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
Xuelian Sun, Zhifei He, Li Yang, Hongjun Li (2026). Beef tripe-derived peptides ameliorate ulcerative colitis in mice via the MAPK signaling pathway and modulating disorder of gut metabolism. Food Science and Human Wellness.DOI
Li Yang, Jinhua Bi, Lanxi Zhang, Jing Xie, Fangjing Li, Chang Su, Lin Yang, Xuedong Gu, Hongjun Li, Dong Zhang, Yu Rao (2026). Seasoning-driven flavor differentiation in deep-fried battered pork: Precursor metabolic shifts and terpene conversion. International Journal of Gastronomy and Food Science.DOI
A. M. Emara, D. Marrez, Asmaa S. Ramadan, A. El-Rashedy, A. 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
Shu-Yun Liu, Hongjun Li, Bin Wen, Wenzhen 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
Shu-Yun Liu, Hongjun Li, Bin Wen, Li Yang, 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
Chang Su, Xiaoli Pu, Yang Li, Yuxin Huang, Hongjun Li, Bin Zhang, Dong Zhang (2025). Influence of different sterilization methods on texture and quality of ready-to-eat braised beef: An analysis from protein and metabolomic perspectives. Food Chemistry X.DOI
Dong Zhang, Yuwei Liu, Yiru Yu, Changlian Yu, Jiaming Cao, Bin Zhang, Chang Su, Hongjun Li, Jie Tang (2025). Multispectral, omics, and structural analysis of crispy pork ribs: Effects of combined pretreatment with different proteases on multidimensional quality characteristics. LWT.DOI
Chang Su, Changlian Yu, Yang Li, Xingzhong Zhang, Yuxin Huang, Hongjun Li, Dong Zhang, Yong Tang (2025). Lower ultrasound power assisted dissolution of rabbit myofibrillar protein in low-salt systems mediated by sodium pyrophosphate. LWT.DOI
Chang Su, Dong Zhang, Yuxin Huang, Jiaxin Chen, Hongjun Li, Yong Tang (2025). Effects of vine pepper oil on the deterioration of texture quality in boiled rabbit meatballs: Inhibition of hydrophobic interactions and formation of covalent aggregates. Food Chemistry X.DOI
Buzhou Xu, Wenliang Qiu, Yuwei Liu, Fanyi Gong, Qian Liu, Jiaxin Chen, Yong Tang, Chang Su, Jie Tang, Dong Zhang, Hongjun Li (2025). Exploring the regulation of metabolic changes mediated by different combined starter cultures on the characteristic flavor compounds and quality of Sichuan-style fermented sausages. Food Research International.DOI
Chang Su, Yuxin Huang, Jiaxin Chen, Hongjun Li, Dong Zhang, Yong Tang (2025). Effect of ultrasound-assisted phosphates treatment on solubilization and stable dispersion of rabbit Myofibrillar proteins at low ionic strength. Food Chemistry.DOI
Xuelian Sun, Zhifei He, Li Yang, 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
Shu-Yun 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
Han Wu, Zhifei He, Li Yang, 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
Li Yang, Hongjun Li, Han Wu, Shu-Yun 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
Li Yang, Hongjun Li, Han Wu, Xuelian Sun, Shu-Yun 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, Li Yang, 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
Li Yang, Hongjun Li, Han Wu, Xuelian Sun, Shu-Yun 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
Xuelian Sun, Zhifei He, Li Yang, 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, Xue-Long Sun, Shu-Yun 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
Li Yang, Hongjun Li, Han Wu, Shunyun 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
Han Wu, Zhifei He, Li Yang, Hongjun Li (2024). The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods. Foods.DOI
Fang Li, Hongjun Li, Shao-Bo Li, Zhifei He (2024). A review of Lycium ruthenicum Murray: Geographic distribution tracing, bioactive components, and functional properties. Heliyon.DOI
Han Wu, Zhifei He, Li Yang, 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, Li Yang, Hongjun Li (2024). Unraveling the influence of lipids on aroma generation in non-smoked bacon during boiling through untargeted lipidomics analysis. Food Bioscience.DOI
Dong Zhang, Zhicheng Wu, Jingbing Xu, Nan-Xi Huang, Yong Tang, Chang Su, Jie Tang, Hongjun Li (2024). Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions. Journal of Agricultural and Food Chemistry.DOI
Lina Ren, Risu Na, Siyi Jiang, Darong Chen, Li Zhang, Hongjun Li, Pengfei Han (2024). The development of an emotion lexicon for spicy food flavor experience. International Journal of Gastronomy and Food Science.DOI
Xiong Xu, Ke Bi, Guangyu Wu, Ping Yang, Hongjun Li, Wei Jia, Chunhui Zhang (2024). The Effect of Enzymatic Hydrolysis and Maillard Reaction on the Flavor of Chicken Osteopontin. Foods.DOI
Xiong Xu, Liwei Qi, Hongjun Li, Chunhui Zhang (2024). Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium‐binding capacity and potential pro‐osteogenic activity. International Journal of Food Science & Technology.DOI
Li Yang, Hongjun Li, Han Wu, Shu-Yun 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
Han Wu, Zhifei He, Li Yang, 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
Xue Li, Yunlong Song, Lisa Huangfu, Sheng Li, Qingyang Meng, Zhicheng Wu, Jinggang Ruan, Jie Tang, Dong Zhang, Hongjun Li (2023). Effects of different roasting temperatures on rabbit meat protein oxidation and fluorescent carbon nanoparticle formation. Food Chemistry X.DOI
Jinggang Ruan, Zhicheng Wu, Jingbing Xu, Yiru Yu, Yong Tang, Xinrui Xie, Jiaxin Chen, Zhaoming Wang, Dong Zhang, Jie Tang, Hongjun Li (2023). Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GC×GC-MS and non-targeted metabolomics analyses. Food Chemistry.DOI
Zhicheng Wu, Jingbing Xu, Jinggang Ruan, Jiaxin Chen, Xue Li, Yiru Yu, Xinrui Xie, Jie Tang, Dong Zhang, Hongjun Li (2023). Probing the mechanism of interaction between capsaicin and myofibrillar proteins through multispectral, molecular docking, and molecular dynamics simulation methods. Food Chemistry X.DOI
Jinggang Ruan, Zhicheng Wu, Xiangyan Kong, Yuqi He, Lanqin Shu, Nanxi Huang, Jiaxin Chen, Jie Tang, Dong Zhang, Hongjun Li (2023). Effect of partial NaCl replacement by KCl and calcium ascorbate on protein and lipid oxidation in bacon during storage. International Journal of Food Science & Technology.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
Xiaoli Pu, Jinggang Ruan, Zhicheng Wu, Yong Tang, Ping Liu, Dong Zhang, Hongjun Li (2023). Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef. Foods.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
Jinggang Ruan, Jingbing Xu, Zhicheng Wu, Yong Tang, Dan Xiang, Xue Li, Yiru Yu, Xinrui Xie, Jie Tang, Dong Zhang, Hongjun Li (2023). Effect of partial replacement of NaCl by KCl and calcium ascorbate on the dynamics of bacterial community during storage of bacon based on 16S rRNA gene amplicon sequencing. LWT.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
Dong Zhang, Jiamin Liu, Jinggang Ruan, Zhenju Jiang, Fanyi Gong, Wenjing Lei, Xinyi Wang, Jie Zhao, Qingyang Meng, Min Xu, Jie Tang, Hongjun Li (2023). Combination of millet pepper and garlic water extracts improves the antioxidant capability of myofibrillar protein under malondialdehyde-induced oxidative modification. LWT.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
Dong Zhang, Zhicheng Wu, Jinggang Ruan, Yizhi Wang, Yizhi Wang, Xueyi Li, Xueyi Li, Min Xu, Jie Zhao, Hongbin Lin, Hongjun Li, Zhaoming Wang, Hongjun Li (2022). Effects of lysine and arginine addition combined with high-pressure microfluidization treatment on the structure, solubility, and stability of pork myofibrillar proteins. LWT.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
Tao Su, Xiao Gao, Hongjun Li, Li Zhang, Pengfei Han, Hong Chen (2021). Frequent spicy food consumption is associated with reduced capsaicin and salty taste sensitivity but unchanged sour taste or intranasal trigeminal sensitivity. Food Quality and Preference.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
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
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
Dejian Li, Yanfei Li, Hongjun Li, De-Cai Zhou, Chong-Xia Hu, Ren‐You Gan, Harold Corke, Hua‐Bin Li, Li Zhang (2020). An introduction to the “Li Spicy Unit” for the pungency degree of spicy foods. International Journal of Food Properties.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
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
Jia Wang, Xiaoxi Chang, Xiaowei Zuo, Hebing Liu, Licai Ma, Hongjun Li, Xiaoqi Tao (2018). A Multiplex Immunochromatographic Assay Employing Colored Latex Beads for Simultaneously Quantitative Detection of Four Nitrofuran Metabolites in Animal-Derived Food. Food Analytical Methods.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, 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
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
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
Xiaoqi Tao, Jia Wang, Yuejie Xie, Xiaowei Zuo, Fang Mo, Song Zhou, Hongjun Li (2017). Dual-Label Chemiluminescence Strategy for Multiplexed Immunoassay of 20 Fluoroquinolones, 15 β-Lactams, 15 Sulfonamides, and CAP in Milk. Food Analytical Methods.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
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
Xiaoqi Tao, Song Zhou, Xiameng Yuan, Hongjun Li (2016). Determination of chloramphenicol in milk by ten chemiluminescent immunoassays: influence of assay format applied. Analytical Methods.DOI
Zhongyi Zou, Sun JianLi, Fei Huang, Zhi Feng, Minji Li, Shi RuiTing, Junxia Ding, Hongjun Li (2015). I n Vitro Removal of T ‐2 Toxin by Yeasts. Journal of Food Safety.DOI
Yechuan Huang, Gan Yi, Li Feng, Yan Cheng, Hongjun Li, Qing Feng (2015). Effects of high pressure in combination with thermal treatment on lipid hydrolysis and oxidation in pork. LWT.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
Tingting Li, Jianrong Li, Wenzhong Hu, Jinru Chen, Hongjun Li (2014). Protein changes in post mortem large yellow croaker (Pseudosciaena crocea) monitored by SDS-PAGE and proteome analysis. Food Control.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
Yechuan Huang, Hongjun Li, Tian Lian Huang, Li Feng, Juan Sun (2013). Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon. Food Chemistry.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
Hongjun Li (2013). Research Advances in Detection and Removal of T-2 Toxin in Foods. Food Science.
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
Xingwu Li, Hongjun Li (2012). Optimization of Microwave-assisted Extraction Process for Collagen from Pigskin. Food Science.
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
Bingcan Chen, Hongjun Li, Yangping Ding, Huayi Suo (2012). Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking. LWT.DOI
Hongjun Li (2012). Current Situation and Future Development of Rabbit Meat Processing. Meat Research.
Hongjun Li (2012). Detection methods of residual sex hormones in animal-origin food. Science and Technology of Food Industry.
Yang Jiayi, Wang Guodong, Yang Jia, Hongjun Li (2012). Effect of antioxidants on lipid degradation of Chinese cured meat during the refrigeration(0.DEG.C.)storage. Science and Technology of Food Industry.
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, 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
Hongjun Li (2011). Study on process optimization and influencing factors of flavored chicken. Science and Technology of Food Industry.
Bingcan Chen, Hongjun Li, Yangping Ding, Jiajia Rao (2011). Improvement of physicochemical stabilities of emulsions containing oil droplets coated by non-globular protein–beet pectin complex membranes. Food Research International.DOI
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
Hongjun Li (2010). Current Situation of Rabbit Meat Processing in China. Food Science.
LU Cai-xia, Hongjun Li (2010). Study and development thinking on China meat tenderness and techniques. Science and Technology of Food Industry.
Hongjun Li (2010). Trends in Tenderization of Beef. Meat Research.
Hongjun Li (2010). Comparative Oxidation Stability of Meat from Castrated and Entire Male Pigs. Food Science.
Hongjun Li (2010). Development in Researches on Ultra High Pressure Treatments of Meats. Meat Research.
Hongjun Li (2010). Function and application of the spice extracts on the preservation of chilled meat and meat products. Science and Technology of Food Industry.
Hongjun Li (2010). Comprison and study on application fields & maximum level of meat product additives between codex alimentarius commission and china national standards. China Food Additives.
刘雅娜，李洪军（2009）. 风味油炸鸡肉的生产现状与发展前景. 《农产品加工》.
Hongjun Li (2009). Effect of Transgluminase Treatment on Gel Properties of Porcine Myofibrillar Protein. Food Science.
Hongjun Li (2009). Research progress of processing and analyzing fragrance ingredient of roast meat products. Science and Technology of Food Industry.
Hongjun Li (2009). Effects of Food Gums on Texture Characteristics of Sandwich Ham. Food Science.