序号 | 论文题目 | 发表刊物 | 通讯作者 | 发表时间 |
| New insights into the growth characteristics, bacterial interaction and spoilage contribution of Pseudomonas species in vacuum skin packaged beef. | Food Packaging and Shelf Life | 张一敏 杨啸吟 | 2025 |
| Novel insights into the physiological and molecular responses of Pseudomonas fragi to CO2 for high-oxygen packaged meat preservation. | Food Control | 张一敏 杨啸吟 | 2025 |
| Deciphering the inhibitory mechanisms of cinnamaldehyde on biofilm formation of Listeria monocytogenes and implement these strategies to control its transfer to beef surfaces. | Food Research International | 张一敏 刘昀阁 | 2025 |
| The regulatory mechanisms for beef tenderization by the calcium-independent phospholipase A2 activity of Peroxiredoxin 6. | Food Chemistry | 张一敏 毛衍伟 | 2025 |
| The prevalence, distribution, and diversity of Salmonella isolated from pork slaughtering processors and retail outlets in the Shandong Province of China | Meat Science | 毛衍伟 | 2025 |
| Differentiated application of oxygen levels for the preservation of high oxygen packaged beef based on initial microbial contamination | Meat Science | 杨啸吟 | 2025 |
18 | Effect of long-term dietary supplementation with Bacillus subtilis in pigs on meat color and oxidative stability under high oxygen packaging | Meat Science | 毛衍伟 | 2025 |
19 | Effects of dietary Inonotus obliquus fermentation products supplementation on meat quality and antioxidant capacity of finishing pigs | Meat Science | 毛衍伟 | 2025 |
20 | Effect of super-fast freezing before rigor mortis on quality of bovine M. longissimus lumborum | Meat Science | 张一敏 | 2025 |
| Unexpected nitrite accumulation in quick-frozen traditional Chinese pork meatballs: The influence of vegetable ingredients and microbial communities | LWT - Food Science and Technology | 刘昀阁 | 2025 |
| Effects of dietary Leucine supplementation on intestinal development and gene expression of pattern recognition receptors (PRRs) in broilers | Poultry Science | 朱立贤 | 2025 |
| Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storage. | Meat Science | 张一敏 | 2024 |
| Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef. | Meat Science | 张一敏 | 2024 |
| Utilizing lactic acid bacteria and their metabolites for controlling Listeria monocytogenes in meat products: Applications, limitations, and future perspectives | Trends in Food Science & Technology | 张一敏 董鹏程 | 2024 |
| Chinese consumer perception and purchasing behavior of beef – Mainly in North and East China. | Meat Science | 张一敏 | 2024 |
| LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortem. | Food Research International | 张一敏 | 2024 |
| Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contamination. | Meat Science | 毛衍伟 张一敏 | 2024 |
| Oxidative mechanism of chicken wooden breast myofibrillar protein. | Food Science and Human Wellness | 张一敏 孙京新 | 2024 |
| Airborne signals of Pseudomonas fluorescens modulate swimming motility and biofilm formation of Listeria monocytogenes in a contactless coculture system. | Food Microbiology | 张一敏 | 2024 |
| Dietary inulin supplementation improves the physicochemical and gel properties of duck myofibrillar protein: Insights into the effect of muscle fiber types. | Food Hydrocolloids | 张一敏 孙京新 | 2024 |
| Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters. | Food Hydrocolloids | 刘骞 张一敏 | 2024 |
| Study of the transfer of Shiga toxin-producing Escherichia coli during the slaughter of cattle using molecular typing combined with epidemiologic data. | Meat Science | 董鹏程 张一敏 | 2024 |
| Comparative proteomic analyses to investigate premature browning in high oxygen modified atmosphere packaged beef patties | Food Chemistry | 梁荣蓉 | 2024 |
| Effects of CO2 on the physicochemical, microbial, and sensory properties of pork patties packaged under optimized O2 levels | Meat Science | 杨啸吟 | 2024 |
| Effects of ultrasound-assisted sodium hypochlorite on the decontamination and storage quality of chilled chicken leg-quarters | Food Control | 梁荣蓉 | 2024 |
| Dietary Bacillus subtilis benefits meat quality by regulating the muscle fiber type and antioxidant capacity of broilers | Poultry Science | 朱立贤 | 2024 |
| Combined effects of cold and acid on dual-species biofilms of Pseudomonas fluorescens and Listeria monocytogenes under simulated chilled beef processing conditions. | Food Microbiology | 张一敏 刘昀阁 | 2023 |
| Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef. | Food Research International | 张一敏 | 2023 |
| Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storage. | Food Microbiology | 张一敏 杨啸吟 | 2023 |
| Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy | Meat Science | 张一敏 罗欣 | 2023 |
| The role of PhoP/PhoQ system in regulating stress adaptation response in Escherichia coli O157:H7. | Food Microbiology | 张一敏 董鹏程 | 2023 |
| Multispectral and molecular dynamics study on the impact of trans,trans-2,4-decadienal and 4-hydroxy-2-nonenal on myoglobinredox stability | Food Chemistry | 梁荣蓉 | 2023 |
| Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles | Meat Science | 牛乐宝 梁荣蓉 | 2023 |
| Influence of low-energy electron beam irradiation on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions | Meat Science | 毛衍伟 | 2023 |
| Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy | Meat Science | 张一敏 | 2023 |
| Synergistic effect of high-intensity ultrasound and pH-shifting on the functionalities of chicken wooden breast myofibrillar protein: Reveal the mechanism of protein structure change | LWT - Food Science and Technology | 张一敏 | 2023 |
| Inhibitory mechanism of Salmonella Derby biofilm formation by sub-inhibitory concentrations of clove and oregano essential oil: A global transcriptomic study | Food Control | 朱立贤 | 2023 |
| Effect of resveratrol on skeletal slow-twitch muscle fiber expression via AMPK/PGC-1α signaling pathway in bovine myotubes | Meat Science | 朱立贤 | 2023 |
| Effects of dietary resveratrol supplementation in cattle on the anti-oxidative capacity and meat quality of beef steaks under high oxygen packaging | Meat Science | 朱立贤 梁荣蓉 | 2023 |
| High-pressure processing and modified atmosphere packaging combinations for the improvement of dark, firm, and dry beef quality and shelf-life | Meat Science | 张一敏 | 2023 |
| The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage. | Meat Science | 孙宝忠 张一敏 | 2022 |
| Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review. | Critical Reviews in Food Science and Nutrition | 张一敏 毛衍伟 | 2022 |
| The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum. | Meat Science | 毛衍伟 张一敏 | 2022 |
| Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage. | Meat Science | 梁荣蓉 张一敏 | 2022 |
| Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide. | Meat Science | 杨啸吟 张一敏 | 2022 |
| Effect of dietary resveratrol supplementation on muscle fiber types and meat quality in beef cattle. | Meat Science | 张一敏 朱立贤 | 2022 |
| Effects of low-energy electron beam irradiation on the shelf-life and quality of vacuum-packaged beef steaks during chilled storage. | Meat Science | 毛衍伟 张一敏 | 2022 |
| Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef. | Meat Science | 毛衍伟 张一敏 | 2022 |
| The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage. | Food Research International | 杨啸吟 张一敏 | 2022 |
| Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers. | Meat Science | 张一敏 | 2022 |
| Shelf-life extension of chilled and superchilled dark-cutting beef held under combined anoxic master packaging and high-oxygen packaging both enriched with carbon dioxide. | Food Packaging and Shelf Life | 梁荣蓉 | 2022 |
| The acid tolerance responses of the Salmonella strains isolated from beef processing plants. | Food Microbiology | 董鹏程 | 2022 |
| Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions | Meat Science | 梁荣蓉 | 2022 |
| Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem. | Meat Science | 毛衍伟 | 2022 |
| Inhibitory effects of clove and oregano essential oils on biofilm formation of Salmonella Derby isolated from beef processing plant. | LWT- Food Science and Technology | 朱立贤 | 2022 |
| Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging. | Journal of Integrative Agriculture | 梁荣蓉 | 2022 |
| The biological effect of a beef-derived Latilactobacillus sakei on beef steaks during chilled storage. | Food Science & Nutrition | 董鹏程 | 2022 |
| Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storage. | Meat Science | 张一敏 | 2021 |
| Effects of spraying lactic acid and peroxyacetic acid on the quality and microbial community dynamics of vacuum skin-packaged chilled beef during storage. | Food Research International | 张一敏 | 2021 |
| Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packaging. | Food Research International | 朱立贤 张一敏 | 2021 |
| Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values. | Meat Science | 张一敏 | 2021 |
| An early-postmortem metabolic comparison among three extreme acute heat stress temperature settings in chicken breast muscle | Journal of Food Science and Technology | 梁荣蓉 | 2021 |
| Beef-Based Medium Influences Biofilm Formation of Escherichia coli O157:H7 Isolated from Beef Processing Plants | Journal of Food Protection | 朱立贤 | 2021 |
| Effects of spraying lactic acid and peroxyacetic acid on the bacterial decontamination and bacterial composition of beef carcasses. | Meat Science | 张一敏 | 2020 |
| Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat. | Food Research International | 张一敏 董鹏程 | 2020 |
| Effect of four kinds of natural antimicrobial compounds on the biofilm formation ability of Listeria monocytogenes isolated from beef processing plants in China. | LWT-Food Science and Technology | 张一敏 罗欣 | 2020 |
| Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics. | Meat Science | 张一敏 | 2020 |
| Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs | Food Research International | 张一敏 | 2020 |
| Effects of microbiota dynamics on the color stability of chilled beef steaks stored in high oxygen and carbon monoxide packaging | Food Research International | 杨啸吟 梁荣蓉 | 2020 |
| Effect of carcass chilling on the palatability traits and safety of fresh red meat | Comprehensive Reviews in Food Science and Food Safety | 罗欣 | 2019 |
| Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir | Meat Science | 罗欣 朱立贤 | 2019 |
| Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS). | Meat Science | Benjamin W.B. Holman | 2019 |
| Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China. | Food Research International | 张一敏 | 2019 |
| Proteomic analysis to investigate color changes of chilled beef longissimus steaks held under carbon monoxide and high oxygen packaging | Meat Science | 张一敏 罗欣 | 2019 |
| Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir. | Journal of Integrative Agriculture | 罗欣 | 2018 |
| Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle. | Journal of Integrative Agriculture | 罗欣 朱立贤 | 2018 |
| Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packaging. | Meat Science | 罗欣 朱立贤 | 2018 |
| Microbial community dynamics analysis by high-throughput sequencing in chilled beef longissimus steaks packaged under modified atmospheres. | Meat Science | 张一敏 罗欣 | 2018 |
| Influence of habituation to inorganic and organic acid conditions on the cytoplasmic membrane composition of Listeria monocytogenes. | Food Control | 张一敏 | 2015 |
| Habituation to organic acid anions induces resistance to acid and bile in Listeria monocytogenes. | Meat Science | 张一敏 | 2014 |
