Hydrolysis of beef sarcoplasmic protein by dry-aged beef-isolated Yarrowia galli and its flavor characteristics - Siyu Guo; Zhiqi Liu; Yujia Liu; Tingyu Li; Jian Feng; Baide Mu; Hongmei Li; Juan Wang; Guanhao Li; Chunxiang Piao (International Journal of Gastronomy and Food Science, 2026)

A study on intramuscular fat deposition and flavor characteristics in different cuts of beef tongue - Shasha Li; Depeng Sun; Jingxi Nan; Yajie Li; Jun Zheng; Tingyu Li; Baide Mu; Guanhao Li; Chunxiang Piao (International Journal of Gastronomy and Food Science, 2026)

Exploring the potential mechanisms of Acer tegmentosum Maxim in preventing alcoholic liver disease based on network pharmacology and molecular docking - Jianan Wang; Aqing Jian; Mingxun Cui; Chunxiang Piao; Juan Wang; Baide Mu; Guanhao Li; Hongmei Li (Natural Product Research, 2026)

Analysis of volatile components of Yanbian-style sauced beef and the effects of single auxiliary material on its characteristic volatile flavor - Depeng Sun; Yu Jiang; Hongliang Duan; Bowen Qin; Baide Mu; Tingyu Li; Hongmei Li; Juan Wang; Chunxiang Piao; Guanhao Li (International Journal of Gastronomy and Food Science, 2026)

Effects of roasting on the quality characteristics, sensory profiles, and volatile flavor compounds of different cuts of Yanbian yellow beef - Bowen Qin; Xiangji Meng; Rufeng Lian; Jinlong Tan; Chunxiang Piao; Juan Wang; Hongmei Li; Changcheng Zhao; Baide Mu; Guanhao Li (International Journal of Gastronomy and Food Science, 2025)

Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques - Ming Ju; Mingxun Cui; Chunxiang Piao; Baide Mu; Jian Zhang; Lujuan Xing; Changcheng Zhao; Guanhao Li; Wangang Zhang (Food Chemistry, 2024)