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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,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)

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)

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