Liangting Shao

Hydrolysis of myofibrillar proteins by protease AprA secreted from Pseudomonas fragi: Preference for degrading Ala-linked peptide bonds

Characterization and genome analysis of Pseudomonas phages isolated from various sources related to chilled chicken

Hydrolyzing collagen by extracellular protease Hap of Aeromonas salmonicida: Turning chicken by-products into bioactive resources

Isolation and characterization of a heat-resistant metalloprotease from Serratia liquefaciens exhibiting degradation activity against myofibrillar proteins in fresh meat

Discovery of a temperature-dependent protease spoiling meat from Pseudomonas fragi: Target to myofibrillar and sarcoplasmic proteins rather than collagen

Revealing extracellular protein profile and excavating spoilage-related proteases of Aeromonas salmonicida based on multi-omics investigation

Characterization of the spoilage strength of <i>Aeromonas</i> spp. to collagen-rich chilled meat: comparative analysis

Characterization of effector protein Hap determining meat spoilage process from meat-borne Aeromonas salmonicida

SaaS sRNA promotes <i>Salmonella</i> intestinal invasion via modulating MAPK inflammatory pathway

The interaction of an effector protein Hap secreted by Aeromonas salmonicida and myofibrillar protein of meat: Possible mechanisms from structural changes to sites of molecular docking

Inactivation of Salmonella biofilms formed on stainless steel surfaces by pulsed light

Spoilage bacteria growth reduction and microbial community variation of chilled chicken packaged in PA/PE treated with pulsed light

Investigating meat-borne bacterial profiles related to biofilm formation: An in situ and in vitro assessment

Insight into the spoilage heterogeneity of meat-borne bacteria isolates with high-producing collagenase

Characterization of the spoilage heterogeneity of Aeromonas isolated from chilled chicken meat: in vitro and in situ

Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage

Assessment of the di‐ and tri‐chlorinated haloacetic acids during broiler prechilling

Modeling the elimination of mature biofilms formed by Staphylococcus aureus and Salmonella spp. Using combined ultrasound and disinfectants