南京农业大学教师个人主页 HM--Home--Paper Publications

中文

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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: 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)

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)

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)

total203 7/21
first previous next last Page; GET MORE