Y.H. LAN

The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops

Current research in meat color

Application of computer image analysis to measure pork marbling characteristics

Opportunities and Challenges in High Pressure Processing of Foods

Development of a food spoilage indicator for monitoring freshness of skinless chicken breast

Global diets link environmental sustainability and human health

Tyrosinase-Aided Protein Cross-Linking:  Effects on Gel Formation of Chicken Breast Myofibrils and Texture and Water-Holding of Chicken Breast Meat Homogenate Gels

Site-Specific Bioconjugation through Enzyme-Catalyzed Tyrosine–Cysteine Bond Formation

Effects of feeding strategies, genotypes, sex, and birth weight on carcass and meat quality traits under organic pig production conditions

Human–animal interactions in livestock production

Environmental enrichment influences on pig behavior, performance and meat quality

High‐pressure‐cooked Low‐fat Pork and Chicken Batters as Affected by Salt Levels and Cooking Temperature

Enhancement Effects on Quality Characteristics of Pork Derived from Pigs of Various Commercial Genetic Backgrounds

Intelligent Food Packaging: A Review of Smart Sensing Technologies for Monitoring Food Quality

Modern Trends in Hyperspectral Image Analysis: A Review

Carcass and muscle characteristics of Yorkshire, Meishan, Yorkshire × Meishan, Meishan × Yorkshire, Fengjing × Yorkshire, and Minzhu × Yorkshire pigs

Effects of porcine somatotropin on growth and carcass composition of Meishan and Yorkshire barrows3

Influence of slaughter weight and stress gene genotype on the water-holding capacity and protein gel characteristics of three porcine muscles

Thermal Gelation of Pork, Beef, Fish, Chicken and Turkey Muscles as Affected by Heating Rate and pH

Thermal Gelation Properties of Protein Fractions from Pork and Chicken Breast Muscles