期刊的影响因子--文章列表

期刊文章列表
minjia wang，shuo wang，xiaodong sun，zhirui deng，bing niu，qin chen（School of Life Sciences, Shanghai University；Medical School, Shanghai University）.Study on mechanism of increased allergenicity induced by Ara h 3 from roasted peanut using bone marrow-derived dendritic cells[J].食品科学与人类健康(英文),2023,第3期 junjuan wang，cui zhou，shiwen han，zainabu majid，na sun，huilian che（Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education,College of Food Science and Nutritional Engineering, China Agricultural University；School of Public Health, Capital Medical University；National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University）.Effects of anti-CD4 antibody treatment on calcium ions inf lux in peanut-sensitized C3H/HeJ mice[J].食品科学与人类健康(英文),2023,第3期 shimin gu，dong yang，chenglong liu，wentong xue（College of Food Science and Nutritional Engineering, China Agricultural University；Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University）.The role of probiotics in prevention and treatment of food allergy[J].食品科学与人类健康(英文),2023,第3期 muhamad haf iz abd rahim，nur hazlin hazrin-chong，hanis hazeera harith，wan abd al qadr imad wan-mohtar，rashidah sukor（Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang；Department of Biological Sciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi；Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang；Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya；Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 Serdang）.Roles of fermented plant-, dairy- and meat-based foods in the modulation of allergic responses[J].食品科学与人类健康(英文),2023,第3期 wenmei chen，qiongzhen chen，houze zhou，yanhong shao，yang wang，jun liu，zongcai tu（National R & D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University；State Key Laboratory of Food Science and Technology, Nanchang University）.Structure and allergenicity of α-lactalbumin: effects of ultrasonic prior to glycation and subsequent phosphorylation[J].食品科学与人类健康(英文),2023,第3期 Chen Wenmei，Chen Qiongzhen，Zhou Houze，Shao Yanhong，Wang Yang，Liu Jun，Tu Zongcai.Structure and allergenicity of alpha-lactalbumin:effects of ultrasonic prior to glycation and subsequent phosphorylation[J].食品科学与人类健康,2023,第3期 Li Cheng，Tian Yang，Han Jianli，Lu Yu，Zou Meiyi，Jia Yue，Wang Chengjian，Huang Linjuan，Wang Zhongfu.An innovative method used for the identification of N-glycans on soybean allergen beta-conglycinins[J].食品科学与人类健康,2023,第3期 Zhang Qianqian，Yu Xiaofeng，Tian Linghan，Cong Yanjun，Li Linfeng.Therapeutic effects of epigallocatechin and epigallocatechin gallate on the allergic reaction of alpha_(s1)-casein sensitized mice[J].食品科学与人类健康,2023,第3期 Zhao Qianru，Wang Yuwei，Zhu Zhengming，Zhao Quanyu，Zhu Liying，Jiang Ling.Efficient reduction of beta-lactoglobulin allergenicity in milk using Clostridium tyrobutyricum Z816[J].食品科学与人类健康,2023,第3期 Ye Liying，Lu Liangtao，Lin Xiao，He Kan，Yang Xiaoquan，Wan Zhili，Liu Lizhong，Wu Haiqian，Xing Shaojun，Wu Xuli.Effect of lipid peroxidation on the allergenicity and functional properties of soybean beta-conglycinin (7S) and glycinin (11S)[J].食品科学与人类健康,2023,第3期 shanshan zhu，zhichang qiu，xuguang qiao，geoffrey i.n.waterhouse，wenqing zhu，wenting zhao，qiuxia he，zhenjia zheng（Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes,College of Food Science and Engineering,Shandong Agricultural University；The School of Chemical Sciences,The University of Auckland；Institute of Agri-food Processing and Nutrition,Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences；Biology Institute,Qilu University of Technology (Shandong Academy of Sciences)）.Creating burdock polysaccharide-oleanolic acid-ursolic acid nanoparticles to deliver enhanced anti-inflammatory effects: fabrication,structural characterization and property evaluation[J].食品科学与人类健康(英文),2023,第2期 yanfang qian，chenying shi，chen cheng，dengwei liao，junping liu，guitang chen（College of Engineering/National R＆D Center for Chinese Herbal Medicine Processing,China Pharmaceutical University）.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(英文),2023,第2期 shanshan zhang，xinle xu，xu cao，tingting liu（School of Food Science and Engineering,Jilin Agricultural University；Scientific Research Base of Edible Mushroom Processing Technology Integration,Ministry of Agriculture and Rural Affairs；Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province；Key Laboratory of Technological Innovations for Grain Deep-processing and High-effeciency Utilization of By-products of Jilin Province）.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(英文),2023,第2期 dongling qiao，hao li，fatang jiang，siming zhao，sheng chen，binjia zhang（Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,College of Food Science,Southwest University；Glyn O.Phillips Hydrocolloid Research Centre at HBUT,School of Food and Biological Engineering,Hubei University of Technology；Group for Cereals and Oils Processing,College of Food Science and Technology,Key Laboratory of Environment Correlative Dietology (Ministry of Education),Huazhong Agricultural University；Yellow Crane Tower Science and Technology Park (Group) Co.,Ltd.）.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(英文),2023,第2期 mengwen sun，huimin lin，chen zeng，shanggui deng，alessandra guidi（Zhejiang Provincial Key Laboratory of Health Risk Factors of Seafood,College of Food and Pharmacy,Zhejiang Ocean University；Department of Veterinary Science,University of Pisa）.Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor[J].食品科学与人类健康(英文),2023,第2期 Yuzhen Hong，Mingyue Shen，Qiang Yu，Yi Chen，Jianhua Xie（State Key Laboratory of Food Science and Technology,Nanchang University）.UPLC-Q-TOF/MS-based metabolomics reveals modulatory effects of Mesona chinensis Benth polysaccharide in liver injury mice induced by cyclophosphamide[J].食品科学与人类健康(英文),2023,第2期 peilin chen，lu liu，zirun cheng，yi zhang，baodong zheng，xiaoke hu，hongliang zeng（Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition,Ministry of Education；College of Food Science,Fujian Agriculture and Forestry University；Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch,Fujian Agriculture and Forestry University；Key Laboratory of Coastal Biology and Bioresource Utilization,Yantai Institute of Coastal Zone Research,Chinese Academy of Sciences）.Structure elucidation and in vitro rat intestinal fermentation properties of a novel sulfated glucogalactan from Porphyra haitanensis[J].食品科学与人类健康(英文),2023,第2期 zhihua niu，meijuan zou，tingting bei，na zhang，dongyao li，miaoshu wang，chen li，hongtao tian（College of Food Science and Technology,Hebei Agricultural University；College of Biochemistry and Environmental Engineering,Baoding University；New Hope Tensun (Hebei) Dairy Co.,Ltd；Hebei Technology Innovation Center of Probiotic Functional Dairy Product；National Engineering Research Center for Agriculture in Northern Mountainous Areas）.Effect of fructooligosaccharides on the colonization of Lactobacillus rhamnosus AS 1.2466^T in the gut of mice[J].食品科学与人类健康(英文),2023,第2期 mengxia duan，jishuai sun，yequn huang，haixin jiang，yaqin hu，jie pang，chunhua wu（College of Food Science）.Electrospun gelatin/chitosan nanofibers containing curcumin for multifunctional food packaging[J].食品科学与人类健康(英文),2023,第2期 siyuan su，xiang ding，yiling hou，binbin liu，zhouhe du，junfeng liu（Key Laboratory of Southwest China Wildlife Resources Conservation,College of Life Sciences,China West Normal University；Sericultural Research Institute,Sichuan Academy of Agricultural Sciences；College of Environmental Science and Engineering,China West Normal University）.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(英文),2023,第2期 zhiyu li，wenxiu hu，jiajia dong，fidelis azi，xiao xu，chuanhai tu，sijie tang，mingsheng dong（College of Food Science and Technology,Nanjing Agricultural University；College of Pharmacy,Nanjing University of Chinese Medicine；School of Life Science,Shaoxing University；College of Food Science and Pharmacy,Zhejiang Ocean University）.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(英文),2023,第2期 maja kozarski，anita klaus，leo van griensven，dragica jakovljevic，nina todorovic，wan abd al qadr imad wan-mohtar，jovana vunduk（Institute of Food Technology and Biochemistry,Faculty of Agriculture,University of Belgrade；Plant Research International,Wageningen University and Research Centre；Institute of Chemistry,Technology and Metallurgy,University of Belgrade；Functional Omics and Bioprocess Development Laboratory,Institute of Biological Sciences,Faculty of Science,Universiti Malaya；Institute of General and Physical Chemistry,University of Belgrade）.Mushroom β-glucan and polyphenol formulations as natural immunity boosters and balancers: nature of the application[J].食品科学与人类健康(英文),2023,第2期 Lina Tao，Panpan Wang，Ting Zhang，Mengzhen Ding，Lijie Liu，Ningping Tao，Xichang Wang，Jian Zhong（National R＆D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai),Integrated Scientif ic Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs of the People's Republic of China,Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation,College of Food Science＆Technology,Shanghai Ocean University）.Preparation of multicore millimeter-sized spherical alginate capsules to specifically and sustainedly release fish oil[J].食品科学与人类健康(英文),2023,第2期 xiaofeng zhang，zhenhua liang，geoffrey ivan neil waterhouse，shengjun jiang，dongxiao sun-waterhouse，jinmei wang，changyang ma，wenyi kang（National R＆D Center for Edible Fungus Processing Technology,Henan University；Joint International Research Laboratory of Food＆Medicine Resource Function,Henan Province；School of Chemical Sciences,University of Auckland；Kaifeng Key Laboratory of Functional Components in Health Food）.Structural characteristics,anticoagulant and antithrombotic mechanism of a novel polysaccharide from Rosa Chinensis Flos[J].食品科学与人类健康(英文),2023,第2期 jia yang，fenghong huang，qingde huang，da ma，yashu chen，dengfeng peng，xiao yu，qianchun deng，fang geng（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；College of Packaging Engineering,Jinan University；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；Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs),School of Food and Biological Engineering,Chengdu University）.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(英文),2023,第2期 ping li，bin zhang，rui liu，li ding，xiong fu，haiteng li，qiang huang，xiaowei he（School of Food Science and Engineering,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety,South China University of Technology；Sericultural＆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；Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center)；Institute of Food and Nutrition Development,Ministry of Agriculture and Rural Affairs；Center for Nutrition and Food Sciences,The University of Queensland,St Lucia）.Insights into the relations between cell wall integrity and in vitro digestion properties of granular starches in pulse cotyledon cells after dry heat treatment[J].食品科学与人类健康(英文),2023,第2期 yifei liu，xintao yin，xiudong xia，zhen liu，lifei chen，mingsheng dong（College of Food Science and Technology,Nanjing Agricultural University；Institute of Agricultural Product Processing,Jiangsu Academy of Agricultural Sciences）.3D printed lactic acid bacteria hydrogel: cell release kinetics and stability[J].食品科学与人类健康(英文),2023,第2期 Jingyi Zhou，Lingyan Kong（Department of Human Nutrition and Hospitality Management,The University of Alabama,Tuscaloosa）.Complexation with pre-formed “empty” V-type starch for encapsulation of aroma compounds[J].食品科学与人类健康(英文),2023,第2期首页上一页 5 6 7 8 9 下一页尾页共有12页，转到页

期刊文章列表