2013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 |
1 |
SCI |
Physicochemical and adhesive properties, microstructure and storage stability of whey protein-based paper glue |
王国荣 |
程建军 |
International Journal of adhesion and adhesives |
2 |
SCI/EI |
Diversity of the intestinal microbiota in different patterns of feeding infants by Illumina high-throughput sequencing |
范文广 |
霍贵成 |
World journal of microbiology & biotechnology |
3 |
SCI |
NAD-dependent lactate dehydrogenase catalyses the first step in respiratory utilization of lactate by Lactococcus lactis |
赵 蕊 |
霍贵成 |
Febs open bio |
4 |
SCI |
Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product |
冯 镇 |
冯 镇 |
Journal of the Science of food and agriculture |
5 |
SCI |
An alkaline protease from Kocuria kristinae F7: properties and characterization of its hydrolysates from soy protein |
冯 镇 |
冯 镇 |
European food research and technology |
6 |
SCI |
Effect of fatty acids on the beta-oxidation system and thioesterase of Lactococcus lactis subspecies lactis |
李 良 |
李 良 |
Journal of dairy Science |
7 |
SCI/EI |
Effects of twin-screw extrusion on soluble dietary fibre and physicochemical properties of soybean residue |
景 言 |
迟玉杰 |
Food chemistry |
8 |
SCI |
Relationship between gel hardness and protein structure of ovalbumin-dextran conjugates |
胥 伟 |
迟玉杰 |
Journal of Food, Agriculture & Environment |
9 |
SCI |
Molecular characteristics of egg white protein-dextran conjugates |
胥 伟 |
迟玉杰 |
Journal of Food, Agriculture & Environment |
10 |
SCI |
Suppressive Effects of Oral Administration of Heat-Killed Lactobacillus acidophilus on T Helper-17 Immune Responses in a Bovine beta-Lactoglobulin-Sensitized Mice Model |
李艾黎 |
孟祥晨 |
Biological & pharmaceutical bulletin |
11 |
SCI |
Heat-induced Maillard reaction of the tripeptide IPP and ribose: Structural
characterization and implication on bioactivity |
姜瞻梅 |
姜瞻梅 |
Food Research International |
12 |
SCI/EI |
Biological activities and physicochemical properties of Maillard reaction products in sugar-bovine casein peptide model systems |
姜瞻梅 |
姜瞻梅 |
Food Chemistry |
13 |
SCI |
Lactobacillus mudanjiangensis sp nov., Lactobacillus songhuajiangensis sp nov and Lactobacillus nenjiangensis sp nov., isolated from Chinese traditional pickle and sourdough |
谷春涛 |
谷春涛 |
International Journal of systematic and evolutionary microbiology |
14 |
SCI |
Lactobacillus heilongjiangensis sp nov., isolated from Chinese pickle |
谷春涛 |
谷春涛 |
International Journal of systematic and evolutionary microbiology |
15 |
SCI/EI |
Coupled Neutrase-catalyzed plastein reaction mediated the ACE-inhibitory activity in vitro of casein hydrolysates prepared by Alcalase |
徐微 |
赵新淮 |
International Journal of Food Properties |
16 |
SCI |
In vitro responses of hFOB1.19 cells towards chum salmon (Oncorhynchus keta) skin gelatin hydrolysates in cell proliferation, cycle progression and apoptosis |
付余 |
赵新淮 |
Journal of Functional Foods |
17 |
SCI/EI |
Properties of casein hydrolysate as affected by plastein reaction in ethanol-water medium |
张阳 |
赵新淮 |
Czech Journal of Food Sciences |
18 |
SCI/EI |
Functional properties of limited hydrolyzed cross-linked casein–gelatin composites |
盛文文 |
赵新淮 |
International Journal of Food Science and Technology |
19 |
SCI/EI |
In vitro fermentation of a retrograded maize starch by healthy adult fecal extract and impacts of exogenous microorganisms on three acids production |
朱翠兰 |
赵新淮 |
Starch-Stärke |
20 |
SCI/EI |
The impact of extrinsic amino acids and solvent fractionation on the in vitro antioxidant activity of plastein reaction-stressed casein hydrolysates |
岳楠 |
赵新淮 |
Food Technology and Biotechnology |
21 |
SCI/EI |
Synergic effect of exogenous microorganism combination on propionic and butyric acid formation during in vitro colonic fermentation of maize resistant starch |
赵新淮 |
赵新淮 |
Starch-Stärke |
22 |
SCI/EI |
In vitro angiotensin converting enzyme inhibition or digestive stability of casein hydrolysates treated by plastein reaction in propanol-water medium |
赵博 |
赵新淮 |
CyTA-Journal of Food |
23 |
SCI/EI |
Study on the functional properties of soybean protein isolate cross-linked with gelatin by microbial transglutaminase |
张怡宁 |
赵新淮 |
International Journal of Food Properties |
24 |
SCI/EI |
Rheological, gelling and emulsifying properties of a glycosylated and cross-linked caseinate generated by transglutaminase |
宋春丽 |
赵新淮 |
International Journal of Food Science and Technology |
25 |
SCI |
Functional properties of a cross-linked soy protein-gelatin composite towards limited tryptic digestion of two extents |
盛文文 |
赵新淮 |
Journal of the Science of Food and Agriculture |
26 |
SCI |
Comparison of inactivation effects of pressurized CO2 and thermal pasteurization on natural microorganisms in raw milk |
姚春燕 |
李晓东 |
Journal of Food agriculture & environment |
28 |
SCI/EI |
The Effectiveness of Cryoprotectants in Inhibiting Multiple Freeze-Thaw-Induced Functional and Rheological Changes in the Myofibrillar Proteins of Common Carp (Cyprinus carpio) Surimi |
陈洪生 |
孔保华 |
Food Biophysics |
29 |
SCI/EI |
Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler |
黄 莉 |
孔保华 |
Meat Science |
30 |
SCI/EI |
The inhibition of frozen storage-induced protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi by cryoprotectant and hydrolysed whey protein addition |
李艳青 |
孔保华 |
International journal of Food Science and Technology |
31 |
SCI/EI |
Cryoprotectants Reduce Protein Oxidation and Structure Deterioration Induced by Freeze-Thaw Cycles in Common Carp (Cyprinus carpio) Surimi |
孔保华 |
孔保华 |
Food Biophysics |
32 |
SCI/EI |
Structural changes of the myofibrillar proteins in common carp (Cyprinus carpio) muscle exposed to a hydroxyl radical-generating system |
李艳青 |
孔保华 |
Process Biochemistry |
33 |
SCI/EI |
Hydroxyl Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties |
孔保华 |
孔保华 |
Food and Bioprocess Technology |
34 |
SCI/EI |
Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products |
李沛军 |
孔保华 |
Meat Science |
35 |
SCI |
The effect of limited proteolysis by different proteases on the formation of whey protein fibrils |
高育哲 |
徐红华 |
Journal of dairy Science |
36 |
SCI |
Kinetics of heat-induced microgels of whey proteins and casein micelles |
刘振艳 |
徐红华 |
Journal of Food, Agriculture & Environment |
37 |
SCI/EI |
VARIATIONS OF HAUSDORFF DIMENSION AND SELECTED TEXTURAL INDICES OF CHEDDAR AND GOUDA CHEESES DURING STORAGE |
徐红华 |
|
International journal of Food properties |
39 |
SCI/EI |
Use of a gel iodometric method for the rapid determination of beta-lactamase in milk |
满朝新 |
姜毓君 |
International dairy journal |
40 |
SCI |
Live/Dead State Is Not the Factor Influencing Adhesion Ability of Bifidobacterium animalis KLDS2.0603 |
王丽群 |
孟祥晨 |
Journal of Microbiology |
44 |
SCI |
Partial characterization, in vitro antioxidant and antiproliferative activities of patatin purified from potato fruit juice |
孙 莹 |
江连洲 |
Food& Function |
45 |
SCI |
Preparation, identification, structure, and in vitro anti-obesity effects of protease inhibitors isolated from potato fruit juice |
孙 莹 |
江连洲 |
European food research and technology Technology |
46 |
SCI |
Evaluation of Fatty Acid and Amino Acid Compositions in Okra (Abelmoschus esculentus) Grown in Different Geographical Locations |
茹卡娅 |
江连洲 |
Biomed iomed research international |
47 |
SCI |
Simplex-Centroid Mixture Design Applied to the Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil from Mixed Seeds |
李杨 |
江连洲 |
Journal of the american oil chemists society |
49 |
SCI/EI |
Utilization of sorghum lignin to improve adhesion strengthof soy protein adhesives on wood veneer |
肖志刚 |
|
Industrial Crops and Products |
50 |
SCI/EI |
Effects of frying on polar material and free fatty acids in soybean oils |
王 芳 |
侯俊财 |
International journal of food iscience and Technology |
51 |
SCI |
Effects of vitamin E on the concentration of conjugated linoleic acids and accumulation of intermediates of ruminal biohydrogenation in vitro |
侯俊财 |
侯俊财 |
Small ruminant research |
52 |
SCI |
Nitrite level of pickled vegetables in Northeast China |
侯俊财 |
侯俊财 |
Food control |
53 |
SCI |
Effects of alcohols on bacterial cellulose production by Acetobacter xylinum 186 |
鲁志刚 |
孙 波 |
World journal of microbiology & BiotechnologyI |
54 |
EI |
Physicochemical and adhesive properties, microstructure and storage stability of whey protein-based paper glue |
王国荣 |
程建军 |
International Journal of adhesion and adhesives |
55 |
EI |
Optimization of co-culture condition for Lactobacillus delbrueckii subsp. bulgaricus with
weak post-acidification ability and Streptococcus thermophilus |
刘 飞 |
霍贵成 |
Advanced Materials Research |
56 |
EI |
Analysis of the main metabolites of lactobacillus acidophilus and bifidobacterium |
田 芬 |
霍贵成 |
Journal of Chinese Institute of Food Science and Technology |
57 |
EI |
Effect of glycosylation reaction on gel rheological properties for soybean 7s globulin |
迟玉杰 |
迟玉杰 |
Nongye Jixie Xuebao |
58 |
EI |
Optimization of the Heating Conditions in the Production Process of High Gel Strength Egg White Powder |
胥 伟 |
迟玉杰 |
Advanced Materials Research |
59 |
EI |
Optimization of ultrasound-assisted 7S-maltodextrin graft reaction by response surface |
张 波 |
迟玉杰 |
Nongye Jixie Xuebao |
60 |
EI |
Biological activities and physicochemical properties of Maillard reaction products in sugar-bovine casein peptide model systems |
姜瞻梅 |
姜瞻梅 |
Food Chemistry |
61 |
EI |
Oxidation Level of Vacuum-Packaged Shredded Meat Treated with Different Concentrations of Potassium Sorbate, Sodium Diacetate and Nisin |
赵钜阳 |
孔保华 |
Advance Journal of Food Science and Technology |
62 |
EI |
Effect of Glycosylated Nitrosohemoglobin on Quality of Cooked Meat Batters during Chill Storage |
张红涛 |
孔保华 |
Advance Journal of Food Science and Technology |
63 |
EI |
Physicochemical Changes of Antioxidant Peptides Hydrolyzed From Porcine Plasma Protein Subject to Free Hydroxyl Radical System Advance |
杨赫鸿 |
孔保华 |
Advance Journal of Food Science and Technology |
64 |
EI |
Antioxidant activity of Seabuckthorn (Hippophae rhamnoides) leaves extracts on pork patties during refrigerated storage |
金 钟 |
刘骞 |
Advances In Chemical Engineering III |
65 |
EI |
Nanofibril formation of whey protein concentrate and their properties of fibril dispersions |
王 晶 |
徐红华 |
Advanced Materials Research |
66 |
EI |
Improvement of emulsifying properties of soybean protein isolate through
glycosylation modification |
王喜波 |
王喜波 |
Advanced Materials Research |
67 |
EI |
Effect of fixed wavelength UV-VIS light on quality of soybean oil |
于殿宇 |
江连洲 |
Journal of the Chinese Cereals and Oils Association |
68 |
EI |
Alkali refining waste water processed by inorganic ceramic membrane used for
soybean oil enzymatic degumming |
罗淑年 |
杜晶 |
Journal of the Chinese Cereals and Oils Association |
69 |
EI |
Immobilization of alkali protease with magnetic nanoparticles modified by amino-silane |
王胜男 |
江连洲 |
Frontiers of Energy and Environmental Engineering - Proceedings of the 2012 International Conference on Frontiers of Energy and Environmental Engineering, ICFEEE 2012 |
70 |
EI |
Enzymological properties of magnetic chitosan microspere-immobilized alkaline protease |
李 杨 |
江连洲 |
Frontiers of Energy and Environmental Engineering - Proceedings of the 2012 International Conference on Frontiers of Energy and Environmental Engineering, ICFEEE 2012 |
71 |
EI |
Optimization of extraction technology of rice bran polysaccharide by extrusion in conjunction with ultrasound |
李 杰 |
肖志刚 |
Transactions of the Chinese Society for Agricultural Machinery |
72 |
EI |
Optimization of technology parameters of corn porous starch by extrusion-enzyme
synergistic method |
刘宇欣 |
肖志刚 |
Transactions of the Chinese Society for Agricultural Machinery |
73 |
EI |
Optimization of extrusion process parameters of nutritious rice rich in chestnut by response surface method |
王利民 |
肖志刚 |
Journal of Jilin University (Engineering and Technology Edition) |
74 |
EI |
Freeze-thaw stability of oil-in-water prepared with soy protein isolate-maltodextrin conjugates |
于国萍 |
于国萍 |
Advanced Materials Research |
75 |
EI |
Aqueous enzymatic method for preparing the mixed extract with antioxidant activity from rice bran |
孙安敏 |
于国萍 |
Advanced Materials Research |
76 |
EI |
Effect of heating treatment of fresh rice bran on stabiliza |
宫 主 |
于国萍 |
Advanced Materials Research |
77 |
EI |
Preparation, purification and identification of antioxidant peptides with bienzyme hydrolysis from rice bran protein |
梅德军 |
于国萍 |
Advanced Materials Research |
78 |
EI |
The effect by sodium sulfite on the enzyme activity and stabilization of rice bran |
于国萍 |
于国萍 |
Advanced Materials Research |
79 |
EI |
Anti-oxidant activity of anthocyanins of black soybean in vitro |
宋 岩 |
于国萍 |
Advanced Materials Research |
80 |
EI |
Simulation by Aspen Plus on desolventizing of crude oil in soybean protein extracting process with reverse micelles |
王 鑫 |
于国萍 |
Chinese Society of Agricultural Engineering, |
81 |
EI |
Applications of ultrafiltration-nanofiltration membrane continuous combination technology for refining of milk-derived oligosaccharides |
安胜明 |
于国萍 |
Advanced Materials Research |
82 |
EI |
Research on the differential expression of intracellular peptidase gene of Lactobacillus bulgaricus |
杜越欧 |
侯俊财 |
Journal of Chinese Institute of Food Science and Technology |
