Publications by authors named "Conggui Chen"

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Unraveling the off-odor generation in spiced beef: Driven by surviving Bacillus species under different thermal treatments.
Qiong Pan, Qianhui Gu, Conggui Chen, Baocai Xu, Peijun Li

Food Microbiol· January 2026

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Effect of heat activation on the germination of superdormant Clostridium perfringens spores: A requirement for elevated temperature.
Qing Xiao, Huiting Luo, Conggui Chen, Baocai Xu, Peijun Li

Food Res Int· December 2025

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Effect of Staphylococcus xylosus and Lactiplantibacillus plantarum inoculation on in-bag dry-aged beef: Physicochemical characteristics and in vitro digestion properties.
Zili Yang, Conggui Chen, Baocai Xu, Huiting Luo, Peijun Li

Meat Sci· December 2025

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Changes in volatile organic compounds of tray-packed fresh beef sausages under refrigeration: The roles of dominant spoilage bacteria.
Mengjiao Han, Qianhui Gu, Sam Al-Dalali, Conggui Chen, Baocai Xu

Meat Sci· November 2025

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L- glutamine promotes germination of superdormant Clostridium perfringens spores mainly by lowering reactive oxygen species levels.
Qing Xiao, Huiting Luo, Conggui Chen, Baocai Xu, Peijun Li

Food Chem· November 2025

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Effect of NOS-YkuN-YumC on the colour of pork at different postmortem times.
Yali Zhou, Huiting Luo, Conggui Chen, Baocai Xu, Peijun Li

Meat Sci· October 2025

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Effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on the flavor formation of in-bag dry-aged beef.
Zili Yang, Sam Al-Dalali, Conggui Chen, Baocai Xu, Huiting Luo

Int J Food Microbiol· August 2025

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Colour formation by bacterial nitric oxide synthase in fermented sausages inoculated with and without Mammaliicoccus vitulinus.
Jiaying Qin, Bingyu Li, Miaomiao Zhu, Conggui Chen, Baocai Xu

Meat Sci· July 2025

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Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezing.
Yu Zhou, Qiong Pan, Wen Li, Lifang Zou, Qing-Fei Du, Cong-Gui Chen

Meat Sci· July 2025

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Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS.
Qiong Pan, Xuefei Shao, Qing Xiao, Qianhui Gu, Conggui Chen

Food Chem· May 2025

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Enzymatic colouring for meat without nitrite: Exploration of bacterial nitric oxide synthase fused with YkuN-YumC.
Yali Zhou, Bingyu Li, Huiting Luo, Conggui Chen, Baocai Xu

Meat Sci· May 2025

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Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution.
Yu Zhou, Xia Yu, Ran Xiao, Li-Fang Zou, Qing-Fei Du, Cong-Gui Chen

Meat Sci· October 2024

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Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reduced‑sodium pork by modifying salt-soluble proteins.
Qiong Pan, Yu Zhou, Yu Wang, Baocai Xu, Peijun Li, Conggui Chen

Food Chem· September 2024

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Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions.
Pan Huang, Huiting Luo, Conggui Chen, Peijun Li, Baocai Xu

Crit Rev Food Sci Nutr· May 2024

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Anionic polysaccharides benefit the bioavailability of pork myofibrillar protein gels: Evidence from a perspective of protein absorption and metabolism.
Xia Yu, Wen Nie, Xing Chen, Li-Fang Zou, Bao-Cai Xu, Cong-Gui Chen

Int J Biol Macromol· April 2024

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Partial Replacement of NaCl with KCl in Cooked Meat Could Reduce the Liver Damage Through Renin-Angiotensin System in Mice.
Lifang Zou, Xia Yu, Jiahao Xiong, Conggui Chen, Guiran Xiao

Mol Nutr Food Res· February 2024

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Angiotensin-converting enzyme inhibitory peptide IVGFPAYGH protects against liver injury in mice fed a high‑sodium diet by inhibiting the RAS and remodeling gut microbial communities.
Lifang Zou, Xia Yu, Kezhou Cai, Baocai Xu, Conggui Chen

Int J Biol Macromol· January 2024

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Identification of antioxidant peptides targeting Keap1-Nrf2-ARE pathway from in vitro digestion of pork sausage with partial substitution of NaCl by KCl.
Lifang Zou, Xia Yu, Kezhou Cai, Baocai Xu, Conggui Chen

Food Res Int· December 2023

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Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics.
Xia Yu, Xi-Xi Wang, Li-Fang Zou, Ke-Zhou Cai, Jing-Zhi Pan, Cong-Gui Chen

Food Chem· November 2023

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Angiotensin I-Converting Enzyme Inhibitory Activity of Two Peptides Derived from In Vitro Digestion Products of Pork Sausage with Partial Substitution of NaCl by KCl.
Lifang Zou, Yu Zhou, Xia Yu, Conggui Chen, Guiran Xiao

J Agric Food Chem· July 2023

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Emission characteristics and quantitative assessment of the health risks of cooking fumes during outdoor barbecuing.
Chaoyang Xu, Jiusong Chen, Xiaomin Zhang, Kezhou Cai, Conggui Chen

Environ Pollut· April 2023

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In vitro digestibility of proteins, peptidomic analysis and antioxidant ability of sodium-reduced pork sausage with partial substitution of NaCl by KCl.
Lifang Zou, Xia Yu, Yu Zhou, Conggui Chen, Guiran Xiao

Meat Sci· March 2023

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Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks.
Xuefei Li, Zili Yang, Jieying Deng, Conggui Chen, Baocai Xu

Curr Res Food Sci· December 2022

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In vitro digestion of a mixed gel of pork muscle and resistant starch: Salt-soluble protein perspective.
Xi-Xi Wang, Zhong-Kai Zhou, Cong-Gui Chen

Food Chem· November 2022

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Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in Mice.
Xia Yu, Li-Fang Zou, Jia-Hao Xiong, Jing-Zhi Pan, Pei-Jun Li, Cong-Gui Chen

Foods· May 2022

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