Gaiming Zhao

Biochemical changes during processing of traditional Jinhua ham

Guanghong Zhou, Gaiming Zhao · Meat Science · 2007 · 156 citations

Food Chemistry, Engineering, Biochemistry +6

Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing

Y.J. Huan, Guanghong Zhou, Gaiming Zhao et al. · Meat Science · 2005 · 117 citations

Food Chemistry, Flavoromics, Food Analysis +7

Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature

Gaiming Zhao, Guanghong Zhou, Y.L. Wang et al. · Meat Science · 2005 · 74 citations

Animal Physiology, Agricultural Chemistry, Biochemistry +8

Effect of Star Anise (<scp><i>I</i></scp><i>llicium verum</i>) on the Volatile Compounds of Stewed Chicken

Lingxia Sun, Jinping Chen, Miaoyun Li et al. · Journal of Food Process Engineering · 2014 · 68 citations

Food Chemistry, Engineering, Volatile Compounds +14

Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening

Fashan Wei, Xinglian Xu, Guanghong Zhou et al. · Meat Science · 2008 · 68 citations

Food Chemistry, Environmental Chemistry, Residual Nitrite +4