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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: 王建军,雷秋霞,曹顶国,黄天然,黄明.不同日龄对817肉鸡屠宰性能、肌肉品质和营养特性的影响,南京农业大学学报,2022,(Correspondence Author)

Khan Iftikhar Ali,Khan Asad,Zou Ye,Zongshuai Zhu,Xu Weimin,Wang Daoying,Huang Ming.Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies,Meat Science,2022,184(Correspondence Author)

Song Mengmeng,Lei Yang,Ali Ahtisham,Xu Yan,Sheng Kairan,Huang Tianran,Huang Jichao,Huang Ming.Inhibitory effect of licorice extract on the germination and outgrowth of Paraclostridium bifermentans spores,FRONTIERS IN MICROBIOLOGY,2022,13(Correspondence Author)

Wang Ke,Li Yan,Zhang Yimin,Huang Ming,Xu Xinglian,Ho Harvey,Huang He,Sun Jingxin.Improving physicochemical properties of myofibrillar proteins from wooden breast of broiler by diverse glycation strategies,FOOD CHEMISTRY,2022,382(Participating authors)

Zhang Yali,Lei Yang,Huang Suhong,Dong Xiaoli,Huang Jichao,Huang Ming.In-package cold plasma treatment of braised chicken: voltage effect,FOOD SCIENCE AND HUMAN WELLNESS,2022,11(4):845-853(Correspondence Author)

刘鸿中,黄天然,黄苏红,黄明.不同发酵剂对发酵鸡胸肉品质的影响,南京农业大学学报,2022,45(2022年02期):377-385(Correspondence Author)

Cao Yaqi,Huang Jichao,Sun Mingzhu,Shui Wenhao,Huang Tianran,Huang Ming.Network pharmacology and molecular docking combined to investigate the mechanism of duck-derived active peptides in preventing hypertension,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2022,(Correspondence Author)

Wang Ke,Li Yan,Sun Jingxin,Qiao Changming,Ho Harvey,Huang Ming,Xu Xinglian,Pang Bin,Huang He.Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast,ULTRASONICS SONOCHEMISTRY,2022,86(Participating authors)

Yang Wenmin,Huang Jichao,Zhu Zongshuai,Lei Yang,Zhou Xinghu,Huang Ming.Changes in nitrosohemachrome lead to the discoloration of spiced beef during storage,Food Chemistry,2022,394(Correspondence Author)

Zhu Zongshuai, Pius Bassey Anthony, Cao Yaqi, Ma Yanlan, Huang Ming, Yang Hongshun.Food protein aggregation and its application.,Food research international (Ottawa, Ont.),2022,160(Correspondence Author)

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