X. Xu

发表

The effects of electrical stunning methods on broiler meat quality: effect on stress, glycolysis, water distribution, and myofibrillar ultrastructures.

J. Huang, M. Huang, J. Yang, 2014, Poultry science.

High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale, soft and exudative characteristics in turkey muscles.

X. Xu, X. Zhu, M. Ruusunen, 2013, Meat science.

Effects of dietary glutamine and gamma-aminobutyric acid on performance, carcass characteristics and serum parameters in broilers under circular heat stress

F. Gao, Guang-hong Zhou, X. Xu, 2011 .

Different oxidative status and expression of calcium channel components in stress-induced dysfunctional chicken muscle.

P. Wang, X. Xu, G. Zhou, 2017, Journal of animal science.

Effect of low dose gamma irradiation on beef quality and fatty acid composition of beef intramuscular lipid.

X. Xu, G. Zhou, F. Gao, 2007, Meat science.

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.

X. Xu, G. Zhou, G. Liao, 2010, Meat science.

A comparative study of heat shock protein 70 in normal and PSE (pale, soft, exudative)-like muscle from broiler chickens.

Guang-hong Zhou, L. Zhao, P. Wang, 2016, Poultry science.

Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation.

P. Wang, X. Xu, G. Zhou, 2015, Poultry science.

Morphological and biochemical assessment of apoptosis in different skeletal muscles of bulls during conditioning.

X. Xu, G. Zhou, Z. Peng, 2010, Journal of animal science.

Effect of apple polyphenol on oxidative stability of sliced cooked cured beef and pork hams during chilled storage.

X. Xu, G. Zhou, Weiqing Sun, 2010 .

Expression of heat shock protein 70 in transport-stressed broiler pectoralis major muscle and its relationship with meat quality.

X. Xu, G. Zhou, X. Zhu, 2017, Animal : an international journal of animal bioscience.

Microbial Transglutaminase Catalyzed the Cross‐Linking of Myofibrillar/Soy Protein Isolate Mixtures

Guang-hong Zhou, X. Xu, Minyi Han, 2015 .

The mineral composition and microscopic changes in thoracic buttons of Chinese Yellow steer with age.

M. Huang, X. Xu, G. Zhou, 2005, Meat science.

Formation of heterocyclic amines during cooking of duck meat

X. Xu, G. Zhou, G. Liao, 2012, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Preservation technologies for fresh meat - a review.

X. Xu, G. Zhou, G H Zhou, 2010, Meat science.

Effects of dietary fat levels on growth, feed efficiency and biochemical compositions of Eurasian perch Perca fluviatilis

X. Xu, P. Kestemont, P. Fontaine, 2001, Aquaculture International.

X. Xu, G. Zhou, Y. Wang, 2005, Meat science.

Studies on time-related changes of dipeptidyl peptidase during processing of Jinhua ham using response surface methodology.

X. Xu, G. Zhou, Z. Peng, 2005, Meat science.

Proteolysis and cathepsin activities in the processing of dry-cured duck.

X. Xu, G. Zhou, Z. Geng, 2014, Poultry science.

Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR-DGGE.

X. Xu, G. Zhou, Y. Jiang, 2010, Meat science.

Essential fatty acid requirement of the Chinese prawn, Penaeus chinensis

X. Xu, R. O'dor, J. Castell, 1994 .

Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls.

X. Xu, G. Zhou, C. B. Li, 2010, Meat science.

THE HIGH ENERGY DIET FOR SALMON Effect of Fat on Muscle Quality

X. Xu, Nova Scotia, R. G. Ackman, 1999 .

The High Energy Diet for Salmon

X. Xu, R. G. Ackman, T. Gill, 1999 .

The effect of transportation of broilers during summer on the expression of heat shock protein 70, postmortem metabolism and meat quality.

X. Xu, G. Zhou, T. Xing, 2015, Journal of animal science.

A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING

Chunbao Li, Guanghong Zhou, Chunbao Li, 2011 .

Changes of bacterial diversity and main flora in chilled pork during storage using PCR-DGGE.

X. Xu, G. Zhou, W. Zhu, 2006, Food microbiology.

Effects of preslaughter shackling on postmortem glycolysis, meat quality, changes of water distribution, and protein structures of broiler breast meat.

J. Huang, X. Xu, X. Sun, 2019, Poultry science.

An evaluation of the effect of water-misting sprays with forced ventilation on the occurrence of pale, soft, and exudative meat in transported broilers during summer: Impact of the thermal microclimate.

X. Xu, T. Xing, N. Jiang, 2016, Journal of animal science.

Effects of Water-misting Sprays with Forced Ventilation after Transport during Summer on Meat Quality, Stress Parameters, Glycolytic Potential and Microstructures of Muscle in Broilers

X. Xu, T. Xing, N. Jiang, 2015, Asian-Australasian journal of animal sciences.

The spoilage of air-packaged broiler meat during storage at normal and fluctuating storage temperatures.

X. Xu, G. Zhou, G H Zhou, 2012, Poultry science.

COMPARISON OF EXCISION, SWABBING AND RINSING SAMPLING METHODS TO DETERMINE THE MICROBIOLOGICAL QUALITY OF BROILER CARCASSES

X. Xu, Jinxuan Cao, Qiuqin Zhang, 2012 .

Dynamical Changes of Beef Intramuscular Connective Tissue and Muscle Fiber during Heating and their Effects on Beef Shear Force

X. Xu, G. Zhou, X. L. Xu, 2010 .

Comparisons of meat quality characteristics and intramuscular connective tissue between beef longissimus dorsi and semitendinosus muscles from chinese yellow bulls

X. Xu, G. Zhou, Chunbao Li, 2007 .

Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for chinese native yellow steers.

X. Xu, G. Zhou, C. B. Li, 2007, Animal : an international journal of animal bioscience.

The roles of the actin-myosin interaction and proteolysis in tenderization during the aging of chicken muscle.

X. Xu, G. Zhou, S Li, 2012, Poultry science.

Effects of illumination and packaging on non-heme iron and color attributes of sliced ham.

X. Xu, G. Zhou, Hao Li, 2012, Meat science.

The effects of electrical stunning voltage on meat quality, plasma parameters, and protein solubility of broiler breast meat

J. Huang, J. Yang, X. Xu, 2016, Poultry science.

Changes of arginyl and leucyl aminopeptidase activities in biceps femoris along Jinhua ham processing.

X. Xu, G. Zhou, W. Tian, 2006, Meat science.

Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham.

X. Xu, G. Zhou, W. Tian, 2005, Meat science.

Studies on the structure and oxidation properties of extracted cooked cured meat pigment by four spectra

X. Xu, Weiqing Sun, Z. Peng, 2009 .

Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR-DGGE.

P. Hu, X. Xu, G. Zhou, 2008, Meat Science.

Effect of pre‐slaughter shackling and wing flapping on plasma parameters, postmortem metabolism, AMPK, and meat quality of broilers

J. Huang, J. Yang, X. Xu, 2018, Poultry science.

Inhibition of biofilm formation of Pseudomonas aeruginosa by an acylated homoserine lactones-containing culture extract

Xinglian Xu, X. Xu, G. Zhou, 2014 .

Proteolysis in biceps femoris during Jinhua ham processing.

X. Xu, G. Zhou, W. Tian, 2008, Meat Science.