[1]Optimization of the Tenderization of Duck Breast Meat by Adenosine 5 '-Monophosphate (AMP) using Response Surface Methodology. Wang, Daoying,Deng, Shaoying,Zhang, Muhan,Geng, Zhiming,Sun, Chong,Bian, Huan,Liu, Fang,Zhu, Yongzhi,Xu, Weimin,Deng, Shaoying.

[2]Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle. Li, Chao,Wang, Daoying,Xu, Weimin,Li, Chao,Gao, Feng,Zhou, Guanghong. 2013

[3]Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness. Wang, Daoying,Dong, Han,Zhang, Muhan,Liu, Fang,Bian, Huan,Zhu, Yongzhi,Xu, Weimin,Dong, Han.

[4]Effects of different microbes on fermenting feed for sea cucumber (Apostichopus japonicus). Jiang Yan,Mai Kangsen,Jiang Yan,Wang Yingeng,Zhang Zheng,Liao Meijie,Rong Xiaojun. 2015

[5]A comparative analysis of phosphoproteome in ovine muscle at early postmortem in relationship to tenderness. Li, Xin,Chen, Lijuan,He, Fan,Li, Meng,Zhang, Dequan,Shen, Qingwu. 2017

[6]Effect of fast pH decline during the early postmortem period on calpain activity and cytoskeletal protein degradation of broiler M. pectoralis major. Huang, J. C.,Chen, K. J.,Huang, J. C.,Yang, J.,Huang, M.,Xu, X. L.,Zhou, G. H.,Huang, F..

[7]Lignin accumulation and biosynthetic enzyme activities in relation to postharvest firmness of fresh waxy corn. Gong, Kuijie,Chen, Lirong,Li, Xiaoyue,Liu, Kaichang. 2018

[8]Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness. Chen, Lijuan,Li, Xin,Ni, Na,Liu, Yue,Chen, Li,Wang, Zhenyu,Shen, Qingwu W.,Zhang, Dequan,Zhang, Dequan.

[9]Effect of electrical stimulation and hot boning on the eating quality of Gannan yak longissimus lumborum. Lang, Yumiao,Sha, Kun,Xie, Peng,Sun, Baozhong,Li, Haipeng,Zhang, Li,Zhang, Songshan,Liu, Xuan,Zhang, Rui,Luo, Xin.

[10]Influence of dietary vitamin E supplementation on meat quality traits and gene expression related to lipid metabolism in the Beijing-you chicken. Li, W. J.,Zhao, G. P.,Chen, J. L.,Zheng, M. Q.,Wen, J..

[11]The Quantified Analysis of Fresh Mutton Tenderness Using PLS Methods and Fourier Transform Near-Infrared Spectroscopy. Zhang De-quan,Li Chun-hong,Li Yong,Li Shu-rong,Li Qing-peng,Zhou Hong-jie,Chen Xiao-na,Zhang Bo-lin,Sun Su-qin. 2008

[12]Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle. Li, Chao,Gao, Feng,Zhou, Guanghong,Wang, Daoying,Dong, Han,Xu, Weimin,Zhang, Muhan. 2013

[13]The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning. Cao, J.,Cao, J.,Khan, M. A.,Shao, J.,Zhou, G.,Yu, X.,Xiang, Y..

[14]Expression of ADAMTS4 and ADAMTS5 in longissimus dorsi muscle related to meat tenderness in Nanyang cattle. Zhang, X. H.,Qi, Y. X.,Gao, X.,Li, J. Y.,Xu, S. Z.. 2013

[15]Microstructure and rheological properties of mixtures of acid-deamidated rice protein and dextran. Li, Xianghong,Liu, Yongle,Yi, Cuiping,Cheng, Yunhui,Zhou, Sumei,Hua, Yufei. 2010

[16]Effect of drying temperature on sensory and flavor of perilla. Zhang, Chao. 2015

[17]Effects of Vacuum Impregnation with Sucrose Solution on Mango Tissue. Lin, Xian,Luo, Cailian,Chen, Yulong. 2016

[18]Improving transparency of incompatible polymer blends by reactive compatibilization. Zhang, Weiyang,Lu, Chong,Cheng, Shujun,Gao, Yun,Gui, Zongyan,Cai, Dianxiong.

[19]Fluctuated Low Temperature Combined with High-Humidity Thawing to Reduce Physicochemical Quality Deterioration of Beef. Li, Yin,Jia, Wei,Zhang, Chun Hui,Li, Xia,Wang, Jin Zhi,Zhang, De Quan,Li, Yin,Jia, Wei,Zhang, Chun Hui,Li, Xia,Wang, Jin Zhi,Zhang, De Quan,Mu, Guo Feng.

[20]Preparation and characterization of highly dispersed nanocrystalline rutile powders. Liu, Zhao-Tie,Yao, Shushan,Sun, Ping,Song, Liping,Lu, Jian,Xiong, Heping,Peng, Yuande,Tang, Shouwei.