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Author

Lei Li

Observed name: Li, Lei
ORCID: 0000-0002-7295-9777
Observed ORCID: 0000-0002-7295-9777
OpenAlex ID: A5070000585
The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions
2021 · Lei Li, Carmela Belloch, et al. · Molecules · 59
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Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages
2022 · Lei Li, Laura Perea-Sanz, et al. · Meat Science · 21
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Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors
2021 · Lei Li, Laura Perea-Sanz, et al. · Meat Science · 15
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Complete genome characterization and phylogenetic analysis of three distinct buffalo-origin PCV2 isolates from China
2014 · Shao-Lun Zhai, Dong-Sheng He, et al. · Infection Genetics and Evolution · 15
A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages
2022 · Lei Li, Carmela Belloch, et al. · LWT · 9
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Short-Term Changes in Aroma-Related Volatiles in Meat Model: Effect of Fat and D. hansenii Inoculation
2023 · Lei Li, Carmela Belloch, et al. · Foods · 8
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The Aroma of Non-Fermented and Fermented Dry-Cured Meat Products: Savory and Toasted Odors
2025 · Lei Li, Carmela Belloch, et al. · Foods · 7
Effect of partial substitution of animal by vegetal ingredients on the quality of hybrid dry-fermented sausages
2025 · Sara Garcia-Solivelles, Lei Li, et al. · Applied Food Research · 6
Impact of paprika and dextrose addition on dry cured loins microbiota and its effect on aroma development
2024 · Lei Li, Monica Flores, et al. · International Journal of Food Microbiology · 1
Works count: 14
Citation count: 142
H-index: 7
I10-index: 4
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