Li XA - Search Results

1

Coinoculation of autochthonous starter cultures: A strategy to improve the flavor characteristics and inhibit biogenic amines of Harbin dry sausage.

Sui Y, Liu J, Lu J, Gao Y, Badar IH, Li XA, Chen Q, Kong B, Qin L. Sui Y, et al. Among authors: li xa. Food Chem X. 2024 Jul 15;23:101655. doi: 10.1016/j.fochx.2024.101655. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39157655 Free PMC article.

2

Fungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation.

Wen R, Li XA, Han G, Chen Q, Kong B. Wen R, et al. Among authors: li xa. Food Microbiol. 2021 Oct;99:103764. doi: 10.1016/j.fm.2021.103764. Epub 2021 Feb 12. Food Microbiol. 2021. PMID: 34119122

3

The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China.

Wen R, Sun F, Li XA, Chen Q, Kong B. Wen R, et al. Among authors: li xa. Food Microbiol. 2021 Sep;98:103787. doi: 10.1016/j.fm.2021.103787. Epub 2021 Mar 17. Food Microbiol. 2021. PMID: 33875215

4

Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles.

Li XA, Kong B, Wen R, Wang H, Li M, Chen Q. Li XA, et al. Among authors: li m. Foods. 2022 Feb 23;11(5):650. doi: 10.3390/foods11050650. Foods. 2022. PMID: 35267284 Free PMC article.

5

Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl.

Qin LG, Li XA, Huang YX, Li YJ, Chen Q. Qin LG, et al. Among authors: li yj, li xa. Foods. 2023 Jan 13;12(2):388. doi: 10.3390/foods12020388. Foods. 2023. PMID: 36673479 Free PMC article.

6

Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi-Bacteria Interactions.

Sui Y, Li X, Gao Y, Kong B, Jiang Y, Chen Q. Sui Y, et al. Foods. 2024 Jan 18;13(2):307. doi: 10.3390/foods13020307. Foods. 2024. PMID: 38254608 Free PMC article.

7

Myofibrillar protein hydrolysis under hydroxyl radical oxidative stress: Structural changes and their impacts on binding to selected aldehydes.

Hu X, Zhang B, Li XA, Dai X, Kong B, Liu H, Chen Q. Hu X, et al. Among authors: li xa. Food Chem. 2024 Sep 15;452:139567. doi: 10.1016/j.foodchem.2024.139567. Epub 2024 May 6. Food Chem. 2024. PMID: 38718456

8

Effects of community ecological network construction on physicochemical, microbial, and quality characteristics of inoculated northeast sauerkraut: A new insight in food fermentation processes.

Wang J, Liu X, Li XA, Kong B, Qin L, Chen Q. Wang J, et al. Among authors: li xa. Food Microbiol. 2024 Sep;122:104534. doi: 10.1016/j.fm.2024.104534. Epub 2024 Apr 6. Food Microbiol. 2024. PMID: 38839214

9

Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon.

Du H, Li X, Wang Q, Liu Q, Chen Q, Kong B. Du H, et al. Foods. 2022 Jan 6;11(2):143. doi: 10.3390/foods11020143. Foods. 2022. PMID: 35053875 Free PMC article.

10

High-throughput sequencing approach to reveal the bacterial diversity of traditional yak jerky from the Tibetan regions.

Wen R, Lv Y, Li XA, Chen Q, Kong B. Wen R, et al. Among authors: li xa. Meat Sci. 2021 Feb;172:108348. doi: 10.1016/j.meatsci.2020.108348. Epub 2020 Oct 16. Meat Sci. 2021. PMID: 33120176

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