Xinfu Li

Effects of different thermal treatment temperatures on volatile flavour compounds of water-boiled salted duck after packaging

Qiusheng Xie, Baocai Xu, Ying Xu et al. · LWT · 2021 · 114 citations · Full text

Agriculture, Animal Sciences, Food Science +17

Changes in the microbial communities in vacuum-packaged smoked bacon during storage

Xinfu Li, Cong Li, Hua Ye et al. · Food Microbiology · 2018 · 72 citations

Agriculture, Food Science, Microbiology +14

Changes in the phospholipid molecular species in water-boiled salted duck during processing based on shotgun lipidomics

Cong Li, Xinfu Li, Qianli Huang et al. · Food Research International · 2020 · 56 citations

Agriculture, Biochemistry, Food Science +12

Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken

Zhaoming Wang, Yuzhu Shi, Kai Zhou et al. · Food Research International · 2020 · 51 citations

Agriculture, Food Science, Microbiology +17

Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression

Xinfu Li, Jiancai Zhu, Cong Li et al. · Molecules · 2018 · 46 citations · Full text

Agriculture, Food Science, Microbiology +17