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Yingshan Jin

Yangzhou University

H指数:12

被引数:344

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Noise Was Obviously Reduced by Both Leaf Texture and Surface Roughness in Leaf Scale

在叶尺度上，噪声显然被叶纹理和表面粗糙度共同降低。

IF4.1

2025-04-300

OA

Enhancing the quality of duck egg protein during the pickling process using machine learning and voltage-pulsed electric field

利用机器学习和电压脉冲电场在腌制过程中提升鸭蛋蛋白质质量

JOURNAL OF FOOD ENGINEERING

IF5.8

2025-04-300

PRE

Effects of high voltage pulsed electric field on structural properties and immune reactivity of arginine kinase in Fenneropenaeus chinensis

IF9.8

2024-08-010

PRE

Utilization of Xanthan Gum-Silver Nitroprusside Nanoparticles for Prospective Advancements in Bacteriostasis and Wound Healing

JOURNAL OF INORGANIC AND ORGANOMETALLIC POLYMERS AND MATERIALS

IF4.9

2024-04-201

PRE

The active ingredients in Chinese peony pods synergize with antibiotics to inhibit MRSA growth and biofilm formation

MICROBIOLOGICAL RESEARCH

IF6.9

2024-04-012

OAAI

The hidden risk: Changes in functional potentials of microbial keystone taxa under global climate change jeopardizing soil carbon storage in alpine grasslands

ENVIRONMENT INTERNATIONAL

IF9.7

2024-03-013

OAAI

Effects of different ohmic heating treatments on parvalbumin structure and reduction of allergenicity in Japanese eel (Anguilla japonica)

IF9.8

2024-01-016

PRE

Proteases and microwave treatment on the quality of chitin and chitosan produced from white shrimp (Penaeus vannamei)

IF5.7

2023-02-2313

OAAI

Global Downregulation of Penicillin Resistance and Biofilm Formation by MRSA Is Associated with the Interaction between Kaempferol Rhamnosides and Quercetin

MRSA对青霉素耐药性和生物膜形成的全球下调与山奈酚鼠李糖苷和槲皮素之间的相互作用有关

MICROBIOLOGY SPECTRUM

IF3.8

2022-12-215

OAAI

Effect of Recycling Ohmic Heating on the Preparation of Chitosan from the Portunus trituberculatus Crab Shells

循环欧姆加热对三疣梭子蟹壳制备壳聚糖的影响

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2022-10-040

PRE

Alteration of collagen thermal denaturation, structural and the abrogation of allergenicity in eel skin induced by ohmic heating

IF9.8

2022-10-0117

PRE

Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-05-0113

OAAI

Cytotoxic and antibacterial activities of starch encapsulated photo-catalyzed phytogenic silver nanoparticles from Paeonia lactiflora flowers

JOURNAL OF NANOSTRUCTURE IN CHEMISTRY

IF7.9

2021-07-1514

PREAI

Dielectric Properties of Maillard Reaction Solutions Formed Between Different Amino Acids and Glucose Under Microwave Heating

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2021-04-0515

PREAI