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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: 朱宗帅,方芮,杨静,KHAN IFTIKHAR ALI,黄继超,黄明.Air frying combined with grape seed extract inhibits N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine by controlling oxidation and glycosylation,POULTRY SCIENCE,2021,100(2):1308-1318(Correspondence Author)

郭丽萍,张学聪,徐林,李燕,庞斌,孙京新,王宝伟,黄明,徐幸莲, Harvey Ho,孙庆杰.Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli,JOURNAL OF FOOD QUALITY,2021,2021:-(Participating authors)

李燕,李芳芳,刘功明,孙京新,郭丽萍,朱英莲,庞斌,黄明,杨建明.The characteristics of gelation of myofibrillar proteins combined with salt soluble Rhodotorula glutinis proteins by enzymatic crosslinking,FOOD CHEMISTRY,2021,343:-(Participating authors)

朱宗帅,杨静,周兴虎,KHAN IFTIKHAR ALI,BASSEY ANTHONY PIUS,黄明.Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine,FOOD CHEMISTRY,2021,353:-(Correspondence Author)

Dong Xiaoli,Xiao Mengchao,Yang Jing,Huang Jichao,Huang Suhong,Huang Ming.Effect of Pre-slaughter Shackling on Gel Properties of Duck Blood,Shipin Kexue/Food Science,2021,42(17):69-75(Co corresponding author)

朱宗帅,方芮,黄明,魏云计,周光宏.Oxidation combined with Maillard reaction induced free and protein-bound N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine formation during braised chicken processing,FOOD SCIENCE AND HUMAN WELLNESS,2020,9(4):383-393(Correspondence Author)

姚明俊,KHAN IFTIKHAR ALI,程轶群,昂云,周兴虎,黄明.Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks,JOURNAL OF FOOD PROTECTION,2020,83(2):365-376(Correspondence Author)

杨静,黄继超,朱宗帅,黄明.Investigation of optimal conditions for production of antioxidant peptides from duck blood plasma: response surface methodology,POULTRY SCIENCE,2020,99(12):7159-7168(Correspondence Author)

杨静,黄继超,董小丽,张亚莉,周兴虎,黄明,周光宏.Purification and identification of antioxidant peptides from duck plasma proteins,FOOD CHEMISTRY,2020,319:-(Correspondence Author)

朱宗帅,方芮,程轶群,KHAN IFTIKHAR ALI,黄继超,Li Bin,黄明.Content of free and protein-binding N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine in different parts of braised chicken,FOOD SCIENCE & NUTRITION,2020,8(2):767-776(Correspondence Author)

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