食品科学技术学院2019-2022年公开发表论文情况
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发布时间：2022-12-14 19:30
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近四年来，全院教师共在国内外期刊发表学术论文554篇，其中SCI收录116篇，EI收录42篇
| 序号 | 论文题目 | 收录类别 | 第一/通信作者 | 发表/出版时间 | 刊物名称 | JCR分区 | 影响因子 |
| 1 | Metabolic perturbations and health impact from exposure to a combination of multiple harmful Maillard reaction products on Sprague-Dawley rats | SCI | 全威 | 2022-05-10 | Food & function | SCI Q1 | SCIIF 6.32 |
| 2 | Steam explosion enhances phenolic profiles and antioxidant activity in mung beans | SCI | 程安玮 | 2022-04-10 | Food Science & Nutrition | SCI Q2 | SCIIF 3.55 |
| 3 | Effect of steam explosion on phenolics and antioxidant activity in plants: A review | SCI | 程安玮 | 2022-04-06 | Trends in Food Science & Technology | SCI Q1 | SCIIF 16.00 |
| 4 | Effect of Dietary Exposure to Acrylamide on Diabetes-Associated Cognitive Dysfunction from the Perspectives of Oxidative Damage, Neuroinflammation, and Metabolic Disorders | SCI | 全威 | 2022-04-02 | Journal of agricultural and food chemistry | SCI Q1 | SCIIF5.9 |
| 5 | The Simultaneous Formation of Acrylamide, β-carbolines, and Advanced Glycation End Products in a Chemical Model System: Effect of Multiple Precursor Amino Acids | SCI | 全威 | 2022-03-10 | Frontiers in Nutrition | SCI Q1 | SCIIF6.59 |
| 6 | Processed potatoes intake and risk of type 2 diabetes: a systematic review and meta-analysis of nine prospective cohort studies | SCI | 全威 | 2022-03-09 | Critical reviews in food science and nutrition | SCI Q1 | SCIIF11.21 |
| 7 | Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots | SCI | 李珂 | 2021-12-01 | Fermentation | SCI Q2 | SCIIF5.123 |
| 8 | Effect of Garlic Organic Sulfides on Gene Expression Profiling in HepG2 Cells and Its Biological Function Analysis by Ingenuity Pathway Analysis System and Bio-Plex-Based Assays | SCIE | 覃思 | 2021-11-30 | Mediators of Inflammation | SCI Q3 | SCIIF4.53 |
| 9 | Development and characterization of a novel naturally occurring pentacyclic triterpene self-stabilized pickering emulsion | SCI | 曾朝喜 | 2021-11-25 | Colloids and Surfaces A: Physicochemical and Engineering Aspects | SCI Q2 | SCIIF5.52 |
| 10 | Correlation between flavor compounds and microorganisms of Chaling natural fermented red Sufu | SCI | 李珂 | 2021-11-25 | LWT-FOOD SCIENCE AND TECHNOLOGY | SCI Q1 | SCIIF6.056 |
| 11 | Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS | SCI | 刘洋 | 2021-11-01 | Food Chemistry | SCI Q1 | SCIIF9.23 |
| 12 | Dielectric-barrier discharge (DBD) plasma treatment reduces IgG binding capacity of beta-lactoglobulin by inducing structural changes | SCI | 刘志伟 | 2021-10-01 | Food Chemistry | SCI Q1 | SCIIF9.23 |
| 13 | Physicochemical properties and antibacterial activity of hydrophobic deep eutectic solvent-in-water nanoemulsion | SCI | 曾朝喜 | 2021-09-15 | Journal of Molecular Liquids | SCI Q1 | SCIIF6.63 |
| 14 | Crocetin Exerts Its Anti-inflammatory Property in LPS-Induced RAW264.7 Cells Potentially via Modulation on the Crosstalk between MEK1/JNK/NF-κB/iNOS Pathway and Nrf2/HO-1 Pathway | SCIE | 覃思 | 2021-09-10 | Oxidative Medicine and Cellular Longevity | SCI Q2 | SCIIF7.31 |
| 15 | Water-in-oil Pickering emulsions stabilized solely by a naturally occurring steroidal sapogenin: Diosgenin | SCI | 曾朝喜 | 2021-09-01 | Food Research International | SCI Q1 | SCIIF7.43 |
| 16 | Effect of Molecular Weight and Degree of Substitution on the Physical-Chemical Properties of Methylcellulose- Starch Nanocrystal Nanocomposite Films | SCI | 肖茜 | 2021-08-28 | Polymers | SCI Q1 | SCIIF4.97 |
| 17 | Citrus Segment Degradation Potential, Enzyme Safety Evaluation, and Whole Genome Sequence of Aspergillus aculeatus Strain ZC-1005 | SCI | 高志鹏 | 2021-08-20 | Frontiers in Microbiology | SCI Q1 | SCIIF6.06 |
| 18 | Assessment antioxidant properties of Torreya grandis protein enzymatic hydrolysates: Utilization of industrial by-products | SCI | 全威 | 2021-08-19 | Food Bioscience | SCI Q2 | SCIIF5.32 |
| 19 | A novel strategy of “pick the best of the best” for the nondestructive identification of Poria cocos based on near-infrared spectroscopy | SCI | 李嘉仪 | 2021-08-15 | Food Science & Nutrition | SCI Q2 | SCIIF3.55 |
| 20 | Changes in pectin characteristics of jujube fruits cv Dongzao and Jinsixiaozao during cold storage | SCI | 王颖瑞 | 2021-08-01 | Journal of food science | SCI Q2 | SCIIF 3.69 |
| 21 | Multi-spectroscopies and molecular docking insights into the interaction mechanism and antioxidant activity of astaxanthin and beta-lactoglobulin nanodispersions | SCI | 刘志伟 | 2021-08-01 | Food Hydrocolloids | SCI Q1 | SCIIF11.5 |
| 22 | Stability of carotenoids and carotenoid esters in pumpkin (Cucurbita maxima) slices during hot air drying | SCI | 王燕 | 2021-07-28 | Food Chemistry | SCI Q1 | SCIIF9.23 |
| 23 | Combining GC-MS and chemometrics to assess the quality of camellia seed oils | SCI | 彭思敏 | 2021-07-10 | CYTA-JOURNAL OF FOOD | SCI Q3 | SCIIF2.48 |
| 24 | Oxidation induced by dielectric barrier discharge (DBD) plasma treatment reduces IgG/IgE binding capacity and improves the functionality of glycinin | SCI | 刘志伟 | 2021-06-17 | Food Chemistry | SCI Q1 | SCIIF 9.23 |
| 25 | An In Situ Generated Prussian Blue Nanoparticle-Mediated Multimode Nanozyme-Linked Immunosorbent Assay for the Detection of Aflatoxin B1 | SCI | 石星波 | 2021-06-10 | ACS applied materials & interfaces | SCI Q1 | SCIIF10.38 |
| 26 | The potential correlation between microbial communities and flavors in traditional fermented sour meat | SCI | 王传花 | 2021-06-05 | LWT-FOOD SCIENCE AND TECHNOLOGY | SCI Q1 | SCIIF6.056 |
| 27 | Comparison of Different Methods for Extracting the Astaxanthin from Haematococcus pluvialis: Chemical Composition and Biological Activity | SCI | 谭亦成 | 2021-06-01 | Molecules | SCI Q2 | SCIIF4.93 |
| 28 | Effects of Solid-State Fermentation with Eurotium cristatum YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic Compounds of Black Soybeans | SCI | 肖愈 | 2021-05-21 | Agronomy | SCI Q1 | SCIIF3.949 |
| 29 | Effective valorization of food wastes and by-products through pulsed electric field: A systematic review | SCI | 刘志伟 | 2021-05-06 | Journal of Food Process Engineering | SCI Q3 | SCIIF 2.89 |
| 30 | Illumina MiSeq sequencing reveals microbial community succession in salted peppers with different salinity during preservation | SCI | 蒋立文 | 2021-05-01 | Food Research International | SCI Q1 | SCIIF7.43 |
| 31 | Portable functional hydrogels based on silver metallization for visual monitoring of fish freshness | SCI | 石星波 | 2021-05-01 | Food Control | SCI Q1 | SCIIF6.65 |
| 32 | Ultra-sensitive detection of ampicillin via dual-enzyme mediated cascade-signal amplified aptasensor | SCI | 赵倩 | 2021-05-01 | Microchemical Journal | SCI Q1 | SCIIF5.3 |
| 33 | Fuzhuan brick tea supplemented with areca nuts: Effects on serum and gut microbiota in mice | SCI | 李宗军 | 2021-04-20 | Journal of Food Biochemistry | SCI Q2 | SCIIF3.65 |
| 34 | Gene Expression Profiling and Biofunction Analysis of HepG2 Cells Targeted by Crocetin | SCIE | 覃思 | 2021-04-01 | Mediators of Inflammation | SCI Q3 | SCIIF4.53 |
| 35 | Oxidation induced by dielectric-barrier discharge (DBD) plasma treatment reduces soybean agglutinin activity | SCI | 刘志伟 | 2021-03-15 | Food Chemistry | SCI Q1 | SCIIF9.23 |
| 36 | Dihydromyricetin Acts as a Potential Redox Balance Mediator in Cancer Chemoprevention | SCIE | 覃思 | 2021-03-11 | Mediators of Inflammation | SCI Q3 | SCIIF4.53 |
| 37 | Metabolite profiling, antioxidant and α-glucosidase inhibitory activities of buckwheat processed by solid-state fermentation with Eurotium cristatum YL-1 | SCI | 肖愈 | 2021-03-05 | Food Research International | SCI Q1 | SCIIF7.43 |
| 38 | A smartphone-integrated colorimetric sensor of total volatile basic nitrogen (TVB-N) based on Au@MnO2 core-shell nanocomposites incorporated into hydrogel and its application in fish spoilage monitoring | SCI | 刘石刚 | 2021-02-16 | Sensors and Actuators: B. Chemical | SCI Q1 | SCIIF9.22 |
| 39 | A novel method for the nondestructive classification of different-age Citri Reticulatae Pericarpium based on data combination technique | SCI | 李跑 | 2021-02-15 | Food Science & Nutrition | SCI Q2 | SCIIF3.55 |
| 40 | Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods | SCI | 沈清武 | 2021-02-15 | Food Chemistry | SCI Q1 | SCIIF9.23 |
| 41 | Detection of the deep biosphere in metamorphic rocks from the Chinese continental scientific drilling | SCI | 王远亮 | 2021-02-09 | Geobiology | SCI Q2 | SCIIF4.22 |
| 42 | Optimization of purification conditions for areca seeds using microporous resins | SCI | 王远亮 | 2021-02-05 | Journal of Food Measurement and Characterization | SCI Q3 | SCIIF3.01 |
| 43 | Carbon Dots Fluorescence-Based Colorimetric Sensor for Sensitive Detection of Aluminum Ions with a Smartphone | SCI | 石星波 | 2021-02-01 | Chemosensors | SCI Q1 | SCIIF4.23 |
| 44 | Recent improvements in enzyme-linked immunosorbent assays based on nanomaterials | SCI | 赵倩 | 2021-02-01 | Talanta | SCI Q1 | SCIIF6.56 |
| 45 | Fluorescence nanoparticles from instant coffee accumulated in lysosome and induced lysosome-dependent cell death via necroptosis-like pathway | SCI | 吴艳阳 | 2021-01-01 | NanoImpact | SCI Q2 | SCIIF6.04 |
| 46 | Carbon dots from roasted chicken accumulate in lysosomes and induce lysosome-dependent cell death | SCI | 吴艳阳 | 2020-11-21 | Food & function | SCI Q1 | SCIIF6.32 |
| 47 | Phytochemistry and biological activity of mustard (Brassica juncea): a review | SCI | 田艳 | 2020-11-17 | CYTA-JOURNAL OF FOOD | SCI Q3 | SCIIF2.478 |
| 48 | Synthesis, Characterization, and Evaluation of Genistein-Loaded Zein/Carboxymethyl Chitosan Nanoparticles with Improved Water Dispersibility, Enhanced Antioxidant Activity, and Controlled Release Property | SCI | 肖愈 | 2020-11-04 | Foods | SCI Q1 | SCIIF5.561 |
| 49 | Extraction and Hypolipidemic Activity of Low Molecular Weight Polysaccharides Isolated from Rosa Laevigata Fruits | SCI | 吴卫国 | 2020-10-22 | BioMed research international | SCI Q3 | SCIIF3.25 |
| 50 | Processability and physica functional properties of purple sweet potato powder as influenced by explosion puffing drying | SCI | 廖卢艳 | 2020-10-15 | JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION | SCI Q3 | SCIIF3.006 |
| 51 | A split aptamer sensing platform for highly sensitive detection of theophylline based on dual-color fluorescence colocalization and single molecule photobleaching | SCI | 刘石刚 | 2020-10-15 | Biosensors and Bioelectronics | SCI Q1 | SCIIF12.55 |
| 52 | Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content | SCI | 李宗军 | 2020-10-01 | Food Research International | SCI Q1 | SCIIF7.43 |
| 53 | Comparison of different drying methods on Chinese yam: changes in physicochemical properties, bioactive components, antioxidant properties and microstructure | SCI | 李清明 | 2020-09-18 | International Journal of Food Engineering | SCI Q4 | SCIIF1.83 |
| 54 | Sequencing and phylogenetic analysis of mitochondrial genome of Aspergillus cristatus | SCI | 刘素纯 | 2020-09-18 | MITOCHONDRIAL DNA PART B-RESOURCES | SCI Q4 | SCIIF0.61 |
| 55 | Mechanisms of breakdown of Haematococcus pluvialis cell wall by ionic liquids, hydrochloric acid and multi-enzyme treatment | SCI | 刘志伟 | 2020-09-13 | International Journal of Food Science & Technology | SCI Q2 | SCIIF3.61 |
| 56 | Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during storage | SCI | 王蓉蓉 | 2020-09-01 | Journal of Food Science and Technology | SCI Q3 | SCIIF3.117 |
| 57 | Physicochemical studies of nanocrystals of starches from two rice (Oryza sativa L.) types and their characteristics using various modern instrument techniques | SCI | 肖茜 | 2020-08-06 | Journal of the science of food and agriculture | SCI Q1 | SCIIF 4.13 |
| 58 | Antioxidant activity of organic sulfides from freshAllium macrostemonBunge and their protective effects against oxidative stress inCaenorhabditis elegans | SCI | 李宗军 | 2020-08-05 | JOURNAL OF FOOD BIOCHEMISTRY | SCI Q2 | SCIIF 3.65 |
| 59 | Physicochemical studies of nanocrystals of starches from two rice (Oryza sativaL.) types and their characteristics using various modern instrument techniques | SCI | 肖茜 | 2020-08-03 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | SCI Q1 | SCIIF 4.13 |
| 60 | A comparison for the effects of raw, smoked, and smoked and brined areca nut extracts on the immune and inflammatory responses in the Kunming mice | SCI | 李珂 | 2020-08-01 | JOURNAL OF FOOD BIOCHEMISTRY | SCI Q2 | SCIIF 3.65 |
| 61 | Highly biodegradable, thermostable eutectogels prepared by gelation of natural deep eutectic solvents using xanthan gum: preparation and characterization | SCI | 曾朝喜 | 2020-07-30 | RSC ADVANCES | SCI Q2 | SCIIF 4.04 |
| 62 | Microbial Diversity and Physicochemical Characteristics of the Maotai-Flavored Liquor Fermentation Process | SCI | 李宗军 | 2020-07-22 | JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY | SCIQ4 | SCIIF1.134 |
| 63 | Structure and Properties of Organogels Developed by Diosgenin in Canola Oil | SCI | 曾朝喜 | 2020-07-16 | FOOD BIOPHYSICS | SCI Q2 | SCIIF 3.34 |
| 64 | Novel Biocompatible Polysaccharide-Based Eutectogels with Tunable Rheological, Thermal, and Mechanical Properties: The Role of Water | SCIE | 夏会平 | 2020-07-15 | MOLECULES | SCI Q2 | SCIIF 4.93 |
| 65 | Design of nanoemulsion-based delivery systems to enhance intestinal lymphatic transport of lipophilic food bioactives: Influence of oil type | SCI | 肖航 | 2020-07-01 | FOOD CHEMISTRY | SCI Q1 | SCIIF 9.23 |
| 66 | Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC-MS/MS | SCI | 王蓉蓉 | 2020-07-01 | JOURNAL OF FOOD SCIENCE | SCI Q2 | SCIIF 3.69 |
| 67 | Effect of steam explosion on phenolic compounds and antioxidant capacity in adzuki beans | SCI | 程安玮 | 2020-06-08 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | SCI Q1 | SCIIF 4.13 |
| 68 | Simulated in vitro infant gastrointestinal digestion of yak milk fat globules: A comparison with cow milk fat globules | SCI | 罗洁 | 2020-06-01 | FOOD CHEMISTRY | SCI Q1 | SCIIF 9.23 |
| 69 | Bioprocessing of soybeans (Glycine max L.) by solid-state fermentation with Eurotium cristatum YL-1 improves total phenolic content, isoflavone aglycones, and antioxidant activity | SCI | 肖愈 | 2020-05-04 | RSC ADVANCES | SCI Q2 | SCIIF 4.04 |
| 70 | Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread | SCI | 李清明 | 2020-04-22 | FOODS | SCI Q1 | SCIIF 5.56 |
| 71 | Phenolics and ascorbic acid in pumpkin (Cucurbita maxima) slices: effects of hot air drying and degradation kinetics | SCI | 王燕 | 2020-04-15 | JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION | SCI Q3 | SCIIF 3.01 |
| 72 | Schisandra chinensiswater extract protects ethanol-induced neurotoxicity inCaenorhabditis elegans | SCI | 李宗军 | 2020-04-01 | JOURNAL OF FOOD BIOCHEMISTRY | SCI Q2 | SCIIF 3.65 |
| 73 | Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace–gas chromatography–ion mobility spectrometry | SCI | 王蓉蓉 | 2020-04-01 | FOOD SCIENCE & NUTRITION | SCI Q2 | SCIIF 3.55 |
| 74 | A simple and nondestructive approach for the analysis of soluble solid content in citrus by using portable visible to near-infrared spectroscopy | SCI | 李跑 | 2020-03-16 | FOOD SCIENCE & NUTRITION | SCI Q2 | SCIIF 3.55 |
| 75 | A Rapid and Nondestructive Approach for the Classification of Different-Age Citri Reticulatae Pericarpium Using Portable Near Infrared Spectroscopy | SCI | 李跑 | 2020-03-12 | SENSORS | SCI Q2 | SCIIF 3.85 |
| 76 | Treatment with Subcritical Water-Hydrolyzed Citrus Pectin Ameliorated Cyclophosphamide-Induced Immunosuppression and Modulated Gut Microbiota Composition in ICR Mice | SCI | 谭兴和 | 2020-03-02 | MOLECULES | SCI Q2 | SCIIF 4.93 |
| 77 | Radiation-Induced Structural Changes of Miscanthus Biomass | SCI | 苏小军 | 2020-02-12 | APPLIED SCIENCES-BASEL | SCI Q2 | SCIIF 2.84 |
| 78 | Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) | SCI | 王蓉蓉 | 2020-02-01 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | SCI Q1 | SCIIF 4.13 |
| 79 | Effect of dielectric barrier discharge (DBD) plasma on the structure and antioxidant activity of bovine serum albumin (BSA) | SCI | 刘志伟 | 2020-01-24 | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | SCI Q2 | SCIIF 3.61 |
| 80 | An assessment of the interaction for three Chrysanthemum indicum flavonoids and alpha-amylase by surface plasmon resonance | SCI | 李跑 | 2020-01-15 | FOOD SCIENCE & NUTRITION | SCI Q2 | SCIIF 3.55 |
| 81 | Total phenolics, capsaicinoids, antioxidant activity, and alpha-glucosidase inhibitory activity of three varieties of pepper seeds | SCI | 肖愈 | 2020-01-01 | INTERNATIONAL JOURNAL OF FOOD PROPERTIES | SCI Q2 | SCIIF 3.39 |
| 82 | Preparation of Magnetic Molecularly Imprinted Polymer (MMIP) Nanoparticles (NPs) for the Selective Extraction of Tetracycline from Milk | SCI | 刘霞 | 2019-12-04 | ANALYTICAL LETTERS | SCI Q3 | SCIIF 2.27 |
| 83 | Delphinidin-induced autophagy protects pancreatic β cells against apoptosis resulting from high-glucose stress via AMPK signaling pathway | SCI | 邓放明 | 2019-12-01 | Acta biochimica et biophysica Sinica | SCI Q2 | SCIIF 3.51 |
| 84 | Study on optimization of removing cadmium by lactobacillus fermentation and its effect on physicochemical and quality properties of rice noodles | SCI | 覃思 | 2019-12-01 | FOOD CONTROL | SCI Q1 | SCIIF 6.65 |
| 85 | Effects of 1, 3-dioleoyl-2-palmitoylglycerol and its plant-oil formula on the toddler fecal microbiotaduring in vitro fermentation | SCI | 侯爱香 | 2019-11-28 | CyTA - Journal of Food | SCI Q3 | SCIIF 2.48 |
| 86 | Effects of ethanol intake on anti-oxidant responses and the lifespan of Caenorhabditis elegans | SCI | 李宗军 | 2019-10-21 | CYTA-JOURNAL OF FOOD | SCI Q3 | SCIIF 2.48 |
| 87 | SPME/GC-MS characterization of volatile compounds of Chinese traditional-chopped pepper during fermentation | SCI | 周辉 | 2019-10-21 | INTERNATIONAL JOURNAL OF FOOD PROPERTIES | SCI Q2 | SCIIF 3.39 |
| 88 | Deciphering the non-coding RNA-level response to arsenic stress in rice (Oryza sativa) | SCI | 唐忠海 | 2019-10-02 | PLANT SIGNALING & BEHAVIOR | SCI Q2 | SCIIF 2.73 |
| 89 | Analysis of bacterial diversity during fermentation of Chinese traditional fermented chopped pepper | SCI | 周辉 | 2019-09-30 | LETTERS IN APPLIED MICROBIOLOGY | SCI Q3 | SCIIF 2.81 |
| 90 | Proteomic analysis reveals that lysine acetylation mediates the effect of antemortem stress on postmortem meat quality development | SCI | 沈清武 | 2019-09-30 | FOOD CHEMISTRY | SCI Q1 | SCIIF 9.23 |
| 91 | A highly sensitive tetracycline sensor based on a combination of magnetic molecularly imprinted polymer nanoparticles and surface plasmon resonance detection | SCI | 刘霞 | 2019-09-15 | MICROCHIMICA ACTA | SCI Q1 | SCIIF 6.41 |
| 92 | Structural properties of sweet potato starch and its vermicelli quality as affected by heat-moisture treatment | SCI | 廖卢艳 | 2019-09-11 | INTERNATIONAL JOURNAL OF FOOD PROPERTIES | SCI Q2 | SCIIF 3.39 |
| 93 | Chlorpyrifos Induces Metabolic Disruption by Altering Levels of Reproductive Hormones | SCI | 罗洁 | 2019-09-06 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | SCI Q1 | SCIIF 5.90 |
| 94 | Inhibitory effects of 7,7 '-bromo-curcumin on 12-O-tetradecanoylphorbol-13-acetate-induced skin inflammation | SCI | 肖航 | 2019-09-05 | EUROPEAN JOURNAL OF PHARMACOLOGY | SCI Q2 | SCIIF 5.20 |
| 95 | Transcriptome-wide identification and functional investigation of the RDR2- and DCL3-dependent small RNAs encoded by long non-coding RNAs in Arabidopsis thaliana | SCI | 唐忠海 | 2019-09-02 | PLANT SIGNALING & BEHAVIOR | SCI Q2 | SCIIF 2.73 |
| 96 | Effects of different areca nut chewing habits on the gut microbiota of mice: High-throughput sequencing analysis | SCI | 王远亮 | 2019-08-29 | JOURNAL OF FOOD SAFETY | SCI Q3 | SCIIF 2.45 |
| 97 | Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment | SCI | 王蓉蓉 | 2019-08-27 | International Journal of Food Properties | SCI Q2 | SCIIF 3.39 |
| 98 | Acetylome profiling reveals extensive involvement of lysine acetylation in the conversion of muscle to meat | SCI | 沈清武 | 2019-08-15 | Journal Citation Reports 2021 | SCI Q2 | SCIIF 3.86 |
| 99 | Discovery of Keap1-Nrf2 small - molecule inhibitors from phytochemicals based on molecular docking | SCI | 李脉泉 | 2019-08-11 | FOOD SCIENCE & TECHNOLOGY | SCI Q1 | SCIIF 5.57 |
| 100 | Complete mitochondrial genome and phylogenetic analysis of Penicillium citrinum in dark tea | SCI | 刘素纯 | 2019-07-12 | Mitochondrial DNA Part BVolume 4, Issue 2. 2019. PP 2445-2446 | SCI Q4 | SCIIF 0.61 |
| 101 | Untargeted metabolomics analysis of Mucor racemosus Douchi fermentation process by gas chromatography with time-of-flight mass spectrometry | SCI | 李跑 | 2019-06-20 | Food Science & NutritionVolume 7, Issue 5. 2019. PP 1865-1874 | SCI Q2 | SCIIF 3.55 |
| 102 | Nondestructive Identification of Green Tea Based on Near Infrared Spectroscopy and Chemometric Methods | SCI | 李跑 | 2019-05-23 | SPECTROSCOPY AND SPECTRAL ANALYSIS | SCI Q4 | SCIIF 0.61 |
| 103 | A Variable Selection Approach of Near Infrared Spectra Based on Window Competitive Adaptive Reweighted Sampling Strategy | SCI | 李跑 | 2019-05-10 | SPECTROSCOPY AND SPECTRAL ANALYSIS | SCI Q4 | SCIIF 0.61 |
| 104 | Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid-phase microextraction/gas chromatography-mass spectrometry and chemometric methods | SCI | 李跑 | 2019-05-01 | Food Science & NutritionVolume 7, Issue 2. 2019. PP 890-896 | SCI Q2 | SCIIF 3.55 |
| 105 | Effects of outdoor dry bale storage conditions on corn stover and the subsequent biogas production from anaerobic digestion | SCI | 王锋 | 2019-04-05 | Renewable EnergyVolume 134, 2019. PP 276-283 | SCI Q1 | SCIIF 8.63 |
| 106 | Ionic liquid as an effective solvent for cell wall deconstructing through astaxanthin extraction from Haematococcus pluvialis | SCI | 刘志伟 | 2019-04-02 | International Journal of Food Science & TechnologyVolume 54, Issue 2. 2019. PP 583-590 | SCI Q2 | SCIIF 3.61 |
| 107 | Mogroside V inhibits LPS-induced COX-2 expression/ROS production and overexpression of HO-1 by blocking phosphorylation of AKT1 in RAW264.7 cells | SCI | 覃思 | 2019-04-01 | Acta Biochimica et Biophysica SinicaVolume 51, Issue 4. 2019. PP 365-374 | SCI Q2 | SCIIF 3.51 |
| 108 | Changes in Microbial Diversity, Physicochemical Characteristics, and Flavor Substances During Maotai-Flavored Liquor Fermentation and Their Correlations | SCI | 李宗军 | 2019-03-19 | Journal of Biobased Materials and BioenergyVolume 13, Issue 3. 2019. PP 290-307(18) | SCI Q4 | SCIIF 0.69 |
| 109 | The simulated in vitro infant gastrointestinal digestion of droplets covered with milk fat globule membrane polar lipids concentrate | SCI | 罗洁 | 2019-03-15 | Journal of Dairy ScienceVolume 102, Issue 4. 2019. PP 2879-2889 | SCI Q1 | SCIIF 4.23 |
| 110 | Microarray Based Functional Analysis of Myricetin and Proteomic Study on Its Anti-Inflammatory Property | SCI | 覃思 | 2019-03-01 | BioMed Research InternationalVolume 2019, 2019. PP 3746326 | SCI Q3 | SCIIF 3.25 |
| 111 | Thermal instability and characteristics of donkey casein micelles | SCI | 罗洁 | 2019-02-15 | Food Research InternationalVolume 119, 2019. PP 436-443 | SCI Q1 | SCIIF 7.43 |
| 112 | Effect of lactoferrin on physicochemical properties and microstructure of pullulan-based edible films | SCI | 肖茜 | 2019-02-14 | Journal of the Science of Food and AgricultureVolume 99, Issue 8. 2019. PP 4150-4157 | SCI Q1 | SCIIF 4.13 |
| 113 | Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage | SCI | 王远亮 | 2019-02-06 | Journal of Food Science and TechnologyVolume 56, Issue 2. 2019. PP 811-823 | SCI Q3 | SCIIF 3.12 |
| 114 | Review on carbon dots in food safety applications | SCI | 石星波 | 2019-01-10 | TalantaVolume 194, Issue C. 2019. PP 809-821 | SCI Q1 | SCIIF 6.56 |
| 115 | Principles of gene editing techniques and applications in animal husbandry | SCI | 沈清武 | 2019-01-03 | 3 BiotechVolume 9, Issue 1. 2019. PP 28 | SCI Q3 | SCIIF 2.89 |
| 116 | Lotus seed skin proanthocyanidin extract exhibits potent antioxidant property via activation of the Nrf2-ARE pathway | SCI | 覃思 | 2019-01-01 | Acta Biochimica et Biophysica SinicaVolume 51, Issue 1. 2018. PP 31-40 | SCI Q2 | SCIIF 3.51 |
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