| Microbial community dynamics analysis by high-throughput sequencing in chilled beef longissimus steaks packaged under modified atmospheres X Yang, L Zhu, Y Zhang, R Liang, X Luo Meat science 141, 94-102, 2018 | 86 | 2018 |
| Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics S Wu, X Luo, X Yang, DL Hopkins, Y Mao, Y Zhang Meat Science 163, 108046, 2020 | 77 | 2020 |
| Effect of packaging atmospheres on storage quality characteristics of heavily marbled beef longissimus steaks X Yang, Y Zhang, L Zhu, M Han, S Gao, X Luo Meat Science 117, 50-56, 2016 | 73 | 2016 |
| Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China X Chen, Y Zhang, X Yang, DL Hopkins, L Zhu, P Dong, R Liang, X Luo Food Research International 120, 784-792, 2019 | 68 | 2019 |
| Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles C Liu, Y Zhang, X Yang, R Liang, Y Mao, X Hou, X Lu, X Luo Meat science 97 (2), 189-196, 2014 | 48 | 2014 |
| Proteomic analysis to investigate color changes of chilled beef longissimus steaks held under carbon monoxide and high oxygen packaging X Yang, S Wu, DL Hopkins, R Liang, L Zhu, Y Zhang, X Luo Meat science 142, 23-31, 2018 | 39 | 2018 |
| Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs X Chen, L Zhu, R Liang, Y Mao, DL Hopkins, K Li, P Dong, X Yang, L Niu, ... Food Research International 130, 108937, 2020 | 37 | 2020 |
| Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH … X Yang, J Wang, BWB Holman, R Liang, X Chen, X Luo, L Zhu, ... Meat Science 174, 108416, 2021 | 29 | 2021 |
| Shelf‐Life Extension of Chill‐Stored Beef Longissimus Steaks Packaged under Modified Atmospheres with 50% O2 and 40% CO2 X Yang, L Niu, L Zhu, R Liang, Y Zhang, X Luo Journal of food science 81 (7), C1692-C1698, 2016 | 26 | 2016 |
| Effects of spraying lactic acid and peroxyacetic acid on the bacterial decontamination and bacterial composition of beef carcasses J Han, X Luo, Y Zhang, L Zhu, Y Mao, P Dong, X Yang, R Liang, ... Meat Science 164, 108104, 2020 | 25 | 2020 |
| Effects of microbiota dynamics on the color stability of chilled beef steaks stored in high oxygen and carbon monoxide packaging X Yang, X Luo, Y Zhang, DL Hopkins, R Liang, P Dong, L Zhu Food research international 134, 109215, 2020 | 24 | 2020 |
| Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions X Yang, Y Zhang, X Luo, Y Zhang, L Zhu, B Xu, DL Hopkins, R Liang Meat science 188, 108773, 2022 | 22 | 2022 |
| The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage J Yang, X Yang, R Liang, L Zhu, Y Mao, P Dong, DL Hopkins, X Luo, ... Food Research International 151, 110872, 2022 | 19 | 2022 |
| Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging X YANG, B XU, H LEI, LUO Xin, L ZHU, Y ZHANG, Y MAO, R LIANG Journal of Integrative Agriculture 21 (8), 2445-2455, 2022 | 18 | 2022 |
| Acid tolerance response of Salmonella during simulated chilled beef storage and its regulatory mechanism based on the PhoP/Q system C Lang, Y Zhang, Y Mao, X Yang, X Wang, X Luo, P Dong, L Zhu Food Microbiology 95, 103716, 2021 | 17 | 2021 |
| Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef Y Zhao, X Kong, X Yang, L Zhu, R Liang, X Luo, L Zhang, DL Hopkins, ... Meat Science 188, 108798, 2022 | 16 | 2022 |
| Acid Tolerance Response of Listeria monocytogenes in Various External pHs with Different Concentrations of Lactic Acid Y Liu, L Zhu, P Dong, R Liang, Y Mao, X Yang, Y Zhang, X Luo Foodborne Pathogens and Disease 17 (4), 253-261, 2020 | 16 | 2020 |
| Effect of dietary resveratrol supplementation on muscle fiber types and meat quality in beef cattle J Li, R Liang, Y Mao, X Yang, X Luo, Z Qian, Y Zhang, L Zhu Meat Science 194, 108986, 2022 | 14 | 2022 |
| Effects of calcium salts on the physicochemical quality of cured beef sausages during manufacturing and storage: A potential calcium application for sausages with alginate casings X Yang, JG Sebranek, X Luo, W Zhang, M Zhang, B Xu, Y Zhang, R Liang Foods 10 (11), 2783, 2021 | 12 | 2021 |
| Shelf-life extension of chilled and superchilled dark-cutting beef held under combined anoxic master packaging and high-oxygen packaging both enriched with carbon dioxide X Yang, B Xu, X Zhang, X Luo, Y Zhang, Y Mao, R Liang Food Packaging and Shelf Life 34, 100940, 2022 | 11 | 2022 |
pengcheng dongshan dong agricultural universityVerified email at sdau.edu.cn
