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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: 陈茜茜,黄明,邹玉峰,徐幸莲,周光宏.辐照和反复冻融对牛肉蛋白质氧化及食用品质的影响,食品科学,2014,35(19):1-5(Correspondence Author)

陈茜茜,黄继超,黄峰,黄明,周光宏.Influence of oxidation on the susceptibility of purified desmin to degradation by mu-calpain, caspase-3 and-6,FOOD CHEMISTRY,2014,150:220-226(Correspondence Author)

封莉,乔燕,邹玉峰,黄明,康壮丽,周光宏.Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage,MEAT SCIENCE,2014,98(1):34-40(Correspondence Author)

冯婷,孙京新,邢新涛,徐幸莲,黄明,刘晓莹.超声波辅助滚揉对生鲜鸡肉腌制效果的影响,食品工业科技,2014,35(18):98-(Participating authors)

王鹏,徐幸莲,黄明,黄蒙蒙,周光宏.Effect of pH on heat-induced gelation of duck blood plasma protein,FOOD HYDROCOLLOIDS,2014,35(0):324-331(Participating authors)

黄继超,黄明,王鹏,赵良,徐幸莲,周光宏,孙京新.Effects of physical restraint and electrical stunning on plasma corticosterone, postmortem metabolism, and quality of broiler breast muscle,JOURNAL OF ANIMAL SCIENCE,2014,92(12):5749-5756(Participating authors)

陈菁,黄明.影响辣椒红色素稳定性的因素研究,食品工业科技,2014,35(4):287-290(Correspondence Author)

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)

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