研究方向 肉品营养基因组学，肉品加工与质量控制
个人简介
研究方向：肉品加工 本科生课程：统计分析与实验设计研究生课程：统计分析与设计；食品营养基因组学科研情况主持项目：1.国家十二支撑计划子课题“肉及肉制品质量安全跟踪溯源技术研究”2012BAD28B02-03，2012-20142.国家自然基金青年基金“应用蛋白组学研究宰后僵直阶段肉的嫩化”,30901126,19,2010-2012,主持3.教育部博士点新教师基金“禽肉宰后早期生化变化及其对品质影响的研究”,200803071024,3.6,2009-2011,主持4.南京农业大学中央高校基本科研业务费专项基金“四种肌肉蛋白质体外模拟消化代谢组学研究”,Y0201100076,40,2011-2014,主持5.江苏省产学研联合创新资金——前瞻性联合研究项目“异质猪肉的生物控制技术及其机制研究”,SBY201120083,80,2012-2014,主持发表论文：1.C.B.Li,J.Li,G.H.Zhou,R.Lametsch,P.Ertbjerg,D.A.Brüggemann,H.G.Huang,A.H.Karlsson,M.Hviid,andK.Lundstrm.Electricalstimulationaffectsmetabolicenzymephosphorylation,proteaseactivationandmeattenderizationinbeef.JournalofAnimalScience,2012,90(5):1638-1649.2.ChunbaoLi,DengyongLiu,GuanghongZhou*,XinglianXu,JunQi,PeileiShi,TianlanXia.MeatqualityandcookingattributesofthawedporkwithdifferentlowfieldNMRT21.MeatScience,2012,92:79-83.3.H.Li,C.B.Li,X.L.XuG.H.Zhou*.Effectsofilluminationandpackagingonnon-hemeironandcolorattributesofslicedham.MeatScience,2012,91(4):521-5264.ChunbaoLi,YuxiangHu,LinTang,YuyuDong,AnguoTeng,XinglianXu,BaocaiXu,GuanghongZhou*.Changesintemperatureprofile,textureandcolorofporkloinchopduringpan-frying.JournalofFoodResearch,2012,3(1):184-191.5.ChunbaoLi,SlawomirSzczepaniak,LiselotSteen,OlivierGoemaere,SandraImpens,HubertPaelinck,GuanghongZhou.Effectoftumblingtimeandcookingtemperatureonqualityattributesofcookedham.InternationalJournalofFoodScienceandTechnology,2011,46,2159-2163.6.ChunbaoLi*,JingLi,etal.Effectoflow-voltageelectricalstimulationafterdressingoncolorstabilityandwaterholdingcapacityofbovinelongissimusmuscle.MeatScience,2011,88,559-565.7.ChunbaoLi,PeileiShi,etal.Tracingprocessesofrigormortisandsubsequentresolutionofchickenbreastmuscleusingatextureanalyzer.JournalofFoodEngineering100(2010)388–3918.C.BLi,G.H.Zhou*,X.L.Xu.Dynamicalchangesofbeefintramuscularconnectivetissueandmusclefiberduringheatingandtheireffectsonbeeftenderness.FoodandBioprocessTechnology,3(2010)521–5279.ChunbaoLi,JuqingWu,etal.Effectsofboningmethodandpostmortemagingonmeatqualitycharacteristicsofporkloi
