[1]Stable isotopes in aquatic food web of an artificial lagoon in the Hangzhou Bay, China. Quan Weimin,Shi Liyan,Chen Yaqu. 2010

[2]Effects of Transplanting Time on 15-Nitrogen Utilization and Industrial Quality of Flue-Cured Tobacco. Xie, Zhijian,Xu, Changxu,He, Yaqin,Tu, Shuxin. 2017

[3]Life history of Coilia nasus from the Yellow Sea inferred from otolith Sr:Ca ratios. Yang, Jian,Liu, Hongbo,Jiang, Tao,Shen, Xin-qiang.

[4]Preliminary investigation on otolith microchemistry of naked carp (Gymnocypris przewalskii) in Lake Qinghai, China. Liu, Hongbo,Yang, Jian,Jiang, Tao,Tan, Xichang.

[5]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

[6]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.

[7]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

[8]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..

[9]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..

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

[11]A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing. Li, Xin,Lundstrom, Kerstin,Li, Xin,Babol, Jakub,Bredie, Wender L. P.,Nielsen, Belinda,Tomankova, Jana. 2014

[12]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.

[13]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.

[14]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.

[15]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..

[16]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..