| Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods S Li, Y Zhao, L Zhang, X Zhang, L Huang, D Li, C Niu, Z Yang, Q Wang Food chemistry 135 (3), 1914-1919, 2012 | 438 | 2012 |
| Antioxidant activity of an exopolysaccharide isolated from Lactobacillus plantarum C88 L Zhang, C Liu, D Li, Y Zhao, X Zhang, X Zeng, Z Yang, S Li International Journal of Biological Macromolecules 54, 270-275, 2013 | 375 | 2013 |
| Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation X Zhang, B Kong, YL Xiong Meat Science 77 (4), 593-598, 2007 | 167 | 2007 |
| Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut Z Yu, X Zhang, S Li, C Li, D Li, Z Yang World Journal of Microbiology and biotechnology 29, 489-498, 2013 | 153 | 2013 |
| Capsular and slime-polysaccharide production by Lactobacillus rhamnosus JAAS8 isolated from Chinese sauerkraut: Potential application in fermented milk products Z Yang, S Li, X Zhang, X Zeng, D Li, Y Zhao, J Zhang Journal of bioscience and bioengineering 110 (1), 53-57, 2010 | 129 | 2010 |
| Proteomic approach to characterize biochemistry of meat quality defects MW Schilling, SP Suman, X Zhang, MN Nair, MA Desai, K Cai, ... Meat science 132, 131-138, 2017 | 69 | 2017 |
| Structural analysis of the exopolysaccharide produced by Streptococcus thermophilus ST1 solely by NMR spectroscopy E Säwén, E Huttunen, X Zhang, Z Yang, G Widmalm Journal of biomolecular NMR 47, 125-134, 2010 | 64 | 2010 |
| Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model L Zhang, X Zhang, C Liu, C Li, S Li, T Li, D Li, Y Zhao, Z Yang World Journal of Microbiology and Biotechnology 29 (1), 127-135, 2013 | 63 | 2013 |
| Potential probiotic characterization of Lactobacillus plantarum strains isolated from Inner Mongolia J Zhang, X Zhang, L Zhang, Y Zhao, C Niu, Z Yang, S Li Journal of Microbiology and biotechnology 24 (2), 225-235, 2014 | 57 | 2014 |
| Antioxidant activity of prebiotic ginseng polysaccharides combined with potential probiotic Lactobacillus plantarum C88 Z He, X Wang, G Li, Y Zhao, J Zhang, C Niu, L Zhang, X Zhang, D Ying, ... International Journal of Food Science & Technology 50 (7), 1673-1682, 2015 | 51 | 2015 |
| Meat: the edible flesh from mammals only or does it include poultry, fish, and seafood? X Zhang, CM Owens, MW Schilling Animal Frontiers 7 (4), 12-18, 2017 | 30 | 2017 |
| Metabolites and metabolic pathways correlated with beef tenderness D Antonelo, JFM Gómez, NRB Cônsolo, M Beline, LA Colnago, ... Meat and Muscle Biology 4 (1), 2020 | 23 | 2020 |
| Effects of broiler genetic strain and dietary amino acid reduction on (part I) growth performance and internal organ development B Zhang, X Zhang, MW Schilling, GT Tabler, ED Peebles, W Zhai Poultry science 99 (6), 3266-3279, 2020 | 23 | 2020 |
| Mite control and sensory evaluations of dry-cured hams with food-grade coatings YL Campbell, Y Zhao, X Zhang, S Abbar, TW Phillips, MW Schilling Meat and Muscle Biology 1 (1), 2017 | 23 | 2017 |
| Broiler genetics influences proteome profiles of normal and woody breast muscle X Zhang, KV To, TR Jarvis, YL Campbell, JD Hendrix, SP Suman, S Li, ... Poultry science 100 (4), 100994, 2021 | 22 | 2021 |
| Use of nets treated with food-grade coatings on dry-cured ham to control Tyrophagus putrescentiae infestations without impacting sensory properties YL Campbell, X Zhang, W Shao, JB Williams, T Kim, J Goddard, S Abbar, ... Journal of stored products research 76, 30-36, 2018 | 20 | 2018 |
| Application of food-grade ingredients to nets for dry cured hams to control mite infestations X Zhang, YL Campbell, TW Phillips, S Abbar, J Goddard, MW Schilling Meat and Muscle Biology 1 (1), 2017 | 20 | 2017 |
| Generation and stabilization of whey-based monodisperse nanoemulsions using ultra-high-pressure homogenization and small amphipathic co-emulsifier combinations X Zhang, ZZ Haque Journal of Agricultural and Food Chemistry 63 (45), 10070-10077, 2015 | 20 | 2015 |
| Structural studies of the capsular polysaccharide produced by Leuconostoc mesenteroides ssp. cremoris PIA2 MV Svensson, X Zhang, E Huttunen, G Widmalm Biomacromolecules 12 (7), 2496-2501, 2011 | 19 | 2011 |
| Quality differences in wooden and normal broiler breast meat marinated with traditional and clean label marinades T Jarvis, M Byron, M Von Staden, C Crist, X Zhang, C Rowe, B Smith, ... Meat and Muscle Biology 4 (1), 2020 | 15 | 2020 |
M. Wes SchillingProfessor of Food Science, Mississippi State UniversityVerified email at foodscience.msstate.edu
