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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: Wang Di,Zhu Zong-shuai,Lei Yang,Huang Ming.The impact of sous vide braising on the sensory characteristics and heterocyclic amines contents of braised chicken,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,172(Correspondence Author)

何颖,吕东霖,廖国周,贾蓉,葛长荣,黄明,王桂瑛.武定鸡肉中鲜味肽分离鉴定及呈味特性,食品科学,2022,43(2022年22期):232-238(Participating authors)

Khan Iftikhar Ali,Luo Ji,Shi Haibo,Zou Ye,Khan Asad,Zhu Zongshuai,Xu Weimin,Wang Daoying,Huang Ming.Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities,FOOD CHEMISTRY,2022,368(Participating authors)

Lei Yang, Huang Jichao, Cheng Yiqun, Zhang Yali, Huang Tianran, Huang Ming.Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 °C,FOOD RESEARCH INTERNATIONAL,2022,155:-(Correspondence Author)

王建军,雷阳,黄天然,黄明.不同解冻方式对817肉鸡食用品质和肌原纤维蛋白特性的影响,南京农业大学学报,2022,45(2022年03期):604-611(Correspondence Author)

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)

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