Li P - Search Results

1

Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: a potential solution for nitrite substitution in meat products.

Li P, Kong B, Chen Q, Zheng D, Liu N. Li P, et al. Meat Sci. 2013 Jan;93(1):67-72. doi: 10.1016/j.meatsci.2012.08.003. Epub 2012 Aug 8. Meat Sci. 2013. PMID: 22926033

2

Theoretical basis of nitrosomyoglobin formation in a dry sausage model by coagulase-negative staphylococci: Behavior and expression of nitric oxide synthase.

Huang P, Xu B, Shao X, Chen C, Wang W, Li P. Huang P, et al. Among authors: li p. Meat Sci. 2020 Mar;161:108022. doi: 10.1016/j.meatsci.2019.108022. Epub 2019 Nov 27. Meat Sci. 2020. PMID: 31838366

3

Nitrosylmyoglobin formation in meat by Lactobacillus fermentum AS1.1880 is due to its nitric oxide synthase activity.

Luo H, Li P, Zhang H, Diao X, Kong B. Luo H, et al. Among authors: li p. Meat Sci. 2020 Aug;166:108122. doi: 10.1016/j.meatsci.2020.108122. Epub 2020 Mar 18. Meat Sci. 2020. PMID: 32240903

4

Sucrose enhances colour formation in dry sausages by up-regulating gene expression of nitric oxide synthase in Staphylococcus vitulinus.

Huang P, Shao X, Zhu M, Xu B, Chen C, Li P. Huang P, et al. Among authors: li p. Int J Food Microbiol. 2020 Feb 16;315:108419. doi: 10.1016/j.ijfoodmicro.2019.108419. Epub 2019 Nov 5. Int J Food Microbiol. 2020. PMID: 31734616

5

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages.

Xiao Y, Liu Y, Chen C, Xie T, Li P. Xiao Y, et al. Among authors: li p. Food Res Int. 2020 Sep;135:109247. doi: 10.1016/j.foodres.2020.109247. Epub 2020 Apr 15. Food Res Int. 2020. PMID: 32527474

6

Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process.

Xie Y, Chen B, Guo J, Nie W, Zhou H, Li P, Zhou K, Xu B. Xie Y, et al. Among authors: li p. Meat Sci. 2021 Sep;179:108527. doi: 10.1016/j.meatsci.2021.108527. Epub 2021 Apr 24. Meat Sci. 2021. PMID: 33962166

7

Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).

Li P, Zhou H, Wang Z, Al-Dalali S, Nie W, Xu F, Li C, Li P, Cai K, Xu B. Li P, et al. Among authors: li c. Meat Sci. 2022 Dec;194:108992. doi: 10.1016/j.meatsci.2022.108992. Epub 2022 Sep 22. Meat Sci. 2022. PMID: 36170784

8

Potential use of multispectral imaging technology to identify moisture content and water-holding capacity in cooked pork sausages.

Ma F, Zhang B, Wang W, Li P, Niu X, Chen C, Zheng L. Ma F, et al. Among authors: li p. J Sci Food Agric. 2018 Mar;98(5):1832-1838. doi: 10.1002/jsfa.8659. Epub 2017 Oct 12. J Sci Food Agric. 2018. PMID: 28872679

9

Combined effect of CaCl₂ and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions.

Wang Y, Zhou Y, Li PJ, Wang XX, Cai KZ, Chen CG. Wang Y, et al. Food Chem. 2018 Dec 15;269:236-243. doi: 10.1016/j.foodchem.2018.06.107. Epub 2018 Jun 21. Food Chem. 2018. PMID: 30100429

10

Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts.

Zhou Y, Wang Y, Ma F, Li PJ, Xu BC, Chen CG. Zhou Y, et al. Poult Sci. 2020 Mar;99(3):1717-1723. doi: 10.1016/j.psj.2019.10.065. Epub 2019 Dec 26. Poult Sci. 2020. PMID: 32115039 Free PMC article.

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