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近四年来,全院教师共在国内外期刊发表学术论文554篇,其中SCI收录116篇,EI收录42篇










序号论文题目收录类别第一/通信作者发表/出版时间刊物名称JCR分区影响因子
1Metabolic perturbations and health impact from exposure to a combination of multiple harmful Maillard reaction products on Sprague-Dawley ratsSCI全威2022-05-10Food & functionSCI Q1SCIIF 6.32
2Steam explosion enhances phenolic profiles and antioxidant activity in mung beansSCI程安玮2022-04-10Food Science & NutritionSCI Q2SCIIF 3.55
3Effect of steam explosion on phenolics and antioxidant activity in plants: A reviewSCI程安玮2022-04-06Trends in Food Science & TechnologySCI Q1SCIIF 16.00
4Effect of Dietary Exposure to Acrylamide on Diabetes-Associated Cognitive Dysfunction from the Perspectives of Oxidative Damage, Neuroinflammation, and Metabolic DisordersSCI全威2022-04-02Journal of agricultural and food chemistrySCI Q1SCIIF5.9
5The Simultaneous Formation of Acrylamide, β-carbolines, and Advanced Glycation End Products in a Chemical Model System: Effect of Multiple Precursor Amino AcidsSCI全威2022-03-10Frontiers in NutritionSCI Q1SCIIF6.59
6Processed potatoes intake and risk of type 2 diabetes: a systematic review and meta-analysis of nine prospective cohort studiesSCI全威2022-03-09Critical reviews in food science and nutritionSCI Q1SCIIF11.21
7Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo ShootsSCI李珂2021-12-01FermentationSCI Q2SCIIF5.123
8Effect of Garlic Organic Sulfides on Gene Expression Profiling in HepG2 Cells and Its Biological Function Analysis by Ingenuity Pathway Analysis System and Bio-Plex-Based AssaysSCIE覃思2021-11-30Mediators of InflammationSCI Q3SCIIF4.53
9Development and characterization of a novel naturally occurring pentacyclic triterpene self-stabilized pickering emulsionSCI曾朝喜2021-11-25Colloids and Surfaces A: Physicochemical and Engineering AspectsSCI Q2SCIIF5.52
10Correlation between flavor compounds and microorganisms of Chaling natural fermented red SufuSCI李珂2021-11-25LWT-FOOD SCIENCE AND TECHNOLOGYSCI Q1SCIIF6.056
11Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MSSCI刘洋2021-11-01Food ChemistrySCI Q1SCIIF9.23
12Dielectric-barrier discharge (DBD) plasma treatment reduces IgG binding capacity of beta-lactoglobulin by inducing structural changesSCI刘志伟2021-10-01Food ChemistrySCI Q1SCIIF9.23
13Physicochemical properties and antibacterial activity of hydrophobic deep eutectic solvent-in-water nanoemulsionSCI曾朝喜2021-09-15Journal of Molecular LiquidsSCI Q1SCIIF6.63
14Crocetin Exerts Its Anti-inflammatory Property in LPS-Induced RAW264.7 Cells Potentially via Modulation on the Crosstalk between MEK1/JNK/NF-κB/iNOS Pathway and Nrf2/HO-1 PathwaySCIE覃思2021-09-10Oxidative Medicine and Cellular LongevitySCI Q2SCIIF7.31
15Water-in-oil Pickering emulsions stabilized solely by a naturally occurring steroidal sapogenin: DiosgeninSCI曾朝喜2021-09-01Food Research InternationalSCI Q1SCIIF7.43
16Effect of Molecular Weight and Degree of Substitution on the Physical-Chemical Properties of Methylcellulose- Starch Nanocrystal Nanocomposite FilmsSCI肖茜2021-08-28PolymersSCI Q1SCIIF4.97
17Citrus Segment Degradation Potential, Enzyme Safety Evaluation, and Whole Genome Sequence of Aspergillus aculeatus Strain ZC-1005SCI高志鹏2021-08-20Frontiers in MicrobiologySCI Q1SCIIF6.06
18Assessment antioxidant properties of Torreya grandis protein enzymatic hydrolysates: Utilization of industrial by-productsSCI全威2021-08-19Food BioscienceSCI Q2SCIIF5.32
19A novel strategy of “pick the best of the best” for the nondestructive identification of Poria cocos based on near-infrared spectroscopySCI李嘉仪2021-08-15Food Science & NutritionSCI Q2SCIIF3.55
20Changes in pectin characteristics of jujube fruits cv Dongzao and Jinsixiaozao during cold storageSCI王颖瑞2021-08-01Journal of food scienceSCI Q2SCIIF 3.69
21Multi-spectroscopies and molecular docking insights into the interaction mechanism and antioxidant activity of astaxanthin and beta-lactoglobulin nanodispersionsSCI刘志伟2021-08-01Food HydrocolloidsSCI Q1SCIIF11.5
22Stability of carotenoids and carotenoid esters in pumpkin (Cucurbita maxima) slices during hot air dryingSCI王燕2021-07-28Food ChemistrySCI Q1SCIIF9.23
23Combining GC-MS and chemometrics to assess the quality of camellia seed oilsSCI彭思敏2021-07-10CYTA-JOURNAL OF FOODSCI Q3SCIIF2.48
24Oxidation induced by dielectric barrier discharge (DBD) plasma treatment reduces IgG/IgE binding capacity and improves the functionality of glycininSCI刘志伟2021-06-17Food ChemistrySCI Q1SCIIF 9.23
25An In Situ Generated Prussian Blue Nanoparticle-Mediated Multimode Nanozyme-Linked Immunosorbent Assay for the Detection of Aflatoxin B1SCI石星波2021-06-10ACS applied materials & interfacesSCI Q1SCIIF10.38
26The potential correlation between microbial communities and flavors in traditional fermented sour meatSCI王传花2021-06-05LWT-FOOD SCIENCE AND TECHNOLOGYSCI Q1SCIIF6.056
27Comparison of Different Methods for Extracting the Astaxanthin from Haematococcus pluvialis: Chemical Composition and Biological ActivitySCI谭亦成2021-06-01MoleculesSCI Q2SCIIF4.93
28Effects of Solid-State Fermentation with Eurotium cristatum YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic Compounds of Black SoybeansSCI肖愈2021-05-21AgronomySCI Q1SCIIF3.949
29Effective valorization of food wastes and by-products through pulsed electric field: A systematic reviewSCI刘志伟2021-05-06Journal of Food Process EngineeringSCI Q3SCIIF 2.89
30Illumina MiSeq sequencing reveals microbial community succession in salted peppers with different salinity during preservationSCI蒋立文2021-05-01Food Research InternationalSCI Q1SCIIF7.43
31Portable functional hydrogels based on silver metallization for visual monitoring of fish freshnessSCI石星波2021-05-01Food ControlSCI Q1SCIIF6.65
32Ultra-sensitive detection of ampicillin via dual-enzyme mediated cascade-signal amplified aptasensorSCI赵倩2021-05-01Microchemical JournalSCI Q1SCIIF5.3
33Fuzhuan brick tea supplemented with areca nuts: Effects on serum and gut microbiota in miceSCI李宗军2021-04-20Journal of Food BiochemistrySCI Q2SCIIF3.65
34Gene Expression Profiling and Biofunction Analysis of HepG2 Cells Targeted by CrocetinSCIE覃思2021-04-01Mediators of InflammationSCI Q3SCIIF4.53
35Oxidation induced by dielectric-barrier discharge (DBD) plasma treatment reduces soybean agglutinin activitySCI刘志伟2021-03-15Food ChemistrySCI Q1SCIIF9.23
36Dihydromyricetin Acts as a Potential Redox Balance Mediator in Cancer ChemopreventionSCIE覃思2021-03-11Mediators of InflammationSCI Q3SCIIF4.53
37Metabolite profiling, antioxidant and α-glucosidase inhibitory activities of buckwheat processed by solid-state fermentation with Eurotium cristatum YL-1SCI肖愈2021-03-05Food Research InternationalSCI Q1SCIIF7.43
38A smartphone-integrated colorimetric sensor of total volatile basic nitrogen (TVB-N) based on Au@MnO2 core-shell nanocomposites incorporated into hydrogel and its application in fish spoilage monitoringSCI刘石刚2021-02-16Sensors and Actuators: B. ChemicalSCI Q1SCIIF9.22
39A novel method for the nondestructive classification of different-age Citri Reticulatae Pericarpium based on data combination techniqueSCI李跑2021-02-15Food Science & NutritionSCI Q2SCIIF3.55
40Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methodsSCI沈清武2021-02-15Food ChemistrySCI Q1SCIIF9.23
41Detection of the deep biosphere in metamorphic rocks from the Chinese continental scientific drillingSCI王远亮2021-02-09GeobiologySCI Q2SCIIF4.22
42Optimization of purification conditions for areca seeds using microporous resinsSCI王远亮2021-02-05Journal of Food Measurement and CharacterizationSCI Q3SCIIF3.01
43Carbon Dots Fluorescence-Based Colorimetric Sensor for Sensitive Detection of Aluminum Ions with a SmartphoneSCI石星波2021-02-01ChemosensorsSCI Q1SCIIF4.23
44Recent improvements in enzyme-linked immunosorbent assays based on nanomaterialsSCI赵倩2021-02-01TalantaSCI Q1SCIIF6.56
45Fluorescence nanoparticles from instant coffee accumulated in lysosome and induced lysosome-dependent cell death via necroptosis-like pathwaySCI吴艳阳2021-01-01NanoImpactSCI Q2SCIIF6.04
46Carbon dots from roasted chicken accumulate in lysosomes and induce lysosome-dependent cell deathSCI吴艳阳2020-11-21Food & functionSCI Q1SCIIF6.32
47Phytochemistry and biological activity of mustard (Brassica juncea): a reviewSCI田艳2020-11-17CYTA-JOURNAL OF FOODSCI Q3SCIIF2.478
48Synthesis, Characterization, and Evaluation of Genistein-Loaded Zein/Carboxymethyl Chitosan Nanoparticles with Improved Water Dispersibility, Enhanced Antioxidant Activity, and Controlled Release PropertySCI肖愈2020-11-04FoodsSCI Q1SCIIF5.561
49Extraction and Hypolipidemic Activity of Low Molecular Weight Polysaccharides Isolated from Rosa Laevigata FruitsSCI吴卫国2020-10-22BioMed research internationalSCI Q3SCIIF3.25
50Processability and physica functional properties of purple sweet  potato powder as influenced by explosion puffing dryingSCI廖卢艳2020-10-15JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATIONSCI Q3SCIIF3.006
51A split aptamer sensing platform for highly sensitive detection of theophylline based on dual-color fluorescence colocalization and single molecule photobleachingSCI刘石刚2020-10-15Biosensors and BioelectronicsSCI Q1SCIIF12.55
52Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt contentSCI李宗军2020-10-01Food Research InternationalSCI Q1SCIIF7.43
53Comparison of different drying methods on Chinese yam: changes in physicochemical properties, bioactive components, antioxidant properties and microstructureSCI李清明2020-09-18International Journal of Food EngineeringSCI Q4SCIIF1.83
54Sequencing and phylogenetic analysis of mitochondrial genome of Aspergillus cristatusSCI刘素纯2020-09-18MITOCHONDRIAL DNA PART B-RESOURCESSCI Q4SCIIF0.61
55Mechanisms of breakdown of Haematococcus pluvialis cell wall by ionic liquids, hydrochloric acid and multi-enzyme treatmentSCI刘志伟2020-09-13International Journal of Food Science & TechnologySCI Q2SCIIF3.61
56Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during storageSCI王蓉蓉2020-09-01Journal of Food Science and TechnologySCI Q3SCIIF3.117
57Physicochemical studies of nanocrystals of starches from two rice (Oryza sativa L.) types and their characteristics using various modern instrument techniquesSCI肖茜2020-08-06Journal of the science of food and agricultureSCI Q1SCIIF 4.13
58Antioxidant activity of organic sulfides from freshAllium macrostemonBunge and their protective effects against oxidative stress inCaenorhabditis elegansSCI李宗军2020-08-05JOURNAL OF FOOD BIOCHEMISTRYSCI Q2SCIIF 3.65
59Physicochemical studies of nanocrystals of starches from two rice (Oryza sativaL.) types and their characteristics using various modern instrument techniquesSCI肖茜2020-08-03JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURESCI Q1SCIIF 4.13
60A comparison for the effects of raw, smoked, and smoked and brined areca nut extracts on the immune and inflammatory responses in the Kunming miceSCI李珂2020-08-01JOURNAL OF FOOD BIOCHEMISTRYSCI Q2SCIIF 3.65
61Highly biodegradable, thermostable eutectogels prepared by gelation of natural deep eutectic solvents using xanthan gum: preparation and characterizationSCI曾朝喜2020-07-30RSC ADVANCESSCI Q2SCIIF 4.04
62Microbial Diversity and Physicochemical Characteristics of the Maotai-Flavored Liquor Fermentation ProcessSCI李宗军2020-07-22JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGYSCIQ4SCIIF1.134
63Structure and Properties of Organogels Developed by Diosgenin in Canola OilSCI曾朝喜2020-07-16FOOD BIOPHYSICSSCI Q2SCIIF 3.34
64Novel Biocompatible Polysaccharide-Based Eutectogels with Tunable Rheological, Thermal, and Mechanical Properties: The Role of WaterSCIE夏会平2020-07-15MOLECULESSCI Q2SCIIF 4.93
65Design of nanoemulsion-based delivery systems to enhance intestinal lymphatic transport of lipophilic food bioactives: Influence of oil typeSCI肖航2020-07-01FOOD CHEMISTRYSCI Q1SCIIF 9.23
66Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC-MS/MSSCI王蓉蓉2020-07-01JOURNAL OF FOOD SCIENCESCI Q2SCIIF 3.69
67Effect of steam explosion on phenolic compounds and antioxidant capacity in adzuki beansSCI程安玮2020-06-08JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURESCI Q1SCIIF 4.13
68Simulated in vitro infant gastrointestinal digestion of yak milk fat globules: A comparison with cow milk fat globulesSCI罗洁2020-06-01FOOD CHEMISTRYSCI Q1SCIIF 9.23
69Bioprocessing of soybeans (Glycine max L.) by solid-state fermentation with Eurotium cristatum YL-1 improves total phenolic content, isoflavone aglycones, and antioxidant activitySCI肖愈2020-05-04RSC ADVANCESSCI Q2SCIIF 4.04
70Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of BreadSCI李清明2020-04-22FOODSSCI Q1SCIIF 5.56
71Phenolics and ascorbic acid in pumpkin (Cucurbita maxima) slices: effects of hot air drying and degradation kineticsSCI王燕2020-04-15JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATIONSCI Q3SCIIF 3.01
72Schisandra chinensiswater extract protects ethanol-induced neurotoxicity inCaenorhabditis elegansSCI李宗军2020-04-01JOURNAL OF FOOD BIOCHEMISTRYSCI Q2SCIIF 3.65
73Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace–gas chromatography–ion mobility spectrometrySCI王蓉蓉2020-04-01FOOD SCIENCE & NUTRITIONSCI Q2SCIIF 3.55
74A simple and nondestructive approach for the analysis of soluble solid content in citrus by using portable visible to near-infrared spectroscopySCI李跑2020-03-16FOOD SCIENCE & NUTRITIONSCI Q2SCIIF 3.55
75A Rapid and Nondestructive Approach for the Classification of Different-Age Citri Reticulatae Pericarpium Using Portable Near Infrared SpectroscopySCI李跑2020-03-12SENSORSSCI Q2SCIIF 3.85
76Treatment with Subcritical Water-Hydrolyzed Citrus Pectin Ameliorated Cyclophosphamide-Induced Immunosuppression and Modulated Gut Microbiota Composition in ICR MiceSCI谭兴和2020-03-02MOLECULESSCI Q2SCIIF 4.93
77Radiation-Induced Structural Changes of Miscanthus BiomassSCI苏小军2020-02-12APPLIED SCIENCES-BASELSCI Q2SCIIF 2.84
78Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)SCI王蓉蓉2020-02-01JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURESCI Q1SCIIF 4.13
79Effect of dielectric barrier discharge (DBD) plasma on the structure and antioxidant activity of bovine serum albumin (BSA)SCI刘志伟2020-01-24INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYSCI Q2SCIIF 3.61
80An assessment of the interaction for three Chrysanthemum indicum flavonoids and alpha-amylase by surface plasmon resonanceSCI李跑2020-01-15FOOD SCIENCE & NUTRITIONSCI Q2SCIIF 3.55
81Total phenolics, capsaicinoids, antioxidant activity, and alpha-glucosidase inhibitory activity of three varieties of pepper seedsSCI肖愈2020-01-01INTERNATIONAL JOURNAL OF FOOD PROPERTIESSCI Q2SCIIF 3.39
82Preparation of Magnetic Molecularly Imprinted Polymer (MMIP) Nanoparticles (NPs) for the Selective Extraction of Tetracycline from MilkSCI刘霞2019-12-04ANALYTICAL LETTERSSCI Q3SCIIF 2.27
83Delphinidin-induced autophagy protects pancreatic β cells against apoptosis resulting from high-glucose stress via AMPK signaling pathwaySCI邓放明2019-12-01Acta biochimica et biophysica SinicaSCI Q2SCIIF 3.51
84Study on optimization of removing cadmium by lactobacillus fermentation and its effect on physicochemical and quality properties of rice noodlesSCI覃思2019-12-01FOOD CONTROLSCI Q1SCIIF 6.65
85Effects of 1, 3-dioleoyl-2-palmitoylglycerol and its plant-oil formula on the toddler fecal microbiotaduring in vitro fermentationSCI侯爱香2019-11-28CyTA - Journal of FoodSCI Q3SCIIF 2.48
86Effects of ethanol intake on anti-oxidant responses and the lifespan of Caenorhabditis elegansSCI李宗军2019-10-21CYTA-JOURNAL OF FOODSCI Q3SCIIF 2.48
87SPME/GC-MS characterization of volatile compounds of Chinese traditional-chopped pepper during fermentationSCI周辉2019-10-21INTERNATIONAL JOURNAL OF FOOD PROPERTIESSCI Q2SCIIF 3.39
88Deciphering the non-coding RNA-level response to arsenic stress in rice (Oryza sativa)SCI唐忠海2019-10-02PLANT SIGNALING & BEHAVIORSCI Q2SCIIF 2.73
89Analysis of bacterial diversity during fermentation of Chinese traditional fermented chopped pepperSCI周辉2019-09-30LETTERS IN APPLIED MICROBIOLOGYSCI Q3SCIIF 2.81
90Proteomic analysis reveals that lysine acetylation mediates the effect of antemortem stress on postmortem meat quality developmentSCI沈清武2019-09-30FOOD CHEMISTRYSCI Q1SCIIF 9.23
91A highly sensitive tetracycline sensor based on a combination of magnetic molecularly imprinted polymer nanoparticles and surface plasmon resonance detectionSCI刘霞2019-09-15MICROCHIMICA ACTASCI Q1SCIIF 6.41
92Structural properties of sweet potato starch and its vermicelli quality as affected by heat-moisture treatmentSCI廖卢艳2019-09-11INTERNATIONAL JOURNAL OF FOOD PROPERTIESSCI Q2SCIIF 3.39
93Chlorpyrifos Induces Metabolic Disruption by Altering Levels of Reproductive HormonesSCI罗洁2019-09-06JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYSCI Q1SCIIF 5.90
94Inhibitory effects of 7,7 '-bromo-curcumin on 12-O-tetradecanoylphorbol-13-acetate-induced skin inflammationSCI肖航2019-09-05EUROPEAN JOURNAL OF PHARMACOLOGYSCI Q2SCIIF 5.20
95Transcriptome-wide identification and functional investigation of the RDR2- and DCL3-dependent small RNAs encoded by long non-coding RNAs in Arabidopsis thalianaSCI唐忠海2019-09-02PLANT SIGNALING & BEHAVIORSCI Q2SCIIF 2.73
96Effects of different areca nut chewing habits on the gut microbiota of mice: High-throughput sequencing analysisSCI王远亮2019-08-29JOURNAL OF FOOD SAFETYSCI Q3SCIIF 2.45
97Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatmentSCI王蓉蓉2019-08-27International Journal of Food PropertiesSCI Q2SCIIF 3.39
98Acetylome profiling reveals extensive involvement of lysine acetylation in the conversion of muscle to meatSCI沈清武2019-08-15Journal Citation Reports  2021SCI Q2SCIIF 3.86
99Discovery of Keap1-Nrf2 small - molecule inhibitors from phytochemicals based on molecular dockingSCI李脉泉2019-08-11FOOD SCIENCE & TECHNOLOGYSCI Q1SCIIF 5.57
100Complete mitochondrial genome and phylogenetic analysis of Penicillium citrinum in dark teaSCI刘素纯2019-07-12Mitochondrial DNA Part BVolume 4, Issue 2. 2019. PP 2445-2446SCI Q4SCIIF 0.61
101Untargeted metabolomics analysis of Mucor racemosus Douchi fermentation process by gas chromatography with time-of-flight mass spectrometrySCI李跑2019-06-20Food Science & NutritionVolume 7, Issue 5. 2019. PP 1865-1874SCI Q2SCIIF 3.55
102Nondestructive Identification of Green Tea Based on Near Infrared Spectroscopy and Chemometric MethodsSCI李跑2019-05-23SPECTROSCOPY AND SPECTRAL ANALYSISSCI Q4SCIIF 0.61
103A Variable Selection Approach of Near Infrared Spectra Based on Window Competitive Adaptive Reweighted Sampling StrategySCI李跑2019-05-10SPECTROSCOPY AND SPECTRAL ANALYSISSCI Q4SCIIF 0.61
104Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid-phase microextraction/gas chromatography-mass spectrometry and chemometric methodsSCI李跑2019-05-01Food Science & NutritionVolume 7, Issue 2. 2019. PP 890-896SCI Q2SCIIF 3.55
105Effects of outdoor dry bale storage conditions on corn stover and the subsequent biogas production from anaerobic digestionSCI王锋2019-04-05Renewable EnergyVolume 134, 2019. PP 276-283SCI Q1SCIIF 8.63
106Ionic liquid as an effective solvent for cell wall deconstructing through astaxanthin extraction from Haematococcus pluvialisSCI刘志伟2019-04-02International Journal of Food Science & TechnologyVolume 54, Issue 2. 2019. PP 583-590SCI Q2SCIIF 3.61
107Mogroside V inhibits LPS-induced COX-2 expression/ROS production and overexpression of HO-1 by blocking phosphorylation of AKT1 in RAW264.7 cellsSCI覃思2019-04-01Acta Biochimica et Biophysica SinicaVolume 51, Issue 4. 2019. PP 365-374SCI Q2SCIIF 3.51
108Changes in Microbial Diversity, Physicochemical Characteristics, and Flavor Substances During Maotai-Flavored Liquor Fermentation and Their CorrelationsSCI李宗军2019-03-19Journal of Biobased Materials and BioenergyVolume 13, Issue 3. 2019. PP 290-307(18)SCI Q4SCIIF 0.69
109The simulated in vitro infant gastrointestinal digestion of droplets covered with milk fat globule membrane polar lipids concentrateSCI罗洁2019-03-15Journal of Dairy ScienceVolume 102, Issue 4. 2019. PP 2879-2889SCI Q1SCIIF 4.23
110Microarray Based Functional Analysis of Myricetin and Proteomic Study on Its Anti-Inflammatory PropertySCI覃思2019-03-01BioMed Research InternationalVolume 2019, 2019. PP 3746326SCI Q3SCIIF 3.25
111Thermal instability and characteristics of donkey casein micellesSCI罗洁2019-02-15Food Research InternationalVolume 119, 2019. PP 436-443SCI Q1SCIIF 7.43
112Effect of lactoferrin on physicochemical properties and microstructure of pullulan-based edible filmsSCI肖茜2019-02-14Journal of the Science of Food and AgricultureVolume 99, Issue 8. 2019. PP 4150-4157SCI Q1SCIIF 4.13
113Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausageSCI王远亮2019-02-06Journal of Food Science and TechnologyVolume 56, Issue 2. 2019. PP 811-823SCI Q3SCIIF 3.12
114Review on carbon dots in food safety applicationsSCI石星波2019-01-10TalantaVolume 194, Issue C. 2019. PP 809-821SCI Q1SCIIF 6.56
115Principles of gene editing techniques and applications in animal husbandrySCI沈清武2019-01-033 BiotechVolume 9, Issue 1. 2019. PP 28SCI Q3SCIIF 2.89
116Lotus seed skin proanthocyanidin extract exhibits potent antioxidant property via activation of the Nrf2-ARE pathwaySCI覃思2019-01-01Acta Biochimica et Biophysica SinicaVolume 51, Issue 1. 2018. PP 31-40SCI Q2SCIIF 3.51