Yanwei Mao

Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour

Benjamin W.B. Holman, R.J. van de Ven, Yanwei Mao et al. · Meat Science · 2017 · 212 citations

Food Choice, Agricultural Economics, Consumer Research +8

Effect of acute heat stress and slaughter processing on poultry meat quality and postmortem carbohydrate metabolism

R.H. Wang, Rongrong Liang, Hai Lin et al. · Poultry Science · 2016 · 122 citations · Full text

Nutrition, Education, Thermal Processing +16

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

Ke Li, Yimin Zhang, Yanwei Mao et al. · Meat Science · 2012 · 90 citations

Animal Physiology, Animal Science, Animal Nutrition +10

Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics

Shuang Wu, Xin Luo, Xiaoyin Yang et al. · Meat Science · 2020 · 81 citations

Animal Physiology, Biology, Color Stability +14

Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability

Benjamin W.B. Holman, Yanwei Mao, Cassius E.O. Coombs et al. · Meat Science · 2016 · 80 citations

Food Chemistry, Meat Packaging, Food Analysis +7