Ligand-gated ion channel P2X7 regulates hypoxia-induced factor-1α mediated pain induced by dental pulpitis in the medullary dorsal horn by Jing Zhang, Jialin Si, Rongrong Liang, Rongrong Liang, Yuxin Lu, Hongwei Shang, Xinwei Li, Shukai Sun, Li-an Wu

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Antagonistic Peptides That Specifically Bind to the First and Second Extracellular Loops of CCR5 and Anti-IL-23p19 Antibody Reduce Airway Inflammation by Suppressing the IL-23/Th17... by Yingli Zhang, Rongrong Liang, Aicen Xie, Wenqian Shi, Huarong Huang, Yingqiang Zhong

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Bio-protective potential of lactic acid bacteria: Effect of and on changes of the microbial community in vacuum-packaged chilled beef by Yimin Zhang, Lixian Zhu, Pengcheng Dong, Rongrong Liang, Yanwei Mao, Shubing Qiu, Xin Luo

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The relationship between myofiber characteristics and meat quality of Chinese Qinchuan and Luxi cattle by Xiao Lu, Yuying Yang, Yimin Zhang, Yanwei Mao, Rongrong Liang, Lixian Zhu, Xin Luo

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Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in of Chinese Yellow Crossbred Bulls by Yanwei Mao, Yimin Zhang, Rongrong Liang, Lulu Ren, He Zhu, Ke Li, Lixian Zhu, Xin Luo

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Genome sequence and metabolic analysis of Pseudomonas fragi unveil the meat spoilage and CO2-antibacterial mechanism under high-oxygen modified atmosphere packaging by Jun Yang, Yikun Xu, Yimin Zhang, Rongrong Liang, Lixian Zhu, Yanwei Mao, Xin Luo, Xiaoyin Yang

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Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle by Peng Li, Tiantian Wang, Yanwei Mao, Yimin Zhang, Lebao Niu, Rongrong Liang, Lixian Zhu, Xin Luo

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Dietary Bacillus subtilis benefits meat quality by regulating the muscle fiber type and antioxidant capacity of broilers by Hairong Wang, Chuanpi Xiao, Jiqiang Li, Rongrong Liang, Yunge Liu, Zhigang Song, Johan Buyse, Lixian Zhu

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Investigation of muscle-specific beef color stability at different ultimate pHs by Shuang Wu, Jina Han, Rongrong Liang, Pengcheng Dong, Lixian Zhu, David L. Hopkins, Yimin Zhang, Xin Luo

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Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings by Xiaoyin Yang, Joseph G. Sebranek, Xin Luo, Wangang Zhang, Mengmeng Zhang, Baochen Xu, Yimin Zhang, Rongrong Liang

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Characterization and identification of frozen-thawed beef: the interactions of frozen storage and chilled display time by Yufan An, Qiantong Wang, Ping Lu, Yunge Liu, Shujuan Gao, Stephanie Fowler, Rongrong Liang, Lixian Zhu, Wei Wang, Yimin Zhang

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