| 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 |
|---|
| Engineered Food Matrix: Precision Processing Strategies to Enhance Bioavailability of Bioactive Phytochemicals |
Compr Rev Food Sci F |
SCI |
2026 |
Li, J. H.; Zhu, H. J.; Yuan, X.; Ji, J. F.; Ren, J. B.; Liao, M. J. |
China Agricultural University |
通讯作者 |
| The difference of A ring and B ring effects of polyphenols on acrylamide formation in model systems |
Food Chemistry |
SCI |
2026 |
Yao, J.; Liu, X.; Huang, Y.; Xu, T.; Liu, Y.; Zhao, Y.; Ji, J.; Chen, F.; Hu, X.; Ma, L. |
China Agricultural University |
通讯作者 |
| Piceatannol, a catechol analog of resveratrol, is more effective in improving glucose metabolism disorders |
Food Biosci |
SCI |
2025 |
Sun, R. L.; Li, W.; Liao, M. J.; Yu, Y. R.; Mou, Y.; Ji, J. F.; Chen, F.; Hu, X. S.; Ma, L. J. |
China Agricultural University |
通讯作者 |
| From polyphenol to o-quinone: Occurrence, significance, and intervention strategies in foods and health implications |
Comprehensive Reviews in Food Science and Food Safety |
SCI |
2023 |
Geng et al. |
China Agricultural University |
通讯作者 |
| Toward the bioactive potential of myricitrin in food production: state-of-the-art green extraction and trends in biosynthesis |
Critical Reviews in Food Science and Nutrition |
SCI |
2023 |
Geng et al. |
China Agricultural University |
通讯作者 |
| A method on acrylamide elimination: Comparing and tracing reaction pathways of acrylamide and catechin (catechin quinone) using UHPLC-Q-exactive orbitrap mass spectrometry |
Food Chemistry |
SCI |
2023 |
Liu et al. |
China Agricultural University |
通讯作者 |
| Quinone reactivity: investigation of their contribution to nonenzymatic browning |
Food Frontiers |
ESCI |
2023 |
Yu et al. |
China Agricultural University |
通讯作者 |
| Investigation of the Quinone-quinone and Quinone-catechol products using 13C labeling, UPLC-Q-TOF/MS and UPLC-Q-Exactive Orbitrap/MS |
Food Research International |
SCI |
2023 |
Geng et al. |
China Agricultural University |
通讯作者 |
| Chloropropanols and their esters in foods: Exposure, formation and mitigationstrategies |
Food Chemistry Advances |
|
2023 |
Mou et al. |
China Agricultural University |
通讯作者 |
| Bamboo Shoots Modulate Gut Microbiota, Eliminate Obesity in High-Fat-Diet-Fed Mice and Improve Lipid Metabolism |
Foods |
SCI |
2023 |
Zhou et al. |
China Agricultural University |
通讯作者 |
| Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods |
Food Reviews International |
SCI |
2023 |
Geng et al. |
China Agricultural University |
通讯作者 |
| Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention |
Food Reviews International |
SCI |
2023 |
Geng et al. |
China Agricultural University |
通讯作者 |
| Insights into potential mitigation strategies for polycyclic aromatic hydrocarbons in foods |
Food Reviews International |
SCI |
2023 |
Xie et al. |
China Agricultural University |
通讯作者 |
| N-nitrosamines in processed meats: Exposure, formation and mitigation strategies |
Journal of Agriculture and Food Research |
|
2023 |
Xie et al. |
China Agricultural University |
通讯作者 |
| A preface for the special issue: Oxidation in food |
Food chemistry-X |
SCI |
2023 |
Ma |
China Agricultural University |
通讯作者 |
| Polyphenol Mediated Non-enzymatic Browning and its Inhibition in Apple Juice |
Food Chemistry |
SCI |
2023 |
Xu et al. |
China Agricultural University |
通讯作者 |
| Quinone-mediated non-enzymatic browning in model systems during long-term storage |
Food chemistry-X |
SCI |
2022 |
Su et al. |
China Agricultural University |
通讯作者 |
| Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation |
Food Research International |
SCI |
2022 |
Liu et al. |
China Agricultural University |
通讯作者 |
| High hydrostatic pressure induced gastrointestinal digestion behaviors of quercetin-loaded casein delivery systems under different calcium concentration |
Food chemistry-X |
SCI |
2024 |
Liao et al. |
China Agricultural University |
通讯作者 |
| Release of anthocyanins encapsulated by high hydrostatic pressure-treated micellar casein: Effect of serum Ca2+level during in vitro digestion |
Innovative Food Science & Emerging Technologies |
SCI |
2024 |
Ren et al. |
China Agricultural University |
通讯作者 |
| The aggregation of casein micelles induced by Ca2+ during digestion: effects on the release of loaded anthocyanins |
Food & Function |
SCI |
2024 |
Ren et al. |
China Agricultural University |
通讯作者 |
| Combination of α-lactalbumin and gum arabic for microencapsulation of L-menthol: The effects on flavor release during storage and rehydration |
Food Reviews International |
SCI |
2023 |
Peng et al. |
China Agricultural University |
通讯作者 |
| Gastric aggregation of micellar casein powders induced by high hydrostatic pressure: Effect of serum Ca2+ level |
Food Reviews International |
SCI |
2023 |
Peng et al. |
China Agricultural University |
通讯作者 |
| Guideline for measurement of condensed tannin |
Food Frontiers |
ESCI |
2023 |
Li et al. |
China Agricultural University |
通讯作者 |
| Controlled gastrointestinal digestion of micellar casein loaded anthocyanins: The chelating and complexing effect of dextran sulfate |
Food Hydrocolloids |
SCI |
2022 |
Liao et al. |
China Agricultural University |
通讯作者 |
| Glycated α-lactalbumin based micelles for quercetin delivery: Physicochemical stability and fate of simulated digestion |
Food chemistry-X |
SCI |
2022 |
Yin et al. |
China Agricultural University |
通讯作者 |
| The in-vitro digestion behaviors of micellar casein acting as wall materials in spray-dried microparticles: the relationships between colloidal calcium phosphate and the release of loaded blueberry anthocyanins |
Food Chemistry |
SCI |
2022 |
Liao et al. |
China Agricultural University |
通讯作者 |
| Multi-Tissue Acceleration of the Mitochondrial Phosphoenolpyruvate Cycle Improves Whole-Body Metabolic Health |
Cell Metabolism |
SCI |
2020 |
Abulizi et al. |
Yale University |
排名第七 |
| Myricitrin: Resources, Bioavailability, Bioactivity, and Potential Applications |
In: Xiao, J. (eds) Handbook of Dietary Flavonoids |
著作 |
2023 |
Geng et al. |
China Agricultural University |
通讯作者 |
