Rui Xiong - Concepedia

Author

Rui Xiong

University of Arkansas at Fayetteville ORCID

Also Known As

R. XIONG, R. Xiong, Rui Xiong, Sherry R. Xiong

Publications

649

Citations

H-Index

Concepts

All Affiliations

University of Arkansas at Fayetteville Nanyang Technological University

About

Rui Xiong is an author at University of Arkansas at Fayetteville specializing in food quality, health sciences, and food texture.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	387
2	Public Health	3	3	324
3	Social Sciences	2	2	198
4	Management	1	1	13
5	Behavioral Sciences	1	1	185

Rui Xiong

Publications

634

Citations

H-Index

Page 1

	Year	Citations
The development and validation of sensory and emotional scales of touch perception Steve Guest, J.-M. Dessirier, Anahit Mehrabyan, Attention Perception & Psychophysics Cognitive ScienceBehavioral SciencesTouch User InterfaceEmpathySensory Perception	2010	185
Prediction of Poultry Meat Tenderness Using Razor Blade Shear, Allo‐Kramer Shear, and Sarcomere Length L.C. Cavitt, Gun Woong Youm, J.F. Meullenet, Journal of Food Science Animal PhysiologyAnimal ScienceSarcomere LengthPoultry Meat TendernessRb Shear Method	2004	152
THE RELATIONSHIP OF RAZOR BLADE SHEAR, ALLO‐KRAMER SHEAR, WARNER‐BRATZLER SHEAR AND SENSORY TESTS TO CHANGES IN TENDERNESS OF BROILER BREAST FILLETS L.C. Cavitt, J.F. Meullenet, Rui Xiong, Journal of Muscle Foods NutritionHealth SciencesFood CompositionAnimal ScienceRazor Blade	2005	92
Changes in Broiler Breast Fillet Tenderness, Water‐Holding Capacity, and Color Attributes during Long‐Term Frozen Storage Y.S. Lee, A. Saha, Rui Xiong, Journal of Food Science Animal PhysiologyColor AttributesWater‐holding CapacityMoisture ContentAnimal Science	2008	80
Relationship between Sensory and Instrumental Hardness of Commercial Cheeses Rui Xiong, J‐F. Meullenet, J. A. Hankins, Journal of Food Science NutritionCommercial CheesesMechanical EngineeringInstrumental HardnessDeformation Rate	2002	49
Modelling the pH of mayonnaise by the ratio of egg to vinegar Rui Xiong, G. Xie, A. S. Edmondson Food Control	2000	37
Effects of Cooking Methods on Textural Properties and Water‐Holding Capacity of Broiler Breast Meat Deboned at Various Postmortem Times Youngseung Lee, Rui Xiong, Yoon Hyuk Chang, Journal of Texture Studies Textural PropertiesWater‐holding CapacityBroiler Breast MeatPoultry FarmingCooking Methods	2014	14
Heuristic cues as perceptual filters: Factors influencing public support for nuclear research reactor in Singapore Shirley S. Ho, Rui Xiong, Agnes S. F. Chuah Energy Policy Heuristic CuesCognitive ScienceBehavioral Decision MakingNuclear Research ReactorBias	2021	13
Virtual Environment, Real Impacts: A Self-determination Perspective on the use of Virtual Reality for Pro-environmental Behavior Interventions Rui Xiong, Shirley S. Ho, Wenqi Tan, Environmental Communication	2024	12

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