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（2）G.Z Liao, G. Y Wang, X.L.Xu，G.H .Zhou. Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast. Meat Science, 2010, 85, 149-154.
（3）Guozhou Liao, Guiying Wang, Yingjun Zhang, Xinglian Xu, Guanghong Zhou. Formation of heterocyclic amines during cooking of duck meat. Food Additives & Contaminants: Part A, 2012, 29(11), 1668 -1678.
（4）Junjing Jia, Guozhou Liao, Hua Rong, Yueyuan Fan, Zhiqiang Xu, Dahai Gu, Zhenhui Cao, Xiaobo Chen, Qiuye Lin, Xi Zhang, Shizheng Gao, Changrong Ge, Wei Yao. Higher Strontium Consumption Stimulates Osteoblast Differentiation and Increase Bone Formation in Goats. Journal of Bone and Mineral Research, 2012, 27 (Suppl 1), 174.
（5）Jinxuan Cao, Guanghong Zhou, Yuan Liu, Guozhou Liao. Activation of caspase-9 and its influencing factors in beef during conditioning. Animal, 2014, 8（3）, 04-509.
（6）Hong Yin, Guiying Wang, Yue Yang, Guozhou Liao. Fatty Acid Composition and Amino Acid Content in Beef of Dehong Buffalo and Its Cross Combinations. Animal Husbandry and Feed Science, 2014, 6(5), 242-244, 263.
