Jiming Li

BGI Research

H指数:24

被引数:3,939

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Time-resolved reprogramming of single somatic cells into totipotent states during plant regeneration

时间分辨的单个体细胞重编程为全能状态的过程发生在植物再生期间

Cell

IF42.5

2025-11-050

OAAI

Time-resolved reprogramming of single somatic cells into totipotent states during plant regeneration

时间分辨重编程：在植物再生过程中将单个体细胞重编程为全能状态

Cell

IF42.5

2025-09-160

OAAI

Copigmentation effects of different phenolics on color stability of three basic anthocyanins in wines: Chromaticity, thermodynamics and molecular dynamics simulation

不同酚类物质对三种基本花青素在葡萄酒中颜色稳定性的共色效应：色度、热力学及分子动力学模拟

FOOD CHEMISTRY

IF9.8

2025-06-010

PRE

Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives

葡萄酒风味相互作用：当前状况与未来方向——从跨学科和跨模态的角度

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2025-05-200

PRE

Phytomolecule Epimedin C Mitigates Cartilage Extracellular Matrix Degradation and Osteoarthritis Progression in Rats

植物分子表没食子儿茶素没食子酸酯（Epimedin C）可减轻大鼠软骨细胞外基质降解和骨关节炎进展。

ADVANCED BIOLOGY

IF2.6

2025-04-080

PRE

Chemical and sensory properties of young cabernet sauvignon and marselan wines from subregions on the eastern foothills of helan mountains in ningxia, China: Terroir effect

FOOD CHEMISTRY-X

IF8.2

2025-01-010

OAAI

Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of Vitis vinifera L. Cv. Cabernet Sauvignon Wine

MOLECULES

IF4.6

2022-10-084

OAAI

Determination of the age of dry red wine by multivariate techniques using color parameters and pigments

FOOD CONTROL

IF6.3

2021-11-017

PREAI

Chemical and Sensory Characterization of Vidal Icewines Fermented with Different Yeast Strains

FERMENTATION-BASEL

IF3.3

2021-09-294

Influence of tannins, human saliva, and the interaction between them on volatility of aroma compounds in a model wine

JOURNAL OF FOOD SCIENCE

IF3.4

2021-09-149

PRE

Improving Expression of Bovine Lactoferrin N-Lobe by Promoter Optimization and Codon Engineering in Bacillus subtilis and Its Antibacterial Activity

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2019-08-1522

PREAI

Chemosensory characteristics of regional Vidal icewines from China and Canada

FOOD CHEMISTRY

IF9.8

2018-09-0160

PREAI

Assessing the use of composts from multiple sources based on the characteristics of carbon mineralization in soil

WASTE MANAGEMENT

IF7.1

2017-12-0134

PREAI

Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2017-01-0675

PRE

Comparison and Chemometric Analysis of the Phenolic Compounds and Organic Acids Composition of Chinese Wines

JOURNAL OF FOOD SCIENCE

IF3.4

2014-11-2634

PREAI

A Novel Extracellular ß-Glucosidase from Trichosporon asahii: Yield Prediction, Evaluation and Application for Aroma Enhancement of Cabernet Sauvignon

JOURNAL OF FOOD SCIENCE

IF3.4

2012-07-1825

PREAI

Identification and Quantification of Impact Aroma Compounds in 4 Nonfloral Vids vinifera Varieties Grapes

4种无花vid葡萄品种中影响香气化合物的鉴定和定量

JOURNAL OF FOOD SCIENCE

IF3.4

2010-01-1188

PREAI

A phenylalanine in DGAT is a key determinant of oil content and composition in maize

NATURE GENETICS

IF31.8

2008-02-17422

PREAI

Fine mapping of a grain-weight quantitative trait locus in the pericentromeric region of rice chromosome 3

GENETICS

IF5.1

2004-12-01216

OAAI

Jiming Li

个人简介

教育背景

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