Xiefei Li - Concepedia

Author

Xiefei Li

Guiyang Medical University ORCID

Also Known As

Mingzheng Huang, Peng Luo, Qun Huang, Xiefei Li

Publications

345

Citations

H-Index

Concepts

All Affiliations

Guiyang Medical University Fujian Agriculture and Forestry University Chengdu University Tibet University

About

Xiefei Li is an author at Guiyang Medical University specializing in health sciences, food chemistry, and meat science.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	129
2	Medicine	2	2	102
3	Biochemistry	2	2	46
4	Metabolism	2	2	102
5	Natural Sciences	1	1	23

Xiefei Li

Publications

259

Citations

H-Index

Page 1

	Year	Citations
Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics Wang Qia, Xiefei Li, Bei Xue, LWT FlavoromicsFood ContaminantMeat QualityFeed AdditiveFood Microbiology	2022	79
Mechanisms of cooking methods on flavor formation of Tibetan pork Lujie Cheng, Xin Li, Yuting Tian, Food Chemistry X	2023	54
Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing Yongyan Wu, Xiaole Xiang, Xiefei Li, Ultrasonics Sonochemistry Food ChemistrySodium ChlorideSonoelectrochemistrySonochemistrySalted Egg Yolks	2023	27
The properties and formation mechanism of ovalbumin-fucoidan complex Wenshan Duan, Lei Chen, Fei Liu, International Journal of Biological Macromolecules Protein AssemblyBiochemistryProtein FoldingNatural SciencesOvalbumin-fucoidan Complex	2023	23
Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork: meat quality, water distribution, and microstructure Junmei Liu, Xiefei Li, Jing Rong, Food Quality and Safety NutritionProlonged CookingFood AnalysisFood BiophysicsMeat Quality	2024	23
An effective means to improve the flavor quality of traditional fermented sour meat: The salt reduction strategy Kai Dong, Wang Qia, Xiefei Li, LWT	2024	21
Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage Yingmei Wu, Shuaihao Sun, Xin Li, International Journal of Biological Macromolecules	2024	17
Emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes Xiefei Li Food Chemistry X	2024	15

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