Ye K - Search Results

1

Beef, Chicken, and Soy Proteins in Diets Induce Different Gut Microbiota and Metabolites in Rats.

Zhu Y, Shi X, Lin X, Ye K, Xu X, Li C, Zhou G. Zhu Y, et al. Among authors: ye k. Front Microbiol. 2017 Jul 27;8:1395. doi: 10.3389/fmicb.2017.01395. eCollection 2017. Front Microbiol. 2017. PMID: 28798733 Free PMC article.

2

Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR-DGGE.

Jiang Y, Gao F, Xu XL, Su Y, Ye KP, Zhou GH. Jiang Y, et al. Among authors: ye kp. Meat Sci. 2010 Dec;86(4):889-95. doi: 10.1016/j.meatsci.2010.05.021. Epub 2010 Jun 4. Meat Sci. 2010. PMID: 20800372

3

Changes in the composition of the bacterial flora on tray-packaged pork during chilled storage analyzed by PCR-DGGE and real-time PCR.

Jiang Y, Gao F, Xu X, Ye K, Zhou G. Jiang Y, et al. Among authors: ye k. J Food Sci. 2011 Jan-Feb;76(1):M27-33. doi: 10.1111/j.1750-3841.2010.01879.x. Epub 2010 Nov 4. J Food Sci. 2011. PMID: 21535690

4

Biofilm formation of Salmonella serotypes in simulated meat processing environments and its relationship to cell characteristics.

Wang H, Ding S, Dong Y, Ye K, Xu X, Zhou G. Wang H, et al. Among authors: ye k. J Food Prot. 2013 Oct;76(10):1784-9. doi: 10.4315/0362-028X.JFP-13-093. J Food Prot. 2013. PMID: 24112581 Free article.

5

Activation of caspase-9 and its influencing factors in beef during conditioning.

Cao J, Zhou G, Liu Y, Liao G, Zhang Q, Ye K, Pan D, Ou C. Cao J, et al. Among authors: ye k. Animal. 2014 Mar;8(3):504-9. doi: 10.1017/S175173111300219X. Epub 2013 Dec 5. Animal. 2014. PMID: 24308865 Free article.

6

Impact of high hydrostatic pressure treatment on microbial communities in chinese water-boiled salted duck.

Feng Y, Ye K, Wang H, Sun Y, Xu X, Liu D, Zhou G. Feng Y, et al. Among authors: ye k. J Food Prot. 2014 Jul;77(7):1142-7. doi: 10.4315/0362-028X.JFP-13-386. J Food Prot. 2014. PMID: 24988020 Free article.

7

Microbial changes in vacuum-packed chilled pork during storage.

Zhao F, Zhou G, Ye K, Wang S, Xu X, Li C. Zhao F, et al. Among authors: ye k. Meat Sci. 2015 Feb;100:145-49. doi: 10.1016/j.meatsci.2014.10.004. Meat Sci. 2015. PMID: 25460118

8

Effect of High Hydrostatic Pressure Combined with Moderate Heat to Inactivate Pressure-Resistant Bacteria in Water-Boiled Salted Duck.

Ye K, Feng Y, Wang K, Bai Y, Xu X, Zhou G. Ye K, et al. J Food Sci. 2015 Jun;80(6):M1336-42. doi: 10.1111/1750-3841.12898. Epub 2015 May 5. J Food Sci. 2015. PMID: 25943207

9

Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ.

Wang GY, Wang HH, Han YW, Xing T, Ye KP, Xu XL, Zhou GH. Wang GY, et al. Food Microbiol. 2017 May;63:139-146. doi: 10.1016/j.fm.2016.11.015. Epub 2016 Nov 24. Food Microbiol. 2017. PMID: 28040161

10

Antibacterial Activity and Mechanism of Action of Black Pepper Essential Oil on Meat-Borne Escherichia coli.

Zhang J, Ye KP, Zhang X, Pan DD, Sun YY, Cao JX. Zhang J, et al. Front Microbiol. 2017 Jan 4;7:2094. doi: 10.3389/fmicb.2016.02094. eCollection 2016. Front Microbiol. 2017. PMID: 28101081 Free PMC article.

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