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NARA Subscribed41
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Elsevier41
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✓Meat Science41
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202610
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20247
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Li-li Chen results 41 · Newest (Page 1/2, per page 25)
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Journal: Meat Science ×Author: Li-li Chen ×Clear All Filters
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A highly accurate framework for estimating eye muscle area and backfat thickness of pigs in vivo using deep learningNARA Subscribed
Meat Science · 2026 · Vol. 240 · Elsevier
Yongpeng Li; Yihao Liu; Rong Xu; Chenggan Li; Xian Tong; Liping Pan; Ziyun Liang; Qingshuang Zhou; Yaosheng Chen; Xiaohong Liu; Delin Mo
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Role of coagulase-negative staphylococci in color development of fermented meat products based on nitric oxide synthase activity and nos gene expressionNARA Subscribed
Meat Science · 2026 · Vol. 240 · Elsevier
Risu Na; Jiawang Wang; Jiasheng Lu; Zhengyi Li; Qian Chen; Baohua Kong
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The role of different ionic celluloses in modulating myofibrillar protein gelation through high internal phase Pickering emulsionsNARA Subscribed
Meat Science · 2026 · Vol. 243 · Elsevier
Cinan Li; Yang Wang; Chaoyue Yang; Lihua Shang; Yuqian Guan; Ning Liu; Ying Chen; Yuanyuan Liu; Qiujin Zhu; Ying Zhou
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Effects of the hydration state of psyllium husk on the gel properties of pork meat batters under 50% phosphate reduction: Protein molecular interactions and lipid conformational alterationsNARA Subscribed
Meat Science · 2026 · Vol. 239 · Elsevier
Yu Wang; Hao Chen; Ning-ning Liu; Ke Li; Bo Chen; Jun-guang Li; Yan-hong Bai
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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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Chitosan‑sodium alginate-thyme essential oil Pickering emulsions: Preservation efficacy and protection of myofibrillar protein structure in refrigerated porkNARA Subscribed
Meat Science · 2026 · Vol. 237 · Elsevier
Huiyun Zhang; Xinling Li; Fang Chen; Huaibin Kang
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Novel cooking techniques and their impact on livestock meat quality: A comprehensive review of processing, eating, nutritional, and safety qualityNARA Subscribed
Meat Science · 2026 · Vol. 237 · Elsevier
Jiaxin Liu; JianFang Li; Xingchen Kong; Xu Yang; Jiaxin Chen; Ruiyan Wang; Xintong Chen; Guishan Liu
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Synergistic inhibition of lipid and protein oxidation in refrigerated pork by a chitosan-based composite film incorporated with ZnO and lysine-modified walnut melaninNARA Subscribed
Meat Science · 2026 · Vol. 236 · Elsevier
Wenhui Liang; Bochao Li; Qing Zhou; Yufei Yuan; Jia nan Chen; Jia Liu; Xiaohui Song; Zezhen Li; Yu Wang; Jianbing Di
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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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Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausagesNARA Subscribed
Meat Science · 2025 · Vol. 230 · Elsevier
Dan Li; Yuyu Du; Liya Su; Yaqiu Lin; Jiong Zheng; Fidel Toldrá; Chenglin Zhu; Muying Du; Yuan Liu; Juan Chen
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Quality characteristics of frankfurters influenced by lard-based diacylglycerol containing catechin during storage at 4 °CNARA Subscribed
Meat Science · 2025 · Vol. 229 · Elsevier
Yuexin Li; Wenting Hui; Qian Liu; Qian Chen; Fangda Sun; Baohua Kong; Hui Wang
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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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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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Evaluation and reinforcement of the physicochemical properties of hybrid meatball kung-wan partially replaced with rice proteinNARA Subscribed
Meat Science · 2025 · Vol. 227 · Elsevier
Jhih-Ting Hsiao; Ting-Wei Chang; Li-Yu Chen; Fuu Sheu
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Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezingNARA Subscribed
Meat Science · 2025 · Vol. 225 · Elsevier
Yu Zhou; Qiong Pan; Wen Li; Lifang Zou; Qing-fei Du; Wu Wang; Cong-gui Chen
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Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsionsNARA Subscribed
Meat Science · 2025 · Vol. 225 · Elsevier
Yu Wang; Ning-ning Liu; Ke Li; Bo Chen; Jia-le Wang; Jun-guang Li; Yan-hong Bai
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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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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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The role of coagulase-negative staphylococci on aroma generation of fermented sausageNARA Subscribed
Meat Science · 2025 · Vol. 221 · Elsevier
Juan Chen; Shenmiao Li; Yaqiu Lin; Fidel Toldrá; Xiaonan Lu
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The improved gel properties of myofibrillar protein under low salt condition by ultrasound-assisted sodium tripolyphosphateNARA Subscribed
Meat Science · 2025 · Vol. 220 · Elsevier
Rui Li; Xiaoqi Li; Chen Wang; Guiming Zhang; Yabin Niu; Fashan Wei; Lin Chen; Xianchao Feng
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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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Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausagesNARA Subscribed
Meat Science · 2024 · Vol. 217 · Elsevier
Huan Zhang; Huizhu Wang; Qian Chen; Yungang Cao; Junrong Huang; Yuexin Li; Xianqi Yao; Baohua Kong
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Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solutionNARA Subscribed
Meat Science · 2024 · Vol. 216 · Elsevier
Yu Zhou; Xia Yu; Ran Xiao; Li-fang Zou; Qing-fei Du; Fei Ma; Cong-gui Chen
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Improving the storage quality of Harbin red sausages by quaternized chitosan/sodium alginate coating curcumin nano-emulsionNARA Subscribed
Meat Science · 2024 · Vol. 216 · Elsevier
Ying-ao Zhu; Fei Li; Meihui Wang; Yuhang Cao; Baohua Kong; Qian Liu; Hui Wang; Qian Chen
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