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 · 89 citations

Probiotic, Engineering, Food Fermentation +10

Critical review and recent advances of emerging real-time and non-destructive strategies for meat spoilage monitoring

Jiaci Chen, Juan Zhang, Nan Wang et al. · Food Chemistry · 2024 · 68 citations

Meat Packaging, Food Spoilage, Critical Review +9

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 · 58 citations · Full text

Engineering, Proteolytic Starter Culture, Nanx Wudl +16

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 · 57 citations · Full text

Flavoromics, Food Analysis, Flavor Profiles +18

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 · 51 citations · Full text

Yeast Isolates, Food Fermentation, In Vitro Fermentation +12