Yu Xiao

Study on the changes of goat meat quality and the expression of 17 quality-related genes within 48 h of postmortem aging.

Yongfeng Liu, Shangchen Fu, Yang Jiao, 2022, Food research international.

Analysis of quality changes of Hengshan goat hindquarter meat at four storage temperatures

Xueru Zhang, Yongfeng Liu, Yang Jiao, 2023, Journal of Food Composition and Analysis.

Changes in transcriptome of goat muscle during frozen, ice‐temperature and chilled storage within 7 days

Yongfeng Liu, Minghui Gu, Yang Jiao, 2022, International Journal of Food Science & Technology.