[1]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

[2]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.

[3]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.

[4]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..

[5]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

[6]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..

[7]Protein Phosphorylation Induced by Pyruvate Kinase M2 Inhibited Myofibrillar Protein Degradation in Post-Mortem Muscle. Ren, Chi,Song, Xubo,Dong, Yu,Hou, Chengli,Chen, Li,Wang, Zhenyu,Li, Xin,Schroyen, Martine,Zhang, Dequan. 2023

[8]Comparison of physiochemical attributes, microbial community, and flavor profile of beef aged at different temperatures. Yu H.,Zhang S.,Liu X.,Lei Y.,Wei M.,Liu Y.,Yang X.,Xie P.,Sun B.. 2022

[9]Acetylation of sarcoplasmic and myofibrillar proteins were associated with ovine meat quality attributes at early postmortem. Yejun Zhang,Xin Li,Dequan Zhang,Chi Ren,Yuqiang Bai,Muawuz Ijaz,Xu Wang,Yingxin Zhao. 2021

[10]Proteomic analyses of mitochondrial damage in postmortem beef muscles. Liu, Chunmei,Wei, Qichao,Li, Xia,Han, Dong,Liu, Jiqian,Huang, Feng,Zhang, Chunhui. 2021

[11]Detection of anthocyanin content in fresh Zijuan tea leaves based on hyperspectral imaging. Fushuang Dai,Jiang Shi,Chongshan Yang,Yang Li,Yan Zhao,Zhongyuan Liu,Ting An,Xiaoli Li,Peng Yan,Chunwang Dong. 2023

[12]DIA-based quantitative proteomic analysis on porcine meat quality at different chilling rates. Yuqiang Bai,Tongjing Yan,Fei Fang,Xin Li,Su Wang,Juan Li,Chengli Hou,Dequan Zhang. 2024

[13]Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance. Ying Xu,Wensong Wei,Hengxun Lin,Feng Huang,Ping Yang,Junmei Liu,Laiyu Zhao,Chunhui Zhang. 2024

[14]Effect of mitochondrial calcium homeostasis-mediated endogenous enzyme activation on tenderness of beef muscle based on MCU modulators. Zhenjiang Ding,Chunmei Liu,Zihan Zhang,Chunhui Zhang,Feng Huang. 2024

[15]The balance between lignin and flavonoid metabolism has a central role in the changes of quality in young shoots of the tea plant (Camellia sinensis). Weidong Wang,Tong Gao,Hongbin Yang,Yuanyuan Sun,Jiankun Yang,Jie Zhou,Tianshan Zhou,Liang Chen,Youben Yu. 2024

[16]Co-Regulation of Very Fast Chilling Treatment and the Follow-Up Storage Temperature on Meat Tenderness Through Glycolysis. Yuqiang Bai,Chi Ren,Saisai Wu,Chengli Hou,Xin Li,Dequan Zhang. 2025

[17]Steam-Microwave Cooking Improved Meat Tenderness of Stewed Tenderloin and Enhanced Perceived Saltiness and Umami of Broth by Promoting Unfolding and Degradation of Protein. Sun, Ran,Shi, Xiaolu,Yao, Yishun,Cui, Heping,Mai, Qianting,Liao, Qiuhong,Hayat, Khizar,Zhang, Xiaoming,Ho, Chi-Tang. 2025

[18]Effect of organic and conventional rearing system on the mineral content of pork. Zhao, Yan.

[19]A Solution on Pork Quality Traceability from Farm to Dinner Table in Tianjin City, China. Xiong Ben-hai,Luo Qing-yao,Yang Liang,Fu Run-ting,Lin Zhao-hui,Pan Jia-rong. 2010

[20]Stable carbon and nitrogen isotopes as a potential tool to differentiate pork from organic and conventional systems. Zhao, Yan,Yang, Shuming,Wang, Donghua,Zhao, Yan,Yang, Shuming,Wang, Donghua.