1. C. B. Li, J. Li, G. H. Zhou, R. Lametsch, P. Ertbjerg, D. A. Brüggemann, H. G. Huang, A. H. Karlsson, M. Hviid, and K. Lundstr?m. Electrical stimulation affects metabolic enzyme phosphorylation, protease activation and meat tenderization in beef. Journal of Animal Science, 2012, 90(5): 1638-1649.
2. Chunbao Li, Dengyong Liu, Guanghong Zhou*, Xinglian Xu, Jun Qi, Peilei Shi, Tianlan Xia. Meat quality and cooking attributes of thawed pork with different low field NMR T21. Meat Science, 2012,92: 79-83.
3. H. Li, C.B. Li, X.L. Xu G.H. Zhou*. Effects of illumination and packaging on non-heme iron and color attributes of sliced ham. Meat Science, 2012, 91(4): 521-526
4．Sidang Wang, Chunbao Li （并列第一作者）, Xinglian Xu, Guanghong Zhou. Effect of fasting on energy metabolism and tenderizing enzymes in chicken breast muscle early postmortem. Meat Science 12/2012; 93(4):865-872
5．Jun Qi, Chunbao Li, Yinji Chen, Feifei Gao, Xinglian Xu, Guanghong Zhou. Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw. Meat Science 06/2012; 92(4):619-26
6．Chunbao Li, Yuxiang Hu, Lin Tang, Yuyu Dong, Anguo Teng, Xinglian Xu, Baocai Xu, Guanghong Zhou*. Changes in temperature profile, texture and color of pork loin chop during pan-frying. Journal of Food Research, 2012, 3(1): 184-191.
7．Chunbao Li, Slawomir Szczepaniak, Liselot Steen, Olivier Goemaere, Sandra Impens, Hubert Paelinck, Guanghong Zhou. Effect of tumbling time and cooking temperature on quality attributes of cooked ham. International Journal of Food Science and Technology, 2011, 46, 2159-2163.
8．Chunbao Li*, Jing Li, Xin Li, Marchen Hviid, Kerstin Lundstrom. Effect of low-voltage electrical stimulation after dressing on color stability and water holding capacity of bovine longissimus muscle. Meat Science, 2011, 88, 559-565.
9．Chunbao Li, Peilei Shi, et al. Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture analyzer. Journal of Food Engineering 100 (2010) 388–391
10．C. B Li, G.H. Zhou*, X.L. Xu. Dynamical changes of beef intramuscular connective tissue and muscle fiber during heating and their effects on beef tenderness. Food and Bioprocess Technology, 3 (2010) 521–527
11．Chunbao Li, Juqing Wu, et al. Effects of boning method and postmortem aging on meat quality characteristics of pork loin. Animal Science Journal, 80 (2009) 591–596
12．Chunbao Li, Guanghong Zhou*, Xinglian Xu. Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls. International Journal of Food Science and Technology, 43 (2008) 838–845.
13．C.B. Li, X. L. Xu, G. H. Zhou*, et al. Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for Chinese Native Yellow steers. Animal, 1(2007) 780-786.
14．C. B. Li, G.H. Zhou*, X.L. Xu. Comparisons of meat quality characteristics and intramuscular connective tissue between beef longissimus dorsi and semitendinosus muscles. Journal of Muscle Foods, 18(2007) 143-161.
15．Chunbao Li, Guanghong Zhou*, et al. Effects of marbling on meat quality characteristics and intramuscular connective tissue of beef longissimus muscle. Asian Australasian Journal of Animal Science, 19(2006) 1799-1808.
16．C.B. Li, YJ Chen, et al. Effects of low voltage electrical stimulation and pre-rigor rapid chilling on meat quality characteristics of Chinese Yellow bulls. Meat Science, 72(2006) 9-17
17．C.B. Li, G.H. Zhou*, X.L. Xu, et al. The mineral composition and microscopic changes in thoracic buttons of Chinese Yellow steer with age, Meat Science, 69(2005) 101-106
18．Yinji Chen, Chunbao Li, et al. Prediction of yield of retail cuts for native and crossbred Chinese Yellow cattle. Animal Science Journal 78(2007) 440–444.
