2014年发表论文
2014年12月31日   作者:管理员   阅读次数:2743

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1

Cleavage of the calpain inhibitor, calpastatin, during postmortem ageing of beef skeletal muscle

Huang,Feng Huang,Ming; Zhang, Hong;Zhou,Guanghong

Food chemistry, 2014 ,148 : 1-6 

SCI

2

A gene expression estimator of intramuscular fat percentage for use in both cattle and sheep

Guo Bing , Zhou,Guanghong  et al.

Journal of Animal Science and Biotechnology, 2014, 5:35-46.

SCI

3

The degradation of oxytetracycline during thermal treatments of chicken and pig meat and the toxic effects of degradation products of oxytetracycline on rats

VanHue Nguyen , VanToan Nguyen , ChunBao Li ,GuangHong Zhou

J Food Sci Technol DOI 10.1007/s13197-014-1306-x

SCI

4

Enhanced texture, yield and safety of a ready-to-eat salted duck meat product using a high pressure-heat process

Khan,Muhammad Ammar; Ali, Sher; Zhou, Guanghong

Innovative food science & emerging technologies , 2014 , 21 : 50-57 

SCI

5

The Effect of Various Postproduction Heat Treatment on Lipid Composition and Oxidation in Chinese Nanjing Salted Duck

Dai, Yan; Liu, Deng-Yong; Xu, XingLian; Zhou,GuangHong

 Journal of food processing and preservation, 2014 ,38( 3)  : 837-844   

SCI

6

 effects of dietary mutton on immune response in rats

Chen, Jia; Gao, Feng; Zhou,GuangHong

 Current topics in nutraceutical research  2014, 12  (3  ): 115-121 

SCI

7

Development of interspecific competition models for the growth of Listeria monocytogenes and Lactobacillus on vacuum-packaged chilled pork by quantitative real-time PCR

Keping Ye , HuhuWang, Yun Jiang , Xinglian Xu , Jinxuan Cao , Guanghong Zhou

Food research international, 2014,64:626-633

SCI

8

Effect of multiple freeze-thaw cycles on the quality of chicken breast meat

Ali et al.

Food Chemistry, 2015,173:808-814

SCI

9

Stability of an antioxidant peptide extracted from Jinhua ham

Zhu, C. Z., Zhang, W. G., Kang, Z. L., Zhou, G. H., and Xu, X. L.

Meat Science, 2014, 96(2):783-789.

SCI

10

High resolution melting analysis: a promising molecular method for meat traceability

Sasa Yang, Chunbao Li, Qiayu Wu, Changqing Zhu, Xinglian Xu and Guanghong Zhou

European Food Research and Technology,2014,239(3):473-480

SCI

11

Impact of High Hydrostatic Pressure Treatment on Microbial Communities in Chinese Water-Boiled Salted Duck

Yulin FengKeping YeHuhu WangGuanghong Zhou

Journal of Food Protection, 2014, 77(7): 1142-1147.

SCI

12

2种耐压菌对盐水鸭货架期的影响

冯郁蔺,孙仪,赵颖,徐幸莲,刘登勇,周光宏

南京农业大学学报, 2014,37(02):127-132.

核心

13

盐水鸭中耐压菌的分离鉴定及特性研究

冯郁蔺,王虎虎,叶可萍,周光宏

食品工业科技,2014,18:167-170179.

核心

14

The Distribution of Water in Pork Meat During Wet-curing as Studied by Low-field NMR

Li-yuan Guo, Jun-hua Shao, Deng-yong Liu, Xing-lian Xu, Guang-hong Zhou

Food Science and Technology Research,2014, 20(2): 393-399.

SCI

15

猪肉腌制过程中的传质动力学研究

郭丽媛,刘登勇,徐幸莲,周光宏

食品科学(网络出版)

核心

16

KClMgCl_2部分替代NaCl对猪肉肌原纤维蛋白乳化凝胶特性的影响

魏朝贵,吴菊清,邵俊花,徐幸莲,周光宏

食品科学, 2014, 35(5): 89-95.

核心

17

钠替代及预乳化油对低钠低脂乳化肠品质的影响

魏朝贵,吴菊清,邵俊花,徐幸莲, 周光宏

食品工业科技,2014,12:140-143156.

核心

18

金华火腿风味物质吹扫捕集影响因素分析及关键参数确定

鑫,刘登勇,徐幸莲,周光宏

食品科学,2014,14:130-135.

核心

19

SPME-GC-MS法分析金华火腿风味物质的条件优化

李鑫,刘登勇,李亮,徐幸莲,周光宏

食品科学, 2014, 35(4): 122-126

核心

20

盐水鸭工业化加工过程中主要滋味物质的测定及呈味作用评价

陶正清,刘登,周光宏,徐幸莲

核农学报,2014,28(04):632-639.

核心

21

盐水鸭呈味肽的分离纯化及结构鉴定

陶正清,刘登勇,戴琛,周光宏

南京农业大学报,2014,05:135-142.

核心

22

High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages

Huijuan Yang, Minyi Han, Yun Bai, Yanqing Han, Xinglian Xu, Guanghong Zhou.

Meat Science,2015, 102: 69–78

SCI

23

低场核磁共振技术研究超高压处理对乳化肠质构和水分分布的影响

杨慧娟,王林,邹玉峰, 徐幸莲,周光宏

食品工业科技, 2014, 354):96-100.

核心

24

低场核磁共振技术研究超高压处理对乳化肠特性的影响

杨慧娟,韩敏义,邹玉峰,徐幸莲,周光宏.

食品科学,2014, 357):53-57

核心

25

Prevalence, genetic diversity and antimicrobial resistance of Listeria monocytogenes isolated from ready-to-eat meat products in Nanjing, China

Wang G Y, Qian W J, Zhang X X, Guanghong Zhou

Food Control,2015,50:202-208

SCI

26

西式蒸煮火腿切片货架期褪色与游离氨基酸和生物胺的关系

孙卫青,周光宏,徐幸莲, 周光宏

中国农业科学, 2014,47(06):1180-1189.

核心

27

NaCl对猪肉肌原纤维蛋白乳化体系加工特性的影响

吴菊清,魏朝贵,韩敏义,徐幸莲,周光宏

南农学报,201437( 6) : 8388

核心

28

离子强度对猪肉肌原纤维蛋白乳化特性和理化特性的影响

吴菊清,邵俊花,魏朝贵,徐幸莲,周光宏

食品科学(网络出版)

核心

29

2012—2013畜产品贮藏与加工学科的现状与发展研究报告

周光宏,徐幸莲,孙京新

中国食品学报,2014,14(02):1-5.

核心

30

超高压处理保持猪背最长肌冷藏期间肉色稳定性

王玮,葛毅强,王永涛,李春保,徐幸莲,周光宏

农业工程学报,2014,30(10):248-253.

核心

31

超高压对高铁肌红蛋白还原酶活性及二级结构的影响

王玮,葛毅强,陈颖,徐幸莲,周光宏

中国食品学报(已录用)

核心

32

食品中马源性成分的实时荧光PCR检测研究

王玮,吕青骎,朱卢玺,李春保,陈颖,葛毅强,周光宏

食品与生物技术学报(已录用)

核心

33

Rapid visual detection of eight meat species using optical thin-film biosensor chips

王玮,朱业培,陈颖,徐幸莲,周光宏

Journal of AOAC INTERNATIONAL

SCI

34

A novel function of lamb and pork: Different effects of lamb and pork consumption on thyroid hormone levels and energy metabolism of Sprague-Dawley rats

Feng, Xianchao; Chen, Lin;

Li, Chunbao; Xu,Xinglian; Zhou,Guanghong

FOOD RESEARCH INTERNATIONAL, 2014 , 58  : 124-131 

SCI

35

Effect of pH on heat-induced gelation of duck blood plasma protein.

Wang, P., Xu, X., Huang, M., Huang, M., & Zhou, G.

Food Hydrocolloids, 2014,35:324-331.

SCI

36

Rheological and Nuclear Magnetic Resonance Study on Heat-Induced Gel Properties of Spent-Hen Myofibrillar Protein Affected by Porcine Plasma Protein

Wang, P; Han, MY; Xu, XL; Zhou, GH; Huang, MM

JOURNAL OF TEXTURE STUDIES2014,453:195-205

SCI

37

鸡肝乳糜流变及低场核磁性质研究

王鹏,王华伟,邵俊杰,孙健,赵颖颖,夏天兰,徐幸莲,周光宏

食品科学,2013,34(23):11-14.

核心

38

The changes and relationship of structure and functional properties of rabbit myosin during heat-induced gelation

韩敏义, 徐幸莲等

CyTA - Journal of Food2015, 13(1): 63-68.

SCI

39

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

韩敏义, 徐幸莲等

Food Research International, 2014, 62(0): 1175-1182

SCI

40

Microbial transglutaminase catalyzed the cross-linking of myofibrillar/soy protein isolate mixtures

韩敏义, 徐幸莲等

Journal of Food Processing and Preservation(网络预出版)

SCI

41

低场NMR研究NaCl对肌原纤维蛋白凝胶水分分布和移动性影响

韩敏义, 徐幸莲等

食品科学(网络预发表)

核心

42

拉曼光谱研究NaCl浓度对猪肉肌原纤维蛋白凝胶硬度的影响

韩敏义, 徐幸莲等

核农学报, 2014, 28(12): 2192-2199.

核心

43

Proteolysis and cathepsin activities in the processing of dry-cured duck

D. Y. Wang , M. H. Zhang , H. Bian , H. Dong, W. M. Xu , X. L. Xu

Poultry Science ,2014, 93(3): 687-694.

SCI

44

Changes of phospholipase A2 and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation

Daoying Wang, Muhan Zhang, Huan Bian, Weimin Xu, Xinglian Xu*, Yongzhi Zhu, Fang Liu, Zhiming Geng, Guanghong Zhou

Food Chemistry, 2014, 145: 997-1001.

SCI

45

Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy study

Zhuang-Li Kang, PengWang, Xing-Lian Xu*, Chao-Zhi Zhu, Yu-Feng Zou, Ke Li, Guang-Hong Zhou.

Meat Science, 2014,96(2):669–674.

SCI

46

Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural study

Zhuang-Li Kang, Yu-Feng Zou, Xing-Lian Xu*, Chao-Zhi Zhu, Peng Wang, Guang-Hong Zhou.

Meat Science, 2014,96(1):147–152.

SCI

47

optimization of an acidified sodium chlorite solution for reducing pathogenic bacteria and maintaining sensory characteristics of poultry meat in simulation slaughter process

Huhu Wang, Keping Ye, Xinglian Xu And Guanghong Zhou.

Journal of Food Processing and Preservation, 2014, 38(1): 397-405.

SCI

48

Analysis of ERIC-PCR genomic polymorphism of Salmonella isolates from chicken slaughter-line

Huhu Wang, Ruihua Shu, Ying Zhao, Qiuqin Zhang, Xinglian Xu*, Guanghong Zhou

European Food Research and Technology, 2014, 239: 543-548.

SCI

49

Comparison of microbial transfer rates of Salmonella spp. biofilm from stainless steel to selected processed and raw meat

Huhu Wang, Xinxiao Zhang, Qiuqin Zhang, Keping Ye, Xinglian Xu*, Guanghong Zhou

Food control, 2015, 50: 574-580. 

SCI

50

Inhibition of biofilm formation of Pseudomonas aeruginosa by an acylated homoserine lactones-containing culture extract

Zhang, QiuQin; Ye, KePing; Wang, HuHu; Xiao,HongMei; Xu,XingLian; Zhou,GuangHong

LWT-FOOD SCIENCE AND TECHNOLOGY, 2014,  57(1): 230-235  

51

加热速率对鸡胸肉匀浆物凝胶特性影响

代佳佳,韩敏义,徐幸莲,周光宏

食品科学,2014,35(05):18-22.

核心

52

RP-HPLC法分析芡种壳提取物中单体酚组成

张汆,徐幸莲,何晓伟,陈志宏

分析试验室,2014,33(03):319-324.

核心

53

Use of low-field NMR to characterize water properties in frozen chicken breasts thawed under high pressure

Weiming Li, Peng Wang, Xinglian Xu, Tong Xing, Guanghong Zhou.

European Food Research and Technology2014,2392):183-188

SCI

54

基于阻抗特性和神经网络的鸡胸肉冻融次数鉴别方法

李伟明,王鹏,陈天浩,徐幸莲,周光宏

农业工程学报, 2014,30(07):250-257.

核心

55

冷却鸡肉保水性评定指标标准化及其与肉色、嫩度和pH24h 指标相关性研究

魏心如,赵颖,韩敏义,王鹏,徐幸莲,周光宏

食品科学(网络预发表)

核心

56

热处理对鸡胸肉剪切力与蒸煮损失的影响

魏心如,韩敏义,王鹏,徐幸莲,周光宏

江苏农业学报, 2014,30(03):629-633.

核心

57

谷氨酸螯合钙替代部分食盐对兔肉肌原纤维蛋白热凝胶及乳化特性的影响

常辰曦,邹玉峰,曹锦轩,徐幸莲,周光宏

食品科学 ,2014,07:1-6.

核心

58

谷氨酸螯合钙替代部分食盐对兔肉肌原纤维蛋白物理化学特性的影响

常辰曦,史奎春,邹玉峰,徐幸莲,周光宏

南京农业大学学报,2014,37(03):159-166.

核心

59

真空包装鸡肉早餐肠货架期预测模型的建立

陈睿,徐幸莲,周光宏

食品科学,2014,35(06):209-213.

核心

60

真空包装鸡肉早餐肠中细菌总数生长预测模型的拟合优度比较

陈睿,徐幸莲,周光宏

食品科学,2014,15:113-117.

核心

61

夏季运输和休息对肉鸡应激及肌肉品质的影响

王晓明,王鹏,李伟明, 徐幸莲, 周光宏

食品科学,2014,35(03):55-60.

核心

62

Effects of physical restraint and electrical stunning on plasma corticosterone, postmortem metabolism, and quality of broiler breast muscle

J. C. Huang, M. Huang, P. Wang, L. Zhao, X. L. Xu, G. H. Zhou and, J. X. Sun.

Journal of Animal Science. 2014, 92(12): 5749-5756.

SCI

63

The effects of electrical stunning methods on broiler meat quality: Effect on stress, glycolysis, water distribution, and myofibrillar ultrastructures

J. C.   Huang ,  M.   Huang ,  J.   Yang ,  P.   Wang ,  X. L.   Xu , and  G. H.   zhou

 Poultry Science  201493 :2087–2095

SCI

64

Use of high intensity ultrasound to improve functional properties of batter suspensions prepared from PSE-like chicken breast meat

Ke Li, Zhuangli Kang, Yingying Zhao, Xinglian Xu, Guanghong Zhou

Food and Bioprocess Technology, 2014,7(12), 3466-3477

SCI

65

Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter.

Ke Li, Zhuangli Kang, Yu-Feng Zou, Xing-Lian Xu, Guang-Hong Zhou.

Journal of Food Science and Technology, DOI: 10.1007/s13197-014-1356-0.

SCI

66

A Comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Ke Li, Lin Chen, Ying-Ying Zhao, Yu-Pin Li, Na Wu, Hao Sun, Xing-Lian Xu, Guang-Hong Zhou..

CyTA-Journal of Food, DOI: 10.1080/19476337.2014.941411.

SCI

67

Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation

Ke Li, Ying-Ying Zhao, Zhuang-Li Kang, Peng Wang, Min-Yin Han, Xing-Lian Xu, Guang-Hong Zhou..

Poultry Science, Accepted

SCI

68

The effect of transportation of broilers during summer on the expression of heat shock protein 70, postmortem metabolism and meat quality.

Tong xing , Xing-Lian Xu et al.

Journal of Animal Science 2014, 2014-7831.

SCI

69

宰前运输对肉鸡应激及肌肉品质的影响

邢通,徐幸莲,周光宏,王鹏

中国家禽,2014,36(07):43-46.

核心

70

肉制品低钠盐加工技术研究进展

郑海波,徐幸莲,周光宏

食品工业科技(已接收)

核心

71

Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel

Ying-Ying Zhao, Peng Wang, Yu-Feng Zou, Ke Li, Zhuang-Li Kang, Xing-Lian Xu, Guang-Hong Zhou.

Food Research International,2014, 58: 98–104.

SCI

72

预乳化液超声处理对低脂法兰克福香肠品质的影响

赵颖颖,邹玉峰,王鹏,陈林,李可,徐幸莲

中国农业科学, 2014,47(13):2634-2642.

核心

73

宰前与宰杀因素对禽肉品质的影响研究进展

姜喃喃,王鹏,邢通,徐幸莲,周光宏

食品科学(网络预发表)

核心

74

正交实验优化西式火腿食用品质

胡冠蓝,邓绍林,刘婷,何栩晓,李春保,徐幸莲,史百鸣

食品工业科技, 2014,3510:215-219+223.

核心

75

Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation

Chunbao Li, Guanghong Zhou, Xinglian Xu, Kerstin Lundström, Anders Karlsso, René Lametsch

Food Chemistry ,2015,175:197-202

SCI

76

一种基于 LF-NMR 技术的不同含水量猪肉检测方法研究

庞之列, 何栩晓, 李春保

食品科学,2014,35(04):142-145.

核心

77

解冻猪肉品质和基于低场核磁共振技术的检测方法研究

庞之列,殷燕,李春保

食品科学网络预发表

核心

78

Effect of the Degree of Cooking Doneness on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective

Siying Wen, Guanghong Zhou, Li Li, Xinglian Xu, Xiaobo Yu, Yun Bai, Chunbao Li

Journal of Agricultural and Food ChemistryAccepted

SCI

79

Microbial changes in vacuum-packed chilled pork during storage

Fan Zhao, Guanghong Zhou, Keping Ye, Shuaiwu Wang, Xinglian Xu, Chunbao Li

Meat Science, 2015; 100:145–149

SCI

80

谷氨酰胺转胺酶和脂肪酶的使用量对中式香肠品质的影响

刘婷,胡冠蓝,何栩晓,邓绍林,李春保,徐幸莲,史百鸣

食品科学2014,35(5):43-47

核心

81

Effects of glutinous rice flouronthe physiochemical and sensory qualities of ground pork patties

Gao xueqin, wangang zhang et al.

LWT - Food Science and Technology, 2014, 58:135-141.

SCI

82

Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan

Gao xueqin, wangang zhang et al.

Journal of the Science of Food and Agriculture, Accepted.

SCI

83

Effects of different packaging systems on beef tenderness through protein modifications

Fu qingquan, wangang zhang et al.

Food and Bioprocess Technology: An International Journal, Accepted.

SCI

84

Comparison of protein degradation, protein oxidation, and µ-calpain activation between pale, soft, exudative and red, firm, non-exudative pork during postmortem aging

Yan Yin, Wan-gang Zhang, Guang-hong Zhou, and Bing Guo

Journal of Animal Science, 2014,92:3745-3752

SCI

85

八角茴香提取物在冷藏调理猪肉饼中抗氧化及抑菌效果的研究

殷燕;张万刚;周光宏

南京农业大学学报, 201437( 6) : 8996

核心

86

迷迭香提取物对冷藏调理猪肉饼品质的影响

;张万刚;周光宏

食品科学,2014,35(22):287-292

核心

87

迷迭香提取物对真空包装熟猪肉饼抗氧化和抑菌效果的影响

殷燕;张万刚;周光宏;徐幸莲

食品科学(网络预发表)

核心

88

迷迭香的生理功能及其在食品中的应用

殷燕;张万刚;周光宏;徐幸莲

食品工业科技,2014,35(22):364-370

核心

89

 Activity and expression of nitric oxide synthase in pork skeletal muscles

LiuR., wangang zhang et al.

Meat Science ,2015, 99: 25–31

SCI

90

Effect of nitric oxide on μ-Calpain activation, protein proteolysis,and protein oxidation of pork during post-mortem aging

Li,Y.P.,Liu,R.,Zhang,W.G.,Fu,Q.Q.,Liu,N.,Zhou,G.H.

Jounal of   Agricultural and Food Chemistry, 2014, 62(25): 5972-5977.

SCI

91

梅山猪与三元杂交猪肉品质的比较

王娟,张万刚,刘念,周光宏

食品科学(已录用)

核心

92

梅山猪与三元杂交猪μ-钙蛋白酶及蛋白降解的比较

王娟,闫祥林,周光宏,徐幸莲,张万刚

食品科学(已录用)

核心

93

宣威火腿中粗肽的提取与抗氧化活性鉴定

邢路娟,胡亚亚,张万刚,周光宏

南京农业大学学报(已录用)

核心

94

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

Qianqian Chen, Jichao Huang, Feng Huang, Ming Huang,Guanghong Zhou.

Food Chemistry, 2014, (150): 220-226.

SCI

95

辐照和反复冻融对牛肉蛋白质氧化及食用品质的影响

陈茜茜,黄明,邹玉峰,徐幸莲,周光宏

食品科学,2014,19:1-5.

核心

96

牛肉自然成熟过程中氧化对钙激活酶活性及降解的影响

陈茜茜,黄明,周光宏,徐幸莲

食品科学, 2014,35(07):23-27..

核心

97

Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage

Li Feng, Yan Qiao, Yufeng Zou, Ming Huang

Meat Science, 2014, 98(1): 34-40.

SCI

98

脂肪酶(Palatase)对中式香肠脂肪降解、氧化和风味的影响

封莉,邓绍林,黄明,徐幸莲,周光宏

食品科学(网络预发表)

核心

99

Multiplex real-time PCR for the identification and quantification of DNA from duck, pig and chicken in Chinese blood curds

Cheng, X., W. He, F. Huang, M. Huang, and G. Zhou.

Food Research International2014. 60: 30-37

SCI

100

转基因大豆89788实时荧光PCR检测方法的建立

刘欣,祝长青,黄明,周光宏

食品科学(网络预发表)

核心

101

美拉德反应产物(MRPs)对腊肠氧化稳定性的影响

钱钊,周兴虎, 黄明

食品工业科技,2013,34(21):69-71+77.

核心

102

影响辣椒红色素稳定性的因素研究

陈菁,黄明

食品工业科技,2014,35(04):287-290

核心

103

鸭肉蛋白源抗氧化肽的酶法制备工艺

王璐莎,黄明,周光宏

食品科学(网络预发表)

核心

104

Effects of xylanase supplementation on growth performance, nutrient digestibility and non-starch polysaccharide degradation in different sections of the gastrointestinal tract of broilers fed wheat-based diets.

L. Zhang, J. Xu, L. Lei, Y. Jiang, F. Gao, and G. H. Zhou

Asian-Australasian Journal of Animal Sciences, 2014, 27(6): 855-861

SCI

105

Establishment of Colloidal Gold Immunochromatography Strip for Detection of Florfenicol Residues.

Airong Zhu, Rulin Huo, Wei Zhou, Lin Zhang, Feng Gao and Guanghong Zhou

Current Pharmaceutical Analysis, 2014, 10(4): 263-270

SCI

106

Effects of dietary supplementation with the combination of zeolite and attapulgite on growth performance, nutrient digestibility, secretion of digestive enzymes and intestinal health in broiler chickens.

P. Zhou, Y. Q. Tan, L. Zhang, Y. M. Zhou, F. Gao, and G. H. Zhou

Asian-Australasian Journal of Animal Sciences, 2014, 27(9): 1311-1318

SCI

107

Effects of dietary mutton on immune response in rats.

Jia Chen, Feng Gao, GuangHong Zhou

Current Topics in Nutraceutical Research2014, 12(3):115-122

SCI

108

L-Glutamate Supplementation Improves Small Intestinal Architecture and Enhances the Expressions of Jejunal Mucosa Amino Acid Receptors and Transporters in Weaning Piglets.

Meng Lin, Bolin Zhang, Changning Yu, Jiaolong Li, Lin Zhang, Hui Sun, Feng Gao, Guanghong Zhou

PLoS ONE20149(11): e111950

SCI

109

Effects of dietary supplementation with creatine monohydrate during the finishing period on growth performance, carcass traits, meat quality and muscle glycolytic potential of broilers subjected to transport stress.

L. Zhang, J. L. Li, T. Gao, M. Lin, X. F. Wang, X. D. Zhu, F. Gao and G. H. Zhou

Animal, 2014, 8 (12): 1955–1962

SCI

110

Effects of alpha-lipoic acid supplementation in different stages on growth performance, antioxidant capacity and meat quality in broiler chickens

Z.Y. Guo, J.L. Li, L. Zhang, Y. Jiang, F. Gao, G.H. Zhou

British Poultry Science, 2014, 55(5): 635–643.

SCI

111

非金属矿物对柠檬酸残液中酸类吸附工艺

谈亦奇,郭志有,李蛟龙,张林,孙福新,周岩民,高峰

环境工程学报, 2014, 8(7): 2853-2858

核心

112

胶体金免疫层析法快速定量检测猪肝中喹乙醇

霍如林,朱爱荣,张林,高峰,周光宏

食品工业科技, 2014, 35(9): 299-302

核心

113

海滨锦葵块根粉和酶制剂对断奶仔猪生长和免疫的影响

李蛟龙,徐昊翔,尹茂文,高峰,周光宏

中国兽医学报, 2014, 34(2): 331-334

核心

114

Effects of pepper (Zanthoxylum bungeanum Maxim.) leaf extract on the antioxidant enzyme activities of salted silver carp (Hypophthalmichthys molitrix) during processing

Junke Li, Zengqi Peng, et al.

Journal of functional foods. DOI:10.1016/j.jff.2014.07.018

SCI

115

The solubility and conformational characteristics of porcine myosin as affected by the presence of L-lysine and L-histidine.

Xiuyun Guo, Zengqi Peng, et al.

Food chem.,2014, 170:212-217

SCI

116

Influence of selenium and methionine intake of the female chicken on lipid oxidation in the thigh muscles of progeny

Yawei Zhang, Zengqi Peng, et al.

European Food Research and Technology DOI: 10.1007/s00217-014-2309-6

SCI

117

A preliminary study: saltiness and sodium content of aqueous extracts from plants and marine animal shells

Yawei Zhang, Zengqi Peng, et al.

European food research and technology, 2014, 238: 565-571

SCI

118

低钠盐对干腌肉制品加工过程中理化特性的影响

张露;张雅玮;惠腾, 彭增起等

食品科学,2014,35(17):77-82

核心

119

蔬菜提取物对猪肉脯品质的影响

李君珂;吴定晶;刘森轩,彭增起等

食品科学(网络发表)

核心

120

基于绿色制造技术的烤鸭品质特性与安全性研究

石金明;王园;彭增起等

食品科学(网络发表)

核心

121

正交试验优化无甲醛无3,4-苯并芘烟熏香肠工艺

汪敏;彭增起;崔昱清, 彭增起等

肉类研究,2014,282:5-11

核心

122

Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing.

HaizhouWuHongZhuangYingyangZhangJingTangXiangYu,Men LongJiamei wang, Jianhao Zhang

FoodChemistry,2015/172/01/391–399.

SCI

123

Effects of NaCl Concentration and Potassium Chloride Substitutions on the Thermal Properties and Lipid Oxidation of Dry-Cured Pork .

Yingyang ZhangXianchao FengHaizhouWuJingTang, Jianhao Zhang

Journal of Food Science ,2014 /79/9/1695–1703.

SCI

124

Effects of plant polyphenols and a-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon.

YongliWang,Feng Li, Hong Zhuang,XiaoChen,Lianghao Li, Weiwei Qiao, Jianhao Zhang

LWT-Food Science and Techn ology,2015/60/199-206.

SCI

125

Photocatalytic disinfection of spoilage bacteria Pseudomonas fluorescens and Macrococcus caseolyticus by nano-TiO2.

JiameiWang,HongZhuang,, ArthurHinton,BrianBowker, Jianhao Zhang

LWT-Food Science and Techn ology,2014/59/2/1009-1017.

SCI

126

Effects of nanoclay type on the physical and antimicrobial properties of PVOH-based nanocomposite films.

GuichaoLiu,YeSong,JiameiWang,HongZhuang,LeiMa, CanLi,YaoLiu,JianhaoZhang

LWT-Food Science and Techn ology,2014/57/2/562-568.

SCI

127

Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride

HaizhouWu,YingyangZhang,MenLong,JingTang,Xiang Yu, Jianhao Zhang

Meat Science,2014/96 /3/1325 –1331.

SCI

128

Performance and Mechanism of Standard Nano-TiO2 (P-25) in Photocatalytic Disinfection of Foodborne Microorganis ms-Salmonella typhimurium and Listeria monocytogenes.

Long,M.,Wang,J.M,Zhuang, H., Zhang, Y., Wu, H., & Zhang,J.H

Food Control ,2014 (39):68-74.

SCI

129

腌制剂不同影响中式发酵香肠挥发性成分的组成

陈肖,余翔,王永丽,唐静,章建浩.

食品科学, 2014,35(20):153- 157.

核心

130

Alcalase协同强化高温风干成熟工艺对狼山鸡蛋白质水解的影响

赵见营,唐静,吴海舟,张迎阳,章建浩

食品科学, 2014, 35(02):30-35.

核心

131

KCl部分替代NaCl腌制对风干鲈鱼中生物胺的抑制作用

魏延玲,孟勇,田甜,赵见营,章建浩,张迎阳.

食品科学, 2014, 35(03):90-95.

核心

132

KCl部分替代NaCl腌制对干腌肉制品蛋白质水解和感官品质的影响

吴海舟,张迎阳,黎良浩,唐静,赵见营,阮贵萍,章建浩

食品科学, 2014,35(01):39-43.

核心

133

响应曲面优化红曲米发酵香肠强化高温风干成熟工艺研究

陈肖,王永丽,黄明明,唐静,章建浩

食品工业科技,2014,35 (11):262-

267.

核心

134

生鲜猪肉气调包装保鲜调理工艺优化

唐静,张迎阳,吴海舟,黎良浩,章建浩

肉类研究,2014,28(06):13-17.

核心

135

硼砂协同纳米SiO2TiO2交联改性PVA基膜材料及其透湿和抑菌性分析

刘瑶,章建浩,龙门,李璨,刘桂超,梅玉.

食品科学, 2014,35(14):17-23.

核心

136

纳米蒙脱土含量对聚乙烯醇基纳米复合膜包装性能的影响

刘桂超,龙门,宋野,刘瑶,李璨,章建浩

食品科学,2014, 35(14):216-222.

核心

137

纳米 α-Fe2O3 改性聚乙烯醇基蜂蜡复合涂膜材料工艺优化

李璨,王佳媚,龙门,刘瑶,刘桂超,顾凤兰,章建浩

农业工程学报,2014,30 (03):243-

250.

核心

138

降低肉制品中氯化钠含量研究进展

吴海舟,张迎阳,唐静,余翔,黎良浩,王建,章建浩

肉类研究, 2014, 28(06):22-26.

核心

139

顶空吹扫捕集-气相色谱-质谱法分离鉴定强化高温火腿中的挥发性风味物质

唐静,张迎阳,吴海舟,陈肖,章建浩

食品科学, 2014,35(08):115-120.

核心

140

传统腌腊肉制品挥发性风味物质的研究进展

唐静,张迎阳,吴海舟,章建浩

食品科学, 2014, 35(15):283-288.

核心