Luo X - Search Results

1

Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem.

Wang X, Huang L, Zhang Y, Zhu L, Yang X, Zuo H, Luo X, Mao Y, Hopkins DL. Wang X, et al. Among authors: luo x. Meat Sci. 2023 Jan;195:109021. doi: 10.1016/j.meatsci.2022.109021. Epub 2022 Oct 29. Meat Sci. 2023. PMID: 36335866

2

Rapid chilling has no detrimental effect on the tenderness of low-voltage electrically stimulated M. longissimus in Chinese bulls.

Zhu L, Gao S, Luo X. Zhu L, et al. Among authors: luo x. Meat Sci. 2011 Jul;88(3):597-601. doi: 10.1016/j.meatsci.2011.02.005. Epub 2011 Feb 15. Meat Sci. 2011. PMID: 21376477

3

[Thermal inactivation model of Listeria monocytogenes in ground beef].

Feng X, Wang Q, Wang R, Chen Q, Su Y, Zhu R, Zhu L, Luo X. Feng X, et al. Among authors: luo x. Wei Sheng Wu Xue Bao. 2011 May;51(5):684-91. Wei Sheng Wu Xue Bao. 2011. PMID: 21800632 Chinese.

4

Electron microscopy of contractile bands in low voltage electrical stimulation beef.

Luo X, Zhu Y, Zhou G. Luo X, et al. Meat Sci. 2008 Nov;80(3):948-51. doi: 10.1016/j.meatsci.2008.03.017. Epub 2008 Mar 26. Meat Sci. 2008. PMID: 22063623

5

Prevalence and serotypes of Listeria monocytogenes contamination in Chinese beef processing plants.

Zhu L, Feng X, Zhang L, Zhu R, Luo X. Zhu L, et al. Among authors: luo x. Foodborne Pathog Dis. 2012 Jun;9(6):556-60. doi: 10.1089/fpd.2011.1088. Foodborne Pathog Dis. 2012. PMID: 22663187

6

Bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products under aerobic conditions at 4°C.

Liang R, Yu X, Wang R, Luo X, Mao Y, Zhu L, Zhang Y. Liang R, et al. Among authors: luo x. J Food Prot. 2012 Jun;75(6):1057-62. doi: 10.4315/0362-028X.JFP-11-439. J Food Prot. 2012. PMID: 22691472 Free article.

7

Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum.

Li K, Zhang Y, Mao Y, Cornforth D, Dong P, Wang R, Zhu H, Luo X. Li K, et al. Among authors: luo x. Meat Sci. 2012 Dec;92(4):795-804. doi: 10.1016/j.meatsci.2012.07.003. Epub 2012 Jul 14. Meat Sci. 2012. PMID: 22857853

8

Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi.

Hou X, Liang R, Mao Y, Zhang Y, Niu L, Wang R, Liu C, Liu Y, Luo X. Hou X, et al. Among authors: luo x. Meat Sci. 2014 Jan;96(1):640-5. doi: 10.1016/j.meatsci.2013.08.026. Epub 2013 Aug 27. Meat Sci. 2014. PMID: 24056407

9

Habituation to organic acid anions induces resistance to acid and bile in Listeria monocytogenes.

Zhang Y, Carpenter CE, Broadbent JR, Luo X. Zhang Y, et al. Among authors: luo x. Meat Sci. 2014 Mar;96(3):1152-7. doi: 10.1016/j.meatsci.2013.10.034. Epub 2013 Nov 1. Meat Sci. 2014. PMID: 24334034

10

Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles.

Liu C, Zhang Y, Yang X, Liang R, Mao Y, Hou X, Lu X, Luo X. Liu C, et al. Among authors: luo x. Meat Sci. 2014 Jun;97(2):189-96. doi: 10.1016/j.meatsci.2014.01.027. Epub 2014 Feb 9. Meat Sci. 2014. PMID: 24583327

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