Rongrong Liang - Concepedia

Author

Rongrong Liang

Shandong Agricultural University ORCID

Also Known As

R. Liang, R.-R. Liang, R.R. Liang, Rong-Rong Liang, Rong-rong LIANG, Rongrong Liang, Ruirun Liang

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

Shandong Agricultural University National Beef Cattle Industrial Technology System New South Wales Department of Primary Industries Zhengzhou University of Light Industry

About

Rongrong Liang is an author at Shandong Agricultural University specializing in health sciences, meat science, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	23	855
2	Medicine	14	14	613
3	Public Health	9	9	274
4	Education	5	5	206
5	Natural Sciences	4	4	104

Rongrong Liang

Publications

1.7K

Citations

H-Index

Page 1

	Year	Citations
Effect of acute heat stress and slaughter processing on poultry meat quality and postmortem carbohydrate metabolism R.H. Wang, Rongrong Liang, Hai Lin, Poultry Science NutritionEducationThermal ProcessingMeat QualityAccelerated Glycolysis	2016	122
m6A methyltransferase METTL3 maintains colon cancer tumorigenicity by suppressing SOCS2 to promote cell proliferation Jihao Xu, Qi‐Kui Chen, Kuangyi Tian, Oncology Reports Cell ProliferationCancer BiologyEpigeneticsTumor BiologyTranscriptional Regulation	2020	115
Microbial community dynamics analysis by high-throughput sequencing in chilled beef longissimus steaks packaged under modified atmospheres Xiaoyin Yang, Lixian Zhu, Yimin Zhang, Meat Science Microbial DiversityMicrobial EcologyMicrobiologyMicrobiomeFood Quality	2018	98
Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle Li Peng, Tiantian Wang, Yanwei Mao, The Scientific World JOURNAL	2014	74
Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China Xue Chen, Yimin Zhang, Xiaoyin Yang, Food Research International Meat PackagingShelf LifeAgricultural EconomicsMicrobial EcologyFood Microbiology	2018	68
Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi Xu Hou, Rongrong Liang, Yanwei Mao, Meat Science Animal PhysiologyNutritionAnimal NutritionAnimal ScienceLivestock Production	2013	57
Bio-protective potential of lactic acid bacteria: Effect of Lactobacillus sakei and Lactobacillus curvatus on changes of the microbial community in vacuum-packaged chilled beef Yimin Zhang, Lixian Zhu, Pengcheng Dong, Asian-Australasian Journal of Animal Sciences	2017	50
Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs Xue Chen, Lixian Zhu, Rongrong Liang, Food Research International Meat PackagingShelf LifeFood PackagingBacterial Community DynamicsAgricultural Economics	2019	47
The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage Jun Yang, Xiaoyin Yang, Rongrong Liang, Food Research International Meat PackagingMicrobial ContaminationBeef SteaksBacterial CommunitiesFood Microbiology	2021	42
Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles Chenglong Liu, Yimin Zhang, Xiaoyin Yang, Meat Science Animal PhysiologyHigh Oxygen PackagingAnimal ScienceMammalian PhysiologyPhysiology	2014	41

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