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 |
贾 娜 |
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 |
李 春 |
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 |
李 良 |
马 莺 |
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 |
张 阳 |
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 |
温 研 |
赵新淮 |
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE |
19 |
SCI |
Purification and identification of an ACE-inhibitory peptide from walnut protein hydrolysate |
王 聪 |
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 |
王 鑫 |
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 |
刘 骞 |
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 |
马 莺 |
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 |
刘 骞 |
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 |
刘 骞 |
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 |
冯 镇 |
冯 镇 |
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 |
孙 辉 |
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 |
刘 骞 |
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 |
徐 微 |
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 |
邬 威 |
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 |
卢 雁 |
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 |
李 杨 |
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 |
姜 畔 |
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 |
李 杨 |
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 Ｒice 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 Ｒice 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 |
