李敬 (Jing Li)

Zhengzhou University直聘副研究员

H指数:19

被引数:1,079

个人简介

"李敬博士直聘副研究员2022.10－至今郑州大学直聘副研究员● 研究兴趣、领域：主要从事牛肉品质形成代谢机理与营养调控研究。在Food Chemistry、Food Research International、LWT–Food Technology and Science等国际学术刊物上发表论文20余篇，担任Food Chemistry、Animal Research and One Health等期刊审稿人，获省部级一等奖1项。● 主持的项目：1. 国家重点研发计划项目子课题，地方黄牛肉特质性成分形..."

教育背景

暂无内容

工作经历

2022.10 – 至今
郑州大学
直聘副研究员

荣誉奖项

暂无内容

Optimizing Cattle, Yak, Camel, and Horse Meat Processing: Species-Sex Physicochemical Drivers

Food Science & Nutrition

IF3.8

2026-01-290

OAAI

Oil frying enhances flavor and sensory quality of salted dried mackerel: a comparative study of heating methods

油炸能够增强咸干鲭鱼的风味和感官品质：一种加热方法的比较研究

Frontiers in Nutrition

IF5.1

2025-10-270

OAAI

Elucidating the impact of salt concentration on volatile flavor profiles and microbial dynamics in fermented cockle paste using GC-IMS and high-throughput 16S rDNA sequencing

采用GC-IMS和高通量16S rDNA测序技术，阐明盐浓度对发酵蛤蜊酱挥发性风味特征及微生物动态的影响。

Food Research International

IF8

2025-07-180

PRE

Investigation on the pro-aroma generation effects of fatty acids in beef via thermal oxidative models

FOOD CHEMISTRY-X

IF8.2

2025-02-010

OAAI

Effects of different thermal cooking methods on the characteristic taste and flavor compounds of Solen grandis meat

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-02-010

OAAI

Egg freshness during storage: the effect of laying hen age and shelf life prediction using a novel hybrid modeling method

储存过程中的鸡蛋新鲜度: 使用新颖的混合建模方法预测蛋鸡年龄和货架期的影响

future foods

IF7.2

2025-01-300

PRE

Selection of signature peptide biomarkers for the sesame allergens in commercial food based on LC-MS/MS

FOOD CHEMISTRY

IF9.8

2025-01-010

PRE

Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2025-01-010

OAAI

Metabolomic profiling reveals taste development in tomatoes during cold storage with vacuum packaging

代谢组学分析揭示了真空包装冷藏期间番茄的味道发展

FOOD RESEARCH INTERNATIONAL

IF8

2024-12-010

PRE

Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef

FOOD CHEMISTRY

IF9.8

2024-12-011

PRE

Exploring the Impact of Different Processing Techniques on Quality and Flavor Characteristics in Hoki Steak Soups

FOOD SCIENCE & NUTRITION

IF3.8

2024-11-280

A review of taste-active compounds in meat: Identification, influencing factors, and taste transduction mechanism

肉中味觉活性化合物的研究进展: 鉴定、影响因素和味觉转导机制

JOURNAL OF FOOD SCIENCE

IF3.4

2024-10-290

OAAI

Effects of different curing concentrations and drying times on the microbial community structure and metabolites of dried Spanish mackerel

FOOD CHEMISTRY

IF9.8

2024-08-011

PRE

Construction of a soybean protein isolate/polysaccharide-based whole muscle meat analog: Physical properties and freeze-thawing stability study

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-04-012

PRE

Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics

FOOD RESEARCH INTERNATIONAL

IF8

2023-10-0113

PRE

Enhancement effect of odor and multi-sensory superposition on sweetness

气味与多感官叠加对甜味的增强效应

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2023-09-268

PRE

Stimbiotics Supplementation Promotes Growth Performance by Improving Plasma Immunoglobulin and IGF-1 Levels and Regulating Gut Microbiota Composition in Weaned Piglets

BIOLOGY-BASEL

IF3.5

2023-03-135

OAAI

Improvement of physicochemical and gel properties of chlorogenic acid-modified oxidized myofibrillar proteins by transglutaminase

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-03-0120

OAAI

Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep

FRONTIERS IN NUTRITION

IF5.1

2023-02-1418

OAAI

Integrated Lipidomic and Metabolomics Analysis Revealing the Effects of Frozen Storage Duration on Pork Lipids

METABOLITES

IF3.7

2022-10-1613

OAAI

研究方向

牛肉品质形成代谢机理与营养调控黄牛肉特质性成分形成机制食品风味化学棉籽油脂质构成解析及其对香气物质的作用红牛肉特征风味物质肉味活性化合物鉴定与味觉转导机制肌肉内脂肪脂质变化肉品香气化合物放牧羔羊风味前体物质与风味指纹图谱的食品组学北京黑六和莱芜黑猪肉脂质和挥发性化合物的比较表征脂质组学和靶向代谢组学分析揭示阉割羔羊背最长肌风味前体变化猪肉品质与脂质组学食品组学分析牛肉香气关键脂质