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2012年食品学院SCI/EI收录论文统计表
2018-05-03 10:26  

             2012年食品学院SCI/EI收录论文统计表

序号

收录

论文题目

第一作者

通讯作者

发表期刊

 IF

1

SCI

Purification  and identification of antioxidant peptides from egg white protein hydrolysate

陈 晨

迟玉杰

AMINO  ACIDS

3.914

2

SCI

Preparation  of microwave-phosphorylated soy protein isolates through a Box-Behnken model  optimization

王喜波

迟玉杰

CYTA-JOURNAL  OF FOOD  

0.5

3

SCI

Microwave-Assisted  Phosphorylation of Soybean Protein Isolates and their Physicochemical  Properties

王喜波

迟玉杰

CZECH  JOURNAL OF FOOD SCIENCES

0.685

4

SCI

Improvement  of functional properties of ovalbumin phosphorylated by dry-heating in the  presence of pyrophosphate

 

迟玉杰

EUROPEAN  FOOD RESEARCH AND TECHNOLOGY

1.436

5

SCI

Comparisons  on the Functional Properties and Antioxidant Activity of Spray-Dried and  Freeze-Dried Egg White Protein Hydrolysate

 

迟玉杰

FOOD  AND BIOPROCESS TECHNOLOGY

4.115

6

SCI

Influence  of Degree of Hydrolysis on Functional Properties, Antioxidant and ACE  Inhibitory Activities of Egg White ProteinHydrolysate

 

迟玉杰

FOOD  SCIENCE AND BIOTECHNOLOGY

0.695

7

SCI

Functional  properties of spray-dried and freeze-dried egg white proteins glycated with  dextran

 

迟玉杰

JOURNAL  OF FOOD AGRICULTURE & ENVIRONMENT

0.435

8

SCI

Improvement  of egg albumen powder functional properties by the Maillard reaction in a dry  state

 

迟玉杰

JOURNAL  OF FOOD AGRICULTURE & ENVIRONMENT

0.435

9

SCI

antioxidantace inhibitory  activities and functional properties of  egg white protein hydrolysate

 

迟玉杰

JOURNAL  OF FOOD BIOCHEMISTRY

0.756

10

SCI

Leuconostoc  mesenteroides subsp suionicum subsp nov.

谷春涛

谷春涛

INTERNATIONAL  JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

2.112

11

SCI

Lactobacillus  xiangfangensis sp nov., isolated from Chinese pickle

谷春涛

谷春涛

INTERNATIONAL  JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

2.112

12

SCI

Effects  of frying on the trans-fatty acid formation in soybean oils

侯俊财

江连洲

EUROPEAN  JOURNALOF LIPIDSCIENCEAND TECHNOLOGY

2.266

13

SCI

Assessment  of trans fatty acids in edible oils in China

侯俊财

侯俊财

FOOD   CONTROL

2.738

14

SCI

Optimization  of protectant formulation of Lactobacillus plantarum during lyophilization by  using a response surface methodological approach.

侯俊财

侯俊财

Milchwissenschaft

0.279

15

SCI

Networking  clusters and sequence characteristics of clustered regularly interspaced  short palindromic repeats (CRISPR) direct repeats and their evolutionary  comparison with cas1 genes in lactic acid bacteria

Deng, Kaibo

霍贵成

AFRICAN  JOURNAL OF MICROBIOLOGY RESEARCH

0.932

16

SCI

Comparison  of sensitization between beta-lactoglobulin and its hydrolysates

段翠翠

霍贵成

ASIAN  PACIFIC JOURNAL OF ALLERGY AND IMMUNOLOGY

0.791

17

SCI

Lactobacillus  acidophilus Induces Cytokine and Chemokine Production via NF-kappa B and p38  Mitogen-Activated Protein Kinase Signaling Pathways in Intestinal Epithelial  Cells

姜毓君

姜毓君

CLINICAL  AND VACCINE IMMUNOLOGY  

2.598

18

SCI

Structure  and antioxidant activity of Mail lard reaction products from  alpha-lactalbumin and beta-lactoglobulin with ribose in an
 aqueous model system

姜瞻梅

Brodkorb,Andre

  FOOD CHEMISTRY

3.334

19

SCI

Protection  of lung fibroblast MRC-5 cells against hydrogen peroxide-induced oxidative  damage by 0.1-2.8 kDa antioxidative
 peptides isolated from whey protein hydrolysate
 the accumulation of dellas

孔保华

孔保华

  FOOD CHEMISTRY

3.334

20

SCI

Hydroxyl  Radical-Stressed Whey Protein Isolate: Chemical and Structural Properties

崔旭海

孔保华

  FOOD AND BIOPROCESS TECHNOLOGY

4.115

21

SCI

The  effectiveness of butylated hydroxyanisole and a-tocopherol in inhibiting  oxidant-induced chemical and structural changes of whey protein

孔保华

孔保华

INTERNATIONAL  JOURNAL OF DAIRY TECHNOLOGY

1.179

22

SCI

Radical  scavenging activity of black currant (Ribes nigrum L.) extract and its  inhibitory effect on gastric cancer cell proliferation via induction of  apoptosis

 

孔保华

JOURNAL  OF FUNCTIONAL FOODS

2.632

23

SCI

Antioxidant  activity of black currant (Ribes nigrum L.) extract and its inhibitory effect  on lipid and protein oxidation of pork patties during chilled storage

贾娜

孔保华

MEAT  SCIENCE

2.754

24

SCI

Effects  of carbon sources and lipids on freeze-drying survival of Lactobacillus  bulgaricus in growth media

李春

李春

ANNALS  OF MICROBIOLOGY

1.549

25

SCI

Induction  of plantaricin MG under co-culture with certain lactic acid bacterial strains  and identification of LuxS mediated quorum sensing system in Lactobacillus  plantarum KLDS1.0391

Man, Li-Li

孟祥晨

Food  Control

2.738

26

SCI

Influence  of different thawing methods on physicochemical changes and protein oxidation  of porcine longissimus muscle

夏秀芳

孔保华

Food  Science and Technology

2.546

27

SCI

Immobilization  of phospholipase A1 and its application in soybean
 oil degumming

于殿宇

江连洲

Journal  of the American Oil Chemists' Society

1.592

28

SCI

Fermentation  time and ethanol/water-based solvent system impacted in vitro ACE-inhibitory  activity of the extract of Mao-tofu
 fermented by Mucor spp.

Hang Mei

赵新淮

CYTA-JOURNAL  OF FOOD

0.5

29

SCI

A  brief study on the degradation kinetics of seven organophosphorus pesticides  in skimmed milk cultured with Lactobacillus spp. at 42 degrees C

赵新淮

赵新淮

FOOD  CHEMISTRY

3.334

30

SCI

Chemical  Composition and Rheological Properties of Set Yoghurt Prepared from Skimmed  Milk Treated with Horseradish Peroxidase  

Wen Yan

赵新淮

FOOD  TECHNOLOGY AND BIOTECHNOLOGY

0.977

31

SCI

In  vitro digestibility and rheological properties of caseinates treated by an  oxidative system containing horseradish peroxidase, glucose oxidase and  glucose

Chang Chun-Hui

赵新淮

INTERNATIONAL  DAIRY JOURNAL

2.333

32

SCI

Angiotensin  I converting enzyme inhibition and enzymatic resistance in vitro of casein  hydrolysate treated by plastein reaction and fractionated with ethanol/water  or methanol/water

 

赵新淮

INTERNATIONAL  DAIRY JOURNAL

2.333

33

SCI

Cross-Linking  and  glucosamine glucosamine  conjugation of conjugation of casein  by conjugation of casein by transjlutaminase and and the emulsifying property  and digestibility  in  vitro of the modified product

姜淑娟

赵新淮

INTERNATIONAL  JOURNAL OF FOOD PROPERTIES

0.877

34

SCI

Modification  of soybean protein  hydrol ysates  by alcalase-catalyzed   plastein  reaction   and the ace-inhibitory activity of   the modified product invitro

 

赵新淮

INTERNATIONAL  JOURNAL OF FOOD PROPERTIES

0.877

35

SCI

Limited   deamidation of soybean protein  isolates  by glutaminase and its  impacts on the selected  properties

 

赵新淮

INTERNATIONAL  JOURNAL OF FOOD PROPERTIES

0.877

36

SCI

Degradation  behaviors of seven organophosphorus pesticides in skimmed milk inoculated  with Streptococcus thermophilus or Lactobacillus helveticus

赵新淮

赵新淮

MILCHWISSENSCHAFT-MILK  SCIENCE INTERNATIONAL

0.279

37

SCI

Survey  of seven organophosphorus pesticides in drinking water, feedstuffs and raw  milk from dairy farms in the Province
 Heilongjiang during 2008-2009

赵新淮

赵新淮

MILCHWISSENSCHAFT-MILK  SCIENCE INTERNATIONAL

0.279

38

SCI

Degradation  of seven organophosphorus pesticides in the fresh milk heated at 63 degrees C  and two pHs

赵新淮

赵新淮

MILCHWISSENSCHAFT-MILK  SCIENCE INTERNATIONAL

0.279

39

EI

Preparation  of Oligopeptide Mixture With a High Fischer Ratio from Egg White Proteins

迟玉杰

Applied  Mechanics and Materials

40

EI

Preparation  technology of glycinin with high gel strength

迟玉杰

Nongye  Jixie Xuebao

41

EI

Optimization  on drum drying processing technology of sweet corn powder

迟玉杰

Nongye  Gongcheng Xuebao

42

EI

Improvement  of foaming properties of whole egg powder through Maillard reaction

迟玉杰

Advanced  Materials Research

43

EI

Optimization  of the heating conditions in the production process of high gel property egg  white powder

迟玉杰

Advanced  Materials Research

44

EI

Effect  of Staphylococcus xylosus and Lactobacillus fermentum inoculation on raw pork  batters and optimization of the fermentation conditions

孔保华

Advanced  Materials Research

45

EI

Effect  of different starching recipes on quality of fried shredded meat in Chinese  cuisine

孔保华

Advanced  Materials Research

46

EI

Influence  of pre-fried time and temperature on the quality of microwave beef kebabs

孔保华

Advanced  Materials Research

47

EI

Characteristics  and antioxidant activity of Maillard reaction products from porcine plasma  protein hydrolysate-galactose model system

孔保华

Advanced  Materials Research

48

EI

Effect  of different kinds of cornstarch on quality characteristics of  microwave-reheating popcorn chicken

孔保华

Advanced  Materials Research

49

EI

Quality  attributes of four major retails cuts from Songjiang cattle

孔保华

Advanced  Materials Research

50

EI

Low  field-NMR in measuring water mobility and distribution in beef granules  during drying process

孔保华

Advanced  Materials Research

51

EI

Preparation  of glycosylated nitrosohemoglobin by maillard reaction and its stability  under fluorescent light at 20C

孔保华

Advanced  Materials Research

52

EI

Application  of glycosylated nitrosohemoglobin in meat batters: Color formation and  antimicrobial activity

孔保华

Advanced  Materials Research

53

EI

Improvements  in functionalities of porcine serum protein hydrolysates induced by free  hydroxyl radical

孔保华

Advanced  Materials Research

54

EI

Detection  of flavor composition in cream with method of solid phasemicro-extraction-gas  chromatography-mass spectrometry

李  良

Harbin  Gongye Daxue Xuebao/Journal of Harbin Institute of Technology

55

EI

Antimicrobial  and antioxidant activities of carboxymethyl cellulose
 edible films incorporated with rosemary extracts on fresh beef
 during refrigerated storage

 

Advanced  Materials Research

56

EI

Inhibitory  effect on lipid and protein oxidation of clove extracts in
 surimi from Silver carp (Hypophthalmichthys molitrix) and the possible mode  of action

刘骞

Advanced  Materials Research

57

EI

Effect  of superchilling storage on quality characterizes of beef as
 compared with chilled and frozen preservation

刘骞

Advanced  Materials Research

58

EI

Effect  of superchilling storage on quality characterizes and physical
 properties of surimi from Silver carp (Hypophthalmichthys
 molitrix) as compared with cooling freshness preservation

刘骞

Advanced  Materials Research

59

EI

Effects  of pH on properties of soy protein isolate/guar gum
 composite films

隋春霞

Advanced  Materials Research

60

EI

Preparation  and characterization of pine nut peptides: Processing optimization of the  beverage made from the pine nut (Pinus koraiensis) peptides

 

Agro  Food Industry Hi-Tech

61

EI

Changes  in structure properties of porcine myofibrillar protein induced by frozen  storag

夏秀芳

Advanced  Materials Research.

62

EI

Process  optimization for high maltose syrup preparation by extrusion of corn flour

肖志刚

Chinese  Society of Agricultural Engineering

63

EI

Effect  of extrusion processing parameters on breakdown value of restructuring rice

肖志刚

Chinese  Society of Agricultural Machinery

64

EI

Optimization  of Glycosylating condition for soy protein isolates and maltodextrin by  Maillard reaction

于国萍

Advanced  Materials Research

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