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2019年SCI收录文章

作者:发布:2022-11-17点击量:

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影响因子

收录年

1

1.陈万平; 2.外单位

1.Molnar, I (Molnar, Istvan); 2.陈福生

Nature and nurture: confluence of pathway determinism with metabolic and chemical serendipity diversifies Monascus azaphilone pigments

NATURAL PRODUCT REPORTS卷: 36期: 4页: 561-572 DOI: 10.1039/c8np00060c出版年: APR 1 2019

11.876

2019

2

朱必洋

侯焘

A Comprehensive Review of Corn Protein-derived Bioactive Peptides: Production, Characterization, Bioactivities, and Transport Pathways

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 卷: 18 期: 1 页: 329-345 DOI: 10.1111/1541-4337.12411 出版年: JAN 2019

8.738

2019

3

范鑫

1-2.外单位; 3.潘思轶

Hierarchically Structured All-biomass Air Filters with High Filtration Efficiency and Low Air Pressure Drop Based on Pickering Emulsion

ACS APPLIED MATERIALS & INTERFACES卷: 11期: 15页: 14266-14274 DOI: 10.1021/acsami.8b21116出版年: APR 17 2019

8.456

2019

4

梁宏闪

李斌

Supramolecular design and applications of polyphenol-based architecture: A review

ADVANCES IN COLLOID AND INTERFACE SCIENCE卷: 272文献号: UNSP 102019 DOI: 10.1016/j.cis.2019.102019出版年: OCT 2019

8.243

2019

5

付星

蔡朝霞

Study on structural, rheological and foaming properties of ovalbumin by ultrasound-assisted glycation with xylose

ULTRASONICS SONOCHEMISTRY卷: 58文献号: 104644 DOI: 10.1016/j.ultsonch.2019.104644出版年: NOV 2019

7.279

2019

6

Taha, Ahmed

胡昊

Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification

ULTRASONICS SONOCHEMISTRY卷: 58文献号: 104627 DOI: 10.1016/j.ultsonch.2019.104627出版年: NOV 2019

7.279

2019

7

1.鲜于运雷; 2.董永贞

陈翊平

Broad-Range Magnetic Relaxation Switching Bioassays Using Click Chemistry-Mediated Assembly of Polystyrene Beads and Magnetic Nanoparticles

ACS SENSORS 卷: 4 期: 7 页: 1942-1949 DOI: 10.1021/acssensors.9b00900 出版年: JUL 2019

6.944

2019

8

郑赵敏

黄琪琳

Effects and mechanisms of ultrasound- and alkali-assisted enzymolysis on production of water-soluble yeast beta-glucan

BIORESOURCE TECHNOLOGY 卷: 273 页: 394-403 DOI: 10.1016/j.biortech.2018.11.035 出版年: FEB 2019

6.669

2019

9

1.王知龙; 2-3.外单位

1-2.外单位; 3.陈翊平

Nanoparticles-Enabled Surface-Enhanced Imaging Ellipsometry for Amplified Biosensing

ANALYTICAL CHEMISTRY 卷: 91 期: 10 页: 6769-6774 DOI: 10.1021/acs.analchem.9b00846 出版年: MAY 21 2019

6.35

2019

10

王静祎

孙智达

Interaction between carboxymethyl pachyman and lotus seedpod oligomeric procyanidins with superior synergistic antibacterial activity

CARBOHYDRATE POLYMERS 卷: 212 页: 11-20 DOI: 10.1016/j.carbpol.2019.02.030 出版年: MAY 15 2019

6.044

2019

11

1.王海燕; 2.万力

刘凤霞

Unexpected gelation behavior of citrus pectin induced by monovalent cations under alkaline conditions

CARBOHYDRATE POLYMERS 卷: 212 页: 51-58 DOI: 10.1016/j.carbpol.2019.02.012 出版年: MAY 15 2019

6.044

2019

12

刘远远

马美湖

Influence of nanosilica on inner structure and performance of chitosan based films

CARBOHYDRATE POLYMERS 卷: 212 页: 421-429 DOI: 10.1016/j.carbpol.2019.02.079 出版年: MAY 15 2019

6.044

2019

13

刘远远

马美湖

Structure-property of crosslinked chitosan/silica composite films modified by genipin and glutaraldehyde under alkaline conditions

CARBOHYDRATE POLYMERS 卷: 215 页: 348-357 DOI: 10.1016/j.carbpol.2019.04.001 出版年: JUL 1 2019

6.044

2019

14

1.陈磊; 2.外单位

1.外单位; 2.熊汉国

A combination of coarse-grain molecular dynamics to investigate the effects of sodium dodecyl sulfate on grafted reaction of starch-based adhesive

CARBOHYDRATE POLYMERS 卷: 218 页: 20-29 DOI: 10.1016/j.carbpol.2019.04.045 出版年: AUG 15 2019

6.044

2019

15

刘幺发

盛龙

Effect of nano-TiO2 on the physical, mechanical and optical properties of pullulan film

CARBOHYDRATE POLYMERS 卷: 218 页: 95-102 DOI: 10.1016/j.carbpol.2019.04.073 出版年: AUG 15 2019

6.044

2019

16

胡煜莹

王鲁峰

Preparation and properties of potato amylose-based fat replacer using super-heated quenching

CARBOHYDRATE POLYMERS卷: 223文献号: UNSP 115020 DOI: 10.1016/j.carbpol.2019.115020出版年: NOV 1 2019

6.044

2019

17

万力

刘凤霞

Comparative study on gelling properties of low methoxyl pectin prepared by high hydrostatic pressure-assisted enzymatic, atmospheric enzymatic, and alkaline de-esterification

CARBOHYDRATE POLYMERS卷: 226文献号: UNSP 115285 DOI: 10.1016/j.carbpol.2019.115285出版年: DEC 15 2019

6.044

2019

18

李淇

1.外单位; 2.刘石林

Construction of cellulose-based Pickering stabilizer as a novel interfacial antioxidant: A bioinspired oxygen protection strategy

CARBOHYDRATE POLYMERS 卷: 229 文献号: 115395 DOI: 10.1016/j.carbpol.2019.115395 出版年: FEB 1 2020

6.044

2019

19

盛龙

蔡朝霞

Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions

FOOD HYDROCOLLOIDS 卷: 91 页: 166-173 DOI: 10.1016/j.foodhyd.2019.01.023 出版年: JUN 2019

5.839

2019

20

1.熊文飞; 2.任聪

李斌

Thermally induced gelation behavior and fractal analysis of ovalbumin-carboxymethylcellulose electrostatic complexes

FOOD HYDROCOLLOIDS 卷: 91 页: 214-223 DOI: 10.1016/j.foodhyd.2019.01.027 出版年: JUN 2019

5.839

2019

21

Ullah, I (Ullah, Ikram)

1.尹涛; 2.熊善柏

Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel

FOOD HYDROCOLLOIDS 卷: 89 页: 512-522 DOI: 10.1016/j.foodhyd.2018.11.006 出版年: APR 2019

5.839

2019

22

1.邓紫玙; 2.王方

梁宏闪

Immobilization of pectinases into calcium alginate microspheres for fruit juice application

FOOD HYDROCOLLOIDS 卷: 89 页: 691-699 DOI: 10.1016/j.foodhyd.2018.11.031 出版年: APR 2019

5.839

2019

23

任聪

李斌

Comparison of binding interactions of cyanidin-3-O-glucoside to beta-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods

FOOD HYDROCOLLOIDS 卷: 92 页: 155-162 DOI: 10.1016/j.foodhyd.2019.01.053 出版年: JUL 2019

5.839

2019

24

万力

刘凤霞

Physiochemical, rheological and emulsifying properties of low methoxyl pectin prepared by high hydrostatic pressure-assisted enzymatic, conventional enzymatic, and alkaline de-esterification: A comparison study

FOOD HYDROCOLLOIDS 卷: 93 页: 146-155 DOI: 10.1016/j.foodhyd.2019.02.022 出版年: AUG 2019

5.839

2019

25

魏先领

李斌

Multiple steps and critical behaviors of the binding of tannic acid to wheat starch: Effect of the concentration of wheat starch and the mass ratio of tannic acid to wheat starch

FOOD HYDROCOLLOIDS卷: 94页: 174-182 DOI: 10.1016/j.foodhyd.2019.03.019出版年: SEP 2019

5.839

2019

26

何芸

李斌

Interaction between konjac glucomannan and tannic acid: Effect of molecular weight, pH and temperature

FOOD HYDROCOLLOIDS卷: 94页: 451-458 DOI: 10.1016/j.foodhyd.2019.03.044出版年: SEP 2019

5.839

2019

27

张宾佳

1-2.外单位

A further study on supramolecular structure changes of waxy maize starch subjected to alkaline treatment by extended-q small-angle neutron scattering

FOOD HYDROCOLLOIDS 卷: 95 页: 133-142 DOI: 10.1016/j.foodhyd.2019.04.031 出版年: OCT 2019

5.839

2019

28

方梦雪

尤娟

In vitro pepsin digestion of silver carp (Hypophthalmichthys molitrix) surimi gels after cross-linking by Microbial Transglutaminase (MTGase)

FOOD HYDROCOLLOIDS 卷: 95 页: 152-160 DOI: 10.1016/j.foodhyd.2019.04.013 出版年: OCT 2019

5.839

2019

29

Bakry, AM (Bakry, Amr M.)阿莫尔

黄琪琳

Myofibrillar protein with kappa- or lambda-carrageenans as novel shell materials for microencapsulation of tuna oil through complex coacervation

FOOD HYDROCOLLOIDS 卷: 96 页: 43-53 DOI: 10.1016/j.foodhyd.2019.04.070 出版年: NOV 2019

5.839

2019

30

樊明聪

1.黄琪琳; 2.赵思明

Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees

FOOD HYDROCOLLOIDS 卷: 96 页: 604-616 DOI: 10.1016/j.foodhyd.2019.05.045 出版年: NOV 2019

5.839

2019

31

李淇

1.外单位; 2.王艳婷; 3.刘石林

Cellulose nanofibrils from Miscanthus floridulus straw as green particle emulsifier for O/W Pickering emulsion

FOOD HYDROCOLLOIDS卷: 97文献号: UNSP 105214 DOI: 10.1016/j.foodhyd.2019.105214出版年: DEC 2019

5.839

2019

32

1.向小乐; 2.刘远远

金永国

Changes in structure and flavor of egg yolk gel induced by lipid migration under heating

FOOD HYDROCOLLOIDS卷: 98文献号: UNSP 105257 DOI: 10.1016/j.foodhyd.2019.105257出版年: JAN 2020

5.839

2019

33

熊文飞

1.李晶; 2.外单位

Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density

FOOD HYDROCOLLOIDS卷: 98文献号: UNSP 105282 DOI: 10.1016/j.foodhyd.2019.105282出版年: JAN 2020

5.839

2019

34

孙格格

李艳

Complex of raw chitin nanofibers and zein colloid particles as stabilizer for producing stable pickering emulsions

FOOD HYDROCOLLOIDS卷: 97文献号: UNSP 105178 DOI: 10.1016/j.foodhyd.2019.105178出版年: DEC 2019

5.839

2019

35

郑婷

胡昊

Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods

FOOD HYDROCOLLOIDS卷: 97文献号: UNSP 105216 DOI: 10.1016/j.foodhyd.2019.105216出版年: DEC 2019

5.839

2019

36

1.占福朝; 2.胡江南

李斌

Complexation between sodium caseinate and gallic acid: Effects on foam properties and interfacial properties of foam

FOOD HYDROCOLLOIDS 卷: 99 文献号: UNSP 105365 DOI: 10.1016/j.foodhyd.2019.105365 出版年: FEB 2020

5.839

2019

37

李佩珊

1.金永国; 2.盛龙

Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder

FOOD HYDROCOLLOIDS 卷: 100 文献号: UNSP 105380 DOI: 10.1016/j.foodhyd.2019.105380 出版年: MAR 2020

5.839

2019

38

盛龙

黄茜

Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction

FOOD HYDROCOLLOIDS 卷: 100 文献号: UNSP 105384 DOI: 10.1016/j.foodhyd.2019.105384 出版年: MAR 2020

5.839

2019

39

张兴中

1.外单位; 2.刘石林

Edible foam based on pickering effect of bacterial cellulose nanofibrils and soy protein isolates featuring interfacial network stabilization

FOOD HYDROCOLLOIDS 卷: 100 文献号: UNSP 105440 DOI: 10.1016/j.foodhyd.2019.105440 出版年: MAR 2020

5.839

2019

40

李淇

刘石林

Flexible cellulose nanofibrils as novel pickering stabilizers: The emulsifying property and packing behavior

FOOD HYDROCOLLOIDS 卷: 88 页: 180-189 DOI: 10.1016/j.foodhyd.2018.09.039 出版年: MAR 2019

5.839

2019

41

1.阮丽英; 2.李璐

1.外单位; 2.魏雪团

Metabolic engineering of Bacillus amyloliquefaciens for enhanced production of S-adenosylmethionine by coupling of an engineered S-adenosylmethionine pathway and the tricarboxylic acid cycle

BIOTECHNOLOGY FOR BIOFUELS卷: 12期: 1文献号: 211 DOI: 10.1186/s13068-019-1554-0出版年: SEP 9 2019

5.452

2019

42

吴文敏

靳国锋

Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis

FOOD CHEMISTRY 卷: 284 页: 80-89 DOI: 10.1016/j.foodchem.2019.01.103 出版年: JUN 30 2019

5.399

2019

43

丁士勇

1.丁士勇; 2.外单位

Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol

FOOD CHEMISTRY 卷: 283 页: 123-130 DOI: 10.1016/j.foodchem.2019.01.045 出版年: JUN 15 2019

5.399

2019

44

李宇

尤娟

The gastric digestion kinetics of silver carp (Hypophthalmichthys molitrix) surimi gels induced by transglutaminase

FOOD CHEMISTRY 卷: 283 页: 148-154 DOI: 10.1016/j.foodchem.2019.01.032 出版年: JUN 15 2019

5.399

2019

45

1.任婧楠; 2.侯元媛

范刚

Extraction of orange pectin based on the interaction between sodium caseinate and pectin

FOOD CHEMISTRY 卷: 283 页: 265-274 DOI: 10.1016/j.foodchem.2019.01.046 出版年: JUN 15 2019

5.399

2019

46

1.刘功继; 2.李想

严守雷

The ratio of chelate-soluble fraction to alcohol insoluble residue is a major influencing factor on the texture of lotus rhizomes after cooking

FOOD CHEMISTRY 卷: 279 页: 373-378 DOI: 10.1016/j.foodchem.2018.11.145 出版年: MAY 1 2019

5.399

2019

47

李想

严守雷

Ferulic acid pretreatment alleviates the decrease in hardness of cooked Chinese radish (Raphanus sativus L. var. longipinnatus Bailey)

FOOD CHEMISTRY 卷: 278 页: 502-508 DOI: 10.1016/j.foodchem.2018.10.086 出版年: APR 25 2019

5.399

2019

48

尹涛

尹涛

Structural and biochemical properties of silver carp surimi as affected by comminution method

FOOD CHEMISTRY 卷: 287 页: 85-92 DOI: 10.1016/j.foodchem.2019.02.066 出版年: JUL 30 2019

5.399

2019

49

郭沛林

鲁群

Anti-alcoholic effects of honeys from different floral origins and their correlation with honey chemical compositions

FOOD CHEMISTRY 卷: 286 页: 608-615 DOI: 10.1016/j.foodchem.2019.02.058 出版年: JUL 15 2019

5.399

2019

50

方雅静

徐晓云

Structure affinity relationship and docking studies of flavonoids as substrates of multidrug-resistant associated protein 2 (MRP2) in MDCK/MRP2 cells

FOOD CHEMISTRY卷: 291页: 101-109 DOI: 10.1016/j.foodchem.2019.03.111出版年: SEP 1 2019

5.399

2019

51

1.赵莉; 2.周婷

刘睿

Synergistic inhibitory effects of procyanidin B-2 and catechin on acrylamide in food matrix

FOOD CHEMISTRY 卷: 296 页: 94-99 DOI: 10.1016/j.foodchem.2019.05.102 出版年: OCT 30 2019

5.399

2019

52

1.李楠楠; 2.蔡泽熙

张宾佳

Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage

FOOD CHEMISTRY 卷: 295 页: 475-483 DOI: 10.1016/j.foodchem.2019.05.151 出版年: OCT 15 2019

5.399

2019

53

陈欢欢

李洁

Mechanism of lipid metabolism regulation by soluble dietary fibre from micronized and non-micronized powders of lotus root nodes as revealed by their adsorption and activity inhibition of pancreatic lipase

FOOD CHEMISTRY卷: 305文献号: UNSP 125435 DOI: 10.1016/j.foodchem.2019.125435出版年: FEB 1 2020

5.399

2019

54

刘婷

1.牛猛; 2.外单位

Protein polymerization in dumpling wrappers influenced by folding patterns

FOOD CHEMISTRY卷: 305文献号: UNSP 125500 DOI: 10.1016/j.foodchem.2019.125500出版年: FEB 1 2020

5.399

2019

55

望运滔

李斌

Electrochemical reverse engineering to probe for drug-phenol redox interactions

ELECTROCHIMICA ACTA 卷: 295 页: 742-750 DOI: 10.1016/j.electacta.2018.10.119 出版年: FEB 1 2019

5.383

2019

56

李志伟

李锦铨

A Streptococcus suis Live Vaccine Suppresses Streptococcal Toxic Shock-Like Syndrome and Provides Sequence Type-Independent Protection

JOURNAL OF INFECTIOUS DISEASES 卷: 219 期: 3 页: 448-458 DOI: 10.1093/infdis/jiy512 出版年: FEB 1 2019

5.045

2019

57

朱士臣

1.胡杨; 2.熊善柏

A quantitative comparable study on multi-hierarchy conformation of acid and pepsin-solubilized collagens from the skin of grass carp (Ctenopharyngodon idella)

MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS 卷: 96 页: 446-457 DOI: 10.1016/j.msec.2018.11.043 出版年: MAR 2019

4.959

2019

58

1.Mohamed, A (Mohamed, Ahmed); 2.李雪萌

1.肖志东; 2.李斌; 3.袁超

Single microbead-based fluorescence "turn on" detection of biothiols by flow cytometry

TALANTA 卷: 195 页: 197-203 DOI: 10.1016/j.talanta.2018.11.025 出版年: APR 1 2019

4.916

2019

59

1.彭进明; 2.胡天勇

李凯凯

Shepherd's Purse Polyphenols Exert Its Anti-Inflammatory and Antioxidative Effects Associated with Suppressing MAPK and NF-kappa B Pathways and Heme Oxygenase-1 Activation

OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 文献号: 7202695 DOI: 10.1155/2019/7202695 出版年: 2019

4.868

2019

60

Khalifa, I (Khalifa, Ibrahim)

1.外单位; 2.李春美

Anti-glycation and anti-hardening effects of microencapsulated mulberry polyphenols in high-protein-sugar ball models through binding with some glycation sites of whey proteins

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 123 页: 10-19 DOI: 10.1016/j.ijbiomac.2018.11.016 出版年: FEB 15 2019

4.784

2019

61

郑赵敏

黄琪琳

Water-soluble yeast beta-glucan fractions with different molecular weights: Extraction and separation by acidolysis assisted-size exclusion chromatography and their association with proliferative activity

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 123 页: 269-279 DOI: 10.1016/j.ijbiomac.2018.11.020 出版年: FEB 15 2019

4.784

2019

62

李晓云

黄茜

Preparation and characterization of novel eggshell membrane-chitosan blend films for potential wound-care dressing: From waste to medicinal products

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 123 页: 477-484 DOI: 10.1016/j.ijbiomac.2018.10.215 出版年: FEB 15 2019

4.784

2019

63

胡燕

李斌

Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and kappa-carrageenan blends

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 123 页: 1165-1171 DOI: 10.1016/j.ijbiomac.2018.10.190 出版年: FEB 15 2019

4.784

2019

64

Ahsan, HM (Ahsan, Hafiz Muhammad)

刘石林

Surface modification of microcrystalline cellulose: Physicochemical characterization and applications in the Stabilization of Pickering emulsions

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 132 页: 1176-1184 DOI: 10.1016/j.ijbiomac.2019.04.051 出版年: JUL 1 2019

4.784

2019

65

杜静

李春美

Effect of persimmon tannin on the physicochemical properties of maize starch with different amylose/amylopectin ratios

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 132 页: 1193-1199 DOI: 10.1016/j.ijbiomac.2019.04.046 出版年: JUL 1 2019

4.784

2019

66

1.王朋凯; 2.外单位

1.外单位; 2.熊汉国

Crystallization, thermal stability, barrier property, and aging resistance application of multi-functionalized graphene oxide/poly(lactide)/starch nanocomposites

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 132 页: 1208-1220 DOI: 10.1016/j.ijbiomac.2019.03.183 出版年: JUL 1 2019

4.784

2019

67

唐世涛

蔡朝霞

Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 131 页: 293-300 DOI: 10.1016/j.ijbiomac.2019.03.076 出版年: JUN 15 2019

4.784

2019

68

邹建

李斌

Impact of continuous and repeated dry heating treatments on the physicochemical and structural properties of waxy corn starch

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 135 页: 379-385 DOI: 10.1016/j.ijbiomac2019.05.147 出版年: AUG 15 2019

4.784

2019

69

1.郭燕; 2.徐童

张宾佳

Supramolecular structure and pasting/digestion behaviors of rice starches following concurrent microwave and heat moisture treatment

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 135 页: 437-444 DOI: 10.1016/j.ijbiomac.2019.05.189 出版年: AUG 15 2019

4.784

2019

70

邓紫玙

梁宏闪

Oligosaccharides act as the high efficiency stabilizer for beta-galactosidase under heat treatment

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES卷: 137页: 69-76 DOI: 10.1016/j.ijbiomac.2019.06.218出版年: SEP 15 2019

4.784

2019

71

任聪

李斌

Binding interaction between beta-conglycinin/glycinin and cyanidin-3-O-glucoside in acidic media assessed by multi-spectroscopic and thermodynamic techniques

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES卷: 137页: 366-373 DOI: 10.1016/j.ijbiomac.2019.07.004出版年: SEP 15 2019

4.784

2019

72

彭进明

李凯凯

GC-(4 -> 8)-GCG, A Proanthocyanidin Dimer from Camellia ptilophylla, Modulates Obesity and Adipose Tissue Inflammation in High-Fat Diet Induced Obese Mice

MOLECULAR NUTRITION & FOOD RESEARCH 卷: 63 期: 11 文献号: 1900082 DOI: 10.1002/mnfr.201900082 出版年: JUN 2019

4.653

2019

73

张珊珊

潘思轶

Regulatory Roles of Pectin Oligosaccharides on Immunoglobulin Production in Healthy Mice Mediated by Gut Microbiota

MOLECULAR NUTRITION & FOOD RESEARCH 卷: 63 期: 14 文献号: 1801363 DOI: 10.1002/mnfr.201801363 出版年: JUL 2019

4.653

2019

74

郭丹郡

1.侯焘; 2.何慧

Duck Egg White-Derived Peptide VSEE (Val-Ser-Glu-Glu) Regulates Bone and Lipid Metabolisms by Wnt/beta-Catenin Signaling Pathway and Intestinal Microbiota

MOLECULAR NUTRITION & FOOD RESEARCH 文献号: 1900525 DOI: 10.1002/mnfr.201900525 提前访问日期: NOV 2019

4.653

2019

75

Sobhy, R (Sobhy, Remah)

李斌

Toward understanding the in vitro anti-amylolytic effects of three structurally different phytosterols in an aqueous medium using multispectral and molecular docking studies

JOURNAL OF MOLECULAR LIQUIDS 卷: 283 页: 225-234 DOI: 10.1016/j.molliq.2019.03.098 出版年: JUN 1 2019

4.561

2019

76

占福朝

陈义杰

Effect of freeze-drying on interaction and functional properties of pea protein isolate/soy soluble polysaccharides complexes

JOURNAL OF MOLECULAR LIQUIDS 卷: 285 页: 658-667 DOI: 10.1016/j.molliq.2019.04.126 出版年: JUL 1 2019

4.561

2019

77

1.黄雨楠; 2.吴迪

梁宏闪

Coordination driven self-assembly for enhancing the biological stability of nobiletin

JOURNAL OF MOLECULAR LIQUIDS卷: 292文献号: UNSP 111420 DOI: 10.1016/j.molliq.2019.111420出版年: OCT 15 2019

4.561

2019

78

赵前程

黄茜

Separation and Identification of Highly Efficient Antioxidant Peptides from Eggshell Membrane

ANTIOXIDANTS 卷: 8 期: 10 文献号: 495 DOI: 10.3390/antiox8100495 出版年: OCT 2019

4.52

2019

79

1.李璐; 2.邹典; 3.阮丽英

魏雪团

Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages

FRONTIERS IN MICROBIOLOGY卷: 10文献号: 872 DOI: 10.3389/fmicb.2019.00872出版年: MAY 3 2019

4.259

2019

80

杨皓然

陈福生

Bacterial Acid Resistance Toward Organic Weak Acid Revealed by RNA-Seq Transcriptomic Analysis in Acetobacter pasteurianus

FRONTIERS IN MICROBIOLOGY 卷: 10 文献号: 1616 DOI: 10.3389/fmicb.2019.01616 出版年: AUG 6 2019

4.259

2019

81

雷鸣

陈福生

Effects of Different G-Protein alpha-Subunits on Growth, Development and Secondary Metabolism of Monascus ruber M7

FRONTIERS IN MICROBIOLOGY 卷: 10 文献号: 1555 DOI: 10.3389/fmicb.2019.01555 出版年: JUL 9 2019

4.259

2019

82

张卓

彭帮柱

Adsorption properties of magnetic carbon nanotubes for patulin removal from aqueous solution systems

FOOD CONTROL卷: 102页: 1-10 DOI: 10.1016/j.foodcont.2019.02.038出版年: AUG 2019

4.248

2019

83

Ramzan, Rabia

陈福生

Genetic Modification of mfsT Gene Stimulating the Putative Penicillin Production in Monascus ruber M7 and Exhibiting the Sensitivity towards Precursor Amino Acids of Penicillin Pathway

MICROORGANISMS 卷: 7 期: 10 文献号: 390 DOI: 10.3390/microorganisms7100390 出版年: OCT 2019

4.167

2019

84

Murtaza, A (Murtaza, Ayesha)

胡婉峰

Effect of high-pressure carbon dioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 卷: 54 页: 43-50 DOI: 10.1016/j.ifset.2019.03.001 出版年: JUN 2019

4.085

2019

85

贾离离

陈万平

Monascorubrin and rubropunctatin: Preparation and reaction characteristics with amines

DYES AND PIGMENTS 卷: 170 文献号: UNSP 107629 DOI: 10.1016/j.dyepig.2019.107629 出版年: NOV 2019

4.018

2019

86

高鸿飞

1.田静; 2.林拥军

Highly sensitive immunosensing platform for one-step detection of genetically modified crops

SCIENTIFIC REPORTS 卷: 9 文献号: 16117 DOI: 10.1038/s41598-019-52651-2 出版年: NOV 6 2019

4.011

2019

87

李晓云

黄茜

Development of an antibacterial nanobiomaterial for wound-care based on the absorption of AgNPs on the eggshell membrane

COLLOIDS AND SURFACES B-BIOINTERFACES 卷: 183 文献号: UNSP 110449 DOI: 10.1016/j.colsurfb.2019.110449 出版年: NOV 1 2019

3.973

2019

88

Islam, Md Sharifull

李锦铨

Application of a Phage Cocktail for Control of Salmonella in Foods and Reducing Biofilms

VIRUSES-BASEL卷: 11期: 9文献号: 841 DOI: 10.3390/v11090841出版年: SEP 2019

3.811

2019

89

陈亚淑

孙智达

Potential TSPO Ligand and Photooxidation Quencher Isorenieratene from Arctic Ocean Rhodococcus sp. B7740

MARINE DRUGS 卷: 17 期: 6 DOI: 10.3390/md17060316 出版年: JUN 2019

3.772

2019

90

周娇娇

1.尤娟; 2.熊善柏

Evaluation of freshness in freshwater fish based on near infrared reflectance spectroscopy and chemometrics

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 106 页: 145-150 DOI: 10.1016/j.lwt.2019.01.056 出版年: JUN 2019

3.714

2019

91

杨颖迪

彭帮柱

Correlation analysis of key enzyme activities and aroma compounds during fermentation of simulated juice system with Saccharomyces cerevisiae

LWT-FOOD SCIENCE AND TECHNOLOGY卷: 108页: 214-220 DOI: 10.1016/j.lwt.2019.03.072出版年: JUL 2019

3.714

2019

92

彭进明

李凯凯

Study of physicochemical stability of anthocyanin extracts from black peanut skin and their digestion enzyme and adipogenesis inhibitory activities

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 107 页: 107-116 DOI: 10.1016/j.lwt.2019.03.016 出版年: JUN 2019

3.714

2019

93

陈银霞

马美湖

Impact of ultrasound treatment on the foaming and physicochemical properties of egg white during cold storage

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 113 文献号: UNSP 108303 DOI: 10.1016/j.lwt.2019.108303 出版年: OCT 2019

3.714

2019

94

尹涛

1.尹涛; 2.外单位

Effects of nanosized okara dietary fiber on gelation properties of silver carp surimi

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 111 页: 111-116 DOI: 10.1016/j.lwt.2019.05.023 出版年: AUG 2019

3.714

2019

95

唐世涛

1.蔡朝霞; 2.金永国

Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 110 页: 214-222 DOI: 10.1016/j.lwt.2019.04.070 出版年: AUG 2019

3.714

2019

96

石文钶

张秀艳

Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 116 文献号: 108477 DOI: 10.1016/j.lwt.2019.108477 出版年: DEC 2019

3.714

2019

97

Munir, S (Munir, Sadia)

刘友明

Enhanced properties of silver carp surimi-based edible films incorporated with pomegranate peel and grape seed extracts under acidic condition

FOOD PACKAGING AND SHELF LIFE 卷: 19 页: 114-120 DOI: 10.1016/j.fpsl.2018.12.001 出版年: MAR 2019

3.63

2019

98

梁富强

徐晓云

Isoflavone biochanin A, a novel nuclear factor erythroid 2-related factor 2 (Nrf2)-antioxidant response element activator, protects against oxidative damage in HepG2 cells

BIOFACTORS 卷: 45 期: 4 页: 563-574 DOI: 10.1002/biof.1514 出版年: JUL 2019

3.598

2019

99

向小乐

1.金永国; 2.马美湖

Characterization and classification of volatiles from different breeds of eggs by SPME-GC-MS and chemometrics

FOOD RESEARCH INTERNATIONAL 卷: 116 页: 767-777 DOI: 10.1016/j.foodres.2018.09.010 出版年: FEB 2019

3.579

2019

100

但倩誉

李斌

Characteristic of interaction mechanism between beta-lactoglobulin and nobiletin: A multi-spectroscopic, thermodynamics methods and docking study

FOOD RESEARCH INTERNATIONAL卷: 120页: 255-263 DOI: 10.1016/j.foodres.2019.01.003出版年: JUN 2019

3.579

2019

101

裴亚琼

1.外单位; 2.李斌

Comparison of structural and physicochemical properties of lysozyme/carboxymethylcellulose complexes and microgels

FOOD RESEARCH INTERNATIONAL 卷: 122 页: 273-282 DOI: 10.1016/j.foodres.2019.03.071 出版年: AUG 2019

3.579

2019

102

Gouda, Mostafa

1.马美湖; 2.盛龙

SPME-GC-MS & metal oxide E-Nose 18 sensors to validate the possible interactions between bio-active terpenes and egg yolk volatiles

FOOD RESEARCH INTERNATIONAL卷: 125文献号: UNSP 108611 DOI: 10.1016/j.foodres.2019.108611出版年: NOV 2019

3.579

2019

103

董晓博

1.刘莹; 2.黄文

Purification and Characterization of a Cadmium-Binding Protein from Lentinula edodes

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 67 期: 4 页: 1261-1268 DOI: 10.1021/acs.jafc.8b05924 出版年: JAN 30 2019

3.571

2019

104

占福朝

李斌

Foaming Properties and Linear and Nonlinear Surface Dilatational Rheology of Sodium Caseinate, Tannin Acid, and Octenyl Succinate Starch Ternary Complex

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 67 期: 8 页: 2340-2349 DOI: 10.1021/acs.jafc.8b06356 出版年: FEB 27 2019

3.571

2019

105

方雅静

徐晓云

Establishment and Use of Human Mouth Epidermal Carcinoma (KB) Cells Overexpressing P-Glycoprotein To Characterize Structure Requirements for Flavonoids Transported by the Efflux Transporter

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 67 期: 8 页: 2350-2360 DOI: 10.1021/acs.jafc.9b00039 出版年: FEB 27 2019

3.571

2019

106

张子程

张久亮

Highly Acylated Anthocyanins from Purple Sweet Potato (Ipomoea batatas L.) Alleviate Hyperuricemia and Kidney Inflammation in Hyperuricemic Mice: Possible Attenuation Effects on Allopurinol

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 67 期: 22 页: 6202-6211 DOI: 10.1021/acs.jafc.9b01810 出版年: JUN 5 2019

3.571

2019

107

张宾佳

1-2.外单位

Changes in Nanoscale Chain Assembly in Sweet Potato Starch Lamellae by Downregulation of Biosynthesis Enzymes

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 67 期: 22 页: 6302-6312 DOI: 10.1021/acs.jafc.8b06523 出版年: JUN 5 2019

3.571

2019

108

吕文慧

胡昊

Lipo-Dipeptide as an Emulsifier: Performance and Possible Mechanism

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 67 期: 22 页: 6377-6386 DOI: 10.1021/acs.jafc.9b01721 出版年: JUN 5 2019

3.571

2019

109

1.李肖朋; 2.陈娅

孙智达

Oligomer Procyanidins from Lotus Seedpod Regulate Lipid Homeostasis Partially by Modifying Fat Emulsification and Digestion

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 67 期: 16 页: 4524-4534 DOI: 10.1021/acs.jafc.9b01469 出版年: APR 24 2019

3.571

2019

110

吴迪

梁宏闪

Nanoparticle Encapsulation Strategy: Leveraging Plant Exine Capsules Used as Secondary Capping for Oral Delivery

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 67 期: 29 页: 8168-8176 DOI: 10.1021/acs.jafc.9b02003 出版年: JUL 24 2019

3.571

2019

111

1.董永贞; 2.外单位

陈翊平

Click Reaction-Mediated T-2 Immunosensor for Ultrasensitive Detection of Pesticide Residues via Brush-like Nanostructure-Triggered Coordination Chemistry

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY卷: 67期: 35页: 9942-9949 DOI: 10.1021/acs.jafc.9b03463出版年: SEP 4 2019

3.571

2019

112

孟雅祺

邱宁

Identification of the Duck Egg White N-Glycoproteome and Insight into the Course of Biological Evolution

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY卷: 67期: 35页: 9950-9957 DOI: 10.1021/acs.jafc.9b03059出版年: SEP 4 2019

3.571

2019

113

董晓博

刘莹

Remediation and Mechanisms of Cadmium Biosorption by a Cadmium-Binding Protein from Lentinula edodes

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY卷: 67期: 41页: 11373-11379 DOI: 10.1021/acs.jafc.9b04741出版年: OCT 16 2019

3.571

2019

114

朱维

李春美

Understanding toward the Biophysical Interaction of Polymeric Proanthocyanidins (Persimmon Condensed Tannins) with Biomembranes: Relevance for Biological Effects

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY卷: 67期: 40页: 11044-11052 DOI: 10.1021/acs.jafc.9b04508出版年: OCT 9 2019

3.571

2019

115

胡海娟

潘思轶

Role of the Gut Microbiota and Their Metabolites in Modulating the Cholesterol-Lowering Effects of Citrus Pectin Oligosaccharides in C57BL/6 Mice

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 67 期: 43 页: 11922-11930 DOI: 10.1021/acs.jafc.9b03731 出版年: OCT 30 2019

3.571

2019

116

朱方莉

邱宁

Integrated Proteomic and N-Glycoproteomic Analyses of Chicken Egg during Embryonic Development

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 67 期: 42 页: 11675-11683 DOI: 10.1021/acs.jafc.9b05133 出版年: OCT 23 2019

3.571

2019

117

孙浩浩

邱宁

Comparative Quantitative Phosphoproteomic Analysis of the Chicken Egg during Incubation Based on Tandem Mass Tag Labeling

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 67 期: 48 页: 13353-13361 DOI: 10.1021/acs.jafc.9b04638 出版年: DEC 4 2019

3.571

2019

118

张馨文

1.张名位; 2.外单位

Phytochemical Profile, Bioactivity, and Prebiotic Potential of Bound Phenolics Released from Rice Bran Dietary Fiber during in Vitro Gastrointestinal Digestion and Colonic Fermentation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 67 期: 46 页: 12796-12805 DOI: 10.1021/acs.jafc.9b06477 出版年: NOV 20 2019

3.571

2019

119

1.吕彦博; 2.外单位

1.外单位; 2.张久亮

Intervention on immunodeficiency mice and structural identification of enzymatic peptides from Mauremys mutica and Cuora trifasciata

JOURNAL OF ETHNOPHARMACOLOGY 卷: 241 文献号: UNSP 111920 DOI: 10.1016/j.jep.2019.111920 出版年: SEP 15 2019

3.414

2019

120

彭进明

李春美

Penta-O-galloyl-beta-D-glucose, a hydrolysable tannin from Radix Paeoniae Alba, inhibits adipogenesis and TNF-alpha-mediated inflammation in 3T3-L1 cells

CHEMICO-BIOLOGICAL INTERACTIONS 卷: 302 页: 156-163 DOI: 10.1016/j.cbi.2019.01.037 出版年: APR 1 2019

3.407

2019

121

Muhammad, Z (Muhammad, Zafarullah)

1.Muhammad, Z (Muhammad, Zafarullah); 2.潘思轶

Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens

PATHOGENS 卷: 8 期: 2 文献号: 71 DOI: 10.3390/pathogens8020071 出版年: JUN 2019

3.405

2019

122

Iqbal, Aamir

徐晓云

Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing

FOOD AND BIOPRODUCTS PROCESSING卷: 117页: 170-182 DOI: 10.1016/j.fbp.2019.07.006出版年: SEP 2019

3.324

2019

123

贾洋洋

李春美

Influence of three different drying techniques on persimmon chips' characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques

FOOD AND BIOPRODUCTS PROCESSING 卷: 118 页: 67-76 DOI: 10.1016/j.fbp.2019.08.018 出版年: NOV 2019

3.324

2019

124

Mukhtar, H (Mukhtar, Hina)

王佳

Cyclic peptide: a safe and effective alternative to synthetic aflatoxin B-1-competitive antigens

ANALYTICAL AND BIOANALYTICAL CHEMISTRY 卷: 411 期: 17 页: 3881-3890 DOI: 10.1007/s00216-019-01862-7 出版年: JUL 2019

3.286

2019

125

陈梦蝶

1.外单位; 2.胡筱波

Dietary l-tryptophan alleviated LPS-induced intestinal barrier injury by regulating tight junctions in a Caco-2 cell monolayer model

FOOD & FUNCTION 卷: 10 期: 5 页: 2390-2398 DOI: 10.1039/c9fo00123a 出版年: MAY 1 2019

3.241

2019

126

1.邓紫玙; 2.裴亚琼

梁宏闪

Carboxymethylpachymaran entrapped plant-based hollow microcapsules for delivery and stabilization of beta-galactosidase

FOOD & FUNCTION 卷: 10 期: 8 页: 4782-4791 DOI: 10.1039/c9fo00649d 出版年: AUG 1 2019

3.241

2019

127

裴亚琼

1.外单位; 2.李斌

Impact of plant extract on the gastrointestinal fate of nutraceutical-loaded nanoemulsions: phytic acid inhibits lipid digestion but enhances curcumin bioaccessibility

FOOD & FUNCTION 卷: 10 期: 6 页: 3344-3355 DOI: 10.1039/c9fo00545e 出版年: JUN 1 2019

3.241

2019

128

Nawaz, Asad

1.外单位; 2.熊汉国

The impact of hydrophilic emulsifiers on the physico-chemical properties, microstructure, water distribution and in vitro digestibility of proteins in fried snacks based on fish meat

FOOD & FUNCTION卷: 10期: 10页: 6927-6935 DOI: 10.1039/c9fo01312a出版年: OCT 1 2019

3.241

2019

129

艾廷阳

李斌

Development of multi-layered gastric floating tablets based on konjac glucomannan: a modified calcium supplement with enhanced bioavailability

FOOD & FUNCTION卷: 10期: 10页: 6429-6437 DOI: 10.1039/c9fo01107b出版年: OCT 1 2019

3.241

2019

130

李凯凯

李凯凯

Anthocyanins from black peanut skin protect against UV-B induced keratinocyte cell and skin oxidative damage through activating Nrf 2 signaling

FOOD & FUNCTION卷: 10期: 10页: 6815-6828 DOI: 10.1039/c9fo00706g出版年: OCT 1 2019

3.241

2019

131

魏莉

刘茹

Effects of pH on self-assembly of silver carp myosin at low temperature

FOOD BIOSCIENCE 卷: 30 文献号: 100420 DOI: 10.1016/j.fbio.2019.100420 出版年: AUG 2019

3.22

2019

132

Khalifa, Ibrahim

李春美

Maltodextrin or gum Arabic with whey proteins as wall-material blends increased the stability and physiochemical characteristics of mulberry microparticles

FOOD BIOSCIENCE卷: 31文献号: UNSP 100445 DOI: 10.1016/j.fbio.2019.100445出版年: OCT 2019

3.22

2019

133

聂荣祖

李春美

A-type EGCG dimer, a new proanthocyanidins dimer from persimmon fruits, interacts with the amino acid residues of A beta(40) which possessed high aggregation-propensity and strongly inhibits its amyloid fibrils formation

JOURNAL OF FUNCTIONAL FOODS 卷: 52 页: 492-504 DOI: 10.1016/j.jff.2018.11.018 出版年: JAN 2019

3.197

2019

134

石文

何慧

Evaluation of hypolipidemic peptide (Val-Phe-Val-Arg-Asn) virtual screened from chickpea peptides by pharmacophore model in high-fat diet-induced obese rat

JOURNAL OF FUNCTIONAL FOODS 卷: 54 页: 136-145 DOI: 10.1016/j.jff.2019.01.001 出版年: MAR 2019

3.197

2019

135

唐翠娥

孙智达

Proanthocyanidins and probiotics combination supplementation ameliorated intestinal injury in Enterotoxigenic Escherichia coli infected diarrhea mice

JOURNAL OF FUNCTIONAL FOODS卷: 62文献号: 103521 DOI: 10.1016/j.jff.2019.103521出版年: NOV 2019

3.197

2019

136

刘维维

1.侯焘; 2.何慧

TGF-beta 1/Smad7 signaling pathway and cell apoptosis: Two key aspects of Selenium-biofortified soybean peptide attenuating liver fibrosis

JOURNAL OF FUNCTIONAL FOODS 卷: 63 文献号: 103583 DOI: 10.1016/j.jff.2019.103583 出版年: DEC 2019

3.197

2019

137

李慧

徐晓云

Structure characteristics of flavonoids for cyclooxygenase-2 mRNA inhibition in lipopolysaccharide-induced inflammatory macrophages

EUROPEAN JOURNAL OF PHARMACOLOGY 卷: 856 文献号: UNSP 172416 DOI: 10.1016/j.ejphar.2019.172416 出版年: AUG 5 2019

3.17

2019

138

陈银霞

马美湖

Studies on foaming and physicochemical properties of egg white during cold storage

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS卷: 582文献号: 123916 DOI: 10.1016/j.colsurfa.2019.123916出版年: DEC 5 2019

3.131

2019

139

何婉莺

潘思轶

Anti-Oxidant and Anti-Melanogenic Properties of Essential Oil from Peel of Pomelo cv. Guan Xi

MOLECULES 卷: 24 期: 2 文献号: 242 DOI: 10.3390/molecules24020242 出版年: JAN 2 2019

3.06

2019

140

高双双

1.刘莹; 2.黄文

Selection of Reference Genes for qRT-PCR Analysis in Lentinula edodes after Hot-Air Drying

MOLECULES 卷: 24 期: 1 文献号: 136 DOI: 10.3390/molecules24010136 出版年: JAN 1 2019

3.06

2019

141

朱波

李晶

Ultrasonic Degradation of Konjac Glucomannan and the Effect of Freezing Combined with Alkali Treatment on Their Rheological Profiles

MOLECULES 卷: 24 期: 10 文献号: 1860 DOI: 10.3390/molecules24101860 出版年: MAY 2 2019

3.06

2019

142

朱丽娟

胡婉峰

Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis Osbeck)

MOLECULES 卷: 24 期: 10 文献号: 1922 DOI: 10.3390/molecules24101922 出版年: MAY 2 2019

3.06

2019

143

黄志成

刘莹

Identification of a Heat-Inducible Element of Cysteine Desulfurase Gene Promoter in Lentinula edodes

MOLECULES 卷: 24 期: 12 文献号: 2223 DOI: 10.3390/molecules24122223 出版年: JUN 2 2019

3.06

2019

144

夏蒙蒙

徐晓云

Quantitative Structure-Activity Relationships for the Flavonoid-Mediated Inhibition of P-Glycoprotein in KB/MDR1 Cells

MOLECULES 卷: 24 期: 9 DOI: 10.3390/molecules24091661 出版年: MAY 1 2019

3.06

2019

145

1.杜红英; 2.外单位

1.杜红英; 2.外单位

NMR Based Metabolomics Comparison of Different Blood Sampling Techniques in Awake and Anesthetized Rats

MOLECULES卷: 24期: 14文献号: 2542 DOI: 10.3390/molecules24142542出版年: JUL 2 2019

3.06

2019

146

侯温甫

潘思轶

Analysis of volatile compounds in fresh sturgeon with different preservation methods using electronic nose and gas chromatography/mass spectrometry

RSC ADVANCES 卷: 9 期: 67 页: 39090-39099 DOI: 10.1039/c9ra06287d 出版年: DEC 1 2019

3.049

2019

147

余小月

胡杨

Development of Biocompatible and Antibacterial Collagen Hydrogels via Dialdehyde Polysaccharide Modification and Tetracycline Hydrochloride Loading

MACROMOLECULAR MATERIALS AND ENGINEERING 卷: 304 期: 5 文献号: 1800755 DOI: 10.1002/mame.201800755 出版年: MAY 2019

3.038

2019

148

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 DOI: 10.1007/s11947-019-02365-0 提前访问日期: NOV 2019

3.032

2019

149

贾才华

刘茹

Physical Properties of Fish Oil Microcapsules Prepared with Octenyl Succinic Anhydride-Linked Starch and Maltodextrin

FOOD AND BIOPROCESS TECHNOLOGY 卷: 12 期: 11 页: 1887-1894 DOI: 10.1007/s11947-019-02342-7 提前访问日期: OCT 2019 出版年: NOV 2019

3.032

2019

150

1.Dars, AG; 2胡凯

孙智达

Effect of Thermo-Sonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice

FOODS卷: 8期: 8文献号: 298 DOI: 10.3390/foods8080298出版年: AUG 2019

3.011

2019

151

郭丹郡

侯焘

Selenium-biofortified corn peptides: Attenuating concanavalin A-Induced liver injury and structure characterization

JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY 卷: 51 页: 57-64 DOI: 10.1016/j.jtemb.2018.09.010 出版年: 2019

2.895

2019

152

李进

李春美

Simultaneous determination of the pharmacokinetics of A-type EGCG and ECG dimers in mice plasma and its metabolites by UPLC-QTOF-MS

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION DOI: 10.1080/09637486.2019.1635089 提前访问日期: JULY 2019

2.792

2019

153

马全

刘石林

Preparation of Polyanionic Cellulosic Microparticles with Antioxidant Capacity by Introducing Sulphurous Acid Groups onto Cellulose

ADVANCES IN POLYMER TECHNOLOGY 卷: 2019 文献号: 2374792 DOI: 10.1155/2019/2374792 出版年: JUL 24 2019

2.663

2019

154

向孝哲

李秀娟

Multifiber solid-phase microextraction using different molecularly imprinted coatings for simultaneous selective extraction and sensitive determination of organophosphorus pesticides

JOURNAL OF SEPARATION SCIENCE DOI: 10.1002/jssc.201900994 提前访问日期: DEC 2019

2.516

2019

155

Zia-ud-Din (Zia-ud-Din)

1.熊汉国; 2.外单位

Effects of sucrose fatty acid ester addition on the structural, rheological and retrogradation behavior of high amylose starch-based wood adhesive

INTERNATIONAL JOURNAL OF ADHESION AND ADHESIVES 卷: 89 页: 51-58 DOI: 10.1016/j.ijadhadh.2018.11.012 出版年: MAR 2019

2.501

2019

156

李博

侯焘

Effect of duck egg white peptide-ferrous chelate on iron bioavailability in vivo and structure characterization

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 卷: 99 期: 4 页: 1834-1841 DOI: 10.1002/jsfa.9377 出版年: MAR 15 2019

2.422

2019

157

石文

何慧

The hypolipidemic effects of peptides prepared from Cicer arietinum in ovariectomized rats and HepG2 cells

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 卷: 99 期: 2 页: 576-586 DOI: 10.1002/jsfa.9218 出版年: JAN 30 2019

2.422

2019

158

1.Bakry, AM阿莫尔; 2.马畅

黄琪琳

Chitosan-glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus) fillets during cold storage

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 卷: 99 期: 5 页: 2158-2164 DOI: 10.1002/jsfa.9408 出版年: MAR 30 2019

2.422

2019

159

1.刘露露; 2.何雅婷

尹涛

Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 卷: 99 期: 8 页: 3926-3932 DOI: 10.1002/jsfa.9616 出版年: JUN 2019

2.422

2019

160

1.王琳; 2.章燕

范刚

Effects of orange essential oil on intestinal microflora in mice

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 卷: 99 期: 8 页: 4019-4028 DOI: 10.1002/jsfa.9629 出版年: JUN 2019

2.422

2019

161

向小乐

马美湖

Non-destructive characterization of egg odor and fertilization status by SPME/GC-MS coupled with electronic nose

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 卷: 99 期: 7 页: 3264-3275 DOI: 10.1002/jsfa.9539 出版年: MAY 2019

2.422

2019

162

1.Nawaz, A (Nawaz, Asad); 2.外单位

熊汉国

Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat-based fried snacks

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI: 10.1002/jsfa.9845 提前访问日期: AUG 2019

2.422

2019

163

1.杨扬; 2.张久亮

1.张久亮; 2.外单位

Effect of ultrasonic and ball-milling treatment on cell wall, nutrients, and antioxidant capacity of rose (Rosa rugosa) bee pollen, and identification of bioactive components

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE卷: 99期: 12页: 5350-5357 DOI: 10.1002/jsfa.9774出版年: SEP 2019

2.422

2019

164

1.彭颖; 2.胡梦君

潘思轶

Flavonoids derived from Exocarpium Citri Grandis inhibit LPS-induced inflammatory response via suppressing MAPK and NF-kappa B signalling pathways

FOOD AND AGRICULTURAL IMMUNOLOGY卷: 30期: 1页: 564-580 DOI: 10.1080/09540105.2018.1550056出版年: JAN 1 2019

2.398

2019

165

1.张子程; 2.周庆

张久亮

Anthocyanin extracts of lingonberry (Vaccinium vitis-idaea L.) attenuate serum lipids and cholesterol metabolism in HCD-induced hypercholesterolaemic male mice

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY卷: 54期: 5特刊: SI页: 1576-1587 DOI: 10.1111/ijfs.14025出版年: MAY 2019

2.281

2019

166

Nawaz, A (Nawaz, Asad)

1.外单位; 2.熊汉国

The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY卷: 54期: 4特刊: SI页: 1045-1053 DOI: 10.1111/ijfs.13974出版年: APR 2019

2.281

2019

167

1.杨紫薇; 2.唐翠娥

1.张久亮; 2.外单位

Stability and antioxidant activity of anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) subjected to simulated in vitro gastrointestinal digestion

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY卷: 54期: 8页: 2604-2614 DOI: 10.1111/ijfs.14172出版年: AUG 2019

2.281

2019

168

1.汪思源; 2.成令茹; 3.何帅

谢定源

Regional Pungency Degree in China and Its Correlation with Typical Climate Factors

JOURNAL OF FOOD SCIENCE 卷: 84 期: 1 页: 31-37 DOI: 10.1111/1750-3841.14408 出版年: JAN 2019

2.081

2019

169

黄茜

外单位

How Can the Value and Use of Egg Yolk Be Increased?

JOURNAL OF FOOD SCIENCE 卷: 84 期: 2 页: 205-212 DOI: 10.1111/1750-3841.14430 出版年: FEB 2019

2.081

2019

170

张昭

冯武

Controlled Release Mechanism and Antibacterial Effect of Layer-By-Layer Self-Assembly Thyme Oil Microcapsule

JOURNAL OF FOOD SCIENCE 卷: 84 期: 6 页: 1427-1438 DOI: 10.1111/1750-3841.14610 出版年: JUN 2019

2.081

2019

171

于智慧

马美湖

High-throughput lipidomic profiling of high-density lipoprotein from egg yolk (EYHDL): comparison based on UPLC-MS/MS and GC-MS

EUROPEAN FOOD RESEARCH AND TECHNOLOGY 卷: 245 期: 8 页: 1665-1675 DOI: 10.1007/s00217-019-03275-3 出版年: AUG 2019

2.056

2019

172

丁妮

马美湖

Anti-inflammatory effect of preserved egg with simulated gastrointestinal digestion on LPS-stimulated RAW264.7 cells

POULTRY SCIENCE卷: 98期: 10页: 4401-4407 DOI: 10.3382/ps/pez243出版年: OCT 2019

2.027

2019

173

王亚兰

马美湖

Sex differences in serum steroid hormone levels during embryonic development in hen eggs

POULTRY SCIENCE 卷: 98 期: 11 页: 6053-6062 DOI: 10.3382/ps/pez270 出版年: NOV 2019

2.027

2019

174

刘冬梅

马爱民

Comparative transcriptomic analysis identified differentially expressed genes and pathways involved in the interaction between Tremella fuciformis and Annulohypoxylon stygium

ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY卷: 112期: 11页: 1675-1689 DOI: 10.1007/s10482-019-01294-4出版年: NOV 2019

1.934

2019

175

于智慧

马美湖

Long Term Egg Yolk Consumption Alters Lipid Metabolism and Attenuates Hyperlipidemia in Mice Fed a High-Fat Diet Based on Lipidomics Analysis

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 卷: 121 期: 8 文献号: 1800496 DOI: 10.1002/ejlt.201800496 出版年: AUG 2019

1.852

2019

176

张卓

彭帮柱

Physical adsorption of patulin by Saccharomyces cerevisiae during fermentation

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 卷: 56 期: 4 页: 2326-2331 DOI: 10.1007/s13197-019-03681-1 出版年: APR 2019

1.85

2019

177

王朋凯

1.外单位; 2.熊汉国

Synthesis and Characterization of Corn Starch Crosslinked with Oxidized Sucrose

STARCH-STARKE卷: 71期: 5-6文献号: 1800152 DOI: 10.1002/star.201800152出版年: MAY 2019

1.795

2019

178

张伟敏

1-2.外单位

Optimized ultrasonic-assisted extraction of papaya seed oil from Hainan/Eksotika variety

FOOD SCIENCE & NUTRITION 卷: 7 期: 8 页: 2692-2701 DOI: 10.1002/fsn3.1125 提前访问日期: JULY 2019 出版年: AUG 2019

1.747

2019

179

杜红英

杜红英

Fast nutritional characterization of different pigmented rice grains using a combination of NMR and decision tree analysis

CYTA-JOURNAL OF FOOD卷: 17期: 1页: 128-136 DOI: 10.1080/19476337.2018.1545800出版年: 2019

1.605

2019

180

钟武

1.杨宏; 2.李二虎

A novel, effective, and feasible method for deacidifying kiwifruit wine by weakly basic ion exchange resins

JOURNAL OF FOOD PROCESS ENGINEERING 卷: 42 期: 2 文献号: e12969 DOI: 10.1111/jfpe.12969 出版年: APR 2019

1.448

2019

181

陈晨

1.贾才华; 2.赵思明

Formation and characterization of the gas-solid phase in rice cake fermented with Brettanomyces (ZSM-001) and Lactobacillus (ZSM-002)

JOURNAL OF FOOD PROCESS ENGINEERING 文献号: e13190 DOI: 10.1111/jfpe.13190 提前访问日期: JULY 2019

1.448

2019

182

刘冬梅

马爱民

Efficient Transformation of the White Jelly Mushroom Tremella fuciformis (Tremellomycetes) and Its Companion Fungus Annulohypoxylon stygium (Ascomycetes) Mediated by Agrobacterium tumefaciens

INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS卷: 21期: 9页: 921-930 DOI: 10.1615/IntJMedMushrooms.2019031600出版年: 2019

1.423

2019

183

Harlina, Putri Widyanti

马美湖

Effects of galangal extract on lipid oxidation, antioxidant activity and fatty acid profiles of salted duck eggs

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION卷: 13期: 3页: 1820-1830 DOI: 10.1007/s11694-019-00100-z出版年: SEP 2019

1.415

2019

184

刘冬梅

马爱民

Cloning and functional characterization of gpd and alpha-tubulin promoters from Annulohypoxylon stygium, a companion fungus of Tremella fuciformis

MYCOSCIENCE 卷: 61 期: 1 页: 1-8 DOI: 10.1016/j.myc.2019.10.004 出版年: JAN 2020

1.38

2019

185

张璐璐

范刚

Dietary essential oil from navel orange alleviates depression in reserpine-treated mice by monoamine neurotransmitters

FLAVOUR AND FRAGRANCE JOURNAL 卷: 34 期: 4 页: 252-259 DOI: 10.1002/ffj.3497 出版年: JUL 2019

1.377

2019

186

牛猛

外单位

Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

CEREAL CHEMISTRY 卷: 96 期: 1 特刊: SI 页: 23-33 DOI: 10.1002/cche.10095 出版年: JAN 2019

1.289

2019

187

李雪瑞

王鲁峰

Effect of ohmic heating on physicochemical properties and the key enzymes of water chestnut juice

JOURNAL OF FOOD PROCESSING AND PRESERVATION卷: 43期: 4文献号: e13919 DOI: 10.1111/jfpp.13919出版年: APR 2019

1.288

2019

188

1.Nawaz, A (Nawaz, Asad); 2.外单位

熊汉国

Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles

JOURNAL OF FOOD PROCESSING AND PRESERVATION 卷: 43 期: 7 文献号: e13995 DOI: 10.1111/jfpp.13995 出版年: JUL 2019

1.288

2019

189

郭小

李二虎

Improving the taste of Ougan (Citrus reticulate cv. Suavissima) juice by slight fermentation with lactic acid bacteria

JOURNAL OF FOOD PROCESSING AND PRESERVATION卷: 43期: 9文献号: e14056 DOI: 10.1111/jfpp.14056出版年: SEP 2019

1.288

2019

190

何雅婷

尹涛

Biochemical and gelling properties of silver carp surimi as affected by harvesting season and chopping time

JOURNAL OF FOOD PROCESSING AND PRESERVATION 卷: 43 期: 12 文献号: e14247 DOI: 10.1111/jfpp.14247 出版年: DEC 2019

1.288

2019

191

黄茜

1-2.外单位

Development of non-dairy creamer analogs/mimics for an alternative of infant formula using egg white, yolk, and soy proteins

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES卷: 32期: 6页: 881-890 DOI: 10.5713/ajas.18.0738出版年: JUN 2019

1.227

2019

192

黄茜

外单位

The Incidence of Muscle Abnormalities in Broiler Breast Meat - A Review

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES 卷: 38 期: 5 页: 835-850 DOI: 10.5851/kosfa.2018.e2 出版年: OCT 2018

1.145

2019

193

于智慧

马美湖

Comparison of long-term effects of egg yolk consumption under normal and high fat diet on lipid metabolism and fatty acids profile in mice

FOOD SCIENCE AND BIOTECHNOLOGY 卷: 28 期: 4 页: 1195-1206 DOI: 10.1007/s10068-018-00545-w 出版年: AUG 2019

0.888

2019

194

贾才华

外单位

Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patterns

FOOD SCIENCE AND BIOTECHNOLOGY 卷: 28 期: 6 页: 1649-1658 DOI: 10.1007/s10068-019-00630-8 出版年: DEC 2019

0.888

2019

195

黄茜

外单位

Lipid oxidation and its implications to meat quality and human health

FOOD SCIENCE AND BIOTECHNOLOGY 卷: 28 期: 5 页: 1275-1285 DOI: 10.1007/s10068-019-00631-7 出版年: OCT 2019

0.888

2019

196

1.张高楠; 2.吴丰芮

杜红英

Preparation and characterization of cellulose nanofibers isolated from lettuce peel

CELLULOSE CHEMISTRY AND TECHNOLOGY卷: 53期: 7-8页: 677-684 DOI: 10.35812/CelluloseChemTechnol.2019.53.66出版年: JUL-AUG 2019

0.857

2019

197

王媛媛

马爱民

An Enzymolysis-Assisted Agrobacterium tumefaciens-Mediated Transformation Method for the Yeast-Like Cells of Tremella fuciformis

MYCOBIOLOGY 卷: 47 期: 1 页: 59-65 DOI: 10.1080/12298093.2018.1559121 出版年: JAN 2 2019

0.848

2019

198

王媛媛

马爱民

A Rapid and Effective Colony PCR Procedure for Screening Transformants in Several Common Mushrooms

MYCOBIOLOGY DOI: 10.1080/12298093.2019.1628523 提前访问日期: JUN 2019

0.848

2019

199

张亚珍

王凌

Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate

CZECH JOURNAL OF FOOD SCIENCES 卷: 37 期: 3 页: 212-220 DOI: 10.17221/330/2017-CJFS 出版年: 2019

0.846

2019

200

刘蓓

彭帮柱

MODELING AND OPTIMIZATION OF PROCESS PARAMETERS FOR IMPROVING OSMOTIC DEHYDRATION OF KIWIFRUIT

ITALIAN JOURNAL OF FOOD SCIENCE 卷: 31 期: 1 页: 75-86 出版年: 2019

0.736

2019

201

祝志慧

马美湖

Early Identification of Male and Female Embryos Based on UV/Vis Transmission Spectroscopy and Extreme Learning Machine

SPECTROSCOPY AND SPECTRAL ANALYSIS卷: 39期: 9页: 2780-2787 DOI: 10.3964/j.issn.1000-0593(2019)09-2780-08出版年: SEP 2019

0.434

2019

202

付星

蔡朝霞

Ovalbumin as a Precursor for Green Synthesis of Highly Fluorescent Carbon Dots for Cell Imaging

JOURNAL OF BIOMEDICAL NANOTECHNOLOGY卷: 15期: 6页: 1232-1240 DOI: 10.1166/jbn.2019.2766出版年: JUN 2019

0

2019

203

于智慧

马美湖

High Density Lipoprotein from Egg Yolk (EYHDL) Improves Dyslipidemia by Mediating Fatty Acids Metabolism in High Fat Diet-induced Obese Mice

FOOD SCIENCE OF ANIMAL RESOURCES 卷: 39 期: 2 页: 179-196 DOI: 10.5851/kosfa.2018.e38 出版年: 2019

0

2019

204

Hammad, H. H. M.

1.马美湖; 2.靳国锋

Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study

FOOD SCIENCE OF ANIMAL RESOURCES 卷: 39 期: 5 页: 704-724 DOI: 10.5851/kosfa.2019.e40 出版年: 2019

0

2019

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