3. Effect of Selenium and Methionine Supplementation of Breeder Hen Diets on selenium Concentration and Oxidative Stability of Lipids in the Thigh Muscles of Progency. Liyan Zhao, Zengqi Peng, Ruqian Zhao, Shuqing Xu, Xiaojian Pan. 2009. Journal of Food science. 7(74):569-574
4. Methionine And Selenium Yeast Supplementations Of The Hen Diets Affect Antioxidant And Gel Properties In The Chick Myofibrillar Protein. Z. G. WANG, X. J. PAN, Z. Q. PENG, R. Q. ZHAO and G. H. ZHOU. Journal of Muscle Food. 2010(04) (has been accepted)
Biochemical changes during processing of traditional Jinhua ham . G H Zhou, G M Zhao . Meat Science,2007,77,1：114-120
Productivity and carcass characteristics of Chinese Yellow Cattle and its crossbred Chinese Yellow Cattle . G. H. Zhou, L. Liu, X. L. Xiu, H. M. Jian, L. Z. Wang, B. Z. Sun and B. S. Tong . Meat Science,2001,Vol,58: 359-362
Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE . Ping Hu, X L Xu, et al . Food Control,2009,20, 99-104
Determination of intramuscular phospholipid classes and molecular species in Gaoyou duck . Daoying Wang, X L Xu, et al . Food Chemistry,2009,112, 150-155
Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls . C B Li, G H Zhou, et al. . International Journal of Food Science and Technology,2008,43, 838-845
Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck . Weiming Xu, G H Zhou . Food Chemistry,2008,110, 279-284
Dynamical changes of beef intramuscular connective tissue and muscle fiber during heating and their effects on beef tenderness . C B Li, G H Zhou, et al. . Food and Bioprocess Technology,2008,DOI 10.1007/s117-3
Irradiated Chinese Rugao ham: changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening . Fashan Wei, X L Xu . Meat Science,2008,Accepted
Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR–DGGE . Ping Hu, X L Xu, et al. . Meat Science,2008,80, 462-469
Electron microscopy of contractile bands in low voltage electrical stimulation beef . X Luo, G H Zhou, et al. . Meat Science,2008,80, 948-951
Proteolysis in biceps femoris during Jinhua ham processing . G M Zhao, G H Zhou, et al. . Meat Science,2008,79, 39-45
Rheological Properties of Myosin-Gelatin Mixtures . Y L Yang, G H Zhou . Journal of Food Science,2007,72（5）C270-C275
Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for Chinese Native Yellow steers . C B Li, G H Zhou, et al. . Animal,2007,1(5): 780-786
Biochemical changes during processing of traditional Jinhua ham . G M Zhao, G H Zhou, et al. . Meat Science,2007,77, 114-120
Changes in taste compounds of duck during processing . Y Liu, G H Zhou, et al. . Food Chemistry,2007,102: 22-26
Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques . Y Liu, G H Zhou, et al. . Int. J. Food Sci. & Techn.,2007,42, 543-550
Mathematical optimization for energy consumption during freeze-drying of cooked beef slice . R M Luo, G H Zhou, et al. . Journal of Food Process Engineering,2007,583 - 601
Effect of low dose gamma irradiation on beef quality and fatty acid composition of beef intramuscular lipid . Chen Y.J, G. H. Zhou , X. D. Zhu, X. L. Xu, X. Y. Tang, and F. Gao . Meat Science,2007,75,in press
Changes of arginyl and leucyl aminopeptidase activities in biceps femoris along Jinhua ham processing . G.M.Zhao, Y.L.Wang, W.Tian, G.H.Zhou, X.L.Xu and Y.X.Liu . Meat Science,2006,Vol,74:450-458
Effects of low voltage electrical stimulation and pre-rigor rapid chilling on meat quality characteristics of Chinese Yellow bulls . C.B. Li, Y.J. Chen, X.L. Xu, M. Huang, T.J. Hu and G.H. Zhou . Meat Science,2006,Vol,72:9-17
Changes of bacterial diversity and main flora in chilled pork during storage using PCR-DGGE . M.YLi, G.H.Zhou et al . Food Microbiology,2006,Vol,23:607-611
Changes in taste compounds of duck during processing . Yuan Liu, Xing-lian Xu, Guang-hong Zhou . Food Chemistry,2006,In press,
The mineral composition and microscopic changes in thoracic buttons of Chinese Yellow steer with age . C.B. Li, G.H. Zhou, X.L. Xu, M. Huang and M.Y. Li . Meat Science,2005,Vol,69:101-106
Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham . G.M.Zhao, G.H.Zhou, W.Tian, X.L.Xu, Y.L.Wang and X.Luo . Meat Science,2005,Vol,71:612-619
Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing . Yanjun Huan, Guanghong Zhou, Gaiming Zhao, Xinglian Xu and Zengqi P . Meat Science,2005,Vol 71:291-299
Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature . G.M.Zhao, G.H.Zhou, Y.L.Wang, X.L.Xu, Y.J.Huan and J.Q.Wu . Meat Science,2005,Vol,70:381-388
Comparisons of meat quality characteristics and intramuscular connective tissue between beef longissimus dorsi and semitendinosus muscles . C B Li, G H Zhou, et al. . Journal of Muscle Foods,2007,18(2): 143-161
Prediction of yield of retail cuts for native and crossbred Chinese Yellow cattle . Y J Chen, G H Zhou . Animal Science Journal,2007,78, 440–444
Effects of marbling on meat quality characteristics and intramuscular connective tissue of beef longissimus muscle . C B Li, G H Zhou, et al. . Asian Australasian Journal of Animal Science,2006,19(12): 1799-1808
Effects of low voltage electrical stimulation and chilling methods on quality traits of pork M. longissimus lumborum . Wenhong Zhang, Zengqi Peng, et al. . Journal of Muscle Foods,2007,18 (1),109-119
Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture analyzer . Chunbao Li. P L Shi. X L Xu, et al. . Journal of Food Engineering,2009,In Press, Accepted Manuscript, Available online 4
Study on kinetics of mass transfer in water-boiled salted duck during wet-curing . Lei Du. G H Zhou, et al. . Journal of Food Engineering,2009,In Press, Accepted Manuscript, Available online 4
Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins during post mortem aging . Ming Huang. F Huang, X L Xu, et al. . Food Chemistry,2009,Volume 115, Issue 1, 1 July 2009, Pages 181-186
Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening . Fashan Wei. X L Xu. G H Zhou, et al. . Meat Science,2009,olume 81, Issue 3, March 2009, Pages 451-455
Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing . Hai-Jun Chang.G H Zhou, et al. . Food Bioprocess Technology,2009,Received: 13 June 2009 / Accepted: 9 September 200
Effect of heat-induced changes of connective tissue And collagen on meat texture properties of beef Semitendinosus muscle . Hai-Jun Chang. X L Xu. C B Li, et al. . International Journal of Food Properties,2009,Date-Submitted:18-Jul-2009
A comparison of heat-induced changes of intramuscular connective tissue and collagen of beef Semitendinosus muscle during water-bath and microwave heating . H.J.CHANG, X.L.XU, C.BLI, M.HUANG, D.YLIU, and G.H.ZHOU . Journal of Food Process Engineering,2009,Manuscript ID:JFPE-2009-May-0145.R1
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