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Critical Reviews in Food Science and Nutrition3
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Effects and molecular mechanism of glucono-δ-lactone-induced acidification on heat-induced gel formation of pork myofibrillar proteinsNARA Subscribed
Food Bioscience · 2026 · Vol. 84 · Elsevier
Junwei Gao; Mengyuan Liu; Huiting Luo; Conggui Chen; Baocai Xu; Xuefei Shao; Peijun Li
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Reduction of N-dimethylnitrosamine by Lactiplantibacillus pentosus R3 during simulated gastrointestinal digestion of fermented sausagesNARA Subscribed
International Journal of Food Microbiology · 2026 · Vol. 455 · Elsevier
Xuefei Shao; Qiong Pan; Qing Xiao; Conggui Chen; Baocai Xu; Peijun Li
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Multi-enzyme cascade colouring for meat without nitrite at low-temperature: Catalysis by NOS-YkuN-YumC and glucose dehydrogenaseNARA Subscribed
Meat Science · 2026 · Vol. 234 · Elsevier
Qing Xiao; Yali Zhou; Huiting Luo; Conggui Chen; Baocai Xu; Peijun Li
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Effect of Staphylococcus xylosus and Lactiplantibacillus plantarum inoculation on in-bag dry-aged beef: Physicochemical characteristics and in vitro digestion propertiesNARA Subscribed
Meat Science · 2026 · Vol. 233 · Elsevier
Zili Yang; Conggui Chen; Baocai Xu; Huiting Luo; Peijun Li
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Unraveling the off-odor generation in spiced beef: Driven by surviving Bacillus species under different thermal treatmentsNARA Subscribed
Food Microbiology · 2026 · Vol. 133 · Academic Press
Qiong Pan; Qianhui Gu; Conggui Chen; Baocai Xu; Peijun Li
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Effect of heat activation on the germination of superdormant Clostridium perfringens spores: A requirement for elevated temperatureNARA Subscribed
Food Research International · 2025 · Vol. 222 · Elsevier
Qing Xiao; Huiting Luo; Conggui Chen; Baocai Xu; Peijun Li
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Unraveling the spoilage characteristics and mechanism of Bacillus spizizenii in spiced beef: Insights from in-situ and metabolomics analysisNARA Subscribed
Food Research International · 2025 · Vol. 221 · Elsevier
Qiong Pan; Xuefei Shao; Qianhui Gu; Conggui Chen; Baocai Xu; Peijun Li
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Changes in volatile organic compounds of tray-packed fresh beef sausages under refrigeration: The roles of dominant spoilage bacteriaNARA Subscribed
Meat Science · 2025 · Vol. 229 · Elsevier
Mengjiao Han; Qianhui Gu; Sam Al-Dalali; Conggui Chen; Baocai Xu; Peijun Li
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L- glutamine promotes germination of superdormant Clostridium perfringens spores mainly by lowering reactive oxygen species levelsNARA Subscribed
Food Chemistry · 2025 · Vol. 493 · Elsevier
Qing Xiao; Huiting Luo; Conggui Chen; Baocai Xu; Peijun Li
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Effect of NOS-YkuN-YumC on the colour of pork at different postmortem timesNARA Subscribed
Meat Science · 2025 · Vol. 228 · Elsevier
Yali Zhou; Huiting Luo; Conggui Chen; Baocai Xu; Peijun Li
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Effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on the flavor formation of in-bag dry-aged beefNARA Subscribed
International Journal of Food Microbiology · 2025 · Vol. 439 · Elsevier
Zili Yang; Sam Al-Dalali; Conggui Chen; Baocai Xu; Huiting Luo; Peijun Li
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Colour formation by bacterial nitric oxide synthase in fermented sausages inoculated with and without Mammaliicoccus vitulinusNARA Subscribed
Meat Science · 2025 · Vol. 225 · Elsevier
Jiaying Qin; Bingyu Li; Miaomiao Zhu; Conggui Chen; Baocai Xu; Huiting Luo; Peijun Li
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Dual roles of heat treatments on the Clostridium perfringens spores: Germination or inactivation?NARA Subscribed
Food Bioscience · 2025 · Vol. 68 · Elsevier
Qing Xiao; Huiting Luo; Qiong Pan; Conggui Chen; Baocai Xu; Peijun Li
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Enzymatic colouring for meat without nitrite: Exploration of bacterial nitric oxide synthase fused with YkuN-YumCNARA Subscribed
Meat Science · 2025 · Vol. 223 · Elsevier
Yali Zhou; Bingyu Li; Huiting Luo; Conggui Chen; Baocai Xu; Peijun Li
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Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MSNARA Subscribed
Food Chemistry · 2025 · Vol. 473 · Elsevier
Qiong Pan; Xuefei Shao; Qing Xiao; Qianhui Gu; Conggui Chen; Baocai Xu; Peijun Li
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Inhibitory effect of preformed Lactiplantibacillus plantarum biofilm against Clostridium perfringens biofilm formation on stainless steel surfacesNARA Subscribed
Food Bioscience · 2025 · Vol. 64 · Elsevier
Ziye Zhang; Huiting Luo; Conggui Chen; Baocai Xu; Peijun Li
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Programmed temperature control for inactivation of Clostridium perfringens spores in cooked chicken with different germinantsNARA Subscribed
Food Bioscience · 2024 · Vol. 61 · Elsevier
Qing Xiao; Huiting Luo; Qiong Pan; Conggui Chen; Baocai Xu; Peijun Li
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Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reduced‑sodium pork by modifying salt-soluble proteinsNARA Subscribed
Food Chemistry · 2024 · Vol. 453 · Elsevier
Qiong Pan; Yu Zhou; Yu Wang; Baocai Xu; Peijun Li; Conggui Chen
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Effect of Latilactobacillus sakei and Staphylococcus xylosus on the textural characteristics of dry fermented sausagesNARA Subscribed
Food Bioscience · 2024 · Vol. 59 · Elsevier
Mengyuan Liu; Huiting Luo; Qing Xiao; Conggui Chen; Baocai Xu; Peijun Li
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Bacterial nitric oxide synthase in colorizing meat products: Current development and future directionsNARA Subscribed
Critical Reviews in Food Science and Nutrition · 2024 · Vol. 64 · Issue 13 · Taylor & Francis
Pan Huang; Huiting Luo; Conggui Chen; Peijun Li; Baocai Xu
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Identification of antioxidant peptides targeting Keap1−Nrf2−ARE pathway from in vitro digestion of pork sausage with partial substitution of NaCl by KClNARA Subscribed
Food Research International · 2023 · Vol. 174 · Elsevier
Lifang Zou; Xia Yu; Kezhou Cai; Baocai Xu; Conggui Chen; Guiran Xiao
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Emission characteristics and quantitative assessment of the health risks of cooking fumes during outdoor barbecuingNARA Subscribed
Environmental Pollution · 2023 · Vol. 323 · Elsevier
Chaoyang Xu; Jiusong Chen; Xiaomin Zhang; Kezhou Cai; Conggui Chen; Baocai Xu
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In vitro digestibility of proteins, peptidomic analysis and antioxidant ability of sodium-reduced pork sausage with partial substitution of NaCl by KClNARA Subscribed
Meat Science · 2023 · Vol. 197 · Elsevier
Lifang Zou; Xia Yu; Yu Zhou; Conggui Chen; Guiran Xiao
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The function and mechanism of lactic acid bacteria in the reduction of toxic substances in food: a reviewNARA Subscribed
Critical Reviews in Food Science and Nutrition · 2022 · Vol. 62 · Issue 21 · Taylor & Francis
Xuefei Shao; Baocai Xu; Conggui Chen; Peijun Li; Huiting Luo
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Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foodsNARA Subscribed
Critical Reviews in Food Science and Nutrition · 2018 · Vol. 58 · Issue 17 · Taylor & Francis
Xing Chen; Ronald Keith Tume; Youling Xiong; Xinglian Xu; Guanghong Zhou; Conggui Chen; Tadayuki Nishiumi
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