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Food Research International (Ottawa, Ont.)|April 26, 2020
Changes in the phospholipid molecular species in water-boiled salted duck during processing based on shotgun lipidomicsCong Li, Xinfu Li, Qianli Huang, et al.International Journal of Food Microbiology|June 5, 2021
Bacterial community dynamics during different stages of processing of smoked bacon using the 16S rRNA gene amplicon analysisXinfu Li, Qiang Xiong, Baocai Xu, et al.Journal of Agricultural and Food Chemistry|March 11, 2020
Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted DuckCong Li, Xinfu Li, Qianli Huang, et al.Food Microbiology|October 10, 2018
Changes in the microbial communities in vacuum-packaged smoked bacon during storageXinfu Li, Cong Li, Hua Ye, et al.Foods (Basel, Switzerland)|April 15, 2025
The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone SoupShan Wu, Yuzhu Bai, Baocai Xu, et al.Molecular Genetics and Genomics : MGG|November 7, 2008
Cloning and characterization of the gene encoding the bovine BOULE proteinQingbo Zhang, Jiahuang Li, Qifa Li, et al.Molecules (Basel, Switzerland)|December 15, 2018
Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares RegressionXinfu Li, Jiancai Zhu, Cong Li, et al.Oncology Letters|June 29, 2012
Early clinical diagnosis of synchronous multiple primary lung cancerXinying Xue, Qingliang Xue, Na Wang, et al.Food Research International (Ottawa, Ont.)|August 28, 2020
Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chickenZhaoming Wang, Yuzhu Shi, Kai Zhou, et al.BMC Infectious Diseases|March 23, 2023
Comparisons of lymphocytes profiles and inflammatory cytokines levels in blood of patients with differed severity of infection by human adenovirus type 7Junping Sun, Xidong Ma, Mingyue Zhang, et al.Pageof 3