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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: 刘冬梅,陈星,黄明,周光宏.Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2019,22(1):727-736(Correspondence Author)

孙永才,孙京新,李鹏,慕鸿雁,王宝维,黄明,李玉峰,王虎虎.超声协同次氯酸钠处理对冷藏鸡胸肉品质的影响,食品科学,2019,40(9):262-268(Participating authors)

鲁青,黄继超,朱宗帅,刘冬梅,黄明.响应面法优化天然抗氧化剂抑制调理鸡排褪色和脂质氧化工艺,食品科学,2019,40(6):296-303(Correspondence Author)

史彩月,李婷婷,黄继超,KHAN IFTIKHAR ALI,黄明,周光宏.Effect of processing conditions and simulated gastrointestinal digestion on the activity of angiotensin I-converting enzyme (ACE) inhibitory peptide derived from duck meat hydrolysate,CYTA-JOURNAL OF FOOD,2019,17(1):393-399(Correspondence Author)

李燕,王秋敏,郭丽萍,Ho Harvey,王宝伟,孙京新,徐幸莲,黄明.Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast,FOOD HYDROCOLLOIDS,2019,97:-(Participating authors)

朱宗帅,黄苏红,KHAN IFTIKHAR ALI,程轶群,余亚洁,张闯闯,黄继超,黄明,周兴虎.The effect of oxidation and Maillard reaction on formation of N-epsilon -carboxymethyllysine and N-epsilon-carboxyethyllysine in prepared chicken breast,CYTA-JOURNAL OF FOOD,2019,17(1):685-694(Correspondence Author)

朱宗帅,程轶群,黄苏红,姚明俊,雷阳,KHAN IFTIKHAR ALI,黄明,周兴虎.Formation of N-epsilon-Carboxymethyllysine and N-epsilon-Carboxyethyllysine in Prepared Chicken Breast by Pan Frying,JOURNAL OF FOOD PROTECTION,2019,82(12):2154-2160(Correspondence Author)

孙晓斌,黄继超,李婷婷,昂云,徐幸莲,黄明.Effects of preslaughter shackling on postmortem glycolysis, meat quality, changes of water distribution, and protein structures of broiler breast meat,POULTRY SCIENCE,2019,98(9):4212-4220(Correspondence Author)

程轶群,姚明俊,朱宗帅,董小丽,KHAN IFTIKHAR ALI,黄继超,周兴虎,黄明,周光宏.Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken,FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT,2019,36(7):1032-1041(Correspondence Author)

鲁青,孙晓斌,黄明,郭宇辰,MEMON ARIF SALEEM.Effect of storage temperatures and duration on quality of prepared chicken breast with paprika oleoresin,ANIMAL SCIENCE JOURNAL,2019,90(2):280-287(Correspondence Author)

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