Xiaoyin Yang

发表

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.

Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics.

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

Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem.

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

Acid tolerance response of Salmonella during simulated chilled beef storage and its regulatory mechanism based on the PhoP/Q system.

Chen Lang, Yimin Zhang, Xin Luo, 2021, Food microbiology.

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.

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.

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.

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

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

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.

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

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

The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage.

D. Hopkins, B. Holman, 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.

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.

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.

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.

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.

Inhibitory mechanism of Salmonella Derby biofilm formation by sub-inhibitory concentrations of clove and oregano essential oil: A global transcriptomic study

Hao Wu, Yimin Zhang, Xin Luo, 2023, Food Control.

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.

Effect of packaging atmospheres on storage quality characteristics of heavily marbled beef longissimus steaks.

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

The Effect of the PhoP/PhoQ System on the Regulation of Multi-Stress Adaptation Induced by Acid Stress in Salmonella Typhimurium

Yimin Zhang, Yunge Liu, Lixian Zhu, 2024, Foods.

Study of the transfer of Shiga toxin-producing Escherichia coli during the slaughter of cattle using molecular typing combined with epidemiologic data.

Yimin Zhang, Xin Luo, Lixian Zhu, 2023, 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.