cached image

Youling L. Xiong - Publications

Affiliations: 
University of Kentucky, Lexington, KY 
Area:
Food Science and Technology Agriculture, Biochemistry, Packaging Engineering
Website:
http://afs.ca.uky.edu/xiong

81 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2020 Peng L, Chen J, Chen L, Ding W, Gao Y, Wu Y, Xiong YL. Effect of degree of milling on the cadmium in vitro bioaccessibility in cooked rice. Journal of Food Science. PMID 32990369 DOI: 10.1111/1750-3841.15473  0.48
2020 Chen C, Chen J, Yuan Z, Liao E, Xia W, Wang H, Xiong YL. Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets. Journal of Food Science. PMID 32572976 DOI: 10.1111/1750-3841.15303  0.48
2020 Chen J, Ren Y, Zhang K, Xiong YL, Wang Q, Shang K, Zhang D. Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation. Food Chemistry. 312: 126113. PMID 31911356 DOI: 10.1016/j.foodchem.2019.126113  0.48
2019 Huang L, Ding B, Zhang H, Kong B, Xiong YL. Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts. Journal of the Science of Food and Agriculture. PMID 30924943 DOI: 10.1002/jsfa.9716  0.4
2018 Shan J, Chen J, Xie D, Xia W, Xu W, Xiong YL. Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets. Journal of Food Science. PMID 29969509 DOI: 10.1111/1750-3841.14199  0.48
2016 Delles RM, True AD, Ao T, Dawson KA, Xiong YL. Fibre type-dependent response of broiler muscles to dietary antioxidant supplementation for oxidative stability enhancement. British Poultry Science. PMID 27635788 DOI: 10.1080/00071668.2016.1232479  0.6
2016 Chen X, Li J, Zhou T, Li J, Yang J, Chen W, Xiong YL. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage. Meat Science. 121: 302-309. PMID 27395823 DOI: 10.1016/j.meatsci.2016.06.007  0.6
2016 Jiang J, Xiong YL. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Science. PMID 27091079 DOI: 10.1016/j.meatsci.2016.04.005  0.6
2016 Zhu Y, Ma L, Yang H, Xiao Y, Xiong YL. Super-chilling (-0.7°C) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage. Food Chemistry. 206: 182-90. PMID 27041314 DOI: 10.1016/j.foodchem.2016.03.053  0.6
2016 Cao Y, True AD, Chen J, Xiong YL. The Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion. Journal of Agricultural and Food Chemistry. PMID 27003685 DOI: 10.1021/acs.jafc.6b00314  0.6
2016 Zhang W, Chen J, Chen Y, Xia W, Xiong YL, Wang H. Enhanced physicochemical properties of chitosan/whey protein isolate composite film by sodium laurate-modified TiO2 nanoparticles. Carbohydrate Polymers. 138: 59-65. PMID 26794738 DOI: 10.1016/j.carbpol.2015.11.031  0.48
2016 Chen J, Chen Y, Xia W, Xiong YL, Ye R, Wang H. Grass carp peptides hydrolysed by the combination of Alcalase and Neutrase: Angiotensin-I converting enzyme (ACE) inhibitory activity, antioxidant activities and physicochemical profiles International Journal of Food Science and Technology. 51: 499-508. DOI: 10.1111/ijfs.13002  0.48
2016 Cao Y, Zhao J, Xiong YL. Coomassie Brilliant Blue-binding: A simple and effective method for the determination of water-insoluble protein surface hydrophobicity Analytical Methods. 8: 790-795. DOI: 10.1039/c5ay02630j  0.6
2016 Zeng H, Chen J, Zhai J, Wang H, Xia W, Xiong YL. Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber Lwt - Food Science and Technology. 73: 425-431. DOI: 10.1016/j.lwt.2016.06.052  0.6
2016 Cao Y, Xiong EM, True AD, Xiong YL. The pH-dependent protection of α-galactosidase activity by proteins against degradative enzymes during soymilk in vitro digestion Lwt - Food Science and Technology. 69: 244-250. DOI: 10.1016/j.lwt.2016.01.052  0.6
2016 Zhang W, Chen J, Chen Y, Xia W, Xiong YL, Wang H. Enhanced physicochemical properties of chitosan/whey protein isolate composite film by sodium laurate-modified TiO2 nanoparticles Carbohydrate Polymers. 138: 59-65. DOI: 10.1016/j.carbpol.2015.11.031  0.48
2015 Huang L, Liu Q, Xia X, Kong B, Xiong YL. Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage. Food Chemistry. 185: 459-69. PMID 25952894 DOI: 10.1016/j.foodchem.2015.04.025  0.4
2015 Guo F, Xiong YL, Qin F, Jian H, Huang X, Chen J. Surface properties of heat-induced soluble soy protein aggregates of different molecular masses. Journal of Food Science. 80: C279-87. PMID 25586667 DOI: 10.1111/1750-3841.12761  0.48
2015 Chen Q, Liu Q, Sun Q, Kong B, Xiong Y. Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage. Meat Science. 100: 110-7. PMID 25460113 DOI: 10.1016/j.meatsci.2014.10.001  0.4
2015 Guo FX, Xiong YL, Qin F, Jian HJ, Huang XL, Chen J. Examination of the Causes of Instability of Soy Protein Isolate During Storage Through Probing of the Heat-Induced Aggregation Jaocs, Journal of the American Oil Chemists' Society. DOI: 10.1007/s11746-015-2684-6  0.48
2014 Cheng Y, Chen J, Xiong YL. Interfacial adsorption of peptides in oil-in-water emulsions costabilized by Tween 20 and antioxidative potato peptides. Journal of Agricultural and Food Chemistry. 62: 11575-81. PMID 25372669 DOI: 10.1021/jf5038135  0.48
2014 Zhang X, Xiong YL, Chen J, Zhou L. Synergy of licorice extract and pea protein hydrolysate for oxidative stability of soybean oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 62: 8204-13. PMID 25058384 DOI: 10.1021/jf5016126  0.48
2014 Jian H, Xiong YL, Guo F, Huang X, Adhikari B, Chen J. Gelation enhancement of soy protein isolate by sequential low- and ultrahigh-temperature two-stage preheating treatments International Journal of Food Science and Technology. 49: 2529-2537. DOI: 10.1111/ijfs.12694  0.6
2013 Zhang X, Xiong YL, Chen J, Zhou L. Synergistic inhibition of lipid oxidation by pea protein hydrolysate coupled with licorice extract in a liposomal model system. Journal of Agricultural and Food Chemistry. 61: 8452-61. PMID 23924409 DOI: 10.1021/jf402256k  0.48
2013 Huang L, Xiong YL, Kong B, Huang X, Li J. Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler. Meat Science. 95: 295-301. PMID 23747621 DOI: 10.1016/j.meatsci.2013.04.034  0.4
2013 Li C, Xiong YL, Chen J. Protein oxidation at different salt concentrations affects the cross-linking and gelation of pork myofibrillar protein catalyzed by microbial transglutaminase. Journal of Food Science. 78: C823-31. PMID 23627930 DOI: 10.1111/1750-3841.12138  0.48
2013 Zhao J, Xiong YL, McNear DH. Changes in structural characteristics of antioxidative soy protein hydrolysates resulting from scavenging of hydroxyl radicals. Journal of Food Science. 78: C152-9. PMID 23331209 DOI: 10.1111/1750-3841.12030  0.6
2013 Wang Y, Xiong YL, Rentfrow GK, Newman MC. Oxidation promotes cross-linking but impairs film-forming properties of whey proteins Journal of Food Engineering. 115: 11-19. DOI: 10.1016/j.jfoodeng.2012.09.013  0.6
2012 Zhao J, Chen J, Zhu H, Xiong YL. Mass spectrometric evidence of malonaldehyde and 4-hydroxynonenal adductions to radical-scavenging soy peptides. Journal of Agricultural and Food Chemistry. 60: 9727-36. PMID 22946674 DOI: 10.1021/jf3026277  0.6
2012 Kong B, Peng X, Xiong YL, Zhao X. Protection of lung fibroblast MRC-5 cells against hydrogen peroxide-induced oxidative damage by 0.1-2.8 kDa antioxidative peptides isolated from whey protein hydrolysate. Food Chemistry. 135: 540-7. PMID 22868126 DOI: 10.1016/j.foodchem.2012.04.122  0.4
2012 Li C, Xiong YL, Chen J. Oxidation-induced unfolding facilitates Myosin cross-linking in myofibrillar protein by microbial transglutaminase. Journal of Agricultural and Food Chemistry. 60: 8020-7. PMID 22809283 DOI: 10.1021/jf302150h  0.48
2012 Álvarez D, Xiong YL, Castillo M, Payne FA, Garrido MD. Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut. Meat Science. 92: 8-15. PMID 22503483 DOI: 10.1016/j.meatsci.2012.03.012  0.6
2012 Kasankala LM, Xiong YL, Chen J. Enzymatic activity and flavor compound production in fermented silver carp fish paste inoculated with douchi starter culture. Journal of Agricultural and Food Chemistry. 60: 226-33. PMID 22148721 DOI: 10.1021/jf203887x  0.48
2012 Jiang J, Xiong YL, Newman MC, Rentfrow GK. Structure-modifying alkaline and acidic pH-shifting processes promote film formation of soy proteins Food Chemistry. 132: 1944-1950. DOI: 10.1016/j.foodchem.2011.12.030  0.6
2011 Liu Z, Xiong YL, Chen J. Morphological examinations of oxidatively stressed pork muscle and myofibrils upon salt marination and cooking to elucidate the water-binding potential. Journal of Agricultural and Food Chemistry. 59: 13026-34. PMID 22084832 DOI: 10.1021/jf2041017  0.48
2011 Jiang J, Xiong YL, Chen J. Role of β-conglycinin and glycinin subunits in the pH-shifting-induced structural and physicochemical changes of soy protein isolate. Journal of Food Science. 76: C293-302. PMID 21535749 DOI: 10.1111/j.1750-3841.2010.02035.x  0.48
2011 Kasankala LM, Xiong YL, Chen J. The influence of douchi starter cultures on the composition of extractive components, microbiological activity, and sensory properties of fermented fish pastes. Journal of Food Science. 76: C154-61. PMID 21535644 DOI: 10.1111/j.1750-3841.2010.01971.x  0.48
2011 Wu M, Xiong YL, Chen J. Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels. Meat Science. 88: 384-90. PMID 21342749 DOI: 10.1016/j.meatsci.2011.01.014  0.48
2011 Álvarez D, Delles RM, Xiong YL, Castillo M, Payne FA, Laencina J. Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters Lwt - Food Science and Technology. 44: 1435-1442. DOI: 10.1016/j.lwt.2011.01.006  0.6
2010 Cheng Y, Xiong YL, Chen J. Fractionation, separation, and identification of antioxidative peptides in potato protein hydrolysate that enhance oxidative stability of soybean oil emulsions. Journal of Food Science. 75: C760-5. PMID 21535588 DOI: 10.1111/j.1750-3841.2010.01864.x  0.48
2010 Liu Z, Xiong YL, Chen J. Protein oxidation enhances hydration but suppresses water-holding capacity in porcine longissimus muscle. Journal of Agricultural and Food Chemistry. 58: 10697-704. PMID 20806938 DOI: 10.1021/jf102043k  0.48
2010 Cheng Y, Chen J, Xiong YL. Chromatographic separation and tandem MS identification of active peptides in potato protein hydrolysate that inhibit autoxidation of soybean oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 58: 8825-32. PMID 20614939 DOI: 10.1021/jf101556n  0.48
2010 Jiang J, Xiong YL, Chen J. pH Shifting alters solubility characteristics and thermal stability of soy protein isolate and its globulin fractions in different pH, salt concentration, and temperature conditions. Journal of Agricultural and Food Chemistry. 58: 8035-42. PMID 20524657 DOI: 10.1021/jf101045b  0.48
2010 Xiong YL, Blanchard SP, Ooizumi T, Ma Y. Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein. Journal of Food Science. 75: C215-21. PMID 20492228 DOI: 10.1111/j.1750-3841.2009.01511.x  0.48
2010 Kong B, Zhang H, Xiong YL. Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action. Meat Science. 85: 772-8. PMID 20430533 DOI: 10.1016/j.meatsci.2010.04.003  0.6
2010 Ma Y, Xiong YL, Zhai J, Zhu H, Dziubla T. Fractionation and evaluation of radical-scavenging peptides from in vitro digests of buckwheat protein. Food Chemistry. 118: 582-588. PMID 20352082 DOI: 10.1016/j.foodchem.2009.05.024  0.6
2010 Tang X, He Z, Dai Y, Xiong YL, Xie M, Chen J. Peptide fractionation and free radical scavenging activity of zein hydrolysate. Journal of Agricultural and Food Chemistry. 58: 587-93. PMID 19928919 DOI: 10.1021/jf9028656  0.48
2010 Chen G, Xiong YL, Newman MC, Webster CD, Thompson KR, Metts LS. Effect of vacuum packaging on the quality of red claw crayfish, Cherax quadricarinatus, tail muscle during frozen storage Journal of the World Aquaculture Society. 41: 358-368. DOI: 10.1111/j.1749-7345.2010.00377.x  0.6
2010 Álvarez D, Castillo M, Payne FA, Cox RB, Xiong YL. Application of light extinction to determine stability of beef emulsions Journal of Food Engineering. 96: 309-315. DOI: 10.1016/j.jfoodeng.2009.08.003  0.6
2010 Álvarez D, Castillo M, Xiong YL, Payne FA. Prediction of beef meat emulsion quality with apparent light backscatter extinction Food Research International. 43: 1260-1266. DOI: 10.1016/j.foodres.2010.03.002  0.6
2009 Nieto G, Castillo M, Xiong YL, Alvarez D, Payne FA, Garrido MD. Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations. Meat Science. 83: 24-30. PMID 20416748 DOI: 10.1016/j.meatsci.2009.03.005  0.6
2009 Zhang H, Kong B, Xiong YL, Sun X. Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C. Meat Science. 81: 686-92. PMID 20416570 DOI: 10.1016/j.meatsci.2008.11.011  0.4
2009 Liu Z, Xiong YL, Chen J. Identification of restricting factors that inhibit swelling of oxidized myofibrils during brine irrigation. Journal of Agricultural and Food Chemistry. 57: 10999-1007. PMID 19919128 DOI: 10.1021/jf902722j  0.48
2009 Jiang J, Chen J, Xiong YL. Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes. Journal of Agricultural and Food Chemistry. 57: 7576-83. PMID 19601630 DOI: 10.1021/jf901585n  0.48
2009 Wu M, Xiong YL, Chen J, Tang X, Zhou G. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels. Journal of Food Science. 74: E207-17. PMID 19490326 DOI: 10.1111/j.1750-3841.2009.01140.x  0.48
2009 Joseph P, Suman SP, Li S, Xiong YL, Webster CD, Thompson KR, Metts LS. Fishmeal-based diet decreases the redness of sunshine bass (Morone chrysops × Morone saxatilis) fillets Lwt - Food Science and Technology. 42: 730-734. DOI: 10.1016/j.lwt.2008.10.001  0.52
2009 Shea AP, Crofcheck CL, Payne FA, Xiong YL. Foam fractionation of α-lactalbumin and β-lactoglobulin from a whey solution Asia-Pacific Journal of Chemical Engineering. 4: 191-203. DOI: 10.1002/apj.221  0.6
2008 Xiong YL, Agyare KK, Addo K. Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar protein. Meat Science. 80: 535-44. PMID 22063363 DOI: 10.1016/j.meatsci.2008.02.005  0.68
2008 Zhu L, Chen J, Tang X, Xiong YL. Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysate. Journal of Agricultural and Food Chemistry. 56: 2714-21. PMID 18376842 DOI: 10.1021/jf703697e  0.48
2008 Tseng YC, Xiong YL, Boatright WL. Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins. Journal of Food Science. 73: E44-50. PMID 18298725 DOI: 10.1111/j.1750-3841.2007.00618.x  0.6
2008 Stika JF, Suman SP, Xiong YL. Frozen storage stability of vacuum-packaged precooked restructured steaks manufactured from mature cow beef Lwt - Food Science and Technology. 41: 1535-1540. DOI: 10.1016/j.lwt.2007.11.002  0.6
2007 Zhang X, Kong B, Xiong YL. Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation. Meat Science. 77: 593-8. PMID 22061946 DOI: 10.1016/j.meatsci.2007.05.010  0.6
2007 Stika JF, Xiong YL, Suman SP, Blanchard SP, Moody WG. Frozen storage stability of antioxidant-treated raw restructured beef steaks made from mature cows. Meat Science. 77: 562-9. PMID 22061942 DOI: 10.1016/j.meatsci.2007.05.005  0.6
2007 Xiong YL, Mullins OE, Stika JF, Chen J, Blanchard SP, Moody WG. Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages. Meat Science. 77: 105-13. PMID 22061401 DOI: 10.1016/j.meatsci.2007.04.012  0.6
2007 Chen G, Xiong YL, Kong B, Newman MC, Thompson KR, Metts LS, Webster CD. Microbiological and physicochemical properties of red claw crayfish (Cherax quadricarinatus) stored in different package systems at 2 degrees C. Journal of Food Science. 72: E442-9. PMID 17995603 DOI: 10.1111/j.1750-3841.2007.00482.x  0.6
2007 Kong B, Wang J, Xiong YL. Antimicrobial activity of several herb and spice extracts in culture medium and in vacuum-packaged pork. Journal of Food Protection. 70: 641-7. PMID 17388053  0.6
2007 Metts LS, Thompson KR, Xiong Y, Kong B, Webster CD, Brady Y. Use of alfalfa hay, compared to feeding practical diets containing two protein levels, on growth, survival, body composition, and processing traits of Australian red claw crayfish, Cherax quadricarinatus, grown in ponds Journal of the World Aquaculture Society. 38: 218-230. DOI: 10.1111/j.1749-7345.2007.00091.x  0.6
2007 Álvarez D, Castillo M, Payne FA, Garrido MD, Bañón S, Xiong YL. Prediction of meat emulsion stability using reflection photometry Journal of Food Engineering. 82: 310-315. DOI: 10.1016/j.jfoodeng.2007.02.031  0.6
2006 Kong B, Xiong YL. Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action. Journal of Agricultural and Food Chemistry. 54: 6059-68. PMID 16881717 DOI: 10.1021/jf060632q  0.6
2006 Kong B, Xiong YL, Fang C, Thompson KR, Metts LS, Muzinic LA, Webster CD. Influence of gender and spawning on meat quality of Australian red claw crayfish (Cherax quadricarinatus) stored at 2 °C Journal of Food Science. 71: E320-E325. DOI: 10.1111/j.1750-3841.2006.00117.x  0.6
2006 Xiong YL, Gower MJ, Li C, Elmore CA, Cromwell GL, Lindemann MD. Effect of dietary ractopamine on tenderness and postmortem protein degradation of pork muscle Meat Science. 73: 600-604. DOI: 10.1016/j.meatsci.2006.02.016  0.6
2005 Xiong YL. Role of myofibrillar proteins in water-binding in brine-enhanced meats Food Research International. 38: 281-287. DOI: 10.1016/j.foodres.2004.03.013  0.6
2004 Thompson KR, Muzinic LA, Yancey DH, Webster CD, Rouse DB, Xiong Y. Growth, processing measurements, tail meat yield, and tail meat proximate composition of male and female Australian red claw crayfish, Cherax quadricarinatus, stocked into earthen ponds Journal of Applied Aquaculture. 16: 117-129. DOI: 10.1300/J028v16n03_08  0.6
2004 Webster CD, Thompson KR, Muzinic LA, Yancey DH, Dasgupta S, Xiong YL, Rouse DB, Manomaitis L. A preliminary assessment of growth, survival, yield, and economic return of australian red claw crayfish, cherax quadricarinatus, stocked at three densities in earthen ponds in a cool, temperate climate Journal of Applied Aquaculture. 15: 37-50. DOI: 10.1300/J028v15n03_03  0.6
2003 Ramírez-Suárez JC, Xiong YL. Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures. Meat Science. 65: 899-907. PMID 22063454 DOI: 10.1016/S0309-1740(02)00297-8  0.56
2003 Reverte D, Xiong YL, Moody WG. Properties of restructured beef steaks from forage- and grain-fed cattle as affected by antioxidant and flavoring agents. Meat Science. 65: 539-46. PMID 22063247 DOI: 10.1016/S0309-1740(02)00246-2  0.48
2002 Xiong S, Xiong YL, Blanchard SP, Wang B, Tidwell JH. Evaluation of tenderness in prawns (Machrobrachium rosenbergii) marinated in various salt and acid solutions International Journal of Food Science and Technology. 37: 291-296. DOI: 10.1046/j.1365-2621.2002.00569.x  0.6
1994 Xiong YL. Myofibrillar Protein from Different Muscle Fiber Types: Implications of Biochemical and Functional Properties in Meat Processing Critical Reviews in Food Science and Nutrition. 34: 293-320. PMID 8068202 DOI: 10.1080/10408399409527665  0.6
1993 Xiong YL, Cantor AH, Pescatore AJ, Blanchard SP, Straw ML. Variations in muscle chemical composition, pH, and protein extractability among eight different broiler crosses. Poultry Science. 72: 583-8. PMID 8464797 DOI: 10.3382/ps.0720583  0.48
1993 Xiong YL, Blanchard SP. Functional properties of myofibrillar proteins from cold- shortened and thaw-rigor bovine muscles Journal of Food Science. 58: 720-723. DOI: 10.1111/j.1365-2621.1993.tb09343.x  0.6
1993 Xiong YL, Blanchard SP. Viscoelastic properties of myofibrillar protein-polysaccharide composite gels Journal of Food Science. 58: 164-167. DOI: 10.1111/j.1365-2621.1993.tb03235.x  0.6
Show low-probability matches.