期刊的影响因子--文章列表

期刊文章列表
Qiao Dongling，Li Hao，Jiang Fatang，Zhao Siming，Chen Sheng，Zhang Binjia（Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing，College of Food Science，Southwest University，Chongqing 400715，China；Glyn O. Phillips Hydrocolloid Research Centre at HBUT，School of Food and Biological Engineering，Hubei University of Technology，Wuhan 430068，China；Group for Cereals and Oils Processing，College of Food Science and Technology，Key Laboratory of Environment Correlative Dietology (Ministry of Education)，Huazhong Agricultural University，Wuhan 430070，China；Yellow Crane Tower Science and Technology Park (Group) Co.，Ltd.，Wuhan 430040，China）.Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system[J].食品科学与人类健康,2022,第2期 Liu Yifei，Yin Xintao，Xia Xiudong，Liu Zhen，Chen Lifei，Dong Mingsheng（College of Food Science and Technology，Nanjing Agricultural University，Nanjing 210095，China；Institute of Agricultural Product Processing，Jiangsu Academy of Agricultural Sciences，Nanjing 210014，China）.3D printed lactic acid bacteria hydrogel:cell release kinetics and stability[J].食品科学与人类健康,2022,第2期 Zhang Shikai，Waterhouse Geoffrey I.N.，Cui Tingting，Sun-Waterhouse Dongxiao，Wu Peng（College of Food Science and Engineering，Shandong Agricultural University，Taian 271018，China；School of Chemical Sciences，The University of Auckl and Private Bag 92019，New Zealand；Biology Institute，Qilu University of Technology (Shandong Academy of Sciences)，Jinan 250103，China）.Pectin fractions extracted sequentially from Cerasus humilis:their compositions，structures，functional properties and antioxidant activities[J].食品科学与人类健康,2022,第2期 Wang Yi，Wusigale，Luo Yangchao（Department of Nutritional Sciences，University of Connecticut，Storrs 06269，USA；Key Laboratory of Dairy Biotechnology and Engineering，Ministry of Education；Key Laboratory of Dairy Products Processing，Ministry of Agriculture and Rural Affairs，Inner Mongolia Agricultural University，Hohhot 010018，China）.Colloidal nanoparticles prepared from zein and casein:interactions，characterizations and emerging food applications[J].食品科学与人类健康,2022,第2期 Li Zhiyu，Hu Wenxiu，Dong Jiajia，Azi Fidelis，Xu Xiao，Tu Chuanhai，Tang Sijie，Dong Mingsheng（College of Food Science and Technology，Nanjing Agricultural University，Nanjing 210095，China；College of Pharmacy，Nanjing University of Chinese Medicine，Nanjing 210023，China；School of Life Science，Shaoxing University，Shaoxing 312000，China；College of Food Science and Pharmacy，Zhejiang Ocean University，Zhoushan 316022，China）.The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties[J].食品科学与人类健康,2022,第2期 Sun Mengwen，Lin Huimin，Zeng Chen，Deng Shanggui，Guidi Alessandra（Zhejiang Provincial Key Laboratory of Health Risk Factors of Seafood，College of Food and Pharmacy，Zhejiang Ocean University，Zhoushan 316022，China；Department of Veterinary Science，University of Pisa，Pisa 56124，Italy）.Polysaccharide impregnation:a pretreatment method for improving scallop quality and flavor[J].食品科学与人类健康,2022,第2期 Zhang Shanshan，Xu Xinle，Cao Xu，Liu Tingting（School of Food Science and Engineering，Jilin Agricultural University，Changchun 130118，China；Scientific Research Base of Edible Mushroom Processing Technology Integration，Ministry of Agriculture and Rural Affairs，Changchun 130118，China；Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province，Changchun 130118，China；Key Laboratory of Technological Innovations for Grain Deep-processing and High-effeciency Utilization of By-products of Jilin Province，Changchun 130118，China）.The structural characteristics of dietary fibers from Tremella fuciformis and their hypolipidemic effects in mice[J].食品科学与人类健康,2022,第2期 Yang Jia，Huang Fenghong，Huang Qingde，Ma Da，Chen Yashu，Peng Dengfeng，Yu Xiao，Deng Qianchun，Geng Fang（Oil Crops Research Institute，Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing，Ministry of Agriculture，Chinese Academy of Agricultural Science，Wuhan 430062，China；College of Packaging Engineering，Jinan University，Zhuhai 519070，China；College of Food and Biological Engineering，Henan Collaborative Innovation Center for Food Production and Safety，Henan Key Laboratory of Cold Chain Food Quality and Safety Control，Zhengzhou University of Light Industry，Zhengzhou 450002，China；Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs)，School of Food and Biological Engineering，Chengdu University，Chengdu 610106，China）.Physical and emulsifying properties of pea protein:influence of combined physical modification by flaxseed gum and ultrasonic treatment[J].食品科学与人类健康,2022,第2期 Pei Fei，Li Wen，Ni Xiaolei，Sun Xinyang，Yao Yijun，Fang Yong，Yang Wenjian，Hu Qiuhui（College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing，Nanjing University of Finance and Economics，Nanjing 210023，China；Department of Food and Human Nutritionl Sciences，University of Manitoba，Winnipeg MB R3T 2N2，Canada）.Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentation[J].食品科学与人类健康,2022,第2期 Su Siyuan，Ding Xiang，Hou Yiling，Liu Binbin，Du Zhouhe，Liu Junfeng（Key Laboratory of Southwest China Wildlife Resources Conservation，College of Life Sciences，China West Normal University，Nanchong 637009，China；Sericultural Research Institute，Sichuan Academy of Agricultural Sciences，Nanchong 637000，China；College of Environmental Science and Engineering，China West Normal University，Nanchong 637009，China）.Structure elucidation，immunomodulatory activity，antitumor activity and its molecular mechanism of a novel polysaccharide from Boletus reticulatus Schaeff[J].食品科学与人类健康,2022,第2期 Qian Yanfang，Shi Chenying，Cheng Chen，Liao Dengwei，Liu Junping，Chen Gui-tang（College of Engineering/National R&D Center for Chinese Herbal Medicine Processing，China Pharmaceutical University，Nanjing 211198，China）.Ginger polysaccharide UGP1 suppressed human colon cancer growth via p53，Bax/Bcl-2，caspase-3 pathways and immunomodulation[J].食品科学与人类健康,2022,第2期 Wu Yaru，Wang Qing，Liu Huiping，Niu Lulu，Li Mengyu，Jia Qi（State Key Laboratory of Food Nutrition and Safety，Key Laboratory of Food Nutrition and Safety，Ministry of Education of China，College of Food Science and Engineering，Tianjin University of Science and Technology，Tianjin 300457，China）.A heteropolysaccharide from Rhodiola rosea L.:preparation，purification and anti-tumor activities in H22-bearing mice[J].食品科学与人类健康,2022,第2期 Niu Zhihua，Zou Meijuan，Bei Tingting，Zhang Na，Li Dongyao，Wang Miaoshu，Li Chen，Tian Hongtao（College of Food Science and Technology，Hebei Agricultural University，Baoding 071000，China；College of Biochemistry and Environmental Engineering，Baoding University，Baoding 071000，China；New Hope Tensun (Hebei) Dairy Co.，Ltd，Baoding 071000，China；Hebei Technology Innovation Center of Probiotic Functional Dairy Product，Baoding 071000，China；National Engineering Research Center for Agriculture in Northern Mountainous Areas，Baoding 071000，China）.Effect of fructooligosaccharides on the colonization of Lactobacillus rhamnosus AS 1.2466T in the gut of mice[J].食品科学与人类健康,2022,第2期 Wang Luhui，Zhang Xinru，Xiao Junxia，Shi Jiayi（College of Food Science and Engineering，Qingdao Agricultural University，Qingdao 266109，China；College of Food Science and Engineering，Ocean University of China，Qingdao 266109，China；College of Food Science and Engineering，Nanjing University of Finance & Economics，Nanjing 210023，China）.Effect of carboxymethyl konjac glucomannan coating on curcumin-loaded multilayered emulsion:stability evaluation[J].食品科学与人类健康,2022,第2期 Xia Hui，Shi Xiangling，Zhou Beijia，Sui Jing，Yang Chao，Liu Hechun，Yang Ligang，Wang Shaokang，Sun Guiju.Milled flaxseed-added diets ameliorated hepatic inflammation by reducing gene expression of TLR4/NF-kappaB pathway and altered gut microbiota in STZ-induced type 1 diabetic mice[J].食品科学与人类健康,2022,第1期 Wei Han，Xuhui Zhuang，Qian Liu，Bo Sun，Haijiang Miao，Xiaolin Zhang（Academy of State Administration of Grain；Beijing Key Laboratory of Bioactive Substances and Functional Foods；COFCO Nutrition and Health Institute）.Fermented soy whey induced changes on intestinal microbiota and metabolic inﬂuence in mice[J].食品科学与人类健康(英文),2022,第1期 Li Lingyu，Qiu Ning，Meng Yaqi，Wang Chenyan，Mine Yoshinori，Keast Russell，Guyonnet Vincent（Key Laboratory of Environment Correlative Dietology，Ministry of Education，College of Food Science and Technology，Huazhong Agricultural University，Wuhan 430070，China；Department of Food Science，University of Guelph，Guelph，Ontario N1G 2W1，Canada；CASS Food Research Centre，School of Exercise and Nutrition Sciences，Deakin University，Burwood，Victoria 3125，Australia；FFI Consulting Ltd，2488 Lyn Road，Brockville ON K6V 5T3，Canada）.Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress，modulation of infl ammatory cytokines，NF-κB，MAPK and gut microbiota composition[J].食品科学与人类健康,2022,第1期 Zhang Danni，Ayed Charfedinne，Fisk Ian D.，Liu Yuan（Department of Food Science & Technology，School of Agriculture & Biology，Shanghai Jiao Tong University，Shanghai 200240，China；Division of Food，Nutrition and Dietetics，School of Biosciences，University of Nottingham，Sutton Bonington Campus，Loughborough LE12 5RD，UK；University of Adelaide，North Terrace，Adelaide 5005，Australia）.Effect of cooking processes on tilapia aroma and potential umami perception[J].食品科学与人类健康,2022,第1期 Zhao Wenzhu，Su Lijun，Huo Shitong，Yu Zhipeng，Li Jianrong，Liu Jingbo（School of Food Science and Engineering，Hainan University，Haikou 570228，China；College of Food Science and Engineering，Bohai University，Jinzhou 121013，China；Lab of Nutrition and Functional Food，Jilin University，Changchun 130062，China）.Virtual screening，molecular docking and identification of umami peptides derived from Oncorhynchus mykiss[J].食品科学与人类健康,2022,第1期 Zhang Mingcheng，Zhao Xiaocao，Liu Dengyong，Wang Guan（College of Food Science and Technology，Bohai University，Jinzhou 121013，China；Cuisine Science Key Laboratory of Sichuan Province，Sichuan Tourism University，Chengdu 610100，China；Jiangsu Collaborative Innovation Center of Meat Production and Processing，Quality and Safety Control，Nanjing 210095，China）.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,2022,第1期 Gao Ruichang，Liu Huijie，Li Ying，Liu Hongying，Zhou Yue，Yuan Li（School of Food and Biological Engineering，Jiangsu University，Zhenjiang 212013，China；Ocean College of Hebei Agriculture University，Qinghuangdao 066000，China）.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,2022,第1期 Xia Rongrong，Zhao Xuemei，Xin Guang，Sun Libin，Xu Heran，Hou Zhenshan，Li Yunting，Wang Yafei（College of Food Science，Shenyang Agricultural University，Shenyang 110866，China；Sichuan national inspection and Testing Co.，Ltd.，Luzhou 646000，China）.Energy status regulated umami compound metabolism in harvested shiitake mushrooms (Lentinus edodes) with spores triggered to release[J].食品科学与人类健康,2022,第1期 Lei Yang，Zhang Yali，Cheng Yiqun，Huang Jichao，Huang Ming（Key Laboratory of Meat Processing and Quality Control，Ministry of Education；College of Food Science and Technology，Nanjing Agricultural University，Nanjing 210095，China；National R&D Center for Poultry Processing，Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology，Nanjing Huangjiaoshou Food Science and Technology Co.，Ltd.，Nanjing 211225，China；College of Environmental Science & Engineering，Institute of Functional Food，Anhui Normal University，Wuhu 241000，China；College of Engineering，Nanjing Agricultural University，Nanjing 210031，China）.Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage[J].食品科学与人类健康,2022,第1期 Qin Dan，Duan Jiawen，Li Hehe，Zheng Fuping，Cheng Huan，Ye Xingqian，Sun Baoguo（College of Biosystems Engineering and Food Science，Zhejiang Key Laboratory for Agro-food Processing，Fuli Institute of Food Science，Zhejiang University，Hangzhou 310058，China；Beijing Laboratory for Food Quality and Safety，Beijing Technology and Business University，Beijing 100048，China；Key Laboratory of Brewing Molecular Engineering of China Light Industry，Beijing Technology and Business University，Beijing 100048，China）.Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry[J].食品科学与人类健康,2022,第1期 Yalınkılıç Barış，Kaban Güzin，Kaya Mükerrem（Department of Gastronomy and Culinary Arts，Faculty of Fine Arts and Architecture，İstanbul Gedik University，Kartal，Istanbul 34876，Turkey；Department of Food Engineering，Faculty of Agriculture，Atatürk University，Erzurum 25240，Turkey）.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,2022,第1期 Ahmad Ishtiaq，Xiong Zhouyi，Xiong Hanguo，Aadil Rana Muhammad，Khalid Nauman，Lakhoo Allah Bakash Jvaid，Zia-ud-din，Nawaz Asad，Walayat Noman，Khan Rao Sanaullah（College of Food Science and Technology，Huazhong Agricultural University，Wuhan 430070，China；Fisheries Research Institute，Wuhan Academy of Agricultural Sciences，Wuhan 430207，China；National Institute of Food Science and Technology，University of Agriculture，Faisalabad 38000，Pakistan；Schools of Food and Agricultural Sciences，University of Management and Technology，Lahore 54000，Pakistan；College of Food Science and Technology，Zhejiang University of Technology，Hangzhou 310014，China）.Physicochemical，rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration[J].食品科学与人类健康,2022,第1期 Li Youyou，Jiang Shui，Zhu Yiwen，Shi Wenzheng，Zhang Yin，Liu Yuan（College of Food Science and Technology，Shanghai Ocean University，Shanghai 201306，China；Department of Food Science & Technology，School of Agriculture and Biology，Shanghai Jiao Tong University，Shanghai 200240，China；Key Laboratory of Meat Processing of Sichuan，Chengdu University，Chengdu 610106，China）.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,2022,第1期 Zhang Juanjuan，Rayamajhi Sabina，Thapa Amrish，Meng Ge，Zhang Qing，Liu Li，Wu Hongmei，Gu Yeqing，Zhang Shunming，Zhang Tingjing，Wang Xuena，Cao Zhixia，Dong Jun，Zheng Xiaoxi，Zhang Xu，Dong Xinrong，Wang Xing，Sun Shaomei，Zhou Ming，Jia Qiyu，Song Kun，Niu Kaijun（Nutritional Epidemiology Institute and School of Public Health，Tianjin Medical University，Tianjin 300070，China；Department of Toxicology and Sanitary Chemistry，School of Public Health，Tianjin Medical University，Tianjin 300070，China；Health Management Centre，Tianjin Medical University General Hospital，Tianjin 300070，China；Nutrition and Radiation Epidemiology Research Center，Institute of Radiation Medicine，Chinese Academy of Medical Sciences & Peking Union Medical College，Tianjin 300192，China；Tianjin Key Laboratory of Environment，Nutrition and Public Health，Tianjin 300070，China；Center for International Collaborative Research on Environment，Nutrition and Public Health，Tianjin 300070，China）.Edible mushrooms as a potent therapeutics of subclinical thyroid dysfunction among adults，especially in obese individuals:a prospective cohort study[J].食品科学与人类健康,2022,第1期首页上一页 5 6 7 8 下一页尾页共有8页，转到页

期刊文章列表