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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: 闫美玲,孙京新,刘功明,冯婷,黄明,孙文烁.鸡肉蛋白酶解物对乳酸菌增殖作用研究,食品工业科技,2014,35(24):186-189(Participating authors)

程欣,何玮玲,黄峰,黄明,周光宏.Multiplex real-time PCR for the identification and quantification of DNA from duck, pig and chicken in Chinese blood curds,FOOD RESEARCH INTERNATIONAL,2014,60:30-37(Correspondence Author)

陈茜茜,黄明,周光宏,徐幸莲.牛肉成熟过程中氧化对钙激活酶活性及降解的影响,食品科学,2014,35(7):23-27(Correspondence Author)

黄峰,黄明,张红,郭兵,张德全,周光宏.Cleavage of the calpain inhibitor, calpastatin, during postmortem ageing of beef skeletal muscle,FOOD CHEMISTRY,2014,148:1-6(Participating authors)

黄继超,黄明,杨静,王鹏,徐幸莲,周光宏.The effects of electrical stunning methods on broiler meat quality: Effect on stress, glycolysis, water distribution, and myofibrillar ultrastructures,POULTRY SCIENCE,2014,93(8):2087-2095(Participating authors)

慕妮,王恺,王璐莎,黄明,巴吐尔阿不力克木.鸡胸肉中钙激活酶的纯化研究,南京农业大学学报,2013,36(6):105-110(Correspondence Author)

何玮玲,胡序建,程欣,黄明,周光宏.含有扩增内标的食品中猪肉和鸡肉成分Taqman探针实时荧光PCR检测方法的建立,中国农业科学,2013,46(21):4578-4585(Correspondence Author)

冷雪娇,章林,黄明,徐幸莲,周光宏.Mass transfer dynamics during high pressure brining of chicken breast,JOURNAL OF FOOD ENGINEERING,2013,118(3):296-301(Correspondence Author)

章林,冷雪娇,黄明,周光宏.Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage,MEAT SCIENCE,2013,95(2):145-150(Correspondence Author)

汤春辉,黄明,樊金山,周光宏.调理鸭胸肉制品滚揉腌制工艺优化,食品科学,2013,34(14):63-67(Correspondence Author)

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