赵改名

期刊论文

1. 王仪，祝超智，郑飏衣，丁科慧，白雪原，崔文明，王闯，赵改名（2026）. 基于非线性自回归神经网络构建肉葡萄球菌生长动力学模型及其冻干损伤研究. 《食品与发酵工业》.
2. 肖妍，曹晓铃，谢帅，孙灵霞，赵莉君，张宁，王雁霄，李苗云，朱瑶迪，赵改名，柳艳霞，马阳阳（2026）. 煮制温度对牛骨白汤乳化体系稳定性的影响. 《食品与发酵工业》.DOI
3. 白玉斌，郭黎航，申家龙，赵改名，唐洪峰，杨永，王小鹏（2026）. 加工强度对不同采集时段生牛乳成分热稳定性的影响. 《中国食品学报》.DOI
4. 赵改名，王仪，祝超智，崔文明，白雪原，郑飏衣，张新军，仝林（2026）. 益生菌抗冻干损伤方法研究进展. 《中国食品学报》.DOI
5. 赵世昌，郑飏衣，王仪，崔文明，白雪原，赵改名，王闯，祝超智（2026）. 基于现代发酵技术高密度培养乳酸菌的研究进展. 《肉类研究》.
6. 王可，赵改名，朱瑶迪，王长青，安艳霞，李真，杨勇，田潇凌，柳艳霞（2026）. 基于知识图谱大模型的“食品工艺学”课程改革. 《农产品加工》.DOI
7. Chun Liu, G. Tang, Xuelian Sun, Ling-Xia Sun, Yan-Xia Liu, Miao-Yun Li, Gai-Ming Zhao, Li-Jun Zhao, Yao Zhu, Shudan Xiao, Wei Deng, Wen-Tao Zhang (2026). Role of ultrasound-assisted KCl catalysis in characteristic flavor and quality of liquid smoke from cypress wood. Food Chemistry.DOI
8. Niancheng Hong, Jie Zhang, Shengnan Liu, Yue-Yu Bai, Yao-Di Zhu, Miao-Yun Li, Li-Jun Zhao, Yan-Xia Liu, Gai-Ming Zhao, Dong Liang (2026). Enhanced stability of bovine bone broth via xanthan gum and guar gum synergy: A multiscale analysis from molecular interactions to macroscopic structure. Food Chemistry.DOI
9. Xuelian Sun, G. Tang, Yan-Xia Liu, Miao-Yun Li, Zheng-Yan Gai, Gai-Ming Zhao, Ling-Xia Sun, Shudan Xiao, Wei Deng, Qi Wang (2026). Ice-temperature storage suppresses starch retrogradation and enhances shelf life of slippery pork: mechanistic insights and kinetic Modeling. Food Chemistry.DOI
10. Qing-Qing Ma, Jinyue Liu, Miao-Yun Li, Yao-Di Zhu, Yan-Xia Liu, Ling-Xia Sun, Li-Jun Zhao, Gai-Ming Zhao, Qian-Cheng Tu, Niancheng Hong, Shi-Jie Liu (2026). Study on the dynamic process of foodborne fusiform spores formation based on Raman spectroscopy. The European Physical Journal Plus.DOI
11. Shengnan Liu, Niancheng Hong, Dong Liang, Miao-Yun Li, Yao-Di Zhu, Li-Jun Zhao, Yan-Xia Liu, Gai-Ming Zhao (2026). Stage-dependent inhibitory mechanism of ε-polylysine against Clostridium perfringens spores: inner membrane damage-mediated metabolic imbalance. Food Research International.DOI
12. Niancheng Hong, Shengnan Liu, Dong Liang, Li-Jun Zhao, Yao-Di Zhu, Miao-Yun Li, Yan-Xia Liu, Gai-Ming Zhao (2026). Multidimensional synergistic inhibition of Clostridium perfringens spores by nisin and tea polyphenols: a systematic insight from interference germination to metabolic imbalance. Food Research International.DOI
13. Jin-Yu-Kun-Fang Cao, Jia-Qi Tian, Jin-Yue Liu, Yao-Di Zhu, Miao-Yun Li, Hui-Min Niu, Zhi-Yuan Sun, Li-Jun Zhao, Nan Zhou, Gai-Ming Zhao, Guo-Quan Li (2026). Europium (III)- Modified Silver Nanoparticles as Fluorescence -SERS Dual-Mode Probe for Specific Identification and Digital Detection of Foodborne Spores. Food Analytical Methods.DOI
14. Jinyue Liu, Qingqing Ma, Yao-Di Zhu, Miao-Yun Li, Li-Jun Zhao, Dong Liang, Ling-Xia Sun, Yan-Xia Liu, Gai-Ming Zhao (2026). Advances in understanding the Clostridial spore inner membrane. Archives of Microbiology.DOI
15. Ang Ru, Xueyuan Bai, Ke Wang, Yin Feng, Xinghui Wang, Chaozhi Zhu, Gaiming Zhao, Lin Tong, Guangxing Han (2026). Interactions with Locust Bean Gum Regulate the Gelling Capacity of Myofibrillar Protein Emulsion: Effects of Locust Bean Gum Concentration. Foods.DOI
16. Lingxia Sun, J Q Li, Chaozhi Zhu, Long Xu, Miaoyun Li, Gaiming Zhao (2026). Comparative analysis of physicochemical properties, crystallization behaviors, polymorphic forms and microstructure of beef tallow from different breeds. Journal of the Science of Food and Agriculture.DOI
17. 曹诗佳，梁栋，朱瑶迪，赵莉君，李苗云，孙灵霞，赵改名，柳艳霞（2025）. 基于高光谱成像技术快速检测酸肉发酵过程中酸含量的动态变化. 《食品安全质量检测学报》.DOI
18. 赵改名，王凯，王云祥，茹昂，许龙，王可，祝超智，王东杰（2025）. 牛皮预处理条件对牛肉丸品质的影响. 《肉类研究》.
19. 王仪，祝超智，白雪原，郑飏衣，张新军，仝林，赵改名（2025）. 基于人工神经网络耦联遗传算法优化肉葡萄球菌高密度培养基配方. 《肉类研究》.
20. 刘洋，张靖晨，苗芳芳，马阳阳，李苗云，孙灵霞，赵改名（2025）. 大健康背景下新型营养肉糜制品研究进展. 《肉类研究》.
21. 曹金月，田家齐，李苗云，朱瑶迪，赵莉君，李国权，孙灵霞，赵改名，柳艳霞，刘锦粤（2025）. SERS基底与多技术融合在食源性致病菌检测中的研究进展. 《光谱学与光谱分析》.
22. 孙灵霞，张文韬，李苗云，朱瑶迪，祝超智，赵改名（2025）. 5个不同部位牛肉的煎制风味差异性研究. 《河南农业大学学报》.
23. 赵莉君，朱瑶迪，赵改名，白雪原，王田林（2025）. “专创融合”背景下“食品试验设计与统计分析软件应用”课程的改革探索实践. 《现代食品》.DOI
24. 赵改名，司羽平，李嘉辉，孙灵霞，郭旗，许龙，李蓓蓓，李航（2025）. 以牛脂肪为基底乳化脂的制备. 《中国调味品》.
25. 王凯，李璇，祝超智，郑飏衣，白雪原，赵改名，祁兴山，韩广星（2025）. 清酒乳杆菌和肉葡萄球菌复合发酵牛肉香肠的制作优化. 《食品研究与开发》.
26. Longgang Yan, Miao-Yun Li, Yao-Di Zhu, Yang-Yang Ma, Li-Jun Zhao, Ling-Xia Sun, Gai-Ming Zhao, Dong Liang (2025). Rapid identification platform of spores based on Raman spectroscopy. Food Chemistry: X.DOI
27. Kunyang Chen, Dezi Zhang, Yan-Xia Liu, Yao-Di Zhu, Miao-Yun Li, Li-Jun Zhao, Fukang Dong, Gai-Ming Zhao, Niancheng Hong, Shi-Jie Liu, Shi-Ru Du (2025). Effects of Crushing, Vacuum Nano-Collision, and Steam Explosion on the Flavor and Physical Properties of Solid Spices. Foods.DOI
28. Li-Jun Zhao, Yan Xiao, Juan Wang, Donghong Zhang, Yao-Di Zhu, Ning Zhang, Yanxiao Wang, Gai-Ming Zhao, Yan-Xia Liu, Ling-Xia Sun, Miao-Yun Li (2025). Stabilization fate of bovine bone high‐temperature hydrolysate emulsion: An interfacial perspective induced by NaCl. The Journal of the Science of Food and Agriculture.DOI
29. Niancheng Hong, Shengnan Liu, Yao-Di Zhu, Miao-Yun Li, Li-Jun Zhao, Dong Liang, Gai-Ming Zhao (2025). Curcumin delivery based on bovine bone protein hydrolysate–flaxseed gum emulsion carrier: a strategy for stability enhancement and bioaccessibility improvement. The Journal of the Science of Food and Agriculture.DOI
30. Shi-Jie Liu, Li-Jun Zhao, Yue-Yu Bai, Miao-Yun Li, Jong-Hoon Lee, Yao-Di Zhu, Qian-Cheng Tu, Huihui Zhi, Ling-Xia Sun, Yan-Xia Liu, Yang-Yang Ma, Gai-Ming Zhao, Dong Liang (2025). Construction of a rapid evaluation method for fermentation degree of low-fat fermented sour chicken meat based on Raman spectroscopy technology. Food Control.DOI
31. Yan Xiao, Ling-Xia Sun, Donghong Zhang, Miao-Yun Li, Yue-Yu Bai, Yao-Di Zhu, Juan Wang, Qian Ding, Ning Zhang, Yanxiao Wang, Gai-Ming Zhao, Li-Jun Zhao (2025). Interfacial Properties and Visualization of Emulsions Stabilized by Temperature-Triggered Bovine Bone High-Temperature Hydrolysate. Langmuir.DOI
32. Shi-Jie Liu, Qian Ding, Yue-Yu Bai, Li-Jun Zhao, Miao-Yun Li, Jong-Hoon Lee, Zihou Liu, Ling-Xia Sun, Yan-Xia Liu, Yang-Yang Ma, Gai-Ming Zhao, Dong Liang (2025). Trash to treasure: Cowhide was completely hydrolyzed by Bacillus velezensis LZ676 to prepare bioactive mixture and metabonomics analysis. Food Bioscience.DOI
33. Shi-Jie Liu, Qian Ding, Yue-Yu Bai, Li-Jun Zhao, Miao-Yun Li, Jong-Hoon Lee, Yao-Di Zhu, Ling-Xia Sun, Yan-Xia Liu, Yang-Yang Ma, Gai-Ming Zhao, Dong Liang, Zihou Liu (2025). Double difference accumulation SERS strategy for rapid separation and detection of probiotic Bacillus endospores and vegetative cells. Food Research International.DOI
34. Li-Jun Zhao, Shi-Jie Liu, Miao-Yun Li, Jong-Hoon Lee, Yao-Di Zhu, Dong Liang, Huihui Zhi, Qian Ding, Gai-Ming Zhao, Yang-Yang Ma, Ling-Xia Sun, Yan-Xia Liu (2025). Bibliometric Analysis of Probiotic Bacillus in Food Science: Evolution of Research Trends and Systematic Evaluation. Probiotics and Antimicrobial Proteins.DOI
35. Qian-Cheng Tu, Miao-Yun Li, Zhi-Yuan Sun, Hui-Min Niu, Li-Jun Zhao, Yanxiao Wang, Ling-Xia Sun, Yan-Xia Liu, Yao-Di Zhu, Gai-Ming Zhao (2025). Rapid and accurate identification of foodborne bacteria: a combined approach using confocal Raman micro-spectroscopy and explainable machine learning. Analytical and Bioanalytical Chemistry.DOI
36. Longgang Yan, Miao-Yun Li, Yue-Yu Bai, Yao-Di Zhu, Yang-Yang Ma, Li-Jun Zhao, Ling-Xia Sun, Gai-Ming Zhao, Dong Liang (2025). Construction and characterization of cortex-stripped Clostridium perfringens spores. Food Research International.DOI
37. Niancheng Hong, Shengnan Liu, Yue-Yu Bai, Yao-Di Zhu, Miao-Yun Li, Li-Jun Zhao, Gai-Ming Zhao, Dong Liang (2025). Ultrasound-powered bovine bone protein hydrolysate-flaxseed gum emulsions: modulation of stability, interfacial properties, and curcumin bioaccessibility. Ultrasonics sonochemistry.DOI
38. Dezhen Meng, Shi-Jie Liu, Li-Jun Zhao, Miao-Yun Li, Yao-Di Zhu, Jong-Hoon Lee, Ling-Xia Sun, Dong Liang, Yan-Xia Liu, Yang-Yang Ma, Gai-Ming Zhao (2025). Protein Change Based on Spectral Analysis: Effect of Fermentation Process on the Degradation and Multistage Structure of Sour Meat Proteins. Journal of Food Composition and Analysis.DOI
39. Wen-Yan Ding, Miao-Yun Li, Zhi-Yuan Sun, Yao-Di Zhu, Li-Jun Zhao, Ling-Xia Sun, Hui-Min Niu, Fukang Dong, Yan-Xia Liu, Gai-Ming Zhao (2025). Investigation of the spoilage effects of interactions between dominant spoilage bacteria W. viridescens and P. agglomerans on marinated beef. Food Research International.DOI
40. Qipeng Guo, Gaiming Zhao, Xiang Liang, Zexin Zhao, Xuan Liu, Weifei Wang, Xiaoling Yu, Chuang Li, Fashan Wei, Chaozhi Zhu, Long Xu (2025). Sustainable and safe high-yield synthesis of beef tallow-derived diacylglycerol via solvent-free enzymatic glycerolysis. LWT.DOI
41. Yanxia Liu, Xueyuan Bai, Gaiming Zhao, Miaoyun Li, Chaozhi Zhu, Wei Deng, Liping Zhang (2025). Strategy for Sodium‐Salt Substitution in Meat Gel Products: Rheological and Gel Properties of Myosin as Affected by Ion Types and Concentrations. Journal of Food Science.DOI
42. Feng Yin, Xueyuan Bai, Wei Tian, Ke Wang, Sen Wang, Guangxing Han, Xiaobin Qi, Chaozhi Zhu, Gaiming Zhao (2025). Insights into the impact mechanism of tumbling-curing on the edible quality of beef salted ham through analysis of myofibrillar protein gel properties. Meat Science.DOI
43. Jialong Shen, Yubin Bai, Gaiming Zhao, Yan Li, Qiuhui Zhang, Xiaopeng Wang (2025). Transglutaminase-mediated glycation and crosslinking of β-lactoglobulin: Effect of amino-saccharides on rheological, thermal, and gelling properties. Food Chemistry.DOI
44. Kaiyuan Li, Zhuangzhuang Wang, Ang Ru, Ke Wang, Wenming Cui, Chaozhi Zhu, Gaiming Zhao, Jiangang Hao (2025). Comparative Interaction Mechanisms and Solution Behavior of Cowhide Collagen with Xanthan Gum, Gellan Gum, and Chitosan Under Variable Environmental Conditions. Foods.DOI
45. Gaiming Zhao, Chaozhi Zhu, Ke Wang (2025). The influence of different strategies on the digestion characteristics of myofibrillar proteins: A review. Food Science and Human Wellness.DOI
46. Xuan Li, Yangyi Zheng, Wenming Cui, Xueyuan Bai, Chaozhi Zhu, Gaiming Zhao (2025). Comparative Effects of the Single and Binary Fermentations of Latilactobacillus sakei and Staphylococcus carnosus on the Growth and Metabolomic Profiles of Fermented Beef Sausages. Microorganisms.DOI
47. Gaiming Zhao, Ying Zhang, Ke Wang, Long Xu, Mancai Yin, Xiangying Kong, Chaozhi Zhu (2025). Yak ( Bos grunniens ) Meat Peptides: Effects on Immunity, Hypoxia Tolerance, and Antioxidant Capacity in Hypotonic Hypoxia Mice. Food Science & Nutrition.DOI
48. Yangyi Zheng, Gaiming Zhao, Shichang Zhao, Xuan Li, Wenming Cui, Long Xu, Chaozhi Zhu, Tong Lin (2025). Don’t Judge a Sausage by Its Cover: Effects of Inoculating Three Indigenous Lactic Acid Bacteria on Quality, Moisture Distribution, and Protein Structure in Fermentation. Fermentation.DOI
49. 刘胜男，梁栋，李苗云，朱瑶迪，洪念呈，赵莉君，马阳阳，赵改名（2024）. 不同抑菌剂对枯草芽孢杆菌芽孢动态生长的影响. 《食品安全质量检测学报》.
50. 柳艳霞，于家欢，赵改名，李苗云，孙灵霞，祝超智，王齐，刘纯（2024）. 冰温贮藏期间淀粉添加对水滑肉品质的影响. 《农业工程学报》.
51. 祝超智，张艳杰，林顺顺，李真，柳艳霞，赵改名（2024）. 畜产品加工学课程教学改革与实践探讨. 《食品界》.
52. 柳艳霞，梁栋，李苗云，高晓平，赵改名，赵莉君（2024）. 共赢视域下OBE教育理念融入企业参与的食品类人才培养模式设计研究. 《中国食品》.
53. 赵改名，司羽平，李嘉辉，许龙，祝超智，谷月，李付强（2024）. 乳化脂对牛肉乳化肠品质的影响. 《肉类研究》.
54. 祝超智，赵世昌，李璇，马钰珂，崔文明，余小领，赵改名，李蓓蓓，张新军（2024）. 肉葡萄球菌发酵牛肉香肠的制作工艺优化. 《河南农业大学学报》.
55. 柳艳霞，刘纯，李苗云，孙灵霞，赵改名，于家欢，闫晓戈，赵志奇（2024）. 不同油炸条件对挂糊肉制品品质的影响. 《河南农业大学学报》.
56. 祝超智，郭旗，赵泽鑫，王卫飞，崔文明，许龙，赵改名，李航（2024）. 畜禽动物油甘油二酯的酶法制备及应用研究进展. 《食品科学》.
57. 祝超智，程李琳，余秋颖，范会平，詹丽娟，赵改名（2024）. 基于国际视野人才培养的食品专业英语课程教学改革与实施. 《食品界》.
58. 候建彪，祝超智，白雪原，李璇，郭旗，赵改名，郝建刚（2024）. 卡拉胶和谷氨酰胺转氨酶对熏煮杏鲍菇牛肉香肠品质特性的影响. 《现代食品科技》.
59. 张秋会，孟高歌，王晗，曹淑萍，崔文明，祝超智，赵改名，李付强（2024）. 腊肉源酵母菌对发酵牛肉品质特性的影响. 《现代食品科技》.
60. 丁文燕，李苗云，朱瑶迪，赵莉君，盖争艳，孙灵霞，赵改名，周佳乐（2024）. 不同酱卤肉制品在加工中微生物多样性变化及溯源. 《中国调味品》.
61. 徐丽娜，刘世杰，朱瑶迪，赵莉君，梁栋，赵改名，李苗云（2024）. 不同乳粉中优势芽孢杆菌的检测与分析. 《中国调味品》.
62. Meng-Yao Li, Dong Liang, Shi-Jie Liu, Shiliang Guo, Miao-Yun Li, Yao-Di Zhu, Li-Jun Zhao, Gai-Ming Zhao, Yang-Yang Ma (2024). Analysis of spore prevalence and sporulation potential in prepackaged meat products. LWT.DOI
63. Shi-Jie Liu, Li-Jun Zhao, Miao-Yun Li, Yao-Di Zhu, Dong Liang, Yang-Yang Ma, Ling-Xia Sun, Gai-Ming Zhao, Qian-Cheng Tu (2024). Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives. Food Chemistry: X.DOI
64. Gai-Ming Zhao, Jiali Zhang, Sen Wang, Xiao-Ling Yu, Qiu-Hui Zhang, Chaozhi Zhu (2024). Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds. Food Chemistry: X.DOI
65. Li-Jun Zhao, Haoyuan Gao, Yan Xiao, Ling-Xia Sun, Sheng-Zhao Li, Yao-Di Zhu, Jong-Hoon Lee, Gai-Ming Zhao, Yu-Ying Wang, Yi-Can Wang, Miao-Yun Li (2024). Preparation and characteristics of tea water-insoluble protein/chitosan composite particles. LWT.DOI
66. Dezhen Meng, Li-Jun Zhao, Yao-Di Zhu, Ling-Xia Sun, Miao-Yun Li, Huilin Wu, Dong Liang, Yan-Xia Liu, Yang-Yang Ma, Gai-Ming Zhao, Shi-Jie Liu (2024). Analysis of structural composition and antioxidant activity of traditional fermented sour meat peptides. Food Chemistry.DOI
67. Yan-Xia Liu, Wei Deng, Fashan Wei, Xiang-Tao Kang, R. Han, Xian-Chao Feng, Chuang Li, Miao-Yun Li, Gai-Ming Zhao, Jiahuan Yu, Chun Liu (2024). Recent Advances in the Application of Foodborne Substances in Hyperuricemia. Journal of Agricultural and Food Chemistry.DOI
68. Meng-Yao Li, Shi-Jie Liu, Dong Liang, Shiliang Guo, Miao-Yun Li, Yao-Di Zhu, Li-Jun Zhao, Gai-Ming Zhao, Yang-Yang Ma (2024). A new method of spore separation: preparation of antibiotic modified nanoparticles and its application in spore-vegetative cell mixed system. Food Science and Human Wellness.DOI
69. Yan Xiao, Ling-Xia Sun, Qian Ding, Miao-Yun Li, Yao-Di Zhu, Jong-Hoon Lee, Sheng-Zhao Li, Gai-Ming Zhao, Yi-Can Wang, Yu-Ying Wang, Li-Jun Zhao (2024). Dynamic analysis of bovine bone high-temperature hydrolysate emulsion formation based on microstructure and physicochemical interactions. International Journal of Biological Macromolecules.DOI
70. Dong Liang, Xiaoshuang Cui, Shiliang Guo, Shi-Jie Liu, Miao-Yun Li, Lijun He, Gai-Ming Zhao, Yao-Di Zhu, Li-Jun Zhao, Yang-Yang Ma (2024). The Effect of Thermosonication Treatment on the Inactivation of Clostridium perfringens Spores. Food and Bioprocess Technology.DOI
71. Shengnan Liu, Dong Liang, Miao-Yun Li, Niancheng Hong, Yao-Di Zhu, Li-Jun Zhao, Gai-Ming Zhao (2024). From Germination to Stagnation: Sodium Diacetate's Impact on Clostridium perfringens Spores. Journal of food safety.DOI
72. Niancheng Hong, Shengnan Liu, Yao-Di Zhu, Miao-Yun Li, Li-Jun Zhao, Dong Liang, Yang-Yang Ma, Gai-Ming Zhao (2024). Improving emulsion stability: The role of flaxseed gum in stabilizing bovine bone protein hydrolysates emulsions. International Journal of Biological Macromolecules.DOI
73. Huilin Wu, Shi-Jie Liu, Miao-Yun Li, Li-Jun Zhao, Yao-Di Zhu, Gai-Ming Zhao, Yang-Yang Ma, Ling-Xia Sun, Yan-Xia Liu, Dong Liang (2024). Isolation and purification of lactic acid bacteria and yeasts based on a multi-channel magnetic flow device and rapid qualitative and quantitative detection. Spectrochimica Acta Part A - Molecular and Biomolecular Spectroscopy.DOI
74. Shi-Jie Liu, Yao-Di Zhu, Li-Jun Zhao, Miao-Yun Li, Dong Liang, Meng-Yao Li, Gai-Ming Zhao, Yang-Yang Ma, Qian-Cheng Tu (2024). Characteristic substance analysis and rapid detection of bacteria spores in cooked meat products by surface enhanced Raman scattering based on Ag@AuNP array substrate. Analytica Chimica Acta.DOI
75. Shi-Jie Liu, Li-Jun Zhao, Miao-Yun Li, Jong-Hoon Lee, Yao-Di Zhu, Yan-Xia Liu, Ling-Xia Sun, Yang-Yang Ma, Qian-Cheng Tu, Gai-Ming Zhao, Dong Liang (2024). Rapid screening and identification strategy of lactic acid bacteria and yeasts based on Ramanomes technology and its application in fermented food. Food Research International.DOI
76. Yang-Yang Ma, Junxu Lin, Miao-Yun Li, Yao-Di Zhu, Li-Jun Zhao, Dong Liang, Dong-Hyun Cho, Gai-Ming Zhao (2024). Effect of lignin on the formation of polycyclic aromatic hydrocarbons in smoked and grilled meat products. International Journal of Biological Macromolecules.DOI
77. Gaiming Zhao, Feng Yin, Chaozhi Zhu, Huan Liu, Ang Ru, Yadong Tian, Ke Wang (2024). Yield twice the result with half the effort: Effect of ionic strength on quality of myofibrillar protein micro-gel pickering emulsion mediated by (−)-epigallocatechin-3-gallate. LWT.DOI
78. Chaozhi Zhu, Yangyi ZHENG, G.Q. Zhang, YU Xiao-ling, Qiuhui Zhang, Gaiming Zhao, LV Fu-qiang (2024). Enhacing emulsification of meat broth system mixed with myofibrillar proteins and type I collagen: The role of NaCl and heat. Food Chemistry X.DOI
79. Xuan Li, Gaiming Zhao, Yangyi Zheng, Yi Wang, Xueyuan Bai, Fuqiang Li, Yue Gu, Chaozhi Zhu (2024). Effects of single fermentation of Lactobacillus sakei and compound fermentation with Staphylococcus carnosus on the metabolomics of beef sausages. Food Chemistry.DOI
80. Chaozhi Zhu, Mengjie Zhang, Hua Chen, Qiuhui Zhang, Fuqiang Li, Yue Gu, Ke Wang, Gaiming Zhao (2024). Effect of NaCl on the structure and digestive properties of heat-treated myofibrillar proteins. Food Chemistry.DOI
81. Chaozhi Zhu, Yadong Tian, Huan Liu, Gaiming Zhao, Yangyang Ma, Xueyuan Bai, Ke Wang (2024). Having their cake and eat it too: Effects of different cations in reduced-salt myofibrillar protein microgel pickering emulsion under high-intensity ultrasound. LWT.DOI
82. Feng Yin, Xueyuan Bai, Ke Wang, Ang Ru, Long Xu, Wei Tian, Jiangang Hao, Chaozhi Zhu, Gaiming Zhao (2024). Mechanism of tumbling-curing to improve beef quality: Insights from the structural and functional properties of myofibrillar protein. LWT.DOI
83. Zhanchao Li, Zhan-Chao Li, Meng-Yao Su, Xiao-Yu Yuan, Hanjuan Lv, Rui Feng, Li-Jie Wu, Xiao-Ping Gao, Yan-Xia An, Zhan‐Wei Li, Zhan‐Wei Li, Miaoyun Li, Gaiming Zhao, Xiaopeng Wang (2024). Green fabrication of modified lignin/zeolite/chitosan-based composite membranes for preservation of perishable foods. Food Chemistry.DOI
84. Qiuhui Zhang, Jialong Shen, Gaoge Meng, Chang Liu, Han Wang, Qi Zhang, Chaozhi Zhu, Gaiming Zhao, Xiaopeng Wang (2024). Characterization of wheat bran nanocellulose and its application in low-fat emulsified sausage. Cellulose.DOI
85. Qiuhui Zhang, Jialong Shen, Gaoge Meng, Han Wang, Chang Liu, Chaozhi Zhu, Gaiming Zhao (2024). Screening and application of functional autochthonous starter culture from cured meat, which can reduce nitrite content. International Microbiology.DOI
86. Zhan-Chao Li, Xi Chen, Jiali Zhang, Xiao-Ping Gao, Yan-Xia An, Li-Jie Wu, Miaoyun Li, Gaiming Zhao, Xiaopeng Wang (2024). Unlocking superior preservation: The synergy of lignin and zeolite in chitosan-based composite films for perishable foods. Food Packaging and Shelf Life.DOI
87. Gaiming Zhao, Chaozhi Zhu, Ke Wang (2024). Study on color browning of lactic acid injection to yak meat. Food Science of Animal Products.DOI
88. Gaiming Zhao, Ying Zhang, Jiali Zhang, Sen Wang, Ke Wang, Long Xu, Qiuhui Zhang, Chaozhi Zhu (2024). Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomics. Current Research in Food Science.DOI
89. 赵改名，王壮壮，祝超智，王小鹏，许龙，李航（2023）. 胶原流变性质影响因素及其应用研究进展. 《食品与发酵工业》.DOI
90. 赵改名，王兴辉，祝超智，崔文明，王小鹏，温耀涵，张文华，李航（2023）. 肉制品中锌原卟啉形成研究进展. 《食品与发酵工业》.DOI
91. 赵改名，李璇，祝超智，马钰珂，崔文明，余小领，殷满财（2023）. 牛肉发酵香肠成熟过程中理化性质和微生物菌群变化. 《食品与发酵工业》.DOI
92. 刘昶，孟高歌，王晗，抄玉超，李苗云，祝超智，赵改名，张秋会（2023）. 基于综合品质预测模型的低钠盐猪肉熏煮香肠感官品质调控. 《食品与发酵工业》.DOI
93. 崔肖爽，梁栋，李苗云，朱瑶迪，赵莉君，马阳阳，刘世杰，赵改名（2023）. 产气荚膜梭菌芽孢萌发剂筛选及其萌发特性研究. 《食品安全质量检测学报》.
94. 张秋会，孟高歌，王晗，刘昶，崔文明，王小鹏，祝超智，赵改名（2023）. 自然发酵腊肉中细菌的分离鉴定及其发酵特性. 《中国食品学报》.
95. 林菊，马阳阳，李苗云，黄昊龙，高浩源，刘世杰，朱瑶迪，赵莉君，梁栋，赵改名（2023）. 传统熏烤木材中木质素结构表征及其热解特性. 《食品科学》.
96. 崔文明，杨书婷，张秋会，祝超智，李苗云，赵改名，柳艳霞（2023）. 信阳黑猪腊肉的微生物多样性分析及优势菌分离鉴定. 《食品安全质量检测学报》.
97. 柳艳霞，刘纯，李苗云，赵改名，于家欢，闫晓戈（2023）. 煮制过程中卤煮鸡肉色泽变化的动力学模型构建. 《食品与发酵工业》.DOI
98. 孙灵霞，抄玉超，李苗云，赵改名，雷萌萌，黄忠民（2023）. 储藏温度对香菇鸡丁自热菜肴货架期的影响. 《河南农业大学学报》.
99. 柳艳霞，赵莉君，李苗云，梁栋，高晓平，赵改名（2023）. OBE理念下的食品科学与工程专业实践教学改革. 《中国食品工业》.
100. 祝超智，陈画，张秋会，许龙，余小领，赵改名，祁兴山（2023）. NaCl对热诱导牛肉肌原纤维蛋白氧化及消化率的影响. 《食品安全质量检测学报》.
101. 赵改名，王壮壮，祝超智，余小领，张秋会，祁兴山（2023）. 超声波辅助酶法提取牛皮胶原蛋白及其结构表征. 《食品工业科技》.
102. 段盛杰，赵改名，祝超智，白雪原，王兴辉，崔文明，许龙，刘涵飞（2023）. 猪副产物中锌原卟啉形成差异分析. 《食品安全质量检测学报》.
103. 洪念呈，李苗云，朱瑶迪，张洁，赵莉君，刘胜男，刘世杰，赵改名（2023）. 牛骨蛋白的酶法改性工艺优化及其结构和功能特性研究. 《食品安全质量检测学报》.
104. 祝超智，李开元，王凯，张佳丽，柳艳霞，赵改名，殷满财（2023）. 不同部位与性别柴达木牛的品质和加工特性. 《肉类研究》.
105. 魏萌，张丽，张一敏，李善珍，赵改名，孙宝忠（2023）. 我国肉牛屠宰加工产业发展现状及对策研究. 《吉林农业大学学报》.
106. 齐江涛，谢伟，李苗云，赵改名，赵莉君，朱瑶迪，马阳阳，韩爱省（2023）. 包装材料对调理川香鸡柳保鲜效果研究. 《中国调味品》.
107. 孙灵霞，魏涛，谢新华，高晓平，赵改名（2023）. 课程思政融入营养学教学的改革与实践. 《高教学刊》.
108. Xue-Yuan Bai, F. Yin, Ang Ru, W. Tian, Qingwen Chen, Rong Chai, Yan-Xia Liu, Wen-Ming Cui, Jiahui Li, Mancai Yin, Chaozhi Zhu, Gai-Ming Zhao (2023). Effect of slaughter age and postmortem aging time on tenderness and water-holding capacity of yak (Bos grunniens) longissimus thoracis muscle. Meat Science.DOI
109. Yu-Chien Chao, Ling-Xia Sun, Mengyuan Niu, Zhong-Min Huang, Miao-Yun Li, Gai-Ming Zhao, Zhi-Li Pan (2023). Comparative study on the edible quality and protein digestibility of diced chicken with mushroom from Prefabricated product and traditional cooked. Food Science and Technology.DOI
110. Hua Chen, Gai-Ming Zhao, Xiao-Ling Yu, Qiu-Hui Zhang, Chaozhi Zhu, Lin Tong, Jian-Gang Hao (2023). Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures. Food Chemistry.DOI
111. Xue-Yuan Bai, Feng Yin, Ang Ru, Ming Li, Wei Tian, Guiyan Zhang, Qingwen Chen, Rong Chai, Yan-Xia Liu, Wen-Ming Cui, Hong-Mei Shi, Chaozhi Zhu, Gai-Ming Zhao (2023). Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens). Meat Science.DOI
112. Jia-Qi Tian, Qian-Cheng Tu, Miao-Yun Li, Li-Jun Zhao, Yao-Di Zhu, Jong-Hoon Lee, Zheng-Yan Gai, Gai-Ming Zhao, Yang-Yang Ma (2023). Development of fluorescent GO-AgNPs-Eu3+ nanoparticles based paper visual sensor for foodborne spores detection. Food Chemistry: X.DOI
113. D. Liang, Xiaoshuang Cui, Miao-Yun Li, Yao-Di Zhu, Li-Jun Zhao, Shi-Jie Liu, Gai-Ming Zhao, Na Wang, Yang-Yang Ma, Lina Xu (2023). Effects of sporulation conditions on the growth, germination, and resistance of Clostridium perfringens spores. Journal of food microbiology.DOI
114. Yao-Di Zhu, Jia-Qi Tian, Shi-Jie Liu, Miao-Yun Li, Li-Jun Zhao, Weijia Liu, Gai-Ming Zhao, Dong Liang, Yang-Yang Ma, Qian-Cheng Tu (2023). Rapid capture and quantification of food-borne spores based on the double-enhanced Fe3O4@PEI@Ag@PEI core-shell structure SERS sensor. Spectrochimica Acta Part A - Molecular and Biomolecular Spectroscopy.DOI
115. Yao-Di Zhu, Shi-Jie Liu, Li-Jun Zhao, Na Wang, Meng-Yao Li, Dong Liang, Gai-Ming Zhao, Weijia Liu, Ling-Xia Sun, Lina Xu, Miao-Yun Li (2023). Preparation of a multifunctional and ultrasensitive Au@AgNPs-Van/PDMS film SERS substrate for rapid detection of foodborne pathogens in beef. Microchemical journal (Print).DOI
116. Zhengbao Niu, Jiajia Yang, Yao-Di Zhu, Lina Xu, Shufeng Yang, Miao-Yun Li, Li-Jun Zhao, Yuanyuan Zhang, Qing Guo, Gai-Ming Zhao (2023). Development and design of intelligent monitoring system for cold chain meat freshness. Food Materials Research.DOI
117. Yao-Di Zhu, Jia-Qi Tian, Miao-Yun Li, Li-Jun Zhao, Ji-Yong Shi, Weijia Liu, Shi-Jie Liu, Dong Liang, Gai-Ming Zhao, Lina Xu, Shufeng Yang (2023). Construction of Graphene@Ag-MLF composite structure SERS platform and its differentiating performance for different foodborne bacterial spores. Microchimica Acta.DOI
118. Yao-Di Zhu, Niancheng Hong, Li-Jun Zhao, Shengnan Liu, Jie Zhang, Miao-Yun Li, Yang-Yang Ma, Dong Liang, Gai-Ming Zhao (2023). Effect of Molecular Weight on the Structural and Emulsifying Characteristics of Bovine Bone Protein Hydrolysate. Foods.DOI
119. Dong Liang, Sheng-Nan Liu, Miao-Yun Li, Yao-Di Zhu, Li-Jun Zhao, Ling-Xia Sun, Yang-Yang Ma, Gai-Ming Zhao (2023). Effects of Different Bacteriostats on the Dynamic Germination of Clostridium perfringens Spores. Foods.DOI
120. Yan-Xia Liu, Chun Liu, Xiaoshu Huang, Miao-Yun Li, Gai-Ming Zhao, Ling-Xia Sun, Jiahuan Yu, Wei Deng (2023). Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying. Food Research International.DOI
121. Qiu-Hui Zhang, Jialong Shen, Gaoge Meng, Han Wang, Chang Liu, Chaozhi Zhu, Gai-Ming Zhao, Lin Tong (2023). Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China. The Journal of the Science of Food and Agriculture.DOI
122. Meng-Yao Li, Shi-Jie Liu, Shiliang Guo, Dong Liang, Miao-Yun Li, Yao-Di Zhu, Li-Jun Zhao, Jong-Hoon Lee, Gai-Ming Zhao, Yang-Yang Ma, Yan-Xia Liu (2023). Selective purification and rapid quantitative detection of spores using a "stepped" magnetic flow device. Analytical Methods.DOI
123. 张秋会，王晗，祝超智，崔文明，王小鹏，余小领，王兴辉，赵改名（2022）. 自然发酵腊肉中酵母菌的分离鉴定及其发酵特性研究. 《食品与发酵工业》.DOI
124. 刘世杰，朱瑶迪，李苗云，赵改名，赵莉君，马阳阳，王娜（2022）. 基于SERS技术的食源性致病菌芽孢拉曼光谱特征结构分析及快速识别. 《光谱学与光谱分析》.
125. 高浩源，赵春波，李苗云，马阳阳，赵莉君，朱瑶迪，赵改名（2022）. 基于主成分分析花生蛋白对低盐香肠品质的影响. 《食品与发酵工业》.DOI
126. 柳艳霞，赵改名，李苗云，祝超智（2022）. 基于超星学习通和钉钉在线课堂的混合教学模式在食品工艺学中的应用——以河南农业大学为例. 《河南农业》.
127. 何悦珊，马长明，师瑞，赵改名，祝超智，原晓喻，余小领（2022）. 不同部位牛肉肌原纤维蛋白乳化特性研究. 《食品与发酵工业》.DOI
128. 田家齐，李苗云，朱瑶迪，赵莉君，刘世杰，刘惟佳，蒋培，赵改名，徐丽娜，孙灵霞，马阳阳，梁栋（2022）. 基于SERS技术的基底增强效应对比及食源性芽孢快速检测. 《农业工程学报》.
129. 张洁，李苗云，朱瑶迪，赵莉君，赵改名，马阳阳，洪念呈，高浩源（2022）. 高压均质时间对牛骨白汤乳化稳定性的影响. 《食品安全质量检测学报》.
130. 赵改名，候建彪，祝超智，许龙，崔文明，祁兴山（2022）. 南阳黄牛不同部位肉品质特性差异分析. 《肉类研究》.
131. 高浩源，李苗云，赵莉君，赵改名，朱瑶迪，马阳阳，林菊，张洁（2022）. 不同乳化剂对牛骨白汤稳定性的影响. 《河南农业大学学报》.
132. 柳艳霞，于家欢，赵改名，朱瑶迪，刘世杰，武苏苏，常亚楠（2022）. 基于多元统计分析的卤煮鸡肉与鸡汤滋味差异研究. 《河南农业大学学报》.
133. 赵莉君，赵珂，艾明艳，赵改名，朱瑶迪，王娜，李苗云，郝亚楠（2022）. 光源对冷却肉贮藏期间保鲜效果的影响. 《现代食品科技》.
134. 赵莉君，赵珂，艾明艳，赵改名，朱瑶迪，马阳阳，李苗云，姜敏娜（2022）. 着色剂种类对调理川香鸡柳冷藏期间色泽稳定性的影响. 《中国调味品》.
135. 王小鹏，赵改名，李蓓蓓，贾若南，潘治利，崔文明，闫爽，张秋会，黄现青（2022）. 地方高校食品专业学生专业认可度现状及提升途径. 《饮料工业》.
136. 张园园，朱瑶迪，李苗云，赵莉君，刘世杰，赵改名，马阳阳，王心怡（2022）. 胀袋红烧肉和酱料包中产气微生物的分离与鉴定. 《现代食品科技》.
137. Xue-Yuan Bai, F. Yin, Ang Ru, W. Tian, Jiahui Li, Guiyan Zhang, Qingwen Chen, Rong Chai, K. Xiao, Chaozhi Zhu, Gai-Ming Zhao (2022). Muscle fiber composition affects the postmortem redox characteristics of yak beef. Food Chemistry.DOI
138. Shi-Jie Liu, Yao-Di Zhu, Miao-Yun Li, Weijia Liu, Li-Jun Zhao, Yang-Yang Ma, Lina Xu, Na Wang, Gai-Ming Zhao, Dong Liang, Qiu-Ying Yu (2022). Rapid Identification of Different Pathogenic Spore-Forming Bacteria in Spice Powders Using Surface-Enhanced Raman Spectroscopy and Chemometrics. Food Analytical Methods.DOI
139. Kemeng Qin, Mingyue Ding, Chensi Zhang, Xi-Jie Zhang, Ye-Xuan Mao, Meng Dang, Zi-Zhe Li, You-Yi Wang, Shao-Hui Zhang, Yuhang Sun, Zhibin Zhang, Gai-Ming Zhao, Yu Li, Qian Li, Xi-Ya Zhang (2022). Development of a sensitive monoclonal antibody-based immunochromatographic strip for neomycin detection in milk. Food and Agricultural Immunology.DOI
140. Gai-Ming Zhao, Guiyan Zhang, Xue-Yuan Bai, F. Yin, Ang Ru, Xiao-Ling Yu, Li-jun Zhao, Chaozhi Zhu (2022). Effects of NaCl-assisted regulation on the emulsifying properties of heat-induced type I collagen. Food Research International.DOI
141. Feili Zhan, Ling-Xia Sun, Gai-Ming Zhao, Miao-Yun Li, Chaozhi Zhu (2022). Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing. Foods.DOI
142. Yao-Di Zhu, Weijia Liu, Shijie Liu, Miao-Yun Li, Li-Jun Zhao, Li-Na Xu, Na Wang, Gai-Ming Zhao, Qiu-Ying Yu (2022). Preparation of AgNPs self-assembled solid-phase substrate via seed-mediated growth for rapid identification of different bacterial spores based on SERS. Food Research International.DOI
143. Qiuhui Zhang, Chang Liu, Lijun Zhao, Gaiming Zhao, Miaoyun Li, Chunbo ZHAO (2022). Regulation and Control of Wheat Protein on the Comprehensive Quality of Low-salt Sausage Substitued Partly by KCl. DOAJ (DOAJ: Directory of Open Access Journals).DOI
144. Lingxia Sun, Jiahui LI, Chaozhi Zhu, Gaiming Zhao, Fashan Wei (2022). Analysis of Differences in Meat Quality Characteristics of Different Parts of Brazilian Nellore Cattle. DOAJ (DOAJ: Directory of Open Access Journals).DOI
145. 林菊，马阳阳，黄昊龙，赵莉君，朱瑶迪，祝超智，李苗云，赵改名（2021）. 热加工肉制品中多环芳烃的检测技术研究进展. 《食品与发酵工业》.DOI
146. 柳艳霞，张丽萍，赵改名，祝超智，李苗云，贝翠平，参木友，张继才（2021）. 牦牛、黄牛不同部位制作肉干嫩度的差异. 《食品与发酵工业》.DOI
147. 赵春波，李苗云，余小领，马阳阳，肖康，赵改名（2021）. 可得然胶对低盐猪肉乳化肠保水率和质构特性的调控. 《食品与发酵工业》.DOI
148. 赵改名，茹昂，郝婉名，张桂艳，田玮，祝超智，乃比江，刘建明（2021）. 不同母本西门塔尔杂交牛各部位肉品质与蛋白质功能特性的差异. 《食品与发酵工业》.DOI
149. 赵改名，李珊珊，崔文明，祝超智，王晗，银峰，焦阳阳，李佳麒，韩明山（2021）. 不同来源腊肉中细菌菌群结构与风味相关性分析. 《食品与发酵工业》.DOI
150. 黄昊龙，马阳阳，林菊，朱瑶迪，赵莉君，安艳霞，祝超智，李苗云，赵改名（2021）. 熏烤肉制品加工过程中多环芳烃来源及抑制研究进展. 《肉类研究》.
151. 赵改名，秦可梦，李佳麒，祝超智，乃比江，刘建明（2021）. 不同部位新疆褐牛肉的品质差异分析. 《肉类研究》.
152. 贝翠平，柳艳霞，赵改名，张丽萍，张忆臻（2021）. 基于电子鼻与GC-MS分析精氨酸-葡萄糖美拉德反应体系挥发性风味成分的差异性. 《食品研究与开发》.
153. 赵改名，张桂艳，茹昂，李佳麒，祝超智，乃比江，刘建明（2021）. 新疆褐牛不同部位肉品质特性差异分析. 《现代食品科技》.DOI
154. 张园园，李苗云，赵莉君，朱瑶迪，赵改名，梁栋，马阳阳（2021）. 真空包装食品中芽孢的危害及其控制研究进展. 《包装工程》.DOI
155. 郭世良，吴慧琳，朱瑶迪，赵莉君，冯青俊，李苗云，郝云鹏，赵改名（2021）. 发酵酸肉肽的抗氧化稳定性分析. 《现代食品科技》.DOI
156. 赵莉君，赵珂，赵改名，马阳阳，朱瑶迪，李苗云，黄明远（2021）. 牛背最长肌高铁肌红蛋白还原酶的分离及其酶学性质. 《食品与机械》.
157. 吴慧琳，李苗云，赵莉君，赵改名，朱瑶迪（2021）. 发酵酸肉煮制过程品质动力学研究. 《食品与机械》.DOI
158. Xue-Yuan Bai, W. Tian, F. Yin, K. Xiao, Qingwen Chen, Rong Chai, Ang Ru, Jiahui Li, Chaozhi Zhu, Gai-Ming Zhao (2021). Age-specific effect on endogenous oxidative and antioxidative characteristics of longissimus thoracis muscle of yak during early postmortem period. Food Chemistry.DOI
159. Gai-Ming Zhao, Xue-Yuan Bai, W. Tian, Ang Ru, Jiahui Li, Han Wang, Ke Wang, K. Xiao, Chaozhi Zhu, Hang Li (2021). The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weather. Meat Science.DOI
160. Yao-Di Zhu, Shi-Jie Liu, Miao-Yun Li, Weijia Liu, Zhan-Yong Wei, Li-Jun Zhao, Yan-Xia Liu, Lina Xu, Gai-Ming Zhao, Yang-Yang Ma (2021). Preparation of an AgNPs@Polydimethylsiloxane (PDMS) multi-hole filter membrane chip for the rapid identification of food-borne pathogens by surface-enhanced Raman spectroscopy. Spectrochimica Acta Part A - Molecular and Biomolecular Spectroscopy.DOI
161. Gai-Ming Zhao, Xue-Yuan Bai, W. Tian, Ang Ru, K. Xiao, Jiahui Li, Han Wang, Longgang Yan, F. Yin, Chaozhi Zhu, Hang Li (2021). Effects of post‐transport rest and electrical stimulation on meat quality of longissimus thoracis muscle of long‐distance transported Simmental bulls. Journal of food processing and preservation.DOI
162. 赵改名，银峰，祝超智，焦阳阳，李珊珊，李佳麒，王可，祝远魁（2020）. 滚揉腌制对牛肉盐水火腿品质的影响. 《食品科学》.
163. 张丽萍，柳艳霞，赵改名，祝超智，李苗云，贝翠平，韩广星（2020）. 不同部位西门塔尔杂交黄牛肉干品质差异分析. 《肉类研究》.
164. 赵改名，茹昂，张桂艳，田玮，祝超智，贾玉堂（2020）. 胶原凝胶性质影响因素的研究进展. 《肉类研究》.
165. 祝超智，温耀涵，原晓喻，赵改名，郭世良，赵光辉，徐俊涛（2020）. 可食性抑菌膜在酱卤肉制品中的应用研究进展. 《肉类研究》.
166. 张桂艳，祝超智，茹昂，李珊珊，银峰，祁兴磊，赵改名（2020）. 胶原蛋白乳化特性影响因素的研究进展. 《肉类研究》.
167. 马晓蕾，赵莉君，魏青英，朱瑶迪，赵改名，李苗云（2020）. 冷却速率对酱卤肉制品中产气荚膜梭菌芽孢萌发的影响. 《肉类研究》.
168. 赵改名，郝婉名，祝超智，张继才，李苗云，柳艳霞（2020）. 碳酸钠在嫩化型风干牛肉中的应用效果研究. 《食品科学技术学报》.
169. 孙灵霞，李苗云，靳春杰，朱永乐，柳艳霞，刘欢欢，赵改名（2020）. 基于电子鼻和气质联用技术分析不同品牌道口烧鸡的香气差异性. 《食品与发酵工业》.DOI
170. 孙灵霞，李苗云，李闯，李艳芳，李培，詹飞丽，赵改名（2020）. 烹制工具及烹饪方法对鸡肉品质的影响. 《河南农业大学学报》.DOI
171. 刘茜，黄现青，马相杰，孟少华，宋莲军，赵秋艳，曹帅，赵改名，张平安，乔明武，何人可（2020）. 不同横截面及长度对牛肉干干燥及其品质的影响. 《河南农业大学学报》.DOI
172. 赵改名，李珊珊，崔文明，祝超智，焦阳阳，李佳麒，银峰，韩明山（2020）. 云南自然发酵火腿中乳酸菌的分离鉴定及发酵特性研究. 《食品与发酵工业》.DOI
173. 崔文明，吕加平，王小鹏，赵莉君，祝超智，张秋会，李苗云，赵改名（2020）. 氮离子注入选育高自溶干酪乳杆菌及其肽聚糖水解酶的RT-qPCR分析. 《食品与发酵工业》.DOI
174. 孟子晴，赵改名，祝超智，张继才，张桂艳，茹昂，田玮（2020）. 基于电子鼻与模糊数学建立熏牛肉品质评价法. 《食品与发酵工业》.DOI
175. 孟子晴，赵改名，祝超智，田玮，郝婉名，祝远魁，张文华，李苗云，柳艳霞（2020）. κ-卡拉胶对西门塔尔杂交牛肉糜品质影响评价模型的建立. 《食品与发酵工业》.DOI
176. 赵改名，孟子晴，祝超智，田玮，李苗云，乃比江，张鹏鹏（2020）. TG酶、复合磷酸盐与碳酸氢钠对牛肉糜保水性的影响. 《食品工业科技》.DOI
177. 祝超智，李珊珊，崔文明，赵改名，李佳麒，银峰，焦阳阳，唐颖达（2020）. 离子强度对煮制前后猪肉胶原蛋白乳化特性的影响. 《肉类研究》.
178. 赵改名，银峰，祝超智，李珊珊，李佳麒，焦阳阳，李航，张文华（2020）. 原料肉部位对牛肉盐水火腿品质及水分分布特性的影响. 《肉类研究》.
179. 孙灵霞，李苗云，柳艳霞，高晓平，张秋会，赵改名（2020）. 电子鼻对市售不同品牌道口烧鸡香气的差异性分析. 《食品工业》.
180. 赵莉君，骆震，赵改名，黄明远，廖章伊，吕婕（2020）. 冷鲜牛肉高铁肌红蛋白还原酶的粗分离与性质. 《食品工业》.
181. 罗欣，张一敏，余群力，赵改名，孙宝忠，赵玉民，孙芳，黄必志，韩明山，韩广星，成海建，郝剑刚，李航，张文华，曹辉，祝远魁，韩永胜（2020）. 我国肉牛屠宰加工企业的运行情况及发展建议. 《中国畜牧业》.
182. 任宏荣，李苗云，朱瑶迪，赵改名，张佳烨，赵莉君，张园园，王文涛（2020）. 不同菌体肽聚糖对产气荚膜梭菌芽孢萌发的诱导作用. 《现代食品科技》.DOI
183. 赵改名，孟子晴，祝超智，田玮，韩明山，于智威（2020）. 不同食用胶与牛肉糜结合力及凝胶性能的比较. 《现代食品科技》.DOI
184. 赵改名，李佳麒，祝超智，焦阳阳，银峰，李珊珊，黄必志，张继才（2020）. 云岭牛不同部位肉的品质特性分析. 《现代食品科技》.DOI
185. 王可，祝超智，赵改名，田玮，张文华，马进寿（2020）. 蒸制时间对牦牛肉品质影响的模型构建与分析. 《现代食品科技》.DOI
186. 李苗云，吴慧琳，朱瑶迪，肖康，任宏荣，赵改名，郝云鹏，马阳阳（2020）. 不同加热处理发酵酸肉多肽的体外抗氧化活性比较. 《现代食品科技》.DOI
187. 赵莉君，崔文明，柳艳霞，李苗云，赵改名，李晓婷（2020）. 冷藏调理猪排加工用天然着色剂的筛选研究. 《食品研究与开发》.
188. 赵改名，王可，祝超智，田玮，郝婉名，张文华，黄金涛，马进寿（2020）. 青海高原型牦牛不同部位肉的品质差异研究. 《食品研究与开发》.
189. 郝婉名，祝超智，赵改名，张继才，韩广星，李苗云，柳艳霞（2020）. 基于极差分析法、主成分分析与模糊数学法的沙茶烤水牛肉工艺优化. 《食品研究与开发》.
190. 吴慧琳，李苗云，朱瑶迪，郝云鹏，肖康，赵改名，任宏荣，孙灵霞（2020）. 基于灰色关联分析4种酸肉电子鼻与感官评分之间相关性. 《浙江农业科学》.DOI
191. 赵莉君，骆震，崔文明，赵改名，邓紫玙，贺志成（2020）. 紫外照射和温度波动对冷鲜肉肉色稳定性的影响. 《食品科技》.DOI
192. 吴慧琳，李苗云，朱瑶迪，赵改名，郝云鹏，任宏荣，马阳阳，赵莉君（2020）. 酶解发酵酸肉制备抗氧化肽的工艺优化. 《现代食品科技》.DOI
193. 赵春波，余小领，李苗云，肖康，张秋会，赵改名（2020）. 基于主成分分析构建大豆蛋白对低盐乳化肠的品质综合评价模型. 《现代食品科技》.
194. 詹飞丽，李苗云，赵改名，孙灵霞，李嘉辉（2020）. 食盐对肉制品风味影响及降盐技术研究进展. 《中国调味品》.
195. 赵莉君，骆震，崔文明，朱瑶迪，赵改名，李苗云，邓紫玙（2020）. 保鲜膜包裹对冷鲜肉贮藏中肉色稳定性的影响. 《食品科技》.DOI
196. Chao-Zhi Zhu, Hao Jin, F. Yin, Wenfu Cui, Qiupei Zhang, Gai-Ming Zhao (2020). Emulsion‐forming properties of heat‐induced pork myofibrillar protein affected by NaCl. International Journal of Food Science & Technology.DOI
197. Chao-Zhi Zhu, Gai-Ming Zhao, Wen-Ming Cui, Shan-Shan Li, Xiao-Ling Yu, Qiu-Hui Zhang (2020). Utilization of i-TRAQ technology to determine protein modifications in pork soup in response to addition of salt.DOI
198. Yao-Di Zhu, Yang-Yang Ma, Jia-Ye Zhang, Miao-Yun Li, Longgang Yan, Gai-Ming Zhao, Yan-Xia Liu, Yan-Yan Zhang (2020). The inhibitory effects of spice essential oils and rapidly prediction on the growth of Clostridium perfringens in cooked chicken breast.DOI
199. Yao-Di Zhu, Jia-Ye Zhang, Miao-Yun Li, Li-Jun Zhao, Hongrong Ren, Long Yan, Gai-Ming Zhao, Chaozhi Zhu (2020). Rapid determination of spore germinability of Clostridium perfringens based on microscopic hyperspectral imaging technology and chemometrics.DOI
200. 王亚飞，李苗云，崔文明，赵改名，柳艳霞，高晓平（2019）. 肉制品加工中脂肪对甲型副伤寒沙门氏菌rpoE的应激特性. 《中国食品学报》.DOI
201. 吴慧琳，李苗云，朱瑶迪，赵改名，郝云鹏，肖康，任宏荣，孙灵霞（2019）. 利用电子舌分析热加工酸肉滋味特征. 《肉类研究》.
202. 孟舒雨，李苗云，赵改名，郝云鹏，柳艳霞，朱瑶迪，孙灵霞（2019）. 基于灰色关联度法的狮子头风味电子鼻分析与感官评分相关性. 《肉类研究》.
203. 王可，祝超智，赵改名，田玮，郝婉名，张文华（2019）. 乳酸嫩化牦牛肉的工艺优化. 《肉类研究》.
204. 郝婉名，祝超智，赵改名，韩明山，孟子晴，王可，李苗云（2019）. 碳酸钠对牛肉嫩化效果及品质的影响. 《食品与发酵工业》.DOI
205. 孟舒雨，赵改名，李苗云，张秋会，祝超智，孙灵霞（2019）. 反复冻融过程中调理狮子头脂肪氧化与低场核磁共振弛豫特性的相关性. 《食品与发酵工业》.DOI
206. 李珊珊，祝超智，崔文明，赵改名，焦阳阳，银峰，李佳麒，韩明山，张文华（2019）. 发酵肉制品中微生物发酵剂分离筛选及应用研究进展. 《肉类研究》.
207. 祝超智，赵改名，张剑，林顺顺（2019）. 高校特色食品科学与工程专业建设思考. 《天工》.
208. 李闯，朱瑶迪，李苗云，申润艳，闫龙刚，孙灵霞，赵改名（2019）. 基于天然色素嗅觉可视化技术的牛肉新鲜度的快速检测. 《河南农业大学学报》.DOI
209. 郝婉名，祝超智，赵改名，李航，王可，田玮，李苗云，柳艳霞（2019）. 西门塔尔杂交牛不同部位肉间的差异性. 《肉类研究》.
210. 刘欣，王文艳，王娟，赵改名，柳艳霞，贝翠平（2019）. 乳酸链球菌素对桶子鸡的保鲜效果. 《食品工业》.
211. 王亚飞，李苗云，崔文明，赵改名，柳艳霞，高晓平（2019）. RpoE缺陷对甲型副伤寒沙门氏菌在肉制品加工中热失活特性的影响. 《中国食品学报》.
212. 焦阳阳，祝超智，赵改名，吴慧琳，李佳麒，李珊珊，银峰，李航，韩明山（2019）. 不同牛肉部位对牛肉片品质的影响. 《肉类研究》.
213. 张凤梅，汤高奇，田玮，柳艳霞，赵改名，赵莉君（2019）. 模式体系谷氨酸-葡萄糖美拉德反应程度研究. 《中国食品学报》.DOI
214. 李苗云，张佳烨，朱瑶迪，王小慧，赵改名，柳艳霞（2019）. 精油对熟制鸡胸肉中产气荚膜梭菌抑制效果预测模型研究. 《农业工程学报》.
215. 诸琼妞，祝超智，赵改名，张秋会，崔文明（2019）. 煮制过程中食盐引起猪肉汤成分含量变化的研究. 《食品工业科技》.DOI
216. 高晓平，赵改名，户方涛，李苗云，孙灵霞，张秋会，柳艳霞（2019）. 原料肉加工工艺对羊肉饺馅品质的影响. 《肉类工业》.
217. 孙灵霞，李茜，李苗云，柳艳霞，赵改名（2019）. 贮藏温度对速冻食品菌落总数的影响. 《肉类工业》.
218. 王可，祝超智，赵改名，田玮，孟子晴，银峰，韩明山（2019）. 牛肉制品加工现状与发展趋势. 《食品科技》.DOI
219. 孟子晴，赵改名，祝超智，田玮，祁兴磊，柳艳霞（2019）. 牛肉饼中植物源添加物的配方优化及对牛肉肉糜品质的影响. 《现代食品科技》.DOI
220. 高晓平，赵改名，杨家威，李苗云，孙灵霞，张秋会，柳艳霞（2019）. 温度对高温火腿肠品质的影响. 《肉类工业》.
221. 孙灵霞，李苗云，柳艳霞，孟舒雨，赵改名（2019）. 八角茴香油对鸡肉糜脯的抗氧化及抑菌作用研究. 《中国调味品》.
222. 祝超智，赵改名，余小领，朱瑶迪，崔文明（2019）. 应用型高校食品专业实践创新能力的培养. 《天工》.
223. 赵改名，焦阳阳，祝超智，李珊珊，李佳麒，银峰，祁兴磊（2019）. 基于极差分析法与主成分分析法研究新型牛肉薄饼加工工艺. 《现代食品科技》.
224. 王可，祝超智，赵改名，郝婉名，田玮，参木友（2019）. 中国牦牛的品种与分布. 《中国畜牧杂志》.DOI
225. 赵春波，张秋会，马长明，李苗云，余小领，赵改名（2019）. 氯化钾替代部分食盐对猪肉乳化肠品质的影响. 《肉类工业》.
226. 朱瑶迪，李苗云，孙灵霞，高晓平，张秋会，赵改名（2019）. 浅谈食品营养与检验教育专业开设生理学基础课程的必要性及其意义. 《学周刊》.DOI
227. Chaozhi Zhu, F. Yin, W. Tian, Yao-Di Zhu, Li-Jun Zhao, Gai-Ming Zhao (2019). Application of a pressure-transform tumbling assisted curing technique for improving the tenderness of restructured pork chops. LWT.DOI
228. Chaozhi Zhu, W. Tian, Ling-Xia Sun, Yan-Xia Liu, Miao-Yun Li, Gai-Ming Zhao (2019). Characterization of protein changes and development of flavor components induced by thermal modulation during the cooking of chicken meat. Journal of food processing and preservation.DOI
229. Yao-Di Zhu, Jia-Ye Zhang, Miao-Yun Li, Hongrong Ren, Chaozhi Zhu, Long Yan, Gai-Ming Zhao, Qiu-Hui Zhang (2019). Near-infrared spectroscopy coupled with chemometrics algorithms for the quantitative determination of the germinability of Clostridium perfringens in four different matrices. Spectrochimica Acta Part A - Molecular and Biomolecular Spectroscopy.DOI
230. 魏青英，王小慧，赵莉君，柳艳霞，崔文明，祝超智，赵改名，李苗云（2018）. 茴香精油对不同产气荚膜梭菌的抑菌效果. 《河南农业大学学报》.
231. 张秋会，李苗云，柳艳霞，高晓平，崔文明，孙灵霞，张建威，赵改名（2018）. 离子强度对11S大豆球蛋白和鸡肌球蛋白质的二级结构及凝胶特性的影响. 《河南农业大学学报》.
232. 孟子晴，祝超智，赵改名，田玮，李苗云，韩明山（2018）. 牛肉肉糜类制品加工技术研究进展. 《肉类研究》.
233. 张秋会，徐俊涛，李苗云，高晓平，赵改名（2018）. 木瓜蛋白酶水解猪肠黏膜制备肝素水解条件的优化. 《河南农业大学学报》.
234. 张秋会，徐俊涛，李苗云，赵改名，高晓平（2018）. 2709碱性蛋白酶水解猪肠黏膜制备肝素工艺条件优化研究. 《农产品加工》.
235. 祝超智，赵改名，李苗云，柳艳霞，崔文明（2018）. 中低档牛肉产品的市场现状及产品研发方向. 《食品研究与开发》.
236. Chao-Zhi Zhu, Jing-Lian Zhao, W. Tian, Yan-Xia Liu, Miao-Yun Li, Gai-Ming Zhao (2018). Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction. Journal of Food Science.DOI
237. 康壮丽，朱东阳，祝超智，赵改名，马汉军，宋照军，赵圣名（2017）. 玉米淀粉对油炸鸡肉块保水性和感官品质的影响. 《食品与发酵工业》.DOI
238. 张佩佩，李苗云，赵改名，崔文明，高晓平，柳艳霞，赵莉君，王亚飞（2017）. 熏煮火腿中志贺氏菌的热失活特性. 《食品科学》.
239. 朱瑶迪，申婷婷，赵改名，邹小波，李苗云，石吉勇（2017）. 基于高光谱图像和激光共聚焦显微镜技术快速测定猪肉嫩度. 《中国食品学报》.
240. 朱瀛，赵改名，柳艳霞，赵莉君，田玮（2017）. 木瓜蛋白酶水解鸡骨泥制备短肽工艺优化. 《河南农业大学学报》.
241. 周婷，魏法山，朱瑶迪，赵莉君，柳艳霞，赵改名（2017）. 基于Tablecurve 3D软件预测不同煮制条件下卤鸡腿出品率的研究. 《河南农业大学学报》.
242. 忽晓平，赵改名，柳艳霞，田玮，周光宏（2017）. 金华火腿粗肽液的乳化特性. 《食品与发酵工业》.
243. Chao-Zhi Zhu, W. Tian, Miao-Yun Li, Yan-Xia Liu, Gai-Ming Zhao (2017). Separation and identification of peptides from dry-cured Jinhua ham.DOI
244. 李冰，李苗云，赵改名，柳艳霞，张秋会，高晓平，孙灵霞，黄现青，赵莉君（2016）. 动态湿度变化对生鲜鸡肉品质的影响. 《河南农业大学学报》.
245. Miao-Yun Li, Haibiao Wang, Ling-Xia Sun, Gai-Ming Zhao, Xian-Qing Huang (2016). Application of Electronic Nose for Measuring Total Volatile Basic Nitrogen and Total Viable Counts in Packaged Pork During Refrigerated Storage. Journal of Food Science.DOI
246. Ying Zhu, Gai-Ming Zhao, Yan-Xia Liu, Li-Jun Zhao, W. Tian（2016）. 中性プロテアーゼ加水分解による骨の最適化技術の最適化【JST・京大機械翻訳】.
247. 侯志强，李苗云，赵改名，田玮（2015）. 肉品微生物预报模型系统构建. 《河南农业大学学报》.
248. 胡家应，赵改名，田玮，张秋会，柳艳霞，高晓平（2015）. 不同木薯变性淀粉对熏煮香肠品质的影响. 《食品工业科技》.
249. 张秋会，黄现青，李苗云，柳艳霞，张建威，高晓平，孙灵霞，赵改名（2015）. 傅里叶红外光谱法研究肌肉蛋白质的二级结构. 《食品与发酵工业》.DOI
250. 韩孔艳，赵改名，高晓平，李苗云，柳艳霞，张秋会，赵莉君，孙灵霞，黄现青（2015）. 嗜热脂肪芽孢杆菌热失活模型的初步建立. 《河南农业大学学报》.
251. 顾胜，赵莉君，赵改名，柳艳霞，李苗云，高晓平，张秋会，孙灵霞，黄现青（2015）. 不同温度下气调包装对酱牛肉保鲜效果的影响. 《河南农业大学学报》.
252. 李苗云，李喜丰，赵改名，黄晓书，田玮（2015）. 基于腐胺和尸胺的变化评价不同包装冷却猪肉的腐败进程. 《中国食品学报》.
253. 张秋会，岳喜庆，李苗云，高晓平，张建威，赵改名（2015）. 大豆组织蛋白在重组肉糜制品中的应用. 《食品与发酵工业》.DOI
254. 徐兴达，高晓平，赵改名，李苗云，柳艳霞，孙灵霞，黄现青（2014）. 猪血红蛋白风味蛋白酶酶解产物乳化性的研究. 《农产品加工(学刊)》.
255. 李苗云，惠利娜，赵改名，刘杰，黄现青，高晓平（2014）. 荧光定量PCR检测生鲜猪肉中金黄色葡萄球菌的应用研究. 《河南农业大学学报》.
256. 李苗云，田璐，黄现青，赵改名，柳艳霞，孙灵霞（2014）. 不同包装冷却猪肉腐败特性的主成分分析和聚类分析. 《食品与发酵工业》.DOI
257. 王鹏，王文艳，田璐，赵改名，李苗云，孙灵霞，柳艳霞（2014）. 响应曲面法优化气调包装冷却猪肉气体比例的研究. 《河南农业大学学报》.
258. 啜笑然，赵改名，李苗云，高晓平，柳艳霞，张秋会，孙灵霞，黄现青（2014）. 肉糜制品质构预测系统的模型库设计. 《河南农业大学学报》.
259. 赵景丽，赵改名，柳艳霞，田玮，张建威，胡东华（2014）. 谷氨酸美拉德反应在金华火腿挥发性风味物质形成中的作用. 《中国食品学报》.
260. 武苏苏，赵改名，柳艳霞，田玮，孙灵霞（2014）. 基于主成分分析法的煮制时间对卤制鸡肉风味的影响分析. 《食品与发酵工业》.
261. 张秋会，赵改名，李苗云，田玮，岳喜庆，柳艳霞，高晓平，魏鑫（2014）. 鸡肌球蛋白质的提取方法优化研究. 《河南农业大学学报》.
262. 陈晓，柳艳霞，李苗云，赵改名，高晓平，海丹，黄现青（2014）. 蒜蓉烤肠中枯草芽孢杆菌的溯源. 《中国食品学报》.
263. Miao-Yun Li, Lu Tian, Gai-Ming Zhao, Qiu-Hui Zhang, Xiao-Ping Gao, Xian-Qing Huang, Ling-Xia Sun (2014). Formation of biogenic amines and growth of spoilage-related microorganisms in pork stored under different packaging conditions applying PCA. Meat Science.DOI
264. Miao-Yun Li, Haibiao Wang, Gai-Ming Zhao, Ming-Wu Qiao, Meishan Li, Ling-Xia Sun, Xiao-Ping Gao, Jian-Wei Zhang (2014). Determining the drying degree and quality of chicken jerky by LF-NMR.DOI
265. Ling-Xia Sun, Jinping Chen, Miao-Yun Li, Yan-Xia Liu, Gai-Ming Zhao (2014). Effect of Star Anise (Illicium verum) on the Volatile Compounds of Stewed Chicken.DOI
266. Miao-Yun Li, Yuan-Hui Li, Xian-Qing Huang, Gai-Ming Zhao, W. Tian (2014). Evaluating growth models of Pseudomonas spp. in seasoned prepared chicken stored at different temperatures by the principal component analysis (PCA). Food microbiology.DOI
267. Guang-Hong Zhou, Gai-Ming Zhao (2014). 44. Asian Products.DOI
268. Yan-Xia Liu, Su-Su Wu, W. Tian, Ling-Xia Sun, Gai-Ming Zhao (2014). Effects of cooking time on volatile flavor compounds of stewed chicken by principal components analysis method.
269. Qiuhui Zhang, Xiqing Yue, Miaoyun Li, Gaiming Zhao, Xianqing Huang (2014). Effect of pH on NMR Relaxometry and Chicken Myosin Gel Properties. Asian Journal of Agriculture and Food Sciences.
270. 刘欣，赵改名，柳艳霞，李苗云，黄现青，孙灵霞，刘永安（2013）. 肉桂块和肉桂粉对卤鸡腿肉挥发性风味成分影响的比较. 《食品科学》.
271. 王真真，李苗云，赵改名，黄现青，柳艳霞，张建威，孙灵霞，田玮（2013）. 真空包装冷却猪肉生物胺与腐败指标的相关性. 《食品科学》.
272. 孙灵霞，赵改名，高晓平，黄现青（2013）. 基于过程管理的食品质量与安全专业毕业论文(设计)质量监控体系研究. 《农产品加工(学刊)》.
273. 田璐，李苗云，赵改名，黄现青，田玮，柳艳霞（2013）. 气调包装冷却肉生物胺及腐败特性研究. 《中国食品学报》.
274. 李媛惠，李苗云，赵改名，张秋会，柳艳霞，高晓平（2013）. 反复冻融对调理鸡肉骨肉相连品质的影响. 《河南农业大学学报》.
275. 陈晓，高晓平，李苗云，柳艳霞，赵改名，孙灵霞，张秋会，张建威，黄现青（2013）. 肉制品致腐微生物溯源技术构建. 《食品科学》.
276. 李苗云，李媛惠，赵改名，柳艳霞，高晓平（2013）. 骨肉相连中腐败菌动力学生长参数对货架期的影响. 《食品与发酵工业》.
277. 刘欣，赵改名，田玮，柳艳霞，孙灵霞，刘永安（2013）. 肉桂添加量对卤鸡腿肉挥发性风味成分的影响. 《食品与发酵工业》.
278. Miao-Yun Li, Huimin Niu, Gai-Ming Zhao, Lu Tian, Xian-Qing Huang, Jian-Wei Zhang, W. Tian, Qiu-Hui Zhang (2013). Analysis of mathematical models of Pseudomonas spp. growth in pallet-package pork stored at different temperatures. Meat Science.DOI
279. Miao-Yun Li, Gai-Ming Zhao, Jie Liu, Xiao-Ping Gao, Qiu-Hui Zhang (2013). Effect of Different Heat Treatments on the Degradation of Salmonella Nucleic Acid.DOI
280. Gai-Ming Zhao (2013). Purification and characterization of leucyl aminopeptidase from pig hind legs.
281. M. Y. Li, Xiaobin Sun, Gaiming Zhao, Xianqing Huang, J. W. Zhang, Wei Tian, Q. H. Zhang (2013). Comparison of Mathematical Models of Lactic Acid Bacteria Growth in Vacuum‐Packaged Raw Beef Stored at Different Temperatures. Journal of Food Science.DOI
282. 刘永安，赵改名，黄现青，张秋会，柳艳霞，张建威（2012）. 脂肪添加量对熏煮香肠质构的影响. 《食品与发酵工业》.DOI
283. 张建威，李苗云，赵改名，许雄，田玮，柳艳霞，高晓平（2012）. 木瓜蛋白酶酶解鸡骨渣的工艺条件优化. 《河南农业大学学报》.
284. 孙晓敏，赵改名，李苗云，黄现青，柳艳霞，张建威，孙灵霞，田玮（2012）. 真空包装冷鲜牛肉中腐败菌与腐败品质相关性分析. 《河南农业大学学报》.
285. 高晓平，赵改名，黄现青，宋莲军，张平安（2012）. 论食品营养与检验教育专业教学质量的执行力建设. 《河南农业》.
286. 李苗云，田璐，赵改名，柳艳霞（2012）. 肉品微生物生长预测模型研究进展. 《肉类研究》.
287. 高晓平，黄现青，赵改名，柳艳霞，孙灵霞，李苗云，王淑晓（2012）. 胡萝卜芹菜汁复合营养灌肠的研制. 《肉类研究》.
288. 王娟，赵改名，张建威，柳艳霞，李苗云，胡东华（2012）. 金华火腿中小肽的分离纯化及结构研究. 《食品科学》.
289. Yong-An Liu, Gai-Ming Zhao, Xiang-Qing Huang, Qiu-Hui Zhang, Yan-Xi Liu, Jian-Wei Zhang (2012). Effect of Fat Addition on Textural Quality of Smoked and Cooked Sausages.
290. Xian-Qing Huang, Miao-Yun Li, Gai-Ming Zhao, Xiao-Ping Gao, Qiu-Hui Zhang, Ling-Xia Sun, Yan-Xia Liu, W. Xia (2012). Optimization on Antimicrobial Effects of Natural Compound Preservative Against B. cereus and E. coli by RSM. International Journal of Peptide Research and Therapeutics.DOI
291. Gai-Ming Zhao (2012). Texture characteristics and evaluation of meat products.
292. Guanghong Zhou, Gaiming Zhao (2012). History and heritage of Jinhua ham. Animal Frontiers.DOI
293. 张秋会，赵改名，李苗云，柳艳霞，黄现青，高晓平，孙灵霞，张建威，田玮（2011）. 肉制品的食用品质及其评价. 《肉类研究》.
294. 鲁松涛，赵改名，李苗云，柳艳霞，孙灵霞，黄现青（2011）. 丁香对卤制鸡肉风味物质形成的影响. 《农产品加工(学刊)》.
295. Gai-Ming Zhao (2011). Optimization of low nitrate Salami processing technology by using response surface method.
296. 孙灵霞，赵改名，高晓平（2010）. 食用香精香料的功能特性及在食品工业中的应用. 《肉类研究》.
297. 高晓平，黄现青，赵改名（2010）. 传统酱卤肉制品工业化生产中香辛料的调味调香. 《肉类研究》.
298. 李苗云，郝红涛，赵改名，柳艳霞，黄现青，张秋会，孙灵霞（2010）. 高温火腿肠在贮藏过程中质构稳定性研究. 《食品科学》.
299. 郝红涛，赵改名，李苗云，柳艳霞，杨欢欢（2010）. 低脂低钠肉类制品的研究进展. 《食品与发酵工业》.
300. 李苗云，杨向莹，张秋会，赵改名，黄现青，高晓平，柳艳霞（2010）. 冷却猪肉中特定腐败菌生长动力学参数的分析研究. 《食品与生物技术学报》.
301. 黄现青，王玉芬，赵改名，谢华，高晓平，孙灵霞，李苗云，张秋会，赵光辉（2010）. 一株玉米肠致腐菌的16S rDNA鉴定及其防腐剂复配优化. 《中国农业科学》.
302. 郝红涛，赵改名，柳艳霞，李苗云，赵光辉，冯坤（2010）. 利用硬度、脆性和黏着性对火腿肠等级的判别分析. 《中国农业科学》.
303. 郝红涛，赵改名，柳艳霞，李苗云，崔艳飞（2010）. 利用内聚性和咀嚼性对火腿肠等级的判别分析研究. 《食品工业科技》.
304. 赵改名（2010）. 几种特殊牛肉食品的卤制. 《农产品加工》.
305. 赵改名（2010）. 特色猪头肉制作. 《农产品加工》.
306. 张平安，赵改名，宋连军，张建威（2010）. 食品化学教学中的主要问题及对策分析. 《河南农业》.
307. 高晓平，赵改名，李家乐，李苗云，孙灵霞，张秋会，柳艳霞，黄现青（2010）. 壳聚糖复合膜对冷却肉保水性的影响. 《河南农业大学学报》.
308. 李苗云，樊静，赵改名，柳艳霞，黄现青，刘杰（2010）. 不同保鲜剂对生鲜鸡肉的保鲜效果. 《河南农业大学学报》.
309. 孙灵霞，赵改名，李苗云，柳艳霞，姜潮（2010）. 油炸工艺对鸡肉串品质的影响. 《河南农业大学学报》.
310. Tao Chen, Guang-Hong Zhou, Xing-Lian Xu, Gai-Ming Zhao, Chun-Bao Li (2010). Phospholipase A2 and antioxidant enzyme activities in normal and PSE pork. Meat Science.DOI
311. Gai-Ming Zhao (2010). Effects of frying process on quality of chicken strings.
312. Gai-Ming Zhao (2010). Study on discriminant analysis on the grades of ham sausages based on cohesiveness and chewiness properties.
313. Gai-Ming Zhao (2010). Effect of Compression Ratio on Textural Characteristics of Ham Sausage.
314. Gai-Ming Zhao (2010). Flavor and Perfumery of Spice in the Industrial Production of Traditional Sauced Pork.
315. Gai-Ming Zhao (2010). Effect of Bio-Inhibitor on Inhibition against Escherichia coli.
316. Gai-Ming Zhao (2010). Effects of multiple edibility coating on water holding capacity of chilled meat.
317. Gai-Ming Zhao, Hong-Tao Hao, Yan-Xi Liu, Miao-Yun Li, Xian-Qing Huang (2010). Sensory evaluation approaches for texture characteristics of minced meat products.
318. 柳艳霞，赵改名，李苗云，郝红涛，孟大军，高晓平（2009）. 抗氧化剂对金华火腿抗氧化效果的研究. 《食品与发酵工业》.
319. 张秋会，孙灵霞，李苗云，赵改名，高晓平，陈俊杰（2009）. 肉制品的抗氧化控制措施. 《肉类研究》.
320. 赵改名（2009）. 特色酱排骨的加工. 《农产品加工》.
321. 赵改名（2009）. 酱兔肉的制作. 《农产品加工》.
322. 赵改名（2009）. 几种酱羊肉的制作. 《农产品加工》.
323. 崔艳飞，赵改名，王玉芬，谢华，李苗云，柳艳霞，许雄（2009）. 肉品高效斩拌乳化技术研究进展. 《肉类研究》.
324. Fa-Shan Wei, Xing-Lian Xu, Guang-Hong Zhou, Gai-Ming Zhao, Chun-Bao Li, Ying-Jun Zhang, Lingzhen Chen, J. Qi (2009). Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening. Meat Science.DOI
325. 李苗云，张秋会，高晓平，朱应举，赵改名，柳艳霞（2008）. 冷却猪肉贮藏过程中腐败品质指标的关系研究. 《食品与发酵工业》.
326. 李苗云，张秋会，柳艳霞，孙灵霞，赵改名，范晓波（2008）. 不同磷酸盐对肉品保水性的影响. 《河南农业大学学报》.
327. 许雄，孙灵霞，李苗云，柳艳霞，赵改名（2008）. 畜禽骨肉的综合利用. 《肉类研究》.
328. 李苗云，樊静，崔艳飞，赵改名，柳艳霞，黄现青（2008）. 速冻肉馅在冻融过程中细菌动态变化研究. 《食品科学》.
329. 周光宏，罗欣，徐幸莲，赵改名，刘登勇，马汉军，郇延军，孙京新，李春保，黄明，陈韬（2008）. 中国肉制品分类. 《肉类研究》.
330. Gai-Ming Zhao (2008). Research advance on casein calcium peptide.
331. Gai-Ming Zhao (2008). Study of microbial predictive model and its application on the meat industry.
332. Xian-Qing Huang, Zhan-Yong Wei, Gai-Ming Zhao, Xiao-Ping Gao, Shu-Jing Yang, Yan-Hong Cui (2008). Optimization of Sterilization of Escherichia coli in Milk by Surfactin and Fengycin Using a Response Surface Method. Current Microbiology.DOI
333. Gai-Ming Zhao, Yan-Xia Liu, W. Tian, Chun-Hui Zhang, Xiao-Ping Gao, Ling-Xia Sun (2008). Process for forming volatile flavor compounds in Jinhua Ham by discriminant analysis method.DOI
334. 郇延军，周光宏，徐幸莲，赵改名（2007）. 金华火腿加工过程中内源脂肪酶活力变化特点研究. 《食品与发酵工业》.
335. 赵改名，柳艳霞，田玮，张春晖，高晓平，王玉芬（2007）. 金华火腿中挥发性风味物质形成过程及变化规律研究. 《食品与发酵工业》.DOI
336. Gaiming Zhao, Wei Tian, Y.X. Liu, Guanghong Zhou, Xinglian Xu, M.Y. Li (2007). Proteolysis in biceps femoris during Jinhua ham processing. Meat Science.DOI
337. Guanghong Zhou, Gaiming Zhao (2007). Biochemical changes during processing of traditional Jinhua ham. Meat Science.DOI
338. 赵改名，周光宏，柳艳霞，徐幸莲，侯永新（2006）. 肌肉非蛋白氮和游离氨基酸在金华火腿加工过程中的变化. 《食品科学》.
339. Gaiming Zhao, Y.L. Wang, Wei Tian, Guanghong Zhou, Xinglian Xu, Y.X. Liu (2006). Changes of arginyl and leucyl aminopeptidase activities in biceps femoris along Jinhua ham processing. Meat Science.DOI
340. 郇延军，周光宏，赵改名，徐幸莲（2005）. 金华火腿生产过程中风味成分的变化. 《食品与生物技术学报》.
341. Y. Huan, Guang-Hong Zhou, Gai-Ming Zhao, Xing-Lian Xu, Zeng-Qi Peng (2005). Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing. Meat Science.DOI
342. Gai-Ming Zhao, Guang-Hong Zhou, Xing-Lian Xu (2005). Changes of dipeptidyl peptidase IV in the processing of Jinhua ham.
343. Gai-Ming Zhao (2005). Changes of dipeptidyl peptidase I activity during the processing of Jinhua ham.
344. Gaiming Zhao, Guanghong Zhou, Wei Tian, Xinglian Xu, Y.L. Wang, Xiaolin Luo (2005). Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham. Meat Science.DOI
345. Gaiming Zhao, Guanghong Zhou, Y.L. Wang, Xinglian Xu, Y.J. Huan, JH Wu (2005). Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature. Meat Science.DOI
346. 赵改名，周光宏，徐幸莲，金志明，郇延军，陈明伟，胡鹏（2004）. 金华火腿传统工艺优化和主要技术参数间的相关性分析. 《食品与发酵工业》.
347. 赵改名，齐胜利，周光宏（2004）. 干腌火腿中的滋味物质及其形成机制. 《肉类研究》.
348. 赵改名，周光宏，徐幸莲（2003）. 肌肉内源蛋白酶及其在干腌火腿加工过程中的作用. 《食品与发酵工业》.
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