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 |
吕 蕾 |
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 |
陈 晨 |
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 |
陈 晨 |
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 |
胥 伟 |
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 |
胥 伟 |
迟玉杰 |
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT |
0.435 |
9 |
SCI |
antioxidant，ace inhibitory activities and functional properties of egg white protein hydrolysate |
陈 晨 |
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 |
贾 娜 |
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 |
孙 慧 |
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 |
高 博 |
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 |
李 丹 |
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 |
|
刘 骞 |
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 |
|
王 聪 |
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 |
|
