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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: 江政,俞驰威,黄天然,缪佳晖,陈坤杰,黄明,黄继超.基于三维重建的猪大排定量切片方法,农业工程学报,2025,(Participating authors)

Xu Yan,Huang Tianran,Huang Yongqiang,Huang Ming.Effect of mulberry leaf (Morus alba L.) extract on the quality and formation of heterocyclic amines in braised muscovy duck,FOOD CONTROL,2024,156(Correspondence Author)

孙京新,秦卓明,黄明,乔昌明,冯战胜,张庆永,张怡.山东省禽肉加工产业现状、存在问题及发展趋势与建议,中国禽业导刊,2024,41(2024年06期):21-25(Participating authors)

Gao Yuan,Zhu Zongshuai,Huang Tianran,Sun Mingzhu,Hua Yu,Huang Yongqiang,Huang Ming.Ultrasound combined with post-mortem aging enriches antioxidant peptides in Muscovy ducks,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,205(Correspondence Author)

黄继超,江政,黄天然,俞驰威,缪佳晖,陈坤杰,黄明.畜禽加工智能化切割技术研究进展,农业工程学报,2024,40(2024年17期):30-40(Correspondence Author)

王梦曼, 黄明.摄入充足的铁元素满足人体健康需求,中国食品,2024,(21):132(Correspondence Author)

Sun Hailei, Zhao Yaqi, Li Xiaolong, Huang Ming, Qiao Changming, Sun Jingxin.Properties of co-gel between Tenebrio Molitor larvae protein and myofibrillar protein induced by transglutaminase,FOOD CHEMISTRY,2024,443:-(Participating authors)

Sun Mingzhu, Cao Yaqi, Liu Hongxia, Huang Tianran, Zhu Zongshuai, Gao Yuan, Huang Ming.Effect of four different cooking methods on the fat digestion characteristics of yellow-feathered chicken,Applied Food Research,2024,(Correspondence Author)

Sun Hailei,Zhao Yaqi,Li Xiaolong,Huang Ming,Qiao Changming,Sun Jingxin.Properties of co-gel between Tenebrio Molitor larvae protein and myofibrillar protein induced by transglutaminase,FOOD CHEMISTRY,2024,443(Participating authors)

Cao Yaqi,Sun Mingzhu,Huang Tianran,Zhu Zongshuai,Huang Ming.Effects of heat sterilization on protein physicochemical properties and release of metabolites of braised chicken after in vitro digestion,FOOD CHEMISTRY,2024,445(Correspondence Author)

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