Jiapeng Li

Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage

Xi Chen, Jiapeng Li, Tong Zhou et al. · Meat Science · 2016 · 92 citations

Agriculture, Food Science, Microbiology +17

Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages

Xi Chen, Ruifang Mi, Biao Qi et al. · Food Science and Human Wellness · 2020 · 65 citations · Full text

Agriculture, Food Science, Microbiology +17

Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection

Hui Gong, Zhen Yang, Meng Liu et al. · Food Science and Human Wellness · 2017 · 58 citations · Full text

Agriculture, Food Science, Food Analysis +16

Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition

Ruifang Mi, Xi Chen, Suyue Xiong et al. · Food Science and Human Wellness · 2021 · 54 citations · Full text

Agriculture, Food Science, Microbiology +17

A rapid and reliable multiplex PCR assay for simultaneous detection of fourteen animal species in two tubes

Jinchun Li, Jinchun Li, Jiapeng Li et al. · Food Chemistry · 2019 · 47 citations

Veterinary Medicine, Veterinary Microbiology, Veterinary Parasitology +9