Jichao Huang

发表

Influence of physical and biological variability and solution methods in fruit and vegetable quality nondestructive inspection by using imaging and near-infrared spectroscopy techniques: A review

Baohua Zhang, Dejian Dai, Jun Zhou, 2018, Critical reviews in food science and nutrition.

Computer Vision Estimation of the Volume and Weight of Apples by Using 3D Reconstruction and Noncontact Measuring Methods

Jun Zhou, Baohua Zhang, Jichao Huang, 2020, J. Sensors.

Identification and characterization of antioxidant peptides from enzymatic hydrolysates of duck meat.

Guang-hong Zhou, M. Huang, Jichao Huang, 2015, Journal of agricultural and food chemistry.

Investigation of optimal conditions for production of antioxidant peptides from duck blood plasma: response surface methodology

M. Huang, Jichao Huang, Jing Yang, 2020, Poultry science.

Effect of processing conditions and simulated gastrointestinal digestion on the activity of angiotensin I-converting enzyme (ACE) inhibitory peptide derived from duck meat hydrolysate

Guang-hong Zhou, Tingting Li, Jichao Huang, 2019, CyTA - Journal of Food.

Effect of grape seed extract combined with modified atmosphere packaging on the quality of roast chicken

Yuchen Guo, Jichao Huang, M. Huang, 2020, Poultry science.

The effect of oxidation and Maillard reaction on formation of Nε -carboxymethyllysine and Nε-carboxyethyllysine in prepared chicken breast

Jichao Huang, Xinghu Zhou, I. Khan, 2019, CyTA - Journal of Food.

Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packaging.

Yuchen Guo, Jichao Huang, M. Huang, 2020, Journal of food science.

Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken

Guang-hong Zhou, Jichao Huang, M. Huang, 2019, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

The Effect of µ/m-Calpain on Protein Degradation of Chicken Breast Meat.

Xinglian Xu, M. Huang, Baohua Zhang, 2019, Journal of food science.

Involvement of μ/m-calpain in the proteolysis and meat quality changes during postmortem storage of chicken breast muscle.

M. Huang, Jichao Huang, T. Xing, 2018, Animal science journal = Nihon chikusan Gakkaiho.

Air frying combined with grape seed extract inhibits Nε-carboxymethyllysine and Nε-carboxyethyllysine by controlling oxidation and glycosylation.

M. Huang, Jichao Huang, I. Khan, 2020, Poultry science.

A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products

Jichao Huang, I. Khan, Yiqun Cheng, 2020, Trends in Food Science & Technology.

Changes in nitrosohemachrome lead to the discoloration of spiced beef during storage.

Jichao Huang, Xinghu Zhou, Wenmin Yang, 2022, Food chemistry.

Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures.

Jichao Huang, I. Khan, Arif Memon, 2019, Meat science.

Meat quality, fatty acid composition and sensory evaluation of Cherry Valley, Spent Layer and Crossbred ducks.

Guang-hong Zhou, Jichao Huang, Yan Qiao, 2017, Animal science journal = Nihon chikusan Gakkaiho.

Purification and identification of antioxidant peptides from duck plasma proteins.

Guang-hong Zhou, Jichao Huang, Xiaoli Dong, 2020, Food chemistry.

Inhibitory effect of licorice extract on the germination and outgrowth of Paraclostridium bifermentans spores

Jichao Huang, Mengmeng Song, Yang Lei, 2022, Frontiers in Microbiology.

ACE Inhibitory Peptides Derived from Muscovy Duck (Cairina moschata) Plasma

Yan Xu, Jichao Huang, Haoyu Guo, 2022, Foods.

Shelf-Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere.

Guang-hong Zhou, Yuchen Guo, Jichao Huang, 2018, Journal of Food Science.

Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage

Jichao Huang, Yiqun Cheng, Yang Lei, 2022, Food Science and Human Wellness.

The effects of different chilling methods on meat quality and calpain activity of pork muscle longissimus dorsi.

Jichao Huang, Bao-cai Xu, Yang Xu, 2012, Journal of Food Science.

Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 ℃.

Jichao Huang, Yiqun Cheng, Yang Lei, 2022, Food research international.

Effect of normal and modified atmosphere packaging on shelf life of roast chicken meat

Yuchen Guo, Jichao Huang, Ming Huang, 2018, Journal of Food Safety.

Influence of oxidation on the susceptibility of purified desmin to degradation by μ-calpain, caspase-3 and -6.

F. Huang, Jichao Huang, Qianqian Chen, 2014, Food chemistry.

Occurrence of Heterocyclic Amines in Commercial Fast-Food Meat Products Available on the Chinese Market and Assessment of Human Exposure to these Compounds.

Jichao Huang, M. Ijaz, I. Khan, 2019, Journal of food science.

Challenges and solutions of optical-based nondestructive quality inspection for robotic fruit and vegetable grading systems: A technical review

Baohua Zhang, Guangzhao Tian, Yingjun Xiong, 2018, Trends in Food Science & Technology.

Generation of bioactive peptides from duck meat during post-mortem aging.

Jichao Huang, Xing Chen, Dongmei Liu, 2017, Food Chemistry.

The generation and application of antioxidant peptides derived from meat protein: a review

Jichao Huang, Jing Yang, Zongshuai Zhu, 2023, Food Science of Animal Products.

Stability of antioxidant peptides from duck meat after post‐mortem ageing

Jichao Huang, Xinghu Zhou, Xing Chen, 2017 .

From hyperspectral imaging to multispectral imaging: Portability and stability of HIS-MIS algorithms for common defect detection

Guangzhao Tian, Baoxing Gu, Jun Zhou, 2018 .

Accurate prediction of soluble solid content of apples from multiple geographical regions by combining deep learning with spectral fingerprint features

Jun Zhou, Baohua Zhang, Yingjun Xiong, 2019, Postharvest Biology and Technology.

Determination of soluble solid content in multi-origin 'Fuji' apples by using FT-NIR spectroscopy and an origin discriminant strategy

Jun Zhou, Xiaona Li, Baohua Zhang, 2018, Comput. Electron. Agric..

Content of free and protein‐binding Nε‐carboxymethyllysine and Nε‐carboxyethyllysine in different parts of braised chicken

Jichao Huang, I. Khan, Yiqun Cheng, 2020, Food science & nutrition.

Changes in glycated myofibrillar proteins conformation on the formation of Nε-carboxymethyllysine under gradient thermal conditions.

Jichao Huang, Zongshuai Zhu, Ming Huang, 2023, Food chemistry.

Network Pharmacology and Molecular Docking Combined to investigate the mechanism of duck‐derived active peptides in preventing hypertension

Jichao Huang, Yaqi Cao, Mingzhu Sun, 2022, International Journal of Food Science & Technology.