| Effect of multiple freeze–thaw cycles on the quality of chicken breast meat S Ali, W Zhang, N Rajput, MA Khan, C Li, G Zhou Food chemistry 173, 808-814, 2015 | 340 | 2015 |
| Meat quality and cooking attributes of thawed pork with different low field NMR T21 C Li, D Liu, G Zhou, X Xu, J Qi, P Shi, T Xia Meat science 92 (2), 79-83, 2012 | 250 | 2012 |
| Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria Y Zhu, X Lin, F Zhao, X Shi, H Li, Y Li, W Zhu, X Xu, C Li, G Zhou Scientific reports 5 (1), 15220, 2015 | 201 | 2015 |
| Effects of characteristics changes of collagen on meat physicochemical properties of beef semitendinosus muscle during ultrasonic processing HJ Chang, XL Xu, GH Zhou, CB Li, M Huang Food and Bioprocess Technology 5, 285-297, 2012 | 197 | 2012 |
| Redox regulation in cancer stem cells S Ding, C Li, N Cheng, X Cui, X Xu, G Zhou Oxidative medicine and cellular longevity 2015 (1), 750798, 2015 | 155 | 2015 |
| Maintaining bovine satellite cells stemness through p38 pathway S Ding, GNM Swennen, T Messmer, M Gagliardi, DGM Molin, C Li, ... Scientific reports 8 (1), 10808, 2018 | 150 | 2018 |
| Changes of bacterial diversity and main flora in chilled pork during storage using PCR-DGGE MY Li, GH Zhou, XL Xu, CB Li, WY Zhu Food microbiology 23 (7), 607-611, 2006 | 150 | 2006 |
| Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw J Qi, C Li, Y Chen, F Gao, X Xu, G Zhou Meat Science 92 (4), 619-626, 2012 | 148 | 2012 |
| Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE P Hu, G Zhou, X Xu, C Li, Y Han Food Control 20 (2), 99-104, 2009 | 141 | 2009 |
| Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish S Wen, G Zhou, S Song, X Xu, J Voglmeir, L Liu, F Zhao, M Li, L Li, X Yu, ... Proteomics 15 (21), 3688-3698, 2015 | 136 | 2015 |
| GC× GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions W Li, YP Chen, I Blank, F Li, C Li, Y Liu Food Research International 142, 110222, 2021 | 134 | 2021 |
| Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose J Shi, Y Nian, D Da, X Xu, G Zhou, D Zhao, C Li Lwt 124, 109182, 2020 | 129 | 2020 |
| Dietary regulation of oxidative stress in chronic metabolic diseases S Jiang, H Liu, C Li Foods 10 (8), 1854, 2021 | 126 | 2021 |
| High-salt diet has a certain impact on protein digestion and gut microbiota: a sequencing and proteome combined study C Wang, Z Huang, K Yu, R Ding, K Ye, C Dai, X Xu, G Zhou, C Li Frontiers in Microbiology 8, 1838, 2017 | 119 | 2017 |
| Beef, casein, and soy proteins differentially affect lipid metabolism, triglycerides accumulation and gut microbiota of high-fat diet-fed C57BL/6J mice MU Ijaz, MI Ahmed, X Zou, M Hussain, M Zhang, F Zhao, X Xu, G Zhou, ... Frontiers in microbiology 9, 2200, 2018 | 117 | 2018 |
| Convenient and clean synthesis of imines from primary benzylamines G Chu, C Li Organic & biomolecular chemistry 8 (20), 4716-4719, 2010 | 117 | 2010 |
| Real meat and plant-based meat analogues have different in vitro protein digestibility properties Y Xie, L Cai, D Zhao, H Liu, X Xu, G Zhou, C Li Food Chemistry 387, 132917, 2022 | 115 | 2022 |
| The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations X Zhuang, M Han, X Jiang, Y Bai, H Zhou, C Li, X Xu, G Zhou Food Chemistry 275, 770-777, 2019 | 114 | 2019 |
| Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls CB Li, YJ Chen, XL Xu, M Huang, TJ Hu, GH Zhou Meat Science 72 (1), 9-17, 2006 | 114 | 2006 |
| In vitro protein digestibility of pork products is affected by the method of processing L Li, Y Liu, X Zou, J He, X Xu, G Zhou, C Li Food Research International 92, 88-94, 2017 | 111 | 2017 |
