| 论文题目 |
刊物名称 |
收录类别 |
发表年月 |
第一作者或全部作者 |
第一作者单位 |
排名 |
|---|
| Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products |
Comprehensive reviews on Food Science and Food Safety |
SCI/EI（影响因子15.786, ESI前10%） |
2023 |
Zekang Peng |
中国农业大学 |
通讯作者/7 |
| Mechanism of freezing treatment to improve the efficiency of hot air impingement drying of steamed Cistanche deserticola and the quality attribute of the dried product |
Industrial Crops & Products |
SCI/EI（影响因子6.449, ESI前10%） |
2023 |
Ziping Ai |
中国农业大学 |
通讯作者/7 |
| Investigation of physicochemical and textural properties of brown rice by hot air assisted radio frequency drying |
Food and Bioprocess Technology |
SCI/EI(影响因子5.581, ESI前20%) |
2023 |
Naveed Mahmood |
中国农业大学 |
通讯作者/6 |
| Successive Two-Stage Hot Air-Drying with Humidity Control Combined Radio Frequency Drying Improving Drying Efficiency and Nutritional Quality of Amomi fructus |
Food and Bioprocess Technology |
SCI/EI(影响因子5.581, ESI前20%) |
2023 |
Ziping Ai |
中国农业大学 |
通讯作者/6 |
| Impact of radio frequency treatment on textural properties of food products: An updated review. |
Trends in Food Science & Technology |
SCI/EI（影响因子16.002, ESI前10%） |
2022 |
Yue Zhang |
中国农业大学 |
通讯作者/9 |
| Understanding the factors affecting the surface chemical composition of dairy powders: A systematic review |
Critical Reviews in Food Science and Nutrition |
SCI/EI（影响因子11.208, ESI前10%） |
2022 |
Yue Zhang |
中国农业大学 |
通讯作者/3 |
| Revealing color change and drying mechanisms of pulsed vacuum steamed Cistanche deserticola through bioactive components, microstructural and starch gelatinization properties |
Food Research International |
SCI/EI（影响因子7.425, ESI前10%） |
2022 |
Ziping Ai |
中国农业大学 |
通讯作者/6 |
| Dielectric loss mechanism of powdered infant formula milk |
Innovative Food Science and Emerging Technologies |
SCI/EI（影响因子7.104, ESI前10%） |
2022 |
Yawen Lin |
中国农业大学 |
通讯作者/6 |
| Improving drying efficiency and product quality of Stevia rebaudiana leaves using innovative medium-and short-wave infrared drying (MSWID) |
Innovative Food Science and Emerging Technologies |
SCI/EI（影响因子7.104, ESI前10%） |
2022 |
Ziping Ai |
中国农业大学 |
通讯作者/10 |
| Effect of high-humidity hot air impingement steaming (HHAIS) on Cistanche deserticola slices: drying characteristics, weight loss, microstructure, color, and active components |
Frontiers in Nutrition |
SCI/EI(影响因子6.590, ESI前20%) |
2022 |
Ziping Ai |
中国农业大学 |
通讯作者/7 |
| Surface free fat bridging contributes to the stickiness of powdered infant formula milk pasteurized by radio frequency dry heat treatment |
Journal of Food Engineering |
SCI/EI(影响因子6.203, ESI前20%) |
2022 |
Yue Zhang |
中国农业大学 |
通讯作者/5 |
| Relative humidity control during shiitake mushroom (Lentinus edodes) hot air drying based on appearance quality |
Journal of Food Engineering |
SCI/EI(影响因子6.203, ESI前20%) |
2022 |
Xingyi Li |
中国农业大学 |
通讯作者/8 |
| Effects of hot air assisted radio frequency drying on heating uniformity, drying characteristics and quality of paddy |
LWT-Food Science and Technology |
SCI/EI(影响因子6.056, ESI前20%) |
2022 |
Naveed Mahmood |
中国农业大学 |
通讯作者/5 |
| Comparative analyses of five drying techniques on drying attributes, physicochemical aspects, and flavor components of Amomum villosum fruits |
LWT-Food Science and Technology |
SCI/EI(影响因子6.056, ESI前20%) |
2022 |
Ziping Ai |
中国农业大学 |
通讯作者/3 |
| Effects of multiscale-mechanical fragmentation on techno-functional properties of industrial tobacco waste |
Powder Technology |
SCI/EI (影响因子5.640) |
2022 |
Yue Zhang |
中国农业大学 |
通讯作者/9 |
| Effect of hot air impingement drying on drying behavior, volatile components profile, shell burst ratio, flavonoid contents, microstructure of Amomum villosum fruits |
Drying Technology |
SCI/EI（影响因子3.556） |
2022 |
Ziping Ai |
中国农业大学 |
通讯作者/7 |
| Improvement of drying efficiency and physicochemical quality of kiwifruit slices using infrared-assisted tilted tray air impingement drying |
Drying Technology |
SCI/EI（影响因子3.556） |
2022 |
Mengjia Li |
中国农业大学 |
通讯作者/6 |
| Effect of hot air assisted radio frequency intermittent drying with tempering on physicochemical properties of milled rice |
Transactions of CSAE |
EI |
2022 |
Naveed Mahmood |
中国农业大学 |
通讯作者/4 |
| 倾斜料盘式气体射流冲击干燥机优化设计及试验验证 |
农业工程学报 |
EI |
2022 |
刘嫣红 |
中国农业大学 |
1/4 |
| 基于动网格的白萝卜热风干燥热质传递研究 |
农业机械学报 |
EI |
2022 |
吴孟秋 |
中国农业大学 |
通讯作者/6 |
| Mechanical grinding alters physicochemical, structural, and functional properties of tobacco (Nicotiana tabacum L.) leaf powders |
Industrial Crops & Products |
SCI/EI（影响因子6.449, ESI前10%） |
2021 |
Yue Zhang |
中国农业大学 |
通讯作者/6 |
| Widely Targeted Metabolomics Analysis to Reveal Transformation Mechanism of Cistanche Deserticola Active Compounds During Steaming and Drying Processes |
Frontiers in Nutrition |
SCI/EI(影响因子6.590, ESI前20%) |
2021 |
Ziping Ai |
中国农业大学 |
通讯作者/5 |
| Computer vision online measurement of shiitake mushroom (Lentinus edodes) surface wrinkling and shrinkage during hot air drying with humidity control |
Journal of Food Engineering |
SCI/EI(影响因子6.203, ESI前20%) |
2021 |
Xingyi Li |
中国农业大学 |
通讯作者/5 |
| Effects of high-humidity hot air impingementsteaming on Gastrodia elata: steaming degree,weight loss, texture, drying kinetics,microstructure and active components |
Food and Bioproducts Processing |
SCI/EI(影响因子5.105) |
2021 |
Yongkang Xie |
中国农业大学 |
通讯作者/8 |
| Moisture sorption and thermodynamic properties of Camellia oleifera seeds as influenced by oil content |
International Journal of Agricultural and Biological Engineering |
SCI/EI(影响因子1.885) |
2021 |
Guangfei Zhu |
中国农业大学 |
通讯作者/6 |
| Radio frequency treatment accelerates drying rates and improves vigor of corn seeds |
Food Chemistry |
SCI/EI（影响因子7.514, ESI前10%） |
2020 |
Yucen Xie |
中国农业大学 |
通讯作者/5 |
| Postharvest processing and storage methods for Camellia oleifera seeds |
Food Reviews International |
SCI/EI(影响因子6.478, ESI前10%) |
2020 |
Guangfei Zhu |
中国农业大学 |
通讯作者/10 |
| Combined medium- and short-wave infrared and hot air impingement drying of sponge gourd (Luffa cylindrical) slices |
Journal of Food Engineering |
SCI/EI(影响因子5.354, ESI前20%) |
2020 |
Yue Zhang |
中国农业大学 |
通讯作者/7 |
| Thermal inactivation of Cronobacter sakazakii ATCC 29544 in powdered infant formula milk using thermostatic radio frequency |
Food Control |
SCI/EI (影响因子5.548, ESI前20%) |
2020 |
Yue Zhang |
中国农业大学 |
通讯作者/8 |
| Validation of radio frequency assisted traditional thermal processing for pasteurization of powdered infant formula milk |
Food Control |
SCI/EI (影响因子5.548, ESI前20%) |
2020 |
Yawen Lin |
中国农业大学 |
通讯作者/5 |
| Effects of radio frequency on physicochemical properties of powdered infant formula milk as compared with conventional thermal treatment |
LWT-Food Science and Technology |
SCI/EI(影响因子4.952, ESI前20%) |
2020 |
Yue Zhang |
中国农业大学 |
通讯作者/4 |
| 热风干燥过程相对湿度对香菇品质的影响 |
农业工程学报 |
EI |
2020 |
李星仪 |
中国农业大学 |
通讯作者/8 |
| 真空脉动蒸制对天麻升温速率及品质的影响 |
农业工程学报 |
EI |
2020 |
谢永康 |
中国农业大学 |
通讯作者/7 |
| 油茶籽储藏品质变化规律及条件优化 |
农业工程学报 |
EI |
2020 |
朱广飞 |
中国农业大学 |
通讯作者/7 |
| Optimization of drying conditions and composition to reduce wall sticking during spray drying of infant formula milk |
International Journal of Agricultural and Biological Engineering |
SCI/EI(影响因子1.349) |
2018 |
Yawen Lin |
中国农业大学 |
通讯作者/6 |
| 基于加热均匀性的射频干燥系统结构优化与试验 |
农业工程学报 |
EI |
2018 |
谢永康 |
中国农业大学 |
通讯作者/7 |
| Pulsed vacuum drying of rhizoma dioscoreae slices |
LWT-Food Science and Technology |
SCI/EI(影响因子3.129, ESI前10%-20%) |
2017 |
Yucen Xie |
中国农业大学 |
通讯作者/4 |
| Dielectric properties of powdered infant formula milk as influenced by frequency， temperature and main components |
2016 ASABE |
EI |
2016 |
Yawen Lin |
中国农业大学 |
通讯作者/5 |
| Moisture sorption and desorption isotherms of powdered infant formula milk with different compositions |
2016 ASABE |
EI |
2016 |
Lu Wang |
中国农业大学 |
通讯作者/5 |
| Comparison of Cronobacter sakazakii thermal death kinetics in powdered infant formula milk using hot water and combined radio frequency and hot air treatment |
2016 ASABE |
EI |
2016 |
Lu Wang |
中国农业大学 |
通讯作者/6 |
| Combined mid-infrared and hot air impingement drying of cucumber slices |
2016 ASABE |
EI |
2016 |
Junquan Rao |
中国农业大学 |
通讯作者/5 |
| Heating pattern of white bread loaf in combined radio frequency and hot air treatment |
Journal of Food Engineering |
SCI/EI(影响因子2.576, ESI前10%-20%) |
2013 |
Yanhong Liu |
中国农业大学 |
1/5 |
| Quality and mold control of enriched white bread by combined radio frequency and hot air treatment |
Journal of Food Engineering |
SCI/EI(影响因子2.414, ESI前10%-20%) |
2011 |
Yanhong Liu |
中国农业大学 |
1/6 |
| 射频技术在农产品和食品加工中的应用 |
农业机械学报 |
EI |
2010 |
刘嫣红 |
中国农业大学 |
1/3 |
| Analysis of bread loss factor using modified Debye equations |
Journal of Food Engineering |
SCI/EI(影响因子2.313, ESI前10%-20%) |
2009 |
Yanhong Liu |
中国农业大学 |
1/3 |
| Analysis of bread dielectric properties using mixture equations |
Journal of Food Engineering |
SCI/EI(影响因子2.313, ESI前10%-20%) |
2009 |
Yanhong Liu |
中国农业大学 |
1/3 |
| 射频-热风与热风处理保鲜白面包的比较 |
农业工程学报 |
EI |
2009 |
刘嫣红 |
中国农业大学 |
1/5 |
