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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: 郭丽萍,余兵,王顺玲,朱英连,李鹏,王宝伟,黄明,孙京新.Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meat,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2019,54(5):1550-1557(Participating authors)

黄继超,赵良,杨静,张宝华,徐幸莲,陈坤杰,黄明.The Effect of mu/m-Calpain on Protein Degradation of Chicken Breast Meat,JOURNAL OF FOOD SCIENCE,2019,84(5):1054-1059(Correspondence Author)

KHAN IFTIKHAR ALI,刘冬梅,姚明俊,MEMON ARIF SALEEM,黄继超,黄明.Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures,Meat Science,2019,147:70-81(Correspondence Author)

KHAN IFTIKHAR ALI,程轶群,朱宗帅,Ijaz, Muhammad Umair, Brohi, Sarfaraz Ahmed,Ahmad Muhammad Ijaz,史彩月,Hussain Muzahir,黄继超,黄明.Occurrence of Heterocyclic Amines in Commercial Fast-Food Meat Products Available on the Chinese Market and Assessment of Human Exposure to these Compounds,JOURNAL OF FOOD SCIENCE,2019,84(1):192-200(Correspondence Author)

李鹏,孙京新,冯婷,王淑玲,黄明,徐幸莲,周兴虎.不同滚揉腌制对鸭肉蛋白及水分分布的影响,中国食品学报,2019,19(10):157-164(Participating authors)

黄继超,杨静,黄明,朱宗帅,孙晓斌,张保华,徐幸莲,孟为国,陈坤杰,徐宝才.Effect of pre-slaughter shackling and wing flapping on plasma parameters, postmortem metabolism, AMPK, and meat quality of broilers,POULTRY SCIENCE,2018,97(5):1841-1847(Participating authors)

韩科研,黄继超,刘冬梅,周兴虎,黄明.鸭骨汤酶解液的美拉德反应条件优化,食品科学,2018,39(4):261-267(Correspondence Author)

翟洋,黄继超,KHAN IFTIKHAR ALI,郭宇辰,黄明,周光宏.Shelf-Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere,JOURNAL OF FOOD SCIENCE,2018,83(1):147-152(Correspondence Author)

郭宇辰,黄继超,孙晓斌,鲁青,黄明,周光宏.Effect of normal and modified atmosphere packaging on shelf life of roast chicken meat,JOURNAL OF FOOD SAFETY,2018,e12493(0):1-8(Correspondence Author)

赵良,邢通,黄继超,乔燕,陈玉连,黄明.Involvement of mu/m-calpain in the proteolysis and meat quality changes during postmortem storage of chicken breast muscle,ANIMAL SCIENCE JOURNAL,2018,89(2):423-431(Correspondence Author)

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