期刊的影响因子--文章列表

期刊文章列表
Shuwei Zhang¹，Christina Ohland²，Christian Jobin^2,3，Shengmin Sang¹（Laboratory for Functional Foods and Human Health，Center for Excellence in Post-Harvest Technologies，North Carolina Agricultural and Technical State University，North Carolina Research Campus；Department of Medicine，University of Florida；Department of Infectious Diseases and Immunology，University of Florida）.Degradation of black tea theaflavin through C-ring cleavage by gut microbiota[J].Food Science and Human Wellness,2022,第3期 Qi Wang^1,2，Juqing Huang^1,2，Yafeng Zheng³，Xuefang Guan^1,2，Chenchun Lai^1,2，Huiying Gao^1,2，Chi-Tang Ho⁴，Bin Lin^1,2（Institute of Agricultural Engineering，Fujian Academy of Agricultural Sciences；Fujian Key Laboratory of Agricultural Product (Food) Processing；College of Food Science，Fujian Agriculture and Forestry University；Department of Food Science，Rutgers University）.Selenium-enriched oolong tea（Camellia sinensis） extract exerts anti-inflammatory potential via targeting NF-κB and MAPK pathways in macrophages[J].Food Science and Human Wellness,2022,第3期 Wenjing Liao，Wenjiao Li，Suyu Liu，Dong Tang，Yunxi Chen，Yijun Wang，Zhongwen Xie，Jinbao Huang（State Key Laboratory of Tea Plant Biology and Utilization，Key Laboratory of Food Nutrition and Safety，School of Tea ＆ Food Science and Technology，Anhui Agricultural University）.Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea：an in vitro study[J].Food Science and Human Wellness,2022,第3期 Chao Chen^1,2，Dina Zhu^1,2，Shuai Zhang³，Wensheng Zhang^1,2,4（Zhuhai Branch of State Key Laboratory of Earth Surface Processes and Resource Ecology，Advanced Institute of Natural Sciences，Beijing Normal University；Engineering Research Center of Natural Medicine，Ministry of Education，Advanced Insti-tute of Natural Sciences，Beijing Normal University；International Cooperation Laboratory of Molecular Medicine，Academy of Chinese Medical Sciences，Zhejiang Chinese Medical University；Beijing Key Laboratory of Traditional Chinese Medicine Protection and Utilization，Faculty of Geographical Science，Beijing Normal University）.Identification of circRNA/miRNA/mRNA regulatory net-work involving （+）-catechin ameliorates diabetic nephropathy mice[J].Food Science and Human Wellness,2022,第3期 Junhao Kong^1,2,3，Xiufang Yang^2,3,4，Xiaobo Zuo^2,3，Xiaoqin Su^2,3，Bing Hu^3,5，Xinle Liang¹（Department of Biochemical Engineering，Zhejiang Gongshang Univeristy；Hangzhou Tea Research Institute，China COOP；Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource；Haixi Tea Deep Processing Institute；College of Food Science and Technology，Nanjing Agricultural University）.High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing[J].Food Science and Human Wellness,2022,第3期 Xin Wang^1,2，Yuanyuan Cui^1,2，Chaowei Sang¹，Bin Wang¹，Yirong Yuan¹，Lin Liu^1,2，Yahong Yuan^1,2，Tianli Yue^1,2,3（College of Food Science and Engineering，Northwest A&F University；Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing)，Ministry of Agriculture；College of Food Science and Technology，Northwest University）.Fungi with potential probiotic properties isolated from Fuzhuan brick tea[J].Food Science and Human Wellness,2022,第3期 Kashif Hussain¹，Yingying Yang^1,2，Jie Wang¹，Hengjuan Bian¹，Xi Lei¹，Junjie Chen¹，Qianying Li¹，Li Wang¹，Qingping Zhong¹，Xiang Fang¹，Yutao Wang³，Hong Wei⁴，Yigang Tong⁵，Zhenlin Liao^1,3（College of Food Science，South China Agricultural University；Department of Food Science，University of Guelph；College of Life and Geographic Sciences，Key Laboratory of Biological Resources and Ecology of Pamirs Plateau in Xinjiang Uygur Autonomous Region，Kashi University；Institute of Precision Medicine，First Affiliated Hospital of Sun Yat-Sen University；College of Life Science and Technology，Beijing University of Chemical Technology）.Comparative study on the weight loss and lipid metabolism by tea polyphenols in diet induced obese C57BL/6J pseudo germ free and conventionalized mice[J].Food Science and Human Wellness,2022,第3期 Jian Li^1,2，Junmei Ma^3,4，Yan Zhang^3,4，Lei Zheng¹（School of Food and Biological Engineering，Hefei University of Technology；College of Applied Arts and Science，Beijing Union University；Hebei Key Laboratory of Forensic Medicine，College of Forensic Medicine，Hebei Medical University；Hebei Food Safety Key Laboratory，Hebei Food Inspection and Research Institute）.Determination of 19 polyphenolic compounds in tea by ultra-high performance liquid chromatography combined with quadrupole-time of flight mass spectrometry[J].Food Science and Human Wellness,2022,第3期 Jingwen Li，Yu Wang，Joon Hyuk Suh（Department of Food Science and Human Nutrition，Citrus Research and Education Center，University of Florida）.Multi-omics approach in tea polyphenol research regarding tea plant growth, development and tea processing：current technologies and perspectives[J].Food Science and Human Wellness,2022,第3期 Zhiya Yin^1,2，Ting Zheng¹，Chi-Tang Ho¹，Qingrong Huang¹，Qingli Wu^1,2,3,4，Man Zhang¹（Department of Food Science，Rutgers University；New Use Agriculture and Natural Plant Products Program，Department of Plant Biology，Rutgers University；Department of Medicinal Chemistry，Rutgers University；Center for Agricultural Food Ecosystems，The New Jersey Institute for Food，Nutrition and Health，Rutgers University）.Improving the stability and bioavailability of tea polyphenols by encapsulations：a review[J].Food Science and Human Wellness,2022,第3期 Klaus W.Lange（Department of Experimental Psychology，University of Regensburg）.Tea in cardiovascular health and disease：a critical appraisal of the evidence[J].Food Science and Human Wellness,2022,第3期 Klaus W.Lange¹，Yukiko Nakamura¹，Katharina M.Lange¹，Hui Zhao²（Department of Experimental Psychology，University of Regensburg；Tianjin Key Laboratory of Food and Biotechnology，University of Commerce）.Tea and depression[J].Food Science and Human Wellness,2022,第3期 Li Zhu^1,2,3，Siyu He^1,2,3，Ying Lu^1,2，Jianhong Gan^1,2，Ningping Tao^1,2，Xichang Wang^1,2，Zaoli Jiang⁴，Yuanxiang Hong⁵，Changhua Xu^1,2,3,4,6（College of Food Science and Technology，Shanghai Ocean University；Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation；Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai)，Ministry of Agriculture；Department of Pharmacology，Yale University；Xiamen Gulong Food Co.，Ltd.；National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)）.Metabolomics mechanism of traditional soy sauce associated with fermentation time[J].Food Science and Human Wellness,2022,第2期 Shasha Qi¹，Ping Zhan²，Honglei Tian²，Peng Wang²，Xueping Ma¹，Kaixuan Li¹（School of Food Science and Technology，Shihezi University；College of Food Engineering and Nutritional Science，Shaanxi Normal University）.Effects of thyme（Thymus vulgaris L.）addition on the volatile compounds of mutton broth during boiling[J].Food Science and Human Wellness,2022,第2期 Hongyang Ren¹，Yuanpeng Deng¹，Xinhui Wang²（School of Chemistry and Chemical Engineering，Southwest Petroleum University；Meat-processing Application Key Laboratory of Sichuan Province，College of Food and Bioengineering，Chengdu University）.Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages[J].Food Science and Human Wellness,2022,第2期 Jesus Morales García¹，Chibuike C.Udenigwe²，Jorge Duitama³，Andrés Fernando González Barrios⁴（Grupo de Dise?o de Productos y Procesos (GDPP)，Department of Chemical and Food Engineering，Universidad de los Andes；School of Nutrition Sciences，University of Ottawa；Systems and Computing Engineering Department，Universidad de Los Andes；Grupo de Dise?o de Productos y Procesos(GDPP)，Department of Chemical and Food Engineering，Universidad de los Andes）.Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides[J].Food Science and Human Wellness,2022,第2期 Wei Xiao^1,2，Qingsong Zhang^1,2，Leilei Yu^1,2,3，Fengwei Tian^1,2,3，Wei Chen^1,2,4,5，Qixiao Zhai^1,2,3（State Key Laboratory of Food Science and Technology，Jiangnan University；School of Food Science and Technology，Jiangnan University；International Joint Research Laboratory for Probiotics at Jiangnan University；National Engineering Research Center for Functional Food，Jiangnan University；Beijing Innovation Center of Food Nutrition and Human Health，Beijing Technology and Business University (BTBU)）.Effects of vegetarian diet-associated nutrients on gut microbiota and intestinal physiology[J].Food Science and Human Wellness,2022,第2期 Chongyang Li^1,2，Yu Fu^1,2，Hongjie Dai^1,2，Qiang Wang³，Ruichang Gao⁴，Yuhao Zhang^1,2（Key Laboratory of Luminescent and Real-Time Analytical Chemistry，Ministry of Education，College of Food Science，Southwest University；Biological Science Research Center，Southwest University；Institute of Food Science and Technology，Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing，Ministry of Agriculture and Rural Affairs；School of Food and Biological Engineering，Jiangsu University）.Recent progress in preventive effect of collagen peptides on photoaging skin and action mechanism[J].Food Science and Human Wellness,2022,第2期 Yiteng Qiao^1,2，Zhichang Qiu³，Fengwei Tian^1,2，Leilei Yu^1,2，Jianxin Zhao^1,2，Hao Zhang^1,2,4,5，Qixiao Zhai^1,2，Wei Chen^1,2,4（State Key Laboratory of Food Science and Technology，Jiangnan University；School of Food Science and Technology，Jiangnan University；College of Food Science and Engineering，Shandong Agricultural University；National Engineering Research Center for Functional Food，Jiangnan University；Wuxi Translational Medicine Research Center，Jiangsu Translational Medicine，Research Institute Wuxi Branch）.Effect of bacteriocin-producing Pediococcus acidilactici strains on the immune system and intestinal flora of normal mice[J].Food Science and Human Wellness,2022,第2期 Feiya Sheng^1,2，Songsong Wang¹，Xiao Luo³，Jianbo Xiao¹，Linfeng Hu⁴，Peng Li¹（State Key Laboratory of Quality Research in Chinese Medicine，Institute of Chinese Medical Sciences，University of Macau；School of Basic Medical Sciences，Chengdu University；Chengdu Institute for Food and Drug Control；Chongqing Key Laboratory of Medicinal Resources in the Three Gorges Reservoir Region，School of Biological and Chemical Engineering，Chongqing University of Education）.Simultaneous determination of ten nucleosides and bases in Ganoderma by micellar electrokinetic chromatography[J].Food Science and Human Wellness,2022,第2期 Zhe Liu¹，Jiagan Zhang^1,2，Shengmin Lu^1,2，Weimin Tang¹，Yibin Zhou²，Siew Young Quek^3,4（Institute of Food Science，Zhejiang Academy of Agricultural Sciences；School of Tea and Food Technology，Anhui Agricultural University；Food Science，School of Chemical Sciences，The University of Auckland；Riddet Institute，Centre of Research Excellence for Food Research）.Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry（Myrica rubra Sieb.et Zucc.）cultivars[J].Food Science and Human Wellness,2022,第2期 Mengting Song，Heran Xu，Guang Xin，Changjiang Liu，Xiaorong Sun，Yinhong Zhi，Bin Li，Yixiao Shen（College of Food Science，Shenyang Agricultural University）.Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste：67 germplasm native to Northeast China[J].Food Science and Human Wellness,2022,第2期 Feng Zhao¹，Guoying Ding¹，Qilong Wang¹，Huihui Du¹，Guosheng Xiao¹，Deqing Zhou²（College of biology and food engineering，Chongqing Three Gorges University；Yellow Sea Fisheries Research Institute，Chinese Academy of Fishery Sciences，Laboratory for Marine Drugs and Bioproducts of Pilot National Laboratory for Marine Science and Technology(Qingdao)）.Deletion of the waaf gene affects O antigen synthesis and pathogenicity in Vibrio parahaemolyticus from shellfish[J].Food Science and Human Wellness,2022,第2期 Jiayang Sun¹，Xiaonuo Feng¹，Chunmao Lyu¹，Shuang Zhou²，Zixuan Liu¹（College of Food Science，Shenyang Agricultural University；College of Bioscience and Biotechnology，Shenyang Agricultural University）.Effects of different processing methods on the lipid composition of hazelnut oil：a lipidomics analysis[J].Food Science and Human Wellness,2022,第2期 Na Liu^1,2，Likang Qin³，Jihong Pan³，Song Miao²（Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education)，Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB)，College of Life Sciences/Institute of Agro-bioengineering，Guizhou University；Teagasc Food Research Centre；School of Liquor and Food Engineering，Guizhou University）.Characteristics of traditional Chinese acidic rice soup（rice-acid）prepared with different fermentation methods[J].Food Science and Human Wellness,2022,第2期 Fengxuan Lang¹，Jianzhu Wen¹，Zhen Wu¹，Daodong Pan^1,2，Linjun Wang³（Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang，School of Food and Pharmaceutical Sciences，Ningbo University；School of Food Science & Pharmaceutical Engineering，Nanjing Normal University；Qingyunshan Pharmaceutical）.Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3[J].Food Science and Human Wellness,2022,第2期 Jiaping Pan^1,2，Huan Wang^1,2，Ye Li¹，Chenyang Lu¹（School of Marine Science，Ningbo University；Collage of Food and Pharmaceutical Sciences，Ningbo University）.Comparative proteomic analysis reveals the effects of different fatty acid forms on high-fat diet mice[J].Food Science and Human Wellness,2022,第2期首页上一页 3 4 5 6 7 下一页尾页共有7页，转到页

期刊文章列表