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Cong li

Hefei University of Technology

193 Tunxi Rd

Baohe

Hefei

China

  • Hefei University of Technology

SCHOLARLY PAPERS

4

DOWNLOADS

166

TOTAL CITATIONS

1

Scholarly Papers (4)

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1.

Pseudomonas Weihenstephanensis Through the Iron Metabolism Pathway Promotes in Situ Spoilage Capacity of Prepared Beef Steaks During Cold Storage

Number of pages: 31 Posted: 01 Dec 2023
Wendi Zhang, Yongsheng Ni, Yunhao Ma, Yong Xie, Xiaomin Li, Lijun Tan, Jinsong zhao, Cong li and Baocai Xu
Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology and Hefei University of Technology
Downloads 67 (907,769)
Citation 1

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prepared beef steak, P. weihenstephanensis, siderophores, Ferritin, Myofibrillar proteins, Histology

2.

Characteristic Aroma Changes During the Sauce-Flavored Black Pork Processing Based on Gc-O-Ms, Aroma Recombination, and Omission Experiments

Number of pages: 37 Posted: 07 Oct 2024
Jiacheng Li, Cong li, Xueli Chen, Xianyan Liao, Hui Zhou and Baocai Xu
affiliation not provided to SSRN, Hefei University of Technology, Hefei University of Technology, Shanghai University, Hefei University of Technology and Hefei University of Technology
Downloads 47 (1,097,529)

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Processing stage, Characteristic aroma compounds, molecular sensory science, Odor attributes, Co-occurrence network analysis, Sauce-flavored black pork

3.

Influence of Dry-Ripening on Metabolite Profile in Water- Boiled Salted Duck by Uhplc-Ms/Ms and Gc-Ims

Number of pages: 26 Posted: 25 Jan 2024
Cong li, Xueli Chen, Sam Al-Dalali, Yujuan Xu, Hui Zhou and Baocai Xu
Hefei University of Technology, Hefei University of Technology, Ibb University, Hefei University of Technology, Hefei University of Technology and Hefei University of Technology
Downloads 28 (1,359,097)

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Dry-ripening, Metabolite, Volatile compounds, Duck meat, Mass spectrometry, Multivariate statistical analysis

4.

Phospholipid-driven flavor modulation in meat: A biomolecular approach

Number of pages: 41 Posted: 16 Oct 2025
Yun Liu, Cong li, Xueli Chen, Baocai Xu and Yujuan Xu
Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology and Hefei University of Technology
Downloads 24 (1,399,036)

Abstract:

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phosphatidylcholine, Phosphatidylethanolamine, Volatile organic compounds, aroma characteristics, Modulation of flavor attributes