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Li-Xiang Li results 5 · Newest (Page 1/1, per page 25)
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Journal: Meat Science ×Author: Li-Xiang Li ×Clear All Filters
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Regulation of antioxidant properties and applications of Debaryomyces hansenii HRB1 and Rhodotorula mucilaginosa SH9 in fermented dry sausages: From NaCl pre-stress to performance enhancementNARA Subscribed
Meat Science · 2026 · Vol. 238 · Elsevier
Yumeng Sui; Xinran Guo; Biying Zhang; Xiang-ao Li; Yuan Tian; Baohua Kong; Huan Zhang; Qian Chen
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Impacts of chitosan/pullulan/carvacrol film on the quality and microbial diversity of refrigerated goat meatNARA Subscribed
Meat Science · 2025 · Vol. 220 · Elsevier
Longquan Xiao; Molazi Lapu; Lin Cui; Jing Li; Xinhui Wang; Xiang Li; Mingxue Liu; Dayu Liu
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Apoptosis and its role in postmortem meat tenderness: A comprehensive reviewNARA Subscribed
Meat Science · 2025 · Vol. 219 · Elsevier
Yingxin Zhao; Can Xiang; Bimol C. Roy; Heather L. Bruce; Christophe Blecker; Yanyan Zhang; Chongxin Liu; Dequan Zhang; Li Chen; Caiyan Huang
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Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layersNARA Subscribed
Meat Science · 2024 · Vol. 217 · Elsevier
Mi Tang; Xin Feng; Liang Ma; Yong Yu; Hankun Zhu; Yu Fu; Kangting Sun; Xiaoqian Wu; Jinyong Wang; Xiang Li; Yuhao Zhang
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Integrating identification and targeted proteomics to discover the potential indicators of postmortem lamb meat qualityNARA Subscribed
Meat Science · 2023 · Vol. 199 · Elsevier
Caiyan Huang; Christophe Blecker; Li Chen; Can Xiang; Xiaochun Zheng; Zhenyu Wang; Dequan Zhang
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