序号 |
文章名 |
教师名称 |
第一/通讯作者 |
时间 |
杂志 |
1 |
Effect of In Vitro Digestion on Phytochemical Profiles and Cellular Antioxidant Activity of Whole Grains |
龚二生 |
第一作者 |
2019 |
Journal of Agricultural and Food Chemistry |
2 |
Insulin: a review of analytical methods |
沈昳潇 |
第一作者 |
2019 |
Analyst |
3 |
Effects on the color, taste, and anthocyanins stability of blueberry wine by different contents of mannoprotein |
孙希云 |
第一作者 |
2019 |
Food Chemistry |
4 |
Identification of Cyanidin-3-arabinoside Extracted from Blueberry as a Selective Protein Tyrosine Phosphatase 1B Inhibitor |
田金龙 |
第一作者 |
2019 |
Journal of Agricultural and Food Chemistry |
5 |
A “Green” Homogenate Extraction Coupled with UHPLC-MS for the Rapid Determination of Diterpenoids in Croton Crassifolius |
田金龙 |
第一作者 |
2019 |
Molecules |
6 |
Blueberry malvidin-3-galactoside suppresses hepatocellular carcinoma by regulating apoptosis, proliferation, and metastases pathways in vivo and in vitro |
王月华 |
第一作者 |
2019 |
Journal of Agricultural and Food Chemistry |
7 |
Polyphenol-rich blue honeysuckle extract alleviates silica-induced lung T fibrosis by modulating Th immune response and NRF2/HO-1 MAPK signaling |
赵 金 |
第一作者 |
2019 |
Journal of Functional Foods |
8 |
Pectin oligosaccharide from hawthorn fruit ameliorates hepatic inflammation via NF-κB inactivation in high-fat diet fed mice |
李拖平 |
第一作者 |
2019 |
Journal of Functional Foods |
9 |
Effect of 1-methylcyclopropene (1-MCP) on quality of button mushrooms (Agaricus bisporus) packaged in different packaging materials |
孙炳新 |
第一作者 |
2019 |
Postharvest Biology and Technology |
10 |
Mild oxidation promotes myosin S2 cross-linking by microbial transglutaminase |
李春强 |
第一作者 |
2019 |
Food Chemistry |
11 |
The dynamic changes of chemical components and microbiota during the natural fermentation process in Da-Jiang, a Chinese popular traditional fermented condiment |
乌日娜 |
第一作者 |
2018 |
Food Research International |
12 |
Molecular Mechanisms underlying Catalytic Activity of Delta 6 Desaturase from Glossomastix chrysoplasta and Thalassiosira pseudonana |
史海粟 |
第一作者 |
2018 |
Journal of Lipid Research |
13 |
Production of eicosapentaenoic acid by application of a delta-6 desaturase with the highest ALA catalytic activity in algae |
史海粟 |
第一作者 |
2018 |
Microbial Cell Factories |
14 |
Effect of solution plasma process with hydrogen peroxide on the degradation of water-soluble polysaccharide from Auricularia auricula. II: Solution conformation and antioxidant activities in vitro |
马凤鸣 |
第一作者 |
2018 |
Carbohydrate Polymers |
15 |
Effects of Lonicera caerulea berry extract on lipopolysaccharide-induced toxicity in rat liver cells: Antioxidant, anti-inflammatory, and anti-apoptotic activities |
王月华 |
第一作者 |
2017 |
Journal of Functional Foods |
16 |
Changes in anthocyanins and volatile components of purple sweet potato fermented alcoholic beverage during aging |
李苏红 |
第一作者 |
2017 |
Food Research International |
17 |
Haw Pectin pentaglaracturonide inhibits fatty acid synthesis and improves insulin sensitivity in high-fat-fed mice |
李苏红 |
第一作者 |
2017 |
Journal of Functional Foods |
18 |
Molecular Mechanisms underlying Catalytic Activity of Delta 6 Desaturase from Glossomastix chrysoplasta and Thalassiosira pseudonana |
史海粟 |
第一作者 |
2017 |
Journal of Lipid Research |
19 |
Comparative Analysis of Whey N-Glycoproteins in Human Colostrum and Mature Milk Using Quantitative Glycoproteomics |
曹雪妍 |
第一作者 |
2017 |
Journal of Agricultural and Food Chemistry |
20 |
Comparative proteomic analysis of milk-derived exosomes in human and bovine colostrum and mature milk samples by iTRAQ-coupled LC-MS/MS |
杨梅 |
第一作者 |
2017 |
Food Research International |
21 |
Effect of solution plasma process with bubbling gas on physicochemical properties of chitosan |
马凤鸣 |
第一作者 |
2017 |
Journal of Biological Macromolecules |
22 |
The facile synthesis of a chitosan Cu(II) complex by solution plasmaprocess and evaluation of their antioxidant activities |
马凤鸣 |
第一作者 |
2017 |
Journal of Biological Macromolecules |
23 |
Betanin attenuates oxidative stress and inflammatory reaction in kidney of paraquat-treated rat |
檀德宏 |
第一作者 |
2015 |
Food and Chemical Toxicology |
24 |
Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China. |
乌日娜 |
第一作者 |
2015 |
International Journal of Food Microbiology |