D-Index & Metrics Best Publications

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Chemistry D-index 62 Citations 11,594 423 World Ranking 4288 National Ranking 559
Biology and Biochemistry D-index 65 Citations 13,557 475 World Ranking 4081 National Ranking 72

Overview

What is he best known for?

The fields of study he is best known for:

  • Enzyme
  • Biochemistry
  • Food science

Guanghong Zhou mainly investigates Food science, Chromatography, Biochemistry, Myofibril and Microbiology. As a part of the same scientific family, Guanghong Zhou mostly works in the field of Food science, focusing on Lipid oxidation and, on occasion, Protein oxidation and Oxidative phosphorylation. His work carried out in the field of Chromatography brings together such families of science as Water holding capacity, Microstructure, Antioxidant and Peptide.

His research in Biochemistry intersects with topics in Nebulin and Titin. Guanghong Zhou interconnects Crystallography, Amide, Protein degradation and Solubility in the investigation of issues within Myofibril. His study looks at the relationship between Microbiology and fields such as Bacteria, as well as how they intersect with chemical problems.

His most cited work include:

  • Preservation technologies for fresh meat - a review. (309 citations)
  • Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics (159 citations)
  • Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic (123 citations)

What are the main themes of his work throughout his whole career to date?

Guanghong Zhou focuses on Food science, Biochemistry, Myofibril, Chromatography and Endocrinology. His Food science research is multidisciplinary, incorporating perspectives in Lipid oxidation, Antioxidant and Protein oxidation. His Biochemistry research focuses on Proteolysis and Calpain.

The various areas that he examines in his Myofibril study include Microstructure and Solubility. His studies deal with areas such as Isoelectric point and Rheology as well as Chromatography. His Endocrinology study incorporates themes from Internal medicine and Broiler.

He most often published in these fields:

  • Food science (44.62%)
  • Biochemistry (17.78%)
  • Myofibril (12.82%)

What were the highlights of his more recent work (between 2018-2021)?

  • Food science (44.62%)
  • Myofibril (12.82%)
  • Internal medicine (11.97%)

In recent papers he was focusing on the following fields of study:

Guanghong Zhou mostly deals with Food science, Myofibril, Internal medicine, Endocrinology and Emulsion. Guanghong Zhou works mostly in the field of Food science, limiting it down to topics relating to Lipid oxidation and, in certain cases, Lipolysis, as a part of the same area of interest. His Myofibril research includes elements of Malondialdehyde, Biophysics, Microstructure and Particle size.

Guanghong Zhou has researched Microstructure in several fields, including Composite number, Protein secondary structure and Polysaccharide. His Internal medicine research is multidisciplinary, incorporating elements of Gut flora, Broiler and Antioxidant. His Emulsion study integrates concerns from other disciplines, such as Rheology and Chromatography.

Between 2018 and 2021, his most popular works were:

  • Stress Effects on Meat Quality: A Mechanistic Perspective. (26 citations)
  • The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations (22 citations)
  • Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken (21 citations)

In his most recent research, the most cited papers focused on:

  • Enzyme
  • Biochemistry
  • Gene

Guanghong Zhou mainly focuses on Food science, Myofibril, Endocrinology, Internal medicine and Emulsion. His Food science research incorporates elements of DPPH and Lipid oxidation. The Myofibril study combines topics in areas such as Electrophoresis, Covalent bond, Dextran, Particle size and Microstructure.

His work carried out in the field of Endocrinology brings together such families of science as Soy protein, Broiler and Gut flora. His biological study spans a wide range of topics, including Oxidative phosphorylation, Tight junction and Antioxidant. While the research belongs to areas of Emulsion, he spends his time largely on the problem of Rheology, intersecting his research to questions surrounding Dynamic modulus, Dynamic mechanical analysis, Chromatography, Rice flour and Organoleptic.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Preservation technologies for fresh meat - a review.

G.H. Zhou;X.L. Xu;Y. Liu.
Meat Science (2010)

461 Citations

Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle

H.J. Ma;D.A. Ledward;A.I. Zamri;Richard Frazier.
Food Chemistry (2007)

162 Citations

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

Minyi Han;Minyi Han;Peng Wang;Xinglian Xu;Guanghong Zhou.
Food Research International (2014)

159 Citations

Effect of Multiple Freeze-Thaw Cycles on the Quality of Chicken Breast Meat

Sher Ali;Wangang Zhang;Nasir Rajput;Muhammad Ammar Khan.
Food Chemistry (2015)

155 Citations

Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

Xiang-Lian Xu;Min-Yi Han;Ying Fei;Guang-Hong Zhou.
Meat Science (2011)

155 Citations

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

Jun-Hua Shao;Yu-Feng Zou;Xing-Lian Xu;Ju-Qing Wu.
Food Research International (2011)

149 Citations

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

Da-cheng Kang;Yun-he Zou;Yu-ping Cheng;Lu-juan Xing.
Ultrasonics Sonochemistry (2016)

148 Citations

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.

G.Z. Liao;G.Y. Wang;X.L. Xu;G.H. Zhou.
Meat Science (2010)

145 Citations

The mechanism of high pressure-induced gels of rabbit myosin

Yingying Cao;Tianlan Xia;Guanghong Zhou;Xinglian Xu.
Innovative Food Science and Emerging Technologies (2012)

143 Citations

Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

Minyi Han;Minyi Han;Yingjun Zhang;Ying Fei;Xinglian Xu.
European Food Research and Technology (2009)

139 Citations

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