Zhifei He
No. 2 Tiansheng Road
Beibei, 400715, China
Beibei, 400715, China
Last Updated: 09/26/2026
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Found 52 publications
Comparative effects of sous vide cooking on physicochemical properties, volatile compound profiles, and metabolomic changes between rex and Hyla rabbits.
Journal: Food chemistry: X
Published: July 28, 2025
Widely targeted metabolomics and GC-IMS reveal flavor and metabolite variations in Rex and Hyla rabbit meat under different cooking methods.
Journal: Food chemistry
Published: March 25, 2025
Sociodemographic Determinants of Reproductive Healthcare Service Use Among Pregnant Women in Pakistan.
Journal: Healthcare (Basel, Switzerland)
Published: December 03, 2024
Investigating Flavor Enhancement Methods in NaCl-Reduced Chinese Bacon (Larou) by Focusing on Physicochemical Characteristics, Bacterial Diversity, and Volatiles.
Journal: Foods (Basel, Switzerland)
Published: September 25, 2024
Astral-based DIA proteomics explored the flavor enhancement mechanism of Chinese traditional smoked bacon by staphylococcal co-fermentation.
Journal: Food chemistry
Published: July 31, 2024
Effect of cooking treatment on protein digestibility, peptide profile and potential bioactive peptides of beef tripe during in vitro gastrointestinal digestion.
Journal: Food chemistry
Published: July 02, 2024
Unraveling the mechanism of aroma loss during prolonged hot air drying of non-smoked bacon: Insights into aroma compounds generation and retention.
Journal: Food research international (Ottawa, Ont.)
Published: April 12, 2024
The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods.
Journal: Foods (Basel, Switzerland)
Published: March 26, 2024
New insights into the dominance of mixed fermentation of Staphylococcus cohnii and Staphylococcus saprophyticus in Chinese bacon: Complete genomic and comparative genomic perspectives.
Journal: Food research international (Ottawa, Ont.)
Published: January 29, 2024
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon.
Journal: Meat science
Published: January 01, 2024
Last Updated: 09/26/2026