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2014年食品学院SCI/EI收录论文统计表
2018-05-03 10:27  

2014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

Lactobacillus  plantarum NDC 75017 alleviates the learning and memory ability in aging rats  by reducing mitochondrial dysfunction

彭新颜

姜毓君

EXPERIMENTAL  AND THERAPEUTIC MEDICINE  

2

SCI

Immobilized  alcalase alkaline protease on the magnetic chitosan nanoparticles used for  soy protein isolate hydrolysis

江连洲

江连洲

Eur  Food Res Technol

3

SCI

Enhanced  degradation of five organophosphorus pesticides in skimmed milk by lactic  acid bacteria and its potential relationship with phosphatase production

张英华

赵新淮

FOOD  CHEMISTRY

4

SCI

Infant  formula supplemented with low protein and high carbohydrate alters the  intestinal microbiota in neonatal SD rats

范文广

霍贵成

BMC  MICROBIOLOGY

5

SCI

Structure  and property modification of an oligochitosan-glycosylated and crosslinked  soybean protein generated by microbial transglutaminase

宋春丽

赵新淮

FOOD  CHEMISTRY  

6

SCI

Changes  in Physicochemical and Protein Structural Properties of Common Carp (Cyprinus  carpio) Muscle Subjected to Different Freeze-Thaw Cycles

郭圆圆

孔保华

JOURNAL  OF AQUATIC FOOD PRODUCT TECHNOLOGY

7

SCI

Protective  effects of black currant (Ribes nigrum L.) extract on hydrogen  peroxide-induced damage in lung fibroblast MRC-5 cells in relation to the
 antioxidant activity

 

孔保华

JOURNAL  OF FUNCTIONAL FOODS

8

SCI

The  preparation and properties of three caseinate- hydrolyzed bovine gelatin  composites generated by microbial transglutaminase

罗振玲

赵新淮

CYTA-JOURNAL  OF FOOD  

9

SCI

Proteomic  analysis of the response to NaCl stress of Lactobacillus bulgaricus

 

刘丽波

BIOTECHNOLOGY  LETTERS

10

SCI

Effects  of temperature and pH on angiotensin-I-converting enzyme inhibitory activity  and physicochemical properties of bovine casein peptide in aqueous Maillard  reaction system

姜瞻梅

姜瞻梅

LWT-FOOD  SCIENCE AND TECHNOLOGY  

11

SCI

Effects  of metal ions on growth, beta-oxidation system, and thioesterase activity of  Lactococcus lactis

 

 

JOURNAL  OF DAIRY SCIENCE  

12

SCI

Protective  Effects of Lactobacillus plantarum NDC 75017 Against  Lipopolysaccharide-Induced Liver Injury in Mice

彭新颜

姜毓君

INFLAMMATION

13

SCI

IN  VITRO ANGIOTENSIN I-CONVERTING ENZYME INHIBITION OF CASEIN HYDROLYSATE  RESPONSIBLE FOR PLASTEIN REACTION IN ETHANOL-WATER MEDIUM, SOLVENT  FRACTIONATION, AND PROTEASE DIGESTION

 

赵新淮

INTERNATIONAL  JOURNAL OF FOOD PROPERTIES  

14

SCI

Improvement  of Antioxidant Activity of Whey Protein Hydrolyzate by Conjugation with  Glycosylation

孙常雁

孔保华

ASIAN  JOURNAL OF CHEMISTRY

15

SCI

Enterobacter  xiangfangensis sp nov., isolated from Chinese traditional sourdough, and  reclassification of Enterobacter sacchari Zhu et al. 2013 as Kosakonia  sacchari comb. nov.

谷春涛

谷春涛

INTERNATIONAL  JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY  

16

SCI

Relationship  between membrane damage, leakage of intracellular compounds, and inactivation  of Escherichia coli treated by pressurized CO2

姚春燕

李晓东

JOURNAL  OF BASIC MICROBIOLOGY

17

SCI

Effects  of ultrasound on the structure and physical properties of black bean protein  isolates      Food Research International

江连洲

江连洲

Journal  of the American Oil Chemists Society

18

SCI

Quality  indices of the set-yoghurt prepared from bovine milk treated with horseradish  peroxidase

 

赵新淮

JOURNAL  OF FOOD SCIENCE AND TECHNOLOGY-MYSORE  

19

SCI  

Purification  and identification of an ACE-inhibitory peptide from walnut protein  hydrolysate

 

江连洲

EUROPEAN  FOOD RESEARCH AND TECHNOLOGY

20

SCI

Quality  attributes of the set-style yoghurt from whole bovine milk as affected by an  enzymatic oxidative cross-linking

常春慧

赵新淮

CYTA-JOURNAL  OF FOOD  

22

SCI

Biodegradable  and Multifunctional Polymer Micro-Tubes for Targeting Photothermal Therapy

 

于国萍

INTERNATIONAL  JOURNAL OF MOLECULAR SCIENCES

23

SCI

The  influence of superchilling and cryoprotectants on protein oxidation and  structural changes in the myofibrillar proteins of common carp (Cyprinus
 carpio) surimi

 

孔保华

LWT-FOOD  SCIENCE AND TECHNOLOGY

24

SCI

In  Vitro Calcium-Chelating and Platelet Anti-Aggregation Activities of Soy  Protein Hydrolysate Modified by the Alcalase-Catalyzed Plastein Reaction

张美玲

赵新淮

JOURNAL  OF FOOD BIOCHEMISTRY  

25

SCI

Effect  of glycosylation on the mechanical properties of edible soy protein packaging  film

张华江

江连洲

EUROPEAN  FOOD RESEARCH AND TECHNOLOGY

26

SCI

Physicochemical  Properties and Minor Lipid Components of Soybean Germ

于殿宇

 

JOURNAL  OF THE AMERICAN OIL CHEMISTS SOCIETY

27

SCI

Effects  of superchilling and cryoprotectants on the quality of common carp   (Cyprinus carpio) surimi: Microbial growth, oxidation, and physiochemical
 properties

 

孔保华

LWT-FOOD  SCIENCE AND TECHNOLOGY

28

SCI

Physicochemical  and antioxidant properties of Maillard reaction products formed by heating  whey protein isolate and reducing sugars

 

孔保华

INTERNATIONAL  JOURNAL OF DAIRY TECHNOLOGY

29

SCI

Characteristic  Wavelength Variable Optimization of Near-Infrared Spectroscopy Based on  Kalman Filtering

王丽奇

江连洲

Spectroscopy  and Spectral Analysis

30

SCI

Optimization  of the quenching method for the metabolomics analysis of Lactobacillus  bulgaricus

陈明明

李艾黎

J  Zhejiang Univ Sci B

31

SCI

Accelerated  ripening of Kedong sufu with autochthonous starter cultures Kocuria rosea  KDF3 and its protease KP3 as adjuncts

 

 

Journal  of Applied Microbiology

32

SCI

Enterococcus  xiangfangensis sp nov, isolated from Chinese pickle

李春艳

谷春涛

INTERNATIONAL  JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY  

33

SCI

ACE  INHIBITION AND ENZYMATIC RESISTANCE IN VITRO OF A CASEIN HYDROLYSATE  SUBJECTED TO PLASTEIN REACTION IN THE PRESENCE OF EXTRINSIC PROLINE AND  ETHANOL- OR METHANOL-WATER FRACTIONATION

 

赵新淮

INTERNATIONAL  JOURNAL OF FOOD PROPERTIES  

34

SCI

Impact  of Diet in Shaping Gut Microbiota Revealed by a Comparative Study in Infants  During the First Six Months of Life

范文广

霍贵成

JOURNAL  OF MICROBIOLOGY AND BIOTECHNOLOGY

35

SCI

Antioxidant  capacity of maillard reaction products formed by a porcine plasma protein  hydrolysate-sugar model system as related to chemical
 characteristics

 

孔保华

FOOD  SCIENCE AND BIOTECHNOLOGY

36

SCI

Optimization  of some conditions of Neutrase-catalyzed plastein reaction to mediate  ACE-inhibitory activity in vitro of casein hydrolysate prepared by Neutrase

 

赵新淮

JOURNAL  OF FOOD SCIENCE AND TECHNOLOGY-MYSORE  

37

SCI

Stability  and cytotoxicity of angiotensin-I-converting enzyme inhibitory peptides derived  from bovine casein

 

姜瞻梅

JOURNAL  OF ZHEJIANG UNIVERSITY-SCIENCE B

38

SCI

The  preparation of an oligochitosan-glycosylated and cross-linked caseinate  obtained by a microbial transglutaminase and its functional properties

宋春丽

赵新淮

INTERNATIONAL  JOURNAL OF DAIRY TECHNOLOGY  

39

SCI

Comparison  of methods for the microbiological identification and typing of Cronobacter  species in infant formula

 

姜毓君

JOURNAL  OF DAIRY SCIENCE

40

SCI

The  Treg/Th17 imbalance in bovine β-lg-sensitized mice

李艾黎

孟祥晨

International  Dairy Journal

41

SCI

The  role of plNC8HK-plnD genes in bacteriocin production in Lactobacillus  plantarum KLDS1.0391

满丽莉

孟祥晨

INTERNATIONAL  DAIRY JOURNAL

42

SCI

Comparison  of Immunomodulating Properties of Beta-Lactoglobulin and its Hydrolysates

段翠翠

霍贵成

IRANIAN  JOURNAL OF ALLERGY ASTHMA AND IMMUNOLOGY  

43

SCI

Ultrasound-assisted  aqueous enzymatic extraction of oil from perilla (Perilla frutescens L.)  seeds

江连洲

江连洲

CyTA-Journal  of Food

44

SCI

In  vitro cytoprotection of modified casein hydrolysates by plastein reaction on  rat hepatocyte cells

赵新淮

赵新淮

CYTA-JOURNAL  OF FOOD  

45

SCI

EVALUATION  OF ANTIOXIDANT PROPERTIES IN VITRO OF PLASTEIN-REACTION-STRESSED SOYBEAN  PROTEIN HYDROLYSATE

赵新淮

赵新淮

INTERNATIONAL  JOURNAL OF FOOD PROPERTIES  

46

SCI

Immunoregulatory  effects on Caco-2 cells and mice of exopolysaccharides isolated from  Lactobacillus acidophilus NCFM

李理
姜毓君

满朝新

FOOD  & FUNCTION  

47

SCI

Effect  of Extruding Full-Fat Soy Flakes on Trans Fat Content

冯红霞

 

The  Scientific World Journal

48

SCI

GELATION  AND IN VITRO DIGESTIBILITY OF SOYBEAN PROTEIN ISOLATE TREATED BY A TERNARY  SYSTEM CONTAINING HORSERADISH PEROXIDASE, GLUCOSE OXIDASE, AND GLUCOSE

 

赵新淮

INTERNATIONAL  JOURNAL OF FOOD PROPERTIES  

49

SCI

Heating  Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced  Oil in Comparison with Other Blended Oils

李杨

李杨

Journal  of Chemistry

50

SCI

Relationship  between secondary structure and surface hydrophobicity of soybean protein  isolate subjected to heat treatment

王忠江

李杨

Journal  of Chemistry

51

SCI

Blending  of Soybean Oil with Selected Vegetable Oils: Impaction Oxidative Stability  and Radical Scavenging Activity

江连洲

江连洲

Asian  Pacific Journal of Cancer Prevention

52

SCI

HPLC  Analysis of Water-Soluble Vitamins (B2, B3, B6, B12, and C) and Fat-Soluble  Vitamins (E, K, D, A, and β-Carotene) of Okra (Abelmoschus esculentus)

江连洲

江连洲

Journal  of Chemistry

53

SCI

Effect  of ultrasound treatment on the wet heating Maillard reaction between  β-conglycinin and maltodextrin and on the emulsifying properties of  conjugates

张 波

迟玉杰

European  Food Research and Technology

54

SCI

Stability  of Soybean Oil Degumming Using Immobilized Phospholipase A(2)

于殿宇

马 莺

JOURNAL  OF OLEO SCIENCE

55

SCI

Optimization  of ethanol-ultrasound-assisted destabilization of a cream recovered from  enzymatic extraction of soybean oil

 

江连洲

Journal  of the American Oil Chemists' Society

57

SCI

Comparison  of the Function and Conformation of Human beta-Casein and Bovine

刘微

刘宁

SPECTROSCOPY  AND SPECTRAL ANALYSIS

58

SCI

Effects  of Enzymatic Hydrolysis on the Allergenicity of Whey Protein Concentrates

段翠翠

霍贵成

IRANIAN  JOURNAL OF ALLERGY ASTHMA AND IMMUNOLOGY  

59

EI

The  Research of Passive Effect for Rice Bran Lipase by Extruder

杨祎晨

肖志刚

Journal  of Chinese Institute of Food Science and Technology

60

EI

Extrusion Passivating  Parameters of Peroxidase in Full Fat ice Bran

高洋

肖志刚

Journal  of the Chinese Cereals and Oils Association

61

EI

The  Optimization of Enzymatic Synthesis of Low Calorie  Triglycerides in Supercritical CO2 State

于殿宇

江连州

Journal  of the Chinese Cereals and Oils Association

62

EI

Research  of Attapulgite in Monochromatic Light Conditions on Soybean Oil Decoloration  Characteristic

王立琦

于殿宇

Journal  of the Chinese Cereals and Oils Association

63

EI

高压CO2对水酶法乳状液破乳影响的研究

江连洲

江连洲

中国粮油学报

64

EI

大豆分离蛋白热性质及其空间构象对表面疏水性的影响

江连洲

江连洲

中国粮油学报

65

EI

超声波辅助水酶法提取红花籽油的工艺研究

江连洲

江连洲

中国粮油学报

66

EI

水酶法提去大豆油与其他不同种大豆油品质差异研究

江连洲

江连洲

中国粮油学报

67

EI

结构油脂微胶囊提高婴儿液态奶稳定性

魏巍

刘宁

中国食品学报

68

EI

不同加工工艺对婴儿配方奶粉中唾液酸存在模式的影响

刘宁

刘宁

现代食品科学

69

EI

Apoptosis  in Jurkat Cells Induced by Lcin from Different Sources

赵宁

许晓曦

Modern Food  Science and Technology

70

EI

The  Research of Passive Effect for Rice Bran Lipase by Extruder

杨祎晨

肖志刚

Journal  of Chinese Institute of Food Science and Technology

71

EI

Extrusion Passivating  Parameters of Peroxidase in Full Fat ice Bran

高洋

肖志刚

Journal  of the Chinese Cereals and Oils Association

72

EI

The  Optimization of Enzymatic Synthesis of Low Calorie  Triglycerides in Supercritical CO2 State

于殿宇

江连州

Journal  of the Chinese Cereals and Oils Association

73

EI

Research  of Attapulgite in Monochromatic Light Conditions on Soybean Oil Decoloration  Characteristic

王立琦

于殿宇

Journal  of the Chinese Cereals and Oils Association

74

EI

高压CO2对水酶法乳状液破乳影响的研究

江连洲

江连洲

中国粮油学报

75

EI

大豆分离蛋白热性质及其空间构象对表面疏水性的影响

江连洲

江连洲

中国粮油学报

76

EI

超声波辅助水酶法提取红花籽油的工艺研究

江连洲

江连洲

中国粮油学报

77

EI

水酶法提去大豆油与其他不同种大豆油品质差异研究

江连洲

江连洲

中国粮油学报

78

EI

结构油脂微胶囊提高婴儿液态奶稳定性

魏巍

刘宁

中国食品学报

79

EI

不同加工工艺对婴儿配方奶粉中唾液酸存在模式的影响

刘宁

刘宁

现代食品科学

80

EI

Apoptosis  in Jurkat Cells Induced by Lcin from Different Sources

赵宁

许晓曦

Modern Food  Science and Technology

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