[1]Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag. Stenstrom, Helena,Li, Xin,Lundstrom, Kerstin,Li, Xin,Hunt, Melvin C.. 2014

[2]Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions. Bonny, Dadji Stephane Serge,Li, Xin,Li, Zheng,Li, Meng,Du, Manting,Gao, Lingling,Zhang, Dequan.

[3]Sensory, Physicochemical and Microbiological Changes in Water-cooked Salted Duck during Storage at 4 degrees C. Li, Yanliang,Yao, Dongrui,Wang, Daoying,Xu, Weimin,Zhu, Yongzhi.

[4]Effects of Freezing and Thawing Treatments on Beef Protein Secondary Structure Analyzed with ATR-FTIR. Sun Zhen,Yang Fang-wei,Li Xia,Zhang Chun-hui,Xie Xiao-lei. 2016

[5]Tracing the Geographic Origin of Beef in China on the Basis of the Combination of Stable Isotopes and Multielement Analysis. Zhao, Yan,Chen, Gang,Chen, Ailiang,Yang, Shuming,Ye, Zhihua,Zhao, Yan,Chen, Gang,Chen, Ailiang,Yang, Shuming,Ye, Zhihua,Zhang, Bin.

[6]Effect of low dose gamma irradiation on beef quality and fatty acid composition of beef intramuscular lipid. Chen, Y. J.,Zhou, G. H.,Zhu, X. D.,Xu, X. L.,Tang, X. Y.,Gao, F..

[7]Stable C and N isotope ratio analysis for regional geographical traceability of cattle in China. Guo, B. L.,Wei, Y. M.,Pan, J. R.,Li, Y..

[8]Determination of Geographical Origin of Beef Based on FTIR Spectroscopy Analysis. Li Yong,Wei Yi-min,Pan Jia-rong,Guo Bo-li. 2009

[9]Separation and isotopic measurement of Sr in meat products. Tang Suo-Han,Wang Jin-Hui,Zhu Xiang-Kun,Wei Yi-Min,Guo Bo-Li. 2008

[10]The effect of different cooking processes on stable C, N, and H isotopic compositions of beef. Zhou, Jiuqing,Guo, Boli,Wei, Yimin,Wei, Shuai,Ma, Yiyan,Zhou, Jiuqing,Zhang, Guoquan.

[11]Development of near infrared reflectance spectroscopy to predict chemical composition with a wide range of variability in beef. Su, Huawei,Sha, Kun,Zhang, Li,Xu, Yuling,Li, Haipeng,Sun, Baozhong,Sha, Kun,Zhang, Li,Xu, Yuling,Zhang, Qian,Zhang, Rong.

[12]Identification of SNPs in ME1 gene and association analysis with meat quality traits in Chinese Red cattle. Zhou, G. L.,Cao, Y.,Jin, H. G..

[13]Effects of malic acid on rumen fermentation, urinary excretion of purine derivatives and feed digestibility in steers. Liu, Q.,Wang, C.,Yang, W. Z.,Dong, Q.,Dong, K. H.,Huang, Y. X.,Yang, W. Z.,Yang, X. M.,He, D. C..

[14]Effects of different raising systems on growth performance, carcass, and meat quality of medium-growing chickens. Li, Ying,Luo, Chenglong,Wang, Jie,Guo, Fuyou,Li, Ying,Luo, Chenglong,Wang, Jie,Guo, Fuyou. 2017

[15]Effects of Dietary Isoflavone Supplementation on Meat Quality and Oxidative Stability During Storage in Lingnan Yellow Broilers. Jiang Shou-qun,Jiang Zong-yong,Zhou Gui-lian,Lin Ying-cai,Zheng Chun-tian. 2014

[16]Expression of heat shock protein 70 in transport-stressed broiler pectoralis major muscle and its relationship with meat quality. Xing, T.,Han, M. Y.,Xu, X. L.,Zhou, G. H.,Wang, M. F.,Zhu, X. S.. 2017

[17]The Breed and Sex Effect on the Carcass Size Performance and Meat Quality of Yak in Different Muscles. Zhang, Li,Yu, Qunli,Wang, Li,Zhou, Yuchun,Li, Yongpeng,Sun, Baozhong,Xie, Peng,Li, Haipeng,Huang, Caixia,Liu, Xuan,Ji, Qiumei. 2016

[18]Association of A-FABP gene polymorphism in intron 1 with meat quality traits in Junmu No. 1 white swine. Gao, Yan,Li, Fujuan,Wang, Shuai,Dai, Lisheng,Jiang, Hao,Liu, Dianfeng,Zhao, Zhihui,Zhang, Jiabao,Zhang, Yonghong,Sun, Boxing,Zhang, Shumin,Xiao, Shuqi. 2011

[19]Effects of Dietary Energy and Protein on Growth Performance and Carcass Quality of Broilers During Finishing Phase. Min, Y. N.,Shi, J. S.,Wei, F. X.,Wang, H. Y.,Hou, X. F.,Niu, Z. . Y.,Liu, F. Z.,Wei, F. X.,Wang, H. Y.,Hou, X. F.. 2012

[20]Effects of soy isoflavone on performance, meat quality and antioxidative property of male broilers fed oxidized fish oil. Jiang, S. Q.,Jiang, Z. Y.,Lin, Y. C.,Xi, P. B.,Ma, X. Y.. 2007