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1.      

Dietary soy and meat proteins induce distinct physiological and gene expression changes in rats

Shangxin Song, Guido J. Hooiveld, Mengjie Li, Fan Zhao, Wei Zhang, Michael Muller, Xinglian Xu, Chunbao Li^*, Guanghong Zhou^*

Scientific Reports, 2016, 6: 20036

SCI

2.      

Distinct physiological, plasma amino acid and liver transcriptome responses to purified dietary beef, chicken, fish, and pork proteins in young rats

Shangxin Song, Guido J. Hooiveld, Mengjie Li, Fan Zhao, Wei Zhang, Michael Muller, Xinglian Xu, Chunbao Li^*, Guanghong Zhou^*

Molecular Nutrition and Food Research, 2016, 60(5): 1199-1205

SCI

3.      

Comparative proteomics provides insights into metabolic responses in rat liver to isolated soy and meat proteins

Shangxin Song, Guido J. Hooiveld, Wei Zhang, Mengjie Li, Fan Zhao, Jing Zhu, Xinglian Xu, Michael Muller, Chunbao Li^*, Guanghong Zhou^*

Journal of Proteome Research, 2016, 15(4): 1135-1142

SCI

4.      

Changes in apoptotic factors and caspase activation pathways during the postmortem aging of beef muscle

Feng Huang, Ming Huang, Hong Zhang, Chunjiang Zhang, Dequan Zhang, Guanghong Zhou^*

Food Chemistry,2016,190:110-114

SCI

5.      

Comparative proteomic analysis of longissimus dorsi muscle in immuno- and surgically castrated male pigs

Xuebin Shi, Chunbao Li, Miaodan Cao, Xinglian Xu, Guanghong Zhou^*, Youling Larry Xiong

Food Chemistry,2016,199:885-892

SCI

6.      

Effect of protein structure on water and fat distribution during meat gelling

Huijuan Yang, Wangang Zhang, Teng Li, Haibo Zheng, Muhammad Ammar Khan, Xinglian Xu, Jingxin Sun, Guanghong Zhou^*

Food Chemistry, 2016, 204: 239-245

SCI

7.      

Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels

Xinbo Zhuang, Xiping Jiang, Minyi Han, Zhuangli Kang, Liang Zhao, Xinglian Xu, Guanghong Zhou^*

Food Hydrocolloids,2016,57:253-261

SCI

8.      

The potential influence of two Enterococcus faecium on the growth of Listeria monocytogenes

Yan Huang, Keping Ye, Kequan Yu, Kai Wang, Guanghong Zhou^*

Food Control, 2016,67:18-24

SCI

9.      

Intake of meat proteins substantially increased the relative abundance of genus lactobacillus in rat feces

Yingying Zhu, Xisha Lin, He Li, Yingqiu Li, Xuebin Shi, Fan Zhao, Xinglian Xu, Chunbao Li, Guanghong Zhou^*

Plos One ,2016, 11(4): e0152678

SCI

10.   

The gut microbiota in young and middle-aged rats showed different responses to chicken protein in their diet

Yingying Zhu, He Li, Xinglian Xu, Chunbao Li, Guanghong Zhou*

BMC MICROBIOLOGY，2016，16: 281.

SCI

11.   

Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology

Huijuan Yang, Muhammad Ammar Khan, Minyi Han, Xiaobo Yu, Xiangjun Bai, Xinglian Xu, Guanghong Zhou^*

Innovative Food Science and Emerging Technologies, 2016, 33, 162-169

SCI

12.   

Identification of rosmarinic acid-adducted sites in meat proteins in a gel model under oxidative stress by triple TOF MS/MS

Changbo Tang, Wangang Zhang, Yaosong Wang, Lujuan Xing, Xinglian Xu, Guanghong Zhou^*

Journal of Agricultural and Food Chemistry,2016, 64(33), 6466-6476

SCI

13.   

Disorder of endoplasmic reticulum calcium channel components is associated with the increased apoptotic potential in pale, soft, exudative pork

Bing Guo, Wangang Zhang, Tume Ron Keith, Hudson, Nicholas J., Feng Huang, Yan Yin, Guanghong Zhou^*

Meat science,2016,115:34-40

SCI

14.   

Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure

Xinbo Zhuang, Minyi Han, Zhuangli Kang, Kai Wang, Yun Bai, Xinglian Xu, Guanghong Zhou^*

Meat Science, 2016, 113:107-115

SCI

15.   

Feasibility of boar taint classification using a portable Raman device

Xiaoye Liu, Heinar Schmidt, Daniel Mörlein

Meat Science, 2016, 116: 133-139

SCI

16.   

Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation

Lin Chen, Chenyi Li, Niamat Ullaha, Yan Guo, Xuchun Sun, Xuejiao Wang, Xinglian Xu, Robert M Hackman, Guanghong Zhou^*, Xianchao Feng^*

Meat Science,2016, 121:228-237

SCI

17.   

Changes in protein structures to improve rheology and texture of reduced-fat sausages after high pressure processing

Huijuan Yang, Muhammad Ammar Khan, Xiaobo Yu, Haibo Zheng, Minyi Han, Xinglian Xu, Guanghong Zhou^*

Meat Science, 2016, 121:79-87

SCI

18.   

Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system

Chaozhi Zhu, Wangang Zhang, Guanghong Zhou^*, Xinglian Xu

Journal of The Science of Food and Agriculture,2016,96(1):99-108

SCI

19.   

Colorimetric determination of Salmonella typhimurium based on aptamer recognition

Changqing Zhu, Ying Hong, Ming Huang, Xinglian Xu, Guanghong Zhou ^*

Analytical Methods,2016,8(35): 6560-6565

SCI

20.   

Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time

Yingqiu Li, Chunbao Li, He Li, Xisha Lin, Shaolin Deng, Guanghong Zhou^*

International Journal of Food Science and Technology,2016,51(2):359-369

SCI

21.   

Meat proteins had different effects on oligopeptide transporter PEPT1 in the small intestine of young rats

Mengjie Li, Chunbao Li, Shangxin Song, Fan Zhao, Xinglian Xu, Guanghong Zhou

International Journal of Food Sciences and Nutrition, 2016, 67(8):995-1004

SCI

22.   

The effects of long-duration stewing combined with different cooking and heating methods on the quality of pork belly

Yingqiu Li, Chunbao Li, Fan Zhao, Xisha Lin, Yun Bai, Guanghong Zhou^*

Journal of Food Processing and Preservation,2016,40(1):94-102

SCI

23.   

Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness

Ablikim Butor, Yana Liu, Kerim, A., Ping Shen, Abdurerim, P, Guanghong Zhou^*

CYTA-Journal of food,2016,4(1):109-116

SCI

24.   

Effect of freeze-thaw cycles on lipid oxidation and myowater in broiler chickens

Sher Ali, Rajput N,Chunbao Li, Wangang Zhang, Guanghong Zhou^*

Brazilian Journal of Poultry Science,2016,18(1):35-40

SCI

25.   

Solubilisation of myosin in a solution of low ionic strength l-histidine: Significance of the imidazole ring

Xing Chen, Yufeng Zou, Minyi Han, Lihua Pan, Tong Xing, Xinglian Xu^*, Guanghong Zhou

Food Chemistry, 2016, 196(3): 42-49

SCI

26.   

Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification

Guoyuan Xiong, Minyi Han, Zhuangli Kang, Yingying Zhao, Xinglian Xu^*, Yingying Zhu

Food Chemistry, 2016, 196: 388-395

SCI

27.   

Effect of growth media on gene expression levels in Salmonella Typhimurium biofilm formed on stainless steel surface

Huhu Wang, Yang Dong, Guangyu Wang, Xinglian Xu^*, Guanghong Zhou

Food control, 2016, 59: 546 - 552

SCI

28.   

Response of long-term acid stress to biofilm formation of meat-related Salmonella Enteritidis

Huhu Wang, Na Wu, Yun Jiang, Keping Ye, Xinglian Xu ^*, Guanghong Zhou

Food Control,2016,69:214-220

SCI

29.   

Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions

Xing Chen, Xinglian Xu^*, Minyi Han, Guanghong Zhou, Conggui Chen, Peijun Li

Food Research International,2016, 85: 1-9

SCI

30.   

Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

Xing Chen, Xinglian Xu^*, Guanghong Zhou

Innovative Food Science and Emerging Technologies, 2016, 33, 170-179

SCI

31.   

The use of the impedance measurements to distinguish between fresh and frozen-thawed chicken breast muscle

Tianhao Chen, Yepei Zhu, Peng Wang, Minyi Han, Ran Wei, Xinglian Xu^*, Guanghong Zhou

Meat Science, 2016, 116, 151-157

SCI

32.   

Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat

Xue Zhao, Xing Chen, Minyi Han, Chang Qian, Xinglian Xu*, Guanghong Zhou

LWT - Food Science and Technology,2016,72:141-148

SCI

33.   

Removal of Salmonella biofilm formed under meat processing environment by surfactant in combination with bio-enzyme

Huhu Wang, Huawei Wang, Tong Xing, Na Wu, Xinglian Xu *, Guanghong Zhou

LWT - Food Science and Technology,2016,66,298-304

SCI

34.   

Behavior variability of Salmonella enterica isolates from meat-related sources

Huhu Wang, Yun Jiang, Xuan Liu, Wenjuan Qian, Xinglian Xu*, Guanghong Zhou

LWT - Food Science and Technology, 2016, 73, 375-382

SCI

35.   

The inhibition of cell-free supernatant of Lactobacillus plantarum on production of putrescine and cadaverine by four amine-positive bacteria in vitro

Chong Xie, Huhu Wang, Shaolin Deng, Xinglian Xu*

LWT - Food Science and Technology,2016,67:106-111

SCI

36.   

Comparative study of extraction efficiency and composition of protein recovered from chicken liver by acid–alkaline treatment

Guoyuan Xiong, Xueqin Gao, Peng Wang, Xinglian Xu∗, Guanghong Zhou

Process Biochemistry,2016, 51(10):1629-1635

SCI

37.   

An evaluation of the effect of water-misting sprays with forced ventilation on the occurrence of pale, soft, and exudative meat in transported broilers during summer: Impact of the thermal microclimate

Nannan Jiang, Tong Xing, Minyi Han, Xiangjun Bai, Xinglian Xu*

Journal of Animal Science,2016,94(5):2218-2227

SCI

38.   

Effects of water-misting spray combined with forced ventilation on heat induced meat gelation in broiler after summer transport

Peng Wang, Yingying Zhao, Xinglian Xu^*

Poultry Science, 2016,95(10):2441-2448

SCI

39.   

A comparative study of heat shock protein 70 in normal and PSE (pale, soft, exudative)-like muscle from broiler chickens

Tong Xing, Peng Wang, Liang Zhao, Rui Liu, Xue Zhao, Xinglian Xu^*, Guanghong Zhou

Poultry Science ,2016, 95(10):2391-2396

SCI

40.   

Effect of fast pH decline during the early postmortem period on calpain activity and cytoskeletal protein degradation of broiler M. pectoralis major

Jichao Huang, Jing Yang, Feng Huang, Ming Huang, Kunjie Chen, Xinglian Xu^*, Guanghong Zhou

Poultry Science 2016, 95 (10): 2455-2463

SCI

41.   

L-histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution

Xing Chen, Yong Li, Ruiyun Zhou, Zhaiming Liu, Fengzhi Lu, Huang Lin, Xinglian Xu*, Guanghong Zhou

International Journal of Food Science and Technology. 2016, 51(5): 1195-1203

SCI

42.   

Effects of sodium tripolyphosphate on functional properties of low-salt single-step high-pressure processed chicken breast sausage

Siwen Xue, Yufeng Zou, Xing Chen, Huijuan Yang, Tong Xing, Xinglian Xu*, Guanghong Zhou

International Journal of Food Science and Technology, 2016, 51(9):2106-2113

SCI

43.   

Effect of transportation and pre-slaughter water shower spray with resting on AMP-activated protein kinase, glycolysis and meat quality of broilers during summer

Tong Xing, Xinglian Xu^*, Nannan Jiang, Shaolin Deng

Animal Science Journal,2016,87(2):299-307

SCI

44.   

Influence of transport conditions and pre-slaughter water shower spray during summer on protein characteristics and water distribution of broiler breast meat

Tong Xing, Yunhan Li, Ming Li, Nannan Jiang, Xinglian Xu^*, Guanghong Zhou

Animal Science Journal,2016,87(11):1413-1420

SCI

45.   

Effects of pre-slaughter showering and ventilation on stress, meat quality and metabolite concentrations of broilers in summer

Nannan Jiang, Tong Xing, Xinglian Xu ^*

Animal Science Journal,2016,87(2):293-298

SCI

46.   

Effects of water-misting sprays with forced ventilation on post mortem glycolysis, AMP-activated protein kinase and meat quality of broilers after transport during summer

Nannan Jiang, Tong Xing, Minyi Han, Xiangjun Bai, Xinglian Xu^*

Animal Science Journal ,2016, 87(5)：718-728

SCI

47.   

Near-freezing temperature storage (-2c) for extension of shelf life of chilled yellow-feather broiler meat: a special breed in Asia

Xinxiao Zhang, Huhu Wang, Ming Li, Na Wu, Xinglian Xu ^*

Journal of Food Processing and Preservation,2016,40(2):340-347

SCI

48.   

Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation

Junjie Shao, Yufeng Zou, Xinglian Xu^*, Guanghong Zhou, Jingxin Sun

CYTA-Journal of Food,2016,4(1):145-153

SCI

49.   

Effects of plant oil combinations substituting pork back-fat combined with pre-emulsification on physicochemical, textural, microstructural and sensory properties of spreadable chicken liver pâté

Guoyuan Xiong, Peng Wang, Haibo Zheng, Xinglian Xu^*, Yingying Zhu, Guanghong Zhou

Journal of Food Quality,2016,39(4):331-341

SCI

50.   

Application of near infrared reflectance (NIR) spectroscopy to identify potential PSE meat

Xiao Li, Fang Feng, Runze Gao, Lu Wang, Ye Qian, Chunbao Li^*, Guanghong Zhou

Journal of The Science of Food and Agriculture,2016,96(6):3148-3156

SCI

51.   

A review of antioxidant peptides derived from meat muscle and by-products

Rui Liu, Lujuan Xing, Qingquan Fu, Guanghong Zhou, Wangang Zhang ^*

Antioxidants,2016, 5(3), 32

SCI

52.   

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

Dacheng Kang, Yunhe Zou, Yuping Cheng, Lujuan Xing, Guanghong Zhou, Wangang Zhang^*

Ultrasonics Sonochemistry, 2016, 33: 47-53

SCI

53.   

Purification and identification of antioxidative peptides from dry-cured Xuanwei ham

Xing, Lu-juan, Hu, Ya-ya, Hu, Hong-yan, Ge, Qing-feng, Zhou, Guang-hong, Zhang, Wan-gang^*

Food Chemistry,2016,194:951-958

SCI

54.   

Effect of protein S-nitrosylation on autolysis and catalytic ability of l-calpain

Rui Liu, Yupin Li, Mengqin Wang, Guanghong Zhou, Wangang Zhang^*

Food Chemistry,2016, 213:470-477

SCI

55.   

Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate

Hongyan Hu, Lujuan Xing, Yaya Hu, Caili Qiao, Tao Wu, Guanghong Zhou, Wangang Zhang^*

Food Hydrocolloids, 2016, 52: 38-46

SCI

56.   

Power ultrasonic on mass transport of beef: effects of ultrasound intensity and NaCl concentration

Dacheng Kang, Anran Wang, Guanghong Zhou, Wangang Zhang^*, Shiming Xu, Guangping Guo

Innovative Food Science and Emerging Technologies, 2016, 35: 36-44

SCI

57.   

Effects of regenerated cellulose emulsion on the quality of emulsified sausage

Hongyan Hu, Jailson Pereira, Lujuan Xing, Yaya Hu, CaiLi Qiao, Guanghong Zhou, Wangang Zhang^*

LWT - Food Science and Technology, 2016, 70: 315-321

SCI

58.   

Interaction between carrageenan/soy protein isolates and salt-soluble meat protein

Xueqin Gao, Xiuzhen Hao, Guoyuan Xiong, Qingfeng Ge, Wangang Zhang^*, Guanghong Zhou, Xiaoyu Yue

Food and Bioproducts Processin, 2016, 100:47-53

SCI

59.   

Effects of rice flour on emulsion stability, organoleptic characteristics and thermal rheology of emulsified sausage

Pereira, J., Guanghong Zhou, Wangang Zhang^*

Journal of Food Nutrition and Research. 2016, 4: 216-222

SCI

60.   

Antioxidant activity of crude peptides extracted from dry-cured Jinhua ham

Yaya Hu, Lujuan Xing, Guanghong Zhou, Wangang Zhang*

Journal of Food and Nutrition Research, 2016, 4:377-387

SCI

61.   

Antioxidative and Antibacterial Activities of Rosemary Extract in Raw Ground Pork Patties

Yan Yin, Lu-juan Xing, Guang-hong Zhou, Wan-gang Zhang

Journal of Food and Nutrition Research. 2016, 4(12), 806-813

SCI

62.   

Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc x Landrace x Yorkshire crossbred pork

Juan Wang, Xianglin Yan, Rui Liu, Qingquan Fu, Guanghong Zhou, Wangang Zhang ^*

Animal Science Journal,2016,87(1)：109-116

SCI

63.   

Effects of high-temperature–short time (HTST) drying process on proteolysis, lipid oxidation and sensory attributes of Chinese dry-cured chicken

Nanqi Jiang, Baocai Xu, Liang Zhao, Ming Huang^*, and Guanghong Zhou

CYTA-Journal of Food, 2016,14(3):440-448

SCI

64.   

Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens

Yulian Chen, Yan Qiao, Yu Xiao, Haochun Chen, Liang Zhao, Ming Huang^*, Guanghong Zhou

Asian-Australasian Journal of Animal Sciences ,2016, 29(6): 855-864

SCI

65.   

Suppression of mtor signaling pathways in skeletal muscle of finishing pigs by increasing the ratios of ether extract and neutral detergent fiber at the expense of starch in iso-energetic diets

Changning Yu, Yanjiao Li, Bolin Zhang, Meng Lin, Jiaolong Li, Lin Zhang, Tianjiao Wang, Feng Gao^*, Guanghong Zhou

Journal of Agricultural and Food Chemistry,2016,64(7):1557-1564

SCI

66.   

Alanyl-glutamine supplementation regulates mTOR and ubiquitin proteasome proteolysis signaling pathways in piglets

Bolin Zhang, Meng Lin, Changning Yu, Jiaolong Li, Lin Zhang, Ping Zhou, Wenwei Yang, Feng Gao*, Guanghong Zhou

Nutrition, 2016, 32: (10)1123-1131

SCI

67.   

Individual and combined effects of in-ovo injection of creatine monohydrate and glucose on somatic characteristics, energy status, and posthatch performance of broiler embryos and hatchlings

Lin Zhang, Xudong Zhu, Jiaolong Li, Feng Gao*, Guanghong Zhou

Poultry Science, 2016, 95(10): 2352-2359

SCI

68.   

Effect of creatine monohydrate supplementation on carcass traits, meat quality and postmortem energy metabolism of finishing pigs

Jiaolong Li, Zhiyuan Guo, Yanjiao Li, Lin Zhang, Feng Gao^*, Guanghong Zhou

Animal Production Science,2016,56(1):48-54

SCI

69.   

Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop

Ruixue Ma, Tian Gao, Lei Song, Lin Zhang, Yun Jiang, Jiaolong Li, Xin Zhang, Feng Gao*, Guanghong Zhou

Food Science and Technology (Campinas), 2016, 36(2): 329-336

SCI

70.   

Contribution of cross-links and proteoglycans in intramuscular connective tissue to shear force in bovine muscle with different marbling levels and maturities

Fulong Wang, Yawei Zhang, Junke Li, Xiuyun Guo, Baowei Cui, Zengqi Peng^*

LWT-Food Science and Technology,2016,66:413-419

SCI

71.   

Inhibitory effect of rosa rugosa tea extract on the formation of heterocyclic amines in meat patties at different temperatures

Jamali Muneer Ahmed, Yawei Zhang, Hui Teng, Shun Li, Fulong Wang, Zengqi Peng ^*

Molecules,2016,21(2):173

SCI

72.   

The effect of carcass deboning technique on the meat quality of cattle

Baowei Cui, YaweiZhang, Fulong Wang, Jamali Muneer Ahmed, Zengqi Peng^*

Journal of Animal Science, 2016,94:4427-4433

SCI

73.   

Engineered “hot” core-shell nanostructures for patterned detection of chloramphenicol

Wenjing Yan, Longping Yang, Hong Zhuang, Haizhou Wu, Jianhao Zhang*.

Biosensors and Bioelectronics, 2016, 78:67-72

SCI

74.   

Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl

Haizhou Wu, Wenjing Yan, Hong Zhuang, Mingming Huang, Jianying Zhao, Jianhao Zhang^*

Food Chemistry,2016,201:237-242

SCI

75.   

Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets

Jiamei Wang, Hong Zhuang, Arthur Hinton Jr., Jianhao Zhang*

Food Microbiology, 2016,60,142-146

SCI

76.   

Inactivation of Spoilage Bacteria in Package by Dielectric Barrier Discharge Atmospheric Cold Plasma—Treatment Time Effects

Jiamei Wang, Hong Zhuang, Jianhao Zhang*

Food and Bioprocess Technology, 2016, 9(10): 1648-1652

SCI

77.   

Influence of partial replacement of nacl with kcl on formation of volatile compounds in jinhua ham during processing

Yingyang Zhang, Haizhou Wu, Jing Tang, Mingming Huang, Jianying Zhao, Jianhao Zhang^*

Food Science and Biotechnology,2016,25(2):379-391

SCI

78.   

Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at various pH value

Lihua Pan, Meiqin Feng, Jian Sun^*, Xing Chen, Xinglian Xu, Guanghong Zhou

CYTA-Journal of Food,2016,14(4):547-554

SCI

79.   

Analysis of Ribavirin and Its Metabolites in Fresh Eggs by Ultra High Performance Liquid Chromatography-Tandem Mass Spectrometry

Qi Kai; Tang Xiao-Yan; Wang Min; Zheng Xin; Yang Meng-Rui; Zhou Jian

Chinese Journal Of Analytical Chemistry

SCI

80.   

Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage

Feng, Xianchao; Li, Chenyi; Jia, Xu; Gu, Yan; Lei, Na; Hackman, Robert M.; Chen, Lin; Zhou, Guanghong

Meat Science, 2016, 116:260

SCI

81.   

Antioxidant and antibacterial activities of rosemary extract in raw ground pork patties

Yan Yin, Lujuan Xing, Guanghong Zhou, Wangang Zhang^*

Journal of Food and Nutrition Research, 2016,12(4):806-813.

SCI

82.   

冷却猪肉中单增李斯特菌的定量暴露评估

王凯,叶可萍,周光宏^*

食品科学,2016,37(11):79-83

核心

83.   

快速冷冻工艺对牛肉品质和组织结构的影响

冯宪超,周光宏^*

食品科学，2016，37(19):1-7

核心

84.   

复合磷酸盐、谷氨酰胺转氨酶、大豆分离蛋白对新型鸭肉火腿保水特性和感官品质的影响

聂晓开，邓绍林，周光宏*，徐幸莲

食品科学，2016，37(1):50-55

核心

85.   

预冷过程中冷库环境及时间对猪胴体损耗的影响

车海栋,李春保,朱良齐,张楠,葛晨书,徐幸莲,周光宏^*

食品科学,2016,37(14):242-246

核心

86.   

超高压协同温度处理对过敏原Bos d6抗原性及二级结构的影响

朱业培,王玮,吕青骎,滕爽,徐幸莲,周光宏

南京农业大学学报,2016, 39(4): 668-672

核心

87.   

不同电压击昏鸡肉微观结构及理化特性研究

闵辉辉; 孙京新; 徐幸莲; 周光宏; 黄明

中 国 食 品 学 报,2016,16(1):77-83

核心

88.   

小分子热应激蛋白与肉嫩度的关系研究进展

李鑫,邢通,徐幸莲^*

食品科学,2016,37(13):232-216

中文核心

89.   

酸碱处理在肌肉蛋白质分离加工中的应用

赵雪,邹玉峰,韩敏义,陈星,徐幸莲^*

食品工业科技,2016,37(11),395-399

中文核心

90.   

不同冻藏温度对鸡胸肉电阻抗特性的影响

魏然; 王鹏; 陈天浩; 陈星; 徐幸莲; 周光宏

食品工业科技，2016,37(20),312-316，+321

中文核心

91.   

肌球蛋白高压凝胶机理的研究进展

薛思雯,钱 畅,王梦瑶,徐幸莲

肉类研究2016,30(10),40-44

中文核心

92.   

猪肉蛋白和牛肉蛋白对生长期大鼠营养生理功能的影响

蔺茜莎,李影球,朱莹莹,石学彬,周光宏,徐幸莲,李春保^*

食品科学,2016,37(5):175-179

核心

93.   

鱼肉蛋白和鸡肉蛋白对大鼠血脂及肝细胞端粒长度的影响

蔺茜莎,李影球,朱莹莹,周光宏,徐幸莲,李春保^*

营养学报2016,38(5):451-455

核心

94.   

高氧气调包装对宰后猪肉蛋白质氧化、钙蛋白酶活性及蛋白质降解的影响

陈琳,周光宏,徐幸莲,张万刚^*

中国农业科学，2016, 49,3628-3638.

核心

95.   

金华火腿粗肽液对CP12细胞氧化损伤的保护作用研究

胡亚亚,邢路娟,周光宏,张万刚^*

南京农业大学学报，2016,39,(5):852-857

核心

96.   

一种基于生物阻抗的猪肉新鲜度检测方法研究

谢翌冬,肖卫民,康大成,周光宏,徐幸莲,张万刚^*

南京农业大学学报，2016,39(5):845-851

核心

97.   

传统工艺和新工艺金华火腿中抗氧化肽的比较

郑锦晓,胡亚亚,邢路娟,周光宏,张万刚^*

南京农业大学学报，2016,39(2):312-317

核心

98.   

再生纤维素凝胶对发酵香肠品质的影响

乔彩利; 范晓全; 刘慕华; 胡红燕; 邢路娟; 周光宏; 徐幸莲; 张万刚

食品科学，2016，37(15):49-55

核心

99.   

风味蛋白酶对腌腊鸡腿蛋白质降解、抗氧化能力和感官品质的影响

陈好春,周兴虎,康大成,乔燕,张朝阳,黄明^*

食品与发酵工业,2016,42(7)：128-134

核心

100.

饲粮添加万寿菊提取物对肉鸡血清生化指标、抗氧化能力和免疫性能的影响

王述浩, 张林, 李蛟龙, 丛佳惠, 高峰*, 周光宏

动物营养学报, 2016, 28(8): 2476-2484

核心

101.

提高冷冻鸡肉丸食用品质的复合抗冻剂配方优化

宋蕾, 高天, 马瑞雪, 张昕, 张林，江芸，李蛟龙，高峰*，周光宏

食品科学, 2016, 37(8): 13-17

核心

102.

响应面法优化调理鸡排水油混合油炸工艺

马瑞雪, 高天, 宋蕾, 张林, 江芸, 李蛟龙, 张昕, 高峰*, 周光宏

食品与发酵工业, 2016, 42(8): 128-134

核心

103.

水牛产业生产和加工现状及发展趋势

陈祥兴，彭增起，高峰*

畜牧与兽医,2016,48(10):115-119

核心

104.

pH变换腌制对牛胃平滑肌嫩度、保水性及微观结构的影响

王复龙,高菲菲,彭增起

食品工业科技,2016,03:110-113+118

核心

105.

低钠盐对皮蛋的钠钾含量、硬度及蛋白质二级结构的影响

周黎,张雅玮,刘玮,徐萌,马志方,惠腾,彭增起

食品工业科技,2016,12:139-143

核心

106.

白鲢鱼背侧肌焦磷酸酶的纯化及酶学特性

刘玮,徐萌,张雅玮,周黎,马志方,王复龙,彭增起

食品科学,2016,13:130-135

核心

107.

低钠传统金华火腿加工过程中理化特性的变化

马志方,张雅玮,惠腾,王伟强,许为民,钱建文,彭增起

食品工业科技,2016,14:118-123+127

核心

108.

油菜蜂花粉黄酮提取物抗氧化性测定及在色拉米中的应用

杨凤田,张雅玮,李顺,刘成花,黄孝闯,刘世欣,彭增起

食品工业科技,2016,15:121-124+128

核心

109.

低钠休闲干腌肉制品加工技术研究进展

惠腾,彭增起,张露,张雅玮

肉类研究,2016,09:29-34

核心

110.

离子色谱法研究多聚磷酸盐在肌肉中的动态水解变化

徐萌,刘玮,周黎,马志方,彭增起

食品科学,2016,19:36-41.

核心

111.

八角茴香提取物对风干鲈鱼加工贮藏过程中生物胺及微生物的抑制效应

杨蓉蓉, 王永丽, 章建浩.

食品科学，2016, 37(2): 225-231

核心

112.

现代滚揉腌制工艺对低盐火腿风干成熟中品质变化的影响

王健，严文静，吴海舟，陈文斌，  章建浩

食品工业科技，2016,37(09):228-234

核心

113.

不同温度下亚麻籽胶对肌原纤维蛋白凝胶特性的影响及机制

潘丽华, 冯美琴, 孙健^*, 徐幸莲, 周光宏

食品科学, 2016, 37(9): 1-6

核心

114.

美国鸡肉产品市场调研及其对我国鸡肉加工产业的启示

王 鹏*，徐幸莲，周光宏

中国家禽，2016，38(23):1-4

核心

115.

动物过敏原牛血清白蛋白间接竞争ELISA检测方法的建立

朱业培,王玮^*,吕青骎,钱行,徐幸莲,周光宏

南京农业大学学报,2016, 39(2): 305-311

核心