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International Journal of Food Microbiology|March 31, 2026
Quantitative microbiological risk assessment of Shiga toxin-producing Escherichia coli contamination for the beef steak supply chain in ChinaXueqing Jiang, Yimin Zhang, George-John E Nychas, et al.
International Journal of Food Microbiology|February 7, 2026
Inhibitory activity and mechanism of resveratrol against methicillin-resistant Staphylococcus aureus in beef: A global proteomics studyTianning Zhang, George-John E Nychas, Yunge Liu, et al.
Nano Letters|January 10, 2025
Transparent and Antifouling Lubrication Coating for Medical Applications Formed by a Self-Assembled MethodHongxiao Shi, Saiya Li, Yunge Liu, et al.
Foods (Basel, Switzerland)|May 25, 2024
The Effect of the PhoP/PhoQ System on the Regulation of Multi-Stress Adaptation Induced by Acid Stress in Salmonella TyphimuriumXu Gao, Jina Han, Lixian Zhu, et al.
Advanced Healthcare Materials|February 10, 2025
Breathable, Moisturizing Biomimetic Wound Dressing with Broad-Spectrum Antimicrobial PropertiesYunge Liu, Xiao Chen, Chengzhi Zhang, et al.
Food Research International (Ottawa, Ont.)|February 22, 2025
Deciphering the inhibitory mechanisms of cinnamaldehyde on biofilm formation of Listeria monocytogenes and implement these strategies to control its transfer to beef surfacesHuixuan Yang, Pengcheng Dong, Shengnan Huo, et al.
Meat Science|November 1, 2024
Chinese consumer perception and purchasing behavior of beef - Mainly in North and East ChinaYanxiaoxue Liu, Xiaoyin Yang, Yunge Liu, et al.
International Journal of Pharmaceutics|August 11, 2025
Bioinspired slippery dressing with minimal adhesion and moisturizing for burn wound healingHongxiao Shi, Xiao Chen, Qiannan Wang, et al.
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