1. 1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures. (August 2021) Authors: Zhou, Chang-Yu; Bai, Yun; Wang, Chong; Li, Chun-Bao; Xu, Xing-Lian; Pan, Dao-Dong; Cao, Jin-Xuan; Zhou, Guang-Hong Journal: Food control Issue: Volume 126(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham. (April 2020) Authors: Zhou, Chang-Yu; Le, Yi; Zheng, Yan-Yan; Wang, Juan-Juan; Li, Gang; Bai, Yun; Li, Chun-Bao; Xu, Xing-Lian; Zhou, Guang-Hong; Cao, Jin-Xuan Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 123(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures. (December 2019) Authors: Zhou, Chang-Yu; Wu, Ju-Qing; Tang, Chang-Bo; Li, Gang; Dai, Chen; Bai, Yun; Li, Chun-Bao; Xu, Xing-Lian; Zhou, Guang-Hong; Cao, Jin-Xuan Journal: Food control Issue: Volume 106(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Comparison of anti-pathogenic activities of the human and bovine milk N-glycome: Fucosylation is a key factor. (15th November 2017) Authors: Wang, Wen-Li; Wang, Wei; Du, Ya-Min; Wu, Hong; Yu, Xiao-Bo; Ye, Ke-Ping; Li, Chun-Bao; Jung, Yong-Sam; Qian, Ying-Juan; Voglmeir, Josef; Liu, Li Journal: Food chemistry Issue: Volume 235(2017) Page Start: 167 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Evaluating endogenous protease of salting exudates during the salting process of Jinhua ham. (March 2019) Authors: Zhou, Chang-Yu; Pan, Dao-Dong; Bai, Yun; Li, Chun-Bao; Xu, Xing-Lian; Zhou, Guang-Hong; Cao, Jin-Xuan Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 101(2019) Page Start: 76 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Evaluation of the effect of smooth muscle cells on the quality of cultured meat in a model for cultured meat. (December 2021) Authors: Zheng, Yan-Yan; Zhu, Hao-Zhe; Wu, Zhong-Yuan; Song, Wen-Juan; Tang, Chang-Bo; Li, Chun-Bao; Ding, Shi-Jie; Zhou, Guang-Hong Journal: Food research international Issue: Volume 150:Part A(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham. Issue 1 (1st January 2019) Authors: Zhou, Chang-Yu; Cao, Jin-Xuan; Zhuang, Xin-Bo; Bai, Yun; Li, Chun-Bao; Xu, Xing-Lian; Zhou, Guang-Hong Journal: CyTA: journal of food Issue: Volume 17:Issue 1(2019) Page Start: 78 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham. Issue 1 (1st January 2019) Authors: Zhou, Chang-Yu; Cao, Jin-Xuan; Zhuang, Xin-Bo; Bai, Yun; Li, Chun-Bao; Xu, Xing-Lian; Zhou, Guang-Hong Journal: CyTA: journal of food Issue: Volume 17:Issue 1(2019) Page Start: 78 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. 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. (March 2023) Authors: Song, Wen-Juan; Liu, Pei-Pei; Li, Chun-Bao; Xia Li, Hui-; Jie Ding, Shi-; Zhou, Guang-Hong Journal: Food research international Issue: Volume 165(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham. (15th June 2020) Authors: Zhou, Chang-Yu; Tang, Chang-Bo; Wang, Chong; Dai, Chen; Bai, Yun; Yu, Xiao-Bo; Li, Chun-Bao; Xu, Xing-Lian; Zhou, Guang-Hong; Cao, Jin-Xuan Journal: Food chemistry Issue: Volume 315(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗