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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: 薛梅,黄峰,黄明,周光宏.Influence of oxidation on myofibrillar proteins degradation from bovine via mu-calpain,FOOD CHEMISTRY,2012,134(1):106-112(Correspondence Author)

何玮玲,张驰,杨静,黄明,杨军.食品中4种肉类成分多重PCR的快速鉴别方法,中国农业科学,2012,45(9):1873-1880(Correspondence Author)

牛力,陈景宜,黄明,徐幸莲,周光宏.不同冻结速率对鸡胸肉品质的影响,食品与发酵工业,2011,37(10):204-208(Correspondence Author)

黄明,黄峰,薛梅,徐幸莲,周光宏.The effect of active caspase-3 on degradation of chicken myofibrillar proteins and structure of myofibrils,FOOD CHEMISTRY,2011,128(1):22-27(First Author)

黄明,黄峰,周光宏,徐幸莲,薛梅.In Vitro Proteolysis of Myofibrillar Proteins from Beef Skeletal Muscle by Caspase-3 and Caspase-6,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2011,59(17):9658-9663(First Author)

鸡肉钙激活酶与其它畜禽肉中钙激活酶对钙离子浓度敏感性的比较,中国农业科学,2011,44(12):2538-2544(First Author)

林玉海,黄明,周光宏,邹玉峰,徐幸莲.Prooxidant Effects of the Combination of Green Tea Extract and Sodium Nitrite for Accelerating Lipolysis and Lipid Oxidation in Pepperoni during Storage,JOURNAL OF FOOD SCIENCE,2011,76(5):C694-C700(Participating authors)

常海军,王强,徐幸莲,李春保,黄明,周光宏,戴妍.Effect of Heat-Induced Changes of Connective Tissue and Collagen on Meat Texture Properties of Beef Semitendinosus Muscle,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2011,14(2):381-396(Participating authors)

蒋亦武,黄明,王保战,杭宝建,何健,李顺鹏.转基因大豆及制品中转基因成分检测技术研究进展,江苏农业科学,2011,(1):345-348(Participating authors)

黄峰,黄明,徐幸莲,周光宏.Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2011,91(3):443-448(Correspondence Author)

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