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Biology and Biochemistry
China
2023

D-Index & Metrics

Chemistry

D-Index
93
Citations
30701
World Ranking
1797
National Ranking
318

Biology and Biochemistry

D-Index
96
Citations
34466
World Ranking
1816
National Ranking
45

Research.com Recognitions

  • 2023 - Research.com Biology and Biochemistry in China Leader Award

Overview

Guanghong Zhou is affiliated with Nanjing Agricultural University in China and has contributed extensively to research primarily within Agricultural and Biological Sciences as well as Biochemistry, Genetics and Molecular Biology. Their work spans numerous subfields including Animal Science and Zoology, Food Science, Molecular Biology, Physiology, and Biomedical Engineering.

Their research covers a range of main topics such as Meat and Animal Product Quality, Proteins in Food Systems, Protein Hydrolysis and Bioactive Peptides, Muscle Metabolism and Nutrition, Biochemical Effects in Animals, Agriculture Sustainability and Environmental Impact, and Advanced Chemical Sensor Technologies.

Zhou has published frequently in the following venues:

  • Food Chemistry
  • Food Research International
  • LWT
  • Foods
  • Food Hydrocolloids

Recent notable publications include:

  • "Real meat and plant-based meat analogues have different in vitro protein digestibility properties," 2022, Food Chemistry
  • "Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan: Moisture stability and phase separation behavior," 2020, Food Chemistry
  • "Characterization of flavor volatile compounds in sauce spareribs by gas chromatography-mass spectrometry and electronic nose," 2020, LWT
  • "Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property," 2020, Food Hydrocolloids
  • "Purification and identification of antioxidant peptides from duck plasma proteins," 2020, Food Chemistry

Throughout their career, Guanghong Zhou has collaborated frequently with several researchers, including:

  • Chunbao Li
  • Xinglian Xu
  • Shijie Ding
  • Keping Ye
  • Anthony Pius Bassey

Best Publications

  • Preservation technologies for fresh meat - a review.

    G.H. Zhou;X.L. Xu;Y. Liu

  • 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

  • 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

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

    Sher Ali;Wangang Zhang;Nasir Rajput;Muhammad Ammar Khan

  • Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification.

    Da-cheng Kang;Xue-qin Gao;Qing-feng Ge;Guang-hong Zhou

  • 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

  • Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels.

    Mangang Wu;Youling L. Xiong;Jie Chen;Xueyan Tang

  • A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products.

    Rui Liu;Lujuan Xing;Qingquan Fu;Guang-hong Zhou

  • Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

    Xinbo Zhuang;Minyi Han;Yun Bai;Yafu Liu

  • Meat quality and cooking attributes of thawed pork with different low field NMR T21

    Chunbao Li;Dengyong Liu;Guanghong Zhou;Xinglian Xu

  • Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef.

    Yunhe Zou;Dacheng Kang;Rui Liu;Jun Qi

  • Stress Effects on Meat Quality: A Mechanistic Perspective.

    Tong Xing;Feng Gao;Ronald K. Tume;Guanghong Zhou

  • 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

  • Sodium butyrate maintains growth performance by regulating the immune response in broiler chickens

    W H Zhang;Y Jiang;Q F Zhu;F Gao

  • Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

    Xing Chen;Xinglian Xu;Guanghong Zhou

  • Real meat and plant-based meat analogues have different in vitro protein digestibility properties.

    Unknown

  • Biochemical changes during processing of traditional Jinhua ham

    G.H. Zhou;G.M. Zhao

  • Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens

    Jun Qi;Deng-yong Liu;Guang-hong Zhou;Xing-lian Xu

  • Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria.

    Yingying Zhu;Xisha Lin;Fan Zhao;Xuebin Shi

  • Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques

    Li Zhang;Peng Wang;Zongyun Yang;Feifei Du

  • The mechanism of high pressure-induced gels of rabbit myosin

    Yingying Cao;Tianlan Xia;Guanghong Zhou;Xinglian Xu

  • Chronic Heat Stress Impairs the Quality of Breast-Muscle Meat in Broilers by Affecting Redox Status and Energy-Substance Metabolism.

    Zhuang Lu;Xiaofang He;Bingbing Ma;Lin Zhang

  • Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation.

    Xinbo Zhuang;Xiping Jiang;Hengyue Zhou;Yinji Chen

  • 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

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

    Minyi Han;Minyi Han;Yingjun Zhang;Ying Fei;Xinglian Xu

Frequent Co-Authors

Xinglian Xu
Xinglian Xu Nanjing Agricultural University
Chunbao Li
Chunbao Li Nanjing Agricultural University
Wangang Zhang
Wangang Zhang Nanjing Agricultural University
Michael Müller
Michael Müller University of East Anglia
Guido J. E. J. Hooiveld
Guido J. E. J. Hooiveld Wageningen University & Research
Beiwei Zhu
Beiwei Zhu Dalian Polytechnic University
Brian P. Dalrymple
Brian P. Dalrymple University of Western Australia
Steven M. Lonergan
Steven M. Lonergan Iowa State University
Elisabeth J. Huff-Lonergan
Elisabeth J. Huff-Lonergan Iowa State University
Paul L. Greenwood
Paul L. Greenwood University of New England

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