Yanling Shi

School of Life Sciences

H指数:22

被引数:2,224

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Oligogalacturonic acids from citrus pectin: structural characterization and mechanistic insights into hydrophobic-antibacterial effect

来自柑橘果胶的寡聚半乳糖醛酸：结构表征及其疏水-抗菌效应的机制洞察

Bioprocess and Biosystems Engineering

IF3.6

2026-09-010

PRE

From environment to environmental adaptation: Environmental perspectives on the study of food and medicine homology

从环境到环境适应：环境视角下的食物与药物同源研究

FOOD & MEDICINE HOMOLOGY

IF0

2026-03-017

PRE

Radiation stress protein LlrG from Lactococcus lactis subsp. lactis IL1403 alleviates 60Coγ-induced injury in mice

Lactococcus lactis subsp. lactis IL1403来源的辐射应激蛋白LlrG可缓解小鼠60Coγ诱导的损伤

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2025-12-011

PRE

Radioprotection Effect of Functional Cookies Fortified with Brown Mustard Seed (Brassica juncea) Extracts in Mice

功能性饼干强化芥菜籽（Brassica juncea）提取物对小鼠的辐射防护效果

Plant Foods for Human Nutrition

IF3.6

2025-10-100

PRE

Polyphenols from brown mustard seeds (Brassica juncea) extract, purification, antioxidant and radioprotective activities in vitro

芥菜籽（Brassica juncea）提取物中的多酚：提取、纯化及其体外抗氧化和放射保护活性

Journal of Food Measurement and Characterization

IF3.3

2025-10-040

PRE

Protective effect of vinegar powder on 60Coγ radiation-injured mice and its potential mechanism

醋粉对60Coγ辐射损伤小鼠的保护作用及其潜在机制

The Journal of Nutrition

IF3.8

2025-09-220

PRE

A critical review on research status and future prospects of fermented soybean products in China

中国发酵大豆制品的研究现状与未来展望综述

future foods

IF7.2

2025-04-280

PRE

Active induction: a promising strategy for enhancing the bioactivity of lactic acid bacteria

活性诱导：一种增强乳酸菌生物活性的有前景策略

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2025-03-201

PRE

Radioprotective effects of polysaccharides from Poria cocos peels against 60Co-γ induced oxidative damage in vitro and in vivo

future foods

IF7.2

2025-01-300

PRE

Radiation protection of sodium alginate and its regulatory effect on intestinal microflora in mice

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-11-010

PRE

The metabolic profiling of Chinese yam fermented by Saccharomyces boulardii and the biological activities of its ethanol extract in vitro

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2024-09-010

Low frequency ultrasound enhanced the antioxidant activity and isoflavones accumulation of soybean sprouts by inducing oxidant stress

FOOD BIOSCIENCE

IF5.9

2024-08-014

PRE

Three novel umami peptides from watermelon soybean paste and the revelation of the umami mechanism through molecular docking with T1R1/T1R3

西瓜豆酱中的三种新型鲜味肽及其与T1R1/T1R3分子对接对鲜味机制的启示

FOOD BIOSCIENCE

IF5.9

2024-06-017

PRE

Biyang floral mushroom-derived exosome-like nanovesicles: characterization, absorption stability and ionizing radiation protection

FOOD & FUNCTION

IF5.4

2024-01-011

PRE

Deep insights into the mechanism of isorhamnetin's anti-motion sickness effect based on photoshoproteomics

FOOD & FUNCTION

IF5.4

2024-01-012

PRE

Enhanced controllability of droplet evaporation via DC electric field

通过直流电场增强液滴蒸发的可控性

CHEMICAL ENGINEERING JOURNAL

IF13.2

2024-01-016

PRE

Low-temperature EDA/urea pretreatment improves enzymatic hydrolysis of corn stover through changing physical and chemical structure

BIOMASS CONVERSION AND BIOREFINERY

IF4.1

2023-05-172

PRE

Characterization and correlation of bacterial community and volatile flavor compounds in xiguajiang, a Chinese traditional fermented condiment br

FOOD RESEARCH INTERNATIONAL

IF8

2022-12-019

PRE

Characterization of physicochemical properties, microbial diversity and volatile compounds of traditional fermented soybean paste in Henan province of China

FOOD BIOSCIENCE

IF5.9

2022-12-0116

PRE

Extraction optimization, purification, and biological properties of polysaccharide from Chinese yam peel

山药皮多糖的提取、纯化及生物学特性研究

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2022-10-267

Yanling Shi

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