1

Effects of γ-polyglutamic acid on the physicochemical properties and microstructure of grass carp (Ctenopharyngodon idellus) surimi during frozen storage

李拖平

通讯作者

2020

LWT - Food Science and Technology

4.006

农产品商品化过程控制理论及技术

2

 Preparation and characterization of highly lipophilic modified potato starch by ultrasound and freeze-thaw treatments

李苏红

通讯作者

2020

Ultrasonics Sonochemistry

7.279

粮油全值化加工与利用

3

Preparation and antioxidative stability of the potato protease inhibitors (PPIs) from potato starch waste-water

李苏红

通讯作者

2020

LWT - Food Science and Technology

4.006

粮油全值化加工与利用

4

Advances in umami taste and aroma of edible mushrooms

辛广

通讯作者

2020

Trends in Food Science & Technology

11.077

果蔬加工团队

5

Effects of different fertilization modes on rice yield and quality under a rice-crab culture system.

吴朝霞

通讯作者

2020

Plos One

3.337

果蔬加工团队

6

Ozone Treatment Pak Choi for the Removal of Malathion and Carbosulfan Pesticide Residues

吴朝霞

通讯作者

2020

Food Chemistry

6.306

果蔬加工团队

7

Effect of heating on the digestibility of isolated hempseed (Cannabis sativa L.) protein and bioactivity of its pepsin-pancreatin digests

孟宪军

通讯作者

2020

Food Chemistry

6.306

果蔬加工团队

8

Stability and structural characteristics of amylopectin nanoparticle-binding anthocyanins in Aronia melanocarpa

孟宪军

通讯作者

2020

Food Chemistry

6.306

果蔬加工团队

9

Ripening affects the physicochemical properties, phytochemicals and antioxidant capacities of two blueberry cultivars

孟宪军

通讯作者

2020

POSTHARVEST BIOLOGY AND TECHNOLOGY

4.303

果蔬加工团队

10

Glycine betaine treatment alleviates loss of aroma-related esters in cold-stored Nanguo' pears by regulating the lipoxygenase pathway

纪淑娟

通讯作者

2020

Food Chemistry

6.306

果蔬采后生物学与贮运保鲜

11

Disorder of membrane metabolism induced membrane instability plays important role in pericarp browning of refrigerated 'Nanguo' pears

纪淑娟

通讯作者

2020

Food Chemistry

6.306

果蔬采后生物学与贮运保鲜

12

Combining salicylic acid and trisodium phosphate alleviates chilling injury in bell pepper (Capsicum annuum L.) through enhancing fatty-acid desaturation efficiency and water retention

纪淑娟

通讯作者

2020

Food Chemistry

6.306

果蔬采后生物学与贮运保鲜

13

Insights into profiling of volatile ester and LOX-pathway related gene families accompanying post-harvest ripening of 'Nanguo' pears.

纪淑娟

通讯作者

2020

Food Chemistry

6.306

果蔬采后生物学与贮运保鲜

14

Influence of Melatonin Treatment on Peel Browning of Cold-Stored
“Nanguo” Pears

纪淑娟

通讯作者

2020

Food and Bioprocess Technology

3.647

果蔬采后生物学与贮运保鲜

15

Membrane lipid metabolism in relation to core browning during ambient
storage of ‘Nanguo’ pears

纪淑娟

通讯作者

2020

Postharvest Biology and Technology

4.765

果蔬采后生物学与贮运保鲜

16

PuMYB21/PuMYB54 coordinately activate PuPLDβ1 transcription during peel browning of cold-stored ‘Nanguo’ pears

纪淑娟

通讯作者

2020

Horticulture Research

5.57

果蔬采后生物学与贮运保鲜

17

Melatonin ameliorates chilling injury in green bell peppers during storage by regulating membrane lipid metabolism and antioxidant capacity

纪淑娟

通讯作者

2020

Postharvest Biology and Technology

4.765

果蔬采后生物学与贮运保鲜

18

Methyl jasmonate pretreatment improves aroma quality of cold-stored 'Nanguo' pears by promoting ester biosynthesis

纪淑娟

通讯作者

2020

Food Chemistry

6.306

果蔬采后生物学与贮运保鲜

19

Calcium treatment alleviates pericarp browning of 'Nanguo' pears by regulating the GABA shunt after cold storage

纪淑娟

通讯作者

2020

Frontiers in Plant Science

5.207

果蔬采后生物学与贮运保鲜

20

Effect of unsaturated fatty acids on glycation product formation pathways (Ⅰ) the role of oleic acid

刘玲

通讯作者

2020

FOOD RESEARCH INTERNATIONAL

4.972

果蔬采后生物学与贮运保鲜

21

Transcriptome analysis of postharvest blueberries (Vaccinium corymbosum ‘Duke’)in response to cold stress

周倩

通讯作者

2020

BMC Plant Biology

3.67

果蔬采后生物学与贮运保鲜

22

Label-Free Quantitative Proteomics Reveals the Multitargeted Antibacterial Mechanisms of Lactobionic Acid against Methicillin- Resistant Staphylococcus aureus (MRSA) using SWATH-MS Technology

岳喜庆

通讯作者

2020

Journal of Agricultural and Food Chemistry

3.571

动物源食品加工与利用团队

23

Characterization and comparison of lipids in bovine colostrum and mature milk based on UHPLC-QTOF-MS lipidomics

岳喜庆

通讯作者

2020

Food Research International

3.579

动物源食品加工与利用团队

24

Comparative analysis of whey proteins in donkey colostrum and mature milk using quantitative proteomics

岳喜庆

通讯作者

2020

Food Research International

3.579

动物源食品加工与利用团队

25

Antibacterial activity and mechanism of lactobionic acid against Pseudomonas fluorescens and Methicillin-resistant Staphylococcus aureus and its application on whole milk

岳喜庆

通讯作者

2020

Food Control

4.248

动物源食品加工与利用团队

26

Comparative exploration of free fatty acids in donkey colostrum and mature milk based on a metabolomics approach

岳喜庆

通讯作者

2020

Journal of Dairy Science

3.333

动物源食品加工与利用团队

27

Interaction of xylitol with whey proteins: Multi-spectroscopic techniques and docking studies

岳喜庆

通讯作者

2020

Food Chemistry

6.306

动物源食品加工与利用团队

28

Donkey milk inhibits triple-negative breast tumor progression and is associated with increased cleaved-caspase-3 expression.

岳喜庆

通讯作者

2020

Food & Function

3.241

动物源食品加工与利用团队

29

Quantitative lipidomics reveals alterations in donkey milk lipids according to lactation

岳喜庆

通讯作者

2020

Food Chemistry

6.306

动物源食品加工与利用团队

30

The thermal oxidation evolution 1 and relationship of unsaturated fatty acids and characteristic functional groups in blended oils with raspberry seed oil during deep-frying process by Low field Nuclear Magnetic Resonance and 1H Nuclear Magnetic Resonance

邵俊花

通讯作者

2020

LWT - Food Science and Technology

4.006

动物性食品加工与利用团队

31

Optimization of anthocyanins conversion using chokeberry pomace rich in polymeric proanthocyanidins and cellular antioxidant activity analysis

李斌

通讯作者

2020

LWT - Food Science and Technology

4.006

健康食品营养与创制

32

Lonicera caerulea L. polyphenols alleviate oxidative stress-induced intestinal environment imbalance and lipopolysaccharide-induced liver injury in HFD-fed rats by regulating the Nrf2/HO-1/NQO1 and MAPK pathways

王月华

通讯作者

2020

 Molecular Nutrition & Food Research

5.03

健康食品营养与创制

33

Effect of whey protein isolate on the stability and antioxidant capacity of
blueberry anthocyanins: A mechanistic and in vitro simulation study

李斌

通讯作者

2020

Food Chemistry

6.306

健康食品营养与创制

34

Transcriptome profiling reveals the roles of pigment mechanisms in postharvest broccoli yellowing

纪淑娟

通讯作者

2019

Horticulture Research

3.368

采后果蔬生物学与贮运保鲜

35

Insights into the metabolism of membrane lipid fatty acids accosiated with chilling injury of postharvest bell peppers

纪淑娟

通讯作者

2019

Food Chemistry

5.399

采后果蔬生物学与贮运保鲜

36

Chlorophyll degradation and carotenoid biosynthetic pathways: Gene expression and pigment content in broccoli during yellowing

纪淑娟

通讯作者

2019

Food Chemistry

5.399

采后果蔬生物学与贮运保鲜

37

GABA shunt modulates mitochondrial antioxidant system to alleviate peel browning of ‘Nanguo’ pears during shelf life after cold storage

纪淑娟

通讯作者

2019

Food Chemistry

5.399

采后果蔬生物学与贮运保鲜

38

24-epibrassinolide treatment regulates broccoli yellowing during shelf life

纪淑娟

通讯作者

2019

Postharvest Biology and Technology

3.112

采后果蔬生物学与贮运保鲜

39

Transcriptome analysis of harvested bell peppers(Capsicum annum L.) in response to cold stress

纪淑娟

通讯作者

2019

Plant Physiology and Biochemistry

3.404

采后果蔬生物学与贮运保鲜

40

Potential of jasmonic acid (JA) in accelerating  postharvest yellowing of broccoli by promoting its chlorophyll degradation.

纪淑娟

通讯作者

2019

Food Chemistry

5.399

采后果蔬生物学与贮运保鲜

41

Ethylene plays an important role in the softening and sucrose metabolism of blueberries postharvest

纪淑娟

通讯作者

2019

Food Chemistry

5.399

采后果蔬生物学与贮运保鲜

42

Transcription factor CaNAC1 regulates low temperature induced phospholipid degradation in green bell pepper

纪淑娟

通讯作者

2019

Journal of Experimental Botany

5.360

采后果蔬生物学与贮运保鲜

43

Exogenous glycine betaine treatment alleviates low temperature-induced pericarp browning of ‘Nanguo’ pears by regulating antioxidant enzymes and proline metabolism

纪淑娟

通讯作者

2019

Food Chemistry

5.399

采后果蔬生物学与贮运保鲜

44

Effects of methyl jasmonate and melatonin treatments on the sensory quality and bioactive compounds of harvested broccoli

纪淑娟

通讯作者

2019

RSC Advances

3.096

采后果蔬生物学与贮运保鲜

45

Changes in membrane lipid metabolism accompany pitting in blueberry during refrigeration and subsequent storage at room temperature

周倩

通讯作者

2019

Frontiers in Plant Science

4.106

采后果蔬生物学与贮运保鲜

46

Effects of Oleic Acid on the Formation and Kinetic of Nε-(Carboxymethyl)lysine

刘玲

通讯作者

2019

LWT-Food Science and Technology

3.714

采后果蔬生物学与贮运保鲜

47

Blueberry polyphenols extract as a potential prebiotic with anti-obesity effects on C57BL/6 J mice by modulating the gut microbiota

李斌

通讯作者

2019

Journal of Nutritional Biochemistry

4.490

功能食品安全与健康

48

Protective effects of α-casein or β-casein on the stability and antioxidant capacity of blueberry anthocyanins and their interaction mechanism

李斌

通讯作者

2019

LWT-Food Science and Technology

3.714

功能食品安全与健康

49

Protective effects of  bovine serum albumin on blueberry anthocyanins under illumination conditions and their mechanism analysis

李斌

通讯作者

2019

Food Reasearch International

3.579

功能食品安全与健康

50

Preparation and properties of water-in-oil shiitake mushroom polysaccharide nanoemulsion

李苏红

通讯作者

2019

International Journal of Biological Macromolecule

4.784

粮油全值加工与利用

51

Stability and Structural Characteristics of Amylopectin Nanoparticle-Binding Anthocyanins in Aronia melanocarpa

孟宪军

通讯作者

2019

Food Chemistry

5.399

果蔬加工

52

Combinatorial effect of blueberry extracts and oxaliplatin in human colon cancer cells

孟宪军

通讯作者

2019

Journal of Cellular Physiology

4.522

果蔬加工

53

Disinfection of lettuce using organic acids: an ecological analysis using 16S rRNA sequencing

吴朝霞

通讯作者

2019

RSC Advances

3.049

果蔬加工

54

Reduction of Escherichia coli O157:H7 and naturally present microbes on fresh-cut lettuce using lactic acid and aqueous ozone

吴朝霞

通讯作者

2019

RSC Advances

3.049

果蔬加工

55

Reduction of Escherichia coli O157:H7, Listeria monocytogenes, and naturally present microbe counts on lettuce using an acid mixture of acetic and lactic acid

吴朝霞

通讯作者

2019

Microorganisms

4.167

果蔬加工

56

Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristic, textural quality and in vitro digestibility

邵俊花

通讯作者

2019

Food & Function

3.241

动物源食品加工与利用

57

The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy

邵俊花

通讯作者

2019

Food Chemistry

5.399

动物源食品加工与利用

58

An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China

乌日娜

通讯作者

2019

Food Research International

3.579

动物源食品加工与利用

59

Effects of Leuconostoc mesenteroides on physicochemical and microbial succession characterization of soybean paste, Da-jiang

乌日娜

通讯作者

2019

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

3.714

动物源食品加工与利用

60

Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China.

武俊瑞

通讯作者

2019

Food Chemistry

5.399

动物源食品加工与利用

61

Revisit gut microbiota and its impact on human health and disease

武俊瑞

通讯作者

2019

Journal of Food and Drug Analysis

4.176

动物源食品加工与利用

62

Ameliorative effect of Lactobacillus plantarum WW-fermented soy extract on rat fatty liver via the PPAR signaling pathway.

武俊瑞

通讯作者

2019

Journal of Functional Foods

3.197

动物源食品加工与利用

63

Label-Free Quantitative Proteomics Reveals the Multitargeted Antibacterial Mechanisms of Lactobionic Acid against Methicillin- Resistant Staphylococcus aureus (MRSA) using SWATH-MS Technology.

岳喜庆

通讯作者

2019

Journal of Agricultural and Food Chemistry

3.571

动物源食品加工与利用

64

Quantitative proteomic analysis of milk fat globule membrane (MFGM) proteins from donkey colostrum and mature milk.

岳喜庆

通讯作者

2019

Food & Function

3.241

动物源食品加工与利用

65

Antibacterial activity and mechanism of lactobionic acid against T Pseudomonas fluorescens and Methicillin-resistant Staphylococcus aureus and its application on whole milk

岳喜庆

通讯作者

2019

Food Control

4.248

动物源食品加工与利用

66

Characterization and comparison of milk fat globule membrane N-glycoproteomes from human and bovine colostrum and mature milk

岳喜庆

通讯作者

2019

Food & Function

3.241

动物源食品加工与利用

67

Characterization and comparison of whey N-glycoproteomes from human and bovine colostrum and mature milk.

岳喜庆

通讯作者

2019

Food Chemistry

5.399

动物源食品加工与利用

68

Comparative analysis of whey proteins in donkey colostrum and mature milk using quantitative proteomics.

岳喜庆

通讯作者

2019

Food Research International

3.579

动物源食品加工与利用

69

Quantitative lipidomics reveals alterations in donkey milk lipids according to lactation.

岳喜庆

通讯作者

2019

Food Chemistry

5.399

动物源食品加工与利用

70

Comparative metabolomics analysis of donkey colostrum and mature milk using UHPLC-QTOF-MS.

岳喜庆

通讯作者

2019

Journal of Dairy Science

3.082

动物源食品加工与利用

71

Quantitative proteomic analysis of milk fat globule membrane (MFGM) proteins from donkey colostrum and mature milk

岳喜庆

通讯作者

2019

Food & Function

3.241

动物源食品加工与利用

72

Expression and enzymatic characterization of rice α-galactosidase II displayed on yeast cell surface

李拖平

通讯作者

2019

Process Biochemistry

3.060

农产品商品化过程控制理论与技术

73

Preparative Purification of Polyphenols from Aronia melanocarpa (Chokeberry) with Cellular Antioxidant and Antiproliferative Activity

李斌

通讯作者

2018

Molecules

3.098

功能食品安全与健康

74

Anthocyanins extracted from Aronia melanocarpa protect SH-SY5Y cells against amyloid-beta (1–42)-induced apoptosis by regulating Ca2+ homeostasis and inhibiting mitochondrial dysfunction

孟宪军

通讯作者

2018

Journal of Agricultural and Food Chemistry

3.412

果蔬加工

75

Polyphenol-rich blue honeysuckle extract alleviates silica particle-induced inflammatory responses and macrophage apoptosis via NRF2/HO-1 and MAPK signaling

孟宪军

通讯作者

2018

Journal of Functional Foods

3.470

果蔬加工

76

Umami taste and its association with energy status in harvested Pleurotus geesteranus stores at different temperatures

辛广

通讯作者

2018

Food Chemistry

4.946

果蔬加工

77

Characterization and comparison of whey N-glycoproteomes from human and bovine colostrum and mature milks

岳喜庆

通讯作者

2018

Food Chemistry

4.946

动物源食品加工与利用

78

Quantitative N-glycoproteomics of milk fat globule membrane in human colostrum and mature milk   reveals changes in protein glycosylation during lactation

乌日娜

通讯作者

2018

Food & Function

3.289

动物源食品加工与利用

79

Production of eicosapentaenoic acid by application of a delta-6 desaturase with the highest ALA catalytic activity in algae

乌日娜

通讯作者

2018

Microbial Cell Factories

3.831

动物源食品加工与利用

80

Combined Use of C. butyricum Sx-01 and L. salivarius C-1-3 Improves Intestinal Health and Reduces the Amount of Lipids in Serum via Modulation of Gut Microbiota in Mice

乌日娜

通讯作者

2018

Nutrients

4.196

动物源食品加工与利用

81

Changes in Membrane Lipid Composition and Function Accompanying Chilling Injury in Bell Peppers

纪淑娟

通讯作者

2018

Plant and Cell Physiology

4.059

采后果蔬生物学与贮运保鲜团队

82

The effect of ethylene absorbent treatment on the softening of blueberry fruit

纪淑娟

通讯作者

2018

Food Chemistry

4.964

采后果蔬生物学与贮运保鲜团队

83

Membrane lipid metabolism changes and aroma ester loss in low-temperature stored Nanguo pears

纪淑娟

通讯作者

2018

Food Chemistry

4.964

采后果蔬生物学与贮运保鲜团队

84

Effect of low temperature storage on energy and lipid metabolisms accompanying peel browning of ‘Nanguo’ pears during shelf life

纪淑娟

通讯作者

2018

Postharvest Biology and Technology

3.112

采后果蔬生物学与贮运保鲜团队

85

Chicory inulin ameliorates type 2 diabetes mellitus and suppresses JNK and MAPK pathways in vivo and in vitro

孟宪军

通讯作者

2017

Molecular Nutrition & Food Research

4.518

果蔬加工

86

Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice

孟宪军

通讯作者

2017

ULTRASONICS SONOCHEMISTRY

4.213

果蔬加工

87

Comparative Analysis of Whey N-Glycoproteins in Human Colostrum and Mature Milk Using Quantitative Glycoproteomics

岳喜庆

通讯作者

2017

Journal of Agricultural and Food Chemistry

3.154

动物源食品加工与利用

88

Comparative proteomic analysis of milk-derived exosomes in human and bovine colostrum and mature milk samples by iTRAQ-coupled LC-MS/MS

岳喜庆

通讯作者

2017

Food Research International

3.182

动物源食品加工与利用

89

Cyanidin-3-O-glucoside attenuates amyloid-beta (1-40)-induced oxidative stress and apoptosis in SH-SY5Y cells through a Nrf2 mechanism

孙希云

通讯作者

2017

Journal of Functional Foods

3.144

功能食品安全与健康

90

Hydrogen sulfide may attenuate methylmercury-induced neurotoxicity via mitochondrial preservation

白冰

通讯作者

2017

Chemico-Biological Interactions

3.143

采后果蔬生物学与贮运保鲜

91

Pectin penta-oligogalacturonide reduces cholesterol accumulation by promoting bile acid biosynthesis and excretion in high-cholesterol-fed mice

李拖平

通讯作者

2017

Chemico-Biological Interactions

3.143

农产品商品化过程控制理论与技术

92

Physical, antioxidant and antimicrobial properties of modified peanut protein isolate based films incorporating thymol

张春红

通讯作者

2017

RSC Advances

3.108

粮油全值加工与利用

93

Antibacterial activity of juglone against Staphylococcus aureus: from apparent to proteomic

吴朝霞

通讯作者

2016

International Journal of Molecular Sciences

3.226

果蔬加工

94

Comparison of polyphenol, anthocyanin and antioxidant capacity in four varieties of Lonicera caerulea berry extracts

孟宪军

通讯作者

2016

Food Chemistry

4.529

果蔬加工

95

Lonicera caerulea berry extract attenuates lipopolysaccharide induced inflammation in BRL-3A cells: Oxidative stress, energy metabolism, hepatic function

孟宪军

通讯作者

2016

Journal of Functional Foods

3.144

果蔬加工

96

Lonicera caerulea berry extract suppresses lipopolysaccharide-induced inflammation via Toll-like receptor and oxidative stress-associated mitogen-activated protein kinase signaling

孟宪军

通讯作者

2016

Food & Function

3.247

果蔬加工

97

Migration of toluene through different plastic laminated films into food simulants

纪淑娟

通讯作者

2016

Food Control

3.496

采后果蔬生物学与贮运保鲜

98

Quantitative proteomic analysis of milk fat globule membrane (MFGM) proteins in human and bovine colostrum and mature milk samples through iTRAQ labeling

岳喜庆

通讯作者

2016

Food & Function

3.247

动物源食品加工与利用

99

The inhibitory effects ofγ-glutamylcysteine derivatives from fresh garlic on glycation radical formation

纪淑娟

通讯作者

2016

Food Chemistry

4.529

采后果蔬生物学与贮运保鲜

100

Low temperature conditioning prevents loss of aroma-related esters from ‘Nanguo’ pears during ripening at room temperature

纪淑娟

通讯作者

2015

Postharvest Biology and Technology

3.248

采后果蔬生物学与贮运保鲜

101

Purification of six lignans from the stems of Schisandra chinensis by using high-speed counter-current chromatography combined with preparative high-performance liquid chromatography

孟宪军

通讯作者

2015

Food Chemistry

4.052

果蔬加工

102

Modulation of Actinidia arguta fruit ripening by three ethylene

孟宪军

通讯作者

2015

Food Chemistry

4.052

果蔬加工

103

Physicochemical properties of corn starch isolated by acid liquid and L-cysteine

李新华

通讯作者

2015

Food Hydrocolloids

3.858

粮油全值化加工与利用