序号 |
第一作者中文名 |
通讯作者中文名 |
论文题目 |
来源 |
影响因子 |
收录年 |
1 |
杨扬 |
1.张久亮; 2.外单位 |
Targets and mechanisms of dietary anthocyanins to combat hyperglycemia and hyperuricemia: a comprehensive review |
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION DOI: 10.1080/10408398.2020.1835819 提前访问日期: OCT 2020 |
11.176 |
2020 |
2 |
王瑞丰 |
李春美 |
Lipid rafts as potential mechanistic targets underlying the pleiotropic actions of polyphenols |
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION DOI: 10.1080/10408398.2020.1815171 提前访问日期: SEP 2020 |
11.176 |
2020 |
3 |
1.鲜于运雷; 2.董永贞 |
陈翊平 |
Gd3+-nanoparticle-enhanced multivalent biosensing that combines magnetic relaxation switching and magnetic separation |
BIOSENSORS & BIOELECTRONICS 卷: 155 文献号: 112106 DOI: 10.1016/j.bios.2020.112106 出版年: MAY 1 2020 |
10.618 |
2020 |
4 |
刘远远 |
马美湖 |
A magnetic relaxation switching and visual dual-mode sensor for selective detection of Hg2+ based on aptamers modified Au@Fe3O4 nanoparticles |
JOURNAL OF HAZARDOUS MATERIALS 卷: 388 文献号: 121728 DOI: 10.1016/j.jhazmat.2019.121728 出版年: APR 15 2020 |
10.588 |
2020 |
5 |
刘功继 |
严守雷 |
Acetic acid reducing the softening of lotus rhizome during heating by regulating the chelate-soluble polysaccharides |
CARBOHYDRATE POLYMERS 卷: 240 文献号: 116209 DOI: 10.1016/j.carbpol.2020.116209 出版年: JUL 15 2020 |
9.381 |
2020 |
6 |
陈磊 |
1.熊汉国; 2.外单位 |
Investigating the structure and self-assembly behavior of starch-g-VAc in starch-based adhesive by combining NMR analysis and multi-scale simulation |
CARBOHYDRATE POLYMERS 卷: 246 文献号: 116655 DOI: 10.1016/j.carbpol.2020.116655 出版年: OCT 15 2020 |
9.381 |
2020 |
7 |
刘远远 |
马美湖 |
Effect of eggshell membrane as porogen on the physicochemical structure and protease immobilization of chitosan-based macroparticles |
CARBOHYDRATE POLYMERS 卷: 242 文献号: 116387 DOI: 10.1016/j.carbpol.2020.116387 出版年: AUG 15 2020 |
9.381 |
2020 |
8 |
马会雨 |
黄琪琳 |
Structure characteristics, solution properties and morphology of oxidized yeast beta-glucans derived from controlled TEMPO-mediated oxidation |
CARBOHYDRATE POLYMERS 卷: 250 文献号: 116924 DOI: 10.1016/j.carbpol.2020.116924 出版年: DEC 15 2020 |
9.381 |
2020 |
9 |
何康惠 |
刘石林 |
Water-insoluble dietary-fibers from Flammulina velutiper used as edible stabilizers for oil-in-water Pickering emulsions |
FOOD HYDROCOLLOIDS 卷: 101 文献号: 105519 DOI: 10.1016/j.foodhyd.2019.105519 出版年: APR 2020 |
9.147 |
2020 |
10 |
李钦 |
蔡朝霞 |
Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis |
FOOD HYDROCOLLOIDS 卷: 101 文献号: 105521 DOI: 10.1016/j.foodhyd.2019.105521 出版年: APR 2020 |
9.147 |
2020 |
11 |
吴迪 |
李晶 |
The influence of deacetylation degree of konjac glucomannan on rheological and gel properties of konjac glucomannan/kappa-carrageenan mixed system |
FOOD HYDROCOLLOIDS 卷: 101 文献号: 105523 DOI: 10.1016/j.foodhyd.2019.105523 出版年: APR 2020 |
9.147 |
2 |
12 |
周培源 |
李斌 |
Comparative study between cold and hot water extracted polysaccharides from Plantago ovata seed husk by using rheological methods |
FOOD HYDROCOLLOIDS 卷: 101 文献号: 105465 DOI: 10.1016/j.foodhyd.2019.105465 出版年: APR 2020 |
9.147 |
2020 |
13 |
陈银霞 |
马美湖 |
Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH |
FOOD HYDROCOLLOIDS 卷: 102 文献号: 105568 DOI: 10.1016/j.foodhyd.2019.105568 出版年: MAY 2020 |
9.147 |
2020 |
14 |
占福朝 |
李斌 |
Combining surface dilatational rheology and quantitative proteomics as a tool for understanding microstructures of air/water interfaces stabilized by sodium caseinate/tannic acid complex |
FOOD HYDROCOLLOIDS 卷: 102 文献号: 105627 DOI: 10.1016/j.foodhyd.2019.105627 出版年: MAY 2020 |
9.147 |
2020 |
15 |
朱必洋 |
侯焘 |
Two novel calcium delivery systems fabricated by casein phosphopeptides and chitosan oligosaccharides: Preparation, characterization, and bioactive studies |
FOOD HYDROCOLLOIDS 卷: 102 文献号: 105567 DOI: 10.1016/j.foodhyd.2019.105567 出版年: MAY 2020 |
9.147 |
2020 |
16 |
Eid, Mohamed |
李斌 |
beta-cyclodextrin- soy soluble polysaccharide based core-shell bionanocomposites hydrogel for vitamin E swelling controlled delivery |
FOOD HYDROCOLLOIDS 卷: 104 文献号: 105751 DOI: 10.1016/j.foodhyd.2020.105751 出版年: JUL 2020 |
9.147 |
2020 |
17 |
敦惠瑜 |
李斌 |
Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch |
FOOD HYDROCOLLOIDS 卷: 103 文献号: 105652 DOI: 10.1016/j.foodhyd.2020.105652 出版年: JUN 2020 |
9.147 |
2020 |
18 |
1.李楠楠; 2.王丽丽 |
张宾佳 |
An insight into starch slowly digestible features enhanced by microwave treatment |
FOOD HYDROCOLLOIDS 卷: 103 文献号: 105690 DOI: 10.1016/j.foodhyd.2020.105690 出版年: JUN 2020 |
9.147 |
2020 |
19 |
赵儒男 |
李艳 |
Cutoff Ostwald ripening stability of eugenol-in-water emulsion by co-stabilization method and antibacterial activity evaluation |
FOOD HYDROCOLLOIDS 卷: 107 文献号: 105925 DOI: 10.1016/j.foodhyd.2020.105925 出版年: OCT 2020 |
9.147 |
2020 |
20 |
魏先领 |
李斌 |
Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes |
FOOD HYDROCOLLOIDS 卷: 107 文献号: 105728 DOI: 10.1016/j.foodhyd.2020.105728 出版年: OCT 2020 |
9.147 |
2020 |
21 |
张璇 |
李斌 |
Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose |
FOOD HYDROCOLLOIDS 卷: 107 文献号: 105936 DOI: 10.1016/j.foodhyd.2020.105936 出版年: OCT 2020 |
9.147 |
2020 |
22 |
彭登峰 |
李斌 |
Foaming and surface rheological behaviors of gliadin particles: Effect of solvent and concentration of gliadin stock solution |
FOOD HYDROCOLLOIDS 卷: 106 文献号: 105868 DOI: 10.1016/j.foodhyd.2020.105868 出版年: SEP 2020 |
9.147 |
2020 |
23 |
付星 |
马美湖 |
Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties |
FOOD HYDROCOLLOIDS 卷: 105 文献号: 105763 DOI: 10.1016/j.foodhyd.2020.105763 出版年: AUG 2020 |
9.147 |
2020 |
24 |
Walayat, Noman |
1.外单位; 2.熊汉国 |
The effectiveness of egg white protein and beta-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus |
FOOD HYDROCOLLOIDS 卷: 105 文献号: 105842 DOI: 10.1016/j.foodhyd.2020.105842 出版年: AUG 2020 |
9.147 |
2020 |
25 |
1.占福朝; 2.丁爽 |
陈义杰 |
Towards understanding the interaction of beta-lactoglobulin with capsaicin: Multi-spectroscopic, thermodynamic, molecular docking and molecular dynamics simulation approaches |
FOOD HYDROCOLLOIDS 卷: 105 文献号: 105767 DOI: 10.1016/j.foodhyd.2020.105767 出版年: AUG 2020 |
9.147 |
2020 |
26 |
邹文洁 |
蔡朝霞 |
Addition of cationic guar-gum and oleic acid improved the stability of plasma emulsions prepared with enzymatically hydrolyzed egg |
FOOD HYDROCOLLOIDS 卷: 105 文献号: 105827 DOI: 10.1016/j.foodhyd.2020.105827 出版年: AUG 2020 |
9.147 |
2020 |
27 |
1.李栩栩; 2.樊明聪 |
黄琪琳 |
Effect of wet-media milling on the physicochemical properties of tapioca starch and their relationship with the texture of myofibrillar protein gel |
FOOD HYDROCOLLOIDS 卷: 109 文献号: 106082 DOI: 10.1016/j.foodhyd.2020.106082 出版年: DEC 2020 |
9.147 |
2020 |
28 |
田燕 |
潘思轶 |
Interfacial and emulsifying properties of beta-conglycinin/pectin mixtures at the oil/water interface: Effect of pH |
FOOD HYDROCOLLOIDS 卷: 109 文献号: 106145 DOI: 10.1016/j.foodhyd.2020.106145 出版年: DEC 2020 |
9.147 |
2020 |
29 |
Ahsan, Hafiz Muhammad |
1-2.外单位; 3.刘石林 |
Novel stable pickering emulsion based solid foams efficiently stabilized by microcrystalline cellulose/chitosan complex particles |
FOOD HYDROCOLLOIDS 卷: 108 文献号: 106044 DOI: 10.1016/j.foodhyd.2020.106044 出版年: NOV 2020 |
9.147 |
2020 |
30 |
陈致君 |
李晶 |
An efficient and simple approach for the controlled preparation of partially degraded konjac glucomannan |
FOOD HYDROCOLLOIDS 卷: 108 文献号: 106017 DOI: 10.1016/j.foodhyd.2020.106017 出版年: NOV 2020 |
9.147 |
2020 |
31 |
胡灵 |
李斌 |
A novel strategy to maintain the long-term viscosity stability of konjac glucomannan hydrosol by using zinc ion |
FOOD HYDROCOLLOIDS 卷: 108 文献号: 106000 DOI: 10.1016/j.foodhyd.2020.106000 出版年: NOV 2020 |
9.147 |
2020 |
32 |
田燕 |
潘思轶 |
The role of conformational state of pH-shifted beta-conglycinin on the oil/water interfacial properties and emulsifying capacities |
FOOD HYDROCOLLOIDS 卷: 108 文献号: 105990 DOI: 10.1016/j.foodhyd.2020.105990 出版年: NOV 2020 |
9.147 |
2020 |
33 |
张兴中 |
1.外单位; 2.刘石林 |
Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance |
FOOD HYDROCOLLOIDS 卷: 108 文献号: 106025 DOI: 10.1016/j.foodhyd.2020.106025 出版年: NOV 2020 |
9.147 |
2020 |
34 |
邹文洁 |
1.蔡朝霞; 2.金永国 |
Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates |
FOOD HYDROCOLLOIDS 卷: 108 文献号: 105978 DOI: 10.1016/j.foodhyd.2020.105978 出版年: NOV 2020 |
9.147 |
2020 |
35 |
靳皓博 |
盛龙 |
Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure |
FOOD HYDROCOLLOIDS 卷: 110 文献号: 106200 DOI: 10.1016/j.foodhyd.2020.106200 出版年: JAN 2021 |
9.147 |
2020 |
36 |
胡灵 |
李斌 |
Inhibit the intrinsic bacteria from konjac glucomannan hydrosol for its improved viscosity stability |
FOOD HYDROCOLLOIDS 卷: 111 文献号: 106197 DOI: 10.1016/j.foodhyd.2020.106197 出版年: FEB 2021 |
9.147 |
2020 |
37 |
1黄晴; 2.刘忠思 |
李斌 |
Gelation behaviors of the konjac gum from different origins: A.guripingensis and A.rivirei |
FOOD HYDROCOLLOIDS 卷: 111 文献号: 106152 DOI: 10.1016/j.foodhyd.2020.106152 出版年: FEB 2021 |
9.147 |
2020 |
38 |
李璐 |
魏雪团 |
Multilevel Metabolic Engineering of Bacillus amyloliquefaciens for Production of the Platform Chemical Putrescine from Sustainable Biomass Hydrolysates |
ACS SUSTAINABLE CHEMISTRY & ENGINEERING 卷: 8 期: 5 页: 2147-2157 DOI: 10.1021/acssuschemeng.9b05484 出版年: FEB 10 2020 |
8.198 |
2020 |
39 |
刘远远 |
马美湖 |
Volcanic Rock-Inspired Fabrication of Porous Chitosan Macroparticles via Gas Porogen for Enhancing the Activity of Immobilized Enzymes |
ACS SUSTAINABLE CHEMISTRY & ENGINEERING 卷: 8 期: 41 页: 15560-15572 DOI: 10.1021/acssuschemeng.0c04667 出版年: OCT 19 2020 |
8.198 |
2020 |
40 |
李牧 |
1.外单位; 2.陈福生 |
Monasone Naphthoquinone Biosynthesis and Resistance in Monascus Fungi |
MBIO 卷: 11 期: 1 文献号: e02676-19 DOI: 10.1128/mBio.02676-19 出版年: JAN-FEB 2020 |
7.867 |
2020 |
41 |
1.王知龙; 2.鲜于运雷 |
陈翊平 |
Background Signal-Free Magnetic Bioassay for Food-Borne Pathogen and Residue of Veterinary Drug via Mn(VII)/Mn(II) Interconversion |
ACS SENSORS 卷: 4 期: 10 页: 2771-2777 DOI: 10.1021/acssensors.9b01349 出版年: OCT 2019 |
7.711 |
2020 |
42 |
何康惠 |
刘石林 |
Water-insoluble dietary fibers from bamboo shoot used as plant food particles for the stabilization of O/W Pickering emulsion |
FOOD CHEMISTRY 卷: 310 文献号: 125925 DOI: 10.1016/j.foodchem.2019.125925 出版年: APR 25 2020 |
7.514 |
2020 |
43 |
韩柯 |
盛龙 |
Characterization and film-forming mechanism of egg white/pullulan blend film |
FOOD CHEMISTRY 卷: 315 文献号: 126201 DOI: 10.1016/j.foodchem.2020.126201 出版年: JUN 15 2020 |
7.514 |
2020 |
44 |
纪胜男 |
黄茜 |
An easy and rapid separation method for five major proteins from egg white: Successive extraction and MALDI-TOF-MS identification |
FOOD CHEMISTRY 卷: 315 文献号: 126207 DOI: 10.1016/j.foodchem.2020.126207 出版年: JUN 15 2020 |
7.514 |
2020 |
45 |
丁礼贤 |
蔡朝霞 |
Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment |
FOOD CHEMISTRY 卷: 317 文献号: 126349 DOI: 10.1016/j.foodchem.2020.126349 出版年: JUL 1 2020 |
7.514 |
2020 |
46 |
张慧敏 |
黄琪琳 |
Adsorption kinetics and thermodynamics of yeast beta-glucan for off-odor compounds in silver carp mince |
FOOD CHEMISTRY 卷: 319 文献号: 126232 DOI: 10.1016/j.foodchem.2020.126232 出版年: JUL 30 2020 |
7.514 |
2020 |
47 |
杜红英 |
熊善柏 |
The mechanism for improving the flesh quality of grass carp (Ctenopharyngodon idella) following the micro-flowing water treatment using a UPLC-QTOF/MS based metabolomics method |
FOOD CHEMISTRY 卷: 327 文献号: 126777 DOI: 10.1016/j.foodchem.2020.126777 出版年: OCT 15 2020 |
7.514 |
2020 |
48 |
赵世林 |
靳国锋 |
Effect of salt promote the muscle triglyceride hydrolysis during dry-salting by inducing the phosphorylation of adipose tissue triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) and lipid droplets splitting |
FOOD CHEMISTRY 卷: 327 文献号: 127061 DOI: 10.1016/j.foodchem.2020.127067 出版年: OCT 15 2020 |
7.514 |
2020 |
49 |
郭丹郡 |
侯焘 |
Purification and characterization of positive allosteric regulatory peptides of calcium sensing receptor (CaSR) from desalted duck egg white |
FOOD CHEMISTRY 卷: 325 文献号: 126919 DOI: 10.1016/j.foodchem.2020.126919 出版年: SEP 30 2020 |
7.514 |
2020 |
50 |
谢冰 |
刘石林 |
Edible coating based on beeswax-in-water Pickering emulsion stabilized by cellulose nanofibrils and carboxymethyl chitosan |
FOOD CHEMISTRY 卷: 331 文献号: 127108 DOI: 10.1016/j.foodchem.2020.127108 出版年: NOV 30 2020 |
7.514 |
2020 |
51 |
Khoder, Ramy M. |
1.尹涛; 2.刘茹 |
Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acid |
FOOD CHEMISTRY 卷: 332 文献号: 127401 DOI: 10.1016/j.foodchem.2020.127401 出版年: DEC 1 2020 |
7.514 |
2020 |
52 |
盛龙 |
马美湖 |
Study of high pressure carbon dioxide on the physicochemical, interfacial and rheological properties of liquid whole egg |
FOOD CHEMISTRY 卷: 337 文献号: 127989 DOI: 10.1016/j.foodchem.2020.127989 出版年: FEB 1 2021 |
7.514 |
2020 |
53 |
占福朝 |
李斌 |
Encapsulation of tangeretin in PVA/PAA crosslinking electrospun fibers by emulsion-electrospinning: Morphology characterization, slow-release, and antioxidant activity assessment |
FOOD CHEMISTRY 卷: 337 文献号: 127763 DOI: 10.1016/j.foodchem.2020.127763 出版年: FEB 1 2021 |
7.514 |
2020 |
54 |
曹琼琚 |
杜红英 |
The mechanism of chlorogenic acid inhibits lipid oxidation: An investigation using multi-spectroscopic methods and molecular docking |
FOOD CHEMISTRY 卷: 333 文献号: 127528 DOI: 10.1016/j.foodchem.2020.127528 出版年: DEC 15 2020 |
7.514 |
2020 |
55 |
郭城 |
李斌 |
Role of green tea nanoparticles in process of tea cream formation - A new perspective |
FOOD CHEMISTRY 卷: 339 文献号: 128112 DOI: 10.1016/j.foodchem.2020.128112 出版年: MAR 1 2021 |
7.514 |
2020 |
56 |
1.齐小保; 2.王知龙 |
陈翊平 |
One-step and DNA amplification-free detection of Listeria monocytogenes in ham samples: Combining magnetic relaxation switching and DNA hybridization reaction |
FOOD CHEMISTRY 卷: 338 文献号: 127837 DOI: 10.1016/j.foodchem.2020.127837 出版年: FEB 15 2021 |
7.514 |
2020 |
57 |
Mansour, M |
徐晓云 |
Effect of microencapsulation using soy protein isolate and gum arabic as wall material on red raspberry anthocyanin stability, characterization, and simulated gastrointestinal conditions |
ULTRASONICS SONOCHEMISTRY 卷: 63 文献号: 104927 DOI: 10.1016/j.ultsonch.2019.104927 出版年: MAY 2020 |
7.491 |
2020 |
58 |
王静祎 |
孙智达 |
Effect of ultrasound combined with ultraviolet treatment on microbial inactivation and quality properties of mango juice |
ULTRASONICS SONOCHEMISTRY 卷: 64 文献号: 105000 DOI: 10.1016/j.ultsonch.2020.105000 出版年: JUN 2020 |
7.491 |
2020 |
59 |
1.胡坦; 2.张卓 |
潘思轶 |
A Comprehensive Study on Self-Assembly and Gelation of C-13-Dipeptides-From Design Strategies to Functionalities |
BIOMACROMOLECULES 卷: 21 期: 2 页: 670-679 DOI: 10.1021/acs.biomac.9b01386 出版年: FEB 2020 |
6.988 |
2020 |
60 |
吴龙 |
陈翊平 |
Amplified Magnetic Resonance Sensing via Enzyme-Mediated Click Chemistry and Magnetic Separation |
ANALYTICAL CHEMISTRY 卷: 91 期: 24 页: 15555-15562 DOI: 10.1021/acs.analchem.9b03550 出版年: DEC 17 2019 |
6.986 |
2020 |
61 |
陈磊 |
1.外单位; 2.熊汉国 |
Sodium dodecyl sulfate improves the properties of bio-based wood adhesive derived from micronized starch: Microstructure and rheological behaviors |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 140 页: 1026-1036 DOI: 10.1016/j.ijbiomac.2019.08.167 出版年: NOV 1 2019 |
6.953 |
2020 |
62 |
1.李楠楠; 2.郭亚宾 |
张宾佳 |
Amylose content and molecular-order stability synergistically affect the digestion rate of indica rice starches |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 144 页: 373-379 DOI: 10.1016/j.ijbiomac.2019.12.095 出版年: FEB 1 2020 |
6.953 |
2020 |
63 |
赵莉 |
刘睿 |
Interaction mechanism between alpha-glucosidase and A-type trimer procyanidin revealed by integrated spectroscopic analysis techniques |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 143 页: 173-180 DOI: 10.1016/j.ijbiomac.2019.12.021 出版年: JAN 15 2020 |
6.953 |
2020 |
64 |
刘亚平 |
马美湖 |
Proteome-based identification of chicken egg yolk proteins associated with antioxidant activity on the Qinghai-Tibetan Plateau |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 150 页: 1093-1103 DOI: 10.1016/j.ijbiomac.2019.10.115 出版年: MAY 1 2020 |
6.953 |
2020 |
65 |
刘亚平 |
1.邱宁; 2.外单位 |
Quantitative phosphoproteomic analysis of fertilized egg derived from Tibetan and lowland chickens |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 149 页: 522-531 DOI: 10.1016/j.ijbiomac.2020.01.211 出版年: APR 15 2020 |
6.953 |
2020 |
66 |
孟雅祺 |
邱宁 |
N-glycoproteomic analysis of duck egg yolk proteins: Implications for biofunctions and evolution |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 151 页: 19-26 DOI: 10.1016/j.ijbiomac.2020.02.038 出版年: MAY 15 2020 |
6.953 |
2020 |
67 |
1.陈浙娅; 2.外单位 |
1-2.外单位 |
Characterization of physicochemical and biological properties of Schizophyllum commune polysaccharide extracted with different methods |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 156 页: 1425-1434 DOI: 10.1016/j.ijbiomac.2019.11.183 出版年: AUG 1 2020 |
6.953 |
2020 |
68 |
王丽丽 |
1.张宾佳; 2.贾才华 |
Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 155 页: 226-232 DOI: 10.1016/j.ijbiomac.2020.03.203 出版年: JUL 15 2020 |
6.953 |
2020 |
69 |
胡春 |
1.外单位; 2.熊汉国 |
The formation mechanism and thermodynamic properties of potato protein isolate-chitosan complex under dynamic high-pressure microfluidization (DHPM) treatment |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 154 页: 486-492 DOI: 10.1016/j.ijbiomac.2020.02.327 出版年: JUL 1 2020 |
6.953 |
2020 |
70 |
朱必洋 |
1.侯焘; 2.何慧 |
Calcium-binding casein phosphopeptides-loaded chitosan oligosaccharides core-shell microparticles for controlled calcium delivery: Fabrication, characterization, and in vivo release studies |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 154 页: 1347-1355 DOI: 10.1016/j.ijbiomac.2019.11.014 出版年: JUL 1 2020 |
6.953 |
2020 |
71 |
罗小迎 |
胡杨 |
Physicochemical changes of MTGase cross-linked surimi gels subjected to liquid nitrogen spray freezing |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 160 页: 642-651 DOI: 10.1016/j.ijbiomac.2020.05.249 出版年: OCT 1 2020 |
6.953 |
2020 |
72 |
Walayat, Noman |
1.外单位; 2.熊汉国 |
Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 158 页: 865-874 DOI: 10.1016/j.ijbiomac.2020.04.093 出版年: SEP 1 2020 |
6.953 |
2020 |
73 |
张仲李 |
1.外单位; 2.熊汉国 |
Effects of oxidative modification on the functional, conformational and gelling properties of myofibrillar proteins from Culter alburnus |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 162 页: 1442-1452 DOI: 10.1016/j.ijbiomac.2020.08.052 出版年: NOV 1 2020 |
6.953 |
2020 |
74 |
胡俊杰 |
李艳 |
Influence of pH on property and lipolysis behavior of cinnamaldehyde conjugated chitosan-stabilized emulsions |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 161 页: 587-595 DOI: 10.1016/j.ijbiomac.2020.06.073 出版年: OCT 15 2020 |
6.953 |
2020 |
75 |
1王朋凯; 2.外单位 |
1.外单位; 2.熊汉国 |
An approach for compatibilization of the starch with poly(lactic acid) and ethylene-vinyl acetate-glycidyl-methacrylate |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 161 页: 44-58 DOI: 10.1016/j.ijbiomac.2020.06.011 出版年: OCT 15 2020 |
6.953 |
2020 |
76 |
Walayat, Noman |
熊汉国 |
Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review |
FOOD REVIEWS INTERNATIONAL DOI: 10.1080/87559129.2020.1768403 提前访问日期: MAY 2020 |
6.478 |
2020 |
77 |
邓紫玙 |
梁宏闪 |
Carboxymethylpachymaran-zein coated plant microcapsules-based beta-galactosidase encapsulation system for long-term effective delivery |
FOOD RESEARCH INTERNATIONAL 卷: 128 文献号: 108867 DOI: 10.1016/j.foodres.2019.108867 出版年: FEB 2020 |
6.475 |
2020 |
78 |
陈亚淑 |
1.孙智达; 2.外单位 |
Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of beta-carotene-nanoemulsions |
FOOD RESEARCH INTERNATIONAL 卷: 127 文献号: 108738 DOI: 10.1016/j.foodres.2019.108738 出版年: JAN 2020 |
6.475 |
2020 |
79 |
吴迪 |
梁宏闪 |
Plant exine capsules based encapsulation strategy: A high loading and long-term effective delivery system for nobiletin |
FOOD RESEARCH INTERNATIONAL 卷: 127 文献号: 108691 DOI: 10.1016/j.foodres.2019.108691 出版年: JAN 2020 |
6.475 |
2020 |
80 |
1.李志伟; 2.马文娟 |
王小红 |
A broad-spectrum phage controls multidrug-resistant Salmonella in liquid eggs |
FOOD RESEARCH INTERNATIONAL 卷: 132 文献号: 109011 DOI: 10.1016/j.foodres.2020.109011 出版年: JUN 2020 |
6.475 |
2020 |
81 |
赵梦鸽 |
侯焘 |
Desalted duck egg white peptides-chitosan oligosaccharide copolymers as calcium delivery systems: Preparation, characterization and calcium release evaluation in vitro and vivo |
FOOD RESEARCH INTERNATIONAL 卷: 131 文献号: 108974 DOI: 10.1016/j.foodres.2019.108974 出版年: MAY 2020 |
6.475 |
2020 |
82 |
陈婉冰 |
1.王喜亮; 2.刘睿 |
C-ring cleavage metabolites of catechin and epicatechin enhanced antioxidant activities through intestinal microbiota |
FOOD RESEARCH INTERNATIONAL 卷: 135 文献号: 100271 DOI: 10.1016/j.foodres.2020.109271 出版年: SEP 2020 |
6.475 |
2020 |
83 |
杜静 |
1.外单位; 2.李春美 |
Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner |
FOOD RESEARCH INTERNATIONAL 卷: 137 文献号: 109536 DOI: 10.1016/j.foodres.2020.109536 出版年: NOV 2020 |
6.475 |
2020 |
84 |
Salah, Mahmoud |
徐晓云 |
Nanoencapsulation of anthocyanins-loaded beta-lactoglobulin nanoparticles: Characterization, stability, and bioavailability in vitro |
FOOD RESEARCH INTERNATIONAL 卷: 137 文献号: 109635 DOI: 10.1016/j.foodres.2020.109635 出版年: NOV 2020 |
6.475 |
2020 |
85 |
陈磊 |
1.外单位; 2.熊汉国 |
Interfacial modification of starch at high concentration by sodium dodecylsulfate as revealed by experiments and molecular simulation |
JOURNAL OF MOLECULAR LIQUIDS 卷: 310 文献号: 113190 DOI: 10.1016/j.molliq.2020.113190 出版年: JUL 15 2020 |
6.165 |
2020 |
86 |
李力 |
陈福生 |
Effects of mrpigG on Development and Secondary Metabolism of Monascus ruber M7 |
JOURNAL OF FUNGI 卷: 6 期: 3 文献号: 156 DOI: 10.3390/jof6030156 出版年: SEP 2020 |
5.816 |
2020 |
87 |
张璐璐 |
1.范刚; 2.何进 |
Genomic and Transcriptomic Study for Screening Genes Involved in the Limonene Biotransformation of Penicillium digitatum DSM 62840 |
FRONTIERS IN MICROBIOLOGY 卷: 11 文献号: 744 DOI: 10.3389/fmicb.2020.00744 出版年: APR 22 2020 |
5.64 |
2020 |
88 |
周弘毅 |
陈福生 |
The Magnetic Receptor ofMonascus ruberM7: Gene Clone and Its Heterologous Expression inEscherichia coli |
FRONTIERS IN MICROBIOLOGY 卷: 11 文献号: 1112 DOI: 10.3389/fmicb.2020.01112 出版年: JUN 19 2020 |
5.64 |
2020 |
89 |
袁方 |
袁方 |
Comparative transcriptome analysis of genes involved in volatile compound synthesis in blueberries (Vaccinium virgatum) during postharvest storage |
POSTHARVEST BIOLOGY AND TECHNOLOGY 卷: 170 文献号: 111327 DOI: 10.1016/j.postharvbio.2020.111327 出版年: DEC 2020 |
5.537 |
2020 |
90 |
曹琼琚 |
杜红英 |
H-1-NMR based metabolomics reveals the nutrient differences of two kinds of freshwater fish soups before and after simulated gastrointestinal digestion |
FOOD & FUNCTION 卷: 11 期: 4 页: 3095-3104 DOI: 10.1039/c9fo02661d 出版年: APR 1 2020 |
5.396 |
2020 |
91 |
程玉鑫 |
徐晓云 |
Fermented blueberry pomace ameliorates intestinal barrier function through the NF-kappa B-MLCK signaling pathway in high-fat diet mice |
FOOD & FUNCTION 卷: 11 期: 4 页: 3167-3179 DOI: 10.1039/c9fo02517k 出版年: APR 1 2020 |
5.396 |
2020 |
92 |
张婞 |
侯焘 |
Molecular mechanisms of selenium-biofortified soybean protein and polyphenol conjugates in protecting mouse skin damaged by UV-B |
FOOD & FUNCTION 卷: 11 期: 4 页: 3563-3573 DOI: 10.1039/c9fo02560j 出版年: APR 1 2020 |
5.396 |
2020 |
93 |
程玉鑫 |
1.吴婷; 2.徐晓云 |
Lactobacillus casei-fermented blueberry pomace augments sIgA production in high-fat diet mice by improving intestinal microbiota |
FOOD & FUNCTION 卷: 11 期: 7 页: 6552-6564 DOI: 10.1039/d0fo01119c 出版年: JUL 1 2020 |
5.396 |
2020 |
94 |
商龙臣 |
李斌 |
In vitrogastric emptying characteristics of konjac glucomannan with different viscosity and its effects on appetite regulation |
FOOD & FUNCTION 卷: 11 期: 9 页: 7596-7610 DOI: 10.1039/d0fo01104e 出版年: SEP 1 2020 |
5.396 |
2020 |
95 |
1.任婧楠; 2.尹凯静 |
范刚 |
Effect of short-term intake of high- and low-concentrations of sucrose solution on the neurochemistry of male and female mice |
FOOD & FUNCTION 卷: 11 期: 10 页: 9103-9113 DOI: 10.1039/d0fo02214d 出版年: OCT 1 2020 |
5.396 |
2020 |
96 |
李金玲 |
胡杨 |
Interaction of myofibrillar proteins and epigallocatechin gallate in the presence of transglutaminase in solutions |
FOOD & FUNCTION 卷: 11 期: 11 页: 9560-9572 DOI: 10.1039/d0fo02294b 出版年: NOV 1 2020 |
5.396 |
2020 |
97 |
丁礼贤 |
蔡朝霞 |
Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment |
JOURNAL OF FOOD ENGINEERING 卷: 284 文献号: 110076 DOI: 10.1016/j.jfoodeng.2020.110076 出版年: NOV 2020 |
5.354 |
2020 |
98 |
付星 |
马美湖 |
Enhancement of Monascus yellow pigments production by activating the cAMP signalling pathway in Monascus purpureus HJ11 |
MICROBIAL CELL FACTORIES 卷: 19 期: 1 文献号: 224 DOI: 10.1186/s12934-020-01486-y 出版年: DEC 7 2020 |
5.328 |
2020 |
99 |
汪红 |
邱宁 |
Quantitative Comparative Integrated Proteomic and Phosphoproteomic Analysis of Chicken Egg Yolk Proteins under Diverse Storage Temperatures |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 4 页: 1157-1167 DOI: 10.1021/acs.jafc.9b06912 出版年: JAN 29 2020 |
5.279 |
2020 |
100 |
黄茜 |
外单位 |
Effective Preparation Method of Phosphopeptides from Phosvitin and the Analysis of Peptide Profiles Using Tandem Mass Spectrometry |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 67 期: 51 页: 14086-14101 DOI: 10.1021/acs.jafc.9b05973 出版年: DEC 25 2019 |
5.279 |
2020 |
101 |
张璐璐 |
范刚 |
Antidepressant-like Effect of Citrus sinensis (L.) Osbeck Essential Oil and Its Main Component Limonene on Mice |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 67 期: 50 页: 13817-13828 DOI: 10.1021/acs.jafc.9b00650 出版年: DEC 18 2019 |
5.279 |
2020 |
102 |
杜芸 |
李牧 |
Engineering Saccharomyces cerevisiae Coculture Platform for the Production of Flavonoids |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 7 页: 2146-2154 DOI: 10.1021/acs.jafc.9b07916 出版年: FEB 19 2020 |
5.279 |
2020 |
103 |
陈欢乐 |
李艳 |
One-Step Dynamic Imine Chemistry for Preparation of Chitosan-Stabilized Emulsions Using a Natural Aldehyde: Acid Trigger Mechanism and Regulation and Gastric Delivery |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 19 页: 5412-5425 DOI: 10.1021/acs.jafc.9b08301 出版年: MAY 13 2020 |
5.279 |
2020 |
104 |
方梦雪 |
尤娟 |
In Vitro Pepsin Digestion Characteristics of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels with Different Degrees of Cross-Linking Induced by Setting Time and Microbial Transglutaminase |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 31 页: 8413-8430 DOI: 10.1021/acs.jafc.0c03014 出版年: AUG 5 2020 |
5.279 |
2020 |
105 |
李淇 |
1.外单位; 2.刘石林 |
Oleogel Films Through the Pickering Effect of Bacterial Cellulose Nanofibrils Featuring Interfacial Network Stabilization |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 34 页: 9150-9157 DOI: 10.1021/acs.jafc.0c03214 出版年: AUG 26 2020 |
5.279 |
2020 |
106 |
孙义 |
盛龙 |
A Comprehensive Identification of Chicken Egg White Phosphoproteomics Based on a Novel Digestion Approach |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 34 页: 9213-9222 DOI: 10.1021/acs.jafc.0c03174 出版年: AUG 26 2020 |
5.279 |
2020 |
107 |
周玉 |
邱宁 |
Quantitative Comparative Proteomic Analysis of Chicken Egg Vitelline Membrane Proteins during High-Temperature Storage |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 36 页: 9816-9825 DOI: 10.1021/acs.jafc.0c03538 出版年: SEP 9 2020 |
5.279 |
2020 |
108 |
李金玲 |
胡杨 |
Effects of Rice with Different Amounts of Resistant Starch on Mice Fed a High-Fat Diet: Attenuation of Adipose Weight Gain |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 46 页: 13046-13055 DOI: 10.1021/acs.jafc.9b05505 出版年: NOV 18 2020 |
5.279 |
2020 |
109 |
(Mohammed, Hammad Hamed Hammad |
1.马美湖; 2.金永国 |
Nitroso-hemoglobin-ginger conjugates effects on bacterial growth and color stability in a minced beef model |
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 卷: 331 文献号: 108731 DOI: 10.1016/j.ijfoodmicro.2020.108731 出版年: OCT 16 2020 |
5.277 |
2020 |
110 |
Sobhy, Remah |
李斌 |
The noncovalent conjugations of bovine serum albumin with three structurally different phytosterols exerted antiglycation effects: A study with AGEs-inhibition, multispectral, and docking investigations |
BIOORGANIC CHEMISTRY 卷: 94 文献号: 103478 DOI: 10.1016/j.bioorg.2019.103478 出版年: JAN 2020 |
5.275 |
2020 |
111 |
Khalifa, Ibrahim |
李春美 |
Mulberry anthocyanins exert anti-AGEs effects by selectively trapping glyoxal and structural-dependently blocking the lysyl residues of beta-lactoglobulins |
BIOORGANIC CHEMISTRY 卷: 96 文献号: 103615 DOI: 10.1016/j.bioorg.2020.103615 出版年: MAR 2020 |
5.275 |
2020 |
112 |
Sobhy, Remah |
李斌 |
Phytosterols disaggregate bovine serum albumin under the glycation conditions through interacting with its glycation sites and altering its secondary structure elements |
BIOORGANIC CHEMISTRY 卷: 101 文献号: 104047 DOI: 10.1016/j.bioorg.2020.104047 出版年: AUG 2020 |
5.275 |
2020 |
113 |
张敏 |
靳国锋 |
Effects of gamma ray irradiation-induced protein hydrolysis and oxidation on tenderness change of fresh pork during storage |
MEAT SCIENCE 卷: 163 文献号: 108058 DOI: 10.1016/j.meatsci.2020.108058 出版年: MAY 2020 |
5.209 |
2020 |
114 |
张黎萍 |
杨书珍 |
Comparative transcriptome analysis reveals fruit discoloration mechanisms in postharvest strawberries in response to high ambient temperature |
FOOD CHEMISTRY-X 卷: 2 文献号: 100025 DOI: 10.1016/j.fochx.2019.100025 出版年: JUN 30 2019 |
5.182 |
2020 |
115 |
岳帅 |
侯焘 |
Hydrogel as a Biomaterial for Bone Tissue Engineering: A Review |
NANOMATERIALS 卷: 10 期: 8 文献号: 1511 DOI: 10.3390/nano10081511 出版年: AUG 2020 |
5.076 |
2020 |
116 |
Hamed Hammad Mohammed, Hammad |
1.靳国锋; 2.马美湖 |
Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 118 文献号: 108714 DOI: 10.1016/j.lwt.2019.108714 出版年: JAN 2020 |
4.952 |
2020 |
117 |
史德芳 |
1.刘莹; 2.黄文 |
Effects of low-dose gamma-irradiation on the water state of fresh Lentinula edodes |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 118 文献号: 108764 DOI: 10.1016/j.lwt.2019.108764 出版年: JAN 2020 |
4.952 |
2020 |
118 |
程玉鑫 |
徐晓云 |
Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an in vitro mode |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 125 文献号: 109260 DOI: 10.1016/j.lwt.2020.109260 出版年: MAY 2020 |
4.952 |
2020 |
119 |
杨其乐 |
王佳 |
Characterization of a novel T7-like Salmonella Typhimurium (ATCC13311) bacteriophage LPST144 and its endolysin |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 123 文献号: 109034 DOI: 10.1016/j.lwt.2020.109034 出版年: APR 2020 |
4.952 |
2020 |
120 |
胡思 |
刘莹 |
Effects of drying methods on non-volatile taste components of Stropharia rugoso-annulata mushrooms |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 127 文献号: 109428 DOI: 10.1016/j.lwt.2020.109428 出版年: JUN 2020 |
4.952 |
2020 |
121 |
1.陈金玉; 2.杜静 |
李春美 |
Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 128 文献号: 109448 DOI: 10.1016/j.lwt.2020.109448 出版年: JUN 2020 |
4.952 |
2020 |
122 |
朱春华 |
潘思轶 |
Metabolic variations of organic acids, amino acids, fatty acids and aroma compounds in the pulp of different pummelo varieties |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 130 文献号: 109445 DOI: 10.1016/j.lwt.2020.109445 出版年: AUG 2020 |
4.952 |
2020 |
123 |
许燕 |
赵思明 |
Preparation of a probiotic rice tablet: Sensory evaluation and antioxidant activity during gastrointestinal digestion |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 124 文献号: 108911 DOI: 10.1016/j.lwt.2019.108911 出版年: APR 2020 |
4.952 |
2020 |
124 |
周娇娇 |
1.尤娟; 2.熊善柏 |
Rapid determination of the textural properties of silver carp (Hypophthalmichthys molitrix) using near-infrared reflectance spectroscopy and chemometrics |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 129 文献号: 109545 DOI: 10.1016/j.lwt.2020.109545 出版年: JUL 2020 |
4.952 |
2020 |
125 |
马斌 |
1.付星2.金永国 |
Identification and antimicrobial mechanisms of a novel peptide derived from egg white ovotransferrin hydrolysates |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 131 文献号: 109720 DOI: 10.1016/j.lwt.2020.109720 出版年: SEP 2020 |
4.952 |
2020 |
126 |
1.王朦; 2.赵梓竹 |
1.牛猛; 2.贾才华 |
Bioconversion of chitin waste using a cold-adapted chitinase to produce chitin oligosaccharides |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 133 文献号: 109863 DOI: 10.1016/j.lwt.2020.109863 出版年: NOV 2020 |
4.952 |
2020 |
127 |
宋蓉 |
陈义杰 |
Effect of D-glucose on the chemical characteristics and irradiation off-odor performance in porcine meat emulsion system |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 133 文献号: 110138 DOI: 10.1016/j.lwt.2020.110138 出版年: NOV 2020 |
4.952 |
2020 |
128 |
万佳玮 |
外单位 |
Thermomechanical behaviors and protein polymerization in bread dough modified by bran components and transglutaminase |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 133 文献号: 109894 DOI: 10.1016/j.lwt.2020.109894 出版年: NOV 2020 |
4.952 |
2020 |
129 |
1.刘佳玮; 2.杜芸 |
李牧 |
The optimization of production and characterization of antioxidant peptides from protein hydrolysates of Agrocybe aegerita |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 134 文献号: 109987 DOI: 10.1016/j.lwt.2020.109987 出版年: DEC 2020 |
4.952 |
2020 |
130 |
孙雪言 |
马爱民 |
Biogenesis of macrofungal sclerotia: influencing factors and molecular mechanisms |
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY DOI: 10.1007/s00253-020-10545-8 提前访问日期: MAR 2020 |
4.813 |
2020 |
131 |
刘小洁 |
靳国锋 |
Effect of different doses of Co-60 gamma-ray irradiation treatment on the micro-rheological and emulsifying properties of liquid egg white |
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS 卷: 589 文献号: 124461 DOI: 10.1016/j.colsurfa.2020.124461 出版年: FEB 20 2020 |
4.539 |
2020 |
132 |
曹琼琚 |
杜红英 |
The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage |
FOOD AND BIOPROCESS TECHNOLOGY 卷: 12 期: 12 页: 2050-2061 DOI: 10.1007/s11947-019-02365-0 出版年: DEC 2019 |
4.465 |
2020 |
133 |
曹琼琚 |
杜红英 |
the Inhibitory Effect of Chlorogenic Acid on Lipid Oxidation of Grass Carp (Ctenopharyngodon idellus) during Chilled Storage (vol 12, pg 2050, 2019) |
FOOD AND BIOPROCESS TECHNOLOGY 卷: 13 期: 2 页: 390-390 DOI: 10.1007/s11947-019-02398-5 提前访问日期: JAN 2020 出版年: FEB 2020 |
4.465 |
2020 |
134 |
谢宛霖 |
杜红英 |
Insights into the Binding Mechanism of Polyphenols and Fish Myofibrillar Proteins Explored Using Multi-spectroscopic Methods |
FOOD AND BIOPROCESS TECHNOLOGY 卷: 13 期: 5 页: 797-806 DOI: 10.1007/s11947-020-02439-4 出版年: MAY 2020 |
4.465 |
2020 |
135 |
黄渊 |
1.杜红英; 2.黄琪琳 |
Studies on the Binding Interactions of Grass Carp (Ctenopharyngodon idella) Myosin with Chlorogenic Acid and Rosmarinic Acid |
FOOD AND BIOPROCESS TECHNOLOGY 卷: 13 期: 8 页: 1421-1434 DOI: 10.1007/s11947-020-02483-0 提前访问日期: JUN 2020 出版年: AUG 2020 |
4.465 |
2020 |
136 |
1.吴文敏; 2.何立超 |
靳国锋 |
Phosphorylation of porcine bone collagen peptide to improve its calcium chelating capacity and its effect on promoting the proliferation, differentiation and mineralization of osteoblastic MC3T3-E1 cells |
JOURNAL OF FUNCTIONAL FOODS 卷: 64 文献号: 103701 DOI: 10.1016/j.jff.2019.103701 出版年: JAN 2020 |
4.451 |
2020 |
137 |
晏芳芳 |
1.王承明; 2.刘睿 |
Comparison of the inhibitory effects of procyanidins with different structures and their digestion products against acrylamide-induced cytotoxicity in IPEC-J2 cells |
JOURNAL OF FUNCTIONAL FOODS 卷: 72 文献号: 104073 DOI: 10.1016/j.jff.2020.104073 出版年: SEP 2020 |
4.451 |
2020 |
138 |
郭小 |
李二虎 |
Intestinal absorption and distribution of naringin, hesperidin, and their metabolites in mice |
JOURNAL OF FUNCTIONAL FOODS 卷: 74 文献号: 104158 DOI: 10.1016/j.jff.2020.104158 出版年: NOV 2020 |
4.451 |
2020 |
139 |
杨扬 |
1.张久亮; 2.外单位 |
Hypouricemic effect in hyperuricemic mice and xanthine oxidase inhibitory mechanism of dietary anthocyanins from purple sweet potato (Ipomoea batatas L.) |
JOURNAL OF FUNCTIONAL FOODS 卷: 73 文献号: 104151 DOI: 10.1016/j.jff.2020.104151 出版年: OCT 2020 |
4.451 |
2020 |
140 |
雷霄宇 |
1.黄文; 2.刘莹 |
Effects of GGT and C-S Lyase on the Generation of Endogenous Formaldehyde in Lentinula edodes at Different Growth Stages |
MOLECULES 卷: 24 期: 23 文献号: 4203 DOI: 10.3390/molecules24234203 出版年: DEC 2019 |
4.411 |
2020 |
141 |
吕思伊 |
潘思轶 |
Effects of Ultrasonic-Assisted Extraction on the Physicochemical Properties of Different Walnut Proteins |
MOLECULES 卷: 24 期: 23 文献号: 4260 DOI: 10.3390/molecules24234260 出版年: DEC 2019 |
4.411 |
2020 |
142 |
1.张小凡; 2.赵丽丽 |
李秀娟 |
In Situ Real-Time Tracing of Organophosphorus Pesticides in Apples by Solid-Phase Microextraction with Developed Sampling-Rate Calibration |
MOLECULES 卷: 24 期: 24 文献号: 4444 DOI: 10.3390/molecules24244444 出版年: DEC 2019 |
4.411 |
2020 |
143 |
张会芳 |
鲁群 |
Separation and Characterization of Phenolamines and Flavonoids from Rape Bee Pollen, and Comparison of Their Antioxidant Activities and Protective Effects Against Oxidative Stress |
MOLECULES 卷: 25 期: 6 文献号: 1264 DOI: 10.3390/molecules25061264 出版年: MAR 2 2020 |
4.411 |
2020 |
144 |
赵儒男 |
Li, Y (Li, Yan) |
Structure and Rheological Properties of Glycerol Monolaurate-Induced Organogels: Influence of Hydrocolloids with Different Surface Charge |
MOLECULES 卷: 25 期: 21 文献号: 5117 DOI: 10.3390/molecules25215117 出版年: NOV 2020 |
4.411 |
2020 |
145 |
高双双 |
刘莹 |
Bioconversion of rice straw agro-residues by Lentinula edodes and evaluation of non-volatile taste compounds in mushrooms |
SCIENTIFIC REPORTS 卷: 10 期: 1 文献号: 1814 DOI: 10.1038/s41598-020-58778-x 出版年: FEB 4 2020 |
4.379 |
2020 |
146 |
Noman, Abeer Essam |
1.Noman, Abeer Essam; 2.陈福生 |
A novel strain of acetic acid bacteria Gluconobacter oxydans FBFS97 involved in riboflavin production |
SCIENTIFIC REPORTS 卷: 10 期: 1 文献号: 13527 DOI: 10.1038/s41598-020-70404-4 出版年: AUG 11 2020 |
4.379 |
2020 |
147 |
彭红 |
田静 |
Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough |
FOODS 卷: 8 期: 12 文献号: 606 DOI: 10.3390/foods8120606 出版年: DEC 2019 |
4.35 |
2020 |
148 |
Murtaza, Ayesha |
胡婉峰 |
Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing |
FOODS 卷: 9 期: 2 文献号: 243 DOI: 10.3390/foods9020243 出版年: FEB 2020 |
4.35 |
2020 |
149 |
夏文杰 |
黄行健 |
High-Intensity Ultrasound Treatment on Soy Protein after Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties |
FOODS 卷: 9 期: 6 文献号: 839 DOI: 10.3390/foods9060839 出版年: JUN 2020 |
4.35 |
2020 |
150 |
严晓雪 |
袁方 |
Changes of the Aroma Composition and Other Quality Traits of Blueberry 'Garden Blue' during the Cold Storage and Subsequent Shelf Life |
FOODS 卷: 9 期: 9 文献号: 1223 DOI: 10.3390/foods9091223 出版年: SEP 2020 |
4.35 |
2020 |
151 |
Munir, Sadia |
刘友明 |
The Effect of Acidic and Alkaline pH on the Physico-Mechanical Properties of Surimi-Based Edible Films Incorporated with Green Tea Extract |
POLYMERS 卷: 12 期: 10 文献号: 2281 DOI: 10.3390/polym12102281 出版年: OCT 2020 |
4.329 |
2020 |
152 |
于智慧 |
马美湖 |
High-density lipoproteins from egg yolk's effect on hyperlipidemia in a high-fat-diet obese mouse using lipidomic analysis |
FOOD BIOSCIENCE 卷: 33 DOI: 10.1016/j.fbio.2019.100492 出版年: FEB 2020 |
4.24 |
2020 |
153 |
1.金永国; 2.曾齐 |
马美湖 |
Characterization of the interaction between hen egg white lysozyme and ovalbumin Interaction between lysozyme and ovalbumin |
FOOD BIOSCIENCE 卷: 36 文献号: 100674 DOI: 10.1016/j.fbio.2020.100674 出版年: AUG 2020 |
4.24 |
2020 |
154 |
余承 |
1.戴珂; 2.刘石林 |
Shewanella oneidensis MR-1 impregnated Ca-alginate capsule for efficient Cr(VI) reduction and Cr(III) adsorption |
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH 卷: 27 期: 14 页: 16745-16753 DOI: 10.1007/s11356-019-06832-1 出版年: MAY 2020 |
4.223 |
2020 |
155 |
Virk, Muhammad Safiullah |
陈福生 |
Transfigured Morphology and Ameliorated Production of Six Monascus Pigments by Acetate Species Supplementation in Monascus ruber M7 |
MICROORGANISMS 卷: 8 期: 1 文献号: 81 DOI: 10.3390/microorganisms8010081 出版年: JAN 2020 |
4.128 |
2020 |
156 |
胡兰兰 |
张秀艳 |
The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae |
MICROORGANISMS 卷: 8 期: 3 文献号: 323 DOI: 10.3390/microorganisms8030323 出版年: MAR 2020 |
4.128 |
2020 |
157 |
晏婷 |
李锦铨 |
Application of a Novel Phage LPSEYT for Biological Control of Salmonella in Foods |
MICROORGANISMS 卷: 8 期: 3 文献号: 400 DOI: 10.3390/microorganisms8030400 出版年: MAR 2020 |
4.128 |
2020 |
158 |
Islam, Md. Sharifull |
李锦铨 |
Application of a Broad Range Lytic Phage LPST94 for Biological Control of Salmonella in Foods |
MICROORGANISMS 卷: 8 期: 2 文献号: 247 DOI: 10.3390/microorganisms8020247 出版年: FEB 2020 |
4.128 |
2020 |
159 |
张文霞 |
张秀艳 |
Effects of Crude beta-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines |
MICROORGANISMS 卷: 8 期: 6 文献号: 953 DOI: 10.3390/microorganisms8060953 出版年: JUN 2020 |
4.128 |
2020 |
160 |
丁一峰 |
王小红 |
An Endolysin LysSE24 by Bacteriophage LPSE1 Confers Specific Bactericidal Activity against Multidrug-Resistant Salmonella Strains |
MICROORGANISMS 卷: 8 期: 5 文献号: 737 DOI: 10.3390/microorganisms8050737 出版年: MAY 2020 |
4.128 |
2020 |
161 |
张新帅 |
郭爱玲 |
Transcriptome Analysis of Gene Expression in Dermacoccus abyssi HZAU 226 under Lysozyme Stress |
MICROORGANISMS 卷: 8 期: 5 文献号: 707 DOI: 10.3390/microorganisms8050707 出版年: MAY 2020 |
4.128 |
2020 |
162 |
钟武 |
李二虎 |
Isolation and Selection of Non-Saccharomyces Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation |
FERMENTATION-BASEL 卷: 6 期: 1 文献号: 25 DOI: 10.3390/fermentation6010025 出版年: MAR 2020 |
3.975 |
2020 |
163 |
杨书珍 |
彭丽桃 |
Physiological and iTRAQ-based proteomic analyses reveal the mechanism of pinocembrin against Penicillium italicum through targeting mitochondria |
PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY 卷: 167 文献号: UNSP 104534 DOI: 10.1016/j.pestbp.2020.01.015 出版年: JUL 2020 |
3.963 |
2020 |
164 |
耿梦杰 |
胡昊 |
Effects of different nut oils on the structures and properties of gel-like emulsions induced by ultrasound using soy protein as an emulsifier |
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY DOI: 10.1111/ijfs.14786 提前访问日期: OCT 2020 |
3.713 |
2020 |
165 |
Iqbal, A (Iqbal, Aamir) |
徐晓云 |
Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment |
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 卷: 100 期: 5 页: 2065-2073 DOI: 10.1002/jsfa.10229 出版年: MAR 30 2020 |
3.638 |
2020 |
166 |
胡春 |
熊汉国 |
Effects of granule size on physicochemical and digestive properties of potato powder |
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI: 10.1002/jsfa.10445 提前访问日期: MAY 2020 |
3.638 |
2020 |
167 |
于海川 |
邱宁 |
A comparative study of the modulation of the gut microbiota in rats by dietary intervention with different sources of egg-white proteins |
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI: 10.1002/jsfa.10387 提前访问日期: MAY 2020 |
3.638 |
2020 |
168 |
程玉鑫 |
1.吴婷; 2.徐晓云 |
Cardamine hupingshanensisaqueous extract improves intestinal redox status and gut microbiota in Se-deficient rats |
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI: 10.1002/jsfa.10707 提前访问日期: OCT 2020 |
3.638 |
2020 |
169 |
尹凯静 |
范刚 |
Effect and mechanism of high-fat diet on the preference for sweeteners on mice |
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI: 10.1002/jsfa.10798 提前访问日期: SEP 2020 |
3.638 |
2020 |
170 |
Khalifa, Ibrahim |
1.外单位; 2.李春美 |
Multiple co-pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations |
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI: 10.1002/jsfa.10777 提前访问日期: SEP 2020 |
3.638 |
2020 |
171 |
曲丽洁 |
1.外单位; 2.高志贤 |
Detection of Three Different Estrogens in Milk Employing SPR Sensors Based on Double Signal Amplification Using Graphene |
FOOD ANALYTICAL METHODS DOI: 10.1007/s12161-020-01852-x 提前访问日期: SEP 2020 |
3.366 |
2020 |
172 |
1.阮瑶; 2.徐焕焕 |
郭爱玲 |
A fluorescence immunoassay based on CdTe : Zn/ZnS quantum dots for the rapid detection of bacteria, taking Delftia tsuruhatensis CM'13 as an example |
RSC ADVANCES 卷: 10 期: 2 页: 1042-1049 DOI: 10.1039/c9ra08651j 出版年: JAN 6 2020 |
3.361 |
2020 |
173 |
1.李佩珊; 2.盛龙 |
金永国 |
Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology |
POULTRY SCIENCE 卷: 98 期: 12 页: 7110-7117 DOI: 10.3382/ps/pez424 出版年: DEC 2019 |
3.352 |
2020 |
174 |
李洁 |
外单位 |
Dynamic changes in the physicochemical properties of fresh-cut produce wash water as impacted by commodity type and processing conditions |
PLOS ONE 卷: 14 期: 9 文献号: e0222174 DOI: 10.1371/journal.pone.0222174 出版年: SEP 26 2019 |
3.24 |
2020 |
175 |
郭小 |
李二虎 |
Biotransformation of two citrus flavanones by lactic acid bacteria in chemical defined medium |
BIOPROCESS AND BIOSYSTEMS ENGINEERING DOI: 10.1007/s00449-020-02437-y 提前访问日期: SEP 2020 |
3.21 |
2020 |
176 |
张晋 |
杜红英 |
Identification and characterization of novel antioxidant peptides from crucian carp (Carassius auratus) cooking juice released in simulated gastrointestinal digestion by UPLC-MS/MS and in silico analysis |
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES 卷: 1136 文献号: 121893 DOI: 10.1016/j.jchromb.2019.121893 出版年: JAN 1 2020 |
3.205 |
2020 |
177 |
周欣 |
蔡朝霞 |
An easy and simple separation method for Fc and Fab fragments from chicken immunoglobulin Y (IgY) |
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES 卷: 1141 文献号: 122011 DOI: 10.1016/j.jchromb.2020.122011 出版年: MAR 15 2020 |
3.205 |
2020 |
178 |
曹伟伟 |
徐晓云 |
Insights from multispectral and molecular docking investigation on the xanthine oxidase inhibition by 1,4-dicaffeoylquinic acid |
JOURNAL OF MOLECULAR STRUCTURE 卷: 1219 文献号: 128475 DOI: 10.1016/j.molstruc.2020.128475 出版年: NOV 5 2020 |
3.196 |
2020 |
179 |
郭丹郡 |
侯焘 |
Desalted duck egg white peptides promoted osteogenesis via wnt/beta-catenin signal pathway |
JOURNAL OF FOOD SCIENCE DOI: 10.1111/1750-3841.15067 提前访问日期: FEB 2020 |
3.167 |
2020 |
180 |
1.王朋凯; 2.外单位 |
1.熊汉国; 2.外单位 |
Synergistic effects of modified TiO2/multifunctionalized graphene oxide nanosheets as functional hybrid nanofiller in enhancing the interface compatibility of PLA/starch nanocomposites |
JOURNAL OF APPLIED POLYMER SCIENCE 文献号: e49094 DOI: 10.1002/app.49094 提前访问日期: FEB 2020 |
3.125 |
2020 |
181 |
裴亚琼 |
1.外单位; 2.李斌 |
Impact of Phytic Acid on the Physical and Oxidative Stability of Protein-Stabilized Oil-in-Water Emulsions |
FOOD BIOPHYSICS DOI: 10.1007/s11483-020-09641-z 提前访问日期: JUN 2020 |
3.114 |
2020 |
182 |
龚云霞 |
齐小保 |
A study revealing volatile aroma produced by Pediococcus pentosaceus in dough fermentation |
FOOD SCIENCE & NUTRITION DOI: 10.1002/fsn3.1807 提前访问日期: AUG 2020 |
2.863 |
2020 |
183 |
张婉君 |
孙智达 |
Flavonoid compounds and antibacterial mechanisms of different parts of white guava (Psidium guajava L. cv. Pearl) |
NATURAL PRODUCT RESEARCH 卷: 34 期: 11 页: 1621-1625 DOI: 10.1080/14786419.2018.1522313 出版年: JUN 2 2020 |
2.861 |
2020 |
184 |
陈璇璇 |
李二虎 |
Comparative analysis of chemical constituents and bioactivities of the extracts from leaves, seed coats and embryoids of Ginkgo biloba L. |
NATURAL PRODUCT RESEARCH DOI: 10.1080/14786419.2020.1788020 提前访问日期: JUN 2020 |
2.861 |
2020 |
185 |
朱维 |
李春美 |
Persimmon highly galloylated-tannins in vitro mitigated alpha-amylase and alpha-glucosidase via statically binding with their catalytic-closed sides and altering their secondary structure elements |
JOURNAL OF FOOD BIOCHEMISTRY 文献号: e13234 DOI: 10.1111/jfbc.13234 提前访问日期: APR 2020 |
2.72 |
2020 |
186 |
1.孟雅祺; 2.孙浩浩 |
邱宁 |
Comparative proteomic analysis of hen egg yolk plasma proteins during embryonic development |
JOURNAL OF FOOD BIOCHEMISTRY 卷: 43 期: 12 文献号: e13045 DOI: 10.1111/jfbc.13045 出版年: DEC 2019 |
2.72 |
2020 |
187 |
Arshad, Rida |
邱宁 |
Phosphoproteomic analysis of duck egg white and insight into the biological functions of identified phosphoproteins |
JOURNAL OF FOOD BIOCHEMISTRY 文献号: e13367 DOI: 10.1111/jfbc.13367 提前访问日期: JUL 2020 |
2.72 |
2020 |
188 |
尹凯静 |
范刚 |
Effects of different sweeteners on behavior and neurotransmitters release in mice |
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 卷: 57 期: 1 页: 113-121 DOI: 10.1007/s13197-019-04036-6 出版年: JAN 2020 |
2.701 |
2020 |
189 |
1.任婧楠; 2.尹凯静 |
范刚 |
Effect of short-term intake of four sweeteners on feed intake, solution consumption and neurotransmitters release on mice |
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE DOI: 10.1007/s13197-020-04733-7 提前访问日期: AUG 2020 |
2.701 |
2020 |
190 |
Sobhy, Remah |
李斌 |
In vitro evaluation of anti-methylglyoxal/glyoxal activity of three phytosterols using glycated bovine serum albumin models |
STEROIDS 卷: 161 文献号: 108678 DOI: 10.1016/j.steroids.2020.108678 出版年: SEP 2020 |
2.668 |
2020 |
191 |
苏佳 |
鲁群 |
Antioxidant and anti-tyrosinase activities of bee pollen and identification of active components |
JOURNAL OF APICULTURAL RESEARCH DOI: 10.1080/00218839.2020.1722356 提前访问日期: FEB 2020 |
2.584 |
2020 |
192 |
成柯 |
袁方 |
Volatile composition of eight blueberry cultivars and their relationship with sensory attributes |
FLAVOUR AND FRAGRANCE JOURNAL DOI: 10.1002/ffj.3583 提前访问日期: APR 2020 |
2.576 |
2020 |
193 |
姜聪 |
1.魏雪团; 2.郭爱玲 |
Enhancement of S-adenosylmethionine production by deletingthrBgene and overexpressingSAM2gene inBacillus amyloliquefaciens |
BIOTECHNOLOGY LETTERS DOI: 10.1007/s10529-020-02945-7 提前访问日期: JUN 2020 |
2.461 |
2020 |
194 |
朱春华 |
潘思轶 |
Variations of Flavonoid Composition and Antioxidant Properties among Different Cultivars, Fruit Tissues and Developmental Stages of Citrus Fruits |
CHEMISTRY & BIODIVERSITY DOI: 10.1002/cbdv.201900690 提前访问日期: JUN 2020 |
2.408 |
2020 |
195 |
李金玲 |
1.尹涛; 2.熊善柏 |
Mechanism on releasing and solubilizing of fish bone calcium during nano-milling |
JOURNAL OF FOOD PROCESS ENGINEERING 文献号: e13354 DOI: 10.1111/jfpe.13354 提前访问日期: DEC 2019 |
2.356 |
2020 |
196 |
江洋 |
刘茹 |
Small-size effect on physicochemical properties of micronized fish bone during heating |
JOURNAL OF FOOD PROCESSING AND PRESERVATION 文献号: e14408 DOI: 10.1111/jfpp.14408 提前访问日期: FEB 2020 |
2.19 |
2020 |
197 |
顾丽红 |
郭爱玲 |
Differential Effects of Growth Medium Salinity on Biofilm Formation of Two Salmonella enterica Strains |
JOURNAL OF FOOD PROTECTION 卷: 83 期: 2 页: 196-203 DOI: 10.4315/0362-028X.JFP-19-418 出版年: FEB 2020 |
2.077 |
2020 |
198 |
齐小保 |
郭爱玲 |
Development of a rapidFLISAdetection ofSalmonellaspp. based onCdTe/ZnSquantum dots |
JOURNAL OF FOOD SAFETY 文献号: e12830 DOI: 10.1111/jfs.12830 提前访问日期: JUL 2020 |
1.953 |
2020 |
199 |
许丹云 |
马爱民 |
Identification and In Silico Analysis of Lectins in Gray Oyster Culinary-Medicinal Mushroom Pleurotus ostreatus (Agaricomycetes) Based on the Transcriptomes |
INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS 卷: 21 期: 12 页: 1193-1205 DOI: 10.1615/IntJMedMushrooms.2019032886 出版年: 2019 |
1.921 |
2020 |
200 |
涂贻轩 |
严守雷 |
Impact of harvesting time on the chemical composition and quality of fresh lotus seeds |
HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY 卷: 61 期: 4 页: 735-744 DOI: 10.1007/s13580-020-00233-x 提前访问日期: JUN 2020 出版年: AUG 2020 |
1.842 |
2020 |
201 |
Ahmed, H. O. A. |
1.王承明; 2.外单位 |
Camellia oil saponins: Solid phase extraction and its effect on mice blood and organs |
GRASAS Y ACEITES 卷: 71 期: 2 文献号: e357 DOI: 10.3989/gya.1171182 出版年: APR-JUN 2020 |
1.65 |
2020 |
202 |
胡正义 |
杜红英 |
Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongue |
CZECH JOURNAL OF FOOD SCIENCES 卷: 38 期: 2 页: 84-93 DOI: 10.17221/103/2018-CJFS 出版年: 2020 |
1.279 |
2020 |
203 |
陈世化 |
马美湖 |
Analyzing Structural and Functional Characteristics of Collagenase from Bacillus cereus MH19 via In Silico Approaches |
CURRENT PROTEOMICS 卷: 17 期: 3 页: 200-212 DOI: 10.2174/1570164617666191004165609 出版年: 2020 |
0.837 |
2020 |
