Xixiong Shi

发表

Associations among adenosine monophosphate-activated protein kinase, glycolysis, muscle characteristics, and apoptosis in postmortem bovines longissimus muscle

Qunli Yu, Ling Han, Jiaying Zhang, 2020, European Food Research and Technology.

Effect of oxidative stress on AIF-mediated apoptosis and bovine muscle tenderness during postmortem aging.

Qunli Yu, Ling Han, Jiaying Zhang, 2019, Journal of food science.

An active packaging film based on esterified starch with Tartary buckwheat bran extract and chitosan and its application for mutton preservation

Ruren Li, Xixiong Shi, Zhu Tian, 2021, Journal of Food Processing and Preservation.

Changes in tenderness and cathepsins activity during post mortem ageing of yak meat

Qunli Yu, Ling Han, Xixiong Shi, 2013, Canadian Journal of Animal Science.

Effects of storage methods on the microbial community and quality of Sichuan smoked bacon

Zhaoyang Song, Xixiong Shi, Yan Zhang, 2022, LWT.

Effect of mitochondrial cytochrome c release and its redox state on the mitochondrial-dependent apoptotic cascade reaction and tenderization of yak meat during postmortem aging.

Qunli Yu, Ling Han, Xixiong Shi, 2018, Food research international.

Concentrations of HSP27 and αβ-crystallin in Oula Tibetan sheep meat and their relationship with meat quality during postmortem aging.

Qunli Yu, Xixiong Shi, Cheng Chen, 2021, Journal of food science.

Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon

Yan Zhu, Xixiong Shi, P. Wen, 2021, Frontiers in Microbiology.

H2O2-induced oxidative stress improves meat tenderness by accelerating glycolysis via hypoxia-inducible factor-1α signaling pathway in postmortem bovine muscle

Yuxuan Guo, Qunli Yu, Xixiong Shi, 2022, Food chemistry: X.

Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties

X. Yang, Li Zhang, Xixiong Shi, 2023, Foods.

Inhibitory effects of longan seed extract on polycyclic aromatic hydrocarbons formation and muscle oxidation in baked mutton kebabs

Xixiong Shi, Guoyuan Ma, Cheng Chen, 2023, Food chemistry: X.