| Effect of acute heat stress and slaughter processing on poultry meat quality and postmortem carbohydrate metabolism RH Wang, RR Liang, H Lin, LX Zhu, YM Zhang, YW Mao, PC Dong, ... Poultry science 96 (3), 738-746, 2017 | 113 | 2017 |
| Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum K Li, Y Zhang, Y Mao, D Cornforth, P Dong, R Wang, H Zhu, X Luo Meat science 92 (4), 795-804, 2012 | 112 | 2012 |
| Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS) Y Zhang, BWB Holman, EN Ponnampalam, MG Kerr, KL Bailes, ... Meat science 149, 114-119, 2019 | 106 | 2019 |
| Microbial community dynamics analysis by high-throughput sequencing in chilled beef longissimus steaks packaged under modified atmospheres X Yang, L Zhu, Y Zhang, R Liang, X Luo Meat science 141, 94-102, 2018 | 83 | 2018 |
| Effect of ultimate pH on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese yellow crossbreed cattle P Li, T Wang, Y Mao, Y Zhang, L Niu, R Liang, L Zhu, X Luo The Scientific World Journal 2014, 2014 | 81 | 2014 |
| Consumption patterns and consumer attitudes to beef and sheep meat in China Y Mao, DL Hopkins, Y Zhang, X Luo American Journal of Food and Nutrition 4 (2), 30-39, 2016 | 80 | 2016 |
| Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics S Wu, X Luo, X Yang, DL Hopkins, Y Mao, Y Zhang Meat science 163, 108046, 2020 | 76 | 2020 |
| Effect of packaging atmospheres on storage quality characteristics of heavily marbled beef longissimus steaks X Yang, Y Zhang, L Zhu, M Han, S Gao, X Luo Meat science 117, 50-56, 2016 | 71 | 2016 |
| Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China X Chen, Y Zhang, X Yang, DL Hopkins, L Zhu, P Dong, R Liang, X Luo Food Research International 120, 784-792, 2019 | 67 | 2019 |
| Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi X Hou, R Liang, Y Mao, Y Zhang, L Niu, R Wang, C Liu, Y Liu, X Luo Meat science 96 (1), 640-645, 2014 | 60 | 2014 |
| Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle X Lu, Y Zhang, L Zhu, X Luo, DL Hopkins Meat science 149, 79-84, 2019 | 59 | 2019 |
| Prevalence and profile of Salmonella from samples along the production line in Chinese beef processing plants P Dong, L Zhu, Y Mao, R Liang, L Niu, Y Zhang, K Li, X Luo Food Control 38, 54-60, 2014 | 57 | 2014 |
| Models of Pseudomonas growth kinetics and shelf life in chilled Longissimus dorsi muscles of beef Y Zhang, Y Mao, K Li, P Dong, R Liang, X Luo Asian-Australasian Journal of Animal Sciences 24 (5), 713-722, 2011 | 55 | 2011 |
| Shelf life extension of vacuum packaged chilled beef in the Chinese supply chain. A feasibility study D Frank, Y Zhang, Y Li, X Luo, X Chen, M Kaur, G Mellor, J Stark, ... Meat science 153, 135-143, 2019 | 53 | 2019 |
| Inhibition of biofilm formation and related gene expression of Listeria monocytogenes in response to four natural antimicrobial compounds and sodium hypochlorite Y Liu, L Wu, J Han, P Dong, X Luo, Y Zhang, L Zhu Frontiers in Microbiology 11, 3523, 2021 | 51 | 2021 |
| 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 Y Zhang, L Zhu, P Dong, R Liang, Y Mao, S Qiu, X Luo Asian-Australasian journal of animal sciences 31 (4), 585, 2018 | 50 | 2018 |
| Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packaging Y Zhang, L Qin, Y Mao, DL Hopkins, G Han, L Zhu, X Luo Meat science 137, 153-159, 2018 | 49 | 2018 |
| Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packaging X Chen, W Chen, X Lu, Y Mao, X Luo, G Liu, L Zhu, Y Zhang Food Research International, 110491, 2021 | 48 | 2021 |
| Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat X Chen, J Zhao, L Zhu, X Luo, Y Mao, DL Hopkins, Y Zhang, P Dong Food Research International 137, 109645, 2020 | 48 | 2020 |
| Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles C Liu, Y Zhang, X Yang, R Liang, Y Mao, X Hou, X Lu, X Luo Meat science 97 (2), 189-196, 2014 | 48 | 2014 |
