期刊的影响因子--文章列表

期刊文章列表
Ruonan Yan¹，Chi-Tang Ho²，Xin Zhang¹（Department of Food Science and Engineering，Ningbo University；Department of Food Science，Rutgers，The State University of New Jersey）.Modulatory effects in circadian-related diseases via the reciprocity of tea polyphenols and intestinal microbiota[J].Food Science and Human Wellness,2022,第3期 Meiyan Wang¹，Jianying Li¹，Ting Hu²，Hui Zhao¹（Tianjin Key Laboratory of Food and Biotechnology，School of Biotechnology and Food Science，Tianjin University of Commerce；Hubei Key Laboratory for EFGIR，Huanggang Normal University）.Metabolic fate of tea polyphenols and their crosstalk with 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 Ting Hu¹，Peng Wu¹，Jianfeng Zhan¹，Weixin Wang¹，Junfeng Shen¹，Meiyan Wang²，Chi-Tang Ho³，Shiming Li¹（Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization，Huanggang Normal University；School of Biotechnology and Food Science，Tianjin University of Commerce；Department of Food Science，Rutgers University）.Structure variety and its effects on biological activity of tea polysaccharides[J].Food Science and Human Wellness,2022,第3期 Yao Cheng¹，Jiachen Sun¹，Hui Zhao¹，Hongxing Guo²，Jianying Li¹（School of Biotechnology and Food Science，Tianjin University of Commerce；The Third Central Clinical College，Tianjin Medical University）.Functional mechanism on stem cells by tea（Camellia sinensis） bioactive compounds[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 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 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 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 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 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 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 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 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 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 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 Pin Chen¹，Xiaoqian Chen¹，Wei Yu¹，Bo Zhou¹，Lihua Liu²，Yuzhuo Yang³，Peng Du¹，Libo Liu¹，Chun Li¹（Key Laboratory of Dairy Science，Ministry of Education，Food Science College，Northeast Agricultural University；Institute of Animal Science (IAS)，Chinese Academy of Agricultural Sciences (CAAS)；National Dairy Product Quality Supervision and Inspection Center）.Ciprofloxacin stress changes key enzymes and intracellular metabolites of Lactobacillus plantarum DNZ-4[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 Hui Chen，Chen Qiu，Yiran Jiang，Xinyu Liao，Dan Wu，Mofei Shen，Tian Ding（College of Biosystems Engineering and Food Science，Zhejiang University）.Silver nanoparticles on UiO-66（Zr） metal-organic frameworks for water disinfection application[J].Food Science and Human Wellness,2022,第2期 Daoming Li^1,2,3，Yang Zhu⁴，Yonghua Wang^1,3，Qiong Zou⁵，Jinzhu Duan⁶，Dongxiao Sun-Waterhouse³，Baoguo Sun¹（Beijing Advanced Innovation Center for Food Nutrition and Human Health，Beijing Technology and Business University；School of Food and Biological Engineering，Shaanxi University of Science and Technology；School of Food Science and Engineering，Guangdong Research Center of Lipid Science and Applied Engineering Technology，South China University of Technology；Bioprocess Engineering，Wageningen University and Research；Guangzhou Yong-h Special Nutrition Technology Co. Ltd；Guangzhou Institute of Pediatrics，Guangzhou Women and Children's Medical Center）.Perspectives on diacylglycerol-induced improvement of insulin sensitivity in type 2 diabetes[J].Food Science and Human Wellness,2022,第2期 Hui Gao^1,2，Kunming Tian³，Xiaojun Feng⁴，Mengqing Yan¹，Chen Gao¹，Yisheng Jiang¹，Chenhao Zhu¹，Huzhe Zhu¹，Xueping Liu⁵，Yingfu Peng²（Department of Pharmacology，School of Medicine，Shaoxing University；Department of Pharmacology，School of Medicine，Jishou University；Department of Environmental Toxicity，Zunyi Medical University；The First Affi liated Hospital of USTC，Division of Life Sciences and Medicine，University of Science and Technology of China；Department of Pharmacology，School of Medicine，Guang Xi University of science and Technology）.Free fatty acid receptor 2 promotes cardiomyocyte hypertrophy by activating STAT3 and GATA4[J].Food Science and Human Wellness,2022,第2期 Suhong Huang¹，Xiaoli Dong¹，Yali Zhang¹，Yuru Chen¹，Yajie Yu¹，Ming Huang^1,2，Yuandong Zheng³（Nanjing Innovation Center of Meat Products Processing，Jiangsu Collaborative Innovation Center of Meat Production and Processing，Quality and Safety Control，and College of Food Science and Technology，Nanjing Agricultural University；Nanjing Huangjiaoshou Food Science Technology Co，Ltd，National R&D Center for Poultry Processing Technology；Henan Province Qi County Yongda Food Industry Co，Ltd.）.Formation of advanced glycation end products in raw and subsequently boiled broiler muscle：biological variation and effects of postmortem ageing and storage[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