Dr Zhenzhao Li
Proteomic Specialist
Faculty of Science
9 Scholarly works
0 Projects
HIGHLIGHTS
2026
Journal article
Identification of protein markers of muscle fibre type and ageing progress in beef cutaneous trunci and masseter
DOI: 10.1016/j.foodchem.2025.1477472024
Journal article
Targeted-metabolomic and untargeted-proteomic approaches reveal the effects of muscle fibre type and postmortem ageing on taste-active compounds in beef
DOI: 10.1016/j.foodchem.2024.1405062024
Journal article
Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatiles
DOI: 10.1016/j.foodchem.2023.1377942023
Thesis / Dissertation
Effect of muscle fibre type and postmortem ageing on flavour of beef
2023
Journal article
Alginate-inulin-chitosan based microspheres alter metabolic fate of encapsulated quercetin, promote short chain fatty acid production, and modulate pig gut microbiota
DOI: 10.1016/j.foodchem.2023.1358022023
Journal article
Muscle fibre type composition influences the formation of odour-active volatiles in beef
DOI: 10.1016/j.foodres.2023.1124682023
Journal article
Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loins
DOI: 10.1016/j.meatsci.2022.109000
RECENT SCHOLARLY WORKS
2022
Journal article
Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-Apply
DOI: 10.3390/foods112031672021
Journal article
Volatile profile of dry and wet aged beef loin and its relationship with consumer Flavour liking
DOI: 10.3390/foods10123113