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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: Huang Ming.Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,155(Correspondence Author)

huangming.Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients,Food Chemistry,2022,397(Correspondence Author)

Fang Rui,Zhu Zongshuai,Bassey Anthony Pius,Khan Iftikhar Ali,Huang Ming.Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation,FOOD SCIENCE AND HUMAN WELLNESS,2022,11(4):828-836(Participating authors)

宋萌萌,黄天然,周兴虎,张亚莉,黄明.烧鸡中产芽孢菌的分离鉴定及耐受性比较研究,肉类研究,2021,35(2021年10期):18-24(Correspondence Author)

朱宗帅,方芮,赵迪,黄明,魏云计.N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine kinetics and water loss analysis during chicken braising,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2021,101(2):388-397(Correspondence Author)

程轶群,雷阳,周兴虎,金福源,汪昌保,黄明.传统肉制品中杂环胺研究进展,食品科学,2021,43(2022年05期):316-327(Correspondence Author)

朱宗帅,BASSEY ANTHONY PIUS,KHAN IFTIKHAR ALI,黄明,张希斌.Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidation,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,147:-(Correspondence Author)

Cheng Yiqun,Yu Yajie,Wang Chong,Zhu Zongshuai,Huang Ming.Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings,FOOD CONTROL,2021,119(Correspondence Author)

黄苏红,黄明,董小丽.Advanced Glycation End Products in Meat during Processing and Storage: A Review,FOOD REVIEWS INTERNATIONAL,2021,:-(Correspondence Author)

杜晓兰,杨文敏,黄永强,陈曙光,朱宗帅,黄苏红,黄明.基于顶空气相离子迁移谱比较3种加工方式对番鸭肉挥发性风味物质的影响,食品科学,2021,42(2021年24期):269-275(Correspondence Author)

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