Xuelian Sun, Zhifei He, Li Yang, Hongjun Li (2026). Novel anti-inflammatory peptides identified from beef tripe by network pharmacology, molecular docking, and in vitro study in RAW264.7 murine macrophages. Food Bioscience.DOI
Shuyun Liu, Hongjun Li, Bin Wen, Wen‐Zhen Zhang, Zhifei He (2025). Comparative effects of sous vide cooking on physicochemical properties, volatile compound profiles, and metabolomic changes between rex and Hyla rabbits. Food Chemistry X.DOI
Shuyun Liu, Hongjun Li, Bin Wen, Yang Li, Xuelian Sun, Kaitong Lang, Zhifei He (2025). Widely targeted metabolomics and GC–IMS reveal flavor and metabolite variations in Rex and Hyla rabbit meat under different cooking methods. Food Chemistry.DOI
Ahmed M. Emara, Diaa A. Marrez, Asmaa S. Ramadan, Ahmed Abd Elkader El-Rashedy, Ahmed Noah Badr, Karolina Hoppe, Hongjun Li, Zhifei He (2025). Antifungal potential of Lactobacillus bioactive metabolites: synergistic interactions with food preservatives and molecular docking insights. European Food Research and Technology.DOI
Xuelian Sun, Zhifei He, Yang Li, Hongjun Li (2024). Effect of cooking treatment on protein digestibility, peptide profile and potential bioactive peptides of beef tripe during in vitro gastrointestinal digestion. Food Chemistry.DOI
Li Yang, Hongjun Li, Han Wu, Xuelian Sun, Shuyun Liu, Zhifei He (2024). Investigating Flavor Enhancement Methods in NaCl-Reduced Chinese Bacon (Larou) by Focusing on Physicochemical Characteristics, Bacterial Diversity, and Volatiles. Foods.DOI
Jing Li, John P. Bowman, Dejun Liu, Yunchuan He, Xiaoyong Chen, Yuling Liu, Zhifei He, Iqra Iqra, Jixia Yang (2024). Endophytic bacterial and fungal communities of mustard tuber (Brassica juncea var. tumida Tsen et Lee) and preliminary identification of glucosinolate-degrading strains. LWT.DOI
Yang Li, Hongjun Li, Han Wu, Xueling Sun, Shuyun Liu, Kaitong Lang, Zhifei He (2024). Astral-based DIA proteomics explored the flavor enhancement mechanism of Chinese traditional smoked bacon by staphylococcal co-fermentation. Food Chemistry.DOI
Han Wu, Zhifei He, Yang Li, Hongjun Li (2024). Unraveling the mechanism of aroma loss during prolonged hot air drying of non-smoked bacon: Insights into aroma compounds generation and retention. Food Research International.DOI
Han Wu, Zhifei He, Yang Li, Hongjun Li (2024). Unraveling the influence of lipids on aroma generation in non-smoked bacon during boiling through untargeted lipidomics analysis. Food Bioscience.DOI
Shuyun Liu, Hongjun Li, Li Yang, Zhifei He (2024). Effects of hydroxyl radical oxidation on the stability and biochemical functions of rex rabbit meat. LWT.DOI
Yang Li, Hongjun Li, Han Wu, Xuelian Sun, Shuyun Liu, Dong Zhang, Chang Su, Zhifei He (2024). New insights into the dominance of mixed fermentation of Staphylococcus cohnii and Staphylococcus saprophyticus in Chinese bacon: Complete genomic and comparative genomic perspectives. Food Research International.DOI
Han Wu, Zhifei He, Yang Li, Hongjun Li (2024). The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods. Foods.DOI
Xuelian Sun, Zhifei He, Yang Li, Han Wu, Hongjun Li (2024). Quantitative proteomic analysis to identify potential biomarkers linked to quality traits of beef tripe from different sources. Food Chemistry.DOI
Han Wu, Zhifei He, Yang Li, Hongjun Li (2024). Effect of heme proteins on the lipid molecule profile and aroma formation during hot air drying of non-smoked bacon. Food Chemistry.DOI
Han Wu, Zhifei He, Yang Li, Hongjun Li (2024). Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation model. Meat Science.DOI
Yang Li, Hongjun Li, Han Wu, Shuyun Liu, Zhifei He (2024). Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon. Meat Science.DOI
Yang Li, Hongjun Li, Han Wu, S.-Q. Liu, Zhifei He (2024). Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism. Food Research International.DOI
Fang Li, Hongjun Li, Shaobo Li, Zhifei He (2024). A review of Lycium ruthenicum Murray: Geographic distribution tracing, bioactive components, and functional properties. Heliyon.DOI
Han Wu, Zhifei He, Yang Li, Hongjun Li (2023). Exploring the formation of a transparent fat portion in bacon after heating based on physicochemical characteristics and microstructure. Food Chemistry X.DOI
Han Wu, Zhifei He, Yang Li, Hongjun Li (2023). Generation of key aroma compounds in fat and lean portions of non-smoked bacon induced via lipid pyrolysis reaction. Food Chemistry.DOI
Yang Li, Hongjun Li, Han Wu, Shuyun Liu, Chang Su, Zhifei He (2023). Isolation, characterization, and fermentation potential of coagulase-negative Staphylococci with taste-enhancing properties from Chinese traditional bacon. Food Chemistry X.DOI
Xiaosi Chen, Zhifei He, Zefu Wang, Hongjun Li (2023). Insight into the Interaction of Malondialdehyde with Rabbit Meat Myofibrillar Protein: Fluorescence Quenching and Protein Oxidation. Foods.DOI
Han Wu, Zhifei He, Yang Li, Hongjun Li (2023). Volatile compounds comparison and mechanism exploration of non-smoked traditional Chinese bacon in Southwestern China and Eastern China. Food Research International.DOI
Jing Li, Zhifei He, Lixiu Yan, Yunchuan He, Jixia Yang (2023). Analysis of the microbial community structure and flavor components succession during salt‐reducing pickling process of zhacai (preserved mustard tuber). Food Science & Nutrition.DOI
Xiaosi Chen, Zhifei He, Zefu Wang, Hongjun Li (2023). The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde‐induced oxidative stress. Journal of Food Science.DOI
Chang Su, Zhifei He, Hongjun Li (2022). The effect of high‐pressure homogenization on rabbit myofibrillar proteins in dilute sodium chloride solutions: weak ionic shielding promotes the depolymerisation. International Journal of Food Science & Technology.DOI
Yang Li, Hongjun Li, Han Wu, Chang Su, Zhifei He (2022). Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity. Food Research International.DOI
Chang Su, Zhifei He, Hongjun Li (2022). Covalent interactions between rabbit myofibrillar proteins and quercetin: A promising approach to enhance protein antioxidant capacity and thermal stability. LWT.DOI
Xue Li, Zhifei He, Jingbing Xu, Chang Su, Xu Xiao, Ling Zhang, Huanhuan Zhang, Hongjun Li (2022). Conformational Changes in Proteins Caused by High-Pressure Homogenization Promote Nanoparticle Formation in Natural Bone Aqueous Suspension. Foods.DOI
Chengpeng Cheng, Zhifei He, Chang Su, Han Wu, Hongjun Li (2022). Changes of pattern of myofibrils and collagen of smooth muscle from large intestine of porcine using alkali tenderisation process combined with enzymes. International Journal of Food Science & Technology.DOI
Chang Su, Zhifei He, Zefu Wang, Dong Zhang, Hongjun Li (2022). The structural rearrangement and depolymerisation induced by high‐pressure homogenisation inhibit the thermal aggregation of myofibrillar protein. International Journal of Food Science & Technology.DOI
Jingbing XU, Hongjun Li, Xue LI, Qing MAO, Zhifei He (2022). Effect of Degreasing Rabbit Bone Micro Powder on the Characteristics of Dough and Noodles. DOAJ (DOAJ: Directory of Open Access Journals).DOI
Chang Su, Zhifei He, Zefu Wang, Dong Zhang, Hongjun Li (2021). Aggregation and deaggregation: The effect of high-pressure homogenization cycles on myofibrillar proteins aqueous solution. International Journal of Biological Macromolecules.DOI
Zefu Wang, Zhifei He, Dong Zhang, Xiaosi Chen, Hongjun Li (2021). The effect of linalool, limonene and sabinene on the thermal stability and structure of rabbit meat myofibrillar protein under malondialdehyde-induced oxidative stress. LWT.DOI
Xue Li, Zhifei He, Jingbing Xu, Ling Zhang, Yexing Liang, Shixiong Yang, Zefu Wang, Dong Zhang, Feihu Gao, Hongjun Li (2021). Effect of nanoprocessing on the physicochemical properties of bovine, porcine, chicken, and rabbit bone powders. Food Science & Nutrition.DOI
Zefu Wang, Zhifei He, Dong Zhang, Xiaosi Chen, Hongjun Li (2021). Effects of purslane extract on the quality indices of rabbit meat patties under chilled storage. Journal of Food Processing and Preservation.DOI
Zefu Wang, Zhifei He, Dong Zhang, Xiaosi Chen, Hongjun Li (2021). Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage. Journal of Food Science and Technology.DOI
Ying Hu, Guangqing Cui, Yiling Fan, Yan Liu, Wei Zhou, Shengnan Huo, Xin Wu, Sheng Song, Xuewen Cui, Linna Zhao, Li Bai, Shenghui Cui, Zhifei He (2021). Isolation and Characterization of Shiga Toxin–Producing Escherichia coli from Retail Beef Samples from Eight Provinces in China. Foodborne Pathogens and Disease.DOI
Zefu Wang, Zhifei He, Dong Zhang, Xiaosi Chen, Hongjun Li (2020). Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat. International Journal of Food Science & Technology.DOI
Shaobo Li, Zhifei He, Cheng Qu, Sijie Yu, Minhan Li, Hongjun Li (2020). Insights into the structural characteristic of rabbit glycated myofibrillar protein with high solubility in low ionic strength medium. LWT.DOI
Zefu Wang, Zhifei He, Dong Zhang, Hongjun Li (2020). Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage. Journal of the Science of Food and Agriculture.DOI
Jixia Yang, Fengzhu Li, Yuli Zhang, Zhifei He (2020). Metagenomic analysis of microbial community succession during the pickling process of Zhacai (preserved mustard tuber) and its correlation with Zhacai biochemical indices. Journal of the Science of Food and Agriculture.DOI
Dong Zhang, Hongjun Li, A.M. Emara, Zefu Wang, Xiaosi Chen, Zhifei He (2020). Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork. Food Chemistry.DOI
Dong Zhang, Hongjun Li, Zefu Wang, A.M. Emara, Ying Hu, Zhifei He (2020). Effects of in vitro oxidation on myofibrillar protein charge, aggregation, and structural characteristics. Food Chemistry.DOI
Dong Zhang, Hongjun Li, Zefu Wang, A.M. Emara, Zhifei He (2020). Effects of NaCl substitutes on physicochemical properties of salted pork. Meat Science.DOI
Cheng Qu, Zhifei He, Zhaoming Wang, Zhaoming Wang, Shaobo Li, Zefu Wang, Zefu Wang, Hongjun Li (2020). Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry‐cured chicken. Journal of Food Science.DOI
Dong Zhang, Hongjun Li, Zhifei He (2020). Utilizing Potassium Chloride and Calcium Ascorbate to Reducing Chinese Bacon Sodium Content. International Journal of Food Engineering.DOI
Dong Zhang, Hongjun Li, A.M. Emara, Ying Hu, Zefu Wang, Mengqi Wang, Zhifei He (2020). Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles. Food Chemistry.DOI
Shaobo Li, Zhifei He, Mingqi Li, Ranran Li, Jingzhi Lu, Hongjun Li (2020). A study of the physicochemical properties of rabbit glycated myofibrillary protein with high solubility in low ionic strength medium. International Journal of Biological Macromolecules.DOI
Zefu Wang, Zhifei He, Dong Zhang, Hongjun Li, Zhaoming Wang (2019). Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures. Meat Science.DOI
Qiang Wang, Yuejie Xie, David Russell Johnson, Yuanyuan Li, Zhifei He, Hongjun Li (2019). Ultrasonic‐pretreated lipase‐catalyzed synthesis of medium–long–medium lipids using different fatty acids as sn‐2 acyl‐site donors. Food Science & Nutrition.DOI
Zhaoming Wang, Zhifei He, A.M. Emara, Xiao Gan, Hongjun Li (2019). Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat. Food Chemistry.DOI
Shaobo Li, Zhifei He, Ying Hu, Hongjun Li (2019). Shotgun proteomic analysis of protein profile changes in female rabbit meat: the effect of breed and age. Italian Journal of Animal Science.DOI
Rong Peng, Zhifei He, Tingting Gou, Jieyu Du, Hongjun Li (2018). Detection of parameters in solid state fermentation of Monascus by near infrared spectroscopy. Infrared Physics & Technology.DOI
Yanhong Yang, Yingchun Shen, Yuanqing Pan, Pei Xia, Deguang Zhang, Zhifei He, Jiqiong Yang, Hongjun Li, Jingzhi Lu (2018). Effects of dietary sorghum dried distiller's grains with solubles on growth performance, diet nutrient digestibility, carcass characteristics and immunity in growing rabbits. Journal of Animal Physiology and Animal Nutrition.DOI
Xiao Gan, Hongjun Li, Zhaoming Wang, A.M. Emara, Dong Zhang, Zhifei He (2018). Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing? Meat Science.DOI
Zhaoming Wang, Zhifei He, Xiao Gan, Hongjun Li (2018). Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage. Meat Science.DOI
Zhaoming Wang, Zhifei He, Xiao Gan, Hongjun Li (2018). The Effects of Lipid Oxidation Product Acrolein on the Structure and Gel Properties of Rabbit Meat Myofibrillar Proteins. Food Biophysics.DOI
Zhaoming Wang, Zhifei He, Xiao Gan, Hongjun Li (2018). Effect of peroxyl radicals on the structure and gel properties of isolated rabbit meat myofibrillar proteins. International Journal of Food Science & Technology.DOI
Zhaoming Wang, Zhifei He, Hongjun Li (2018). The effect of repeated freeze-thaw cycles on the meat quality of rabbit. World Rabbit Science.DOI
Shaobo Li, Zhifei He, Hongjun Li (2018). Effect of nano‐scaled rabbit bone powder on physicochemical properties of rabbit meat batter. Journal of the Science of Food and Agriculture.DOI
Shaobo Li, Wei‐Cai Zeng, Ruolin Li, Louwrens Christiaan Hoffman, Zhifei He, Qun Sun, Hongjun Li (2018). Rabbit meat production and processing in China. Meat Science.DOI
Zheng‐Yang Wang, Zhifei He, H. Li (2017). Mass transfer dynamics during brining of rabbit meat. World Rabbit Science.DOI
Jingzhi Lu, Ying‐Chun Shen, Zhifei He, Xinyao Dai, D. Wang, Jie Zhang, H. Li (2017). Effects of a short-term feed restriction on growth performance, blood metabolites and hepatic IGF-1 levels in growing rabbits. World Rabbit Science.DOI
Jingzhi Lu, Xianghua Long, Zhifei He, Ying‐Chun Shen, Yanhong Yang, Yuanqing Pan, Jiahua Zhang, Hongjun Li (2017). Effect of dietary inclusion of dried citrus pulp on growth performance, carcass characteristics, blood metabolites and hepatic antioxidant status of rabbits. Journal of Applied Animal Research.DOI
Yuejie Xie, Zhifei He, Jingzhi Lv, En Zhang, Hongjun Li (2016). Identification the Key Odorants in Different Parts of Hyla Rabbit Meat via Solid Phase Microextraction Using Gas Chromatography Mass Spectrometry. Korean Journal for Food Science of Animal Resources.DOI
Yuejie Xie, Zhifei He, E. Zhang, H.J. Li (2016). Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction. World Rabbit Science.DOI
Shan Xue, Xia Xiao, Zhifei He, Hongjun Li (2016). Effect of Different Cooking Methods on the Composition of Intramuscular Fatty Acids of Hyla Rabbit. Korean Journal for Food Science of Animal Resources.DOI
Yu Wei, Xuemeng Wang, Liang Ma, Hongjun Li, Zhifei He, Yuhao Zhang (2016). Preparation, characterisation and structure of rabbit (Hyla rabbit) skin gelatine. International Journal of Food Science & Technology.DOI
Shan Xue, Zhifei He, Jingzhi Lu, Xiaoqi Tao, Li Zheng, Yuejie Xie, Xia Xiao, Rong Peng, Hongjun Li (2015). Effect of Growth on Fatty Acid Composition of Total Intramuscular Lipid and Phospholipids in Ira Rabbits. Korean Journal for Food Science of Animal Resources.DOI
Xiaoqi Tao, Zhifei He, Xingyuan Cao, Haiyang Jiang, Hongjun Li (2015). Approaches for the determination of florfenicol and thiamphenicol in pork using a chemiluminescent ELISA. Analytical Methods.DOI
Xiaoqi Tao, Zhifei He, Xingyuan Cao, Jianzhong Shen, Hongjun Li (2014). Development of a highly sensitive real-time immuno-PCR for the measurement of chloramphenicol in milk based on magnetic bead capturing. Analytical Methods.DOI
Yu Zhang, Huating Dou, Hongjun Li, Zhifei He, Houjiu Wu (2013). The citrus flavonoid nobiletin inhibits proliferation and induces apoptosis in human pancreatic cancer cells in vitro. Food Science and Biotechnology.DOI
Xiao Meng, Zhifei He, Hongjun Li, Xin Zhao (2013). Removal of 3-methylindole by lactic acid bacteria in vitro. Experimental and Therapeutic Medicine.DOI
Yu Zhang, Hongjun Li, Huating Dou, Zhifei He, Houjiu Wu, Sun Zhigao, Hua Wang, Xuegen Huang, Yaqin Ma (2013). Optimization of nobiletin extraction assisted by microwave from orange byproduct using response surface methodology. Food Science and Biotechnology.DOI
Zhifei He (2013). Research of quality changes of traditional pasteurize meat products in different season transportation. Science and Technology of Food Industry.
Yechuan Huang, Zhifei He, Hongjun Li, Li Feng, WU Zhao-min (2012). Effect of antioxidant on the fatty acid composition and lipid oxidation of intramuscular lipid in pressurized pork. Meat Science.DOI
Zhongyi Zou, Zhifei He, Hongjun Li, Pengfei Han, Xiao Meng, Yu Zhang, Fang Zhou, Ke-Pei Ouyang, Xi-Yue Chen, Jun Tang (2012). In vitro removal of deoxynivalenol and T-2 toxin by lactic acid bacteria. Food Science and Biotechnology.DOI
Zhifei He (2012). Ultrasound-Assisted Extraction and Heat Stability of Capsaicinoids from Doubanjiang(Bean Paste). Food Science.
Zhifei He (2012). Present Situation and Development of Beef Cattle Industry in Fengdu County. Meat Research.
Zhifei He (2012). Fast determination of capsaicinoids in Douban by high-performance liquid chromatography. Zhongguo tiaoweipin.
Zhifei He, Yechuan Huang, Hongjun Li, Gang Qin, Ting Wang, Yang Jiayi (2011). Effect of high-pressure treatment on the fatty acid composition of intramuscular lipid in pork. Meat Science.DOI
Zhongyi Zou, Zhifei He, Hongjun Li, Pengfei Han, Jun Tang, Cunxian Xi, Yingguo Li, Lei Zhang, Xianliang Li (2011). Development and application of a method for the analysis of two trichothecenes: Deoxynivalenol and T-2 toxin in meat in China by HPLC–MS/MS. Meat Science.DOI
Zhifei He (2011). Advance in research of egg processing in China. Science and Technology of Food Industry.
Yechuan Huang, Hongjun Li, Zhifei He, Ting Wang, Gang Qin (2010). Study on the flavor contribution of phospholipids and triglycerides to pork. Food Science and Biotechnology.DOI
Zhifei He (2010). Study on extending the shelf-life of pre-processed fresh chicken by the natural preservatives. Food Science and Technology International.
Zhifei He (2008). Research advance on bioconversion of cellulose to ethanol. Cereals & Oils.
Zhifei He (2008). OPTIMIZATION OF ANTIOXIDANT ACTIVE COMPONENTS DERIVED FROM CORDYCEPS MILITARIS WITH NEUTRASE USING RESPONSE SURFACE METHODOLOGY. Shipin yanjiu yu kaifa.
Zhifei He (2008). Screening of cellulase high-yield strains by mutant. China Brewing.