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江南大学

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被引数:695

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Design and expression of recombinant Xuanwei ham antioxidant peptide in Escherichia coli BL21

FOOD BIOSCIENCE

IF5.9

2024-06-011

PRE

Stability and transepithelial transport of oligopeptide (KRQKYD) with hepatocyteprotective activity from Jinhua ham in human intestinal Caco-2 monolayer cells

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2024-05-013

OA

High titer production of gastrodin enabled by systematic refactoring of yeast genome and an antisense-transcriptional regulation toolkit

METABOLIC ENGINEERING

IF6.8

2024-03-015

PRE

Zinc protoporphyrin IX generation by Leuconostoc strains isolated from bulged pasteurized vacuum sliced hams

FOOD RESEARCH INTERNATIONAL

IF8

2023-12-012

PRE

The mechanism of Leuconostoc mesenteroides subsp. IMAU:80679 in improving meat color: Myoglobin oxidation inhibition and myoglobin derivatives formation based on multi enzyme-like activities

IF9.8

2023-12-019

PRE

Monitoring and traceability of spoilage bacteria from three representative braised chickens based on culture-dependent and high-throughput sequencing

基于培养依赖性和高通量测序的3种代表性卤鸡腐败菌监测与溯源

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-06-0110

OAAI

Combinatorial metabolic engineering enables high yield production of α-arbutin from sucrose by biocatalysis

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

IF4.3

2023-03-317

PRE

Study on the safety and excellent probiotic properties of fermentation strains isolated from traditional dry-cured duck for starter development

FOOD BIOSCIENCE

IF5.9

2023-02-0110

PRE

Effect of quercetin and oil water separation system on formation of ?-carboline heterocyclic amines during frying process of braised chicken drumsticks

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2023-01-0110

OAAI

Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage

后熟阶段金华火腿特征风味与微生物群落的相关性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-12-0132

OAAI

Evolution of antioxidant peptides and their proteomic homology during processing of Jinhua ham

金华火腿加工过程中抗氧化肽的进化及其蛋白质组同源性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-08-0119

PRE

Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective

FOOD RESEARCH INTERNATIONAL

IF8

2022-06-0116

PRE

Constructing a methanol-dependent Bacillus subtilis by engineering the methanol metabolism

通过工程化甲醇代谢构建甲醇依赖性枯草芽孢杆菌

JOURNAL OF BIOTECHNOLOGY

IF3.9

2022-01-0112

PRE

Improving the functionality of chitosan-based packaging films by crosslinking with nanoencapsulated clove essential oil

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2021-12-0155

PRE

Synthetic biology for future food: Research progress and future directions

IF8.2

2021-06-0139

OA

Biocatalytic synthesis of lactosucrose using a recombinant thermostable β-fructofuranosidase from Arthrobacter sp. 10138

使用来自节杆菌属10138的重组热稳定 β-呋喃果糖苷酶生物催化合成乳蔗糖

IF4.2

2020-03-1613

OAAI

A fluorescence polarization aptasensor coupled with polymerase chain reaction and streptavidin for chloramphenicol detection

IF6.1

2019-12-0131

PREAI

Engineering the Substrate Transport and Cofactor Regeneration Systems for Enhancing 2′-Fucosyllactose Synthesis in Bacillus subtilis

ACS SYNTHETIC BIOLOGY

IF3.9

2019-09-2473

PREAI

Creating an in vivo bifunctional gene expression circuit through an aptamer-based regulatory mechanism for dynamic metabolic engineering in Bacillus subtilis

METABOLIC ENGINEERING

IF6.8

2019-09-0140

PREAI

Rewiring the Glucose Transportation and Central Metabolic Pathways for Overproduction of N-Acetylglucosamine in Bacillus subtilis

BIOTECHNOLOGY JOURNAL

IF3.1

2017-08-1440

PREAI