Li X - Search Results

1

Quantitative phosphoproteomic analysis of caprine muscle with high and low meat quality.

Liu M, Wei Y, Li X, Quek SY, Zhao J, Zhong H, Zhang D, Liu Y. Liu M, et al. Among authors: li x. Meat Sci. 2018 Jul;141:103-111. doi: 10.1016/j.meatsci.2018.01.001. Epub 2018 Jan 2. Meat Sci. 2018. PMID: 29580736

2

The effect of temperature in the range of -0.8 to 4°C on lamb meat color stability.

Li X, Zhang Y, Li Z, Li M, Liu Y, Zhang D. Li X, et al. Among authors: li z, li m. Meat Sci. 2017 Dec;134:28-33. doi: 10.1016/j.meatsci.2017.07.010. Epub 2017 Jul 13. Meat Sci. 2017. PMID: 28750332

3

Comparison of protein differences between high- and low-quality goat and bovine parts based on iTRAQ technology.

Wei Y, Li X, Zhang D, Liu Y. Wei Y, et al. Among authors: li x. Food Chem. 2019 Aug 15;289:240-249. doi: 10.1016/j.foodchem.2019.03.052. Epub 2019 Mar 12. Food Chem. 2019. PMID: 30955608

4

Association between meat color of DFD beef and other quality attributes.

Ijaz M, Li X, Zhang D, Hussain Z, Ren C, Bai Y, Zheng X. Ijaz M, et al. Among authors: li x. Meat Sci. 2020 Mar;161:107954. doi: 10.1016/j.meatsci.2019.107954. Epub 2019 Oct 24. Meat Sci. 2020. PMID: 31710884

5

Comparative profiling of sarcoplasmic phosphoproteins in ovine muscle with different color stability.

Li M, Li Z, Li X, Xin J, Wang Y, Li G, Wu L, Shen QW, Zhang D. Li M, et al. Among authors: li z, li g, li x. Food Chem. 2018 Feb 1;240:104-111. doi: 10.1016/j.foodchem.2017.07.097. Epub 2017 Jul 19. Food Chem. 2018. PMID: 28946221

6

Quantitative phosphoproteomic analysis among muscles of different color stability using tandem mass tag labeling.

Li Z, Li M, Li X, Xin J, Wang Y, Shen QW, Zhang D. Li Z, et al. Among authors: li x, li m. Food Chem. 2018 May 30;249:8-15. doi: 10.1016/j.foodchem.2017.12.047. Epub 2017 Dec 14. Food Chem. 2018. PMID: 29407935

7

Meat Color Stability of Ovine Muscles Is Related to Glycolytic Dehydrogenase Activities.

Xin J, Li Z, Li X, Li M, Li G, Rao W, Zhang D. Xin J, et al. Among authors: li z, li g, li x, li m. J Food Sci. 2018 Oct;83(10):2432-2438. doi: 10.1111/1750-3841.14321. J Food Sci. 2018. PMID: 30300467

8

Postmortem ageing influences the thawed meat quality of frozen lamb loins.

Li G, Li Z, Li X, Wang Y, Zhu J, Zhang D. Li G, et al. Among authors: li z, li x. Food Chem. 2019 Mar 1;275:105-112. doi: 10.1016/j.foodchem.2018.09.095. Epub 2018 Sep 15. Food Chem. 2019. PMID: 30724176

9

Effects of temperature on protein phosphorylation in postmortem muscle.

Ren C, Hou C, Li Z, Li X, Bai Y, Zhang D. Ren C, et al. Among authors: li z, li x. J Sci Food Agric. 2020 Jan 30;100(2):551-559. doi: 10.1002/jsfa.10045. Epub 2019 Nov 14. J Sci Food Agric. 2020. PMID: 31587285

10

Effects of phosphorylation on μ-calpain activity at different incubation temperature.

Du M, Li X, Li Z, Shen Q, Wang Y, Li G, Zhang D. Du M, et al. Among authors: li z, li g, li x. Food Res Int. 2017 Oct;100(Pt 2):318-324. doi: 10.1016/j.foodres.2017.08.055. Epub 2017 Aug 24. Food Res Int. 2017. PMID: 28888457

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

184,122 results

Search Page

Filters