Li X - Search Results

1

Magnetic nanoparticle-based immunosensors and aptasensors for mycotoxin detection in foodstuffs: An update.

Gao S, Zhou R, Zhang D, Zheng X, El-Seedi HR, Chen S, Niu L, Li X, Guo Z, Zou X. Gao S, et al. Among authors: li x. Compr Rev Food Sci Food Saf. 2024 Jan;23(1):e13266. doi: 10.1111/1541-4337.13266. Compr Rev Food Sci Food Saf. 2024. PMID: 38284585 Review.

2

Spatial-temporal distribution of deoxynivalenol, aflatoxin B₁, and zearalenone in the solid-state fermentation basin of traditional vinegar and their potential correlation with microorganisms.

Shen L, Wang Y, Li X, Hou Z, Mao J, Shi J, Battino M, Routledge MN, Gong Y, Zou X, Zhang D. Shen L, et al. Among authors: li x. Food Chem. 2024 Feb 1;433:137317. doi: 10.1016/j.foodchem.2023.137317. Epub 2023 Sep 1. Food Chem. 2024. PMID: 37683481

3

Saltiness enhancement by "má là" umami flavor in NaCl model aqueous and oil-added systems.

Sun X, Zhong K, Zhang D, Shi B, Wang H, Shi J, Li X, Battino M, Zou X, Zhao L. Sun X, et al. Among authors: li x. Food Res Int. 2023 Nov;173(Pt 1):113277. doi: 10.1016/j.foodres.2023.113277. Epub 2023 Jul 13. Food Res Int. 2023. PMID: 37803590

4

Effects of protein posttranslational modifications on meat quality: A review.

Li X, Zhang D, Ren C, Bai Y, Ijaz M, Hou C, Chen L. Li X, et al. Compr Rev Food Sci Food Saf. 2021 Jan;20(1):289-331. doi: 10.1111/1541-4337.12668. Epub 2020 Nov 14. Compr Rev Food Sci Food Saf. 2021. PMID: 33443799 Review.

5

Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness.

Chen L, Li X, Ni N, Liu Y, Chen L, Wang Z, Shen QW, Zhang D. Chen L, et al. Among authors: li x. J Sci Food Agric. 2016 Mar 30;96(5):1474-83. doi: 10.1002/jsfa.7244. Epub 2015 Jun 15. J Sci Food Agric. 2016. PMID: 25950868

6

Effect of inhibition of μ-calpain on the myofibril structure and myofibrillar protein degradation in postmortem ovine muscle.

Li Z, Li X, Gao X, Du M, Zhang D. Li Z, et al. Among authors: li x. J Sci Food Agric. 2017 May;97(7):2122-2131. doi: 10.1002/jsfa.8018. Epub 2016 Sep 28. J Sci Food Agric. 2017. PMID: 27581860

7

A comparative analysis of phosphoproteome in ovine muscle at early postmortem in relationship to tenderness.

Li X, Chen L, He F, Li M, Shen Q, Zhang D. Li X, et al. Among authors: li m. J Sci Food Agric. 2017 Oct;97(13):4571-4579. doi: 10.1002/jsfa.8326. Epub 2017 May 4. J Sci Food Agric. 2017. PMID: 28345137

8

Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage.

Hussain Z, Li X, Ijaz M, Xiao X, Hou C, Zheng X, Ren C, Zhang D. Hussain Z, et al. Among authors: li x. Food Sci Anim Resour. 2020 Apr;40(3):311-322. doi: 10.5851/kosfa.2019.e79. Epub 2020 Apr 30. Food Sci Anim Resour. 2020. PMID: 32426712 Free PMC article.

9

Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem.

Zhang Y, Li X, Zhang D, Ren C, Bai Y, Ijaz M, Wang X, Zhao Y. Zhang Y, et al. Among authors: li x. Food Sci Anim Resour. 2021 Jul;41(4):650-663. doi: 10.5851/kosfa.2021.e22. Epub 2021 Jul 1. Food Sci Anim Resour. 2021. PMID: 34291213 Free PMC article.

10

Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach.

Ge Y, Zhang D, Zhang H, Li X, Fang F, Liang C, Wang Z. Ge Y, et al. Among authors: li x. Food Sci Anim Resour. 2021 Sep;41(5):802-815. doi: 10.5851/kosfa.2021.e37. Epub 2021 Sep 1. Food Sci Anim Resour. 2021. PMID: 34632400 Free PMC article.

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