Li J - Search Results

1

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

2

Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis.

Ma L, Gao M, Zhang L, Qiao Y, Li J, Du L, Zhang H, Wang H. Ma L, et al. Among authors: li j. Food Chem. 2022 Jun 1;378:132058. doi: 10.1016/j.foodchem.2022.132058. Epub 2022 Jan 6. Food Chem. 2022. PMID: 35032805

3

Characterization of honey peach (Prunus persica (L.) Batsch) aroma variation and unraveling the potential aroma metabolism mechanism through proteomics analysis under abiotic stress.

Li Q, Yang S, Zhang R, Liu S, Zhang C, Li Y, Li J. Li Q, et al. Among authors: li y, li j. Food Chem. 2022 Aug 30;386:132720. doi: 10.1016/j.foodchem.2022.132720. Epub 2022 Mar 16. Food Chem. 2022. PMID: 35339764

4

Flavor characteristics of Shanlan rice wines fermented for different time based on HS-SPME-GC-MS-O, HS-GC-IMS, and electronic sensory analyses.

Hao Y, Li J, Zhao Z, Xu W, Wang L, Lin X, Hu X, Li C. Hao Y, et al. Among authors: li c, li j. Food Chem. 2024 Jan 30;432:137150. doi: 10.1016/j.foodchem.2023.137150. Epub 2023 Aug 21. Food Chem. 2024. PMID: 37634344

5

Characterization and exploration of dynamic variation of volatile compounds in vine tea during processing by GC-IMS and HS-SPME/GC-MS combined with machine learning algorithm.

Li Q, Zhang C, Liu W, Li B, Chen S, Wang H, Li Y, Li J. Li Q, et al. Among authors: li y, li j, li b. Food Chem. 2024 Dec 1;460(Pt 3):140580. doi: 10.1016/j.foodchem.2024.140580. Epub 2024 Jul 31. Food Chem. 2024. PMID: 39142197

6

A lipidomic and volatilomic approach to map the lipid profile and related volatile compounds in roasted quail meat using circulating non-fried roast technology.

Liu H, Zhang Y, Ji H, Li J, Ma Q, Hamid N, Xing J, Gao P, Li P, Li J, Li Q. Liu H, et al. Among authors: li j, li q, li p. Food Chem. 2024 Dec 15;461:140948. doi: 10.1016/j.foodchem.2024.140948. Epub 2024 Aug 22. Food Chem. 2024. PMID: 39182334

7

Sensory qualities markers of n-3 PUFA enriched fresh pork meat fattened by linseed oil and selenium methionine.

Hui T, Li Q, Fang Z, Li R, Sun Y, Li J, Yang Y. Hui T, et al. Among authors: li j, li q, li r. Food Chem. 2025 Feb 1;464(Pt 3):141832. doi: 10.1016/j.foodchem.2024.141832. Epub 2024 Oct 30. Food Chem. 2025. PMID: 39504892

8

Exploring the freshness biomarker and volatiles formation in stored pork by means of lipidomics and volatilomics.

Zhang Y, Li J, Zeng Z, Wei X, Brunton NP, Yang Y, Gao P, Xing J, Li P, Liu F, Liu R, Li Q, Liu H, Li J. Zhang Y, et al. Among authors: li j, li q, li p. Food Res Int. 2025 Jan;200:115476. doi: 10.1016/j.foodres.2024.115476. Epub 2024 Dec 1. Food Res Int. 2025. PMID: 39779125

9

Comparative Metabolomics Analyses of Plantaricin Q7 Production by Lactobacillus plantarum Q7.

Bu Y, Yang H, Li J, Liu Y, Liu T, Gong P, Zhang L, Wang S, Yi H. Bu Y, et al. Among authors: li j. J Agric Food Chem. 2021 Sep 15;69(36):10741-10748. doi: 10.1021/acs.jafc.1c03533. Epub 2021 Sep 3. J Agric Food Chem. 2021. PMID: 34478301

10

Background ions into exclusion list: A new strategy to enhance the efficiency of DDA data collection for high-throughput screening of chemical contaminations in food.

Tan H, Sun F, Abdallah MF, Li J, Zhou J, Li Y, Yang S. Tan H, et al. Among authors: li y, li j. Food Chem. 2022 Aug 15;385:132669. doi: 10.1016/j.foodchem.2022.132669. Epub 2022 Mar 9. Food Chem. 2022. PMID: 35299021

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