|
序号
|
题目
|
收录日期
|
登记人
|
(原发)期刊
|
IF
|
|
1
|
Effects of low acyl and high acyl gellan gum on the thermal stability of purple sweet potato anthocyanins in the presence of ascorbic acid
|
2019-01-01
|
房升
|
FOOD HYDROCOLLOIDS
|
5.839
|
|
2
|
Evaluation of fish feeding intensity in aquaculture using a convolutional neural network and machine vision
|
2019-04-23
|
王彦波
|
AQUACULTURE
|
3.022
|
|
3
|
Antimicrobial and antioxidant effects of a hydroxypyridinone derivative containing an oxime ether moiety and its application in shrimp preservation
|
2019-01-01
|
周涛
|
FOOD CONTROL
|
4.248
|
|
4
|
Antimicrobial resistance profiles and characteristics of integrons in Escherichia coli strains isolated from a large-scale centralized swine slaughterhouse and its downstream markets in Zhejiang, China
|
2019-01-01
|
曲道峰
|
FOOD CONTROL
|
4.248
|
|
5
|
Inhibition of bacterial adhesion and biofilm formation of sulfonated chitosan against Pseudomonas aeruginosa
|
2019-02-15
|
朱军莉
|
CARBOHYDRATE POLYMERS
|
6.044
|
|
6
|
Purification and characterization of a H2O2-tolerant alkaline protease from Bacillus sp ZJ1502, a newly isolated strain from fermented bean curd
|
2019-02-15
|
于平
|
FOOD CHEMISTRY
|
5.399
|
|
7
|
Stability of vitamin B12 with the protection of whey proteins and their effects on the gut microbiome
|
2019-03-15
|
朱炫
|
FOOD CHEMISTRY
|
5.399
|
|
8
|
Effect of eugenol fumigation treatment on chilling injury and CBF gene expression in eggplant fruit during cold storage
|
2019-09-15
|
姜天甲
|
FOOD CHEMISTRY
|
5.399
|
|
9
|
Synergistic interaction between exogenous and endogenous emulsifiers and its impact on in vitro digestion of lipid in crowded medium
|
2019-11-30
|
陈可先
|
FOOD CHEMISTRY
|
5.399
|
|
10
|
Multiple quantitative structure-pungency correlations of capsaicinoids
|
2019-06-15
|
陈可先
|
FOOD CHEMISTRY
|
5.399
|
|
11
|
A new sensory sweetness definition and sweetness conversion method of five natural sugars, based on the Weber-Fechner Law
|
2019-05-30
|
田师一
|
FOOD CHEMISTRY
|
5.399
|
|
12
|
Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment
|
2019-07-15
|
YE AIQIA
|
FOOD CHEMISTRY
|
5.399
|
|
13
|
Maillard reaction with ribose, galacto-oligosaccharide or chitosan-oligosaccharide reduced the allergenicity of shrimp tropomyosin by inducing conformational changes
|
2019-02-15
|
傅玲琳
|
FOOD CHEMISTRY
|
5.399
|
|
14
|
Molecular basis and potential applications of capsaicinoids and capsinoids against the elongation of etiolated wheat (Triticum aestivum L.) coleoptiles in foods
|
2019-12-15
|
陈可先
|
FOOD CHEMISTRY
|
5.399
|
|
15
|
A novel experimental set up for in situ oral lubrication measurements
|
2019-10-01
|
陈建设
|
FOOD HYDROCOLLOIDS
|
5.839
|
|
16
|
Fabricating multilayer emulsions by using OSA starch and chitosan suitable for spray drying: Application in the encapsulation of beta-carotene
|
2019-08-01
|
房升
|
FOOD HYDROCOLLOIDS
|
5.839
|
|
17
|
Topographic study of human tongue in relation to oral tribology
|
2019-10-01
|
王鑫淼
|
FOOD HYDROCOLLOIDS
|
5.839
|
|
18
|
Heat-induced aggregation and gelation of proteins from edible honey bee brood (Apis mellifera) as a function of temperature and pH
|
2019-06-01
|
陈建设
|
FOOD HYDROCOLLOIDS
|
5.839
|
|
19
|
Rheological investigations of beta glucan functionality: Interactions with mucin
|
2019-02-01
|
Ritzoulis
|
FOOD HYDROCOLLOIDS
|
5.839
|
|
20
|
Interactions between mucin and okra gum during pH cycling
|
2019-10-01
|
Ritzoulis
|
FOOD HYDROCOLLOIDS
|
5.839
|
|
21
|
Fabrication of ovalbumin/kappa-carrageenan complex nanoparticles as a novel carrier for curcumin delivery
|
2019-04-01
|
谢湖均
|
FOOD HYDROCOLLOIDS
|
5.839
|
|
22
|
The application of diffusing wave spectroscopy (DWS) in soft foods
|
2019-11-01
|
牛付阁
|
FOOD HYDROCOLLOIDS
|
5.839
|
|
23
|
Preparation, characterization and controlled-release property of Fe3+ crosslinked hydrogels based on peach gum polysaccharide
|
2019-02-01
|
宋广磊
|
FOOD HYDROCOLLOIDS
|
5.839
|
|
24
|
Smoothness as a tactile percept: Correlating 'oral' tribology with sensory measurements
|
2019-02-01
|
陈建设
|
FOOD HYDROCOLLOIDS
|
5.839
|
|
25
|
Surface properties of adsorbed salivary components at a solid hydrophobic surface using a quartz crystal microbalance with dissipation (QCM-D)
|
2019-12-01
|
Ritzoulis
|
FOOD HYDROCOLLOIDS
|
5.839
|
|
26
|
Probiotic therapy in Helicobacter pylori infection: a potential strategy against a serious pathogen?
|
2019-02-01
|
郦萍
|
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
|
3.670
|
|
27
|
Effects of bifidobacteria-produced exopolysaccharides on human gut microbiota in vitro
|
2019-02-01
|
顾青
|
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
|
3.670
|
|
28
|
Effect of chitosan pre-soaking on the growth and quality of yellow soybean sprouts
|
2019-03-15
|
修丽丽
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
|
2.422
|
|
29
|
The relationship between alkylamide compound content and pungency intensity of Zanthoxylum bungeanum based on sensory evaluation and ultra-performance liquid chromatography-mass spectrometry/mass spectrometry (UPLC-MS/MS) analysis
|
2019-03-15
|
陈忠秀
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
|
2.422
|
|
30
|
Low intake of digestible carbohydrates ameliorates duodenal absorption of carbohydrates in mice with glucose metabolism disorders induced by artificial sweeteners
|
2019-08-30
|
蔡磊
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
|
2.422
|
|
31
|
Structural characterization and biological fate of lactoferrin-loaded liposomes during simulated infant digestion
|
2019-04-01
|
韩剑众
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
|
2.422
|
|
32
|
A natural biopreservative: antibacterial action, mechanism of Chinese Litsea mollis Hemsl. extract against Escherichia coli DH5α and Salmonella spp
|
2019-11-01
|
宋达峰
|
JOURNAL OF DAIRY SCIENCE
|
3.082
|
|
33
|
Comparative study on the characteristics and oxidation stability of commercial milk powder during storage
|
2019-10-03
|
李延华
|
journal of dairy science
|
3.082
|
|
34
|
A Strategy Based on GC-MS/MS, UPLC-MS/MS and Virtual Molecular Docking for Analysis and Prediction of Bioactive Compounds in Eucalyptus Globulus Leaves
|
2019-08-02
|
张虹
|
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
|
4.183
|
|
35
|
Structural characteristics of dietary fiber (Vigna radiata L. hull) and its inhibitory effect on phospholipid digestion as an additive in fish floss
|
2019-04-01
|
戴志远
|
FOOD CONTROL
|
4.248
|
|
36
|
Naked-eyes detection of Shigella flexneri in food samples based on a novel gold nanoparticle-based colorimetric aptasensor
|
2019-04-01
|
冯俊丽
|
FOOD CONTROL
|
4.248
|
