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Xihua University

H指数:0

被引数:343

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Characterization of main protein fraction from red pepper seeds: antioxidant capacity, physicochemical and functional properties, and enzymatic hydrolysis for peptides generation

红 pepper 种子主要蛋白质组分的表征：抗氧化能力、物理化学和功能特性，以及用于肽生成的酶促水解

Food Chemistry: X

IF8.2

2025-11-120

OAAI

Real-Time Monitoring of Food Spoilage in a Stable Gel Platform Using a Benzothiazole-Based Fluorescent Sensor

基于苯并噻唑的荧光传感器在稳定凝胶平台中对食品腐败的实时监测

IF4.2

2025-08-110

PRE

Development of a novel chemosensor for photodynamic antimicrobial and fluorescence-colorimetric dual-mode sensing in food preservation and spoilage process monitoring

开发一种用于光动力抗菌和荧光-比色双模式传感的新型化学传感器的研制，用于食品保鲜和腐败过程的监测

IF9.8

2025-07-010

PRE

The potential of glycinin basic peptide derived from soybean as a promising candidate for the natural food additive and preservative: A review

IF9.8

2024-11-010

PRE

Tn5 Transposon-based Mutagenesis for Engineering Phage-resistant Strains of Escherichia coli BL21 (DE3)

基于Tn5转座子的大肠杆菌BL21 (DE3) 工程噬菌体抗性菌株的诱变

JOURNAL OF MICROBIOLOGY

IF2.6

2023-05-220

PRE

Development of highly efficient artilysins against Vibrio parahaemolyticus via virtual screening assisted by molecular docking

IF6.3

2023-04-016

PRE

Development of the phage lysin-loaded liposomes as preservatives for live clams

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2023-02-018

PRE

Expansion of the Plaquing Host Range and Improvement of the Absorption Rate of a T5-like Salmonella Phage by Altering the Long Tail Fibers

APPLIED AND ENVIRONMENTAL MICROBIOLOGY

IF3.7

2022-09-1322

OA

Development of cationic peptide chimeric lysins based on phage lysin Lysqdvp001 and their antibacterial effects against Vibrio parahaemolyticus: A preliminary study

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2021-11-0117

PREAI

Oxidative phosphorylation system as the target of glycinin basic peptide against Aspergillus niger

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-10-017

PREAI

Characterizations of the endolysin Lys84 and its domains from phage qdsa002 with high activities against Staphylococcus aureus and its biofilms

ENZYME AND MICROBIAL TECHNOLOGY

IF3.7

2021-08-0118

PREAI

Synergistic effects of endolysin Lysqdvp001 and ε-poly-lysine in controlling Vibrio parahaemolyticus and its biofilms

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2021-04-0154

PREAI

The cell structure damage and embden-meyerhof-parnas pathway inhibition of Listeria monocytogenes induced by glycinin basic peptide

MICROBIAL PATHOGENESIS

IF3.5

2021-03-017

PREAI

Apoptosis-induction effect of ε-poly-lysine against Staphylococcus aureus and its application on pasteurized milk

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-02-0122

PREAI

Effects of glycinin basic polypeptide on the textural and physicochemical properties of Scomberomorus niphonius surimi

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-11-0112

PREAI

The apoptosis of Staphylococcus aureus induced by glycinin basic peptide through ROS oxidative stress response

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-01-0140

PREAI