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1

Changes of arginyl and leucyl aminopeptidase activities in biceps femoris along Jinhua ham processing

G.M.Zhao, G.H.Zhou*, et al

Meat Science, 74: 450-458

SCI

2

Effects of low voltage electrical stimulation and pre-rigor rapid chilling on meat quality characteristics of Chinese Yellow bulls

C. B. Li, G. H. Zhou*, et al.

Meat Science, 72: 9-17

SCI

3

Changes in Volatile Compounds of Traditional Chinese Nanjing Water-boiled Salted Duck during Processing

Y. Liu, G. H Zhou*, et al

Journal of food science, 71: 371-378

SCI

4

Changes of bacterial diversity and main flora in chilled pork during storage using PCR-DGGE

M.Y.Li, G.H.Zhou* et al

Food Microbiology, 23: 607-611

SCI

5

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, 19(12): 1799-1808

SCI

6

Changes in the Volatile Flavour Components of Jinhua Ham during the Traditional Ageing Process

J.H Zhang, G H. Zhou*, et al

International journal of food science and technology. 2006

SCI