国家肉品质量安全控制工程技术研究中心的中心论文
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发布时间：2022-04-22 08:20
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时间：2022-06-18 12:24
Biochemical changes ring processing of traditional Jinhua ham . G H Zhou, G M Zhao . Meat Science,2007,77,1：114-120
Proctivity and carcass characteristics of Chinese Yellow Cattle and its crossbred Chinese Yellow Cattle . G. H. Zhou, L. Liu, X. L. Xiu, H. M. Jian, L. Z. Wang, B. Z. Sun and B. S. Tong . Meat Science,2001,Vol,58: 359-362
Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE . Ping Hu, X L Xu, et al . Food Control,2009,20, 99-104
Determination of intramuscular phospholipid classes and molecular species in Gaoyou ck . Daoying Wang, X L Xu, et al . Food Chemistry,2009,112, 150-155
Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle ring postmortem aging for Chinese Yellow bulls . C B Li, G H Zhou, et al. . International Journal of Food Science and Technology,2008,43, 838-845
Changes of intramuscular phospholipids and free fatty acids ring the processing of Nanjing dry-cured ck . Weiming Xu, G H Zhou . Food Chemistry,2008,110, 279-284
Dynamical changes of beef intramuscular connective tissue and muscle fiber ring heating and their effects on beef tenderness . C B Li, G H Zhou, et al. . Food and Bioprocess Technology,2008,DOI 10.1007/s117-3
Irradiated Chinese Rugao ham: changes in volatile N-nitrosamine, biogenic amine and resial nitrite ring ripening and post-ripening . Fashan Wei, X L Xu . Meat Science,2008,Accepted
Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR–DGGE . Ping Hu, X L Xu, et al. . Meat Science,2008,80, 462-469
Electron microscopy of contractile bands in low voltage electrical stimulation beef . X Luo, G H Zhou, et al. . Meat Science,2008,80, 948-951
Proteolysis in biceps femoris ring Jinhua ham processing . G M Zhao, G H Zhou, et al. . Meat Science,2008,79, 39-45
Rheological Properties of Myosin-Gelatin Mixtures . Y L Yang, G H Zhou . Journal of Food Science,2007,72（5）C270-C275
Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for Chinese Native Yellow steers . C B Li, G H Zhou, et al. . Animal,2007,1(5): 780-786
Biochemical changes ring processing of traditional Jinhua ham . G M Zhao, G H Zhou, et al. . Meat Science,2007,77, 114-120
Changes in taste compounds of ck ring processing . Y Liu, G H Zhou, et al. . Food Chemistry,2007,102: 22-26
Comparative study of volatile compounds in traditional Chinese Nanjing marinated ck by different extraction techniques . Y Liu, G H Zhou, et al. . Int. J. Food Sci. & Techn.,2007,42, 543-550
Mathematical optimization for energy consumption ring freeze-drying of cooked beef slice . R M Luo, G H Zhou, et al. . Journal of Food Process Engineering,2007,583 - 601
Effect of low dose gamma irradiation on beef quality and fatty acid composition of beef intramuscular lipid . Chen Y.J, G. H. Zhou , X. D. Zhu, X. L. Xu, X. Y. Tang, and F. Gao . Meat Science,2007,75,in press
Changes of arginyl and leucyl aminopeptidase activities in biceps femoris along Jinhua ham processing . G.M.Zhao, Y.L.Wang, W.Tian, G.H.Zhou, X.L.Xu and Y.X.Liu . Meat Science,2006,Vol,74:450-458
Effects of low voltage electrical stimulation and pre-rigor rapid chilling on meat quality characteristics of Chinese Yellow bulls . C.B. Li, Y.J. Chen, X.L. Xu, M. Huang, T.J. Hu and G.H. Zhou . Meat Science,2006,Vol,72:9-17
Changes of bacterial diversity and main flora in chilled pork ring storage using PCR-DGGE . M.YLi, G.H.Zhou et al . Food Microbiology,2006,Vol,23:607-611
Changes in taste compounds of ck ring processing . Yuan Liu, Xing-lian Xu, Guang-hong Zhou . Food Chemistry,2006,In press,
The mineral composition and microscopic changes in thoracic buttons of Chinese Yellow steer with age . C.B. Li, G.H. Zhou, X.L. Xu, M. Huang and M.Y. Li . Meat Science,2005,Vol,69:101-106
Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris ring processing of Jinhua ham . G.M.Zhao, G.H.Zhou, W.Tian, X.L.Xu, Y.L.Wang and X.Luo . Meat Science,2005,Vol,71:612-619
Changes in flavor compounds of dry-cured Chinese Jinhua ham ring processing . Yanjun Huan, Guanghong Zhou, Gaiming Zhao, Xinglian Xu and Zengqi P . Meat Science,2005,Vol 71:291-299
Time-related changes in cathepsin B and L activities ring processing of Jinhua ham as a function of pH, salt and temperature . G.M.Zhao, G.H.Zhou, Y.L.Wang, X.L.Xu, Y.J.Huan and J.Q.Wu . Meat Science,2005,Vol,70:381-388
Comparisons of meat quality characteristics and intramuscular connective tissue between beef longissimus dorsi and semitendinosus muscles . C B Li, G H Zhou, et al. . Journal of Muscle Foods,2007,18(2): 143-161
Prediction of yield of retail cuts for native and crossbred Chinese Yellow cattle . Y J Chen, G H Zhou . Animal Science Journal,2007,78, 440–444
Effects of marbling on meat quality characteristics and intramuscular connective tissue of beef longissimus muscle . C B Li, G H Zhou, et al. . Asian Australasian Journal of Animal Science,2006,19(12): 1799-1808
Effects of low voltage electrical stimulation and chilling methods on quality traits of pork M. longissimus lumborum . Wenhong Zhang, Zengqi Peng, et al. . Journal of Muscle Foods,2007,18 (1),109-119
Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture analyzer . Chunbao Li. P L Shi. X L Xu, et al. . Journal of Food Engineering,2009,In Press, Accepted Manuscript, Available online 4
Study on kinetics of mass transfer in water-boiled salted ck ring wet-curing . Lei Du. G H Zhou, et al. . Journal of Food Engineering,2009,In Press, Accepted Manuscript, Available online 4
Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins ring post mortem aging . Ming Huang. F Huang, X L Xu, et al. . Food Chemistry,2009,Volume 115, Issue 1, 1 July 2009, Pages 181-186
Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and resial nitrite ring ripening and post-ripening . Fashan Wei. X L Xu. G H Zhou, et al. . Meat Science,2009,olume 81, Issue 3, March 2009, Pages 451-455
Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle ring Ultrasonic Processing . Hai-Jun Chang.G H Zhou, et al. . Food Bioprocess Technology,2009,Received: 13 June 2009 / Accepted: 9 September 200
Effect of heat-inced changes of connective tissue And collagen on meat texture properties of beef Semitendinosus muscle . Hai-Jun Chang. X L Xu. C B Li, et al. . International Journal of Food Properties,2009,Date-Submitted:18-Jul-2009
A comparison of heat-inced changes of intramuscular connective tissue and collagen of beef Semitendinosus muscle ring water-bath and microwave heating . H.J.CHANG, X.L.XU, C.BLI, M.HUANG, D.YLIU, and G.H.ZHOU . Journal of Food Process Engineering,2009,Manuscript ID:JFPE-2009-May-0145.R1
