Cunliu Zhou

Hefei University of Technology — China

Agricultural and Biological Sciences · Life Sciences

24h-index1.8kcitations67works5.42yr avg
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Research Topics

Meat and Animal Product Quality(46), Animal Nutrition and Physiology(19), Biochemical effects in animals(14), Proteins in Food Systems(11), Bee Products Chemical Analysis(10)

Publications67 total

VQualA 2025 Challenge on Visual Quality Comparison for Large Multimodal Models: Methods and Results
2025· 7 cited
VQualA 2025 Challenge on Face Image Quality Assessment: Methods and Results
2025· 6 cited
VQualA 2025 Challenge on Image Super-Resolution Generated Content Quality Assessment: Methods and Results
2025· 6 cited
VQualA 2025 Challenge on GenAI-Bench AIGC Video Quality Assessment: Methods and Results
2025· 8 cited
VQualA 2025 Document Image Quality Assessment Challenge
2025· 4 cited
VQualA 2025 Challenge on Engagement Prediction for Short Videos: Methods and Results
2025· 3 cited
VQualA 2025 Challenge on Image Super-Resolution Generated Content Quality Assessment: Methods and Results
arXiv (Cornell University)·2025Open Access
VQualA 2025 Challenge on Engagement Prediction for Short Videos: Methods and Results
arXiv (Cornell University)·2025Open Access
Gelatin and l-arginine or l-lysine interact to decrease cooking loss and increase texture of pale, soft and exudative (PSE)-like chicken sausages
British Poultry Science·2025· 1 cited
Comparison of gut viromes from different species of mammals in zoos unveiled the genetic diversity of bacteriophage dark matter and mammalian viruses
动物学研究·2025Open Access
l-Arginine and l-lysine improve the emulsifying and dissolution properties of pale, soft, exudative-like chicken myofibrillar proteins by modifying their conformations
Food Chemistry·2024· 8 cited
Effects of <scp>l</scp> -arginine/ <scp>l</scp> -lysine on physicochemical properties of sodium-reduced Cantonese sausage without exogenous phosphate addition
International Journal of Food Science & Technology·2024· 4 cited
Effects of glycerol on the freezing behaviors and physicochemical properties of pork patties under freeze-thaw cycles
Journal of Food Measurement & Characterization·2024· 6 cited
Author response for "Effects of &lt;scp&gt;l&lt;/scp&gt;‐arginine/&lt;scp&gt;l&lt;/scp&gt;‐lysine on physicochemical properties of sodium‐reduced Cantonese sausage without exogenous phosphate addition"
2024
l-arginine and l-lysine supplementation to NaCl tenderizes porcine meat by promoting myosin extraction and actomyosin dissociation
Food Chemistry·2024· 7 cited
Myofibrillar proteins’ intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l–arginine, l–lysine, or/and NaCl?
Food Chemistry·2024· 37 cited
L–Arginine And L–Lysine Supplementation to Nacl Tenderizes Porcine Meat By Promoting Myosin Extraction and Actomyosin Dissociation
SSRN Electronic Journal·2024Open Access
L-Arginine and L-Lysine Improve the Emulsifying and Dissolution Properties of Pale, Soft, Exudative-Like Chicken Myofibrillar Proteins by Modifying Their Conformations
SSRN Electronic Journal·2024· 1 citedOpen Access
Individual effects of <scp>l</scp>‐arginine and <scp>l</scp>‐lysine on the physicochemical and textural properties of pale, soft and exudative‐like emulsion sausage
International Journal of Food Science & Technology·2023· 10 cited
Injection of l-arginine or l-lysine before freezing delays the emulsifying and gelling properties deterioration of myofibrillar proteins of frozen porcine Longissimus lumborum muscle
Food Chemistry·2023· 11 cited
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Frequent Co-authors

Hongmei Fang(14), Pengqi Bao(10), Peng Xu(8), Conggui Chen(8), Li Chen(8), Rui Li(8), Daojing Zhang(7), Cheng Ning(6), Yadong Zheng(6), Hao Qin(6), Yinyin Zhang(6), Xun Gao(6), Dongmei Pan(6), Xiaoxu Zhu(5), Kezhou Cai(5), Yue Hu(5), Baocai Xu(5), Xiaokang Fan(5), Yakai Li(5), Shengjiang Tan(4)