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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: 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)

许洋,黄明,周光宏.宰前管理对猪肉品质的影响,食品科学,2011,32(23):348-351(Correspondence Author)

常海军,徐幸莲,李春保,黄明,刘登勇,周光宏.A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING,JOURNAL OF FOOD PROCESS ENGINEERING,2011,34(6):2233-2250(Participating authors)

黄明,黄峰,黄继超,徐宝才,周光宏,徐幸莲.内源性蛋白酶对宰后肌肉嫩化机制研究进展,中国农业科学,2011,44(15):3214-3222(First and corresponding author)

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