PDF《姓名：黄明 性别：男》

Liu, Dongmei;

Yao, Mingjun;

Memon, Arif;

Huang, Jichao;

Huang, Ming*. 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): 70C81. 2. Yuchen Guo, Jichao Huang, Xiaobin Sun, Qing Lu, Ming Huang*, Guanghong Zhou. Effect of normal and modified atmosphere packaging on shelf life of roast chicken meat. Journal of Food Safety. 2018;

e12493. https://doi.org/10.1111/jfs.12493 3. Qing Lu, Jingxin Sun, Ming Huang*, Yuchen Guo, Arif Memon. Effect of storage temperatures and duration on quality of prepared chicken breast with paprika oleoresin. Animal Science Journal, 2018, DOI:10.111/asj.13117.

2018 年度: 1. Yang Zhai, Jichao Huang, Iftikhar Ali Khan, Yuchen Guo, Ming Huang*, Guanghong Zhou. Shelf-Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere. Journal of Food Science, 2018, 1(83): 147-152. 2. 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[J]. 食 品科学, 2018,04(39),261-267. 3. Liang Zhao, Tong Xing, Jichao Huang, Yan Qiao, Yulian Chen, Ming Huang*. Involvement of μ/m-calpain in the proteolysis and meat quality changes during postmortem storage of chicken breast muscle. Animal Science Journal, 2018(89): 423C431. 4. 孙永才, 孙京新, 王宝维, 黄明, 徐幸莲, 于冰. 纳地青霉发酵鸭血食用品质的变化. 食 品工业科技, 2018, 39(10): 154-158. 5. 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,http://kns.cnki.net/kcms/detail/11.2206.TS.20180716.1420.058.html

2017 年度: 1. Dongmei Liu, Xing Chen, Jichao Huang, Ming Huang*, Guanghong Zhou. Generation of bioactive peptides from duck meat during post-mortem aging. Food Chemistry, 2017, 237: 408-415. 2. Siyu Zhang, Chaoyang Zhang, Yan Qiao, Lujuan Xing, Dacheng Kang, Iftikhar AliKhan, Ming Huang*, Guanghong Zhou. Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon. Food Chemistry, 2017, 237: 779-785. 3. Dongmei Liu, Xing Chen, Jichao Huang, Xinghu Zhou, Ming Huang*, Guanghong Zhou. Stability of antioxidant peptides from duck meat after post-mortem ageing. International Journal of Food Science and Technology, 2017, 52: 2513-2521. 4. Yan Qiao, Jichao Huang, Yulian Chen, Haochun Chen, Liang Zhao, Ming Huang*, Guanghong Zhou. Meat quality, fatty acid composition and sensory evaluation of Cherry Valley, Spent Layer and Crossbred ducks. Animal Science Journal, 2017, 52:174-182. 5. Huang, J. C., Yang, J., Huang, M., Chen, K. J., Xu, X. L., &

Zhou, G. H.. The effects of electrical stunning voltage on meat quality, plasma parameters, and protein solubility of broiler breast meat. Poultry Science, 2017, 96(3):764. 6. Huang J C, Yang J, Zhang B H, M. Huang, K. J. Chen, X. L. Xu, G. H. Zhou. Effect of electrical stunning frequency on meat quality, plasma parameters, and protein solubility of broilers.[J]. Poultry Science, 2017, 0:1-6 7. Wu Honghong;

Wang Xiaofu;

Zhou Xinghu;

Zhang Yihua, Huang Ming, He Jian, Shen Wenbiao* . Targeting the middle region of CP4-EPSPS protein for its traceability in highly processed soy-related products. Journal of ........