Li H - Search Results

1

Astral-based DIA proteomics explored the flavor enhancement mechanism of Chinese traditional smoked bacon by staphylococcal co-fermentation.

Yang L, Li H, Wu H, Sun X, Liu S, Lang K, He Z. Yang L, et al. Among authors: li h. Food Chem. 2025 Jan 15;463(Pt 4):141563. doi: 10.1016/j.foodchem.2024.141563. Epub 2024 Oct 9. Food Chem. 2025. PMID: 39395352

2

Effect of high-pressure treatment on the fatty acid composition of intramuscular lipid in pork.

He Z, Huang Y, Li H, Qin G, Wang T, Yang J. He Z, et al. Among authors: li h. Meat Sci. 2012 Jan;90(1):170-5. doi: 10.1016/j.meatsci.2011.06.022. Epub 2011 Jul 5. Meat Sci. 2012. PMID: 21807468

3

Development and application of a method for the analysis of two trichothecenes: deoxynivalenol and T-2 toxin in meat in China by HPLC-MS/MS.

Zou Z, He Z, Li H, Han P, Tang J, Xi C, Li Y, Zhang L, Li X. Zou Z, et al. Among authors: li y, li h, li x. Meat Sci. 2012 Mar;90(3):613-7. doi: 10.1016/j.meatsci.2011.10.002. Epub 2011 Oct 12. Meat Sci. 2012. PMID: 22088975

4

Effect of antioxidant on the fatty acid composition and lipid oxidation of intramuscular lipid in pressurized pork.

Huang Y, He Z, Li H, Li F, Wu Z. Huang Y, et al. Among authors: li f, li h. Meat Sci. 2012 Jun;91(2):137-41. doi: 10.1016/j.meatsci.2012.01.006. Epub 2012 Jan 16. Meat Sci. 2012. PMID: 22317893

5

Removal of 3-methylindole by lactic acid bacteria in vitro.

Meng X, He ZF, Li HJ, Zhao X. Meng X, et al. Exp Ther Med. 2013 Oct;6(4):983-988. doi: 10.3892/etm.2013.1251. Epub 2013 Aug 6. Exp Ther Med. 2013. PMID: 24137302 Free PMC article.

6

Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon.

Huang Y, Li H, Huang T, Li F, Sun J. Huang Y, et al. Among authors: li f, li h. Food Chem. 2014 Apr 15;149:31-9. doi: 10.1016/j.foodchem.2013.10.081. Epub 2013 Oct 26. Food Chem. 2014. PMID: 24295673

7

Effect of Growth on Fatty Acid Composition of Total Intramuscular Lipid and Phospholipids in Ira Rabbits.

Xue S, He Z, Lu J, Tao X, Zheng L, Xie Y, Xiao X, Peng R, Li H. Xue S, et al. Among authors: li h. Korean J Food Sci Anim Resour. 2015;35(1):10-8. doi: 10.5851/kosfa.2015.35.1.10. Epub 2015 Feb 28. Korean J Food Sci Anim Resour. 2015. PMID: 26761795 Free PMC article.

8

Effect of Different Cooking Methods on the Composition of Intramuscular Fatty Acids of Hyla Rabbit.

Xue S, Xiao X, He Z, Li H. Xue S, et al. Among authors: li h. Korean J Food Sci Anim Resour. 2016;36(2):178-85. doi: 10.5851/kosfa.2016.36.2.178. Epub 2016 Apr 30. Korean J Food Sci Anim Resour. 2016. PMID: 27194925 Free PMC article.

9

Identification the Key Odorants in Different Parts of Hyla Rabbit Meat via Solid Phase Microextraction Using Gas Chromatography Mass Spectrometry.

Xie Y, He Z, Lv J, Zhang E, Li H. Xie Y, et al. Among authors: li h. Korean J Food Sci Anim Resour. 2016;36(6):719-728. doi: 10.5851/kosfa.2016.36.6.719. Epub 2016 Dec 31. Korean J Food Sci Anim Resour. 2016. PMID: 28115882 Free PMC article.

10

Effect of nano-scaled rabbit bone powder on physicochemical properties of rabbit meat batter.

Li S, He Z, Li H. Li S, et al. Among authors: li h. J Sci Food Agric. 2018 Sep;98(12):4533-4541. doi: 10.1002/jsfa.8981. Epub 2018 Apr 6. J Sci Food Agric. 2018. PMID: 29485183

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

120,001 results

Search Page

Filters