[1]The effect of adenosine 5 '-monophosphate (AMP) on tenderness, microstructure and chemical-physical index of duck breast meat. Wang, Daoying,Deng, Shaoying,Zhang, Muhan,Geng, Zhiming,Sun, Chong,Bian, Huan,Xu, Weimin,Zhu, Yongzhi,Liu, Fang,Wu, Haihong,Deng, Shaoying.

[2]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.

[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]Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content. Chen, Feng Liang,Wei, Yi Min,Zhang, Bo. 2011

[5]Identification of carotenoids in foxtail millet (Setaria italica) and the effects of cooking methods on carotenoid content. Shen, Ru,Yang, Senpei,Zhao, Guanghua,Shen, Qun,Diao, Xianmin.

[6]Structural Properties of the Purified Lignins of Cornstalk in the Cooking Process with a Solid Alkali. Yang, Qiulin,Huo, Dan,Liu, Qiujuan,Hou, Qingxi,Zhang, Hongjie,Si, Chuanling,Yang, Qiulin,Shi, Jianbin,Lin, Lu,Huo, Dan,Shi, Jianbin. 2015

[7]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..

[8]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..

[9]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.

[10]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

[11]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

[12]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

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

[14]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

[15]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.

[16]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..

[17]Effect of mixing time on the structural characteristics of noodle dough under vacuum. Liu, Rui,Xing, Yanan,Zhang, Yingquan,Zhang, Bo,Wei, Yimin,Jiang, Xuju.

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

[19]Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure. An, Kejing,Wu, Jijun,Xu, Yujuan,Xiao, Gengsheng,Zhao, Dandan,Wang, Zhengfu,Zhao, Dandan,Wang, Zhengfu.

[20]Effect of microwave power on kinetics and characteristics of microwave vacuum-dried longan (Dimocarpus longan Lour.) pulp. Su, Dongxiao,Zhang, Mingwei,Wei, Zhencheng,Tang, Xiaojun,Zhang, Ruifen,Liu, Lei,Deng, Yuanyuan,Su, Dongxiao,Zhang, Mingwei.