Li-Xin Ma

Postmortem nucleotide degradation in turbot mince during chill and partial freezing storage

Meng Dong, Lei Qin, Li-Xin Ma et al. · Food Chemistry · 2019 · 33 citations

Life Sciences, Biochemistry, Molecular Biology +13

Metabolomic approaches to analyze the seasonal variations of amino acid, 5′-Nucleotide, and lipid profile of clam (Ruditapes philippinarum)

Zheng Zhou, Yuying Zhang, Jing-Xuan Gao et al. · LWT · 2021 · 26 citations

Life Sciences, Biochemistry, Physiology +16

Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products

Ran Xin, Li-Xin Ma, Rong Liu et al. · Foods · 2022 · 26 citations · Full text

Agriculture, Food Science, Food Chemistry +16

Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions

Hao Liu, Li-Xin Ma, Feng Zhao et al. · Foods · 2023 · 26 citations · Full text

Agriculture, Biochemistry, Food Science +17

Free amino acid, 5′-Nucleotide, and lipid distribution in different tissues of blue mussel (Mytilis edulis L.) determined by mass spectrometry based metabolomics

Li-Xin Ma, Xu-Hui Huang, Jie Zheng et al. · Food Chemistry · 2021 · 25 citations

Life Sciences, Biochemistry, Metabolomics +9