期刊的影响因子--文章列表

期刊文章列表
Zhang Lanyun，Zhang Li，Pérez-Moreno Jesus，Bin Lu，Zhang Fengming，Yu Fuqiang（The Germplasm Bank of Wild Species，Yunnan Key Laboratory for Fungal Diversity and Green Development，Kunming Institute of Botany，Chinese Academy of Sciences，Kunming 650201，China；College of Chemical Science and Technology，Yunnan University，Kunming 650091，China；College of Food Science and Technology，Yunnan Agricultural University，Kunming 650201，China；Colegio Postgraduados，Campus Montecillo，Edafología，Texcoco 56230，Mexico；Key Laboratory for Forest Resources Conservation and Use in the Southwest Mountains of China，Southwest Forestry University，Kunming 650224，China）.Novel umami peptides from two Termitomyces mushrooms and molecular docking to the taste receptor T1R1/T1R3[J].食品科学与人类健康,2023,第2期 Fu Linglin，Du Yanzhuo，Zhou Jinru，Li Huan，Wang Minzi，Wang Yanbo（Food Safety Key Laboratory of Zhejiang Province，School of Food Science and Biotechnology，Zhejiang Gongshang University，Hangzhou 310018，China；Zhejiang Engineering Research Institute of Food & Drug Quality and Safety，School of Management and E-Business，Zhejiang Gongshang University，Hangzhou 310018，China；Zhejiang Dien Biotech Co.，Ltd.，Hangzhou 310030，China）.A novel AgNPs/MOF substrate-based SERS sensor for high-sensitive on-site detection of wheat gluten[J].食品科学与人类健康,2023,第2期 Lin Yilin，Wang Ruifei，Li Xiaoqing，Addo Keren Agyekumwaa，Fang Meimei，Zhang Yehui，Yu Yigang（School of Food Sciences and Engineering，South China University of Technology，Guangzhou 510640，China；Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences，Key Laboratory of Functional Foods，Ministry of Agriculture and Rural Affairs，Guangdong Key Laboratory of Agricultural Products Processing，Guangzhou 510610，China；Research Center of Food Safety and Detection，College of Food Science and Engineering，South China University of Technology，Guangzhou 510640，China）.Antibacterial mechanism of kojic acid and tea polyphenols against Escherichia coli O157:H7 through transcriptomic analysis[J].食品科学与人类健康,2023,第2期 Li Xiaomin，Liu Qing，Xie Songyu，Wu Xiaoping，Fu Junsheng（College of Life Sciences，Mycological Research Center，Fujian Agriculture and Forestry University，Fuzhou 350002，China）.Mechanism of action of cordycepin in the treatment of hepatocellular carcinoma via regulation of the Hippo signaling pathway[J].食品科学与人类健康,2023,第2期 Liu Tingting，Qi Wentao，Peng Wenting，Zhang Jianan，Wang Yong（School of Health Science and Engineering，University of Shanghai for Science and Technology，Shanghai 200093，China；Academy of National Food and Strategic Reserves Administration，Beijing 100037，China；Department of Chemistry，University of North Carolina at Chapel Hill，Chapel Hill，NC 27599，USA）.Cyanidin-3-glucoside protects the photooxidative damage of retinal pigment epithelium cells by regulating sphingolipid signaling and inhibiting MAPK pathway[J].食品科学与人类健康,2023,第2期 Xie Yunting，Cai Linlin，Huang Zhiji，Shan Kai，Xu Xinglian，Zhou Guanghong，Li Chunbao（Key Laboratory of Meat Processing and Quality Control，MOE；Key Laboratory of Meat Processing，MARA；Jiangsu Innovative Center of Meat Production，Processing and Quality Control；College of Food Science and Technology，Nanjing Agricultural University，Nanjing 210095，China）.Plant-based meat analogues aggravated lipid accumulation by regulating lipid metabolism homeostasis in mice[J].食品科学与人类健康,2023,第2期 Xue Dejiang，Jiang Shuai，Zhang Miao，Shan Kai，Lametsch René，Li Chunbao（Key Laboratory of Meat Processing and Quality Control，Ministry of Education；Key Laboratory of Meat Processing，Ministry of Agriculture and Rural Affairs；Jiangsu Collaborative Innovation Center of Meat Production，Processing and Quality Control；College of Food Science and Technology，Nanjing Agricultural University，Nanjing 210095，China；Department of Food Science，University of Copenhagen，Frederiksberg C DK-1958，Denmark）.The efficiency and safety evaluation of hemoglobin hydrolysate as a non-heme iron fortifier[J].食品科学与人类健康,2023,第2期 Sun Li，Wang Tao，Chen Baosong，Guo Cui，Qiao Shanshan，Lin Jinghan，Liao Huan，Dai Huanqin，Wang Bin，Sun Jingzu，Liu Hongwei（State Key Laboratory of Mycology，Institute of Microbiology，Chinese Academy of Sciences，Beijing 100101，China；Savaid Medicine School，University of Chinese Academy of Sciences，Beijing 100101，China；Guangxi Academy of Sciences，Nanning 530007，China）.Sugarcane leaves-derived polyphenols alleviate metabolic syndrome and modulate gut microbiota of ob/ob mice[J].食品科学与人类健康,2023,第2期 Hou Shuai，Lai Chutong，Song Yukun，Wang Haitao，Ni Jialu，Tan Mingqian（Academy of Food Interdisciplinary Science，School of Food Science and Technology，Dalian Polytechnic University，Dalian 116034，China；Institute of Cancer Stem Cell，Cancer Center，Dalian Medical University，Dalian 116044，China；National Engineering Research Center of Seafood，Dalian Polytechnic University，Dalian 116034，China；Collaborative Innovation Center of Seafood Deep Processing，Dalian Polytechnic University，Dalian 116034，China）.A food-grade and senescent cell-targeted fisetin delivery system based on whey protein isolate-galactooligosaccharides Maillard conjugate[J].食品科学与人类健康,2023,第2期 Yan Ruonan，Ho Chi-Tang，Liu Yanan，Zhan Shengnan，Wu Zufang，Zhang Xin（Department of Food Science and Engineering，Ningbo University，Ningbo 315211，China；Department of Food Science，Rutgers University，New Brunswick，New Jersey 08901，USA）.The modulatory effect of oolong tea polyphenols on intestinal flora and hypothalamus gene expression in a circadian rhythm disturbance mouse model[J].食品科学与人类健康,2023,第2期 ying li，li yuan，huijie liu，hongying liu，yue zhou，miaonan li，ruichang gao（School of Food and Biological Engineering, Jiangsu University；Ocean College, Hebei Agriculture University）.Analysis of the changes of volatile f lavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose,SPME-GC-MS and HS-GC-IMS[J].食品科学与人类健康(英文),2023,第1期 dan qin，jiawen duan，hehe li，fuping zheng，huan cheng，xingqian ye，baoguo sun（College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-food Processing, Fuli Institute of Food Science, Zhejiang University；Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University；Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University）.Characterization and comparison of the aroma-active compounds on different grades of sesame-f lavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry[J].食品科学与人类健康(英文),2023,第1期 zuowei zhao， li wang*， yuan ruan， chunnan wen， menghuan ge， yanyan qian， bingji ma（Department of Traditional Chinese Medicine, Henan Agricultural University）.Physicochemical properties and biological activities of polysaccharides from the peel of Dioscorea opposita Thunb. extracted by four different methods[J].食品科学与人类健康(英文),2023,第1期 chunmei wang，huiting zhao，kai xu，yali du，jinjia liu，jinfei wang，yusuo jiang（College of Animal Science, Shanxi Agricultural University；College of Life Sciences, Shanxi Agricultural University；Jilin Province Institute of Apicultural Science；College of Veterinary Medicine, Shanxi Agricultural University）.Fecal metabolomics reveals the positive effect of ethanol extract of propolis on T2DM mice[J].食品科学与人类健康(英文),2023,第1期 chunxing pan，xiaoying liu，yating zheng，zejun zhang，yongliang li，biao che，guangrong liu，lanyue zhang，changzhi dong，haji akber aisa，zhiyun du，zhengqiang yuan（School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology；Inf initus(China) Company Ltd.；Foshan Allen Conney Biological Technology Co., Ltd.；UniversitéParis Diderot, Sorbonne Paris Cité, ITODYS；The Key Laboratory of Plant Resources and Chemistry of Arid Zone, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences）.The mechanisms of melanogenesis inhibition by glabridin:molecular docking, PKA/MITF and MAPK/MITF pathways[J].食品科学与人类健康(英文),2023,第1期 youyou li，shui jiang，yiwen zhu，wenzheng shi，yin zhang，yuan liu（College of Food Science and Technology, Shanghai Ocean University；Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University；Key Laboratory of Meat Processing of Sichuan, Chengdu University）.Effect of different drying methods on the taste and volatile compounds,sensory characteristics of Takifugu obscurus[J].食品科学与人类健康(英文),2023,第1期 ruichang gao，huijie liu，ying li，hongying liu，yue zhou，li yuan（School of Food and Biological Engineering, Jiangsu University；Ocean College of Hebei Agriculture University）.Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces[J].食品科学与人类健康(英文),2023,第1期 qiao kang，jinyuan sun，bowen wang，baoguo sun（Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University；Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University）.Wine, beer and Chinese Baijiu in relation to cardiovascular health:the impact of moderate drinking[J].食品科学与人类健康(英文),2023,第1期 lingyu li，ning qiu，yaqi meng，chenyan wang，yoshinori mine，russell keast，vincent guyonnet（Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University；Department of Food Science, University of Guelph, Guelph；CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood；FFI Consulting Ltd, 2488 Lyn Road）.Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of inf lammatory cytokines,NF-κB, MAPK and gut microbiota composition[J].食品科学与人类健康(英文),2023,第1期 xiaohui gong，ruifang mi，xi chen，qiujin zhu，suyue xiong，biao qi，shouwei wang（School of Liquor & Food Engineering, Guizhou University / Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing；China Meat Research Center）.Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham[J].食品科学与人类健康(英文),2023,第1期 na xu，xianming zeng，lingyun li，xinyue zhang，peng wang，minyi han，xinglian xu（College of Food Science and Technology, Nanjing Agricultural University；National Center of Meat Quality and Safety Control, Nanjing Agricultural University；Guangdong Wens Jia Wei Foodstuff Co., Ltd.；Wens Foodstuff Co., Ltd.）.Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers[J].食品科学与人类健康(英文),2023,第1期 barışyalınkılıç，güzin kaban，mükerrem kaya（Department of Gastronomy and Culinary Arts, Faculty of Fine Arts and Architecture,İstanbul Gedik University, Kartal；Department of Food Engineering, Faculty of Agriculture, Atatürk University）.Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product)[J].食品科学与人类健康(英文),2023,第1期 mingcheng zhang，xiaocao zhao，dengyong liu，guan wang（College of Food Science and Technology, Bohai University；Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University；Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control）.Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model[J].食品科学与人类健康(英文),2023,第1期 danni zhang，charfedinne ayed，ian d. fisk，yuan liu（Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University；Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus；University of Adelaide, North Terrace）.Effect of cooking processes on tilapia aroma and potential umami perception[J].食品科学与人类健康(英文),2023,第1期 rani andaleeb，danni zhang，shui jiang，yin zhang，yuan liu（Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University；Key Laboratory of Meat Processing of Sichuan, Chengdu University）.Volatile prof ile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala[J].食品科学与人类健康(英文),2023,第1期 wenzhu zhao，lijun su，shitong huo，zhipeng yu，jianrong li，jingbo liu（School of Food Science and Engineering, Hainan University；College of Food Science and Engineering, Bohai University；Lab of Nutrition and Functional Food, Jilin University）.Virtual screening, molecular docking and identif ication of umami peptides derived from Oncorhynchus mykiss[J].食品科学与人类健康(英文),2023,第1期 xianjiang ye， li chen， zhichen su， xiaojuan lin， jicheng chen（College of Food Science, Fujian Agriculture and Forestry University）.Process optimization, texture and microstructure of novel kelp tofu[J].食品科学与人类健康(英文),2023,第1期 lirong xu，gangcheng wu，jianhua huang，hui zhang，qingzhe jin，xingguo wang（Institute of Nutrition and Health, Qingdao University；Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University）.Sensory-directed f lavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage[J].食品科学与人类健康(英文),2023,第1期首页上一页 8 9 10 11 12 下一页尾页共有12页，转到页

期刊文章列表