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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: 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)

Huang Suhong,Dong Xiaoli,Zhang Yulong,Huang Ming,Zheng Yuandong.Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of N-epsilon-carboxymethyl-lysine in aged, stored and thermally treated chicken meat,FOOD SCIENCE AND HUMAN WELLNESS,2022,11(5):1252-1258(Correspondence Author)

Huang Suhong,Dong Xiaoli,Zhang Yali,Chen Yuru,Yu Yajie,Huang Ming,Zheng Yuandong.Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage,FOOD SCIENCE AND HUMAN WELLNESS,2022,11(2):255-262(Correspondence Author)

Zhu Zongshuai,Xu Yan,Huang Tianran,Yu Yajie,Bassey Anthony Pius,Huang Ming.The contamination, formation, determination and control of polycyclic aromatic hydrocarbons in meat products,FOOD CONTROL,2022,141(Correspondence Author)

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