1. 1H NMR-based metabolic characterization of Chinese Wuding chicken meat. (15th February 2019) Authors: Xiao, Zhichao; Ge, Changrong; Zhou, Guanghong; Zhang, Wangang; Liao, Guozhou Journal: Food chemistry Issue: Volume 274(2019) Page Start: 574 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. 1H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler. (February 2021) Authors: Xiao, Zhichao; Zhang, Wangang; Yang, Hongtao; Yan, Ziyu; Ge, Changrong; Liao, Guozhou; Su, Huawei Journal: Food research international Issue: Volume 140(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams. (July 2019) Authors: Liu, Shuyun; Wang, Guiying; Xiao, Zhichao; Pu, Yuehong; Ge, Changrong; Liao, Guozhou Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 108(2019) Page Start: 174 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. 1H‐NMR‐based water‐soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing. (21st August 2018) Authors: Xiao, Zhichao; Luo, Yuting; Wang, Guiying; Ge, Changrong; Zhou, Guanghong; Zhang, Wangang; Liao, Guozhou Journal: Journal of the science of food and agriculture Issue: Volume 99:Number 1(2019) Page Start: 429 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Changes in physicochemical parameters, free fatty acid profile and water‐soluble compounds of Yunnan dry‐cured beef during processing. Issue 4 (29th January 2020) Authors: Yu, Yuanrui; Wang, Guiying; Sun, Yuehui; Ge, Changrong; Liao, Guozhou Journal: Journal of food processing and preservation Issue: Volume 44:Issue 4(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Changes in physicochemical properties and water‐soluble small molecular compounds of dry‐cured Xuanwei ham during processing. Issue 9 (2nd July 2021) Authors: Zhang, Jingjing; Wang, Guiying; Zou, Yinling; Zhao, Yaying; Ge, Changrong; Liao, Guozhou Journal: Journal of food processing and preservation Issue: Volume 45:Issue 9(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Changes in the physicochemical properties and volatile flavor compounds of dry‐cured Chinese Laowo ham during processing. Issue 8 (9th June 2020) Authors: Wu, Weihang; Zhou, Yang; Wang, Guiying; Zhu, Renjun; Ge, Changrong; Liao, Guozhou Journal: Journal of food processing and preservation Issue: Volume 44:Issue 8(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Combined application of high-throughput sequencing and LC-MS/MS-based metabolomics to evaluate the formation of Zn-protoporphyrin in Nuodeng ham. (December 2022) Authors: Yang, Zijiang; Liao, Guozhou; Wan, Daqian; Kong, Weicheng; Li, Cong; Gu, Dahai; Pu, Yuehong; Ge, Changrong; Wang, Guiying Journal: Food research international Issue: Volume 162(2022)Part B Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Corrigendum to "1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams" [LWT 108 (2019) 174–182]. (September 2019) Authors: Liu, Shuyun; Wang, Guiying; Xiao, Zhichao; Pu, Yuehong; Ge, Changrong; Liao, Guozhou Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 112(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of natural spices on precursor substances and volatile flavor compounds of boiled Wuding chicken during processing. (13th July 2020) Authors: Yu, Yuanrui; Wang, Guiying; Luo, Yuting; Pu, Yuehong; Ge, Changrong; Liao, Guozhou Journal: Flavour and fragrance journal Issue: Volume 35:Number 5(2020:Sep.) Page Start: 570 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗