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1
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AG真人国际
|
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Liu, SL (Liu, Shilin)刘石林
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教师
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Liu, SL (Liu, Shilin)刘石林
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Evolution of cellulose into flexible conductive green electronics: a smart strategy to fabricate sustainable electrodes for supercapacitors
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RSC ADVANCES 卷: 4 期: 64 页: 34134-34143 DOI: 10.1039/c4ra07017h 出版年: 2014
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2046-2069
|
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3.708
|
Article
|
|
2
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AG真人国际
|
环境食品学教育部重点实验室
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Xu, W (Xu, Wei)许威
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博士
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Li, B (Li, Bin)李斌
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Tunable self-assembly of nanogels into superstructures with controlled organization
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RSC ADVANCES 卷: 4 期: 67 页: 35268-35271 DOI: 10.1039/c4ra06744d 出版年: 2014
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2046-2069
|
|
3.708
|
Review
|
|
3
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AG真人国际
|
|
Wu, Q (Wu, Qian)吴茜
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博士
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Sun, ZD (Sun, Zhida)孙智达
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A Significant Inhibitory Effect on Advanced Glycation End Product Formation by Catechin as the Major Metabolite of Lotus Seedpod Oligomeric Procyanidins
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NUTRIENTS 卷: 6 期: 8 页: 3230-3244 DOI: 10.3390/nu6083230 出版年: AUG 2014
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2072-6643
|
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3.148
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Article
|
|
4
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AG真人国际
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环境食品学教育部重点实验室
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Zeng, SW (Zeng, Shu-Wei)曾淑薇
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硕士
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Huang, QL (Huang, Qi-Lin)黄琪琳
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Effects of microwave irradiation dose and time on Yeast ZSM-001 growth and cell membrane permeability
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FOOD CONTROL 卷: 46 页: 360-367 DOI: 10.1016/j.foodcont.2014.05.053 出版年: DEC 2014
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0956-7135
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1873-7129
|
2.819
|
Article
|
|
5
|
AG真人国际
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环境食品学教育部重点实验室，国家大宗淡水鱼加工技术研发分中心（武汉）
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Wang, CJ (Wang, Chenjie)汪陈洁
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博士生
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1.Yang, H (Yang, Hong)杨宏，2.Cui, M (Cui, Min)
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Surface physiological changes induced by lactic acid on pathogens in consideration of pKa and pH
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FOOD CONTROL 卷: 46 页: 525-531 DOI: 10.1016/j.foodcont.2014.06.024 出版年: DEC 2014
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0956-7135
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1873-7129
|
2.819
|
Article
|
|
6
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AG真人国际
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国家蛋品加工技术研发分中心
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Wang, QL (Wang, Qingling)王庆玲
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博士生
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Ma, MH (Ma, Meihu)马美湖
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Discriminating eggs from different poultry species by fatty acids and volatiles profiling: Comparison of SPME-GC/MS, electronic nose, and principal component analysis method
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EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 卷: 116 期: 8 页: 1044-1053 DOI: 10.1002/ejlt.201400016 出版年: AUG 2014
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1438-7697
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1438-9312
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2.033
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Article
|
|
7
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AG真人国际
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Zou, B (Zou, Bo) 周波
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博士生
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Li, CM (Li, Chun-mei)李春美
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Development of suitable standards for quantitative determination of persimmon phenol contents in Folin-Ciocalteu and vanillin assays
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EUROPEAN FOOD RESEARCH AND TECHNOLOGY 卷: 239 期: 3 页: 385-391 DOI: 10.1007/s00217-014-2232-x 出版年: SEP 2014
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1438-2377
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1438-2385
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1.387
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Article
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