Aihemaitijiang Aihaiti

Xinjiang University

H指数:12

被引数:385

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Effects of Frying Temperature and Composite Spices on the Release Characteristics of Rapeseed Seasoning Oil

煎炸温度和复合香料对菜籽调味油释放特性的影响

Foods

IF5.1

2026-02-100

OAAI

Isolation of high stability antimicrobial peptides from walnut meal by mixed fermentation as a natural preservative for tomato juice

通过混合发酵从核桃粕中分离高稳定性抗菌肽，作为番茄汁的天然防腐剂

Food Bioscience

IF5.9

2025-09-170

PRE

Untargeted metabolomics reveals flavor and metabolic changes in mixed Lactobacillus-fermented black mulberry juice

非靶向代谢组学揭示了混合乳杆菌发酵的黑桑葚汁的风味和代谢变化

FOOD CHEMISTRY-X

IF8.2

2025-04-010

OAAI

The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development

酵母和醋酸杆菌在水果醋发酵期间的代谢途径及其对风味发展的影响

MICROORGANISMS

IF4.2

2025-02-210

Study on Fermentation Preparation, Stability, and Angiotensin-Converting Enzyme Inhibitory Activity of Tomato Pomace Peptide

番茄渣肽的发酵制备、稳定性及血管紧张素转换酶抑制活性研究

FOODS

IF5.1

2025-01-070

Changes in volatile flavors during the fermentation of tomato ( Solanum lycopersicum L.) juice and its storage stabilization

FOOD CHEMISTRY

IF9.8

2025-01-012

PRE

Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids

FOOD CHEMISTRY-X

IF8.2

2024-10-011

OAAI

Recent advances and trends in innovative biosensor-based devices for heavy metal ion detection in food

基于创新生物传感器的食品重金属离子检测设备的最新进展和趋势

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2024-06-250

PRE

The Effect of Non-Saccharomyces Cerevisiae Torulaspora delbrueckii on the Aroma Composition of Munage Grape Base-Wine and the Mechanism of the Effect

FERMENTATION-BASEL

IF3.3

2024-05-201

Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation (vol 11, 1344117, 2024)

FRONTIERS IN NUTRITION

IF5.1

2024-05-170

OAAI

Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia

FRONTIERS IN NUTRITION

IF5.1

2024-02-132

OAAI

Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation

FRONTIERS IN NUTRITION

IF5.1

2024-02-013

OAAI

Pulsed-control plasma-activated water: An emerging technology to assist ultrasound for fresh-cut produce washing

ULTRASONICS SONOCHEMISTRY

IF9.7

2024-01-017

OAAI

Effects of adding milk to fermented black mulberry (Morus nigra L.) juice on its antioxidant activity in C2C12 cells and changes in volatile flavor compounds during storage

FOOD CHEMISTRY-X

IF8.2

2023-12-018

OAAI

Comparison of plasma-activated water and free chlorine in disinfecting Escherichia coli O157:H7-and Salmonella Typhimurium-inoculated blueberry, cherry tomato, fresh-cut lettuce, and baby spinach

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-09-0110

OAAI

New Insights on Low-Temperature Fermentation for Food

FERMENTATION-BASEL

IF3.3

2023-05-1615

The Inhibition Effect and Mechanism of Nano Magnesium Peroxide Against Spoilage Fungi Emerging in Hami Melon

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2023-03-063

PRE

Development of fermented sea buckthorn (Hippophae rhamnoides L.) juice and investigation of its antioxidant and antimicrobial activity

FRONTIERS IN NUTRITION

IF5.1

2023-01-2015

OAAI

Study on the preparation process of quinoa anti-hypertensive peptide and its stability

FRONTIERS IN NUTRITION

IF5.1

2023-01-188

OAAI

Development of Probiotic-Fermented Black Mulberry (Morus nigra L.) Juice and Its Antioxidant Activity in C2C12 Cells

益生菌发酵黑桑 (Morus nigra L.) 的开发果汁及其在C2C12细胞中的抗氧化活性

FERMENTATION-BASEL

IF3.3

2022-12-019

Aihemaitijiang Aihaiti

个人简介

教育背景

工作经历

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