,Poultry science,2017,96(3):764-769(Participating authors)

章思雨,张朝阳,乔燕,邢路娟,康大成,KHAN IFTIKHAR ALI,黄明,周光宏.Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon,FOOD CHEMISTRY,2017,237(0):779-785(Correspondence Author)

吴洪洪,汪小福,周兴虎,张毅华,黄明,何健,沈文飚.Targeting the middle region of CP4-EPSPS protein for its traceability in highly processed soy-related products,JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,2017,54(10):3142-3151(Participating authors)

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