Li L - Search Results

1

High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage.

Li L, Feng L, Yi J, Hua C, Chen F, Liao X, Wang Z, Hu X. Li L, et al. Int J Food Microbiol. 2010 Aug 15;142(1-2):180-4. doi: 10.1016/j.ijfoodmicro.2010.06.020. Epub 2010 Jun 30. Int J Food Microbiol. 2010. PMID: 20650536

2

Dynamic predictive model for growth of Salmonella spp. in scrambled egg mix.

Li L, Cepeda J, Subbiah J, Froning G, Juneja VK, Thippareddi H. Li L, et al. Food Microbiol. 2017 Jun;64:39-46. doi: 10.1016/j.fm.2016.12.007. Epub 2016 Dec 22. Food Microbiol. 2017. PMID: 28213033

3

Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef.

Li L, Valenzuela-Martinez C, Redondo M, Juneja VK, Burson DE, Thippareddi H. Li L, et al. J Food Sci. 2012 Nov;77(11):M598-603. doi: 10.1111/j.1750-3841.2012.02922.x. J Food Sci. 2012. PMID: 23163907

4

Identification of the Dominant Microbial Species of Spoiled Crisp Grass Carp ( Ctenopharyngodon idellus C. et V.) and Grass Carp ( Ctenopharyngodon idellus) Fillets during Cold Storage by Culture-Independent 16S rDNA Sequence Analysis.

Li L, Pan Z, Shen Z. Li L, et al. J Food Prot. 2018 Jan;81(1):84-92. doi: 10.4315/0362-028X.JFP-17-141. J Food Prot. 2018. PMID: 29271684 Free article.

5

The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish.

Xu Y, Li L, Regenstein JM, Gao P, Zang J, Xia W, Jiang Q. Xu Y, et al. Among authors: li l. Food Chem. 2018 Aug 1;256:259-267. doi: 10.1016/j.foodchem.2018.02.142. Epub 2018 Feb 26. Food Chem. 2018. PMID: 29606447

6

Gel properties and interactions of scallop (Patinopecten yessoensis) male gonad hydrolysates and nonionic polysaccharide mixtures.

Jiang XY, Yan JN, Li L, Sun W, Nie B, Wu HT. Jiang XY, et al. Among authors: li l. Food Chem. 2022 Nov 15;394:133482. doi: 10.1016/j.foodchem.2022.133482. Epub 2022 Jun 14. Food Chem. 2022. PMID: 35777253

7

Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation.

Tan G, Wang Y, Hu M, Li X, Li X, Pan Z, Li M, Li L, Zheng Z. Tan G, et al. Among authors: li x, li m, li l. Front Microbiol. 2022 Aug 8;13:976206. doi: 10.3389/fmicb.2022.976206. eCollection 2022. Front Microbiol. 2022. PMID: 36003925 Free PMC article.

8

Formation and retention of aroma compounds in pigeons roasted by circulating non-fried roast technique by means of UHPLC-HRMS and GC-O-MS.

Liu H, Li J, Zhang Y, Li L, Gong H, Tan L, Gao P, Li P, Xing J, Liang B, Li J. Liu H, et al. Among authors: li j, li l, li p. Food Chem. 2024 Oct 30;456:139960. doi: 10.1016/j.foodchem.2024.139960. Epub 2024 Jun 3. Food Chem. 2024. PMID: 38870809

9

Updates and advances on pharmacological properties of Taraxacum mongolicum Hand.-Mazz and its potential applications.

Zhang Y, Hu YF, Li W, Xu GY, Wang KR, Li L, Luo H, Zou L, Wu JS. Zhang Y, et al. Among authors: li w, li l. Food Chem. 2022 Mar 30;373(Pt A):131380. doi: 10.1016/j.foodchem.2021.131380. Epub 2021 Oct 11. Food Chem. 2022. PMID: 34710697

10

Complex characterization and formation mechanism of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/konjac gum composite gels.

Yan JN, Cui XF, Jiang XY, Li L, Sun W, Wu HT. Yan JN, et al. Among authors: li l. J Food Sci. 2022 Jul;87(7):2953-2964. doi: 10.1111/1750-3841.16163. Epub 2022 Jun 10. J Food Sci. 2022. PMID: 35686600

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