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序号
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公司
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实验室
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第一作者
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第一作者中文名
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第一作者身份
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通讯作者
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通讯作者中文名
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论文题目
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来源
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ISSN
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电子ISSN
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2013影响因子
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文献类型
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1
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Wang, B(Wang, Bin)
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王斌
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博士
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1.Chen, WP(Chen, Wanping);2.Chen, FS(Chen, Fusheng)
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1.: 5 : DEC 22 2015
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2045-2322
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5.578
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Article
|
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2
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Liang, HS(Liang, Hongshan)
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梁宏闪
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博士
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Li, B(Li, Bin)
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Supramolecular design of coordination bonding architecture on zein nanoparticles for pH-responsive anticancer drug delivery
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COLLOIDS AND SURFACES B-BIOINTERFACES : 1224-1233 DOI: 10.1016/j.colsurfb.2015.09.037 吴悦寒
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博士
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Liu, SL(Liu, Shilin)
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Green and biodegradable composite films with novel antimicrobial performance based on cellulose
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FOOD CHEMISTRY : 250-256 DOI: 10.1016/j.foodchem.2015.10.127 : APR 15 2016
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0308-8146
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1873-7072
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3.391
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Article
|
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4
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Yang, SZ(Yang, Shuzhen)
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杨书珍
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教师
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Peng, LT(Peng, Litao)
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Use of active extracts of poplar buds against Penicillium italicum and possible modes of action
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FOOD CHEMISTRY : 610-618 DOI: 10.1016/j.foodchem.2015.09.101 （职工）
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博士（职工）
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Huang, W(Huang, Wen)
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Characterization of Auricularia auricula polysaccharides and its antioxidant properties in fresh and pickled product
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES : 387-395 DOI: 10.1016/j.ijbiomac.2015.08.020 望运滔
|
博士
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Li, B(Li, Bin)
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New photocatalyst based on graphene oxide/chitin for degradation of dyes under sunlight
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES : 477-482 DOI: 10.1016/j.ijbiomac.2015.08.037 张春兰
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博士
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Li, B(Li, Bin)
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Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions
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FOOD RESEARCH INTERNATIONAL : 419-425 DOI: 10.1016/j.foodres2015.09.020 : NOV 2015
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0963-9969
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1873-7145
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2.818
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Article
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8
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Peng, BZ(Peng, Bangzhu)
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Peng, BZ(Peng, Bangzhu)
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Monitoring of alcohol strength and titratable acidity of apple wine during fermentation using near-infrared spectroscopy
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LWT-FOOD SCIENCE AND TECHNOLOGY : 86-92 DOI: 10.1016/j.lwt.2015.10.018 台亚楠
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硕士
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Fan, G(Fan, Gang)
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Optimisation of alpha-terpineol production by limonene biotransformation using Penicillium digitatum DSM 62840
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE : 3 : FEB 2016
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0022-5142
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1097-0010
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1.714
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Article
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10
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陈威风
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博士
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1.Wang, XH(Wang, Xiaohong);2.Chen, FS(Chen, Fusheng)
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1.: 96 : 610-614 DOI: 10.1002/jsfa.7130 : 80 : S2937-S2943 DOI: 10.1111/1750-3841.13111 杨子玉
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硕士
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Fan, G(Fan, Gang)
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CHANGES IN THE PHYSICOCHEMICAL CHARACTERISTICS, FREE AND BOUND AROMA COMPOUNDS IN THE RASPBERRY JUICE DURING STORAGE
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JOURNAL OF FOOD PROCESSING AND PRESERVATION : 6 : DEC 2015
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0145-8892
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1745-4549
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1.159
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Article
|
|
13
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Harlina, PW(Harlina, Putri Widyanti)
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职工
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博士
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1.Ma, MH(Ma, Meihu);2.Qiu, N(Qiu, Ning)
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1.: 39 : 2897-2911 DOI: 10.1111/jfpp.12541 望运滔
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博士
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Wang, L(Wang, Ling)
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Crayfish Carapace Powder Adsorbing Heavy Metal Ions from Aqueous Solution: Capacity, Characterization, Mechanism
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JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY : 1 : JAN 2 2016
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1049-8850
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1547-0636
|
0.688
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Article
|
|
15
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Hu, T (Hu, Ting)
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胡婷
|
博士
|
Huang, QL (Huang, Qilin)
|
A comb-like branched beta-D-glucan produced by a Cordyceps sinensis fungus and its protective effect against cyclophosphamide-induced immunosuppression in mice
|
CARBOHYDRATE POLYMERS : 259-267 DOI: 10.1016/j.carbpol.2016.01.036 16 | 王琪
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硕士
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Cai, ZX (Cai, Zhaoxia)
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A "Turn-on-off-on" fluorescence switch based on quantum dots and gold nanoparticles for discriminative detection of ovotransferrin
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TALANTA : 407-414 DOI: 10.1016/j.talanta.2015.12.068 17 | 陈金玉
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博士
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Li, CM (Li Chun-mei)
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Novel proanthocyanidin dimer analogues with the C-ring-opened diaryl-propan-2-gallate structural unit and enhanced antioxidant activities
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JOURNAL OF FUNCTIONAL FOODS : 290-300 DOI: 10.1016/j.jff.2015.12.023 18 | 黄晴
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硕士
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Li, B (Li, Bin)
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Comparative studies of konjac flours extracted from Amorphophallus guripingensis and Amorphophallus rivirei: Based on chemical analysis and rheology
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FOOD HYDROCOLLOIDS : 209-216 DOI: 10.1016/j.foodhyd.2016.01.017 19 | 陈亨业
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博士
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Chen, FS (Chen, Fusheng)
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Free Phenolic Acids in Shanxi Aged Vinegar: Changes During Aging and Synergistic Antioxidant Activities
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INTERNATIONAL JOURNAL OF FOOD PROPERTIES : 6 : JUN 2 2016
|
1094-2912
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1532-2386
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0.915
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Article
|
|
20
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Liu, Y (Liu, Ying)
|
刘莹
|
博士
|
Huang, W (Huang, Wen)
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Characterization of Lactobacillus pentosus as a starter culture for the fermentation of edible oyster mushrooms (Pleurotus spp.)
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LWT-FOOD SCIENCE AND TECHNOLOGY : 21-26 DOI: 10.1016/j.lwt.2015.12.008 21 | 王驰
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硕士
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Zhang, JL (Zhang, Jiu-Liang)
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张久亮
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High performance liquid chromatography (HPLC) fingerprints and primary structure identification of corn peptides by HPLC-diode array detection and HPLC-electrospray ionization tandem mass spectrometry
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JOURNAL OF FOOD AND DRUG ANALYSIS : 1 : JAN 2016
|
1021-9498
|
|
0.615
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Article
|
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22
|
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Liu, QP (Liu, Qingpei)
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刘庆培
|
博士
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1.Wang, XH (Wang, Xiaohong); 2.Chen, FS (Chen, Fusheng)
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1.: 120 : 297-305 DOI: 10.1016/j.funbio.2015.10.008 23 | 何毅
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博士
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Cox, RJ (Cox, Russell J.)
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The molecular steps of citrinin biosynthesis in fungi
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CHEMICAL SCIENCE : 3 : 2016
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2041-6520
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2041-6539
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9.211
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Article
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24
|
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Liu, R (Liu, Ru)
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刘茹
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教师
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Xiong, SB (Xiong, Shanbai)
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Gelling Properties of Fish/Pork Mince Mixtures
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JOURNAL OF FOOD SCIENCE : 2 : FEB 2016
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0022-1147
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1750-3841
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1.696
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Article
|
|
25
|
|
Liu, SL (Liu, Shilin)
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刘石林
|
教师
|
Liu, SL (Liu, Shilin)
|
Preparation of a magnetic responsive immobilized lipase-cellulose microgel catalyst system: role of the surface properties of the magnetic cellulose microgel
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RSC ADVANCES : 9 : 2016
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2046-2069
|
|
3.84
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Article
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|
26
|
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Ding, JZ (Ding, Junzhou)
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丁俊胄
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博士生
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1.Xiong, SB (Xiong, Shanbai); 2.Yang, TW (Yang, Tewu)
|
1.: 64 : 1094-1102 DOI: 10.1021/acs.jafc.5b04859 27 | Bai, LN (Bai, Lina) | ; 2.
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Phylogenomic analysis of transferrin family from animals and plants
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COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY D-GENOMICS & PROTEOMICS : 1-8 DOI: 10.1016/j.cbd.2015.11.002 28 | |
沈秋云
|
教师
|
Yang, RJ (Yang, Ruijin)
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: 207 : SEP 15 2016
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0308-8146
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1873-7072
|
3.391
|
Article
|
|
29
|
|
Xiong, WF (Xiong, Wenfei)
|
熊文飞
|
博士生
|
Li, B (Li, Bin)
|
| : 31 : JUL 2016
|
1350-4177
|
1873-2828
|
4.321
|
Article
|
|
30
|
|
Fang, YJ (Fang, Yajing)
|
方雅静
|
博士
|
Xu, XY (Xu, Xiaoyun)
|
: 6 : APR 6 2016
|
2045-2322
|
|
5.578
|
Article
|
|
31
|
; 曹立伟
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硕士
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Liu, R (Liu, Ru)
|
: 39 : 54-63 DOI: 10.1111/jfq.12171 32 | |
|
1.Zhu, SC (Zhu, Shichen); 2.Gu, ZP (Gu, Zhipeng)
|
1.朱士臣
2.顾志鹏
|
硕士
教师
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Hu, Y (Hu, Yang)
|
| : 133 : 43550 DOI: 10.1002/app.43550 33 | |
梁宏闪
|
博士生
|
Li, B (Li, Bin)
|
: 6 : 31374-31385 DOI: 10.1039/c6ra02527g 34 | |
李牧
|
教师
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Wu, JP (Wu, Jian-Ping)
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: 109 : MAY 15 2016
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1369-703X
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1873-295X
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2.467
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Article
|
|
35
|
|
Yang, SZ (Yang, Shuzhen)
|
杨书珍
|
教师
|
Peng, LT (Peng, Litao)
|
: 96 : 2136-2141 DOI: 10.1002/jsfa.7329 36 | |
梁宏闪
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博士生
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Li, B (Li, Bin)
|
: 2 : 317-325 DOI: 10.1021/acsbiomaterials.5b00363
|
Article
|
|
37
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; 张珍
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硕士
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Huang, X (Huang, Xi)
|
: 6 : 28005-28014 DOI: 10.1039/c5ra23123j 38 | 食品科技学院
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国家大宗淡水鱼加工技术研发分中心（武汉）; 环境食品学教育部重点实验室
|
Zhang, J (Zhang, Jin)
|
张晋
|
博士
|
1.Yin, T (Yin, Tao); 2.Xiong, SB (Xiong, Shanbai)
|
1.尹涛; 2.熊善柏
|
Thermal treatments affect breakage kinetics and calcium release of fish bone particles during high-energy wet ball milling
|
JOURNAL OF FOOD ENGINEERING 卷: 183 页: 74-80 DOI: 10.1016/j.jfoodeng.2016.03.027 出版年: AUG 2016
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0260-8774
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1873-5770
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3.199
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Article
|
|
39
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食品科技学院
|
国家蛋品加工技术研发分中心
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Wang, Q (Wang, Qi)
|
王琪
|
硕士
|
Cai, ZX (Cai, Zhaoxia)
|
蔡朝霞
|
A rapid triple-mode fluorescence switch assay for immunoglobulin detection by using quantum dots-gold nanoparticles nanocomposites
|
SENSORS AND ACTUATORS B-CHEMICAL 卷: 231 页: 779-786 DOI: 10.1016/j.snb.2016.03.073 出版年: AUG 2016
|
0925-4005
|
|
4.758
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Article
|
|
40
|
食品科技学院
|
国家蛋品加工技术研发分中心
|
Wang, Q (Wang, Qi)
|
王琪
|
硕士
|
Cai, ZX (Cai, Zhaoxia)
|
蔡朝霞
|
A sensitive and selective resonance Rayleigh scattering method for quick detection of avidin using affinity labeling Au nanoparticles
|
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 卷: 162 页: 75-80 DOI: 10.1016/j.saa.2016.02.047 出版年: JUN 5 2016
|
1386-1425
|
|
2.653
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Article
|
|
41
|
食品科技学院
|
农业部农业微生物资源利用重点实验室
|
Zhu, HY (Zhu, Hanyu)
|
朱涵予
|
博士
|
Ma, AM (Ma, Aimin)
|
马爱民
|
Comparing the sugar profiles and primary structures of alkali-extracted water-soluble polysaccharides in cell wall between the yeast and mycelial phases from Tremella fuciformis
|
JOURNAL OF MICROBIOLOGY 卷: 54 期: 5 页: 381-386 DOI: 10.1007/s12275-016-5533-x 出版年: MAY 2016
|
1225-8873
|
1976-3794
|
1.621
|
Article
|
|
42
|
食品科技学院
|
|
Liu, FX (Liu, Fengxia)
|
刘凤霞
|
教师
|
Wang, YT (Wang, Yongtao)
|
外单位
|
Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice
|
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 卷: 34 页: 51-58 DOI: 10.1016/j.ifset.2015.12.030 出版年: APR 2016
|
1466-8564
|
1878-5522
|
2.997
|
Article
|
|
43
|
食品科技学院
|
环境食品学教育部重点实验室
|
Zhou, MX (Zhou, Moxi)
|
周沫希
|
本科
|
Hu, H (Hu, Hao)
|
胡昊
|
Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths
|
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 卷: 34 页: 205-213 DOI: 10.1016/j.ifset.2016.02.007 出版年: APR 2016
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1466-8564
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1878-5522
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2.997
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Article
|
|
44
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食品科技学院
|
国家蛋品加工技术研发分中心
|
Guo, AL (Guo, Ailing)
|
郭爱玲
|
教师
|
Nou, XW (Nou, Xiangwu)
|
外单位
|
Ralstonia insidiosa induces cell aggregation of Listeria monocytogenes
|
FOOD CONTROL 卷: 67 页: 303-309 DOI: 10.1016/j.foodcont.2016.03.006 出版年: SEP 2016
|
0956-7135
|
1873-7129
|
3.388
|
Article
|
|
45
|
食品科技学院
|
应用真菌研究所
|
Liu, Y (Liu, Ying)
|
刘莹
|
博后
|
Huang, W (Huang, Wen)
|
黄文
|
Purification, characterization and antioxidant activity of polysaccharides from Flammulina velutipes residue
|
CARBOHYDRATE POLYMERS 卷: 145 页: 71-77 DOI: 10.1016/j.carbpol.2016.03.020 出版年: JUL 10 2016
|
0144-8617
|
1879-1344
|
4.219
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Article
|
|
46
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食品科技学院
|
环境食品学教育部重点实验室
|
1.Su, YT (Su, Yuting); 2.Du, HY (Du, Hongying)
|
1.苏玉婷
|
硕士
|
Du, HY (Du, Hongying); Zhao, SM (Zhao, Siming)
|
1.杜红英; 2.赵思明
|
Characterization of cationic starch flocculants synthesized by dry process with ball milling activating method
|
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 87 页: 34-40 DOI: 10.1016/j.ijbiomac.2015.11.093 出版年: JUN 2016
|
0141-8130
|
1879-0003
|
3.138
|
Article
|
|
47
|
食品科技学院
|
环境食品学教育部重点实验室
|
Ye, SX (Ye, Shuxin)
|
叶树芯
|
硕士
|
Li, B (Li, Bin)
|
李斌
|
Development of Mag-FMBO in clay-reinforced KGM aerogels for arsenite removal
|
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 87 页: 77-84 DOI: 10.1016/j.ijbiomac.2016.01.087 出版年: JUN 2016
|
0141-8130
|
1879-0003
|
3.138
|
Article
|
|
48
|
食品科技学院
|
|
Li, W (Li, Wei)
|
李唯
|
硕士
|
Liu, SL (Liu, Shilin)
|
刘石林
|
Porous Cellulose Microgel Particle: A Fascinating Host for the Encapsulation, Protection, and Delivery of Lactobacillus plantarum
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 64 期: 17 页: 3430-3436 DOI: 10.1021/acs.jafc.6b00481 出版年: MAY 4 2016
|
0021-8561
|
1520-5118
|
2.857
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Article
|
|
49
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食品科技学院
|
环境食品学教育部重点实验室
|
Li, JJ (Li, Jia-Jia)
|
李佳佳
|
硕士
|
Fan, G (Fan, Gang)
|
范刚
|
Effect of Food Emulsifiers on Aroma Release
|
MOLECULES 卷: 21 期: 4 文献号: 511 DOI: 10.3390/molecules21040511 出版年: APR 2016
|
1420-3049
|
|
2.465
|
Article
|
|
50
|
食品科技学院
|
环境食品学教育部重点实验室; 农业微生物学国家重点实验室
|
Mo, QR (Mo, Qiurun)
|
莫秋润
|
本科
|
Li, M (Li, Mu)
|
李牧
|
A novel thermostable and organic solvent-tolerant lipase from Xanthomonas oryzae pv. oryzae YB103: screening, purification and characterization
|
EXTREMOPHILES 卷: 20 期: 2 页: 157-165 DOI: 10.1007/s00792-016-0809-y 出版年: MAR 2016
|
1431-0651
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1433-4909
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2.346
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Article
|
|
51
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食品科技学院
|
环境食品学教育部重点实验室
|
Chen, HY (Chen, Hengye)
|
陈亨业
|
博士
|
Chen, FS (Chen, Fusheng)
|
陈福生
|
Phenolic acids inhibit the formation of advanced glycation end products in food simulation systems depending on their reducing powers and structures
|
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION 卷: 67 期: 4 页: 400-411 DOI: 10.3109/09637486.2016.1166187 出版年: 2016
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0963-7486
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1465-3478
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1.451
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Article
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|
52
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食品科技学院
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环境食品学教育部重点实验室
|
Yin, JJ (Yin, Jiao-jiao)
|
硕士
|
Zhang, JL (Zhang, Jiu-liang)
|
张久亮
|
Protective effect of extract of Mauremys mutica against cyclophosphamide (CY)-induced suppression of immune function in mice
|
FOOD AND AGRICULTURAL IMMUNOLOGY 卷: 27 期: 4 页: 577-588 DOI: 10.1080/09540105.2016.1148122 出版年: JUL 2016
|
0954-0105
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1465-3443
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1.548
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Article
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53
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食品科技学院
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环境食品学教育部重点实验室; 国家大宗淡水鱼加工技术研发分中心（武汉）; 湖北省淡水水产品加工工程技术研究中心
|
Ismaiel, M (Ismaiel, Manal)
|
|
职工
|
Yang, H (Yang, Hong)
|
杨宏
|
Dietary fiber role in type 2 diabetes prevention
|
BRITISH FOOD JOURNAL 卷: 118 期: 4 页: 961-975 DOI: 10.1108/BFJ-08-2015-0297 出版年: 2016
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0007-070X
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1758-4108
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0.973
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Article
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|
54
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食品科技学院
|
|
1.Zhao, WL (Zhao, Wenlin); 2.Xie, W (Xie, Wei)
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1.赵雯林
2.谢玮
|
硕士
|
Yan, SL (Yan, Shoulei)
|
严守雷
|
Changes in physicochemical properties related to the texture of lotus rhizomes subjected to heat blanching and calcium immersion
|
FOOD CHEMISTRY 卷: 211 页: 409-414 DOI: 10.1016/j.foodchem.2016.05.075 出版年: NOV 15 2016
|
0308-8146
|
1873-7072
|
4.052
|
Article
|
|
55
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食品科技学院
|
国家蛋品加工技术研发分中心
|
Xiong, ZY (Xiong, Zhouyi)
|
熊舟翼
|
博士
|
Ma, MH (Ma, Meihu)
|
马美湖
|
Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate
|
FOOD HYDROCOLLOIDS 卷: 60 页: 29-37 DOI: 10.1016/j.foodhyd.2016.03.007 出版年: OCT 2016
|
0268-005X
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1873-7137
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3.858
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Article
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|
56
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食品科技学院
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国家蛋品加工技术研发分中心
|
Geng Fang
|
耿放
|
硕士
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马美湖
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Hen egg white ovomacroglobulin promotes fibroblast migration via mediating cell adhesion and cytoskeleton
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Inhibitory effect of Gardenblue blueberry (Vaccinium ashei Reade) anthocyanin extracts on lipopolysaccharide-stimulated inflammatory response in RAW 264.7 cells
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环境食品学教育部重点实验室
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李小定
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教师
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李小定
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Copigmentation effects and thermal degradation kinetics of purple sweet potato anthocyanins with metal ions and sugars
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Enhanced the weatherability of bamboo fiber-based outdoor building decoration materials by rutile nano-TiO2
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国家蛋品加工技术研发分中心
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王琪
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硕士
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Cai, ZX (Cai, Zhaoxia)
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蔡朝霞
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Determination of Egg Yolk Immunoglobulin by Resonance Light Scattering of Affinity-Labeled Au Nanoparticles
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博士
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Li, CM (Li, Chun-mei)
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李春美
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A-type dimeric epigallocatechin-3-gallate (EGCG) is a more potent inhibitor against the formation of insulin amyloid fibril than EGCG monomer
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刘岩龙
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博士
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王鲁峰
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Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel
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国家蛋品加工技术研发分中心
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硕士
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Identification and comparative proteomic study of quail and duck egg white protein using 2-dimensional gel electrophoresis and matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry analysis
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Chen, JY (Chen, Jinyu)
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陈金玉
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博士
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Li, CM (Li, Chun-mei)
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李春美
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Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics
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Ge, ZZ (Ge, Zhenzhen)
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葛珍珍
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博士
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李春美
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Persimmon tannin regulates the expression of genes critical for cholesterol absorption and cholesterol efflux by LXR alpha independent pathway
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