| Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage C Li, L He, G Jin, S Ma, W Wu, L Gai Meat Science 128, 68-76, 2017 | 77 | 2017 |
| Effect of irradiation modification on conformation and gelation properties of pork myofibrillar and sarcoplasmic protein C Li, L He, S Ma, W Wu, H Yang, X Sun, A Peng, L Wang, G Jin, J Zhang, ... Food hydrocolloids 84, 181-192, 2018 | 47 | 2018 |
| Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study C Li, A Peng, L He, S Ma, W Wu, H Yang, X Sun, Q Zeng, G Jin, J Zhang, ... Food chemistry 252, 108-114, 2018 | 41 | 2018 |
| Phosphorylation of porcine bone collagen peptide to improve its calcium chelating capacity and its effect on promoting the proliferation, differentiation and mineralization of … W Wu, L He, C Li, S Zhao, Y Liang, F Yang, M Zhang, G Jin, M Ma Journal of functional foods 64, 103701, 2020 | 39 | 2020 |
| Impact of salt content and hydrogen peroxide-induced oxidative stress on protein oxidation, conformational/morphological changes, and micro-rheological properties of porcine … M Zhang, C Li, Y Zhang, J Pan, S Huang, L He, G Jin Food Chemistry 370, 131074, 2022 | 37 | 2022 |
| Effect of pulsed pressure-assisted brining on lipid oxidation and volatiles development in pork bacon during salting and drying-ripening G Jin, L He, C Li, Y Zhao, C Chen, Y Zhang, J Zhang, M Ma LWT 64 (2), 1099-1106, 2015 | 37 | 2015 |
| Effects of gamma ray irradiation-induced protein hydrolysis and oxidation on tenderness change of fresh pork during storage M Zhang, L He, C Li, F Yang, S Zhao, Y Liang, G Jin Meat science 163, 108058, 2020 | 30 | 2020 |
| Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham C Li, L Mora, M Gallego, MC Aristoy, F Toldrá Food chemistry 332, 127388, 2020 | 26 | 2020 |
| Structure-function relationship of small peptides generated during the ripening of Spanish dry-cured ham: Peptidome, molecular stability and computational modelling C Li, L Mora, F Toldrá Food chemistry 375, 131673, 2022 | 18 | 2022 |
| A multivariate insight into the organoleptic properties of porcine muscle by ultrasound-assisted brining: Protein oxidation, water state and microstructure J Pan, C Li, X Liu, L He, M Zhang, S Huang, S Huang, Y Liu, Y Zhang, ... LWT, 113136, 2022 | 18 | 2022 |
| Effects of ultrasound-assisted sodium bisulfite pretreatment on the preparation of cholesterol-lowering peptide precursors from soybean protein S Huang, Y Li, C Li, S Ruan, SMR Azam, NO Yang, X Ye, Y Wang, H Ma International Journal of Biological Macromolecules, 2021 | 17 | 2021 |
| Progress in understanding and controlling the detrimental effects of irradiation treatment on meat quality C Li, G Jin, S Ma, L He, M Ma 食品科学/Food Science 37 (21), 291-298, 2016 | 17* | 2016 |
| Underlying formation mechanisms of ultrasound-assisted brined porcine meat: The role of physicochemical modification, myofiber fragmentation and histological organization G Jin, Y Liu, Y Zhang, C Li, L He, Y Zhang, Y Wang, J Cao Ultrasonics Sonochemistry 94, 106318, 2023 | 12 | 2023 |
| Characterization of antioxidant efficacy of peptide extracts as affected by peptide interactions during the ripening of Spanish dry-cured ham C Li, L Mora, F Toldrá Food Research International 147, 110525, 2021 | 10 | 2021 |
| Advanced lipidomics in the modern meat industry: Quality traceability, processing requirement, and health concerns C Li, B Öztürk-Kerimoğlu, L He, M Zhang, J Pan, Y Liu, Y Zhang, S Huang, ... Frontiers in Nutrition, 1093, 2022 | 9 | 2022 |
| Interactions between unfolding/disassembling behaviors, proteolytic subfragments and reversible aggregation of oxidized skeletal myosin isoforms at different salt contents M Zhang, C Li, Y Zhang, L He, W Li, M Zhang, J Pan, S Huang, Y Liu, ... Food Research International 157, 111449, 2022 | 8 | 2022 |
| Ultrasound-assisted multi-enzymatic system for the preparation of ACE inhibitory peptides with low bitterness from corn gluten meal S Huang, Y Li, C Li, S Ruan, W Qu, Y Ding, X Ye, H Ma Processes 9 (12), 2170, 2021 | 8 | 2021 |
| Promotion effect of salt on intramuscular neutral lipid hydrolysis during dry-salting process of porcine (biceps femoris) muscles by inducing phosphorylation of ATGL, HSL and … J Pan, S Zhao, L He, M Zhang, C Li, S Huang, J Wang, G Jin Food Chemistry, 131597, 2021 | 8 | 2021 |
| Effect of d-glucose on the chemical characteristics and irradiation off-odor performance in porcine meat emulsion system C Li, G Jin, L He, C Xiao LWT 133, 110138, 2020 | 8 | 2020 |
| Effect of irradiation on the flavor and color of pork sausages L He, C Li, S Ma, G Jin 食品科学/Food Science 38 (9), 34-39, 2017 | 7* | 2017 |
Fidel ToldraInstituto de Agroquimica y Tecnologia de Alimentos CSIC在 iata.csic.es 的电子邮件经过验证
