Li X - Search Results

1

Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage.

Hussain Z, Li X, Ijaz M, Xiao X, Hou C, Zheng X, Ren C, Zhang D. Hussain Z, et al. Among authors: li x. Food Sci Anim Resour. 2020 Apr;40(3):311-322. doi: 10.5851/kosfa.2019.e79. Epub 2020 Apr 30. Food Sci Anim Resour. 2020. PMID: 32426712 Free PMC article.

2

Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness.

Chen L, Li X, Ni N, Liu Y, Chen L, Wang Z, Shen QW, Zhang D. Chen L, et al. Among authors: li x. J Sci Food Agric. 2016 Mar 30;96(5):1474-83. doi: 10.1002/jsfa.7244. Epub 2015 Jun 15. J Sci Food Agric. 2016. PMID: 25950868

3

Antemortem stress regulates protein acetylation and glycolysis in postmortem muscle.

Li Z, Li X, Wang Z, Shen QW, Zhang D. Li Z, et al. Among authors: li x. Food Chem. 2016 Jul 1;202:94-8. doi: 10.1016/j.foodchem.2016.01.085. Epub 2016 Jan 21. Food Chem. 2016. PMID: 26920270

4

Effect of inhibition of μ-calpain on the myofibril structure and myofibrillar protein degradation in postmortem ovine muscle.

Li Z, Li X, Gao X, Du M, Zhang D. Li Z, et al. Among authors: li x. J Sci Food Agric. 2017 May;97(7):2122-2131. doi: 10.1002/jsfa.8018. Epub 2016 Sep 28. J Sci Food Agric. 2017. PMID: 27581860

5

Phosphorylation prevents in vitro myofibrillar proteins degradation by μ-calpain.

Li Z, Li X, Gao X, Shen QW, Du M, Zhang D. Li Z, et al. Among authors: li x. Food Chem. 2017 Mar 1;218:455-462. doi: 10.1016/j.foodchem.2016.09.048. Epub 2016 Sep 8. Food Chem. 2017. PMID: 27719935

6

Effects of protein phosphorylation on color stability of ground meat.

Li M, Li X, Xin J, Li Z, Li G, Zhang Y, Du M, Shen QW, Zhang D. Li M, et al. Among authors: li z, li g, li x. Food Chem. 2017 Mar 15;219:304-310. doi: 10.1016/j.foodchem.2016.09.151. Epub 2016 Sep 24. Food Chem. 2017. PMID: 27765231

7

Phosphorylation inhibits the activity of μ-calpain at different incubation temperatures and Ca²⁺ concentrations in vitro.

Du M, Li X, Li Z, Li M, Gao L, Zhang D. Du M, et al. Among authors: li z, li x, li m. Food Chem. 2017 Aug 1;228:649-655. doi: 10.1016/j.foodchem.2017.02.003. Epub 2017 Feb 3. Food Chem. 2017. PMID: 28317776

8

A comparative analysis of phosphoproteome in ovine muscle at early postmortem in relationship to tenderness.

Li X, Chen L, He F, Li M, Shen Q, Zhang D. Li X, et al. Among authors: li m. J Sci Food Agric. 2017 Oct;97(13):4571-4579. doi: 10.1002/jsfa.8326. Epub 2017 May 4. J Sci Food Agric. 2017. PMID: 28345137

9

Effects of protein posttranslational modifications on meat quality: A review.

Li X, Zhang D, Ren C, Bai Y, Ijaz M, Hou C, Chen L. Li X, et al. Compr Rev Food Sci Food Saf. 2021 Jan;20(1):289-331. doi: 10.1111/1541-4337.12668. Epub 2020 Nov 14. Compr Rev Food Sci Food Saf. 2021. PMID: 33443799 Review.

10

Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem.

Zhang Y, Li X, Zhang D, Ren C, Bai Y, Ijaz M, Wang X, Zhao Y. Zhang Y, et al. Among authors: li x. Food Sci Anim Resour. 2021 Jul;41(4):650-663. doi: 10.5851/kosfa.2021.e22. Epub 2021 Jul 1. Food Sci Anim Resour. 2021. PMID: 34291213 Free PMC article.

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