Tian Lan

university medical center utrecht

H指数:20

被引数:932

个人简介

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Circulating cell-free RNA signatures associate with plaque calcification in advanced carotid atherosclerosis

npj Genomic Medicine

IF4.8

2026-07-250

Myocardial tissue characterization by cardiac MRI for the evaluation of heart failure with preserved ejection fraction in hypertrophic cardiomyopathy

通过心脏MRI进行心肌组织特征分析，以评估肥厚型心肌病中的射血分数保留型心力衰竭

European Journal of Radiology

IF3.3

2025-09-240

PRE

Kiwi starch: A novel fruit-derived starch with significantly reduced the glycemic index of noodles

奇异果淀粉：一种新型水果来源淀粉，可显著降低面条的血糖指数

LWT

IF0

2025-07-050

How Does Nature Create the Painting Gradient Coloration of 'Manicure Finger' Grape? Integrated Omics Unveil the Pigments Basis and Metabolism Networks of Its Formation

FOOD FRONTIERS

IF6.9

2024-11-290

PRE

Tropical fruit-derived starch: An innovative strategy for high-value nutritional processing of agricultural solid waste

热带水果衍生淀粉: 农业固体废物高价值营养加工的创新策略

FOOD FRONTIERS

IF6.9

2024-10-080

OAAI

Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread

FOOD CHEMISTRY-X

IF8.2

2024-10-010

OAAI

A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour

FOOD CHEMISTRY

IF9.8

2024-03-016

PRE

Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-02-017

PRE

Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice

FOOD RESEARCH INTERNATIONAL

IF8

2023-06-0117

PRE

Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles

猕猴桃汁发酵菌种的优化及单、混合发酵对其感官和香气的影响

FOOD CHEMISTRY-X

IF8.2

2023-03-0131

OAAI

Copper in grape and wine industry: Source, presence, impacts on production and human health, and removal methods

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2023-03-0113

PRE

Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry

FOOD CHEMISTRY-X

IF8.2

2022-10-0125

OAAI

Green and multifunctional chitosan-based conformal coating as a controlled release platform for fruit preservation

绿色多功能壳聚糖基保形涂膜作为水果保鲜的控释平台

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2022-10-0122

PRE

How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010-2021, an updated overview and current issues

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-09-1511

PRE

Prediction of tannin profile in grape (Vitis vinifera L.) skins during berry maturation using a rapid mechanical puncture approach

FOOD CHEMISTRY

IF9.8

2022-08-013

PRE

Investigation on flavor and physicochemical properties of angel food cakes prepared by lactic acid fermented egg white

乳酸发酵蛋清制备天使食品蛋糕的风味及理化性质研究

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-07-0116

OAAI

Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment

ULTRASONICS SONOCHEMISTRY

IF9.7

2022-05-0137

OAAI

Application of smart-phone use in rapid food detection, food traceability systems, and personalized diet guidance, making our diet more health

FOOD RESEARCH INTERNATIONAL

IF8

2022-02-0128

PRE

Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics

ULTRASONICS SONOCHEMISTRY

IF9.7

2021-12-0128

OAAI

Shelf life of non-industrial fresh mango juice: Microbial safety, nutritional and sensory characteristics

FOOD BIOSCIENCE

IF5.9

2021-08-0121

PREAI

Tian Lan

个人简介

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