Conggui Chen

Anhui Agricultural University — China

Agricultural and Biological Sciences · Life Sciences

29h-index2.9kcitations151works4.62yr avg
OpenAlex↗ORCID↗Google Scholar↗Lab page↗

Accepting Students?

No reports yet. Know if this professor is taking students?

Research Topics

Meat and Animal Product Quality(83), Food Quality and Safety Studies(23), Protein Hydrolysis and Bioactive Peptides(21), Probiotics and Fermented Foods(13), Microbial Inactivation Methods(12)

Publications151 total

Effect of Staphylococcus xylosus and Lactiplantibacillus plantarum inoculation on in-bag dry-aged beef: Physicochemical characteristics and in vitro digestion properties
Meat Science·2025
Effect of heat activation on the germination of superdormant Clostridium perfringens spores: A requirement for elevated temperature
Food Research International·2025
Unraveling the off-odor generation in spiced beef: Driven by surviving Bacillus species under different thermal treatments
Food Microbiology·2025
Unraveling the spoilage characteristics and mechanism of Bacillus spizizenii in spiced beef: Insights from in-situ and metabolomics analysis
Food Research International·2025· 2 cited
L- glutamine promotes germination of superdormant Clostridium perfringens spores mainly by lowering reactive oxygen species levels
Food Chemistry·2025· 1 cited
Changes in volatile organic compounds of tray-packed fresh beef sausages under refrigeration: The roles of dominant spoilage bacteria
Meat Science·2025· 2 cited
Effect of NOS-YkuN-YumC on the colour of pork at different postmortem times
Meat Science·2025· 1 cited
Effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on the flavor formation of in-bag dry-aged beef
International Journal of Food Microbiology·2025
Dual roles of heat treatments on the Clostridium perfringens spores: Germination or inactivation?
Food Bioscience·2025· 3 cited
Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezing
Meat Science·2025· 1 cited
Enhancing storage quality and oxidation stability of contact immersion frozen pork using NaCl refrigerant with l-proline and/or l-lysine
LWT·2025· 1 citedOpen Access
Colour formation by bacterial nitric oxide synthase in fermented sausages inoculated with and without Mammaliicoccus vitulinus
Meat Science·2025· 4 cited
Enzymatic colouring for meat without nitrite: Exploration of bacterial nitric oxide synthase fused with YkuN-YumC
Meat Science·2025· 4 cited
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
Food Chemistry·2025· 22 cited
Inhibitory effect of preformed Lactiplantibacillus plantarum biofilm against Clostridium perfringens biofilm formation on stainless steel surfaces
Food Bioscience·2025
Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution
Meat Science·2024· 5 cited
Programmed temperature control for inactivation of Clostridium perfringens spores in cooked chicken with different germinants
Food Bioscience·2024· 7 cited
Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reduced‑sodium pork by modifying salt-soluble proteins
Food Chemistry·2024· 21 cited
Effect of Latilactobacillus sakei and Staphylococcus xylosus on the textural characteristics of dry fermented sausages
Food Bioscience·2024· 24 cited
Anionic polysaccharides benefit the bioavailability of pork myofibrillar protein gels: Evidence from a perspective of protein absorption and metabolism
International Journal of Biological Macromolecules·2024· 3 cited
page 1 of 8Next →

Frequent Co-authors

Baocai Xu(14), Fei Ma(13), Peijun Li(11), Kezhou Cai(11), Xixi Wang(10), Ying Zhou(8), Yu Wang(8), Peijun Li(6), Xing Chen(6), Peijun Li(6), Xuefei Shao(6), Qiong Pan(5), Tadayuki Nishiumi(4), Lei Zheng(4), Xia Yu(4), Lifang Zou(4), Yu Zhou(4), Wen Nie(4), Atsushi Suzuki(3), Gaojun Sun(3)