Xingmin Li

发表

The effect of dense phase carbon dioxide on the conformation of hemoglobin.

Xiaoxi Wang, Fei Jia, Wenjie Yan, 2018, Food research international.

Unravelling proteome changes of chicken egg whites under carbon dioxide modified atmosphere packaging.

Fei Jia, Xingmin Li, Lei Xu, 2018, Food chemistry.

Impedimetric Salmonella aptasensor using a glassy carbon electrode modified with an electrodeposited composite consisting of reduced graphene oxide and carbon nanotubes

Fei Jia, Nuo Duan, Xingmin Li, 2015, Microchimica Acta.

Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2020, Journal of Food Science and Technology.

Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process

Wei Wu, Xiaojing Tian, Fei Jia, 2016 .

Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter.

Xingmin Li, R. Dai, Jiayuan Bi, 2020, Food research international.

Feasibility assessment of vacuum cooling followed by immersion vacuum cooling on water-cooked pork.

Xingmin Li, R. Dai, Xiaoguang Dong, 2012, Meat science.

Ohmic heating in fruit and vegetable processing: Quality characteristics, enzyme inactivation, challenges and prospective

Yijie Zhao, Xingmin Li, R. Dai, 2021, Trends in Food Science & Technology.

Categorization and authentication of Beijing‐you chicken from four breeds of chickens using near‐infrared hyperspectral imaging combined with chemometrics

Song Gao, Fei Jia, Xingmin Li, 2020 .

The Effect of High-Pressure Carbon Dioxide on the Skeletal Muscle Myoglobin

Baocai Xu, Fei Jia, Wenjie Yan, 2016, Food and Bioprocess Technology.

Molecular Understanding of Meat Quality Through Application of Proteomics

Wei Wu, Yu Fu, M. Therkildsen, 2015 .

Proteomic analysis of exudates in thawed fillets of bighead carp (Hypophthalmichthys nobilis) to understand their role in oxidation of myofibrillar proteins.

Yongkang Luo, Hui Hong, Yueyue Liu, 2022, Food research international.

Label free-based proteomic analysis of Escherichia coli O157:H7 subjected to ohmic heating.

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2020, Food research international.

New Insights Into the Response of Metabolome of Escherichia coli O157:H7 to Ohmic Heating

D. Yao, Xiaojing Tian, Z. Liang, 2018, Front. Microbiol..

The Use of Electronic Nose in the Quality Evaluation and Adulteration Identification of Beijing-You Chicken

Yu Fu, Fei Jia, Wenjie Yan, 2022, Foods.

A magnetic relaxation switch aptasensor for the rapid detection of Pseudomonas aeruginosa using superparamagnetic nanoparticles

Wei Wu, Xiaojing Tian, Fei Jia, 2017, Microchimica Acta.

Targeted metabolomics to reveal muscle-specific energy metabolism between bovine longissimus lumborum and psoas major during early postmortem periods.

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2019, Meat science.

Inactivation and recovery kinetics of Escherichia coli O157:H7 treated with ohmic heating in broth

Xiaojing Tian, Xingmin Li, Lei Xu, 2019, LWT.

Comparative transcriptomic study of Escherichia coli O157:H7 in response to ohmic heating and conventional heating.

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2021, Food research international.

Effect of shaddock albedo addition on the properties of frankfurters

F. Ren, Hao Zhang, Huiyuan Guo, 2015, Journal of Food Science and Technology.

Inactivation and recovery of Staphylococcus aureus in milk, apple juice and broth treated with ohmic heating

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2020 .

Integrated transcriptomic and metabolomic analysis of the global response of Staphylococcus aureus to ohmic heating

Yijie Zhao, Xingmin Li, R. Dai, 2021, Innovative Food Science & Emerging Technologies.

Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef quality.

Yijie Zhao, Xingmin Li, Qianqian Yu, 2022, Meat science.

Recovery and virulence factors of sublethally injured Staphylococcus aureus after ohmic heating.

Yijie Zhao, Xingmin Li, R. Dai, 2022, Food microbiology.

EFFECT OF END POINT TEMPERATURE ON COOKING LOSSES, SHEAR FORCE, COLOR, PROTEIN SOLUBILITY AND MICROSTRUCTURE OF GOAT MEAT

Xingmin Li, Lingyi Meng, Fang Liu, 2013 .

Towards muscle-specific meat color stability of Chinese Luxi yellow cattle: A proteomic insight into post-mortem storage.

Wei Wu, Yu Fu, Xiaojing Tian, 2016, Journal of proteomics.

Mitochondria changes and metabolome differences of bovine longissimus lumborum and psoas major during 24 h postmortem.

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2020, Meat science.

Label-free proteomic strategy to compare the proteome differences between longissimus lumborum and psoas major muscles during early postmortem periods.

Xiaojing Tian, Xingmin Li, Lei Xu, 2018, Food chemistry.

Comparative proteomic analysis of Escherichia coli O157:H7 following ohmic and water bath heating by capillary-HPLC-MS/MS.

Wei Wu, Xiaojing Tian, Xingmin Li, 2018, International journal of food microbiology.

Influence of different production strategies on the stability of color, oxygen consumption and metmyoglobin reducing activity of meat from Ningxia Tan sheep.

Hailing Luo, Xingmin Li, R. Dai, 2014, Meat science.

Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage.

Wenjie Yan, Yangyang Xie, Xingmin Li, 2018, Meat science.

Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism

Jiangxia Zheng, Junying Li, Guiyun Xu, 2022, Foods.

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Qianqian Yu, Xiaojing Tian, Ruitong Dai, 2020 .

Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking.

Xingmin Li, R. Dai, Yan Dai, 2013, Meat science.

Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking

Xingmin Li, Lu Wang, Yi Liu, 2014, Food and Bioprocess Technology.

Post-mortem changes in sarcoplasmic proteome and its relationship to meat color traits in M. semitendinosus of Chinese Luxi yellow cattle

Wei Wu, Yu Fu, Xingmin Li, 2015 .

Comparative proteomics to reveal muscle-specific beef color stability of Holstein cattle during post-mortem storage.

Wei Wu, Xiaojing Tian, Fei Jia, 2017, Food chemistry.

Postmortem changes in sarcoplasmic proteins associated with color stability in lamb muscle analyzed by proteomics

Wei Wu, Xingmin Li, R. Dai, 2016, European Food Research and Technology.

Effect of postmortem time on the metmyoglobin reductase activity, oxygen consumption, and colour stability of different lamb muscles

Hailing Luo, Xingmin Li, R. Dai, 2013, European Food Research and Technology.

Effect of succinate sodium on the metmyoglobin reduction and color stability of beef patties.

Xingmin Li, R. Dai, Jinyuan Zhu, 2009, Journal of agricultural and food chemistry.

Muscle fiber characteristics and apoptotic factor differences in beef Longissimus lumborum and Psoas major during early postmortem.

Xingmin Li, R. Dai, L. Shao, 2022, Meat science.

Unraveling proteome changes of Holstein beef M. semitendinosus and its relationship to meat discoloration during post-mortem storage analyzed by label-free mass spectrometry.

Wei Wu, Xiaojing Tian, Xingmin Li, 2017, Journal of proteomics.

Global proteomic responses of sublethally injured Staphylococcus aureus induced by ohmic heating

Yijie Zhao, Xiaojing Tian, Xingmin Li, 2021 .

Effect of the interaction between carrageenan, gellan gum and flaxseed gum on quality attributes of starch-free emulsion-type sausage.

L. Meng, Xingmin Li, R. Dai, 2010 .

Employment of cold atmospheric plasma in chilled chicken breasts and the analysis of microbial diversity after the shelf-life storage

Ziyi Meng, Yijie Zhao, Fei Jia, 2022, Food Research International.

Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and α-tocopherol

Xingmin Li, R. Dai, Jinyuan Zhu, 2010 .

High-pressure thawing of pork: Water holding capacity, protein denaturation and ultrastructure

Baocai Xu, Fei Jia, Xingmin Li, 2020 .

Effects of prechilling parameters on water-holding capacity of chilled pork and optimization af prechilling parameters using response surface methodology.

Baocai Xu, Xingmin Li, Xiaoguang Dong, 2012, Journal of animal science.

Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption.

Yijie Zhao, Xingmin Li, R. Dai, 2023, Food research international.

Subcellular inactivation mechanisms of Pseudomonas aeruginosa treated by cold atmospheric plasma and application on chicken breasts.

Ziyi Meng, Yijie Zhao, Fei Jia, 2022, Food research international.

Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene.

Wei Wu, Xiaojing Tian, Xingmin Li, 2017, Meat science.

Sublethal injury and recovery of Escherichia coli O157:H7 after ohmic heating

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2018, Food Control.

Comparative transcriptomics to reveal muscle-specific molecular differences in the early postmortem of Chinese Jinjiang yellow cattle.

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2019, Food chemistry.

Alteration of Mitochondrial Lipidome and Its Potential Effect on Apoptosis, Mitochondrial Reactive Oxygen Species Production, and Muscle Oxidation in Beef during Early Postmortem.

Xingmin Li, Qianqian Yu, R. Dai, 2022, Journal of agricultural and food chemistry.

Modeling and predicting the effect of temperature on the growth of Proteus mirabilis in chicken.

F. Ren, Xingmin Li, R. Dai, 2014, Journal of microbiological methods.

A CRISPR/Cas12a-mediated, DNA extraction and amplification-free, highly direct and rapid biosensor for Salmonella Typhimurium.

Yijie Zhao, Fei Jia, Xingmin Li, 2022, Biosensors & bioelectronics.

Evaluation of the quality and flavor of salted duck eggs with partial replacement of NaCl by non-sodium metal salts

Yijie Zhao, Fei Jia, Xingmin Li, 2022, LWT.

Inactivation effect and action mode of ohmic heating on Staphylococcus aureus in phosphate‐buffered saline

Yijie Zhao, Xingmin Li, R. Dai, 2023, Journal of Food Safety.

Inactivation of Staphylococcus aureus in phosphate buffered saline and physiological saline using ohmic heating with different voltage gradient and frequency

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2020 .

Effects of lairage time on welfare indicators, energy metabolism and meat quality of pigs in Beijing.

F. Ren, Xingmin Li, Hui Chen, 2013, Meat science.

Antioxidant properties of Du-zhong (Eucommia ulmoides Oliv.) extracts and their effects on color stability and lipid oxidation of raw pork patties.

Xingmin Li, R. Dai, Zhongsheng Xu, 2010, Journal of agricultural and food chemistry.

Inactivation mechanisms of atmospheric pressure plasma jet on Bacillus cereus spores and its application on low-water activity foods.

Yijie Zhao, Fei Jia, Xingmin Li, 2023, Food research international.

Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption.

Fei Jia, Xingmin Li, R. Dai, 2023, Critical reviews in food science and nutrition.

A CG@MXene nanocomposite-driven E-CRISPR biosensor for the rapid and sensitive detection of Salmonella Typhimurium in food.

Yijie Zhao, Juhong Chen, Xingmin Li, 2023, Talanta.

Insight into the protein oxidation impact on the surface properties of myofibrillar proteins from bighead carp.

Yongkang Luo, Yulong Bao, Hui Hong, 2023, Food chemistry.

Bactericidal efficacy difference between air and nitrogen cold atmospheric plasma on Bacillus cereus: inactivation mechanism of Gram-positive bacteria at the cellular and molecular level

Yijie Zhao, Fei Jia, Xingmin Li, 2023, Food Research International.

A Low-Field Magnetic Resonance Imaging Aptasensor for the Rapid and Visual Sensing of Pseudomonas aeruginosa in Food, Juice, and Water.

J. Kokini, Yanbin Li, Yingchun Fu, 2021, Analytical chemistry.

Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage.

Xingmin Li, R. Dai, Jiayuan Bi, 2023, International journal of biological macromolecules.

Inactivation effects and mechanism of ohmic heating on Bacillus cereus.

Yijie Zhao, Xingmin Li, R. Dai, 2023, International journal of food microbiology.

Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage.

Wenjie Yan, Yangyang Xie, Xingmin Li, 2018, Meat science.

Detection of Pyocyanin Using a New Biodegradable SERS Biosensor Fabricated Using Gold Coated Zein Nanostructures Further Decorated with Gold Nanoparticles.

A. Bhunia, J. Kokini, Fei Jia, 2019, Journal of agricultural and food chemistry.

Label-free proteomic strategy to compare the proteome differences between longissimus lumborum and psoas major muscles during early postmortem periods.

Xiaojing Tian, Xingmin Li, Lei Xu, 2018, Food chemistry.