未登录

W

Wei Qin

utsunomiya university

H指数:22

被引数:1,918

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Effects of Yomogi Tea on Lipid Metabolism in Renal Tubular HK-2 Cells

Yomogi Tea对肾小管HK-2细胞脂质代谢的影响

Foods 2025, Vol. 14, Page 3817

IF5.1

2025-11-070

OA

Comparative Study of Total Polyphenol Content and Antioxidant Activity of Yomogi Tea and Green Tea during Simulated In Vitro Gastrointestinal Digestion

Yomogi Tea和Green Tea在模拟体外胃肠消化过程中总多酚含量和抗氧化活性的比较研究

ACS FOOD SCIENCE & TECHNOLOGY

IF2.8

2025-03-180

PRE

Exploring the Bioaccessibility of Roasted Japanese Green Tea: Impact of Simulated Gastrointestinal Digestion

探究焙炒日本绿茶的生物可及性：模拟胃肠消化的影响

IF5.1

2025-01-171

OA

Effects of pre-harvest application of melatonin, 24-epibrassinolide, and methyl jasmonate on flavonoid content in blueberry fruit

FRONTIERS IN NUTRITION

IF5.1

2024-12-232

OAAI

Timing of systemic resistance induced by local exogenous ABA application within clonal network of stoloniferous herb Centella asiatica subjected to low water availability

FRONTIERS IN PLANT SCIENCE

IF4.8

2024-01-100

OAAI

Wheat straw-derived bio-based hydroponic polyurethane foams for plant growth

用于植物生长的小麦秸秆生物基水培聚氨酯泡沫

BIOFUELS BIOPRODUCTS & BIOREFINING-BIOFPR

IF2.9

2022-12-123

PRE

Improving the eating quality of brown rice by defatting combined with hydrothermal treatment

FOOD RESEARCH INTERNATIONAL

IF8

2022-12-0110

PRE

Preparation of bio-based polyurethane hydroponic foams using 100% bio-polyol derived from Miscanthus through organosolv fractionation

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2022-07-018

PRE

Effect of digestive enzymes and pH on variation of bioavailability of green tea during simulated in vitro gastrointestinal digestion

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2022-05-0128

OAAI

Changes in Morphological and Functional Characteristics of Tea Leaves During Japanese Green Tea (Sencha) Manufacturing Process

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2021-11-248

PREAI

Bio-properties of Saba banana (Musa 'saba', ABB Group): Influence of maturity and changes during simulated in vitro gastrointestinal digestion

SCIENTIFIC REPORTS

IF3.9

2020-04-218

OAAI

Impact of particle size of pulverized citrus peel tissue on changes in antioxidant properties of digested fluids during simulated in vitro digestion

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2020-03-0118

OAAI

Effect of particle size of pulverized citrus peel tissue on elution characteristics of intracellular substances as influenced by type of solvent

FOOD HYDROCOLLOIDS

IF12.4

2020-03-015

PREAI

Effects of hydrothermal treatment on enhancing enzymatic hydrolysis of rapeseed straw

水热处理对油菜秸秆酶解的强化作用

RENEWABLE ENERGY

IF9.1

2019-04-0152

PREAI

Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice

IF9.8

2018-08-0161

PREAI

Synthesis of bio-based polyurethane foams with liquefied wheat straw: Process optimization

BIOMASS & BIOENERGY

IF5.8

2018-04-0146

PREAI

Highly efficient liquefaction of wheat straw for the production of bio-polyols and bio-based polyurethane foams

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2017-12-0156

PREAI

Preparation and characterization of bio-polyol and bio-based flexible polyurethane foams from fast pyrolysis of wheat straw

小麦秸秆快速热解制备生物多元醇和生物基柔性聚氨酯泡沫塑料及其表征

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2017-09-0153

PREAI

The effects of autohydrolysis pretreatment on the structural characteristics, adsorptive and catalytic properties of the activated carbon prepared from Eucommia ulmoides Oliver based on a biorefinery process

BIORESOURCE TECHNOLOGY

IF9

2017-05-0134

PREAI

Comprehensive evaluation of the liquid fraction during the hydrothermal treatment of rapeseed straw

油菜籽秸秆水热处理过程中液体馏分的综合评价

BIOTECHNOLOGY FOR BIOFUELS

IF6.1

2016-07-1355

OAAI