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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: 李婷婷,史彩月,周昌瑜,孙晓斌,昂云,董小丽,黄明,周光宏.Purification and characterization of novel antioxidant peptides from duck breast protein hydrolysates,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,125:-(Correspondence Author)

郭宇辰,黄继超,陈玉茹,侯芹,黄明.Effect of grape seed extract combined with modified atmosphere packaging on the quality of roast chicken,POULTRY SCIENCE,2020,99(3):1598-1605(Correspondence Author)

朱宗帅,方芮,KHAN IFTIKHAR ALI,黄明.Impact of methylglyoxal modification of chicken sarcoplasmic protein emulsions on emulsifying properties, rheological behavior and advanced glycation end products,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2020,100(11):4208-4216(Correspondence Author)

黄继超,郭宇辰,侯芹,黄明,周兴虎.Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packaging,JOURNAL OF FOOD SCIENCE,2020,85(4):1231-1239(Correspondence Author)

KHAN IFTIKHAR ALI,徐为民,王道营,昂云,Asad Khan,朱宗帅,Muhammad Umair Ijaz,程轶群,Muzahir Hussain,黄明.Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage,JOURNAL OF FOOD SCIENCE,2020,85(3):618-627(Correspondence Author)

李岩,李芳芳,于林宏,孙京新,郭丽萍,戴爱国,王宝维,黄明,徐幸莲.电子鼻和电子舌单独与联合检测掺大豆蛋白或淀粉的鸡肉糜,农业工程学报,2020,36(23):309-316(Participating authors)

朱宗帅,方芮,赵迪,黄明.Effect of malondialdehyde on oil-in-water emulsifying behavior and Maillard reaction of chicken sarcoplasmic protein in emulsion,COLLOIDS AND SURFACES B-BIOINTERFACES,2020,191:-(Correspondence Author)

程轶群,余亚洁,周兴虎,朱宗帅,雷阳,KHAN IFTIKHAR ALI,黄明,周光宏.Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2020,100(5):1867-1874(Correspondence Author)

朱宗帅,黄明,程轶群,KHAN IFTIKHAR ALI,黄继超.A comprehensive review of N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine in thermal processed meat products,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2020,98:30-40(Correspondence Author)

蓝天婵,于冰,孙京新,王淑玲,郭丽萍,王宝维,黄明,郝小静,乔昌明.产黄青霉发酵鸭肉制品食用品质、微观结构及物理化学特性变化,食品科学,2020,41(21):36-43(Participating authors)

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