Guanghong Zhou

发表

An advanced particle swarm optimization with Gaussian distribution operators

Jun Sun, Ye Zou, Maolong Xi, 2013, International Conference on Computer and Information Technology.

Species Discrimination among Three Kinds of Puffer Fish Using an Electronic Nose Combined with Olfactory Sensory Evaluation

Xichang Wang, Guanghong Zhou, Meixiu Zhang, 2012, Sensors.

Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture analyzer

Guanghong Zhou, Peilei Shi, Chunbao Li, 2010 .

Research on Web Services-based Meat-production Track and Traceability System

Huanliang Xu, Shougang Ren, Guanghong Zhou, 2009, 2009 Second International Symposium on Intelligent Information Technology and Security Informatics.

Traceability technologies for farm animals and their products in China

Guanghong Zhou, Changhua Lu, Xinglian Xu, 2017 .

Meat quality and cooking attributes of thawed pork with different low field NMR T(21).

Chunbao Li, Guanghong Zhou, Peilei Shi, 2012, Meat science.

N-glycan profile as a tool in qualitative and quantitative analysis of meat adulteration.

Li Liu, Chunbao Li, Guanghong Zhou, 2019, Journal of agricultural and food chemistry.

Rapid detection of viable Listeria monocytogenes in chilled pork by real-time reverse-transcriptase PCR

Guanghong Zhou, Jinxuan Cao, Keping Ye, 2012 .

Optimization of an Acidified Sodium Chlorite Solution for Reducing Pathogenic Bacteria and Maintaining Sensory Characteristics of Poultry Meat in Simulation Slaughter Process

Guanghong Zhou, Xinglian Xu, Keping Ye, 2014 .

A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING

Chunbao Li, Guanghong Zhou, Chunbao Li, 2011 .

Classification of chicken muscle with different freeze–thaw cycles using impedance and physicochemical properties

Peng Wang, Tianhao Chen, Guanghong Zhou, 2017 .

Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

Ming Huang, Chunbao Li, Guanghong Zhou, 2009, Food and Bioprocess Technology.

Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle.

Muhan Zhang, Feng Gao, Guanghong Zhou, 2013, Journal of the science of food and agriculture.

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

Peng Wang, Guanghong Zhou, Guang-hong Zhou, 2014 .

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

Guanghong Zhou, Peng Wang, Xinglian Xu, 2014, European Food Research and Technology.

Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck.

Chunbao Li, Guanghong Zhou, Xinglian Xu, 2008, Food chemistry.

Mechanical and degradation properties of biodegradable Mg strengthened poly-lactic acid composite through plastic injection molding.

Jing Bai, Feng Xue, Guanghong Zhou, 2017, Materials science & engineering. C, Materials for biological applications.

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

Guangyu Wang, Guanghong Zhou, Xinglian Xu, 2016 .

Changes in temperature profile, texture and color of pork loin chop during pan-frying.

Lin Tang, Chunbao Li, Guanghong Zhou, 2012 .

A novel and simple cell-based electrochemical biosensor for evaluating the antioxidant capacity of Lactobacillus plantarum strains isolated from Chinese dry-cured ham.

Xin Xu, Guanghong Zhou, Wangang Zhang, 2018, Biosensors & bioelectronics.

Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy

Guanghong Zhou, Xinglian Xu, Yufeng Zou, 2011 .