Li C - Search Results

1

Revealing the intrinsic relationship between microbial communities and physicochemical properties during ripening of Xuanwei ham.

Li C, Zheng Z, Wang G, Chen G, Zhou N, Zhong Y, Yang Y, Wu H, Yang C, Liao G. Li C, et al. Food Res Int. 2024 Jun;186:114377. doi: 10.1016/j.foodres.2024.114377. Epub 2024 Apr 20. Food Res Int. 2024. PMID: 38729733

2

Changes in the phospholipid molecular species in water-boiled salted duck during processing based on shotgun lipidomics.

Li C, Li X, Huang Q, Zhuo Y, Xu B, Wang Z. Li C, et al. Among authors: li x. Food Res Int. 2020 Jun;132:109064. doi: 10.1016/j.foodres.2020.109064. Epub 2020 Feb 5. Food Res Int. 2020. PMID: 32331635

3

Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken.

Wang Z, Shi Y, Zhou K, Zhou H, Li X, Li C, Wang Z, Xu B. Wang Z, et al. Among authors: li c, li x. Food Res Int. 2020 Oct;136:109471. doi: 10.1016/j.foodres.2020.109471. Epub 2020 Jun 23. Food Res Int. 2020. PMID: 32846556

4

Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics.

Li C, Al-Dalali S, Zhou H, Wang Z, Xu B. Li C, et al. Food Res Int. 2021 Nov;149:110651. doi: 10.1016/j.foodres.2021.110651. Epub 2021 Aug 21. Food Res Int. 2021. PMID: 34600653

5

Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose.

Li C, Al-Dalali S, Wang Z, Xu B, Zhou H. Li C, et al. Food Chem. 2022 Aug 30;386:132728. doi: 10.1016/j.foodchem.2022.132728. Epub 2022 Mar 17. Food Chem. 2022. PMID: 35509168

6

Combined application of high-throughput sequencing and LC-MS/MS-based metabolomics to evaluate the formation of Zn-protoporphyrin in Nuodeng ham.

Yang Z, Liao G, Wan D, Kong W, Li C, Gu D, Pu Y, Ge C, Wang G. Yang Z, et al. Among authors: li c. Food Res Int. 2022 Dec;162(Pt B):112209. doi: 10.1016/j.foodres.2022.112209. Epub 2022 Nov 19. Food Res Int. 2022. PMID: 36461381

7

Microbiota dynamics and volatile metabolite generation during sausage fermentation.

Ma Y, Gao Y, Xu Y, Zhou H, Zhou K, Li C, Xu B. Ma Y, et al. Among authors: li c. Food Chem. 2023 Oct 15;423:136297. doi: 10.1016/j.foodchem.2023.136297. Epub 2023 May 10. Food Chem. 2023. PMID: 37187009

8

Zinc protoporphyrin IX generation by Leuconostoc strains isolated from bulged pasteurized vacuum sliced hams.

Wu Y, Deng J, Xu F, Li X, Kong L, Li C, Xu B. Wu Y, et al. Among authors: li c, li x. Food Res Int. 2023 Dec;174(Pt 1):113500. doi: 10.1016/j.foodres.2023.113500. Epub 2023 Sep 23. Food Res Int. 2023. PMID: 37986415

9

Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC-MS combined with metabolomics.

Li C, Zou Y, Liao G, Zheng Z, Chen G, Zhong Y, Wang G. Li C, et al. Food Chem. 2024 May 15;440:138188. doi: 10.1016/j.foodchem.2023.138188. Epub 2023 Dec 12. Food Chem. 2024. PMID: 38100964

10

Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments.

Chen X, Liu H, Li C, Xu Y, Xu B. Chen X, et al. Among authors: li c. Food Res Int. 2024 Feb;178:113954. doi: 10.1016/j.foodres.2024.113954. Epub 2024 Jan 3. Food Res Int. 2024. PMID: 38309911

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