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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: 刘冬梅,陈星,黄继超,黄明,周光宏.Generation of bioactive peptides from duck meat during post-mortem aging,FOOD CHEMISTRY,2017,237(0):408-415(Correspondence Author)

陈好春,周兴虎,康大成,乔燕,张朝阳,黄明.风味蛋白酶对腌腊鸡腿蛋白质降解、抗氧化能力和感官品质的影响,食品与发酵工业,2017,42(7):128-134(Correspondence Author)

乔燕,黄继超,陈玉连,陈好春,赵莲,黄明,周光宏.Meat quality, fatty acid composition and sensory evaluation of Cherry Valley, Spent Layer and Crossbred ducks,ANIMAL SCIENCE JOURNAL,2017,88(1):156-165(Correspondence Author)

黄继超,杨静,张保华,黄明,陈坤杰,徐幸莲,周光宏.Effect of electrical stunning frequency on meat quality, plasma parameters, and protein solubility of broilers,POULTRY SCIENCE,2017,96(8):2986-2991(Participating authors)

刘功明,孙京新,李鹏,董佩瑜,徐幸莲,黄明,周光宏.近红外光谱法检测猪、牛、羊肉加热终点温度,中国食品学报,2017,17(8):221-228(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(Correspondence Author)

闵辉辉,孙京新,徐幸莲,周光宏,黄明.不同电压击昏鸡肉微观结构及理化特性研究,中国食品学报,2016,16(1):77-83(Participating authors)

赵良,蒋南琪,李苗珍,黄明,周光宏.Partial autolysis of mu/m-calpain during post mortem aging of chicken muscle,ANIMAL SCIENCE JOURNAL,2016,87(12):1528-1535(Correspondence Author)

黄峰,黄明,张宏,张春江,张德权,周光宏.Changes in apoptotic factors and caspase activation pathways during the postmortem aging of beef muscle,FOOD CHEMISTRY,2016,190:110-114(Participating authors)

祝长青,洪颖,肖珍,周阳,蒋原,黄明,徐幸莲,周光宏.Colorimetric determination of Salmonella typhimurium based on aptamer recognition,ANALYTICAL METHODS,2016,8(35):6560-6565(Participating authors)

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