论文著作:
[1] Shirong Huang*, Bin Liu, Du Ge, Jiehui Dai. Effect of combined treatment with supercritical CO2 and rosemary on microbiological and physicochemical properties of ground pork stored at 4°C. Meat Science, 2017, 125:114-120.
[2] Shirong Huang*, Xiaojie Chen, Rui Yan, Meng Huang, Dongfang Chen. Isolation, identifification and antibacterial mechanism of the main antibacterial component from pickled and dried mustard (Brassica juncea Coss. var. foliosa Bailey). Molecules, 2022, 27, 2418-2433.
[3] Shirong Huang*, Meng Huang, Bo Feng. Antioxidant activity of extracts produced from pickled and dried mustard (Brassica juncea Coss. var. foliosa Bailey). International Journal of Food Properties, 2012, 15(2):374-384.
[4] Chang Li, Zhongfeng Tang, Meng Huang, Nengguo Tao, Bo Feng, Shirong Huang*. Antioxidant efficacy of extracts produced from pickled and dried mustard in rapeseed and peanut oils. Journal of Food Science, 2012, 77(4):C394-C400.
[5] Shirong Huang*, Huan Liu, Sinian Yan, Dongfang Chen, and Xin Mei. Changes in phenolic composition and bioactivity of raw and pickled cowpea (Vigna unguiculata L. Walp.) green pod after in vitro simulated gastrointestinal digestion. Food Science and Technology Research, 2021, 27 (5), 769-778.
[6] Shirong Huang, Guozhong Wu*, Shimou Chen. Preparation of microporous poly(vinylidene fluoride) membranes via phase inversion in supercritical CO2. Journal of Membrane Science, 2007, 293(1-2):100-110.
[7] Shirong Huang, Guozhong Wu*, Shimou Chen. Preparation of open cellular PMMA microspheres by supercritical carbon dioxide foaming. The Journal of Supercritical Fluids, 2007, 40(2):323-329.
[8] 黄师荣*,万慧,颜思念,陈东方. 对羟基苯甲酸及其烷基酯在水包油乳液中抗氧化效率的假相模型解释. 食品科学. 2019,41(17):60-67.
[9] 闰瑞,唐敏,陈东方,黄师荣*,梅新.白萝卜粉作为亚硝酸盐来源制备猪肉发酵干香肠.食品科学. 2023, 44(8):101-108.
[10] 李进,武雪菲,米晓培,黄师荣*,万慧. 原儿茶酸烷基酯在水包油乳液中的抗氧化行为. 精细化工. 2019, 36(6):1173-1179,1216.
[11] 王超,李嫦,黄师荣*. 红湘莲莲皮粉果胶多糖的提取工艺研究. 现代食品科技. 2013, 29(1):146-149.
[12] 黄师荣*,李豪杰,戴杰辉,王超,唐裕芳. 九头芥梅干菜提取物抗菌活性及其在猪肉保鲜中的应用. 现代食品科技. 2014, 30(10): 58-62,101.
[13] 王超,汪江英,时磊,黄师荣*. 红湘莲莲皮粉提取物的抗氧化性能. 食品工业科技. 2013, 34(17):142-145, 359.
[14] 王超,汪江英,时磊,黄师荣*. 九头芥梅干菜提取物的抗氧化性能研究. 食品与机械. 2013, 29(3):116-119.
[15] 刘丹文,黄师荣*,戈杜,刘斌. 不同烹饪加工豇豆在冷藏过程中亚硝酸盐含量及抗氧化性能的变化. 食品与机械. 2016, 32(9):109-112.