Xixiong Shi

Effect of mitochondrial cytochrome c release and its redox state on the mitochondrial-dependent apoptotic cascade reaction and tenderization of yak meat during postmortem aging

Linlin Wang, Guoyuan Ma, Yubin Zhang et al. · Food Research International · 2018 · 65 citations

Life Sciences, Biochemistry, Food Science +17

Effects of storage methods on the microbial community and quality of Sichuan smoked bacon

Zhaoyang Song, Yinjuan Cao, Zhang Yan et al. · LWT · 2022 · 44 citations · Full text

Agriculture, Food Science, Microbiology +17

Effect of oxidative stress on AIF‐mediated apoptosis and bovine muscle tenderness during postmortem aging

Cheng Chen, Jiaying Zhang, Zhaobin Guo et al. · Journal of Food Science · 2019 · 37 citations

Life Sciences, Animal Sciences, Biochemistry +17

Changes in tenderness and cathepsins activity during post mortem ageing of yak meat

Jia-Chun Tian, Ling Han, Qunli Yu et al. · Canadian Journal of Animal Science · 2013 · 28 citations · Full text

Agriculture, Animal Sciences, Food Science +17

H2O2-induced oxidative stress improves meat tenderness by accelerating glycolysis via hypoxia-inducible factor-1α signaling pathway in postmortem bovine muscle

Cheng Chen, Zhaobin Guo, Xixiong Shi et al. · Food Chemistry X · 2022 · 17 citations · Full text

Life Sciences, Biochemistry, Food Science +17