Guozhou Liao - Concepedia

Author

Guozhou Liao

Yunnan Agricultural University ORCID

Also Known As

G P Liao, G. Liao, G.Z. Liao, GUOZHOU LIAO, Guozhou LIAO, Guozhou Liao

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Yunnan Agricultural University Nanjing Agricultural University Yunnan Forestry Vocational and Technical College Nanyang Normal University

About

Guozhou Liao is an author at Yunnan Agricultural University specializing in biochemistry, medicine, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	10	10	314
2	Engineering	9	9	403
3	Health Sciences	7	7	446
4	Natural Sciences	1	1	51
5	Applied Physiology	1	1	16

Guozhou Liao

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast Guozhou Liao, G.Y. Wang, X.L. Xu, Meat Science EngineeringHeterocyclic Aromatic AminesOrganic ChemistryPoultry FarmingDuck Breast	2009	147
1H NMR-based metabolic characterization of Chinese Wuding chicken meat Zhichao Xiao, Changrong Ge, Guanghong Zhou, Food Chemistry Food ChemistryBiochemistryMagnetic Resonance SpectroscopyNmr-based Metabolic CharacterizationFoodomics	2018	141
Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat Yuanrui Yu, Guiying Wang, Xiaoyan Yin, Food Research International Food ChemistryNutritionFood CompositionFood AnalysisWater-soluble Compounds	2021	90
Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC–MS combined with metabolomics Cong Li, Yingling Zou, Guozhou Liao, Food Chemistry Nuodeng HamFood FermentationBiochemistryFlavoromicsCharacteristic Flavor Compounds	2023	62
Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl Xilin Ding, Guiying Wang, Yingling Zou, Meat Science Food ChemistryAgricultural ChemistryEngineeringBiochemistryNatural Sciences	2021	51
Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation Rong Jia, Yuan Yang, Guozhou Liao, Journal of Agricultural and Food Chemistry NutritionFlavoromicsFood AnalysisPeptide ScienceMeat Science	2024	50
1H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler Zhichao Xiao, Wangang Zhang, H. Yang, Food Research International Food ChemistryFatty Acid CompositionLipid AnalysisEngineeringBiochemistry	2020	49
1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams Shuyun Liu, Guiying Wang, Zhichao Xiao, LWT Food ChemistryBiochemistryFood AnalysisFood BiophysicsYunnan Dry-cured Hams	2019	47
EFFECTS OF COOKED TEMPERATURES AND ADDITION OF ANTIOXIDANTS ON FORMATION OF HETEROCYCLIC AROMATIC AMINES IN PORK FLOSS Guozhou Liao, Xinglian Xu, Guanghong Zhou Journal of Food Processing and Preservation Food ChemistryVitamin EFood PreservativesFood Bioactive CompoundHealth Sciences	2009	46
Analysis of flavor-related compounds in four edible wild mushroom soups Wen Xun, Guiying Wang, Ying‐Jun Zhang, Microchemical Journal Food ChemistryFood AnalysisFlavor-related CompoundsFood Additive	2020	44

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