陈银基

　　代表性论文：

　　1. 陈银基, 周光宏, 鞠兴荣. 蒸煮与微波加热对牛肉肌内脂肪中脂肪酸组成的影响. 食品科学. 2008,29(2):130-136.

　　2. 陈银基, 鞠兴荣, 周光宏. 饱和脂肪酸分类与生理功能. 中国油脂.2008, 33(3):35-39.

　　3. Chen Y. J., G. H. Zhou , X. D. Zhu, X. L. Xu, X. Y. Tang, and F. Gao. Effect of low dose gamma irradiation on beef quality and fatty acid composition of beef intramuscular lipid. Meat Science. 2007, 75(3) 431-439.（SCI）

　　4. Chen Y. J., Li C. B., Liu L., Zhou G. H., Xu X. L., Gao F. Prediction of yield of retail cuts for native and crossbred Chinese Yellow cattle. Animal Science Journal. 2007 78: 440–444. (SCIE)

　　5. Chen, YJ, G. H. Zhou*, X. K. Zou, and X. L. Xu Effect of cooking and microwave heating on fatty acid composition of beef intramuscular fat. Proceedings of 53rd International Congress of Meat Science & Technology, China, 2007,471-472.(ISTP)

　　6. Chen, YJ, Zhou, GH*, Tang XY, Xu, XL, Gao, F. Research on relationship between beef marbling standard and fatty acid composition of longissimus dorsi. Scientia Agricultura Sinica. 2007, 40(12):2853-2860.

　　7. Li C. B., Y. J. Chen, X. L. Xu, M. Huang, T. J. Hu, G. H. Zhou. Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls. Meat Science. 2006, 71(1) 19-27.（SCI）