1Li, S., Xu, X*., & Zhou, G. (2012). The roles of the actin-myosin interaction and proteolysis in tenderization during the aging of chicken muscle. Poultry science, 91(1), 150-160
2Cao, Y., Xia, T., Zhou, G., & Xu, X*. (2012). The mechanism of high pressure-induced gels of rabbit myosin. Innovative Food Science & Emerging Technologies, 16(12), 41-46
3Zhang, Q. Q., Han, Y. Q., Cao, J. X., Xu, X. L*., Zhou, G. H., & Zhang, W. Y. (2012). The spoilage of air-packaged broiler meat during storage at normal and fluctuating storage temperatures. Poultry science, 91(1), 208-214
4Zhang, Q. Q., Ye, K. P., Xu, X. L*., Zhou, G. H., & Cao, J. X. (2012). comparison of excision, swabbing and rinsing sampling methods to determine the microbiological quality of broiler carcasses. Journal of Food Safety, 32(1), 134-139
5Ling Li, Peng Wang, Xinglian Xu* and Guanghong Zhou. Influence of various cooking methods on the concentrations of volatile n-nitrosamines and biogenic amines in dry-cured sausages. Journal of Food Science， 2012，77(5): C560-C565
6Xing-Lian Xu, Min-Yi Han, Ying Fei, Guang-Hong Zhou*. Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic. Meat Science, 2011, 87(3): 159-164
7 Jian Sun , Xue Li Xinglian Xu* , Guanghong Zhou. Influence of various levels of flaxseed gum addition on the water holding capacities of heat-induced porcine myofibrillar protein.Journal of Food Science,2011,76(3):C472-C478.
8 Yanqing Han, Yun Jiang, Xing-Lian Xu*, Xinsheng Sun, Baocai Xu, Guanghong Zhou. Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham. Meat Science, 2011, 88(4): 682-688
9 Shiling Lu, Xing-Lian Xu*, Guanghong Zhou, Zhiyuan Zhu，Yong Meng ,Yuanming. The Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage. Food Control, 2010 (21)4 : 444-449
10Yanqing Han, Xing-Lian Xu*, Jiang Yun, Guanghong Zhou, Xinsheng Sun, Baocai Xu. Inactivation of food spoilage bacteria by high pressure processing: evaluation with conventional media and PCR-DGGE analysis. Food Research International, 2010,43(6): 1719-1724
11 Peng Wang, Min-Yi Han, Qing-Li Dong , Xing-Lian Xu*, Guang-Hong Zhou, Shi-Ling Lu. Principal component analyses for textural properties of seleced blood curd. Journal of Texture Studies, 2010, 41(6): 757-773
12 Shiling Lu, Xing-Lian Xu*, Ruihua Shu. Guanghong Zhou, Yong Meng, Yongming Sun, Yanping Chen, Peng wang. Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages. Journal of Food Science, 2010,75(6): M366-M372
13 Daoying Wang, Wei-Min Xu. Xing-Lian Xu*, Guanghong Zhou, Zhiyuan Zhu, Chunbao Li, Mimgmin Yang. Determination of intramuscular phospholipid classes and molecular species in Gaoyou duck. Food Chemistry, 2009, 12(1): 150-155
14 Fashan Wei, Xing-Lian Xu*, Guanghong Zhou, Gaiming Zhao, Chunbao Li, Yingjun Zhang, Lingzhen Chen, Jun Qi. Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening. Meat Science, 2009, 81(3): 451-455
15 Ping Hu, Guanghong Zhou, Xing-Lian Xu*, Chunbao Li, Yanqing Han. Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE. Food Control, 2009, 20(2): 99-104
16 Minyi Han, Yingjun Zhang, Ying Fei, Xing-Lian Xu*, Guanghong Zhou. Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel. European Food Research and Technology, 2009, 228(4): 665-670
17 Peng Wang, Xing-Lian Xu*, Guanghong Zhou. Effects of meat and phosphate level on water-holding capacity and texture of emulsion-type sausage during storage. Agricultural Sciences in China, 2009,8(12): 101-105
18 Jingbo Zhang, Guanghong Wu, Meng Yong, Xing-Lian Xu*. Study on the pharmacokinetic of enrofloxacin in the Chinese mitten-handed crab,Eriocheir sinesis,after different administration regimes. Aquaculture Research, 2008, 39(1): 1210-1215
19 Guo-Yuan Xiong, Shan-bai Xiu, Xing-Lian Xu*, Shi Shuai. Effects of withholding food and/or water supply on the quality of meat from rex rabbits. Journal of Muscle Foods, 2008, 19(4):374-384
20 Ping Hu, Guanghong Zhou, Xing-Lian Xu*, Han Yanqing. Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR–DGGE. Meat Science, 2008, 80(1): 462-469
