R. Liang

发表

Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers.

D. Cornforth, Y. Mao, R. Liang, 2016, Meat science.

Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle

D. Hopkins, Yimin Zhang, Xin Luo, 2018, Journal of Integrative Agriculture.

Effects of spraying lactic acid and peroxyacetic acid on the bacterial decontamination and bacterial composition of beef carcasses.

D. Hopkins, Yimin Zhang, Xin Luo, 2020, Meat science.

Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China.

D. Hopkins, Yimin Zhang, Xin Luo, 2019, Food research international.

The relationship between myofiber characteristics and meat quality of Chinese Qinchuan and Luxi cattle

Xiao Lu, Yimin Zhang, Xin Luo, 2020, Asian-Australasian journal of animal sciences.

Prevalence and characterization of Escherichia coli O157:H7 from samples along the production line in Chinese beef-processing plants

Yimin Zhang, Xin Luo, Lixian Zhu, 2015 .

Effect of acute heat stress and slaughter processing on poultry meat quality and postmortem carbohydrate metabolism

H. Lin, Y. Mao, Yankun Zhang, 2016, Poultry science.

Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage.

D. Hopkins, Yimin Zhang, Xin Luo, 2022, Meat science.

Effects of spraying lactic acid and peroxyacetic acid on the quality and microbial community dynamics of vacuum skin-packaged chilled beef during storage.

D. Hopkins, Yimin Zhang, Xin Luo, 2021, Food research international.

Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values.

D. Hopkins, B. Holman, Yimin Zhang, 2020, Meat science.

Prevalence and profile of Salmonella from samples along the production line in Chinese beef processing plants

Yimin Zhang, Xin Luo, Lixian Zhu, 2014 .

Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs.

D. Hopkins, Yimin Zhang, Xin Luo, 2020, Food research international.

Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls

Yimin Zhang, Xin Luo, Lixian Zhu, 2012, Asian-Australasian Journal of Animal Sciences.

The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum.

D. Hopkins, Yimin Zhang, Xin Luo, 2022, Meat science.

Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

Peng Li, Yimin Zhang, Xin Luo, 2014, TheScientificWorldJournal.

Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions.

D. Hopkins, Yimin Zhang, Xin Luo, 2022, Meat science.

Effects of microbiota dynamics on the color stability of chilled beef steaks stored in high oxygen and carbon monoxide packaging.

D. Hopkins, Yimin Zhang, Xin Luo, 2020, Food research international.

Proteomic analysis to investigate color changes of chilled beef longissimus steaks held under carbon monoxide and high oxygen packaging.

D. Hopkins, Yimin Zhang, Xin Luo, 2018, Meat science.

An early-postmortem metabolic comparison among three extreme acute heat stress temperature settings in chicken breast muscle

Hai Lin, D. Ahn, Xin Luo, 2021, Journal of Food Science and Technology.

The Increase of Short-term Heat Exposure Temperature at Extreme Range Decreased Phosphofructokinase-1 Activity and AMPK Phosphorylation in Postmortem Chicken Breast Muscle

Hai Lin, Xin Luo, Lixian Zhu, 2020 .

Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef.

D. Hopkins, Yan Zhao, Yimin Zhang, 2022, Meat science.

Effect of dietary resveratrol supplementation on muscle fiber types and meat quality in beef cattle.

Yimin Zhang, Xin Luo, Lixian Zhu, 2022, Meat science.

Effect of suspension method on meat quality and ultra-structure of Chinese Yellow Cattle under 12-18°C pre-rigor temperature controlled chilling.

Yimin Zhang, Xin Luo, Lixian Zhu, 2016, Meat science.

Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi.

Yimin Zhang, Xin Luo, L. Niu, 2014, Meat science.

Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles.

Yimin Zhang, Xin Luo, Y. Mao, 2014, Meat science.

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

J. Sebranek, Baocheng Xu, Yimin Zhang, 2021, Foods.

Bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products under aerobic conditions at 4°C.

Yimin Zhang, Xin Luo, Lixian Zhu, 2012, Journal of food protection.

Bacterial Diversity and Spoilage-Related Microbiota Associated with Freshly Prepared Chicken Products under Aerobic Conditions at 4Â°C

Yimin Zhang, Xin Luo, Lixian Zhu, 2012 .

The biological effect of a beef‐derived Latilactobacillus sakei on beef steaks during chilled storage

Yimin Zhang, Xin Luo, Lixian Zhu, 2022, Food science & nutrition.

Effect of different short-term high ambient temperature on chicken meat quality and ultra–structure

Yimin Zhang, Xin Luo, Lixian Zhu, 2018, Asian-Australasian journal of animal sciences.

Models of Pseudomonas Growth Kinetics and Shelf Life in Chilled Longissimus dorsi Muscles of Beef

Yimin Zhang, Xin Luo, P. Dong, 2011 .

Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide.

J. Yang, D. Hopkins, Yimin Zhang, 2022, Meat science.

Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storage.

J. Yang, Yimin Zhang, Xin Luo, 2023, Food microbiology.

Pre-rigor temperature control of Chinese yellow cattle carcasses to 12-18 °C during chilling improves beef tenderness.

Xianyong Meng, Yimin Zhang, Xin Luo, 2015, Meat science.

Microbial community dynamics analysis by high-throughput sequencing in chilled beef longissimus steaks packaged under modified atmospheres.

Yimin Zhang, Xin Luo, Lixian Zhu, 2018, Meat science.

Beef-based medium influences biofilm formation of Escherichia coli O157:H7 isolated from beef processing plants.

Lina Wu, Yimin Zhang, Xin Luo, 2021, Journal of food protection.

The Characterization of Biofilm Formation and Detection of Biofilm-Related Genes in Salmonella Isolated from Beef Processing Plants.

Yimin Zhang, Xin Luo, Lixian Zhu, 2018, Foodborne pathogens and disease.

[Analysis of 196 cases of trial of labor with borderline oligohydramnios assessed by ultrasound].

R. Liang, X. Luo, Y. Huang, 1998, Zhonghua fu chan ke za zhi.

Bio-protective potential of lactic acid bacteria: Effect of Lactobacillus sakei and Lactobacillus curvatus on changes of the microbial community in vacuum-packaged chilled beef

Yimin Zhang, Xin Luo, Lixian Zhu, 2017, Asian-Australasian journal of animal sciences.

EFFECT OF LACTOBACILLUS SAKEI AND LACTOBACILLUS CURVATUS ON CHANGES OF THE MICROBIAL COMMUNITY IN VACUUM- PACKAGED RAW BEEF DURING STORAGE

Yimin Zhang, Xin Luo, Lixian Zhu, 2015 .

Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls.

D. Hopkins, Yimin Zhang, Xin Luo, 2020, Meat science.

Effect of resveratrol on skeletal slow-twitch muscle fiber expression via AMPK/PGC-1α signaling pathway in bovine myotubes.

Yimin Zhang, Yunge Liu, Lixian Zhu, 2023, Meat science.

The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage.

D. Hopkins, Yimin Zhang, Xin Luo, 2021, Food research international.

Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging

Yimin Zhang, Xin Luo, Lixian Zhu, 2022, Journal of Integrative Agriculture.

Effects of dietary resveratrol supplementation in cattle on the anti-oxidative capacity and meat quality of beef steaks under high‑oxygen packaging.

Yimin Zhang, Lixian Zhu, R. Liang, 2023, Meat Science.

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

Yimin Zhang, Xin Luo, Xiran Zhang, 2022, Food Packaging and Shelf Life.

Beef quality with different intramuscular fat content and proteomic analysis using isobaric tag for relative and absolute quantitation of differentially expressed proteins.

D. Hopkins, Yimin Zhang, Xin Luo, 2016, Meat science.

Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef.

Yimin Zhang, Xin Luo, Lixian Zhu, 2023, Food research international.

Comparative proteomic analyses to investigate premature browning in high‑oxygen modified atmosphere packaged beef patties.

J. Sebranek, Yimin Zhang, Xin Luo, 2024, Food chemistry.

Effects of ultrasound-assisted sodium hypochlorite on the decontamination and storage quality of chilled chicken leg-quarters

Yimin Zhang, Xin Luo, Xue Chen, 2022, Food Control.

Effects of CO2 on the physicochemical, microbial, and sensory properties of pork patties packaged under optimized O2 levels.

Yimin Zhang, Xin Luo, Y. Mao, 2023, Meat science.