Xiefei Li

机构：Guiyang Medical University · ORCID：0000-0001-9075-7653

发表论文 24 篇 · 总被引 458 次 · h-index 12

代表论文

Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics (2022 · LWT · 被引 99)
Mechanisms of cooking methods on flavor formation of Tibetan pork (2023 · Food Chemistry X · 被引 55)
An effective means to improve the flavor quality of traditional fermented sour meat: The salt reduction strategy (2024 · LWT · 被引 33)
Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing (2023 · Ultrasonics Sonochemistry · 被引 33)
Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork: meat quality, water distribution, and microstructure (2024 · Food Quality and Safety · 被引 29)
The properties and formation mechanism of ovalbumin-fucoidan complex (2023 · International Journal of Biological Macromolecules · 被引 29)