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Food Microbiology|December 4, 2023
Quantitative characterization and dynamics of bacterial communities in ready-to-eat chicken using high-throughput sequencing combined with internal standard-based absolute quantificationZhengkai Yi, Mengjia Qiu, Xingning Xiao, et al.Antibiotics (Basel, Switzerland)|August 6, 2021
Modulation of the Intestinal Microbiota by the Early Intervention with Clostridium Butyricum in Muscovy DucksXingning Xiao, Zixian Fu, Na Li, et al.Journal of Food Science|February 8, 2018
Modeling Transfer of Vibrio Parahaemolyticus During Peeling of Raw ShrimpXingning Xiao, Haiying Pang, Wen Wang, et al.Biomed Research International|September 27, 2021
Evaluation of the Stress Tolerance of Salmonella with Different Antibiotic Resistance ProfilesXingning Xiao, Biao Tang, Siyi Liu, et al.Microorganisms|October 17, 2019
Modeling the Reduction and Cross-Contamination of Salmonella in Poultry Chilling Process in ChinaXingning Xiao, Wen Wang, Jianmin Zhang, et al.Foods (Basel, Switzerland)|March 28, 2026
Development of Resazurin-Based Assay for Rapid Evaluation of Sodium Hypochlorite Tolerance in SalmonellaFeng Liu, Jiele Ma, Yingping Xiao, et al.Foods (Basel, Switzerland)|September 28, 2023
Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, ChinaWen Wang, Zhengkai Yi, Wei Cai, et al.Journal of Colloid and Interface Science|October 25, 2022
Aminobenzaldehyde convelently modified graphitic carbon nitride photocatalyst through Schiff base reaction: Regulating electronic structure and improving visible-light-driven photocatalytic activity for moxifloxacin degradationYi Liu, Changhao Bian, Yingshuang Li, et al.Journal of Microbiology (Seoul, Korea)|April 1, 2022
Prevalence and characteristics of the mcr-1 gene in retail meat samples in Zhejiang Province, ChinaBiao Tang, Jiang Chang, Yi Luo, et al.Frontiers in Cellular and Infection Microbiology|May 6, 2022
Transcriptomic Responses of Salmonella enterica Serovars Enteritidis in Sodium HypochloriteSheng Wang, Xingning Xiao, Mengjia Qiu, et al.Pageof 3