周光宏

期刊论文

1. 郭仁朋，丁世杰，李春保，周光宏（2026）. 细胞培养肉产业化视角下的技术挑战与战略思考. 《中国农业科技导报(中英文)》.DOI
2. 李莹，刘源，周光宏（2026）. 基于风味组学分析植物蛋白部分替代肉基的发酵香肠品质特征. 《中国食品学报》.DOI
3. 李莹，刘源，周光宏（2026）. 基于风味组学的植物蛋白替代发酵香肠品质特征研究. 《中国食品学报》.
4. 宋歌，王晓明，王嘉昕，李东岭，王孝治，周光宏，王冲（2026）. 不同运输温度对热鲜猪肉夏季销售品质的影响. 《肉类研究》.
5. Zixuan Wang, Zhongyuan Wu, Mengyao Zhang, Tian-yi Tao, Runxi Han, Yunting Xie, Jie Wang, Shi-Jie Ding, Guanghong Zhou, Chong Wang (2026). Dynamic Nutrient Consumption of Cultured Meat in Bioreactors: Metabolomics-Guided Optimization for Enhanced Cell Proliferation and Stemness. Journal of Agricultural and Food Chemistry.DOI
6. Dan Yan, Hao Lu, Ruiqi He, Shi-Jie Ding, Guanghong Zhou, Chong Wang (2026). Deciphering the Reversible Adaptation of PK15 Cells to Serum-Free Suspension Culture: A Stepwise Strategy and Molecular Insights. Journal of Future Foods.DOI
7. Xiuze Zhang, Huifang Li, Ze-Nan Hu, Yi-Heng Zhao, Liang Zhao, Shi-Jie Ding, Guanghong Zhou (2026). Seeding density-dependent fate divergence of muscle stem cells revealed by single-cell RNA sequencing for cultured pork production. Food Research International.DOI
8. Hao Lu, Zheng Liu, Xiaoyu Liu, Yijia Pan, Dan Yan, Xinpei Cheng, Long-Fei Zhang, Shi-Jie Ding, Chun-Bao Li, Guanghong Zhou, Ren-Peng Guo (2026). A small molecule strategy with forskolin and p38 inhibitor for serum-free muscle stem cell expansion. npj Science of Food.DOI
9. Feng-Na Li, Y. Duan, Yuhua Fu, Qi-Feng Li, Qiu-Ping Guo, Xiumin Zhang, Dan Wan, Tian-Hai Yan, Lu Lu, Lei Zhou, Cong-Jiao Sun, Lingyang Xu, Weiming Wang, Zhiquan Wang, G. Su, Xiao-Lei Liu, Kui Xu, Feng Zhang, Xiangfang Zeng, L. Che, N. Dong, Shu-Song Wu, Lvhui Sun, Xiao Su, Hui-Ying Luo, Yan-Fen Cheng, Ifen Hung, Chunxue Liu, Sha Wei, Mengmeng Han, Qilong Li, Fu-Bin Yin, Wanqin Zhang, Shunli Wang, Yue Wang, Yun-Hao Zheng, Hui Wang, Xiaoshuai Wang, Kaiying Wang, Qiu Yang, Deqin Xiao, Hao Wang, Shunlai Xu, Long Liu, Min Lu, Yu Liu, Ligen Yu, Chaoyuan Wang, Wen-Xiang Yao, Peipei Yang, Xiao Yang, Zemeng Feng, Xiangdong Sun, Xiaowen Li, Shijie Ding, Xiao-Nan Sui, Qinhong Wang, Xin Guan, Jin-Chuang Zhang, Ibeogu Isaiah Henry, H. Bako, Changbo Tang, Jie Wang, J. E. Flack, Mark J. Post, Tian-Wei Wang, M. Nyachoti, Sung Woo Kim, Guanghong Zhou, Md. Abul Kalam Azad, Xiang-Feng Kong, Shu-Hong Zhao, Min Wang, Hong-Min Dong, Liang Yang, Chun-Bao Li, Yulong Yin (2026). Global food security: Opportunities with cutting-edge technologies for ecological and healthy animal breeding. The Innovation Life.DOI
10. Zheng Liu, Yijia Pan, Changbo Tang, Zhongyuan Wu, Hao Lu, Wei Li, Xiong Ding, Ruiqi He, Shijie Ding, Chun-Bao Li, Ren-Peng Guo, Guanghong Zhou (2026). Engineering a genomically stable porcine myogenic cell line for serum-free cultured meat production. Food Research International.DOI
11. Cong Zhou, Fanwen Zhao, Haorui Huang, Lei Zeng, Guanghong Zhou, Haiying Cui, Keping Ye (2026). Synergistic inhibition of Listeria monocytogenes by salami salt and bile salts during digestion via ribosomal and glycolytic pathway downregulation. Food Microbiology.DOI
12. Mukadaisi Muhedaner, Ziqing Song, Na Huang, Mengjun Li, Guanghong Zhou, Keping Ye (2026). Regulation of mycelium–egg white protein composite formation by pH and ionic strength. Food Bioscience.DOI
13. Lixin Du, Qihan Liu, Guanghong Zhou, Keping Ye (2026). Myofibrillar protein conformation rearrangement and aggregation: Key mechanism underlying magnetic field-enhanced marination in beef. Food Chemistry.DOI
14. Anthony Pius Bassey, Wangang Zhang, Guanghong Zhou (2026). Technological landscapes and sustainable transitions: reconfiguring the meat industry in Asia. Food Science of Animal Resources.DOI
15. Fengtao Xiang, Xiaohan Li, Shaobing Ye, Wei Zhang, Guanghong Zhou, Changbo Tang (2026). Covalent interactions between Lonicera japonica extract and meat proteins: Adduct identification and process-dependent chlorogenic acid–cysteine formation in meat patties. Food Research International.DOI
16. Zixin Huang, Mengzhen Ding, Yafang Ma, Di Zhao, Kai Shan, Weixin Ke, Guanghong Zhou, Chunbao Li (2026). Dietary protein digests regulate the intestinal absorption of lipopolysaccharide by reshaping its physicochemical states and release kinetics during gastrointestinal digestion. Food Research International.DOI
17. Feiyu Zhang, Peng Wang, Weiyi Zhang, Yating Xiong, Dong Zitong, Guanghong Zhou, X Xu (2026). Beyond salting-in: Activating myofibrillar proteins for high internal phase emulsions via a pH–ionic strength complementarity mechanism. Food Chemistry.DOI
18. Xinpei Cheng, Yu Zheng, Hao Lu, Ye Jiang, Shijie Ding, C J Li, Guanghong Zhou, Renpeng Guo (2026). A food-derived small-molecule cocktail for serum-free expansion of bovine muscle stem cells identified via high-throughput screening. Food Research International.DOI
19. Mengyao Zhang, Tianyi Tao, Zixuan Wang, Shijie Ding, Guanghong Zhou, Chong Wang (2026). Determination of multiple risk substances in porcine cultured meat biomass and washing solutions using LC-MS/MS: method development, validation, and risk assessment. Food Research International.DOI
20. Cong Zhou, Lixin Du, Haorui Huang, Lei Zeng, Guanghong Zhou, Keping Ye (2026). Listeria monocytogenes forms bacterial microcompartments to enhance its resistance of enterolysin A in Enterococcus faecium B1 under gastrointestinal conditions. Chemical Engineering Journal.DOI
21. Wei Li, Chunyan Da, Moru Deng, Shijie Ding, Shuyu Pan, Xinyue Liang, Chunbao Li, Guanghong Zhou, Changbo Tang (2026). Isolation, purification, and functional characterization of porcine fibroblasts across different ages and anatomical sites for cultured meat. Food Research International.DOI
22. J. Wang, Ge Song, Shaolin deng, Xiaoming Wang, Dongling Li, Xiaozhi Wang, Guanghong Zhou, C. S. Wang (2026). Temperature-Controlled Transportation Preserves Hot Fresh Pork Quality: The Balance Between Color Stability and Shelf-Life. Foods.DOI
23. 张月，王洁，丁世杰，李春保，徐幸莲，周光宏（2025）. 细胞培养肉的生物工程学基础与技术进展. 《中国食品学报》.DOI
24. 李莹，张健，刘鑫，Blank Imre，冯笑笑，李春保，徐幸莲，唐长波，周光宏，刘源（2025）. 多组学联合解析组织化豌豆蛋白对干发酵香肠的风味调控机制. 《中国食品科学技术学会第二十二届年会论文摘要集（下）》.DOI
25. Yue Zhang, Xi Ding, Zi-Jiang Yang, Jie Wang, Chun-Bao Li, Guanghong Zhou (2025). Emerging Microfluidic Building Blocks for Cultured Meat Construction. ACS Applied Materials and Interfaces.DOI
26. Yue Zhang, Guanglin Wu, Xiao-Ying Hu, Jie Wang, Guanghong Zhou (2025). Microfluidic cell carriers for cultured meat. Food Chemistry.DOI
27. Yunting Xie, Linlin Cai, Shi-Jie Ding, Chong Wang, Jie Wang, I. H. Ibeogu, Chun-Bao Li, Guanghong Zhou (2025). An overview of recent progress in cultured meat: focusing on technology, quality properties, safety, industrialization and public acceptance. Journal of NutriLife.DOI
28. Liyuan Yang, Zhongyuan Wu, Haozhe Zhu, Shi-Jie Ding, Guanghong Zhou (2025). Corrigendum to "A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning" [Food Res. Int. 212 (2025) 116324]. Food Research International.DOI
29. Yunting Xie, Shi-Jie Ding, Jie Wang, Chong Wang, Linlin Cai, Xiufeng Li, Guanghong Zhou, Chun-Bao Li (2025). Cultured meat protein has significantly higher digestibility and more potential bioactive peptides than traditional animal and plant proteins. Food Chemistry.DOI
30. Guanyu Qin, Zheng Liu, Hao Lu, Yumeng Zhang, Shi-Jie Ding, Guanghong Zhou, Chun-Bao Li, Ren-Peng Guo (2025). Notch signaling modulation enhances porcine muscle stem cell proliferation and differentiation. Biochemical and Biophysical Research Communications - BBRC.DOI
31. Ze-Nan Hu, Zheng Liu, Ren-Peng Guo, Shi-Jie Ding, Guanghong Zhou (2025). Isolation and purification of different high-purity cell populations from pig muscle tissue. Food Materials Research.DOI
32. Lin-Zi Li, Yijun Zhang, Zipeng Xu, Shuai Yan, Nuo Yan, Cong Zhao, Yabin Niu, Shi-Jie Ding, Guanghong Zhou, Lin Chen, Xian-Chao Feng (2025). Engineering scaffold-cell interactions for cultured meat: mechanisms, materials, and emerging AI-driven strategies. Trends in Food Science & Technology.DOI
33. Liyuan Yang, Zhongyuan Wu, Haozhe Zhu, Shi-Jie Ding, Guanghong Zhou (2025). A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning. Food Research International.DOI
34. Ren-Peng Guo, Zhongyuan Wu, Mengmeng Lu, Jia-Min Li, Wenjing Li, Bing Yue, Shi-Jie Ding, Chun-Bao Li, Guanghong Zhou (2025). Serum-free long-term expansion and functional maintenance of pig satellite cells via targeted genetic engineering for cultured meat. Food Materials Research.DOI
35. Yijia Pan, Yumeng Zhang, Hao Lu, Zheng Liu, Shi-Jie Ding, Chun-Bao Li, Guanghong Zhou, Ren-Peng Guo (2025). Molecular Dynamics of Immortalized Chicken Fibroblasts from Adherent Cultivation to Carrier-Free Suspension Culture. Food Bioscience.DOI
36. Haijing Hu, Linlin Cai, Liang-Ting Shao, Xing-Lian Xu, Hu-Hu Wang, Guanghong Zhou (2025). Characterization and genome analysis of Pseudomonas phages isolated from various sources related to chilled chicken. Food Research International.DOI
37. Linlin Cai, Hu-Hu Wang, Yunting Xie, Xing-Lian Xu, Guanghong Zhou (2025). sRNA networks as molecular switches: Decoding foodborne bacterial pathogen adaptation from farm to fork to clinic and prospects for next-generation precision interventions. Trends in Food Science & Technology.DOI
38. Lixin Du, Qihan Liu, Guanghong Zhou, Keping Ye (2025). Low-frequency magnetic field aids marination: Enhanced mass transfer, maintained the integrity of fibers. Journal of Food Engineering.DOI
39. Hongwei Jiang, Ziqing Meng, Shijie Ding, Jiaying Zhu, Chang Zhou, Xinyuan Jiang, Jun Qi, Guanghong Zhou, Yunting Xie, Chunbao Li (2025). Effect of cell-cultured pork biomass on the texture and flavor characteristics of plant-based meat analogues. Food Bioscience.DOI
40. Ying Li, Jian Zhang, Xin Liu, Danni Zhang, Imre Blank, Xiaoxiao Feng, Ninglong Zhang, Zheng Liu, Xi Ding, Chunbao Li, Xinglian Xu, Changbo Tang, Guanghong Zhou, Yuan Liu (2025). Multi-omics analysis of flavor and quality modulation in dry-fermented sausages with textured pea protein. Food Chemistry X.DOI
41. Yanyan Zheng, Zenan Hu, Chao Hui Huang, Nanjing Zhong, Guanghong Zhou (2025). Production of cell cultured meat based on the optimization of the co-differentiation conditions of adipose precursor cells and muscle stem cells. Journal of Future Foods.DOI
42. Shiqi Hu, Chunbao Li, Wangang Zhang, Xinglian Xu, Guanghong Zhou (2025). An analysis of taste development in Jinhua ham linked to muscle cathepsin B and L activities. Journal of Food Composition and Analysis.DOI
43. Kai Shan, Guanghong Zhou, Chunbao Li (2025). Meat phenomics: A novel concern linking meat across the whole chain. Meat Science.DOI
44. Ying Li, Imre Blank, Xin Liu, Xiaoxiao Feng, Yuxia Fan, Yanyang Yu, Zhiyong Cui, Yiwen Zhu, Hongqiang Chen, Xinglian Xu, Changbo Tang, Guanghong Zhou, Yuan Liu (2025). Multi-omics elucidation of key odor-active compounds and their association with lipid-derived flavor precursors in textured peanut protein-based fermented sausage analogs. LWT.DOI
45. Yu-Lin Huang, Zhi‐Han Lin, Yan Song, Zi-Kun Wang, Ling- Ling Weng, Gui-Hai Yang, Nanjing Zhong, Zhou Guang-hong, Yanyan Zheng (2025). Isolation of high-purity muscle stem cells through ice-cold treatment method for the production of cell cultured meat. Current Research in Food Science.DOI
46. Yanyan Zheng, Ze-Nan Hu, Guanghong Zhou (2024). A review: analysis of technical challenges in cultured meat production and its commercialization. Critical reviews in food science and nutrition.DOI
47. Yi-Chun Chen, Shi-Jie Ding, A. Bassey, Chun-Bao Li, Guanghong Zhou (2024). Effect of gelatin concentration and freezing temperature on porous scaffolds for cultured meat. Food Bioscience.DOI
48. Zhi-Shuai Liu, Ren-Peng Guo, Zheng Liu, Guanyu Qin, Hao Lu, Li-Bang Zhou, Shi-Jie Ding, Guanghong Zhou (2024). Computer-Assisted Engineering of stable hLIF. Food Bioscience.DOI
49. Yi-Chen Jiang, Zheng Liu, Yan-Yan Zheng, Ze-Nan Hu, Guanghong Zhou (2024). Exploration of the growth pattern and stemness maintenance of bovine muscle stem cells in vitro culture. Food Bioscience.DOI
50. Chongyang Lyu, Haijing Hu, Linlin Cai, Shuwen He, Xing-Lian Xu, Guanghong Zhou, Hu-Hu Wang (2024). A trans-acting sRNA SaaS targeting hilD, cheA and csgA to inhibit biofilm formation of S. Enteritidis. Journal of Advanced Research.DOI
51. Linlin Cai, Yunting Xie, Haijing Hu, Chongyang Lv, Liang-Ting Shao, Hu-Hu Wang, Xing-Lian Xu, Guanghong Zhou (2024). SaaS sRNA promotes the interfering effect of Salmonella on hepatic iron metabolism via modulating ferroportin 1. iScience.DOI
52. Lin-lin Cai, Yunting Xie, Hai‐jing Hu, Xing-Lian Xu, Hu-Hu Wang, Guanghong Zhou (2024). Multi‐omics approaches reveal inflammatory response and intestinal damage mediated by sRNA SaaS during Salmonella invasion in mice. Food Frontiers.DOI
53. Haijing Hu, Linlin Cai, Liang-Ting Shao, Xing-Lian Xu, Hu-Hu Wang, Guanghong Zhou (2024). Characterization and genome analysis of two Aeromonas phages isolated from various sources related to chilled chicken. LWT.DOI
54. Chong Wang, Xiangyue Cao, Jiaoqiong Liu, Sunhui Yan, Guanghong Zhou, Chao Ding, Xinbo Zhuang (2024). Insight into the mechanism of heat-induced gelation improved by soybean protein isolate /bacterial cellulose co-assemblies: Spatial distribution and three-dimensional networks. Food Hydrocolloids.DOI
55. Mukadaisi Muhedaner, Ziqing Song, Chengpu Chen, Isaiah Henry Ibeogu, Guanghong Zhou, Keping Ye (2024). Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives. Food Chemistry.DOI
56. Jingyu Wang, Lei Zhou, Lujuan Xing, Guanghong Zhou, Wangang Zhang (2024). Mechanism of Toona sinensis seed polyphenols inhibiting oxidation and modifying physicochemical and gel properties of pork myofibrillar protein under oxidation system. Food Chemistry.DOI
57. Yunting Xie, Linlin Cai, Isaiah Henry Ibeogu, Guanghong Zhou, Chunbao Li (2024). Real meat shows good performance in maintaining colonic barrier function at a recommended amount of intake in mice. Food Frontiers.DOI
58. Mukadaisi Muhedaner, Hadiza Kabir Bako, Guanghong Zhou, Keping Ye (2024). Impact of egg white protein on mycoprotein gel: Insights into rheological properties, protein structure and Molecular interactions. Food Chemistry.DOI
59. Shuai Jiang, Dejiang Xue, Qian Li, Kai Shan, Miao Zhang, Guanghong Zhou, Chunbao Li (2024). Exploring the impact of myoglobin from red meat on intestinal function: Insights from mouse and cell models. Food Frontiers.DOI
60. Ying Li, Xin Liu, Jian Zhang, Zijiang Yang, Cong Zhou, Peng Wu, Chunbao Li, Xinglian Xu, Changbo Tang, Guanghong Zhou, Yuan Liu (2024). Textured vegetable protein as a partial replacement for lean meat in salami analogues: Perspectives on physicochemical properties, flavour and proteome changes. Food Chemistry.DOI
61. Cong Zhou, Xiaochen Chang, Yafang Zou, Fanwen Zhao, Guanghong Zhou, Keping Ye (2024). The mechanism of Enterococcus faecium on the virulence of Listeria monocytogenes during the storage of fermented sausages by whole genome analysis. International Journal of Food Microbiology.DOI
62. Yujuan Xu, Yali Li, Mingyuan Huang, Lina Xu, Xinglian Xu, Guanghong Zhou (2024). Role of polyphenols conjugation to glycated myofibrillar protein in manipulating the emulsifying behaviors of flaxseed oil emulsion. LWT.DOI
63. Junlan Gan, Muhtar Mukaddas, Yu Tao, Haoquan Liu, Keping Ye, Guanghong Zhou (2024). High-voltage electrostatic field with 35 kV-15 min could reduce Pseudomonas spp. to maintain the quality of pork during −1 °C storage. Innovative Food Science & Emerging Technologies.DOI
64. Yunting Xie, Linlin Cai, Guanghong Zhou, Chunbao Li (2024). Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts. Food Research International.DOI
65. Shiqi Hu, Guanghong Zhou, Xinglian Xu, Wangang Zhang, Chunbao Li (2024). Investigation of conformational changes of cathepsin B as a feasibility assessment for NaCl reduction in Jinhua ham. Food Science and Human Wellness.DOI
66. Xiangyue Cao, Fan Zhao, Ziyi Lin, Xiaomei Sun, Xianming Zeng, Haoxi Liu, Yutong Li, Zihang Yuan, Yuan Su, Chong Wang, Guanghong Zhou (2024). In vitro digestion mimicking conditions in adults and elderly reveals digestive characteristics of pork from different cooking ways. Food Research International.DOI
67. Isaiah Henry Ibeogu, Hadiza Kabir Bako, Fawze Alnadari, Anthony Pius Bassey, Abdulaziz Nuhu Jibril, Tianming Zhou, Mustapha Muhammad Nasiru, Muhammad Shahar Yar, Yunting Xie, Guanghong Zhou, Chunbao Li (2024). Development and characterization of edible packaging films based on pork gelatin integrated with serum plasma for pork packaging and preservation. Food Bioscience.DOI
68. Chuhan Zhang, Chang Wang, Tong Zhang, Xue Zhao, Minyi Han, Guanghong Zhou, Yun Bai, Xinglian Xu (2024). Effects of high hydrostatic pressure treatment on the structural properties of interfacial protein of rabbit myosin emulsion. Innovative Food Science & Emerging Technologies.DOI
69. Yunting Xie, Linlin Cai, Guanghong Zhou, Chunbao Li (2024). Global research landscape and trends of plant-based meat analogs: a bibliometric analysis. Food Materials Research.DOI
70. 林玲，朱浩哲，蒋翊宸，郑燕燕，刘政，吴中元，丁世杰，周光宏（2023）. 高密度培养对猪肌肉干细胞命运的影响. 《食品科学》.
71. 邢路娟，郝月静，左庆翔，周光宏，张万刚（2023）. 金华火腿中生物活性肽的血管紧张素转化酶调节功能及其分离纯化. 《中国食品学报》.
72. 王佳玮，丁世杰，李春保，徐幸莲，唐长波，周光宏（2023）. 细胞培养肉产品监管体系的探索与展望. 《中国食品学报》.
73. 吴菊清，孙健，周光宏，李春保（2023）. 新工科背景下畜产品加工创新人才培养体系的构建与实践. 《中国农业教育》.
74. Xi Ding, Wantao Zhuge, Yue Zhang, Shi-Jie Ding, Jie Wang, Guanghong Zhou (2023). Microfluidic generation of bioinspired core–shell structured microfibers for cultured meat. Chemical Engineering Journal.DOI
75. Isaiah Henry Ibeogu, Hadiza Kabir Bako, Muhammad Shahar Yar, Qing Sheng Zhao, Jiaying Zhu, Di Zhao, Miao Zhang, Weixin Ke, Kai Shan, Guanghong Zhou, Chunbao Li (2023). Gelatin-serum plasma film incorporated with curcumin for improvement of antioxidant and antibacterial properties for fresh pork packaging application. Food Hydrocolloids.DOI
76. Jiali Wang, Shijie Ding, Chunyan Da, Chengpu Chen, Zhongyuan Wu, Chunbao Li, Guanghong Zhou, Changbo Tang (2023). Morphology-Based Prediction of Proliferation and Differentiation Potencies of Porcine Muscle Stem Cells for Cultured Meat Production. Journal of Agricultural and Food Chemistry.DOI
77. Yunting Xie, Linlin Cai, Mengzhen Ding, Kai Shan, Di Zhao, Guanghong Zhou, Chunbao Li (2023). Plant-based meat analogues enhance the gastrointestinal motility function and appetite of mice by specific volatile compounds and peptides. Food Research International.DOI
78. Jiahui Chen, Jiale Chai, Xiaomei Sun, Ye Tao, Xing Chen, Guanghong Zhou, Xinglian Xu (2023). Unexpected variations in the effects of ultrasound-assisted myofibrillar protein processing under varying viscosity conditions. Ultrasonics Sonochemistry.DOI
79. Yi‐Chun Chen, Wenhui Zhang, Xi Ding, Shijie Ding, Changbo Tang, Xianming Zeng, Jie Wang, Guanghong Zhou (2023). Programmable scaffolds with aligned porous structures for cell cultured meat. Food Chemistry.DOI
80. Anthony Pius Bassey, Pei Pei Liu, Jiahui Chen, Hadiza Kabir Bako, Evans Frimpong Boateng, Isaiah Henry Ibeogu, Keping Ye, Chunbao Li, Guanghong Zhou (2023). Antibacterial efficacy of phenyllactic acid against Pseudomonas lundensis and Brochothrix thermosphacta and its synergistic application on modified atmosphere/air-packaged fresh pork loins. Food Chemistry.DOI
81. Yichun Chen, Anthony Pius Bassey, Haozhe Zhu, Guanghong Zhou (2023). Fabrication of cell cultured meat by hydrogel with topographic microstructures. Food Bioscience.DOI
82. Shiqi Hu, Xinglian Xu, Wangang Zhang, Chunbao Li, Guanghong Zhou (2023). Controlling cathepsin B activity in Jinhua ham through multifactorial analysis and modeling of temperature, pH and salt content. Food Control.DOI
83. Xiaohong Chen, Linzi Li, Lin Chen, Wei Shao, Yan Chen, Xiaojing Fan, Yaping Liu, Changbo Tang, Shijie Ding, Xinglian Xu, Guanghong Zhou, Xianchao Feng (2023). Tea polyphenols coated sodium alginate-gelatin 3D edible scaffold for cultured meat. Food Research International.DOI
84. Yanyan Zheng, Zenan Hu, Zheng Liu, Yichen Jiang, Renpeng Guo, Shijie Ding, Guanghong Zhou (2023). The Effect of Long-Term Passage on Porcine SMCs’ Function and the Improvement of TGF-β1 on Porcine SMCs’ Secretory Function in Late Passage. Foods.DOI
85. Qianni Gao, Jiahui Chen, Guanghong Zhou, Xinglian Xu (2023). Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability. Food Chemistry.DOI
86. Yan Chen, Linzi Li, Lin Chen, Wei Shao, Xiaohong Chen, Xiaojing Fan, Yaping Liu, Shijie Ding, Xinglian Xu, Guanghong Zhou, Xianchao Feng (2023). Gellan gum-gelatin scaffolds with Ca2+ crosslinking for constructing a structured cell cultured meat model. Biomaterials.DOI
87. Mengyuan Wang, Jingchao Kang, Lin Chen, Gongchen He, Yaping Liu, Xiaojing Fan, Xin Lv, Xinglian Xu, Guanghong Zhou, Xianchao Feng (2023). Suppression mechanism of L-lysine on the Epigallocatechin-3-gallate-induced loss of myofibrillar protein gelling potential. Food Research International.DOI
88. Miao Zhang, Kai Shan, Shangxin Song, Juan Bai, Ping Jiang, Di Zhao, Weixin Ke, Guanghong Zhou, Chunbao Li (2023). Serine, glutamate, and proline in a high‐fat diet exacerbated metabolite reduction‐induced memory and cognitive decline. Food Frontiers.DOI
89. Jiahui Chen, Xianming Zeng, Xiaomei Sun, Guanghong Zhou, Xinglian Xu (2023). A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications. Ultrasonics Sonochemistry.DOI
90. Hongwu Bai, Guanghong Zhou, Xianjin Liu (2023). Evaluation of Temperature Uniformity in a Middle-Refrigerated Truck Loaded with Pig Carcasses. Foods.DOI
91. Yunting Xie, Linlin Cai, Zhiji Huang, Kai Shan, Xinglian Xu, Guanghong Zhou, Chunbao Li (2023). Plant-based meat analogues aggravated lipid accumulation by regulating lipid metabolism homeostasis in mice. Food Science and Human Wellness.DOI
92. Jiahui Chen, Xianming Zeng, Jiale Chai, Guanghong Zhou, Xinglian Xu (2023). Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing. Ultrasonics Sonochemistry.DOI
93. Mengzhen Ding, Zixin Huang, Zhiji Huang, Zerun Zhao, Di Zhao, Kai Shan, Weixin Ke, Miao Zhang, Guanghong Zhou, Chunbao Li (2023). Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts. Food Hydrocolloids.DOI
94. Shiqi Hu, Xinglian Xu, Wangang Zhang, Chunbao Li, Guanghong Zhou (2023). Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review. Foods.DOI
95. Chunbao Li, Anthony Pius Bassey, Guanghong Zhou (2023). Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values. Annual Review of Food Science and Technology.DOI
96. Fenhong Yang, Shuangshuang Jin, Xiaohan Li, Juan Shen, Xianming Zeng, Yaosong Wang, Guanghong Zhou, Changbo Tang (2023). Biotinylated caffeic acid covalent binding with myofibrillar proteins in alkaline conditions: Identification of protein-phenol adducts and alterations in protein properties. Food Chemistry.DOI
97. Peipei Liu, Wenjuan Song, Anthony Pius Bassey, Changbo Tang, Huixia Li, Shijie Ding, Guanghong Zhou (2023). Preparation and Quality Evaluation of Cultured Fat. Journal of Agricultural and Food Chemistry.DOI
98. Lei Zhou, Jinyuan Jiang, Fan Feng, Jingyu Wang, Jiaming Cai, Lujuan Xing, Guanghong Zhou, Wangang Zhang (2023). Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion. Carbohydrate Polymers.DOI
99. Wenjuan Song, Peipei Liu, Chunbao Li, Hui- Xia Li, Shi- Jie Ding, Guanghong Zhou (2023). Evaluation the food safety of cultured fat via detection of residues of adipogenic differentiation cocktail in cultured fat with high performance liquid chromatography and enzyme-linked immunosorbent assay. Food Research International.DOI
100. Xiaohui Li, Kai Shan, Chunbao Li, Guanghong Zhou (2023). Intermittent Protein Diets Alter Hepatic Lipid Accumulation by Changing Tryptophan Metabolism in a Fast-Response Manner. Journal of Agricultural and Food Chemistry.DOI
101. Shanshan Li, Xinyue Diao, Xinrui Mao, Hui Liu, Kai Shan, Di Zhao, Guanghong Zhou, Chunbao Li (2023). The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein. Meat Science.DOI
102. Shiqi Hu, Guanghong Zhou, Xinglian Xu, Wangang Zhang, Chunbao Li (2023). Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation. LWT.DOI
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108. Baoli Wang, Peng Wang, Xinglian Xu, Guanghong Zhou (2022). Structural transformation of egg white protein particles modified by preheating combined with pH-shifting: Mechanism of enhancing heat stability. LWT.DOI
109. Jiahui Chen, Xing Zhang, Anthony Pius Bassey, Xinglian Xu, Fenglei Gao, Kaijin Guo, Guanghong Zhou (2022). Prospects for the next generation of artificial enzymes for ensuring the quality of chilled meat: Opportunities and challenges. Critical Reviews in Food Science and Nutrition.DOI
110. Anthony Pius Bassey, Evans Frimpong Boateng, Zongshuai Zhu, Tianming Zhou, Mustapha Muhammad Nasiru, Yiping Guo, Han Dou, Keping Ye, Chunbao Li, Guanghong Zhou (2022). Volatilome evaluation of modified atmosphere packaged chilled and super-chilled pork loins using electronic nose and HS-GC-IMS integration. Food Packaging and Shelf Life.DOI
111. Wenjuan Song, Peipei Liu, Zi-Qing Meng, Yanyan Zheng, Guanghong Zhou, Hui-Xia Li, Shi-Jie Ding (2022). Identification of porcine adipose progenitor cells by fluorescence-activated cell sorting for the preparation of cultured fat by 3D bioprinting. Food Research International.DOI
112. Shaolin Deng, Rui Liu, Chunbao Li, Xinglian Xu, Guanghong Zhou (2022). Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age. Poultry Science.DOI
113. Yunting Xie, Linlin Cai, Zhiji Huang, Kai Shan, Xinglian Xu, Guanghong Zhou, Chunbao Li (2022). Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice. Journal of Agricultural and Food Chemistry.DOI
114. Jiahui Chen, Xing Chen, Guanghong Zhou, Xinglian Xu (2022). Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices. Trends in Food Science & Technology.DOI
115. Yali Li, Yujuan Xu, Xinglian Xu, Xianming Zeng, Guanghong Zhou (2022). Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH. Food Research International.DOI
116. Anthony Pius Bassey, Yongfang Chen, Evans Frimpong Boateng, Yuanyuan Zhang, Xinyue Diao, Mustapha Muhammad Nasiru, Changbo Tang, Keping Ye, Chunbao Li, Guanghong Zhou (2022). Evaluation of physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly under refrigeration and room-temperature storage. LWT.DOI
117. Fan Zhao, Zhenqian Wei, Guanghong Zhou, Karsten Kristiansen, Chong Wang (2022). Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat. Foods.DOI
118. Fan Zhao, Chong Wang, Shangxin Song, Chao Fang, Guanghong Zhou, Chunbao Li, Karsten Kristiansen (2022). Casein and red meat proteins differentially affect the composition of the gut microbiota in weaning rats. Food Chemistry.DOI
119. Haozhe Zhu, Zhongyuan Wu, Xi Ding, Mark J. Post, Renpeng Guo, Jie Wang, Junjun Wu, Wenlai Tang, Shijie Ding, Guanghong Zhou (2022). Production of cultured meat from pig muscle stem cells. Biomaterials.DOI
120. Shuai Jiang, Dejiang Xue, Miao Zhang, Qian Li, Hui Liu, Di Zhao, Guanghong Zhou, Chunbao Li (2022). Myoglobin diet affected the colonic mucus layer and barrier by increasing the abundance of several beneficial gut bacteria. Food & Function.DOI
121. 邵士昌，王鹏，周光宏，吴菊清（2021）. 虚拟仿真在线实验应用效果及其影响因素分析——来自于在线问卷的调查数据. 《中国农业教育》.
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123. 胡荣蓉，丁世杰，郭赟，朱浩哲，陈益春，刘政，丁希，唐长波，周光宏（2021）. Trolox对猪肌肉干细胞增殖及分化的影响. 《中国农业科学》.
124. 刘聪聪，王冲，叶可萍，李春保，周光宏（2021）. 加工肉制品中多环芳烃的研究现状. 《中国食品学报》.DOI
125. 王娟娟，周昌瑜，王冲，叶可萍，丁世杰，李春保，周光宏（2021）. 添加多糖和氯化钙对猪皮冻凝胶品质的优化. 《现代食品科技》.DOI
126. Xisha Lin, Hongliang Yao, Jingyu Guo, Yingying Huang, Wenjiao Wang, Binru Yin, Xiangan Li, Ting Wang, Chunbao Li, Xinglian Xu, Guanghong Zhou, Josef Voglmeir, Li Liu (2021). Protein Glycosylation and Gut Microbiota Utilization Can Limit the In Vitro and In Vivo Metabolic Cellular Incorporation of Neu5Gc. Molecular Nutrition & Food Research.DOI
127. Yingqun Nian, AIDAN P. MOLONEY, Chunbao Li, Paul D. Allen, Sabine Martina Harrison, R. Prendiville, Joseph P. Kerry, Guanghong Zhou (2021). A comparison of meat composition, tenderness and the fatty acid profile of three muscles from Holstein-Friesian bulls from production system resulting in final ages of either <16 or 19 months. Animal Production Science.DOI
128. Shuai Jiang, Dejiang Xue, Ze Zhang, Kai Shan, Weixin Ke, Miao Zhang, Di Zhao, Yingqun Nian, Xinglian Xu, Guanghong Zhou, Chunbao Li (2021). Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork. Food Chemistry.DOI
129. Shiqi Hu, Guanghong Zhou, Xinglian Xu, Wangang Zhang, Chunbao Li (2021). Contribution of cathepsin B and L to endogenous proteolysis in the course of modern Jinhua ham processing. Food Control.DOI
130. Zixin Huang, Xuebin Shi, Guanghong Zhou, Chunbao Li (2021). Dietary soy, pork and chicken proteins induce distinct nitrogen metabolism in rat liver. Food Chemistry Molecular Sciences.DOI
131. Yun Bai, Yulong Zhang, Xuhai Cui, Shaolin Deng, Tingxuan Gao, Xiaomei Sun, Guanghong Zhou, Xinglian Xu (2021). Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin. LWT.DOI
132. Yanyan Zheng, Haozhe Zhu, Zhongyuan Wu, Wenjuan Song, Changbo Tang, Chunbao Li, Shijie Ding, Guanghong Zhou (2021). Evaluation of the effect of smooth muscle cells on the quality of cultured meat in a model for cultured meat. Food Research International.DOI
133. Ying Xu, Xiaofei Xie, Wenwen Zhang, Huimin Yan, Yalin Peng, Chuankang Jia, Meiqi Li, Jun Qi, Guoyuan Xiong, Xinglian Xu, Guanghong Zhou (2021). Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations. Journal of Food Composition and Analysis.DOI
134. Jing Yan, Yingqun Nian, Bo Zou, Juqing Wu, Guanghong Zhou, Chunbao Li (2021). Acetylation inhibition alleviates energy metabolism in muscles of minipigs varying with the type of muscle fibers. Meat Science.DOI
135. Jing Ke Zhu, Shangxin Song, Xinglian Xu, Guanghong Zhou, Chunbao Li (2021). White meat proteins were more conducive to hepatic antioxidative status than soybean and red meat proteins. Journal of Food Biochemistry.DOI
136. Yingying Zhu, Yun Guo, Fenghong Yang, Changyu Zhou, Changbo Tang, Guanghong Zhou (2021). Combined application of high-throughput sequencing and UHPLC-Q/TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins. International Journal of Food Microbiology.DOI
137. Tingxuan Gao, Xue Zhao, Ran Li, Anthony Pius Bassey, Yun Bai, Keping Ye, Shaolin Deng, Guanghong Zhou (2021). Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein. Food Hydrocolloids.DOI
138. Changyu Zhou, Qiang Xia, Jun He, Yangying Sun, Yali Dang, Changrong Ou, Daodong Pan, Jinxuan Cao, Guanghong Zhou (2021). Improvement of ultrasound-assisted thermal treatment on organoleptic quality, rheological behavior and flavor of defective dry-cured ham. Food Bioscience.DOI
139. Anthony Pius Bassey, Yongfang Chen, Zongshuai Zhu, Olumide Adedokun Odeyemi, Tingxuan Gao, Olubunmi Olufemi Olusola, Keping Ye, Chunbao Li, Guanghong Zhou (2021). Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins. Food Control.DOI
140. Changyu Zhou, Daodong Pan, Jinxuan Cao, Guanghong Zhou (2021). A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights. Comprehensive Reviews in Food Science and Food Safety.DOI
141. Xiaohui Li, Chunbao Li, Guanghong Zhou (2021). Effect of an Intermittent Meat Protein Diet on Colon Homeostasis. Current Developments in Nutrition.DOI
142. Anthony Pius Bassey, Yongfang Chen, Zongshuai Zhu, Olumide Adedokun Odeyemi, Evans Frimpong Boateng, Keping Ye, Chunbao Li, Guanghong Zhou (2021). Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis. Food Research International.DOI
143. Yun Bai, Xianming Zeng, Chuhan Zhang, Tong Zhang, Chang Wang, Minyi Han, Guanghong Zhou, Xinglian Xu (2021). Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism. LWT.DOI
144. Jun Qi, Wenwen Zhang, Ying Xu, Xiaofei Xie, Guoyuan Xiong, Xinglian Xu, Guanghong Zhou, Min Ye (2021). Enhanced flavor strength of broth prepared from chicken following short-term frozen storage. Food Chemistry.DOI
145. Shuai Yu, Hongmei Li, Taihua Cui, Mingxun Cui, Chunxiang Piao, Shitong Wang, Ming Ju, Xin Liu, Guanghong Zhou, Hongyan Xu, Guanhao Li (2021). Onion (Allium cepa L.) peel extract effects on 3T3-L1 adipocytes and high-fat diet-induced obese mice. Food Bioscience.DOI
146. Yuanqi Lv, Xianchao Feng, Rong Yang, Shan Qian, Yaping Liu, Xinglian Xu, Guanghong Zhou, Niamat Ullah, Beiwei Zhu, Lin Chen (2021). Dual role (promotion and inhibition) of transglutaminase in mediating myofibrillar protein gelation under malondialdehyde-induced oxidative stress. Food Chemistry.DOI
147. Peipei Dou, Xianchao Feng, Xingguang Cheng, Qinhao Guan, Junlan Wang, Shan Qian, Xinglian Xu, Guanghong Zhou, Niamat Ullah, Beiwei Zhu, Lin Chen (2021). Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine. LWT.DOI
148. Jie Huang, Cong Zhou, Guanghong Zhou, Haokun Li, Keping Ye (2021). Effect of Listeria monocytogenes on intestinal stem cells in the co-culture model of small intestinal organoids. Microbial Pathogenesis.DOI
149. Lin Chen, Yuwei Chai, Jun Luo, Junlan Wang, Xuebo Liu, Tongting Wang, Xinglian Xu, Guanghong Zhou, Xianchao Feng (2021). Apoptotic changes and myofibrils degradation in post-mortem chicken muscles by ultrasonic processing. LWT.DOI
150. Juanjuan Wang, Xue Zhao, Changyu Zhou, Chong Wang, Yanyan Zheng, Keping Ye, Chunbao Li, Guanghong Zhou (2021). Effects of gellan gum and inulin on mixed‐gel properties and molecular structure of gelatin. Food Science & Nutrition.DOI
151. Huijuan Yang, Fei Tao, Guangtian Cao, Minyi Han, Xinglian Xu, Guanghong Zhou, Qing Shen (2021). Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing. Meat Science.DOI
152. Shan Qian, Peipei Dou, Junlan Wang, Lin Chen, Xinglian Xu, Guanghong Zhou, Beiwei Zhu, Niamat Ullah, Xianchao Feng (2021). Effect of MTGase on silver carp myofibrillar protein gelation behavior after peroxidation induced by peroxyl radicals. Food Chemistry.DOI
153. Shijie Ding, Mark J. Post, Guanghong Zhou (2021). Perspectives on cultured meat. Food Materials Research.DOI
154. Guanghong Zhou (2021). Inaugural editorial. Food Materials Research.DOI
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156. 陈孝义，周光宏（2020）. 非洲猪瘟防控中存在的难点和建议. 《兽医导刊》.
157. 张玉梅，董铭，邓绍林，韩敏义，徐幸莲，周光宏（2020）. 菊粉对低脂乳化肠质构及风味品质的影响. 《核农学报》.
158. 周光宏，丁世杰，徐幸莲（2020）. 培养肉的研究进展与挑战. 《中国食品学报》.
159. 邹波，何广捷，赵迪，闫静，张泽，徐幸莲，周光宏，李春保（2020）. 蛋白质组学揭示宰前温和驱赶改善猪肉品质的潜在机制. 《食品科学》.
160. 吴菊清，邵士昌，李春保，周光宏（2020）. 食品学科虚拟仿真实验教学平台构建研究——以课程“畜产品加工学”乳化肠规模化生产虚拟仿真实验为例. 《中国农业教育》.
161. 齐聪，刘佳，刘梅，周光宏，叶可萍（2020）. 不同冻藏温度对牛肉品质的影响. 《食品科技》.DOI
162. 王超炜，刘佳，刘梅，周光宏，叶可萍（2020）. 不同解冻温度和湿度对冷冻牛肉品质的影响. 《食品科技》.DOI
163. 王敏，王玮，吕青骎，徐幸莲，周光宏，李春保（2020）. 间接竞争ELISA方法快速检测猪肉组织中的氯丙嗪. 《南京农业大学学报》.
164. Ji Luo, Mustapha Muhammad Nasiru, Hong Zhuang, Guanghong Zhou, Jianhao Zhang (2020). Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham. Food Research International.DOI
165. Xue Zhao, Xinglian Xu, Guanghong Zhou (2020). Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review. Comprehensive Reviews in Food Science and Food Safety.DOI
166. Ran Li, Chong Wang, Guanghong Zhou, Chunbao Li, Keping Ye (2020). The effects of thermal treatment on the bacterial community and quality characteristics of meatballs during storage. Food Science & Nutrition.DOI
167. Huijuan Yang, Haifeng Wang, Fei Tao, Weixia Li, Guangtian Cao, Yunyun Yang, Xinglian Xu, Guanghong Zhou, Qing Shen (2020). Structural basis for high-pressure improvement in depolymerization of interfacial protein from RFRS meat batters in relation to their solubility. Food Research International.DOI
168. Xue Zhao, Xinglian Xu, Guanghong Zhou (2020). Temperature-dependent in vitro digestion properties of isoelectric solubilization/precipitation (ISP)-isolated PSE-like chicken protein. Food Chemistry.DOI
169. Huijuan Yang, Minyi Han, Haifeng Wang, Guangtian Cao, Fei Tao, Xinglian Xu, Guanghong Zhou, Qing Shen (2020). HPP improves the emulsion properties of reduced fat and salt meat batters by promoting the adsorption of proteins at fat droplets/water interface. LWT.DOI
170. Xinbo Zhuang, Lijian Wang, Xiping Jiang, Yinji Chen, Guanghong Zhou (2020). Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan: Moisture stability and phase separation behavior. Food Chemistry.DOI
171. Li Zhang, Jian Jun Sun, Yue Qi, Yaqi Song, Zongyun Yang, Zhen Li, Lei Liu, Peng Wang, Xinglian Xu, Guanghong Zhou (2020). Forming nanoconjugates or inducing macroaggregates, curcumin dose effect on myosin assembling revealed by molecular dynamics simulation. Colloids and Surfaces A Physicochemical and Engineering Aspects.DOI
172. Miao Zhang, Shangxin Song, Di Zhao, Jie Shi, Xinglian Xu, Guanghong Zhou, Chunbao Li (2020). High intake of chicken and pork proteins aggravates high-fat-diet-induced inflammation and disorder of hippocampal glutamatergic system. The Journal of Nutritional Biochemistry.DOI
173. Xinbo Zhuang, Lijian Wang, Xiping Jiang, Yinji Chen, Guanghong Zhou (2020). The effects of three polysaccharides on the gelation properties of myofibrillar protein: Phase behaviour and moisture stability. Meat Science.DOI
174. Yuanqi Lv, Xianchao Feng, Yujing Wang, Qinhao Guan, Shan Qian, Xinglian Xu, Guanghong Zhou, Niamat Ullah, Lin Chen (2020). The gelation properties of myofibrillar proteins prepared with malondialdehyde and (−)-epigallocatechin-3-gallate. Food Chemistry.DOI
175. Zongshuai Zhu, Rui Fang, Ming Huang, Yunji Wei, Guanghong Zhou (2020). Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing. Food Science and Human Wellness.DOI
176. Qian Li, Di Zhao, Hui Liu, Miao Zhang, Shuai Jiang, Xinglian Xu, Guanghong Zhou, Chunbao Li (2020). “Rigid” structure is a key determinant for the low digestibility of myoglobin. Food Chemistry X.DOI
177. Yuexi Wang, Li Zhang, Peng Wang, Xinglian Xu, Guanghong Zhou (2020). pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability. Food Research International.DOI
178. Ming Sheng Dong, Hongqiang Chen, Yumei Zhang, Yujuan Xu, Minyi Han, Xinglian Xu, Guanghong Zhou (2020). Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review. Food and Bioprocess Technology.DOI
179. Yingjie Bao, Xiaopu Ren, Yuxia Zhu, Yawei Zhang, Zengqi Peng, Guanghong Zhou (2020). Comparison of lipid radical scavenging capacity of spice extract in situ in roast beef with DPPH and peroxy radical scavenging capacities in vitro models. LWT.DOI
180. Jie Shi, Di Zhao, Shangxin Song, Miao Zhang, Galia Zamaratskaia, Xinglian Xu, Guanghong Zhou, Chunbao Li (2020). High-Meat-Protein High-Fat Diet Induced Dysbiosis of Gut Microbiota and Tryptophan Metabolism in Wistar Rats. Journal of Agricultural and Food Chemistry.DOI
181. Yingjie Bao, Yuxia Zhu, Xiaopu Ren, Yawei Zhang, Zengqi Peng, Guanghong Zhou (2020). Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat. Foods.DOI
182. Yang Yi, Daodong Pan, Ying Wang, Jun He, Yue Yi, Qiang Xia, Guanghong Zhou, Jinxuan Cao (2020). Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock. Foods.DOI
183. Yunting Xie, Chong Wang, Di Zhao, Guanghong Zhou, Chunbao Li (2020). Processing Method Altered Mouse Intestinal Morphology and Microbial Composition by Affecting Digestion of Meat Proteins. Frontiers in Microbiology.DOI
184. Miao Zhang, Di Zhao, Shuran Zhu, Yingqun Nian, Xinglian Xu, Guanghong Zhou, Chunbao Li (2020). Overheating induced structural changes of type I collagen and impaired the protein digestibility. Food Research International.DOI
185. Xiaopu Ren, Wei Wang, Yingjie Bao, Yuxia Zhu, Yawei Zhang, Yaping Lu, Zengqi Peng, Guanghong Zhou (2020). Isorhamnetin and Hispidulin from Tamarix ramosissima Inhibit 2-Amino-1-Methyl-6-Phenylimidazo[4,5-b]Pyridine (PhIP) Formation by Trapping Phenylacetaldehyde as a Key Mechanism. Foods.DOI
186. Songmin Cao, Yi Wang, Lujuan Xing, Wangang Zhang, Guanghong Zhou (2020). Structure and physical properties of gelatin from bovine bone collagen influenced by acid pretreatment and pepsin. Food and Bioproducts Processing.DOI
187. Yujuan Xu, Yuqi Zhao, Zhixi Wei, Hao Zhang, Ming Sheng Dong, Mingyuan Huang, Minyi Han, Xinglian Xu, Guanghong Zhou (2020). Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property. Food Hydrocolloids.DOI
188. Jing Yang, Jichao Huang, Xiaoli Dong, Yali Zhang, Xinghu Zhou, Ming Sheng Huang, Guanghong Zhou (2020). Purification and identification of antioxidant peptides from duck plasma proteins. Food Chemistry.DOI
189. Tingting Li, Caiyue Shi, Changyu Zhou, Xiaobin Sun, Yun Ang, Xiaoli Dong, Ming Sheng Huang, Guanghong Zhou (2020). Purification and characterization of novel antioxidant peptides from duck breast protein hydrolysates. LWT.DOI
190. Miao Zhang, Di Zhao, Guanghong Zhou, Chunbao Li (2020). Dietary Pattern, Gut Microbiota, and Alzheimer’s Disease. Journal of Agricultural and Food Chemistry.DOI
191. Daming Ding, Changyu Zhou, Xiaoyin Ge, Keping Ye, Peng Wang, Yun Bai, Guanghong Zhou (2020). The effect of different degrees of superchilling on shelf life and quality of pork during storage. Journal of Food Processing and Preservation.DOI
192. Shaolin Deng, Ming Li, Huhu Wang, Xinglian Xu, Guanghong Zhou (2020). Enhancement of the edible quality and shelf life of soft‐boiled chicken using MAP. Food Science & Nutrition.DOI
193. Jie Shi, Yingqun Nian, Dandan Da, Xinglian Xu, Guanghong Zhou, Di Zhao, Chunbao Li (2020). Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose. LWT.DOI
194. Chenyang Sun, Lusheng Chen, Yinian Li, Hao Yao, Nan Zhang, Chunbao Li, Guanghong Zhou, Yulun Chen (2020). Weight Loss Prediction Model for Pig Carcass Based on a Genetic Algorithm Back- Propagation Neural Network. Transactions of the ASABE.DOI
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197. 钱烨，张雅玮，王震，尹敬，彭增起，周光宏（2019）. 气相色谱-质谱法测定酱猪蹄和酱猪肘中5种胆固醇氧化物. 《色谱》.
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201. 韩芳蕊，陈涵，王霖，郭晓雨，周光宏，吴菊清（2019）. 甘薯膳食纤维对肌原纤维蛋白保水性和凝胶特性的影响. 《南京农业大学学报》.
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203. 潘晓娜，张林，李蛟龙，邢通，周光宏，高峰（2019）. 白纹肉与木质化鸡胸肉的研究进展. 《中国畜牧杂志》.DOI
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206. Chenchen Cao, Meiqin Feng, Jian Jun Sun, Xinglian Xu, Guanghong Zhou (2019). Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages. CyTA - Journal of Food.DOI
207. Muzahir Hussain, Muhammad Umair Ijaz, Muhammad Ijaz Ahmad, Iftikhar Ali Khan, Sarfaraz Ahmed Brohi, Abid Ullah Shah, Kamran Iqbal Shinwari, Di Zhao, Xinglian Xu, Guanghong Zhou, Chunbao Li (2019). Meat proteins in a high-fat diet have a substantial impact on intestinal barriers through mucus layer and tight junction protein suppression in C57BL/6J mice. Food & Function.DOI
208. Shixin Liu, Yawei Zhang, Guanghong Zhou, Xiaopu Ren, Yingjie Bao, Yuxia Zhu, Xiaofang Zeng, Zengqi Peng (2019). Lipolytic degradation, water and flavor properties of low sodium dry cured beef. International Journal of Food Properties.DOI
209. Dongmei Liu, Xing Chen, Ming Sheng Huang, Guanghong Zhou (2019). Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion. International Journal of Food Properties.DOI
210. Caiyue Shi, Tingting Li, Jichao Huang, Iftikhar Ali Khan, Ming Huang, Guanghong Zhou (2019). Effect of processing conditions and simulated gastrointestinal digestion on the activity of angiotensin I-converting enzyme (ACE) inhibitory peptide derived from duck meat hydrolysate. CyTA - Journal of Food.DOI
211. Meiqin Feng, Meng Wang, Jian Jun Sun, Xinglian Xu, Guanghong Zhou (2019). Stabilization of soybean oil by flaxseed gum and NMR characterization of its oil–water interface. CyTA - Journal of Food.DOI
212. Ye Qian, Yawei Zhang, Zhen WANG, Jing Yin, Zengqi Peng, Guanghong Zhou (2019). Determination of five cholesterol oxidation products in marinated pig feet and hocks by gas chromatography-mass spectrometry. Chinese Journal of Chromatography.DOI
213. Xue Zhao, Mengyao Wang, Xing Chen, Xinglian Xu, Guanghong Zhou (2019). Conformational and rheological changes of high-pressure processing treated rabbit myosin subfragments during heating. LWT.DOI
214. Muhammad Ijaz Ahmad, Muhammad Umair Ijaz, Muzahir Hussain, Iftikhar Ali Khan, Noreen Mehmood, Sultan Mehmood Siddiqi, Congcong Liu, Di Zhao, Xinglian Xu, Guanghong Zhou, Chunbao Li (2019). High fat diet incorporated with meat proteins changes biomarkers of lipid metabolism, antioxidant activities, and the serum metabolomic profile in Glrx1 −/− mice. Food & Function.DOI
215. Jailson Pereira, Hongyan Hu, Lujuan Xing, Wangang Zhang, Guanghong Zhou (2019). Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage. Foods.DOI
216. Songmin Cao, Yì Wáng, Yuejing Hao, Wangang Zhang, Guanghong Zhou (2019). Antihypertensive Effects in Vitro and in Vivo of Novel Angiotensin-Converting Enzyme Inhibitory Peptides from Bovine Bone Gelatin Hydrolysate. Journal of Agricultural and Food Chemistry.DOI
217. Yuxia Zhu, Xiaopu Ren, Yingjie Bao, Shun Li, Zengqi Peng, Zhang YaWei, Guanghong Zhou (2019). Emulsification of oil-in-water emulsions with eggplant (Solanum melongena L.). Journal of Colloid and Interface Science.DOI
218. Ming Sheng Dong, Yujuan Xu, Yumei Zhang, Minyi Han, Peng Wang, Xinglian Xu, Guanghong Zhou (2019). Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF). Innovative Food Science & Emerging Technologies.DOI
219. Yiqun Cheng, Yajie Yu, Xinghu Zhou, Zongshuai Zhu, Lei Yang, Iftikhar Ali Khan, Ming Huang, Guanghong Zhou (2019). Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation. Journal of the Science of Food and Agriculture.DOI
220. Fan Zhao, Shangxin Song, Yafang Ma, Xinglian Xu, Guanghong Zhou, Chunbao Li (2019). A Short-Term Feeding of Dietary Casein Increases Abundance of Lactococcus lactis and Upregulates Gene Expression Involving Obesity Prevention in Cecum of Young Rats Compared With Dietary Chicken Protein. Frontiers in Microbiology.DOI
221. Li Zhang, Peng Wang, Zongyun Yang, Feifei Du, Zhen Li, Changling Wu, Fang AiHu, Xinglian Xu, Guanghong Zhou (2019). Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques. Food Hydrocolloids.DOI
222. Di Yu, Meiqin Feng, Jian Jun Sun, Xinglian Xu, Guanghong Zhou (2019). Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans. Meat Science.DOI
223. Xinbo Zhuang, Xiping Jiang, Hengyue Zhou, Yinji Chen, Yingying Zhao, Hongshun Yang, Guanghong Zhou (2019). Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation. Carbohydrate Polymers.DOI
224. Siwen Xue, Chong Wang, Yuan H. Brad Kim, Guanglian Bian, Minyi Han, Xinglian Xu, Guanghong Zhou (2019). Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product. Food Chemistry.DOI
225. Yao Bi, Ying Wang, Guanghong Zhou, Daodong Pan, Junhua Liu, Yuyu Zhang, Jinxuan Cao (2019). The Effect of Coating Incorporated with Black Pepper Essential Oil on the Taste Quality of Jinhua Ham After Storage for Four Months. Journal of Food Science.DOI
226. Fan Zhao, Guanghong Zhou, Xinyue Liu, Shangxin Song, Xinglian Xu, Guido J. E. J. Hooiveld, Michael Müller, Li Liu, Karsten Kristiansen, Chunbao Li (2019). Dietary Protein Sources Differentially Affect the Growth of Akkermansia muciniphila and Maintenance of the Gut Mucus Barrier in Mice. Molecular Nutrition & Food Research.DOI
227. Qin Hou, Chaoyang Zhang, Wangang Zhang, Rui Liu, Hanqi Tang, Guanghong Zhou (2019). Role of protein S-nitrosylation in regulating beef tenderness. Food Chemistry.DOI
228. Xiaoquan Fan, Lujuan Xing, Panwei Ge, Laixin Cong, Qin Hou, Qingfeng Ge, Rui Liu, Wangang Zhang, Guanghong Zhou (2019). Electrochemical sensor using gold nanoparticles and plasma pretreated graphene based on the complexes of calcium and Troponin C to detect Ca2+ in meat. Food Chemistry.DOI
229. Ji Luo, Wenjing Yan, Mustapha Muhammad Nasiru, Hong Zhuang, Guanghong Zhou, Jianhao Zhang (2019). Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine. Scientific Reports.DOI
230. Yujuan Xu, Ming Sheng Dong, Changbo Tang, Minyi Han, Xinglian Xu, Guanghong Zhou (2019). Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties. LWT.DOI
231. Tong Xing, Xue Zhao, Lin Zhang, J.L. Li, Guanghong Zhou, Xinglian Xu, Feng Gao (2019). Characteristics and incidence of broiler chicken wooden breast meat under commercial conditions in China. Poultry Science.DOI
232. Xiaona Tian, Yingying Wang, Xiaoquan Fan, Yingwu Shi, Wangang Zhang, Qin Hou, Rui Liu, Guanghong Zhou (2019). Expression of Pork Plectin during Postmortem Aging. Journal of Agricultural and Food Chemistry.DOI
233. Ji Luo, Mustapha Muhammad Nasiru, Wenjing Yan, Hong Zhuang, Guanghong Zhou, Jianhao Zhang (2019). Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon. LWT.DOI
234. Zihe Shi, Binru Yin, Yuquan Li, Guanghong Zhou, Chunbao Li, Xinglian Xu, Xin Luo, Xibin Zhang, Jun Qi, Josef Voglmeir, Li Liu (2019). N-Glycan Profile as a Tool in Qualitative and Quantitative Analysis of Meat Adulteration. Journal of Agricultural and Food Chemistry.DOI
235. Muhammad Ijaz Ahmad, Xiaoyou Zou, Muhammad Umair Ijaz, Muzahir Hussain, Congcong Liu, Xinglian Xu, Guanghong Zhou, Chunbao Li (2019). Processed Meat Protein Promoted Inflammation and Hepatic Lipogenesis by Upregulating Nrf2/Keap1 Signaling Pathway in Glrx-Deficient Mice. Journal of Agricultural and Food Chemistry.DOI
236. Jian Zhang, Daodong Pan, Guanghong Zhou, Ying Wang, Yali Dang, Jun He, Gang Li, Jinxuan Cao (2019). The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry‐Cured Hams During Processing. European Journal of Lipid Science and Technology.DOI
237. Jian Jun Sun, Chenchen Cao, Meiqin Feng, Xinglian Xu, Guanghong Zhou (2019). Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from Traditional Chinese fermented sausages. LWT.DOI
238. Yao Bi, Guanghong Zhou, Daodong Pan, Ying Wang, Yali Dang, Junhua Liu, Meifen Jiang, Jinxuan Cao (2019). The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham. Journal of Food Measurement & Characterization.DOI
239. Qin Hou, Yu-Ping Cheng, Dacheng Kang, Wangang Zhang, Guanghong Zhou (2019). Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing. International Journal of Food Science & Technology.DOI
240. Hengyue Zhou, Xinbo Zhuang, Changyu Zhou, Daming Ding, Chunbao Li, Yun Bai, Guanghong Zhou (2019). Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage. Asian-Australasian Journal of Animal Sciences.DOI
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242. Zhuang Lu, Xiaofang He, Bingbing Ma, Lin Zhang, Jiaolong Li, Yun Jiang, Guanghong Zhou, Feng Gao (2019). Dietary taurine supplementation decreases fat synthesis by suppressing the liver X receptor α pathway and alleviates lipid accumulation in the liver of chronic heat‐stressed broilers. Journal of the Science of Food and Agriculture.DOI
243. Fuyang Li, Xi Feng, Danni Zhang, Chunbao Li, Xinglian Xu, Guanghong Zhou, Yuan Liu (2019). Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions. Journal of Food Measurement & Characterization.DOI
244. Yiqun Cheng, Ming‐Jun Yao, Zongshuai Zhu, Xiaoli Dong, Iftikhar Ali Khan, Jichao Huang, Xinghu Zhou, Ming Huang, Guanghong Zhou (2019). Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken. Food Additives & Contaminants Part A.DOI
245. Chong Wang, Yunting Xie, Huiyuan Wang, Yun Bai, Chen Dai, Chunbao Li, Xinglian Xu, Guanghong Zhou (2019). Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings. Food Chemistry.DOI
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251. Xue Zhao, Tong Xing, Yingyao Wang, Xinglian Xu, Guanghong Zhou (2019). Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meat. Food Chemistry.DOI
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253. Yufeng Li, Xing Chen, Siwen Xue, Ming Li, Xinglian Xu, Minyi Han, Guanghong Zhou (2019). Effect of the disruption chamber geometry on the physicochemical and structural properties of water-soluble myofibrillar proteins prepared by high pressure homogenization (HPH). LWT.DOI
254. Yuanqi Lv, Lin Chen, Haizhou Wu, Xinglian Xu, Guanghong Zhou, Beiwei Zhu, Xianchao Feng (2019). (-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress. Food Chemistry.DOI
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276. Qingfeng Ge, Huijie Pei, Rui Liu, Lei Chen, Xueqin Gao, Yubin Gu, Qin Hou, Yongqi Yin, Hai Yu, Mangang Wu, Wangang Zhang, Guanghong Zhou (2018). Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage. LWT.DOI
277. Xinbo Zhuang, Xiping Jiang, Hengyue Zhou, Minyi Han, Yafu Liu, Yun Bai, Xinglian Xu, Guanghong Zhou (2018). The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure. LWT.DOI
278. Chong Wang, Yunting Xie, Huiyuan Wang, Yun Bai, Chen Dai, Chunbao Li, Xinglian Xu, Guanghong Zhou (2018). The influence of natural antioxidants on polycyclic aromatic hydrocarbon formation in charcoal-grilled chicken wings. Food Control.DOI
279. Muhammad Ammar Khan, Sher Ali, Huijuan Yang, Asghar Ali Kamboh, Zulfiqar Ahmad, Ronald Keith Tume, Guanghong Zhou (2018). Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast. Food Chemistry.DOI
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282. Zhuang Lu, Xiang He, Bingbing Ma, Lin Zhang, J.L. Li, Yun Jiang, Guanghong Zhou, Feng Gao (2018). The alleviative effects and related mechanisms of taurine supplementation on growth performance and carcass characteristics in broilers exposed to chronic heat stress. Poultry Science.DOI
283. Changling Wu, Lingyun Li, Qixin Zhong, Ruying Cai, Peng Wang, Xinglian Xu, Guanghong Zhou, Minyi Han, Qianqian Liu, Tianshuo Hu, Tianchen Yin (2018). Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products. LWT.DOI
284. Zhichao Xiao, Changrong Ge, Guanghong Zhou, Wangang Zhang, Guozhou Liao (2018). 1H NMR-based metabolic characterization of Chinese Wuding chicken meat. Food Chemistry.DOI
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286. Shangxin Song, Chun Hua, Fan Zhao, Mengjie Li, Qingquan Fu, Guido J. E. J. Hooiveld, Michael Müller, Chunbao Li, Guanghong Zhou (2018). Purified Dietary Red and White Meat Proteins Show Beneficial Effects on Growth and Metabolism of Young Rats Compared to Casein and Soy Protein. Journal of Agricultural and Food Chemistry.DOI
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288. Shulan Xiao, Hong Zhuang, Guanghong Zhou, Jianhao Zhang (2018). Investigation of inhibition of lipid oxidation by L-carnosine using an oxidized-myoglobin-mediated washed fish muscle system. LWT.DOI
289. Yinyu Zhao, Qin Hou, Songmin Cao, Yan Wang, Guanghong Zhou, Wangang Zhang (2018). Effect of regenerated cellulose fiber on the properties and microstructure of emulsion model system from meat batters. Food Hydrocolloids.DOI
290. Yuchen Guo, Jichao Huang, Xiaobin Sun, Qing Lu, Ming Huang, Guanghong Zhou (2018). Effect of normal and modified atmosphere packaging on shelf life of roast chicken meat. Journal of Food Safety.DOI
291. Rui Liu, Qingquan Fu, Steven Michael Lonergan, Elisabeth J. Huff-Lonergan, Lujuan Xing, Lili Zhang, Yun Bai, Guanghong Zhou, Wangang Zhang (2018). Identification of S-nitrosylated proteins in postmortem pork muscle using modified biotin switch method coupled with isobaric tags. Meat Science.DOI
292. Zhuang Lu, Xiaofang He, Bingbing Ma, Lin Zhang, Jiaolong Li, Yun Jiang, Guanghong Zhou, Feng Gao (2018). Dietary taurine supplementation improves breast meat quality in chronic heat‐stressed broilers via activating the Nrf2 pathway and protecting mitochondria from oxidative attack. Journal of the Science of Food and Agriculture.DOI
293. Yan Peng Zhu, Ping Zhou, Lin Zhang, J.L. Li, Feng Gao, Guanghong Zhou (2018). Effects of dietary crude protein levels and cysteamine supplementation on meat quality and related indices of finishing pigs. Canadian Journal of Animal Science.DOI
294. Shijie Ding, Geertje Swennen, Tobias Meßmer, Mick Gagliardi, Daniël G. M. Molin, Chunbao Li, Guanghong Zhou, Mark J. Post (2018). Maintaining bovine satellite cells stemness through p38 pathway. Scientific Reports.DOI
295. Yumeng Zhang, Yuanqi Lv, Lin Chen, Haizhou Wu, Yingyang Zhang, Zhiyao Suo, Shuxin Wang, Yuxin Liang, Xinglian Xu, Guanghong Zhou, Xianchao Feng (2018). Inhibition of Epigallocatechin-3-gallate/Protein Interaction by Methyl-β-cyclodextrin in Myofibrillar Protein Emulsion Gels under Oxidative Stress. Journal of Agricultural and Food Chemistry.DOI
296. Bingbing Ma, Xiaofang He, Zhuang Lu, Lin Zhang, Jiaolong Li, Yun Jiang, Guanghong Zhou, Feng Gao (2018). Chronic heat stress affects muscle hypertrophy, muscle protein synthesis and uptake of amino acid in broilers via insulin like growth factor-mammalian target of rapamycin signal pathway. Poultry Science.DOI
297. Lingyun Li, Ruying Cai, Peng Wang, Xinglian Xu, Guanghong Zhou, Jian Jun Sun (2018). Manipulating interfacial behavior and emulsifying properties of myosin through alkali-heat treatment. Food Hydrocolloids.DOI
298. Lingyun Li, Peng Wang, Changling Wu, Ruying Cai, Xinglian Xu, Guanghong Zhou, Tao Wu, Yue Zhang (2018). Inhibition of Heat-Induced Flocculation of Myosin-Based Emulsions through Steric Repulsion by Conformational Adaptation-Enhanced Interfacial Protein with an Alkaline pH-Shifting-Driven Method. Langmuir.DOI
299. Tianlan Xia, Yingying Cao, Xing Chen, Yulong Zhang, Xiwen Xue, Minyi Han, Ling Li, Guanghong Zhou, Xinglian Xu (2018). Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels. Journal of Food Measurement & Characterization.DOI
300. Siwen Xue, Chang Qian, Yuan H. Brad Kim, Xinglian Xu, Guanghong Zhou (2018). High-pressure effects on myosin in relation to heat gelation: A micro-perspective study. Food Hydrocolloids.DOI
301. Dongyang Zhu, Zhuangli Kang, Hanjun Ma, Xinglian Xu, Guanghong Zhou (2018). Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study. Food Hydrocolloids.DOI
302. Rui Liu, Robyn Dorothy Warner, Guanghong Zhou, Wangang Zhang (2018). Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality. Meat Science.DOI
303. Yujuan Xu, Xue Zhao, Guangliang Bian, Yang Liu, Minyi Han, Xinglian Xu, Guanghong Zhou (2018). Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation. LWT.DOI
304. Xiao Li, Jing Ke Zhu, Jun Qi, Peng Wang, Xinglian Xu, Guanghong Zhou (2018). Superchilled storage (−2.5 ± 1°C) extends the retention of taste‐active and volatile compounds of yellow‐feather chicken soup. Animal Science Journal.DOI
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306. Wei Wang, Xudong Zhu, Shuang Teng, Xinglian Xu, Guanghong Zhou (2018). Development and Validation of a Surface Plasmon Resonance Biosensor for Specific Detection of Porcine Serum Albumin in Food. Journal of AOAC International.DOI
307. Zhuang Lu, Xiaofang He, Bingbing Ma, Lin Zhang, Jiaolong Li, Yun Jiang, Guanghong Zhou, Feng Gao (2018). Serum metabolomics study of nutrient metabolic variations in chronic heat-stressed broilers. British Journal Of Nutrition.DOI
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310. Jun Qi, Wenwen Zhang, Xianchao Feng, Jiahang Yu, Minyi Han, Shaolin Deng, Guanghong Zhou, Huhu Wang, Xinglian Xu (2018). Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms. Food Hydrocolloids.DOI
311. Yumeng Zhang, Lin Chen, Yuanqi Lv, Shuangxi Wang, Zhiyao Suo, Xingguang Cheng, Xinglian Xu, Guanghong Zhou, Zhixi Li, Xianchao Feng (2018). Inhibition of interaction between epigallocatechin-3-gallate and myofibrillar protein by cyclodextrin derivatives improves gel quality under oxidative stress. Food Research International.DOI
312. Xiaofang He, Zhuang Lu, Bingbing Ma, Lin Zhang, Jiaolong Li, Yun Jiang, Guanghong Zhou, Feng Gao (2018). Effects of chronic heat exposure on growth performance, intestinal epithelial histology, appetite‐related hormones and genes expression in broilers. Journal of the Science of Food and Agriculture.DOI
313. Jun Qi, Huhu Wang, Wenwen Zhang, Shaolin Deng, Guanghong Zhou, Xinglian Xu (2018). Identification and characterization of the proteins in broth of stewed traditional Chinese yellow-feathered chickens. Poultry Science.DOI
314. Wenda Wu, Kun Sheng, Xinglian Xu, Haibin Zhang, Guanghong Zhou (2018). Potential roles for glucagon-like peptide-17–36 amide and cholecystokinin in anorectic response to the trichothecene mycotoxin T-2 toxin. Ecotoxicology and Environmental Safety.DOI
315. Wenyan Liu, Meiqin Feng, Meng Wang, Peng Wang, Jian Jun Sun, Xinglian Xu, Guanghong Zhou (2018). Influence of flaxseed gum and NaCl concentrations on the stability of oil-in-water emulsions. Food Hydrocolloids.DOI
316. Lingying Luo, Yun Bai, Guanghong Zhou (2018). Polysaccharides Reduce Absorption and Mutagenicity of 3‐Amino‐1,4‐Dimethyl‐5H‐Pyrido[4,3‐b]Indole In Vitro and In Vivo. Journal of Food Science.DOI
317. Jing Feng He, Guanghong Zhou, Yun Bai, Chao Wang, Shuran Zhu, Xinglian Xu, Chunbao Li (2018). The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products. RSC Advances.DOI
318. Liang Yu, T. Gao, Minmeng Zhao, P.A. Lv, Lin Zhang, J.L. Li, Yun Jiang, Feng Gao, Guanghong Zhou (2018). Effects of in ovo feeding of l-arginine on breast muscle growth and protein deposition in post-hatch broilers. animal.DOI
319. Xiangxing Chen, Ruochen Gu, Lin Zhang, Junfeng Li, Yun Jiang, Guanghong Zhou, Feng Gao (2018). Induction of nuclear factor-κB signal-mediated apoptosis and autophagy by reactive oxygen species is associated with hydrogen peroxide-impaired growth performance of broilers. animal.DOI
320. Tianlan Xia, Xue Zhao, Xiaoling Yu, Ling Li, Guanghong Zhou, Minyi Han, Xinglian Xu (2018). Negative impacts o f in-vitro oxidative stress on the quality of heat-induced myofibrillar protein gelation during refrigeration. International Journal of Food Properties.DOI
321. Yepei Zhu, Wei Wang, Tianhao Chen, Guanghong Zhou (2018). The effect of ultra-high pressure and heat on the allergenicity and structural properties of bovine serum albumin. Biomedical Research - India.DOI
322. Guanghong Zhou (2018). Highlights in agri-product quality and safety. Frontiers of Agricultural Science and Engineering.DOI
323. Xinglian Xu, Guanghong Zhou, Chang Qian, Siwen Xue, Debao Duan, Yufeng Zou (2018). Effect of pH-values on gelation properties of myosin extracted from high-pressure treated pre-rigor rabbit muscle. SDRP Journal of Food Science & Technology.DOI
324. 何晓芳，陆壮，张林，李蛟龙，高峰，周光宏（2017）. 温热环境因子影响肉鸡采食的调控机制. 《动物营养学报》.
325. 陆壮，何晓芳，张林，李蛟龙，高峰，周光宏（2017）. 环境温湿度对肉鸡营养物质代谢的影响及调控机制. 《动物营养学报》.
326. 杨万君，周轶亭，周光宏，徐幸莲，李春保（2017）. 三种品牌酱排骨中蛋白质体外消化研究. 《肉类工业》.
327. 姜蕾，范尚宇，张万刚，周光宏（2017）. 迷迭香提取物对萨拉米品质的影响. 《肉类工业》.
328. 杨万君，周轶亭，周光宏，徐幸莲，李春保（2017）. 贮藏时间对酱排骨蛋白质体外消化率和风味的影响. 《江苏农业学报》.
329. 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》.
330. 李春保，王思丹，徐幸莲，周光宏（2017）. 禁食对鸡胸肉基因表达的影响研究. 《中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛》.
331. 邢路娟，张万刚，周光宏（2017）. 宣威火腿抗氧化多肽在Caco-2细胞模型中的吸收. 《中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛》.
332. 马亚芳，徐幸莲，周光宏，李春保（2017）. 膳食、黏蛋白与肠道健康的关系研究进展. 《2017中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛论文摘要集》.
333. 侯苗苗，李春保，徐幸莲，周光宏（2017）. 宰后成熟对排骨熟肉风味成分的影响. 《2017中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛论文摘要集》.
334. 戚军，王虎虎，徐幸莲，周光宏（2017）. 黄羽鸡汤炖煮过程中特征性滋味成分的形成规律. 《2017中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛论文摘要集》.
335. 庄昕波，张万刚，周光宏（2017）. 甘蔗膳食纤维改善肌原纤维蛋白凝胶功能特性的机制研究. 《2017中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛论文摘要集》.
336. 刘冬梅，陈星，黄明，周光宏（2017）. 鸭肉成熟及蒸煮过程中肽的抗氧化能力的变化. 《2017中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛论文摘要集》.
337. 邹玉峰，钱畅，韩敏义，徐幸莲，周光宏（2017）. 凝胶类肉制品加工技术研究进展及趋势. 《食品与发酵工业》.
338. 钱烨，彭增起，周光宏（2017）. 干腌火腿中胆固醇氧化物含量研究. 《食品科技》.
339. 冯宪超，白云，贾旭，刘丹，徐幸莲，周光宏（2017）. 射频加热和蒸煮加热对西式火腿品质和肌原纤维蛋白特性的影响. 《南京农业大学学报》.
340. 王玮，滕爽，朱业培，徐幸莲，周光宏（2017）. 动物过敏原牛血清白蛋白表面等离子共振传感器检测方法的建立. 《南京农业大学学报》.
341. 蒋雨鹤，康大成，周光宏，张万刚（2017）. 两株发酵乳杆菌体外抗氧化活性研究. 《南京农业大学学报》.
342. 程玉平，康大成，张舒翔，周光宏，张万刚（2017）. 微冻液快速冷冻对猪背最长肌加工品质的影响. 《南京农业大学学报》.
343. 朱玉萍，周平，李蛟龙，张林，高峰，周光宏（2017）. 低蛋白氨基酸平衡日粮添加半胱胺对生长猪肉质和相关基因表达的影响. 《畜牧兽医学报》.
344. 谢晨，李艳娇，李蛟龙，张林，高峰，周光宏（2017）. 不同淀粉类型日粮对育肥猪消化代谢的影响. 《畜牧兽医学报》.
345. 黄子信，吴美丹，周光宏，徐幸莲，李春保（2017）. 低场核磁共振测定鲜猪肉中水分分布的制样方法. 《食品安全质量检测学报》.
346. 王虎虎，董洋，李诺，徐幸莲，周光宏（2017）. 真空包装盐水鹅贮藏期菌群多样性动态分析. 《中国食品学报》.
347. 张楠，卢中山，陈玉仑，孙晨阳，李春保，周光宏（2017）. 分段喷淋冷却降低宰后猪胴体预冷损耗保持色泽. 《农业工程学报》.
348. 刘功明，孙京新，李鹏，董佩瑜，徐幸莲，黄明，周光宏（2017）. 近红外光谱法检测猪、牛、羊肉加热终点温度. 《中国食品学报》.
349. 张倩，叶可萍，关正萍，江芸，周光宏（2017）. 运用Real-time PCR方法建立大肠杆菌O157:H7生长预测模型. 《中国食品学报》.
350. 刘瑞，周光宏，张万刚（2017）. 一氧化氮和蛋白质亚硝基化对鲜肉品质的影响研究进展. 《中国畜牧杂志》.
351. Yanjiao Li, Changning Yu, Jiaolong Li, Lin Zhang, Feng Gao, Guanghong Zhou (2017). Effects of dietary energy sources on early postmortem muscle metabolism of finishing pigs. Asian-Australasian Journal of Animal Sciences.DOI
352. Minmeng Zhao, Tian Gao, Lin Zhang, J.L. Li, P.A. Lv, L.L. Yu, F. Gao, Guanghong Zhou (2017). In ovo feeding of creatine pyruvate alters energy reserves, satellite cell mitotic activity and myogenic gene expression of breast muscle in embryos and neonatal broilers. Poultry Science.DOI
353. Xin Zhang, Tian Gao, Lei Song, Lin Zhang, Yun Jiang, Jiao‐long Li, Feng Gao, Guanghong Zhou (2017). Effects of different thawing methods on the quality of chicken breast. International Journal of Food Science & Technology.DOI
354. Siyu Zhang, Chaoyang Zhang, Yan Qiao, Lujuan Xing, Dacheng Kang, Iftikhar Ali Khan, Ming Huang, Guanghong Zhou (2017). Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon. Food Chemistry.DOI
355. Haibo Zheng, Minyi Han, Huijuan Yang, Changbo Tang, Xinglian Xu, Guanghong Zhou (2017). Application of high pressure to chicken meat batters during heating modifies physicochemical properties, enabling salt reduction for high-quality products. LWT.DOI
356. Siwen Xue, Huijuan Yang, Huhu Wang, Alexander Atuya Tendu, Yun Bai, Xinglian Xu, Hanjun Ma, Guanghong Zhou (2017). High-pressure effects on the molecular aggregation and physicochemical properties of myosin in relation to heat gelation. Food Research International.DOI
357. Tian Gao, Mingwen Zhao, Lin Zhang, J Li, L. Yu, P.A. Lv, Feng Gao, Guanghong Zhou (2017). Effect of in ovo feeding of L-arginine on the hatchability, growth performance, gastrointestinal hormones, and jejunal digestive and absorptive capacity of posthatch broilers1. Journal of Animal Science.DOI
358. Wangang Zhang, Naveena Basappa Maheswarappa, Cheorun Jo, Ryoichi Sakata, Guanghong Zhou, Rituparna Banerjee, Tadayuki Nishiumi (2017). Technological demands of meat processing–An Asian perspective. Meat Science.DOI
359. Dongmei Liu, Xing Chen, Jichao Huang, Ming Sheng Huang, Guanghong Zhou (2017). Generation of bioactive peptides from duck meat during post-mortem aging. Food Chemistry.DOI
360. Tian Gao, Minmeng Zhao, Y.J. Li, Lin Zhang, Jiaolong Li, L. L. Yu, F. Gao, Guanghong Zhou (2017). Effects of in ovo feeding of L‐arginine on the development of digestive organs, intestinal function and post‐hatch performance of broiler embryos and hatchlings. Journal of Animal Physiology and Animal Nutrition.DOI
361. Siwen Xue, Xiaobo Yu, Huijuan Yang, Xinglian Xu, Hanjun Ma, Guanghong Zhou (2017). Contribution of High‐Pressure‐Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages. Journal of Food Science.DOI
362. Y.J. Li, J.L. Li, Lin Zhang, F. Gao, Guanghong Zhou (2017). Effects of dietary starch types on growth performance, meat quality and myofibre type of finishing pigs. Meat Science.DOI
363. Xiangxing Chen, Lin Zhang, Jiaolong Li, Feng Gao, Guanghong Zhou (2017). Hydrogen Peroxide-Induced Change in Meat Quality of the Breast Muscle of Broilers Is Mediated by ROS Generation, Apoptosis, and Autophagy in the NF-κB Signal Pathway. Journal of Agricultural and Food Chemistry.DOI
364. Xue Zhao, Tong Xing, Xing Chen, Minyi Han, Xinglian Xu, Guanghong Zhou (2017). Yield, thermal denaturation, and microstructure of proteins isolated from pale, soft, exudative chicken breast meat by using isoelectric solubilization/precipitation. Process Biochemistry.DOI
365. Shijie Ding, Fei Wang, Yan Liu, Sheng Li, Guanghong Zhou, Ping Hu (2017). Characterization and isolation of highly purified porcine satellite cells. Cell Death Discovery.DOI
366. Li Li, Yuan Liu, Guanghong Zhou, Xinglian Xu, Chunbao Li (2017). Proteome Profiles of Digested Products of Commercial Meat Sources. Frontiers in Nutrition.DOI
367. Jichao Huang, Jing Yang, B.H. Zhang, Mingyuan Huang, K.J. Chen, Xintong Xu, Guanghong Zhou (2017). Effect of electrical stunning frequency on meat quality, plasma parameters, and protein solubility of broilers. Poultry Science.DOI
368. Tong Xing, Xue Zhao, Ping Wang, H. Chen, Xinglian Xu, Guanghong Zhou (2017). Different oxidative status and expression of calcium channel components in stress-induced dysfunctional chicken muscle12. Journal of Animal Science.DOI
369. Xiaoye Liu, Johanna Mörlein, Ruth Wigger, Guanghong Zhou, Daniel Mörlein (2017). Fatty acid composition and its association with chemical and sensory analysis of boar taint. Food Chemistry.DOI
370. Guanghong Zhou, Keping Ye, Ronald Keith Tume (2017). Meat Safety in China.DOI
371. Tong Xing, Chong Wang, Xue Zhao, Chen Dai, Guanghong Zhou, Xinglian Xu (2017). Proteome Analysis Using Isobaric Tags for Relative and Absolute Analysis Quantitation (iTRAQ) Reveals Alterations in Stress-Induced Dysfunctional Chicken Muscle. Journal of Agricultural and Food Chemistry.DOI
372. Qingquan Fu, Qingfeng Ge, Rui Liu, Haiou Wang, Guanghong Zhou, Wangang Zhang (2017). Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles. Journal of the Science of Food and Agriculture.DOI
373. Dacheng Kang, Xueqin Gao, Qingfeng Ge, Guanghong Zhou, Wangang Zhang (2017). Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification. Ultrasonics Sonochemistry.DOI
374. Xue Zhao, Tong Xing, Xing Chen, Minyi Han, Shaolin Deng, Xinglian Xu, Guanghong Zhou (2017). Changes of Molecular Forces During Thermo-Gelling of Protein Isolated from PSE-Like Chicken Breast by Various Isoelectric Solubilization/Precipitation Extraction Strategies. Food and Bioprocess Technology.DOI
375. Siwen Xue, Huijuan Yang, Rui Liu, Chang Qian, Mengyao Wang, Yufeng Zou, Xinglian Xu, Guanghong Zhou (2017). Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation. Meat Science.DOI
376. Siwen Xue, Huhu Wang, Huijuan Yang, Xiaobo Yu, Yun Bai, Alexander Atuya Tendu, Xinglian Xu, Hanjun Ma, Guanghong Zhou (2017). Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions. Innovative Food Science & Emerging Technologies.DOI
377. Lin Chen, Niamat Ullah, Chenyi Li, Robert M. Hackman, Zhixi Li, Xinglian Xu, Guanghong Zhou, Xianchao Feng (2017). Incorporated glucosamine adversely affects the emulsifying properties of whey protein isolate polymerized by transglutaminase. Journal of Dairy Science.DOI
378. Xianchao Feng, Lin Chen, Na Lei, Shuangxi Wang, Xinglian Xu, Guanghong Zhou, Zhixi Li (2017). Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (−)-Epigallocatechin-3-gallate and NaCl. Journal of Agricultural and Food Chemistry.DOI
379. Qiayu Wu, Guanghong Zhou, Sasa Yang, Xinglian Xu, Chunbao Li (2017). Combined SNPs and miRNAs technologies for beef traceability. Journal of Food Safety.DOI
380. Qiayu Wu, Guanghong Zhou, Sasa Yang, Ba Tur Abulikemu, Ruiming Luo, Yanli Zhang, Xiao Li, Xinglian Xu, Chunbao Li (2017). SNP genotyping in sheep from northwest and east China for meat traceability. Journal of Consumer Protection and Food Safety.DOI
381. Qingfeng Ge, Yubin Gu, Wangang Zhang, Yongqi Yin, Hai Yu, Mangang Wu, Zhijun Wang, Guanghong Zhou (2017). Comparison of microbial communities from different Jinhua ham factories. AMB Express.DOI
382. Jiahui Cong, Lin Zhang, Jiaolong Li, Shuhao Wang, Feng Gao, Guanghong Zhou (2017). Effects of dietary supplementation with carnosine on growth performance, meat quality, antioxidant capacity and muscle fiber characteristics in broiler chickens. Journal of the Science of Food and Agriculture.DOI
383. Changbo Tang, Wangang Zhang, Yu-feng Zou, Lujuan Xing, Haibo Zheng, Xinglian Xu, Guanghong Zhou (2017). Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress. Food Hydrocolloids.DOI
384. Tian Gao, Minmeng Zhao, Lin Zhang, J.L. Li, L.L. Yu, P.A. Lv, F. Gao, Guanghong Zhou (2017). Effects of in ovo feeding of l -arginine on the development of lymphoid organs and small intestinal immune barrier function in posthatch broilers. Animal Feed Science and Technology.DOI
385. Meng Wang, Meiqin Feng, Kun Jia, Jian Jun Sun, Xinglian Xu, Guanghong Zhou (2017). Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions. Food Hydrocolloids.DOI
386. Tong Xing, M.F. Wang, Minyi Han, Xirong Zhu, Xinglian Xu, Guanghong Zhou (2017). Expression of heat shock protein 70 in transport-stressed broiler pectoralis major muscle and its relationship with meat quality. animal.DOI
387. Minmeng Zhao, Tian Gao, Lin Zhang, J.L. Li, P.A. Lv, L.L. Yu, Feng Gao, Guanghong Zhou (2017). Effects of in ovo feeding of creatine pyruvate on the hatchability, growth performance and energy status in embryos and broiler chickens. animal.DOI
388. Jun Qi, Huhu Wang, Guanghong Zhou, Xinglian Xu, Xiao Li, Yun Bai, Xiaobo Yu (2017). Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed. International Journal of Food Properties.DOI
389. Meiqin Feng, Xue Yang, Jian Jun Sun, Xinglian Xu, Guanghong Zhou (2017). Study on retrogradation of maize starch–flaxseed gum mixture under various storage temperatures. International Journal of Food Science & Technology.DOI
390. Yan XiangLin, Rui Liu, Chaoyang Zhang, Xiaopu Ren, Wangang Zhang, Guanghong Zhou (2017). The postmortem μ‐calpain activity, protein degradation and tenderness of sheep meat from Duolang and Hu breeds. International Journal of Food Science & Technology.DOI
391. Siwen Xue, Xinglian Xu, Huimin Shan, Huhu Wang, Jing Yang, Guanghong Zhou (2017). Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins. Innovative Food Science & Emerging Technologies.DOI
392. Xue Zhao, Yun Bai, Tong Xing, Xinglian Xu, Guanghong Zhou (2017). Use of an isoelectric solubilization/precipitation process to modify the functional properties of PSE (pale, soft, exudative)-like chicken meat protein: A mechanistic approach. Food Chemistry.DOI
393. Zhuang Lu, Xiaofang He, Bingbing Ma, Lin Zhang, Jiaolong Li, Yun Jiang, Guanghong Zhou, Feng Gao (2017). Chronic Heat Stress Impairs the Quality of Breast-Muscle Meat in Broilers by Affecting Redox Status and Energy-Substance Metabolism. Journal of Agricultural and Food Chemistry.DOI
394. Anran Wang, Dacheng Kang, Wangang Zhang, Chaoyang Zhang, Yunhe Zou, Guanghong Zhou (2017). Changes in calpain activity, protein degradation and microstructure of beef M. semitendinosus by the application of ultrasound. Food Chemistry.DOI
395. Yang Zhai, Jichao Huang, Iftikhar Ali Khan, Yuchen Guo, Ming Huang, Guanghong Zhou (2017). Shelf‐Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere. Journal of Food Science.DOI
396. Haibo Zheng, Minyi Han, Huijuan Yang, Xinglian Xu, Guanghong Zhou (2017). The effect of pressure-assisted heating on the water holding capacity of chicken batters. Innovative Food Science & Emerging Technologies.DOI
397. Xiaofei Wang, Jiaolong Li, Jiahui Cong, Xiangxing Chen, Xudong Zhu, Lin Zhang, Feng Gao, Guanghong Zhou (2017). Preslaughter Transport Effect on Broiler Meat Quality and Post-mortem Glycolysis Metabolism of Muscles with Different Fiber Types. Journal of Agricultural and Food Chemistry.DOI
398. Yunhe Zou, Wangang Zhang, Dacheng Kang, Guanghong Zhou (2017). Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking. International Journal of Food Science & Technology.DOI
399. Jun Qi, Xiao Li, Wenwen Zhang, Huhu Wang, Guanghong Zhou, Xinglian Xu (2017). Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow‐feathered chicken breed. Animal Science Journal.DOI
400. Xing Chen, Xinglian Xu, Dongmei Liu, Guanghong Zhou, Minyi Han, Peng Wang (2017). Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating. Food Hydrocolloids.DOI
401. Jing Ke Zhu, Li Xiao, Hao Qi, Zetong Gu, Shangxin Song, Xiangli Yang, Guanghong Zhou, Chunbao Li (2017). Oxidative and anti-oxidative status in muscle of young rats in response to six protein diets. Scientific Reports.DOI
402. Dacheng Kang, Yuhe Jiang, Lujuan Xing, Guanghong Zhou, Wangang Zhang (2017). Inactivation of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef. Food Research International.DOI
403. Shuangxi Wang, Yumeng Zhang, Lin Chen, Xinglian Xu, Guanghong Zhou, Zhixi Li, Xianchao Feng (2017). Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations. Food Chemistry.DOI
404. Chao Wang, Zixin Huang, Kequan Yu, Ruiling Ding, Keping Ye, Chen Dai, Xinglian Xu, Guanghong Zhou, Chunbao Li (2017). High-Salt Diet Has a Certain Impact on Protein Digestion and Gut Microbiota: A Sequencing and Proteome Combined Study. Frontiers in Microbiology.DOI
405. Rui Liu, Lujuan Xing, Guanghong Zhou, Wangang Zhang (2017). What is meat in China? Animal Frontiers.DOI
406. Xin Li, Siwen Xue, Xue Zhao, Xinbo Zhuang, Minyi Han, Xinglian Xu, Guanghong Zhou (2017). Gelation properties of goose liver protein recovered by isoelectric solubilisation/precipitation process. International Journal of Food Science & Technology.DOI
407. Chen Xie, Yanjiao Li, Jiaolong Li, Lin Zhang, Guanghong Zhou, Feng Gao (2017). Dietary starch types affect liver nutrient metabolism of finishing pigs. British Journal Of Nutrition.DOI
408. Yi Zhou, Wanjun Yang, Guanghong Zhou, Xinglian Xu, Zhigang Zhang, Muhammad Ijaz Ahmad, Chunbao Li (2017). Changes in in vitro protein digestion of retort‐pouched pork belly during 120‐day storage. International Journal of Food Science & Technology.DOI
409. Meiqin Feng, Li‐Hua Pan, Xue Yang, Jian Jun Sun, Xinglian Xu, Guanghong Zhou (2017). Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations. LWT.DOI
410. Xue Yang, Meiqin Feng, Jian Jun Sun, Xinglian Xu, Guanghong Zhou (2017). The influence of flaxseed gum on the retrogradation of maize starch. International Journal of Food Science & Technology.DOI
411. Wei Wang, Yepei Zhu, Tianhao Chen, Guanghong Zhou (2017). Kinetic and thermodynamic analysis of ultra-high pressure and heat-induced denaturation of bovine serum albumin by surface plasmon resonance. Tropical Journal of Pharmaceutical Research.DOI
412. Guangyu Wang, Fang Ma, Huhu Wang, Xinglian Xu, Guanghong Zhou (2017). Characterization of Extracellular Polymeric Substances Produced by Pseudomonas fragi Under Air and Modified Atmosphere Packaging. Journal of Food Science.DOI
413. Qing-xiang Zuo, Wangang Zhang, Lujuan Xing, Jin-xiao Zheng, Guanghong Zhou (2017). Stability of Angiotensin I-converting Enzyme Inhibitory Activity of Peptides Extracted from Dry-cured Jinhua Ham. Journal of Food and Nutrition Research.DOI
414. Xinbo Zhuang, Minyi Han, Yun Bai, Yafu Liu, Lujuan Xing, Xinglian Xu, Guanghong Zhou (2017). Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber. Food Hydrocolloids.DOI
415. Xudong Zhu, Wei Wang, Juan Shen, Xinglian Xu, Guanghong Zhou (2017). Influence of Gamma Irradiation on Porcine Serum Albumin Structural Properties and Allergenicity. Journal of AOAC International.DOI
416. Qingfeng Ge, Panwei Ge, Donglei Jiang, Nan Du, Jiahui Chen, Limin Yuan, Hai Yu, Xin Xu, Mangang Wu, Wangang Zhang, Guanghong Zhou (2017). A novel and simple cell-based electrochemical biosensor for evaluating the antioxidant capacity of Lactobacillus plantarum strains isolated from Chinese dry-cured ham. Biosensors and Bioelectronics.DOI
417. Tian Gao, Minmeng Zhao, Lin Zhang, Jiaolong Li, Lanlin Yu, Feng Gao, Guanghong Zhou (2017). In ovo feeding of l ‐arginine regulates intestinal barrier functions of posthatch broilers by activating the mTOR signaling pathway. Journal of the Science of Food and Agriculture.DOI
418. Dongmei Liu, Xing Chen, Jichao Huang, Xinghu Zhou, Ming Huang, Guanghong Zhou (2017). Stability of antioxidant peptides from duck meat after post‐mortem ageing. International Journal of Food Science & Technology.DOI
419. Jun Qi, Dengyong Liu, Guanghong Zhou, Xinglian Xu (2017). Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens. Journal of Food Science.DOI
420. Siwen Xue, Huijuan Yang, Xiaobo Yu, Chang Qian, Mengyao Wang, Yufeng Zou, Xinglian Xu, Guanghong Zhou (2017). Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gels. Food Chemistry.DOI
421. Xing Chen, Yong Li, Ruiyun Zhou, Dongmei Liu, Xinglian Xu, Guanghong Zhou (2017). Water‐soluble myofibrillar proteins prepared by high‐pressure homogenisation: a comparison study on the composition and functionality. International Journal of Food Science & Technology.DOI
422. Hongyan Hu, Jailson Pereira, Lujuan Xing, Guanghong Zhou, Wangang Zhang (2017). Thermal gelation and microstructural properties of myofibrillar protein gel with the incorporation of regenerated cellulose. LWT.DOI
423. Y.J. Li, Tian Gao, J.L. Li, Lin Zhang, Feng Gao, Guanghong Zhou (2017). Effects of dietary starch types on early postmortem muscle energy metabolism in finishing pigs. Meat Science.DOI
424. Tong Xing, Xue Zhao, Minyi Han, Linlin Cai, Shaolin Deng, Guanghong Zhou, Xinglian Xu (2017). A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition. Poultry Science.DOI
425. Xing Chen, Ronald Keith Tume, Youling L. Xiong, Xinglian Xu, Guanghong Zhou, Conggui Chen, Tadayuki Nishiumi (2017). Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods. Critical Reviews in Food Science and Nutrition.DOI
426. Xing Chen, Ruiyun Zhou, Xinglian Xu, Guanghong Zhou, Dongmei Liu (2017). Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder. Food Research International.DOI
427. Tong Xing, Xue Zhao, Linlin Cai, Zhou Guang-hong, Xu Xinglian (2017). Effect of salt content on gelation of normal and wooden breast myopathy chicken pectoralis major meat batters. International Journal of Food Science & Technology.DOI
428. 王凯，王光宇，叶可萍，王虎虎，周光宏（2016）. 散装盐水鸭中单增李斯特菌的风险等级评估. 《湖北农业科学》.
429. 王鹏，徐幸莲，周光宏（2016）. 美国鸡肉产品市场调研及其对我国鸡肉加工产业的启示. 《中国家禽》.
430. 王述浩，张林，李蛟龙，丛佳惠，高峰，周光宏（2016）. 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. 《动物营养学报》.
431. 蔺茜莎，李影球，朱莹莹，周光宏，徐幸莲，李春保（2016）. 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. 《营养学报》.
432. 邢深，张柏林，林猛，周平，李蛟龙，张林，高峰，周光宏（2016）. 饲粮添加Ala-Gln对LPS应激仔猪小肠黏膜屏障功能的影响. 《中国畜牧兽医学会动物营养学分会第十二次动物营养学术研讨会论文集》.
433. 聂晓开，邓绍林，周光宏，徐幸莲（2016）. 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. 《食品科学》.
434. 李艳娇，李蛟龙，张林，高峰，周光宏（2016）. 饲粮淀粉水平对育肥猪宰后肌肉能量代谢的影响. 《中国畜牧兽医学会动物营养学分会第十二次动物营养学术研讨会论文集》.
435. 马瑞雪，高天，宋蕾，张林，江芸，李蛟龙，张昕，高峰，周光宏（2016）. 响应面法优化调理鸡排水油混合油炸工艺. 《食品与发酵工业》.
436. 闵辉辉，孙京新，徐幸莲，周光宏，黄明（2016）. 不同电压击昏鸡肉微观结构及理化特性研究. 《中国食品学报》.
437. 朱玉萍，周平，李蛟龙，张林，高峰，周光宏（2016）. 低蛋白氨基酸平衡饲粮添加半胱胺对育肥猪肉质和相关基因表达的影响. 《中国畜牧兽医学会动物营养学分会第十二次动物营养学术研讨会论文集》.
438. 丛佳惠，张林，李蛟龙，王述浩，高峰，周光宏（2016）. 肌肽对肉仔鸡生产性能、肉品质及抗氧化性能的影响. 《中国畜牧兽医学会动物营养学分会第十二次动物营养学术研讨会论文集》.
439. 赵敏孟，高天，张林，李蛟龙，吕朋安，余兰林，高峰，周光宏（2016）. 胚蛋注射丙酮酸肌酸对肉鸡孵化率、生长性能及能量储备的影响. 《中国畜牧兽医学会动物营养学分会第十二次动物营养学术研讨会论文集》.
440. 高天，赵敏孟，张林，李蛟龙，余兰林，高峰，周光宏（2016）. 胚蛋注射L-精氨酸对肉仔鸡早期肠道发育机制的研究. 《中国畜牧兽医学会动物营养学分会第十二次动物营养学术研讨会》.
441. 李蛟龙，刘洋，李艳娇，张林，高峰，周光宏（2016）. 一水肌酸和胍基乙酸对育肥猪生产性能、肉品质和能量代谢的影响. 《中国畜牧兽医学会动物营养学分会第十二次动物营养学术研讨会论文集》.
442. 谢翌冬，肖卫民，康大成，周光宏，徐幸莲，张万刚（2016）. 一种基于生物阻抗的冷鲜猪肉新鲜度检测方法研究. 《南京农业大学学报》.
443. 胡亚亚，邢路娟，周光宏，张万刚（2016）. 金华火腿粗肽液对PC12细胞氧化损伤的保护作用. 《南京农业大学学报》.
444. 李艳娇，李蛟龙，张林，高峰，周光宏（2016）. 饲粮淀粉类型对育肥猪生长和肉品质的影响. 《中国畜牧兽医学会动物营养学分会第十二次动物营养学术研讨会》.
445. 朱业培，王玮，吕青骎，滕爽，徐幸莲，周光宏（2016）. 超高压协同温度处理对过敏原Bos d 6抗原性及二级结构的影响. 《南京农业大学学报》.
446. 朱业培，王玮，吕青骎，钱行，徐幸莲，周光宏（2016）. 动物过敏原牛血清白蛋白间接竞争ELISA检测方法的建立. 《南京农业大学学报》.
447. 杨慧娟，徐幸莲，周光宏（2016）. 应用超高压技术改善降脂乳化肠的滴水损失. 《食品科学技术学报》.
448. 宋蕾，高天，马瑞雪，张昕，张林，江芸，李蛟龙，高峰，周光宏（2016）. 提高冷冻鸡肉丸食用品质的复合抗冻剂配方优化. 《食品科学》.
449. 郑锦晓，胡亚亚，邢路娟，周光宏，张万刚（2016）. 传统工艺和新工艺金华火腿中抗氧化肽的比较. 《南京农业大学学报》.
450. Mengyao Wang, Xing Chen, Yufeng Zou, Hongqiang Chen, Siwen Xue, Chang Qian, Peng Wang, Xinglian Xu, Guanghong Zhou (2016). High‐pressure processing‐induced conformational changes during heating affect water holding capacity of myosin gel. International Journal of Food Science & Technology.DOI
451. Li Li, Yuan Liu, Xiaoyu Zou, Jing Feng He, Xinglian Xu, Guanghong Zhou, Chunbao Li (2016). In vitro protein digestibility of pork products is affected by the method of processing. Food Research International.DOI
452. Yingying Zhu, He Li, Xinglian Xu, Chunbao Li, Guanghong Zhou (2016). The gut microbiota in young and middle-aged rats showed different responses to chicken protein in their diet. BMC Microbiology.DOI
453. Jiaqi Cong, Lin Zhang, J Li, Shuoxing Wang, Feng Gao, Guanghong Zhou (2016). Effects of dietary supplementation with carnosine on meat quality and antioxidant capacity in broiler chickens. British Poultry Science.DOI
454. Xue Zhao, Tong Xing, Xing Chen, Min Yi Han, X. Li, Xinglian Xu, Guanghong Zhou (2016). Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat. Poultry Science.DOI
455. Tianhao Chen, Yepei Zhu, Minyi Han, Peng Wang, Wei Ran, Xinglian Xu, Guanghong Zhou (2016). Classification of chicken muscle with different freeze–thaw cycles using impedance and physicochemical properties. Journal of Food Engineering.DOI
456. J.C. Huang, Jiawei Yang, Mingyuan Huang, K.J. Chen, Xinglian Xu, Guanghong Zhou (2016). The effects of electrical stunning voltage on meat quality, plasma parameters, and protein solubility of broiler breast meat. Poultry Science.DOI
457. Rui Liu, Lujuan Xing, Qingquan Fu, Guanghong Zhou, Wangang Zhang (2016). A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products. Antioxidants.DOI
458. Lei Song, Tian Gao, Rui-Xue Ma, Yun Jiang, Lin Zhang, Jiaolong Li, Xin Zhang, Feng Gao, Guanghong Zhou (2016). Effect of Different Frozen Storage Temperatures and Periods on the Quality of Chicken Meatballs. Journal of Food Processing and Preservation.DOI
459. Changbo Tang, Wangang Zhang, Yaosong Wang, Lujuan Xing, Xinglian Xu, Guanghong Zhou (2016). Identification of Rosmarinic Acid-Adducted Sites in Meat Proteins in a Gel Model under Oxidative Stress by Triple TOF MS/MS. Journal of Agricultural and Food Chemistry.DOI
460. Mengjie Li, Chunbao Li, Shangxin Song, Fan Zhao, Xinglian Xu, Guanghong Zhou (2016). Meat proteins had different effects on oligopeptide transporter PEPT1 in the small intestine of young rats. International Journal of Food Sciences and Nutrition.DOI
461. Jichao Huang, Jing Yang, Feng Huang, Ming Huang, Kangzheng Chen, Xinglian Xu, Guanghong Zhou (2016). Effect of fast pH decline during the early postmortem period on calpain activity and cytoskeletal protein degradation of broiler M. pectoralis major. Poultry Science.DOI
462. Siwen Xue, Yufeng Zou, Xing Chen, Huijuan Yang, Tong Xing, Xinglian Xu, Guanghong Zhou (2016). Effects of sodium tripolyphosphate on functional properties of low‐salt single‐step high‐pressure processed chicken breast sausage. International Journal of Food Science & Technology.DOI
463. Guoyuan Xiong, Xueqin Gao, Peng Wang, Xinglian Xu, Guanghong Zhou (2016). Comparative study of extraction efficiency and composition of protein recovered from chicken liver by acid–alkaline treatment. Process Biochemistry.DOI
464. Xueqin Gao, Xiu-zhen Hao, Guoyuan Xiong, Qingfeng Ge, Wangang Zhang, Guanghong Zhou, Xiaoyu Yue (2016). Interaction between carrageenan/soy protein isolates and salt-soluble meat protein. Food and Bioproducts Processing.DOI
465. Rui Liu, Yupin Li, Mengqin Wang, Guanghong Zhou, Wangang Zhang (2016). Effect of protein S-nitrosylation on autolysis and catalytic ability of μ-calpain. Food Chemistry.DOI
466. Shen Xing, Bolin Zhang, Meng Lin, Ping Zhou, Jiaolong Li, Lin Zhang, Feng Gao, Guanghong Zhou (2016). Effects of alanyl-glutamine supplementation on the small intestinal mucosa barrier in weaned piglets. Asian-Australasian Journal of Animal Sciences.DOI
467. Lin Chen, Chenyi Li, Niamat Ullah, Yan Qing Guo, Xuchun Sun, Xuejiao Wang, Xinglian Xu, Robert M. Hackman, Guanghong Zhou, Xianchao Feng (2016). Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation. Meat Science.DOI
468. Tong Xing, P Wang, Lei Zhao, R Liu, Xue Zhao, X. Xu, Guanghong Zhou (2016). A comparative study of heat shock protein 70 in normal and PSE (pale, soft, exudative)-like muscle from broiler chickens. Poultry Science.DOI
469. Shuhao Wang, Lin Zhang, Jiaolong Li, Jiahui Cong, Feng Gao, Guanghong Zhou (2016). Effects of dietary marigold extract supplementation on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens. Asian-Australasian Journal of Animal Sciences.DOI
470. Huijuan Yang, Muhammad Ammar Khan, Xiaobo Yu, Haibo Zheng, Minyi Han, Xinglian Xu, Guanghong Zhou (2016). Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing. Meat Science.DOI
471. Li‐Hua Pan, Meiqin Feng, Jian Jun Sun, Xing Chen, Xinglian Xu, Guanghong Zhou (2016). Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at various pH values. CyTA - Journal of Food.DOI
472. Ping Zhou, Yiqiu Luo, Lin Zhang, Jiaolong Li, Bolin Zhang, Shen Xing, Yuping Zhu, Feng Gao, Guanghong Zhou (2016). Effects of cysteamine supplementation on the intestinal expression of amino acid and peptide transporters and intestinal health in finishing pigs. Animal Science Journal.DOI
473. Xue Zhao, Xing Chen, Minyi Han, Chang Qian, Xinglian Xu, Guanghong Zhou (2016). Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat. LWT.DOI
474. Dacheng Kang, Yunhe Zou, Yu-Ping Cheng, Lujuan Xing, Guanghong Zhou, Wangang Zhang (2016). Effects of power ultrasound on oxidation and structure of beef proteins during curing processing. Ultrasonics Sonochemistry.DOI
475. Yan Qiao, Jichao Huang, Yulian Chen, Haochun Chen, Liang Zhao, Ming Huang, Guanghong Zhou (2016). Meat quality, fatty acid composition and sensory evaluation of Cherry Valley, Spent Layer and Crossbred ducks. Animal Science Journal.DOI
476. Xing Chen, Xinglian Xu, Minyi Han, Guanghong Zhou, Conggui Chen, Peijun Li (2016). Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions. Food Research International.DOI
477. Lin Zhang, Xueshen Zhu, X.F. Wang, Jiaolong Li, Feng Gao, Guanghong Zhou (2016). 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. Poultry Science.DOI
478. Qingquan Fu, Rui Liu, Guanghong Zhou, Wangang Zhang (2016). Effects of Packaging Methods on the Color of Beef Muscles Through Influencing Myoglobin Status, Metmyoglobin Reductase Activity and Lipid Oxidation. Journal of Food Processing and Preservation.DOI
479. Dacheng Kang, An‐ran Wang, Guanghong Zhou, Wangang Zhang, Xu Shiming, Guang-ping Guo (2016). Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration. Innovative Food Science & Emerging Technologies.DOI
480. Yingying Zhu, Xisha Lin, He Li, Yingqiu Li, Xuebin Shi, Fan Zhao, Xinglian Xu, Chunbao Li, Guanghong Zhou (2016). Intake of Meat Proteins Substantially Increased the Relative Abundance of Genus Lactobacillus in Rat Feces. PLoS ONE.DOI
481. Liang Zhao, Nanqi Jiang, Miaozhen Li, Ming Huang, Guanghong Zhou (2016). Partial autolysis of μ/m‐calpain during post mortem aging of chicken muscle. Animal Science Journal.DOI
482. Bolin Zhang, Meng Lin, Changning Yu, Jiaolong Li, Lin Zhang, Ping Zhou, Wenwei Yang, Feng Gao, Guanghong Zhou (2016). Alanyl-glutamine supplementation regulates mTOR and ubiquitin proteasome proteolysis signaling pathways in piglets. Nutrition.DOI
483. Lin Zhang, Xueshen Zhu, X.F. Wang, Jiaolong Li, F. Gao, Guanghong Zhou (2016). Green Light-emitting Diodes Light Stimuli during Incubation Enhances Posthatch Growth without Disrupting Normal Eye Development of Broiler Embryos and Hatchlings. Asian-Australasian Journal of Animal Sciences.DOI
484. Guoyuan Xiong, Peng Wang, Haibo Zheng, Xinglian Xu, Yingying Zhu, Guanghong Zhou (2016). 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. Journal of Food Quality.DOI
485. Xing Chen, Yong Li, Ruiyun Zhou, Zhaiming Liu, Fengzhi Lu, Huang Lin, Xinglian Xu, Guanghong Zhou (2016). l ‐histidine improves water retention of heat‐induced gel of chicken breast myofibrillar proteins in low ionic strength solution. International Journal of Food Science & Technology.DOI
486. Rui-Xue Ma, Tian Gao, Lei SONG, Lin Zhang, Yun Jiang, Jiaolong Li, Xin Zhang, Feng Gao, Guanghong Zhou (2016). Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop. Food Science and Technology.DOI
487. Hong-yan Hu, Jailson Pereira, Lujuan Xing, Ya-ya Hu, Cai-li Qiao, Guanghong Zhou, Wangang Zhang (2016). Effects of regenerated cellulose emulsion on the quality of emulsified sausage. LWT.DOI
488. Shangxin Song, Guido J. E. J. Hooiveld, Wei Zhang, Mengjie Li, Fan Zhao, Jing Ke Zhu, Xinglian Xu, Michael Müller, Chunbao Li, Guanghong Zhou (2016). Comparative Proteomics Provides Insights into Metabolic Responses in Rat Liver to Isolated Soy and Meat Proteins. Journal of Proteome Research.DOI
489. Zheng-ping Guan, Zheng-ping Guan, Yun Jiang, Feng Gao, Lin Zhang, Guanghong Zhou, Zhengjun Guan, Zhengjun Guan (2016). Analysis of a molecular predictive mode for the growth of Staphylococcus aureus in pork. International Journal of Food Properties.DOI
490. Yan Huang, Keping Ye, Kequan Yu, Kai Wang, Guanghong Zhou (2016). The potential influence of two Enterococcus faecium on the growth of Listeria monocytogenes. Food Control.DOI
491. Shangxin Song, Guido J. E. J. Hooiveld, Mengjie Li, Fan Zhao, Wei Zhang, Xinglian Xu, Michael Müller, Chunbao Li, Guanghong Zhou (2016). Dietary soy and meat proteins induce distinct physiological and gene expression changes in rats. Scientific Reports.DOI
492. Tianhao Chen, Yepei Zhu, Peng Wang, Minyi Han, Wei Ran, Xinglian Xu, Guanghong Zhou (2016). The use of the impedance measurements to distinguish between fresh and frozen–thawed chicken breast muscle. Meat Science.DOI
493. Shangxin Song, Guido J. E. J. Hooiveld, Mengjie Li, Fan Zhao, Wei Zhang, Xinglian Xu, Michael Müller, Chunbao Li, Guanghong Zhou (2016). Distinct physiological, plasma amino acid, and liver transcriptome responses to purified dietary beef, chicken, fish, and pork proteins in young rats. Molecular Nutrition & Food Research.DOI
494. Changning Yu, Yanjiao Li, Bolin Zhang, Meng Lin, Jiaolong Li, Lin Zhang, Tianjiao Wang, Feng Gao, Guanghong Zhou (2016). 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. Journal of Agricultural and Food Chemistry.DOI
495. Xinbo Zhuang, Xiping Jiang, Minyi Han, Zhuangli Kang, Liang Zhao, Xinglian Xu, Guanghong Zhou (2016). Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels. Food Hydrocolloids.DOI
496. Huijuan Yang, Wangang Zhang, Teng Li, Haibo Zheng, Muhammad Ammar Khan, Xinglian Xu, Jingxin Sun, Guanghong Zhou (2016). Effect of protein structure on water and fat distribution during meat gelling. Food Chemistry.DOI
497. Nanqi Jiang, Baocai Xu, Liang Zhao, Ming Huang, Guanghong Zhou (2016). Effects of high-temperature–short time (HTST) drying process on proteolysis, lipid oxidation and sensory attributes of Chinese dry-cured chicken. CyTA - Journal of Food.DOI
498. Bing Guo, Wangang Zhang, Ron K. Tume, Nicholas James Hudson, Feng Huang, Yan Yin, Guanghong Zhou (2016). Disorder of endoplasmic reticulum calcium channel components is associated with the increased apoptotic potential in pale, soft, exudative pork. Meat Science.DOI
499. Changqing Zhu, Ying Sen Hong, Zhen Xiao, Yang Zhou, Yuan Ying Jiang, Ming Sheng Huang, Xinglian Xu, Guanghong Zhou (2016). Colorimetric determination of Salmonella typhimurium based on aptamer recognition. Analytical Methods.DOI
500. 朱爱荣，霍如林，张林，高峰，周光宏（2015）. 氟苯尼考多克隆抗体的制备及其鉴定. 《江苏农业科学》.DOI
501. 朱良齐，周光宏，车海栋，张楠，葛晨书，徐幸莲，李春保（2015）. 季节、运输距离和待宰时间对PSE猪肉发生率的影响. 《肉类工业》.
502. 汪善锋，周光宏，高峰，陈明（2015）. α-硫辛酸对育肥猪脂肪代谢的影响. 《粮食与饲料工业》.
503. 陈佳，高峰，周光宏（2015）. 食用鸭肉对大鼠免疫功能影响的研究. 《蚌埠学院学报》.
504. 邹玉峰，薛思雯，徐幸莲，周光宏（2015）. 《膳食指南科学报告》对肉类食品摄入的建议. 《中国食物与营养》.
505. 于长宁，李艳娇，张柏林，林猛，李蛟龙，张林，杨文卫，高峰，周光宏（2015）. 不同供能物质组成饲粮对育肥猪养分表观消化率、血清生化指标和激素水平的影响. 《动物营养学报》.
506. 刘洋，李蛟龙，张林，高峰，周光宏（2015）. 胍基乙酸和甜菜碱对育肥猪肌肉能量代谢和肉品质的影响. 《畜牧兽医学报》.
507. 王娟，闫祥林，周光宏，徐幸莲，张万刚（2015）. 梅山猪与三元杂交猪肌内脂肪含量、μ-钙蛋白酶和蛋白降解对嫩度的影响. 《食品科学》.
508. 张楠，王帅武，黄伟，陈鲁晟，周光宏（2015）. 真空热收缩包装在冷却猪肉保鲜中的应用. 《肉类研究》.
509. 李春保，周光宏，徐幸莲，罗欣，熊幼翎，曹锦轩，张万刚（2015）. 对世界卫生组织将红肉和肉制品列为致癌物报告的质疑. 《肉类研究》.
510. 王玮，葛毅强，陈颖，徐幸莲，周光宏（2015）. 超高压对高铁肌红蛋白还原酶活性及二级结构的影响. 《中国食品学报》.
511. 邢路娟，胡亚亚，周光宏，张万刚（2015）. 宣威火腿中粗肽的提取与抗氧化活性鉴定. 《南京农业大学学报》.
512. 王玮，朱业培，范巧君，孙月，徐幸莲，周光宏（2015）. 高静压降低食物致敏性的研究进展. 《南京农业大学学报》.
513. 朱业培，王玮，吕青骎，范巧君，徐幸莲，周光宏（2015）. 基于基因芯片技术检测6种动物源性成分. 《南京农业大学学报》.
514. 汪善锋，周光宏，高峰，陈明（2015）. 日粮α-硫辛酸对猪肉冷藏过程中脂质氧化的影响. 《黑龙江畜牧兽医》.
515. 周光宏，武英，郑乾坤，侯万文，张全生，燕君芳，李春保（2015）. 冷却猪肉质量安全控制技术与应用. 《中国畜牧杂志》.
516. 郑海波，徐幸莲，周光宏（2015）. 肉制品低钠盐加工技术研究进展. 《食品工业科技》.
517. 殷燕，张万刚，周光宏，徐幸莲（2015）. 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. 《食品科学》.
518. 王玮，吕青骎，朱卢玺，李春保，陈颖，葛毅强，周光宏（2015）. 食品中马源性成分的实时荧光PCR检测. 《食品与生物技术学报》.
519. Yulian Chen, Yan Qiao, Yu Xiao, Haochun Chen, Liang Zhao, Ming Huang, Guanghong Zhou (2015). Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens. Asian-Australasian Journal of Animal Sciences.DOI
520. Xing Chen, Xinglian Xu, Guanghong Zhou (2015). Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water. Innovative Food Science & Emerging Technologies.DOI
521. Xing Chen, Ron K. Tume, Xinglian Xu, Guanghong Zhou (2015). Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities. Critical Reviews in Food Science and Nutrition.DOI
522. Xianchao Feng, Chenyi Li, Niamat Ullah, Robert M. Hackman, Lin Chen, Guanghong Zhou (2015). Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation. Journal of Agricultural and Food Chemistry.DOI
523. Tianyue Guo, Siwen Xue, Yufeng Zou, Minyi Han, Xinglian Xu, Guanghong Zhou (2015). Effect of Sodium Chloride on the Properties of Ready‐to‐Eat Pressure‐Induced Gel‐Type Chicken Meat Products. Journal of Food Process Engineering.DOI
524. Xuebin Shi, Chunbao Li, Miaodan Cao, Xinglian Xu, Guanghong Zhou, Youling L. Xiong (2015). Comparative proteomic analysis of longissimus dorsi muscle in immuno- and surgically castrated male pigs. Food Chemistry.DOI
525. Xinbo Zhuang, Minyi Han, Zhuangli Kang, Kai Wang, Yun Bai, Xinglian Xu, Guanghong Zhou (2015). Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure. Meat Science.DOI
526. Xiao Li, Tian Fang, Menghuan Zong, Xiaoqin Shi, Xinglian Xu, Chen Dai, Chunbao Li, Guanghong Zhou (2015). Phosphorproteome Changes of Myofibrillar Proteins at Early Post-mortem Time in Relation to Pork Quality As Affected by Season. Journal of Agricultural and Food Chemistry.DOI
527. Huijuan Yang, Muhammad Ammar Khan, Minyi Han, Xiaobo Yu, Bai Xiangjun, Xinglian Xu, Guanghong Zhou (2015). Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology. Innovative Food Science & Emerging Technologies.DOI
528. Yingqiu Li, Chunbao Li, He Li, Xisha Lin, Shaolin Deng, Guanghong Zhou (2015). Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time. International Journal of Food Science & Technology.DOI
529. Huhu Wang, Huawei Wang, Tong Xing, Na Wu, Xinglian Xu, Guanghong Zhou (2015). Removal of Salmonella biofilm formed under meat processing environment by surfactant in combination with bio-enzyme. LWT.DOI
530. Yingqiu Li, Chunbao Li, Fan Zhao, Xisha Lin, Yun Bai, Guanghong Zhou (2015). The Effects of Long-Duration Stewing Combined with Different Cooking and Heating Methods on the Quality of Pork Belly. Journal of Food Processing and Preservation.DOI
531. Yingying Zhu, Xisha Lin, Fan Zhao, Xuebin Shi, Li He, Yingqiu Li, Weiyun Zhu, Xinglian Xu, Chunbao Li, Guanghong Zhou (2015). Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria. Scientific Reports.DOI
532. Xiao Li, Fang Feng, Runze Gao, Lu Wang, Ye Qian, Chunbao Li, Guanghong Zhou (2015). Application of near infrared reflectance ( NIR ) spectroscopy to identify potential PSE meat. Journal of the Science of Food and Agriculture.DOI
533. Ping Zhou, Lin Zhang, Jiaolong Li, Yiqiu Luo, Bolin Zhang, Shen Xing, Yuping Zhu, Hui Sun, Feng Gao, Guanghong Zhou (2015). Effects of Dietary Crude Protein Levels and Cysteamine Supplementation on Protein Synthetic and Degradative Signaling in Skeletal Muscle of Finishing Pigs. PLoS ONE.DOI
534. X.F. Wang, Xueshen Zhu, Y.J. Li, Yang Liu, Jiaolong Li, Feng Gao, Guanghong Zhou, Lin Zhang (2015). Effect of dietary creatine monohydrate supplementation on muscle lipid peroxidation and antioxidant capacity of transported broilers in summer. Poultry Science.DOI
535. Xing Chen, Yufeng Zou, Minyi Han, Lihua Pan, Tong Xing, Xinglian Xu, Guanghong Zhou (2015). Solubilisation of myosin in a solution of low ionic strength l -histidine: Significance of the imidazole ring. Food Chemistry.DOI
536. Tianhao Chen, Minyi Han, Peng Wang, Wei Ran, Xinglian Xu, Guanghong Zhou (2015). Application of Nondestructive and Low‐Cost Impedance Technology to Determine the Effect of Curing Degree on Meat Quality. Journal of Food Process Engineering.DOI
537. Huhu Wang, Xinxiao Zhang, Yang Dong, Xinglian Xu, Guanghong Zhou (2015). Insights into the transcriptome profile of mature biofilm of Salmonella Typhimurium on stainless steels surface. Food Research International.DOI
538. Lujuan Xing, Ya-ya Hu, Hongyan Hu, Qingfeng Ge, Guanghong Zhou, Wangang Zhang (2015). Purification and identification of antioxidative peptides from dry-cured Xuanwei ham. Food Chemistry.DOI
539. Chen Lin, Guanghong Zhou, Wangang Zhang (2015). Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation. Food and Bioprocess Technology.DOI
540. Jun-Jie Shao, Yufeng Zou, Xinglian Xu, Guanghong Zhou, Jingxin Sun (2015). Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation. CyTA - Journal of Food.DOI
541. Siying Wen, Guanghong Zhou, Shangxin Song, Xinglian Xu, Josef Voglmeir, Li Liu, Fan Zhao, Mengjie Li, Li Li, Xiaobo Yu, Yun Bai, Chunbao Li (2015). Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish. PROTEOMICS.DOI
542. Huixia Li, Kun-Lin Chen, Haiyang Wang, Changbo Tang, Xinglian Xu, Guanghong Zhou (2015). Chemerin inhibition of myogenesis and induction of adipogenesis in C2C12 myoblasts. Molecular and Cellular Endocrinology.DOI
543. Haijun Chang, Qiang Wang, Chunhong Tang, Guanghong Zhou (2015). Effects of Ultrasound Treatment on Connective Tissue Collagen and Meat Quality of Beef Semitendinosus Muscle. Journal of Food Quality.DOI
544. Yanjiao Li, Jiaolong Li, Lin Zhang, Changning Yu, Meng Lin, Feng Gao, Guanghong Zhou, Yu Zhang, Yuanfang Fan, Lina Nuldnali (2015). Effects of Dietary Energy Sources on Post Mortem Glycolysis, Meat Quality and Muscle Fibre Type Transformation of Finishing Pigs. PLoS ONE.DOI
545. Hongyan Hu, Lujuan Xing, Ya-ya Hu, Cai-li Qiao, Tao Wu, Guanghong Zhou, Wangang Zhang (2015). Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate. Food Hydrocolloids.DOI
546. Haibo Zheng, Guoyuan Xiong, Minyi Han, Shaolin Deng, Xinglian Xu, Guanghong Zhou (2015). High pressure/thermal combinations on texture and water holding capacity of chicken batters. Innovative Food Science & Emerging Technologies.DOI
547. Kai Wang, Keping Ye, Yepei Zhu, Yan Huang, Guangyu Wang, Huhu Wang, Guanghong Zhou (2015). Prevalence, antimicrobial resistance and genetic diversity of Listeria monocytogenes isolated from chilled pork in Nanjing, China. LWT.DOI
548. Huhu Wang, Yang Dong, Guangyu Wang, Xinglian Xu, Guanghong Zhou (2015). Effect of growth media on gene expression levels in Salmonella Typhimurium biofilm formed on stainless steel surface. Food Control.DOI
549. Juan Wang, Xiang‐lin Yan, Rui Liu, Qingquan Fu, Guanghong Zhou, Wangang Zhang (2015). Differences in calpain system, desmin degradation and water holding capacity between commercial M eishan and D uroc × L andrace × Y orkshire crossbred pork. Animal Science Journal.DOI
550. Feng Huang, Ming Huang, Hong Zhang, Chunjiang Zhang, Dequan Zhang, Guanghong Zhou (2015). Changes in apoptotic factors and caspase activation pathways during the postmortem aging of beef muscle. Food Chemistry.DOI
551. Yun Jiang, Weihui Zhang, Feng Gao, Guanghong Zhou (2015). Effect of sodium butyrate on intestinal inflammatory response to lipopolysaccharide in broiler chickens. Canadian Journal of Animal Science.DOI
552. Yun Jiang, Weihui Zhang, Feng Gao, Guanghong Zhou (2015). Effect of sodium butyrate on intestinal inflammatory response to lipopolysaccharide in broiler chickens. BioOne Complete (BioOne).DOI
553. Keping Ye, Yulin Feng, Kai Wang, Yun Bai, Xinglian Xu, Guanghong Zhou (2015). Effect of High Hydrostatic Pressure Combined with Moderate Heat to Inactivate Pressure‐Resistant Bacteria in Water‐Boiled Salted Duck. Journal of Food Science.DOI
554. Xueqin Gao, Zhuangli Kang, Wangang Zhang, Yu-pin Li, Guanghong Zhou (2015). Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation. Food and Bioprocess Technology.DOI
555. Yang Liu, J.L. Li, Y.J. Li, Tian Gao, Lin Zhang, Feng Gao, Guanghong Zhou (2015). Effects of dietary supplementation of guanidinoacetic acid and combination of guanidinoacetic acid and betaine on postmortem glycolysis and meat quality of finishing pigs. Animal Feed Science and Technology.DOI
556. Nian Liu, Rui Liu, Ya-ya Hu, Guanghong Zhou, Wangang Zhang (2015). Influence of rapid chilling on biochemical parameters governing the water‐holding capacity of pork longissimus dorsi. International Journal of Food Science & Technology.DOI
557. Huijuan Yang, Minyi Han, Xia Wang, Yanqing Han, Juqing Wu, Xinglian Xu, Guanghong Zhou (2015). Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions. Innovative Food Science & Emerging Technologies.DOI
558. Tian Gao, Jiaolong Li, Lin Zhang, Yun Jiang, Maowen Yin, Yang Liu, Feng Gao, Guanghong Zhou (2015). Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops. Asian-Australasian Journal of Animal Sciences.DOI
559. Bing Guo, P. L. Greenwood, L. M. Cafe, Guanghong Zhou, Wangang Zhang, Brian Paul Dalrymple (2015). Transcriptome analysis of cattle muscle identifies potential markers for skeletal muscle growth rate and major cell types. BMC Genomics.DOI
560. Xiao Li, Guanghong Zhou, Yinji Chen, Xinglian Xu, Baocai Xu, Chunbao Li (2015). A New Method for Characterizing Mechanical Properties of Meat Product under Stress-Relaxation Based on Gaussian Curve-Fitting. International Journal of Food Properties.DOI
561. Lu-Sha Wang, Jichao Huang, Yulian Chen, Ming Sheng Huang, Guanghong Zhou (2015). Identification and Characterization of Antioxidant Peptides from Enzymatic Hydrolysates of Duck Meat. Journal of Agricultural and Food Chemistry.DOI
562. J.L. Li, Z. Y. Guo, Y. J. Li, L. Zhang, Feng Gao, Guanghong Zhou (2015). Effect of creatine monohydrate supplementation on carcass traits, meat quality and postmortem energy metabolism of finishing pigs. Animal Production Science.DOI
563. Junhua Shao, Ya‐Min Deng, Guanghong Zhou, Xinglian Xu, Dengyong Liu (2015). A Raman spectroscopic study of meat protein/lipid interactions at protein/oil or protein/fat interfaces. International Journal of Food Science & Technology.DOI
564. Ke Li, Yinyu Zhao, Zhuangli Kang, Ping Wang, Minyi Han, Xinglian Xu, Guanghong Zhou (2015). Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation. Poultry Science.DOI
565. Yingjun ZHANG, Minyi Han, Weiqing Sun, Haijun XU, Fashan Wei, Yongsheng Yang, Chunbao Li, Guanghong Zhou, Xinglian Xu (2015). Different Effects of Sheep- and Duck-Meat Supplemented Diets on Serum Cytokine Levels of Rats. Journal of Nutritional Science and Vitaminology.DOI
566. 邢通，徐幸莲，周光宏，王鹏（2014）. 宰前运输对肉鸡应激及肌肉品质的影响. 《中国家禽》.DOI
567. 韩敏义，李伟锋，王鹏，徐幸莲，周光宏（2014）. 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. 《核农学报》.
568. 沈旭娇，刘登勇，周光宏，王进，杨硕（2014）. 电子鼻评价超高压-热结合处理对盐水鸭风味品质的影响. 《肉类工业》.
569. 李蛟龙，徐昊翔，尹茂文，高峰，周光宏（2014）. 海滨锦葵块根粉和酶制剂对断奶仔猪生长和免疫的影响. 《中国兽医学报》.
570. 魏心如，韩敏义，王鹏，徐幸莲，周光宏（2014）. 热处理对鸡胸肉剪切力与蒸煮损失的影响. 《江苏农业学报》.
571. 于长宁，李艳娇，张柏林，林猛，李蛟龙，张林，高峰，周光宏（2014）. 日粮不同能量来源对育肥猪骨骼肌蛋白质合成代谢的影响. 《第七届中国饲料营养学术研讨会论文集》.
572. 张柏林，于长宁，林猛，付亚楠，孟梅娟，邢深，张林，高峰，周光宏（2014）. Ala-Gln对LPS应激仔猪肌肉蛋白合成及蛋白降解影响的研究. 《第七届中国饲料营养学术研讨会论文集》.
573. 林猛，张柏林，于长宁，李蛟龙，高峰，张林，周光宏（2014）. L-Glu对断奶仔猪小肠结构和空肠氨基酸感受器与转运体表达的影响. 《第七届中国饲料营养学术研讨会论文集》.
574. 刘洋，李蛟龙，李艳娇，高天，付亚楠，高峰，张林，周光宏（2014）. 胍基乙酸和甜菜碱对育肥猪肉品质及宰后糖代谢的影响研究. 《第七届中国饲料营养学术研讨会论文集》.
575. 陶正清，刘登勇，周光宏，徐幸莲（2014）. 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. 《核农学报》.
576. 张林，李蛟龙，高天，林猛，王筱霏，朱旭东，高峰，周光宏（2014）. 宰前2周日粮添加一水肌酸对长途运输肉仔鸡宰后肌肉糖酵解代谢和肉品质的影响. 《中国畜牧兽医学会动物营养学分会第七届中国饲料营养学术研讨会》.
577. 李艳娇，李黎云，李蛟龙，张林，高峰，周光宏（2014）. 日粮添加阿魏酸和维生素E对育肥猪肉品质及抗氧化性能的影响. 《中国畜牧兽医学会动物营养学分会第七届中国饲料营养学术研讨会》.
578. 于长宁，李艳娇，张柏林，林猛，李蛟龙，张林，高峰，周光宏（2014）. 日粮不同能量来源对育肥猪血液生化指标、血清激素、空肠黏膜消化酶的影响. 《中国畜牧兽医学会动物营养学分会第七届中国饲料营养学术研讨会》.
579. 李艳娇，李蛟龙，张林，于长宁，林猛，高峰，周光宏（2014）. 日粮能量来源对育肥猪生产性能、胴体品质、肉品质及宰后糖酵解的影响. 《中国畜牧兽医学会动物营养学分会第七届中国饲料营养学术研讨会》.
580. 张柏林，林猛，于长宁，付亚楠，李蛟龙，高峰，张林，周光宏（2014）. Ala-Gln对仔猪生长性能、肝脏及肌肉蛋白合成影响的研究. 《中国畜牧兽医学会动物营养学分会第七届中国饲料营养学术研讨会》.
581. 骆桂兰，朱守君，周光宏（2014）. 口腔灌注14C标记葡萄糖后三黄鸡血液变化的研究. 《黑龙江畜牧兽医》.
582. 骆桂兰，朱旭东，周光宏（2014）. 口腔灌注14C标记类胡萝卜素后三黄鸡血液中放射性物质含量的变化. 《黑龙江畜牧兽医》.
583. 李鑫，刘登勇，李亮，徐幸莲，周光宏（2014）. SPME-GC-MS法分析金华火腿风味物质的条件优化. 《食品科学》.
584. 陈睿，徐幸莲，周光宏（2014）. 真空包装鸡肉早餐肠货架期预测模型的建立. 《食品科学》.
585. 赵晓阳，李可，邹玉峰，徐幸莲，周光宏（2014）. 组氨酸与氯化钾混合液对兔肉肌球蛋白特性的影响. 《食品科学》.
586. 吴菊清，邵俊花，魏朝贵，徐幸莲，周光宏（2014）. 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. 《食品科学》.
587. 白红武，韩佳伟，徐兴莲，刘贤金，杨信庭，赵春江，周光宏（2014）. 基于WSN和CFD技术的猪胴体在屠宰冷链运输中的温度场模拟研究. 《中国畜牧兽医学会信息技术分会2014年学术研讨会》.
588. 霍如林，朱爱荣，张林，高峰，周光宏（2014）. 胶体金免疫层析法快速检测动物组织中残留的喹乙醇. 《食品工业科技》.
589. 魏朝贵，吴菊清，邵俊花，徐幸莲，周光宏（2014）. 钠替代及预乳化油对低钠低脂乳化肠品质的影响. 《食品工业科技》.
590. 魏心如，李伟明，闫海鹏，韩敏义，徐幸莲，周光宏（2014）. 冷却鸡肉肉色色差计评定方法标准化. 《食品科学》.
591. 王凯，王虎虎，叶可萍，王光宇，徐幸莲，周光宏（2014）. 鲜肉中小肠结肠炎耶尔森菌的半定量风险评估. 《肉类研究》.
592. 周光宏，徐幸莲，孙京新（2014）. 2012—2013年“畜产品贮藏与加工学科的现状与发展”研究报告. 《中国食品学报》.
593. 冯郁蔺，孙仪，赵颖，徐幸莲，刘登勇，周光宏（2014）. 2种耐压菌对盐水鸭货架期的影响. 《南京农业大学学报》.
594. 李伟明，王鹏，陈天浩，徐幸莲，周光宏（2014）. 基于阻抗特性和神经网络的鸡胸肉冻融次数鉴别方法. 《农业工程学报》.
595. 王晓明，王鹏，李伟明，徐幸莲，周光宏，孙京新（2014）. 夏季运输和休息时间对肉鸡应激及肌肉品质的影响. 《食品科学》.
596. 常辰曦，史奎春，邹玉峰，徐幸莲，周光宏（2014）. 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. 《南京农业大学学报》.
597. 陶正清，刘登勇，戴琛，刘源，周光宏，徐幸莲（2014）. 盐水鸭呈味肽的分离纯化及结构鉴定. 《南京农业大学学报》.
598. 殷燕，张万刚，周光宏（2014）. 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. 《南京农业大学学报》.
599. 吴菊清，魏朝贵，韩敏义，徐幸莲，周光宏（2014）. NaCl对猪肉肌原纤维蛋白乳化体系加工特性的影响. 《南京农业大学学报》.
600. 李潇，王鹏，徐幸莲，曾晓房，李影球，张新笑，陈宏强，周光宏（2014）. 鸡肉制品消费情况调查报告. 《中国家禽》.DOI
601. Chao‐Zhi Zhu, Wangang Zhang, Guanghong Zhou, Xinglian Xu (2014). Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system. Journal of the Science of Food and Agriculture.DOI
602. Changbo Tang, Wangang Zhang, Chen Dai, Huixia Li, Xinglian Xu, Guanghong Zhou (2014). Identification and Quantification of Adducts between Oxidized Rosmarinic Acid and Thiol Compounds by UHPLC-LTQ-Orbitrap and MALDI-TOF/TOF Tandem Mass Spectrometry. Journal of Agricultural and Food Chemistry.DOI
603. Tian Gao, Jiaolong Li, Lin Zhang, Yun Jiang, Rui-Xue Ma, Lei Song, Feng Gao, Guanghong Zhou (2014). Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops. Asian-Australasian Journal of Animal Sciences.DOI
604. Bolin Zhang, Changning Yu, Meng Lin, Yanan Fu, Lin Zhang, Meijuan Meng, Shen Xing, Jiaolong Li, Hui Sun, Feng Gao, Guanghong Zhou (2014). Regulation of skeletal muscle protein synthetic and degradative signaling by alanyl-glutamine in piglets challenged with Escherichia coli lipopolysaccharide. Nutrition.DOI
605. Chunbao Li, Guanghong Zhou, Xinglian Xu, Kerstin Lundström, Anders Hans Karlsson, René Lametsch (2014). Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation. Food Chemistry.DOI
606. Xueqin Gao, Wangang Zhang, Guanghong Zhou (2014). Emulsion stability, thermo‐rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan. Journal of the Science of Food and Agriculture.DOI
607. Siying Wen, Guanghong Zhou, Li Li, Xinglian Xu, Xiaobo Yu, Yun Bai, Chunbao Li (2014). Effect of Cooking on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective. Journal of Agricultural and Food Chemistry.DOI
608. Tong Xing, Xinglian Xu, Guanghong Zhou, Ping Wang, Nannan Jiang (2014). The effect of transportation of broilers during summer on the expression of heat shock protein 70, postmortem metabolism and meat quality1. Journal of Animal Science.DOI
609. Lin Chen, Xianchao Feng, Ying-yang Zhang, Xuebo Liu, Wangang Zhang, Chunbao Li, Niamat Ullah, Xinglian Xu, Guanghong Zhou (2014). Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing. Food Chemistry.DOI
610. Meng Lin, Bolin Zhang, Changning Yu, Jiaolong Li, Lin Zhang, Hui Sun, Feng Gao, Guanghong Zhou (2014). L-Glutamate Supplementation Improves Small Intestinal Architecture and Enhances the Expressions of Jejunal Mucosa Amino Acid Receptors and Transporters in Weaning Piglets. PLoS ONE.DOI
611. Jichao Huang, Ming Huang, Ping Wang, Liang Zhao, Xinglian Xu, Guanghong Zhou, Jiarui Sun (2014). Effects of physical restraint and electrical stunning on plasma corticosterone, postmortem metabolism, and quality of broiler breast muscle1. Journal of Animal Science.DOI
612. Tian Gao, Jiaolong Li, Lin Zhang, Yun Jiang, Lei Song, Rui-Xue Ma, Feng Gao, Guanghong Zhou (2014). Effect of different tumbling marinade treatments on the water status and protein properties of prepared pork chops. Journal of the Science of Food and Agriculture.DOI
613. Qingquan Fu, Rui Liu, Wangang Zhang, Yu-pin Li, Juan Wang, Guanghong Zhou (2014). Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications. Food and Bioprocess Technology.DOI
614. Huijuan Yang, Minyi Han, Yun Bai, Yanqing Han, Xinglian Xu, Guanghong Zhou (2014). High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages. Meat Science.DOI
615. Fan Zhao, Guanghong Zhou, Keping Ye, Shuaiwu Wang, Xinglian Xu, Chunbao Li (2014). Microbial changes in vacuum-packed chilled pork during storage. Meat Science.DOI
616. Huhu Wang, Xinxiao Zhang, Qiuqin Zhang, Keping Ye, Xinglian Xu, Guanghong Zhou (2014). Comparison of microbial transfer rates from Salmonella spp. biofilm growth on stainless steel to selected processed and raw meat. Food Control.DOI
617. Guanghong Zhou, Gaiming Zhao (2014). Asian Products.DOI
618. Sher Ali, Wangang Zhang, Nasir Ahmed Rajput, Muhammad Ammar Khan, Chunbao Li, Guanghong Zhou (2014). Effect of multiple freeze–thaw cycles on the quality of chicken breast meat. Food Chemistry.DOI
619. Lin Mei, Guanghong Zhou, Zhi-Geng Wang, Yun Bai (2014). Functional analysis of AI-2/LuxS from bacteria in Chinese fermented meat after high nitrate concentration shock. European Food Research and Technology.DOI
620. Guangyu Wang, Wenjuan Qian, Xinxiao Zhang, Huhu Wang, Keping Ye, Yun Bai, Guanghong Zhou (2014). Prevalence, genetic diversity and antimicrobial resistance of Listeria monocytogenes isolated from ready-to-eat meat products in Nanjing, China. Food Control.DOI
621. Zhengfei Guo, J.L. Li, Lin Zhang, Yun Jiang, Feng Gao, Guanghong Zhou (2014). Effects of alpha-lipoic acid supplementation in different stages on growth performance, antioxidant capacity and meat quality in broiler chickens. British Poultry Science.DOI
622. Rui Liu, Yu-pin Li, Wangang Zhang, Qingquan Fu, Nian Liu, Guanghong Zhou (2014). Activity and expression of nitric oxide synthase in pork skeletal muscles. Meat Science.DOI
623. Ke Li, Lin Chen, Yingying Zhao, LI Yu-pin, Na Wu, Haoyang Sun, Xinglian Xu, Guanghong Zhou (2014). A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat. CyTA - Journal of Food.DOI
624. Keping Ye, Huhu Wang, Yun Jiang, Xinglian Xu, Jinxuan Cao, Guanghong Zhou (2014). Development of interspecific competition models for the growth of Listeria monocytogenes and Lactobacillus on vacuum-packaged chilled pork by quantitative real-time PCR. Food Research International.DOI
625. Brian Paul Dalrymple, B. Guo, Guanghong Zhou, W. Zhang (2014). Using muscle gene expression to estimate triacylglyceride deposition, and relative contributions of fatty acid synthesis and fatty acid import in intramuscular fat in cattle. Animal Production Science.DOI
626. Y. Yin, Wangang Zhang, Guanghong Zhou, B. Guo (2014). Comparison of protein degradation, protein oxidation, and μ-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging1. Journal of Animal Science.DOI
627. Huhu Wang, Shu Ruihua, Ying Y. Zhao, Qiuqin Zhang, Xinglian Xu, Guanghong Zhou (2014). Analysis of ERIC-PCR genomic polymorphism of Salmonella isolates from chicken slaughter line. European Food Research and Technology.DOI
628. Airong Zhu, Rulin Huo, Wei Zhou, Lin Zhang, Feng Gao, Guanghong Zhou (2014). Establishment of Colloidal Gold Immunochromatography Strip for Detection of Florfenicol Residues. Current Pharmaceutical Analysis.DOI
629. Minyi Han, Ye Wu, Peng Wang, Xinglian Xu, Guanghong Zhou (2014). The changes and relationship of structure and functional properties of rabbit myosin during heat-induced gelation. CyTA - Journal of Food.DOI
630. Ke Li, Zhuangli Kang, Yingying Zhao, Xinglian Xu, Guanghong Zhou (2014). Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat. Food and Bioprocess Technology.DOI
631. Bing Guo, Kritaya Kongsuwan, P. L. Greenwood, Guanghong Zhou, Wangang Zhang, Brian Paul Dalrymple (2014). A gene expression estimator of intramuscular fat percentage for use in both cattle and sheep. Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology.DOI
632. Minyi Han, Peng Wang, Xinglian Xu, Guanghong Zhou (2014). Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics. Food Research International.DOI
633. Yu-pin Li, Rui Liu, Wangang Zhang, Qingquan Fu, Nian Liu, Guanghong Zhou (2014). Effect of Nitric Oxide on μ-Calpain Activation, Protein Proteolysis, and Protein Oxidation of Pork during Post-Mortem Aging. Journal of Agricultural and Food Chemistry.DOI
634. Zhuangli Kang, Peng Wang, Xinglian Xu, Chao-Zhi Zhu, Ke Li, Guanghong Zhou (2014). Effect of beating processing, as a means of reducing salt content in frankfurters: A physico-chemical and Raman spectroscopic study. Meat Science.DOI
635. Sasa Yang, Chunbao Li, Qiayu Wu, Changqing Zhu, Xinglian Xu, Guanghong Zhou (2014). High-resolution melting analysis: a promising molecular method for meat traceability. European Food Research and Technology.DOI
636. Kunlin Chen, Huixia Li, Xinglian Xu, Guanghong Zhou (2014). The protective effect of rosmarinic acid on hyperthermia-induced C2C12 muscle cells damage. Molecular Biology Reports.DOI
637. Yun Jiang, W.H. Zhang, Feng Gao, Guanghong Zhou (2014). Micro-encapsulated sodium butyrate attenuates oxidative stress induced by corticosterone exposure and modulates apoptosis in intestinal mucosa of broiler chickens. Animal Production Science.DOI
638. Muhammad Ammar Khan, Sher Ali, Muhammad Abid, Jinxuan Cao, Saqib Jabbar, Ronald Keith Tume, Guanghong Zhou (2014). Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties. Food Research International.DOI
639. Li Feng, Yan Qiao, Yufeng Zou, Ming Huang, Zhuangli Kang, Guanghong Zhou (2014). Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage. Meat Science.DOI
640. Weiming Li, Peng Wang, Xinglian Xu, Tong Xing, Guanghong Zhou (2014). Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure. European Food Research and Technology.DOI
641. Ke Li, Zhuangli Kang, Yufeng Zou, Xinglian Xu, Guanghong Zhou (2014). Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter. Journal of Food Science and Technology.DOI
642. VanHue Nguyen, VanToan Nguyen, Chunbao Li, Guanghong Zhou (2014). The degradation of oxytetracycline during thermal treatments of chicken and pig meat and the toxic effects of degradation products of oxytetracycline on rats. Journal of Food Science and Technology.DOI
643. Xueqin Gao, Wangang Zhang, Guanghong Zhou (2014). Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties. LWT.DOI
644. Peng Wang, Minyi Han, Xinglian Xu, Guanghong Zhou, Mengmeng Huang (2014). Rheological and Nuclear Magnetic Resonance Study on Heat‐Induced Gel Properties of Spent‐Hen Myofibrillar Protein Affected by Porcine Plasma Protein. Journal of Texture Studies.DOI
645. Yingying Zhao, Peng Wang, Yufeng Zou, Ke Li, Zhuangli Kang, Xinglian Xu, Guanghong Zhou (2014). Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel. Food Research International.DOI
646. Xianchao Feng, Lin Chen, Su Zhuang, Chunbao Li, Zhenguo Yan, Xinglian Xu, Guanghong Zhou (2014). 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. Food Research International.DOI
647. Lin Zhang, Jiaolong Li, Tian Gao, M. Lin, X.F. Wang, Xueshen Zhu, Feng Gao, Guanghong Zhou (2014). 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. animal.DOI
648. Li-Yuan Guo, Junhua Shao, Dengyong Liu, Xinglian Xu, Guanghong Zhou (2014). The Distribution of Water in Pork Meat during Wet-curing as Studied by Low-field NMR. Food Science and Technology Research.DOI
649. 周光宏，张红生（2013）. 开展教育援外工作 推进高校国际化进程. 《中国高等教育》.
650. 汪善锋，周光宏，高峰，徐孝宙（2013）. α-硫辛酸对育肥猪生产性能和抗氧化功能的影响. 《粮食与饲料工业》.
651. 王鹏，王华伟，邵俊杰，孙健，赵颖颖，夏天兰，徐幸莲，周光宏（2013）. 鸡肝乳糜流变及低场核磁性质研究. 《食品科学》.
652. 邵俊花，吴菊清，周光宏，魏朝贵，徐幸莲，刘登勇，宋立，贾娜（2013）. 巯基和疏水性对蛋白质乳化及凝胶特性的影响. 《食品科学》.
653. 郭向莹，李伟群，孙仪，徐幸莲，周光宏（2013）. 超高压处理对低温鸡肉早餐肠在冷藏期间脂肪氧化的影响. 《食品科学》.
654. 汤春辉，黄明，樊金山，周光宏（2013）. 调理鸭胸肉制品滚揉腌制工艺优化. 《食品科学》.
655. 李玲，徐幸莲，周光宏（2013）. 气质联用检测传统中式香肠中的9种挥发性亚硝胺. 《食品科学》.
656. 葛云芝，于小波，周光宏，徐幸莲（2013）. 高效液相色谱法同时测定鸡肉中3种四环素类抗生素残留. 《食品科学》.
657. 张汆，徐幸莲，周光宏，李春保，蔡华珍（2013）. 芡种壳提取物多酚组成及对猪肉乳化肠贮存期质量的影响. 《食品科学》.
658. 刘欣，祝长青，王毅谦，沈赟，黄明，蒋原，周光宏（2013）. 大豆转基因检测中DNA提取方法的比较研究. 《食品科学》.
659. 沈旭娇，徐幸莲，周光宏（2013）. 超高压处理对南京盐水鸭货架期的影响. 《食品科学》.
660. 李伟锋，王鹏，徐幸莲，周光宏（2013）. 血浆蛋白乳化物在低脂乳化肠中的应用. 《食品工业科技》.
661. 刘登勇，周光宏，徐幸莲（2013）. “相对香气值”理论与实践. 《科技与产业对接——中国食品科学技术学会第十届年会暨第七届中美食品业高层论坛》.
662. 邵俊花，吴菊清，刘登勇，徐幸莲，周光宏（2013）. 肌肉蛋白质乳化凝胶及保油保水性机理研究进展. 《食品与发酵工业》.
663. 王虎虎，董洋，徐幸莲，周光宏（2013）. 酸化亚氯酸钠对鸡肉致病菌的致死模型研究. 《中国食品学报》.
664. 闫海鹏，吴菊清，李美琳，徐幸莲，周光宏（2013）. 不同种类肉肌原纤维蛋白乳化及理化特性的研究. 《南京农业大学学报》.
665. 张岩，黄继超，孙皓，徐幸莲，王晓明，周光宏（2013）. 运输和静养时间对肉鸡应激程度及肌肉品质的影响. 《南京农业大学学报》.
666. 李玲，张汆，周光宏，徐幸莲（2013）. 植物多酚对模拟胃酸体系中亚硝酸盐清除能力与亚硝胺生成的影响. 《南京农业大学学报》.
667. 翁丽华，徐幸莲，周光宏，江芸（2013）. 肠杆菌科细菌在热鲜肉上生长预测模型的建立与验证. 《南京农业大学学报》.
668. 李蛟龙，徐昊翔，尹茂文，高峰，周光宏（2013）. 海滨锦葵块根粉对肉仔鸡生长和免疫性能的影响. 《家畜生态学报》.
669. 汪善锋，周光宏，高峰，陈明（2013）. α-硫辛酸对育肥猪胴体性状与肉品质的影响. 《家畜生态学报》.
670. 王虎虎，刘登勇，徐幸莲，周光宏，韩衍青，徐宝才（2013）. 我国传统腌腊肉制品产业现状及发展趋势. 《肉类研究》.
671. 张新亮，林玉海，周光宏（2013）. 绿茶提取物、亚硝酸钠及其混合物对意式发酵肠质地的影响. 《肉类研究》.
672. 祝超智，张万刚，徐幸莲，周光宏（2013）. 金华火腿粗肽液的体外抗氧化活性. 《肉类研究》.
673. 杨慧娟，邹玉峰，徐幸莲，周光宏（2013）. 超高压对肉及肉制品组织结构和主要化学组成分影响的研究进展. 《肉类研究》.
674. 曹莹莹，张亮，王鹏，周光宏，徐幸莲（2013）. 超高压结合热处理对肌球蛋白凝胶特性及蛋白二级结构的影响. 《肉类研究》.
675. Qianqian Chen, Jichao Huang, Feng Huang, Ming Huang, Guanghong Zhou (2013). Influence of oxidation on the susceptibility of purified desmin to degradation by μ-calpain, caspase-3 and -6. Food Chemistry.DOI
676. Qiu‐Qin Zhang, Huhu Wang, Su Zhuang, Hongmei Xiao, Xinglian Xu, Guanghong Zhou (2013). Application of Mathematical Model for the Quantification of Acylated Homoserine Lactones Produces by P seudomonas aeruginosa in Chicken Breast Meat and Broth. Journal of Food Safety.DOI
677. Xianchao Feng, Lin Chen, Su Zhuang, Xinglian Xu, Guanghong Zhou (2013). The effect of intake of lamb meat on energy metabolism of Sprague-Dawley rats: possible role of carnitine. Animal Production Science.DOI
678. Muhammad Ammar Khan, Sher Ali, Muhammad Abid, Hussain Ahmad, Lixia Zhang, Ronald Keith Tume, Guanghong Zhou (2013). Enhanced texture, yield and safety of a ready-to-eat salted duck meat product using a high pressure-heat process. Innovative Food Science & Emerging Technologies.DOI
679. Huhu Wang, Shijie Ding, Guangyu Wang, Xinglian Xu, Guanghong Zhou (2013). In situ characterization and analysis of Salmonella biofilm formation under meat processing environments using a combined microscopic and spectroscopic approach. International Journal of Food Microbiology.DOI
680. Feng Huang, Ming Huang, Hong Zhang, Bing Guo, Dequan Zhang, Guanghong Zhou (2013). Cleavage of the calpain inhibitor, calpastatin, during postmortem ageing of beef skeletal muscle. Food Chemistry.DOI
681. Zhuangli Kang, Peng Wang, Xinglian Xu, Chao-Zhi Zhu, Yufeng Zou, Ke Li, Guanghong Zhou (2013). 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. Meat Science.DOI
682. Huhu Wang, Shijie Ding, Yang Dong, Keping Ye, Xinglian Xu, Guanghong Zhou (2013). Biofilm Formation of Salmonella Serotypes in Simulated Meat Processing Environments and Its Relationship to Cell Characteristics. Journal of Food Protection.DOI
683. Peng Wang, Xinglian Xu, Ming Huang, Mengmeng Huang, Guanghong Zhou (2013). Effect of pH on heat-induced gelation of duck blood plasma protein. Food Hydrocolloids.DOI
684. Lin Zhang, Y.H. Lin, X.J. Leng, Mingming Huang, Guanghong Zhou (2013). Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage. Meat Science.DOI
685. XueJiao Leng, Lin Zhang, Ming Huang, Xinglian Xu, Guanghong Zhou (2013). Mass transfer dynamics during high pressure brining of chicken breast. Journal of Food Engineering.DOI
686. Huhu Wang, Keping Ye, Xinru Wei, Jinxuan Cao, Xinglian Xu, Guanghong Zhou (2013). Occurrence, antimicrobial resistance and biofilm formation of Salmonella isolates from a chicken slaughter plant in China. Food Control.DOI
687. Huhu Wang, Ke-Ping Ye, Qiu‐Qin Zhang, Yang Dong, Xinglian Xu, Guanghong Zhou (2013). Biofilm formation of meat-borne Salmonella enterica and inhibition by the cell-free supernatant from Pseudomonas aeruginosa. Food Control.DOI
688. Ling Li, Junhua Shao, Xudong Zhu, Guanghong Zhou, Xinglian Xu (2013). Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N‐nitrosamines formation in dry‐cured sausage. International Journal of Food Science & Technology.DOI
689. Zhuangli Kang, Yufeng Zou, Xinglian Xu, Chao-Zhi ZHU, Peng Wang, Guanghong Zhou (2013). Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan). Food Science and Technology Research.DOI
690. Zhou Guang-hong (2013). Isolation, Characterization and Redox Stability of Oxymyoglobin from Bovine Heart. Food Science.
691. Zhou Guang-hong (2013). A Review of the Effect of High Hydrostatic Pressure Processing on Tissues and Main Chemical Components of Meat and Meat Products. Meat Research.
692. Zhou Guang-hong (2013). Antioxidant Activity in vitro of Peptide Fractions Extracted from Jinhua Ham. Meat Research.
693. 周光宏，宋华明（2012）. 食品科学学科：亦工亦农与独立学科门类. 《学位与研究生教育》, No. 9.下载原文
694. 陈景宜，牛力，黄明，周光宏（2012）. 影响牛肉肉色稳定性的主要生化因子. 《中国农业科学》.
695. 袁璐，高峰，周光宏（2012）. 高氧气调包装和真空包装对冷鲜肉贮藏过程中保水性和脂质氧化的影响. 《食品科学》.
696. 郭向莹，孙仪，李伟群，徐幸莲，周光宏（2012）. 抗氧化剂对早餐肠高压后脂肪氧化的影响. 《食品工业科技》.
697. 徐雯雅，刘登勇，周光宏，徐幸莲（2012）. 乳酸钙部分替代氯化钠对西式盐水火腿感官品质的影响. 《食品工业科技》.
698. 庞国芳，周光宏，徐幸莲（2012）. 养殖产品加工与动物源性食品安全战略. 《中国禽业导刊》.
699. 陈景宜，牛力，黄明，周光宏（2012）. 乳酸钙对牛肉糜色泽稳定性的影响. 《食品科学》.
700. 王翔，徐幸莲，祝长青，周光宏（2012）. 食品中克罗诺杆菌(原阪崎肠杆菌)双重PCR检测方法研究. 《南京农业大学学报》.
701. 董洋，王虎虎，闫振国，徐幸莲，周光宏（2012）. 真空包装盐水鹅加工过程中微生物污染状况与菌群多样性研究. 《南京农业大学学报》.
702. 薛梅，黄继超，钱钊，黄明，周光宏（2012）. 体外氧化μ-钙激活酶对牛肉肌原纤维蛋白降解的影响. 《南京农业大学学报》.
703. 牛力，陈景宜，黄明，徐幸莲，周光宏（2012）. 不同冻藏温度和时间对鸡胸肉食用品质的影响. 《南京农业大学学报》.
704. 王虎虎，董洋，闫振国，徐幸莲，周光宏（2012）. 冰鲜鸡肉中3种主要致病菌的共修复-增菌条件研究. 《食品科学》.
705. 史培磊，刘登勇，徐幸莲，周光宏（2012）. 风鹅现有工艺加工过程中品质的变化规律. 《肉类研究》.
706. 周兴虎，祝常青，吴洪洪，沈文飚，周光宏，黄明（2012）. 储藏温度和时间对转基因大豆外源基因及蛋白的影响. 《南京农业大学学报》.
707. 王霞，王鹏，孙健，周光宏（2012）. 亚麻籽胶在乳化肠中添加方式的研究. 《肉类研究》.
708. 魏朝贵，吴菊清，邵俊花，徐幸莲，周光宏（2012）. 降低乳化型肉制品中食盐含量研究进展. 《肉类研究》.
709. 孙建清，韩衍青，王笑笑，徐宝才，周辉，周光宏（2012）. 滚揉方式和时间对猪肉切片火腿品质的影响. 《南京农业大学学报》.
710. 王霞，王鹏，周光宏（2012）. 添加亚麻籽胶对卡拉胶乳化肠品质的影响. 《食品与发酵工业》.
711. 孙健，王鹏，徐幸莲，周光宏（2012）. 猪肉肠中亚麻籽胶、卡拉胶和黄原胶的相互作用. 《食品科学》.
712. 郭锐，彭意开，周光宏，徐幸莲，蒋兵，吴菊清（2012）. κ-卡拉胶、复合磷酸盐对反复冻融猪肉香肠品质的影响. 《食品与发酵工业》.
713. 孙真，周光宏，徐幸莲，刘登勇（2012）. 高效液相色谱法测定油炸鸡腿中丙烯酰胺的含量. 《食品工业科技》.
714. Sidang Wang, Chunbao Li, Xinglian Xu, Guanghong Zhou (2012). Effect of fasting on energy metabolism and tenderizing enzymes in chicken breast muscle early postmortem. Meat Science.DOI
715. Chao Li, Daoying Wang, Dong Han, Weimin Xu, Feng Gao, Guanghong Zhou, Muhan Zhang (2012). Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle. Journal of the Science of Food and Agriculture.DOI
716. Chao Li, Daoying Wang, Weimin Xu, Feng Gao, Guanghong Zhou (2012). Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle. LWT.DOI
717. Guanghong Zhou, Gaiming Zhao (2012). History and heritage of Jinhua ham. Animal Frontiers.DOI
718. Sifa Dai, F. Gao, Xu Xinglian, W.H. Zhang, Shangxin Song, Guanghong Zhou (2012). Effects of dietary glutamine and gamma-aminobutyric acid on meat colour, pH, composition, and water-holding characteristic in broilers under cyclic heat stress. British Poultry Science.DOI
719. Huhu Wang, Keping Ye, Xinglian Xu, Guanghong Zhou (2012). Optimization of an Acidified Sodium Chlorite Solution for Reducing Pathogenic Bacteria and Maintaining Sensory Characteristics of Poultry Meat in Simulation Slaughter Process. Journal of Food Processing and Preservation.DOI
720. Chunbao Li, Yuxiang Hu, Lin Tang, Yuyu Dong, Anguo Teng, Xinglian Xu, Baocai Xu, Guanghong Zhou (2012). Changes in Temperature Profile, Texture and Color of Pork Loin Chop during Pan-frying. Journal of Food Research.DOI
721. Yilin Yuan, Jiaolong Li, W.H. Zhang, C. Li, F. Gao, Guanghong Zhou (2012). A comparison of slaughter performance and meat quality of pigs immunised with a gonadotrophin-releasing factor vaccine against boar taint with physically castrated pigs. Animal Production Science.DOI
722. Jun Qi, Chunbao Li, Yinji Chen, Feifei Gao, Xinglian Xu, Guanghong Zhou (2012). Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw. Meat Science.DOI
723. Rongrong Wang, Zengqi Peng, Teng Hui, Fulong Wang, Yao Yao, Yawei Zhang, Guanghong Zhou (2012). Potential use of crude extracts from Alaska Pollock muscle as meat tenderizer. CyTA - Journal of Food.DOI
724. Ling Li, Peng Wang, Xinglian Xu, Guanghong Zhou (2012). Influence of Various Cooking Methods on the Concentrations of Volatile N‐Nitrosamines and Biogenic Amines in Dry‐Cured Sausages. Journal of Food Science.DOI
725. Yingying Cao, Tianlan Xia, Guanghong Zhou, Xinglian Xu (2012). The mechanism of high pressure-induced gels of rabbit myosin. Innovative Food Science & Emerging Technologies.DOI
726. Guanghong Zhou, Wangang Zhang, Xinglian Xu (2012). China's meat industry revolution: Challenges and opportunities for the future. Meat Science.DOI
727. Hongmin Li, Chunbao Li, Xinglian Xu, Guanghong Zhou (2012). Effects of illumination and packaging on non-heme iron and color attributes of sliced ham. Meat Science.DOI
728. Mei Xue, Feng Huang, Ming Sheng Huang, Guanghong Zhou (2012). Influence of oxidation on myofibrillar proteins degradation from bovine via μ-calpain. Food Chemistry.DOI
729. Jinxuan Cao, X. Yu, Muhammad Ammar Khan, Junhua Shao, Y. Xiang, Guanghong Zhou (2012). The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning. animal.DOI
730. Zhou Guang-hong (2012). Spectroscopic Characteristics and Antioxidant Properties of Xyl-Gly Maillard Reaction System. Food Science.
731. Zhou Guang-hong (2012). Effects of tumbling method and time on qualities of porcine sliced ham. Nanjing Nongye Daxue xuebao.
732. 袁亚利，李蛟龙，张卫辉，李超，高峰，周光宏（2011）. 免疫去势和手术去势对猪肉中氨基酸、肌苷酸和脂肪酸含量的影响. 《中国畜牧兽医学会2011年学术年会论文集》.DOI
733. 袁亚利，李蛟龙，张卫辉，李超，高峰，周光宏（2011）. 免疫去势和手术去势方法对猪肉中氨基酸、肌苷酸和脂肪酸含量的影响. 《肉类研究》.
734. 刘登勇，周光宏，徐幸莲（2011）. 腊肠主体风味物质及其分析新方法. 《肉类研究》.
735. 廖国周，王桂瑛，徐幸莲，周光宏（2011）. 葡萄籽提取物对烤羊肉中杂环胺形成的影响. 《食品与发酵工业》.
736. 江芸，高峰，苏勇，徐幸莲，周光宏（2011）. 冷却肉中假单胞菌16S rRNA基因不同可变区片段DGGE研究. 《食品科学》.
737. 束玮炜，韩衍青，徐幸莲，周光宏（2011）. 超高压处理抑制低温烟熏火腿中的优势腐败菌. 《食品与生物技术学报》.
738. 孙新生，韩衍青，徐幸莲，畅阳，张维益，周光宏（2011）. 超高压处理对烟熏火腿色泽、游离脂肪酸及脂肪氧化指标的影响. 《食品工业科技》.
739. 廖国周，王桂瑛，徐幸莲，周光宏（2011）. 前体物含量对杂环胺形成的影响. 《食品与发酵工业》.
740. 孙彦雨，周光宏，徐幸莲（2011）. 肉鸡屠宰过程中腐败微生物的污染情况分析. 《食品与发酵工业》.DOI
741. 牛力，陈景宜，黄明，徐幸莲，周光宏（2011）. 不同冻结速率对鸡胸肉品质的影响. 《食品与发酵工业》.DOI
742. 周光宏（2011）. 畜产品加工现状与趋势. 《中国食品学报》.
743. 韩衍青，徐宝才，徐幸莲，周光宏（2011）. 真空包装熟肉制品中的特定腐败微生物及其控制. 《中国食品学报》.
744. 刘勤华，周光宏，孟美晨，潘润淑，马汉军（2011）. 利用模糊数学感官评价法研究猪肉丸加工工艺. 《食品与机械》.
745. 汤晓艳，王敏，钱永忠，毛雪飞，孙宝忠，周光宏（2011）. 牛肉分级标准及分级技术发展概况综述. 《食品科学》.
746. 贾小翠，李春保，徐幸莲，周光宏（2011）. 禁食对僵直前后鸡肉加工特性的影响. 《食品科学》.
747. 夏天兰，刘登勇，徐幸莲，周光宏，邵俊花（2011）. 低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用. 《食品科学》.
748. 戴妍，常海军，郇兴建，翟亚楠，雷云，刘登勇，徐幸莲，周光宏（2011）. 不同二次杀菌处理的南京盐水鸭产品风味变化及感官特性. 《南京农业大学学报》.
749. 吴娟，程灵豪，高峰，周光宏（2011）. 一水肌酸对肉鸭胴体组成及肉品质的影响. 《南京农业大学学报》.
750. 徐宝才，孙建清，周辉，祝义亮，周光宏（2011）. 原料肉组成对低温乳化香肠质构特性的影响及其配方优化. 《南京农业大学学报》.
751. 闫振国，王虎虎，冯宪超，徐幸莲，舒蕊华，董洋，周光宏（2011）. 饲喂羊肉和鸭肉对大鼠AQP2表达的影响. 《南京农业大学学报》.
752. 王宏霞，徐幸莲，周光宏（2011）. 亚麻籽胶对玉米淀粉老化特性的影响. 《南京农业大学学报》.
753. 张英君，魏法山，李春保，冯宪超，邓宇，闫振国，周光宏，徐幸莲（2011）. 饲喂羊肉和鸭肉日粮对大鼠血清甲状腺素水平的影响. 《南京农业大学学报》.
754. 张卫辉，袁亚利，李蛟龙，李超，高峰，周光宏（2011）. 丁酸钠对免疫应激肉鸡生长性能和免疫应答的影响. 《中国畜牧兽医学会2011年学术年会论文集》.DOI
755. 刘泽，高峰，申明，袁亚利，周光宏（2011）. 牛蒡子苷对小鼠C2C12细胞生长的影响. 《中国畜牧兽医学会2011年学术年会论文集》.DOI
756. 王鹏，张岩，徐幸莲，周光宏（2011）. 应用电子舌区分不同原料鸡肉加工的产品. 《中国农业工程学会2011年学术年会论文集》.
757. 常海军，王强，徐幸莲，周光宏（2011）. 牛半腱肌肉结缔组织胶原蛋白热力特性热诱导变化DSC分析(英文). 《食品科学》.
758. 王翔，祝长青，徐幸莲，周光宏（2011）. 阪崎肠杆菌(克罗诺杆菌属)分子检测方法研究进展. 《食品科学》.
759. 许洋，黄明，周光宏（2011）. 宰前管理对猪肉品质的影响. 《食品科学》.
760. S. Li, Xinglian Xu, Guanghong Zhou (2011). The roles of the actin-myosin interaction and proteolysis in tenderization during the aging of chicken muscle. Poultry Science.DOI
761. Chunbao Li, Dengyong Liu, Guanghong Zhou, Xinglian Xu, Jun Qi, Peilei Shi, Tianlan Xia (2011). Meat quality and cooking attributes of thawed pork with different low field NMR T21. Meat Science.DOI
762. Keping Ye, Qiuqin Zhang, Yun Jiang, Xinglian Xu, Jinxuan Cao, Guanghong Zhou (2011). Rapid detection of viable Listeria monocytogenes in chilled pork by real-time reverse-transcriptase PCR. Food Control.DOI
763. Ming Huang, Feng Huang, Hanjun Ma, Xinglian Xu, Guanghong Zhou (2011). Preliminary study on the effect of caspase-6 and calpain inhibitors on postmortem proteolysis of myofibrillar proteins in chicken breast muscle. Meat Science.DOI
764. Feng Huang, Ming Huang, Guanghong Zhou, Xinglian Xu, Mei Xue (2011). In Vitro Proteolysis of Myofibrillar Proteins from Beef Skeletal Muscle by Caspase-3 and Caspase-6. Journal of Agricultural and Food Chemistry.DOI
765. Junhua Shao, Yufeng Zou, Xinglian Xu, Juqing Wu, Guanghong Zhou (2011). Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy. Food Research International.DOI
766. Hanjun Ma, Guanghong Zhou, DAVID A. LEDWARD, Xiaoling Yu, Runshu Pan (2011). Effect of Combined High Pressure and Thermal Treatment on Myofibrillar Proteins Solubilization of Beef Muscle. International Journal of Molecular Sciences.DOI
767. Yuhai Lin, Ming Huang, Guanghong Zhou, Yufeng Zou, Xinglian Xu (2011). Prooxidant Effects of the Combination of Green Tea Extract and Sodium Nitrite for Accelerating Lipolysis and Lipid Oxidation in Pepperoni during Storage. Journal of Food Science.DOI
768. Jian Jun Sun, Xue Li, Xinglian Xu, Guanghong Zhou (2011). Influence of Various Levels of Flaxseed Gum Addition on the Water‐Holding Capacities of Heat‐Induced Porcine Myofibrillar Protein. Journal of Food Science.DOI
769. Ming Huang, Feng Huang, Mei Xue, Xinglian Xu, Guanghong Zhou (2011). The effect of active caspase-3 on degradation of chicken myofibrillar proteins and structure of myofibrils. Food Chemistry.DOI
770. Yang Xu, Jichao Huang, Ming Huang, Baocai Xu, Zhou Guang-hong (2011). The Effects of Different Chilling Methods on Meat Quality and Calpain Activity of Pork Muscle Longissimus Dorsi. Journal of Food Science.DOI
771. Zhou Guang-hong (2011). Effect of NaCl concentrations and pH on amount of protein adsorbed by fat particles and its emulsion gel property. Science and Technology of Food Industry.
772. Zhou Guang-hong (2011). DGGE Analysis of Different Variable Region Fragments in 16S rRNA Gene of Pseudomonas from Chilled Meat. Food Science.
773. 邹玉峰，刘登勇，徐幸莲，周光宏（2010）. 肉类食品科学应用性研究——兼国际肉类科技大会(ICoMST)介绍. 《肉类研究》.
774. 金鑫，周光宏，徐幸莲，吴菊清（2010）. 预测食品微生物学在肉品安全领域的应用. 《肉类研究》.
775. 闵辉辉，周光宏，徐幸莲，朱学伸（2010）. 不同电压击昏对鸡肉食用品质的影响. 《食品与发酵工业》.DOI
776. 胡萍，徐幸莲，周光宏，李虹敏，谢伟，徐舶（2010）. 真空包装烟熏火腿切片主要腐败菌的分离及分子快速鉴定. 《食品研究与开发》.
777. 王翔，卢士玲，徐幸莲，周光宏（2010）. 发酵肉制品中生物胺的形成及影响因素研究进展. 《食品与发酵工业》.
778. 叶可萍，祝长青，周光宏（2010）. 利用Taqman实时荧光PCR检测市售肉制品中转基因大豆成分. 《食品与发酵工业》.
779. 常海军，王强，徐幸莲，周光宏（2010）. 肌内胶原蛋白与肉品质关系研究进展. 《食品科学》.
780. 宋尚新，肖红梅，高峰，周光宏，邱良焱（2010）. 转基因稻米DNA提取方法的比较研究. 《食品科学》.
781. 黄明，肖笑，徐晟，周兴虎，周光宏，沈文飚（2010）. 免疫PCR检测技术及其在食品安全领域中的应用. 《南京农业大学学报》.
782. 王二玲，高峰，宋晓光，张卫辉，温若竹，周光宏（2010）. 视黄酸对肉仔鸡不同组织内β-胡萝卜素15,15′-加单氧酶的反馈调控. 《南京农业大学学报》.
783. 常海军，王强，徐幸莲，周光宏（2010）. 动物宰后肌内胶原蛋白变化与肉嫩度关系分析. 《食品工业科技》.
784. Yun Jiang, Feng Gao, Xinglian Xu, Keping Ye, Guanghong Zhou (2010). Changes in the Composition of the Bacterial Flora on Tray‐Packaged Pork during Chilled Storage Analyzed by PCR‐DGGE and Real‐Time PCR. Journal of Food Science.DOI
785. Feng Huang, Ming Huang, Xinglian Xu, Guanghong Zhou (2010). Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork. Journal of the Science of Food and Agriculture.DOI
786. Jin Hong-guo, Youling L. Xiong, Zengqi Peng, Yan He, Rongrong Wang, Guanghong Zhou (2010). Purification and characterization of myosin-tripolyphosphatase from rabbit Psoas major muscle: Research note. Meat Science.DOI
787. Peng Wang, Minyi Han, Qingli Dong, XING‐LIAN XU, Guanghong Zhou, Shiling Lü (2010). PRINCIPAL COMPONENT ANALYSIS FOR TEXTURAL PROPERTIES OF SELECTED BLOOD CURD. Journal of Texture Studies.DOI
788. Xiang-Lian Xu, Minyi Han, Ying Fei, Guanghong Zhou (2010). Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic. Meat Science.DOI
789. Weiqing Sun, Y.J. Zhang, Guanghong Zhou, Xinglian Xu, Zengqi Peng (2010). EFFECT OF APPLE POLYPHENOL ON OXIDATIVE STABILITY OF SLICED COOKED CURED BEEF AND PORK HAMS DURING CHILLED STORAGE. Journal of Muscle Foods.DOI
790. Haijun Chang, Qiang Wang, Xinglian Xu, Chunbao Li, Ming Huang, Guanghong Zhou, Yan Dai (2010). Effect of Heat-Induced Changes of Connective Tissue and Collagen on Meat Texture Properties of BeefSemitendinosusMuscle. International Journal of Food Properties.DOI
791. Shiling Lü, Xinglian Xu, Shu Ruihua, Guanghong Zhou, Yong Qiang Meng, Yongming Sun, Yanping Chen, Peng Wang (2010). Characterization of Biogenic Amines and Factors Influencing Their Formation in Traditional Chinese Sausages. Journal of Food Science.DOI
792. Guanghong Zhou, Xiao‐Bao Xu, Yuan Liu (2010). Preservation technologies for fresh meat – A review. Meat Science.DOI
793. Haijun Chang, Qiang Wang, Guanghong Zhou, XING‐LIAN XU, Chunbao Li (2010). INFLUENCE OF WEAK ORGANIC ACIDS AND SODIUM CHLORIDE MARINATION ON CHARACTERISTICS OF CONNECTIVE TISSUE COLLAGEN AND TEXTURAL PROPERTIES OF BEEF SEMITENDINOSUS MUSCLE. Journal of Texture Studies.DOI
794. X.L. YU, X.B. Li, L. ZHAO, Xinglian Xu, H.J. MA, Guanghong Zhou, J.A. Boles (2010). EFFECTS OF DIFFERENT FREEZING RATES AND THAWING RATES ON THE MANUFACTURING PROPERTIES AND STRUCTURE OF PORK. Journal of Muscle Foods.DOI
795. Ren S, Lian, Huanliang Xu, Zhou Guang-hong (2010). Research on RFID-based meat product track and traceability system. International Conference on Computer Application and System Modeling.DOI
796. Zhou Guang-hong (2010). Global Technical Research of Meat Science——and Introduction of International Congress of Meat Science and Technology(ICoMST). Meat Research.
797. 孙健，徐幸莲，周光宏（2009）. “畜产品加工学”国家精品课程建设实践与成效. 《中国大学教学》, No. 5.下载原文
798. 孙卫青，樊康，徐幸莲，周光宏（2009）. 联合冷杀菌技术的研究进展. 《食品科学》.
799. 罗瑞明，董平，李亚蕾，周光宏（2009）. 干切牛肉冷冻干燥中解析干燥过程的动态模拟及优化. 《农业工程学报》.
800. 李学斌，周光宏，余小领，王彦杰，马汉军（2009）. 不同宰后时间切碎对肉糜质量的影响. 《食品科学》.
801. 卢士玲，徐幸莲，舒蕊华，周光宏，陈艳萍，孙永明（2009）. 传统中式香肠中生物胺调查研究. 《食品与发酵工业》.
802. 陈韬，周光宏，徐幸莲（2009）. 电刺激对猪肉品质的影响. 《食品科技》.DOI
803. 朱志远，徐幸莲，李虹敏，卢士玲，周光宏（2009）. 不同发酵剂对发酵香肠生物胺含量的影响. 《食品与发酵工业》.DOI
804. 孙京新，周光宏，罗欣，黄明（2009）. 不同质量猪肉冷藏期间高铁肌红蛋白还原酶活性及相关特性变化研究. 《食品科学》.
805. 李虹敏，徐幸莲，朱志远，孟勇，吴光红，周光宏（2009）. 化学减菌处理对冰鲜鸡肉的保鲜效果. 《中国农业科学》.
806. 常海军，徐幸莲，周光宏（2009）. 肌内结缔组织与肉嫩度关系研究. 《肉类研究》.
807. 刘源，徐幸莲，王锡昌，周光宏（2009）. 脂肪对鸭肉风味作用研究. 《中国食品学报》.
808. 余小领，周光宏，李学斌（2009）. 海藻酸钠被膜及其在食品加工中的应用. 《食品研究与开发》.
809. 马汉军，周光宏，余小领，赵川川（2009）. 中式发酵香肠pH与Aw的关系及其对产品风味的影响. 《食品研究与开发》.
810. 孙京新，周光宏，罗欣，黄明（2009）. PSE(白肌)、RFN(正常)、DFD(黑干)3种质量猪肉冷藏期间的肉色稳定性. 《食品与发酵工业》.DOI
811. 冯宪超，陈琳，徐幸莲，戚军，闫振国，周光宏（2009）. 风冷和水冷生鲜鸡肉品质的比较. 《南京农业大学学报》.
812. 李先保，韩敏义，费英，徐幸莲，周光宏（2009）. 低场NMR法研究微生物转谷氨酰酶对猪肉肌原纤维蛋白凝胶功能特性的影响. 《南京农业大学学报》.
813. 刘登勇，周光宏，徐幸莲（2009）. 金华火腿主体风味成分及其确定方法. 《南京农业大学学报》.
814. 胡萍，周光宏，徐幸莲，韩衍青，徐宝财，刘军昌（2009）. 应用PCR-DGGE指纹技术研究真空包装火腿切片贮藏过程中的微生物动态变化. 《南京农业大学学报》.
815. 宁鹏，费英，徐幸莲，周光宏，彭增起（2009）. 碱性脂肪酶型时间-温度指示卡反应体系的研究. 《南京农业大学学报》.
816. Guozhou Liao, G.Y. Wang, X.L. Xu, Guanghong Zhou (2009). Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast. Meat Science.DOI
817. Haijun Chang, Xinglian Xu, Guanghong Zhou, Chunbao Li, Ming Huang (2009). Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing. Food and Bioprocess Technology.DOI
818. Tao Chen, Guanghong Zhou, Xinglian Xu, Gaiming Zhao, Chunbao Li (2009). Phospholipase A2 and antioxidant enzyme activities in normal and PSE pork. Meat Science.DOI
819. Shiling Lü, Xinglian Xu, Guanghong Zhou, Zhiyuan Zhu, Yong Qiang Meng, Yuanming Sun (2009). Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage. Food Control.DOI
820. Mangang Wu, Youling L. Xiong, Jie Chen, Xueyan Tang, Guanghong Zhou (2009). Rheological and Microstructural Properties of Porcine Myofibrillar Protein–Lipid Emulsion Composite Gels. Journal of Food Science.DOI
821. X.L. YU, X.B. Li, Xinglian Xu, Guanghong Zhou, J.A. Boles (2009). DEFINITION OF THE OPTIMUM FREEZING TIME POSTMORTEM FOR MANUFACTURING PORK MEAT. Journal of Muscle Foods.DOI
822. Shougang Ren, Huanliang Xu, Guanghong Zhou (2009). Research on Web Services-based Meat-production Track and Traceability System. International Symposium on Intelligent Information Technology and Security Informatics.DOI
823. Zhou Guang-hong (2009). Research on Relationship between Intramuscular Connective Tissue and Meat Tenderness. Meat Research.
824. Zhou Guang-hong (2009). Study on palatability assurance critical control point of steak. Science and Technology of Food Industry.
825. Zhou Guang-hong (2009). Comparison of Simultaneous Distillation Extraction and Solid-phase Micro-extraction for Determination of Volatile Flavor Compounds of Chicken Broth. Guangdong nongye kexue.
826. 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》.
827. 孙京新，罗欣，汤晓艳，周光宏（2008）. 数字图像和逐步回归客观评定冷却猪肉肉色. 《农业工程学报》.
828. 吴菊清，李春保，周光宏，徐幸莲，鞠秀香，陈怡晨（2008）. 宰后成熟过程中冷却牛肉、猪肉色泽和嫩度的变化. 《食品科学》.
829. 吴光红，张静波，孟勇，周光宏（2008）. 不同水温下恩诺沙星在中华绒螯蟹体内药物代谢动力学. 《南京农业大学学报》.
830. 张新亮，徐幸莲，彭增起，周光宏，魏法山，邢必亮（2008）. 如皋火腿晾晒终点研究. 《食品工业科技》.
831. 杜垒，周光宏（2008）. 人工牛肉大理石花纹的生产研究性状. 《现代食品科技》.
832. 戚巍威，徐为民，徐幸莲，周光宏，赵龙（2008）. 传统风鸭加工过程中脂肪水解和氧化的研究. 《食品与发酵工业》.
833. 韩衍青，徐幸莲，周光宏，胡萍（2008）. PCR-DGGE技术在应用过程中的常见问题分析. 《食品与发酵工业》.
834. 罗欣，周光宏（2008）. 中国肉制品的过去、现在和发展. 《肉类研究》.
835. 罗瑞明，周光宏，乔晓玲（2008）. 干切牛肉冷冻干燥中高速率升华条件的动态研究. 《农业工程学报》.
836. 徐舶，周光宏，徐幸莲（2008）. 我国肉鹿业生产现状及发展思路. 《中国畜牧杂志》.
837. 高琳，徐幸莲，周光宏（2008）. 应用PCR-RFLP法鉴别肉制品中的猪和牛源性成分. 《南京农业大学学报》.
838. 朱学伸，徐幸莲，周光宏，王苑，杨明敏（2008）. 冷却肉中乳酸含量的反相高效液相色谱分析. 《南京农业大学学报》.
839. 徐舶，周光宏，徐幸莲，李春保（2008）. 不同部位鹿肉在宰后成熟过程中超微结构的变化. 《南京农业大学学报》.
840. 滕安国，高峰，李春宝，周光宏，夏新成，刘丽华（2008）. UNECE鸭肉标准简介. 《肉类研究》.
841. 魏法山，徐幸莲，周光宏（2008）. 腌肉制品中N-亚硝基化合物的研究进展. 《肉类研究》.
842. 曾宪明，徐幸莲，白云，周光宏（2008）. 兔肌球蛋白热诱导凝胶过程中的物理化学变化. 《食品科学》.
843. 余小领，周光宏，李学斌，王瑞玲，马汉军（2008）. 不同宰后时间冷冻对肉糜质量的影响. 《食品科学》.
844. 李苗云，孙灵霞，周光宏，徐幸莲，吴伟伟（2008）. 冷却猪肉不同贮藏温度的货架期预测模型. 《农业工程学报》.
845. 胡浩，周光宏（2008）. 我国肉类产业产值占GDP比重的估算——基于投入产出分析. 《肉类研究》.
846. Ming Huang, Feng Huang, Xinglian Xu, Guanghong Zhou (2008). Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins during post mortem aging. Food Chemistry.DOI
847. Minyi Han, Yingjun Zhang, Ying Fei, Xinglian Xu, Guanghong Zhou (2008). Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel. European Food Research and Technology.DOI
848. Fashan Wei, Xinglian Xu, Guanghong Zhou, Gaiming Zhao, Chunbao Li, Ying‐Jun Zhang, Lingzhen Chen, Jun Qi (2008). Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening. Meat Science.DOI
849. Chunbao Li, Guanghong Zhou, Xinglian Xu (2008). Dynamical Changes of Beef Intramuscular Connective Tissue and Muscle Fiber during Heating and their Effects on Beef Shear Force. Food and Bioprocess Technology.DOI
850. Daoying Wang, Weimin Xu, Xinglian Xu, Guanghong Zhou, Yongzhi Zhu, Chunbao Li, Yang Ming-min (2008). Determination of intramuscular phospholipid classes and molecular species in Gaoyou duck. Food Chemistry.DOI
851. Xin Luo, Yan Zhu, Guanghong Zhou (2008). Electron microscopy of contractile bands in low voltage electrical stimulation beef. Meat Science.DOI
852. Ruiming Luo, Guanghong Zhou (2008). MATHEMATICAL OPTIMIZATION FOR ENERGY CONSUMPTION DURING FREEZE‐DRYING OF COOKED BEEF SLICE. Journal of Food Process Engineering.DOI
853. Ping Hu, Guanghong Zhou, Xinglian Xu, Chunbao Li, Yanqing Han (2008). Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE. Food Control.DOI
854. Chunbao Li, Guanghong Zhou, Xinglian Xu (2008). Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls. International Journal of Food Science & Technology.DOI
855. Ping Hu, Xinglian Xu, Guanghong Zhou, Yi-wei Han, Baocai Xu, J.C. Liu (2008). Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR–DGGE. Meat Science.DOI
856. YU Xiao-ling, Xuebin Li, Liang Zhao, Mengchao Tian, Ma Hanjun, Xu Xinglian, Zhou Guang-hong (2008). Effects of conventional freezing processing and frozen storage on pork water-holding capacity and structure. Nongye gongcheng xuebao.DOI
857. Xin Luo, Zhou Guang-hong (2008). Effect of Electrical Stimulation and Delay Chilling on Eating Quality of Beef. Zhongguo nongye Kexue.
858. Zhou Guang-hong (2008). Heat-induced Gelation Properties of Salt-soluble Proteins from Beef Muscle. Food Science.
859. Zhou Guang-hong (2008). Effect of Different Processes on Taste Compounds of Duck Meat. Food Science.
860. 马汉军，王彦杰，潘润淑，周光宏，刘全党，蒿瑞彬（2007）. 醋酸和乳酸结合处理对冷却猪肉贮藏性的影响. 《食品科技》.
861. 刘源，徐幸莲，王锡昌，周光宏（2007）. 盐水鸭加工过程中滋味成分变化研究. 《农业工程技术》.
862. 王鹏，徐幸莲，周光宏（2007）. 磷酸盐对乳化肠贮藏期间保水及质构性质的影响. 《食品工业科技》.
863. 王苑，朱学伸，周光宏（2007）. 冷却肉中糖原检测方法. 《肉类研究》.
864. 张松，彭增起，周光宏（2007）. 漂洗和抗冻剂在冷冻鱼糜生产中的应用研究. 《肉类研究》.
865. 徐焕良，陆荣和，彭增起，周光宏（2007）. 基于产品生命周期管理的肉品车间生产跟踪及追溯体系研究. 《农业工程学报》.
866. 刘源，王锡昌，陆应林，周光宏（2007）. 我国传统禽肉制品的工业化和现代化. 《中国家禽》.DOI
867. 余小领，白云，李学斌，徐幸莲，周光宏（2007）. 宰后不同时间冻结对猪肉保水性和组织结构的影响. 《食品与发酵工业》.
868. 朱学伸，王苑，周光宏，李春保（2007）. 不同包装方式对猪背最长肌冷却成熟期间品质变化的影响. 《食品与发酵工业》.
869. 王苑，杨玉玲，周光宏，朱学伸（2007）. 高压预处理及加热方式对混合蛋白凝胶特性的影响. 《食品与发酵工业》.
870. 高琳，徐幸莲，周光宏（2007）. 肉制品中牛源性成分的PCR-RFLP检测. 《食品科技》.DOI
871. 徐骏，高峰，周光宏（2007）. 功能性低聚糖在饲料工业上的应用研究进展. 《中国畜牧兽医文摘》.
872. 霍淑娟，周光宏（2007）. 新型促生长SSTR疫苗对肉鸭生长性能及内分泌的影响. 《黑龙江畜牧兽医》.
873. 汤晓艳，周光宏，徐幸莲，杨曙明，吴伟，于洪侠（2007）. 高浓度CaCl2溶液对某些肌原纤维蛋白的作用研究. 《食品科学》.
874. 张向前，李虹敏，徐幸莲，周光宏（2007）. 雾化喷淋冷却对猪半胴体干耗及品质的影响. 《食品科学》.
875. 姚蕊，彭增起，周光宏，何燕，靳红果（2007）. 鸡胸大肌中焦磷酸酶的分离纯化及特性研究. 《食品科学》.
876. 朱燕，徐幸莲，罗欣，周光宏（2007）. 钙离子对钙激活蛋白酶mRNA表达、活性及其对肌肉蛋白降解的影响. 《食品科学》.
877. 吉艳峰，万红丽，彭增起，周光宏，吴菊清（2007）. 常用加工工艺及添加物对牛肉中彩虹色斑点的影响. 《食品与发酵工业》.
878. 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》.
879. 万红丽，周光宏，陈明，徐幸莲，吉艳峰（2007）. 烧烤肉制品中3,4-苯并(a)芘检测的前处理方法. 《南京农业大学学报》.
880. 臧大存，周光宏，徐幸莲，左伟勇（2007）. 鸭肉在加热和盐腌过程中嫩度和超微结构变化. 《南京农业大学学报》.
881. 张向前，徐幸莲，周光宏，李虹敏（2007）. 季节和雾化喷淋冷却对猪半胴体干耗及品质的影响. 《南京农业大学学报》.
882. 徐为民，周光宏，徐幸莲，王道营（2007）. 南京板鸭生产过程中风味成分组成及其变化. 《南京农业大学学报》.
883. 汤晓艳，周光宏，徐幸莲，杨曙明，钱永忠，叶志华（2007）. 肉嫩度决定因子及牛肉嫩化技术研究进展. 《中国农业科学》.
884. 陈银基，周光宏，邹晓葵，徐幸莲，汤晓艳，高峰（2007）. 肉牛胴体背最长肌脂肪酸组成与大理石花纹等级相关性研究. 《中国农业科学》.
885. 杨文平，高峰，施传信，周光宏（2007）. 类胡萝卜素吸收研究进展. 《家畜生态学报》.
886. 宋建婷，高峰，周光宏（2007）. 日粮VA和油脂对肉鸡β-胡萝卜素-15及15'-加双氧酶活性的影响. 《家畜生态学报》.
887. Weimin Xu, Xinglian Xu, Guanghong Zhou, Daoying Wang, Chunbao Li (2007). Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck. Food Chemistry.DOI
888. 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
889. Guanghong Zhou (2007). 53rd International Congress of Meat Science and Technology, Beijing, China, 5–10th August 2007. Meat Science.DOI
890. Yuling Yang, Guanghong Zhou, Xiaoying Xu, Y. Wang (2007). Rheological Properties of Myosin–Gelatin Mixtures. Journal of Food Science.DOI
891. Guanghong Zhou, Gaiming Zhao (2007). Biochemical changes during processing of traditional Jinhua ham. Meat Science.DOI
892. Yuan Liu, Xinglian Xu, Guanghong Zhou (2007). Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques. International Journal of Food Science & Technology.DOI
893. Zhou Guang-hong (2007). Effects of Ratio of Fat to Muscle on Lipid Oxidation Degree of Chinese Sausage during Storage. Guangdong nongye kexue.
894. Zhou Guang-hong (2007). Study on the volatile flavor compounds of duck meat using simultaneous distillation extraction coupled GC-MS. Food and Machinery.
895. 张文红，彭增起，吉颜峰，周光宏，徐幸莲，吴菊清（2006）. 低压电刺激和冷却方式对猪肉品质特性的影响. 《食品工业科技》.
896. 刘源，周光宏，徐幸莲，章建浩（2006）. 南京盐水鸭挥发性风味化合物的研究. 《食品科学》.
897. 马汉军，潘润淑，周光宏（2006）. 不同温度下高压处理牛肉TBARS值的变化及抗氧化剂和螯合剂的抑制作用研究. 《食品科技》.DOI
898. 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》.
899. 马汉军，杨国堂，周光宏（2006）. 不同种类的糖对中式香肠发酵的影响. 《食品研究与开发》.
900. 万红丽，吉艳峰，周光宏，徐幸莲（2006）. 固相萃取技术及其在肉制品中多环芳烃分析的应用. 《食品与发酵工业》.
901. 陈韬，周光宏，徐幸莲（2006）. 磷脂酶活性对冷却肉持水性的影响. 《食品与发酵工业》.DOI
902. 杨玉玲，周光宏，徐幸莲，王苑（2006）. 肌球蛋白与κ-卡拉胶混合胶凝机理的研究. 《食品与发酵工业》.DOI
903. 万红丽，周光宏，徐幸莲，吉艳峰（2006）. 肉制品中多环芳烃前处理技术的研究进展. 《食品研究与开发》.
904. 陈韬，周光宏，徐幸莲（2006）. 快速冷却对猪肉品质的影响. 《南京农业大学学报》.
905. 朱燕，罗欣，徐幸莲，周光宏（2006）. 中国黄牛背最长肌中capn1 mRNA表达与嫩度的关系. 《南京农业大学学报》.
906. 张楠，周光宏，李业国，徐幸莲，程文新，岳新叶（2006）. 应用PG-100智能化猪胴体分级仪和人工分级方法建立猪胴体瘦肉率预测模型的研究. 《食品科学》.
907. 章建浩，唐志勇，曾弢，甄宗圆，周光宏（2006）. 金华火腿发酵成熟现代工艺及装备研究. 《农业工程学报》.
908. 黄明，藏大存，徐幸莲，赵莲，周光宏（2006）. 牛脾脏中μ-钙激活酶的分离纯化方法研究. 《食品科学》.
909. 汤晓艳，周光宏，徐幸莲（2006）. 大理石花纹、生理成熟度对牛肉品质的影响. 《食品科学》.
910. 孙京新，汤晓艳，周光宏，徐幸莲（2006）. 宰后冷却工艺对冷却猪肉肉色、质量分类的影响. 《农业工程学报》.
911. 王晓宁，李苗云，吴伟伟，周光宏，徐幸莲，李宏伟，岳新叶（2006）. 不同的混合酸处理对猪胴体表面细菌作用效果的研究. 《食品工业科技》.
912. 马汉军，张军合，徐幸莲，周光宏（2006）. 高压处理对不同状态下肌肉嫩度的影响. 《食品科技》.
913. 刘登勇，周光宏，徐幸莲（2006）. 国外肉制品分类与编码方法. 《中国畜牧兽医文摘》.
914. 高琳，徐幸莲，周光宏（2006）. PCR技术用于食品中原料肉物种鉴别的研究进展. 《肉类研究》.
915. 李业国，高峰，徐幸连，周光宏（2006）. 猪胴体在线瘦肉率回归预测研究. 《家畜生态学报》.
916. Chunbao Li, Guanghong Zhou, Xinglian Xu, Jingbo Zhang, Shuqin Xu, Yanfeng Ji (2006). Effects of Marbling on Meat Quality Characteristics and Intramuscular Connective Tissue of Beef Longissimus Muscle. Asian-Australasian Journal of Animal Sciences.DOI
917. Jianhao Zhang, Li Wang, Yuan Liu, Jianhui Zhu, Guanghong Zhou (2006). Changes in the volatile flavour components of Jinhua ham during the traditional ageing process. International Journal of Food Science & Technology.DOI
918. Yuan Liu, Xinglian Xu, Gangfeng Ouyang, Guanghong Zhou (2006). Changes in Volatile Compounds of Traditional Chinese Nanjing Water‐boiled Salted Duck During Processing. Journal of Food Science.DOI
919. Yuan Liu, Xinglian Xu, Guanghong Zhou (2006). Changes in taste compounds of duck during processing. Food Chemistry.DOI
920. 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
921. Muyu Li, Guanghong Zhou, Xinglian Xu, Chunbao Li, Weiyun Zhu (2006). Changes of bacterial diversity and main flora in chilled pork during storage using PCR-DGGE. Food Microbiology.DOI
922. Huang Hong-bing, XU Xing-lian, Zhou Guang-hong (2006). Effects of Temperature Fluctuation on Ice Crystal,Color and Quality of Pork Muscle during Frozen Storage. Food Science.
923. Zhou Guang-hong (2006). Changes of TBARS values in beef subjected to high pressure at different temperatures and inhibition of antioxidants and chelator on lipid oxidation. Food Science and Technology International.
924. Zhou Guang-hong (2006). Effect of high pressure on the basic components of meat. Food and Machinery.
925. Zhou Guang-hong (2006). Isolation of Calpain3 and Characterization of Its Autolysis. Food Science.
926. 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》.
927. 李业国，周光宏，高峰（2005）. 小尾寒羊的饲喂技术要点. 《吉林畜牧兽医》.
928. 郇延军，周光宏，徐幸莲（2005）. 应用响应曲面法研究金华火腿生产过程中磷脂酶的变化. 《食品与发酵工业》.
929. 章建浩，曾弢，朱健辉，王文华，周光宏（2005）. 金华火腿传统加工过程中脂质分解氧化及其相关性研究. 《南京农业大学学报》.
930. 赵改名，周光宏，徐幸莲，彭增起，郇延军，金志明（2005）. 金华火腿加工过程中二肽酰肽酶Ⅰ的活性变化. 《南京农业大学学报》.
931. 彭增起，周光宏，徐幸莲，姚蕊，吉艳峰（2005）. 用31P核磁共振研究鸡腿肉中4种多聚磷酸钠的水解. 《南京农业大学学报》.
932. 姚蕊，彭增起，周光宏（2005）. 核磁共振在肉类科学研究中的应用. 《肉类研究》.
933. 张楠，周光宏，徐幸莲（2005）. 国内外猪胴体分级标准体系的现状与发展趋势. 《食品与发酵工业》.DOI
934. 刘源，周光宏，徐幸莲（2005）. 盐水鸭香味研究. 《食品与发酵工业》.DOI
935. 彭增起，周光宏，徐幸莲，吴菊清（2005）. 四种多聚磷酸钠在鸡胸肉中水解的31P核磁共振研究. 《食品科学》.
936. 刘登勇，周光宏，徐幸莲（2005）. 国外的肉制品分类与编码方法. 《肉类工业》.
937. 刘登勇，周光宏，徐幸莲（2005）. 我国肉制品的分类方法. 《肉类工业》.
938. Chunbao Li, Yinji Chen, Xinglian Xu, Ming Huang, Tong Hu, Guanghong Zhou (2005). Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls. Meat Science.DOI
939. 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
940. Y.J. Huan, Guanghong Zhou, Gaiming Zhao, Xinglian Xu, Zengqi Peng (2005). Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing. Meat Science.DOI
941. 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
942. Zhou Guang-hong (2005). Effects of Transglutaminase on Gelation of Protein Mixtures at Different Heat Treatment Temperatures. Jiangsu nongye xuebao.
943. Zhou Guang-hong (2005). Effects of Soy Proteim, Casein, Egg White, Whey Protein Concentrate and Transglutaminase on Yield and Hardness of Chicken Sausage. Food Science.
944. 高峰，江芸，周光宏，韩正康（2004）. 非淀粉多糖酶制剂在肉仔鸡胃肠道作用部位研究. 《中国畜牧兽医学会2004学术年会暨第五届全国畜牧兽医青年科技工作者学术研讨会论文集（上册）》.
945. 刘登勇，周光宏，徐幸莲（2004）. 肉制品中亚硝酸盐替代物的讨论. 《肉类工业》.
946. 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》.
947. 张嫚，黄红兵，周光宏，徐幸莲（2004）. 天然防腐剂在冷却牛肉保鲜中的应用. 《食品与发酵工业》.DOI
948. 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》.
949. 王俊，周光宏，徐幸莲，黄明（2004）. 发酵香肠成熟过程中理化性质变化研究. 《食品科学》.
950. 章建浩，朱健辉，王思凡，周光宏（2004）. 金华火腿工艺过程蛋白质水解及其相关性研究. 《食品科学》.
951. 张嫚，周光宏，徐幸莲（2004）. 冷却牛肉的气调保鲜包装. 《食品科学》.
952. 章建浩，周光宏，朱健辉，马爱凤（2004）. 金华火腿传统加工过程中游离氨基酸和风味物质的变化及其相关性. 《南京农业大学学报》.
953. 黄明，赵莲，徐幸莲，周光宏（2004）. 钙离子和钙激活酶外源抑制剂对牛肉钙激活酶活性和超微结构的影响. 《南京农业大学学报》.
954. 孙京新，周光宏，徐幸莲（2004）. 猪肉微粒体脂肪酸氧化产物对氧合肌红蛋白氧化的影响. 《南京农业大学学报》.
955. 汤晓艳，周光宏，徐幸莲，张迎阳（2004）. 钙离子溶液浸泡处理对牛肉肌原纤维的影响. 《南京农业大学学报》.
956. 宋建婷，周光宏，高峰（2004）. 胆酸盐、游离脂肪酸、黄体素对β-胡萝卜素-15,15′-加双氧酶活性的影响. 《南京农业大学学报》.
957. Gaiming Zhao, Guanghong Zhou, X.L. Xu, Zengqi Peng, Y.J. Huan, Z.M. Jing, M.W. Chen (2004). Studies on time-related changes of dipeptidyl peptidase during processing of Jinhua ham using response surface methodology. Meat Science.DOI
958. Zhou Guang-hong (2004). Extraction and Purification of Myosin from Rabbit Skeletal Muscles and Its Solution Turbidity and Solublility. Food Science.
959. Huang Ming, Zhao Lian, XU Xing-lian, Zhou Guang-hong (2004). Effects of calcium ion and exogenous calpains inhibitors on calpains activity and ultrastructure of beef. Nanjing Nongye Daxue xuebao.
960. Zhou Guang-hong (2004). Observation of Gel Formation from Rabbit Striated Muscle Myosin Molecules. Food Science.
961. 徐幸莲，韩敏义，林丽军，周光宏（2003）. 兔骨骼肌肌球蛋白溶液浊度和溶解度研究. 《南京农业大学学报》.
962. 刘源，周光宏，徐幸莲（2003）. 固相微萃取及其在食品分析中的应用. 《食品与发酵工业》.DOI
963. 郇延军，周光宏，徐幸莲（2003）. 中西方干腌火腿风味成分比较及形成机理分析. 《食品与发酵工业》.DOI
964. 陈韬，周光宏，徐幸莲（2003）. 高压技术在肉制品加工中的作用. 《食品与发酵工业》.DOI
965. 孙京新，邹晓葵，周光宏，徐幸莲，赵宁，甘泉（2003）. 不同工艺条件对猪胴体和冷却猪肉微生物去污染效果的影响. 《食品与发酵工业》.DOI
966. 周光宏，赵改名，彭增起（2003）. 我国传统腌腊肉制品存在的问题及对策. 《肉类研究》.
967. 宋建婷，周光宏（2003）. 影响β-胡萝卜素-15,15’-加双氧酶活性的因素. 《中国畜牧兽医》.
968. 周利梅，周光宏（2003）. 类胡萝卜素与畜禽产品着色. 《中国畜牧兽医》.
969. 章建浩，周光宏（2003）. 干腌火腿的风味研究. 《食品科学》.
970. 徐幸莲，程巧芬，周光宏（2003）. 转谷氨酰胺酶对蛋白质凝胶性能的影响. 《食品科学》.
971. 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》.
972. 陈波，周光宏，邹思湘，陈伟华（2003）. 黄体素和β-胡萝卜素在肉鸡消化道吸收和代谢过程中的相互影响. 《南京农业大学学报》.
973. 黄明，周光宏，徐幸莲，林国庆（2003）. 不同日粮水平和成熟时间对牛肉质量的影响. 《南京农业大学学报》.
974. 程巧芬，徐幸莲，周光宏（2003）. 转谷氨酰胺酶及非肉蛋白对糜状肉制品质构性能的影响. 《南京农业大学学报》.
975. 张嫚，周光宏，徐幸莲（2002）. 生物活性肽的生理活性和应用前景. 《食品研究与开发》.
976. 花金东，周光宏，徐幸莲（2002）. 超细鲜骨粉在西式肠类制品中的应用. 《肉类研究》.
977. 宋建婷，周光宏（2002）. β-胡萝卜素的营养研究进展. 《四川畜牧兽医》.
978. 陈勇，周光宏，刘红林（2002）. 猪β2-AR基因重组质粒的快速筛选. 《生物技术》.
979. 花金东，徐幸莲，周光宏，翟成凯，陆琮明，张小强，蒋兆坤（2002）. 超细鲜骨粉火腿肠对改善大鼠骨质疏松效果的研究. 《南京农业大学学报》.
980. 周利梅，周光宏，陈波（2002）. 山羊小肠对类胡萝卜素的吸收及胆酸盐对其的影响. 《南京农业大学学报》.
981. 徐幸莲，程巧芬，周光宏（2002）. 转谷氨酰胺酶对肉块冷黏结性能的影响. 《南京农业大学学报》.
982. 陈勇，周光宏，刘清，吉传义（2002）. 猪β2-肾上腺素能受体基因的克隆与鉴定. 《畜牧兽医学报》.
983. 高峰，周光宏，韩正康（2002）. 小麦米糠日粮添加粗酶制剂和寡果糖对雏鸡生产性能、免疫和内分泌的影响. 《畜牧兽医学报》.
984. 孙京新，周光宏，徐幸莲，叶伟华（2002）. 猪肉中氧合肌红蛋白分离、纯化及其氧化特性研究. 《食品科学》.
985. 徐幸莲，段静芸，周光宏，章建浩，季伟（2002）. 生猪屠宰HACCP体系的建立. 《食品科学》.
986. 刘丽，周光宏，王丽哲，程巧芬，汤晓艳，张梦寒（2002）. 宰后成熟时间对牛肉品质的影响. 《食品科学》.
987. 张梦寒，徐幸莲，周光宏（2002）. 肌肽对脂质体的抗氧化作用. 《食品科学》.
988. 高峰，江芸，周光宏，韩正康，朱旭东，周卫华，杨若飞（2002）. 小麦基础日粮添加酶制剂对断奶仔猪生长、代谢和血液IL-2水平的影响. 《南京农业大学学报》.
989. 江龙建，周光宏，徐幸莲，刘敬盛（2002）. 肉制品质量与其影响因素的灰色关联分析. 《肉类工业》.
990. 高峰，周光宏（2002）. 建立完善我国优质牛肉生产全程质量控制体系. 《中国牛业科学》.
991. 周光宏，孙杭生（2001）. 南京市生猪产业化战略思考. 《南京农业大学学报(社会科学版)》, Vol. 1, No. 3.下载原文
992. 花金东，周光宏，徐幸莲（2001）. 超细鲜骨粉在西式肠类制品中的应用研究. 《2001年肉类科技交流会暨中国畜产品加工研究会第三届肉类科技大会论文集》.
993. 陈波，周光宏，刘清，邹思湘，陈伟华（2001）. 胆盐和游离脂肪酸影响犊牛和仔鸡离体小肠细胞吸收类胡萝卜素的研究. 《第四届中国畜牧兽医青年科技工作者学术研讨会论文集》.
994. 刘丽，周光宏（2001）. 预测黄牛及其改良牛牛肉嫩度的胴体性状筛选. 《南京农业大学学报》.
995. 段静芸，徐幸莲，周光宏（2001）. 壳聚糖和气调包装在冷却肉保鲜中的应用. 《2001年肉类科技交流会暨中国畜产品加工研究会第三届肉类科技大会论文集》.
996. 花金东，周光宏，徐幸莲（2001）. 超细鲜骨粉火腿肠中钙质在大鼠体内的代谢研究. 《2001年肉类科技交流会暨中国畜产品加工研究会第三届肉类科技大会》.
997. 刘丽，周光宏（2001）. 品种相同条件下不同饲养水平及年龄体重对肉牛产肉性能的影响. 《2001年肉类科技交流会暨中国畜产品加工研究会第三届肉类科技大会》.
998. 徐为民，周光宏（2001）. 发酵香肠中影响发酵剂产酸性能因素的研究. 《2001年肉类科技交流会暨中国畜产品加工研究会第三届肉类科技大会》.
999. 刘丽，周光宏，孙宝忠（2001）. 我国牛胴体等级标准中部分指标的测定方法研究. 《2001年肉类科技交流会暨中国畜产品加工研究会第三届肉类科技大会论文集》.
1000. 江龙建，姜勋平，周光宏（2001）. 应用灰色关联分析评价饲料蛋白质氨基酸平衡性. 《四川畜牧兽医》.
1001. 高峰，周光宏，韩正康（2001）. 非淀粉多糖酶制剂促进家禽生长及其神经内分泌机理研究. 《饲料研究》.
1002. 黄永科，刘清，周光宏（2001）. 用2种偶联比率偶联蛋白质制备猪抗克伦特罗血清的比较. 《中国兽医科学》.
1003. 高峰，江芸，周光宏，韩正康，朱旭东，周卫华，杨若飞（2001）. 小麦基础日粮添加酶制剂对断奶仔猪生长和某些血液指标的影响. 《第四届中国畜牧兽医青年科技工作者学术研讨会论文集》.
1004. 刘丽，王丽哲，周光宏（2001）. 应用模糊数学方法感官评定不同部位牛肉的品质. 《2001年肉类科技交流会暨中国畜产品加工研究会第三届肉类科技大会》.
1005. 花金东，周光宏，徐幸莲，翟成凯，陆琮明，张小强，蒋兆坤（2001）. 超细鲜骨粉火腿肠改善大鼠骨质疏松效果的研究. 《2001年肉类科技交流会暨中国畜产品加工研究会第三届肉类科技大会》.
1006. 张梦寒，徐幸莲，周光宏（2001）. 肌肽对肌肉中脂类氧化的抑制作用. 《肉类研究》.
1007. 孙京新，周光宏，徐幸莲（2001）. 肉制品感观质量调查与评价. 《肉类研究》.
1008. 徐为民，徐幸莲，周光宏（2001）. 肉用发酵剂对肠道菌生长影响的研究. 《2001年肉类科技交流会暨中国畜产品加工研究会第三届肉类科技大会》.
1009. 江芸，周光宏，高峰，徐幸莲（2001）. 国产Nisin部分特性的研究. 《食品科学》.
1010. 江芸，周光宏，高峰，徐幸莲（2001）. 国产Nisin在鲜猪肉保鲜中的应用. 《食品科学》.
1011. 周利梅，周光宏（2000）. 类胡萝卜素的营养学研究进展. 《四川畜牧兽医》.
1012. 陈波，周光宏，刘清（2000）. 游离脂肪酸和Tween 20对犊牛和仔鸡离体小肠细胞吸收类胡萝卜素的影响. 《南京农业大学学报》.
1013. 陈勇，周光宏（2000）. 世界禽肉发展的趋势. 《中国畜牧兽医》.
1014. 高峰，周光宏，韩正康（2000）. 小麦基础日粮添加酶制剂对肉仔鸡生产性能和血液某些指标的影响. 《南京农业大学学报》.
1015. 霍淑娟，刘清，陈勇，周光宏（2000）. 提高锌的生物学利用率. 《黑龙江畜牧兽医》.
1016. 周光宏，朱雪卿（1999）. 第46届国际肉类科技大会将在阿根廷举行. 《肉类研究》.
1017. 周光宏，刘丽，孙宝忠，徐幸莲，许尚志，南庆贤（1999）. 中国优质牛肉评定方法和标准的建议. 《21世纪畜牧兽医生产和科学技术论坛会》.
1018. 高峰，江芸，周光宏（1999）. 养鸡技术讲座 第八十八讲 家禽热应激与营养缓解作用研究进展. 《甘肃畜牧兽医》.
1019. 黄士新，周光宏（1999）. β-激动剂克伦特罗在猪肝脏和肌肉组织中的残留. 《中国畜牧杂志》.
1020. 陈波，周光宏，曹光辛（1998）. 类胡萝卜素在动物体内的代谢. 《中国畜牧兽医》.
1021. 刘丽，周光宏（1998）. 改变传统方式 发展优质牛肉生产. 《肉类研究》.
1022. 周光宏（1998）. 参观美国大型肉类企业MONFORT之印象. 《肉类研究》.
1023. 陈刚，周光宏（1998）. β-肾上腺素能激动剂作用机理及对生长代谢的影响. 《青海畜牧兽医杂志》.
1024. 刘清，周光宏（1997）. 离体小肠粘膜细胞对类胡萝卜素的吸收. 《南京农业大学学报》.
1025. 周光宏，韩正康，陈杰（1997）. 静脉灌注β-肾上腺素能激动剂后肉鸭血液尿酸FFA等浓度的变化. 《南京农业大学学报》.
1026. 周光宏，韩正康，吴子林（1993）. 日粮中添加克伦特罗对肉鸭胴体组成的影响. 《中国畜牧杂志》.
1027. 张荣庆，李素珍，周光宏，邵彩梅，韩正康（1992）. Clenbuterol 对鸭心电图及血糖皮质激素水平的影响. 《南京农业大学学报》.
1028. 周光宏，唐玄之，林永乐（1991）. 用智能式测色仪测定肌肉的颜色. 《肉类研究》.
1029. 周光宏，韩正康，孙晨华（1991）. 克伦特罗对鸭的产肉性能和有关代谢指标的影响. 《南京农业大学学报》.
1030. Allen J.Baily, 周光宏（1989）. 结缔组织与肉质(上). 《肉类研究》.
1031. 周光宏（1989）. 第34届国际肉类科技会议闭幕. 《南京农业大学学报》.
1032. 周光宏（1989）. 肉食家畜不同部位肌肉组分及其系水力的比较性研究. 《南京农业大学学报》.
1033. Allen J.Baily, 周光宏（1989）. 结缔组织与肉质(下). 《肉类研究》.

预印本

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