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K

Kiran Thakur

north minzu university

58H指数
310论文数
9.6K被引数
收录论文 193
发表时间
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Effect of High-Pressure Processing on Storage Quality, Bioactive Compounds, and Flavor Profile of Selenium-Sand Melon Juice高压处理对富硒沙瓤西瓜汁储存品质、生物活性化合物及风味特征的影响
errFoods
IF5.1
err2026-09-18
err0
errOAAI
errLi-Li Li; Zhi-Jing Ni; Run-Hui Ma; Wei Wang; Kiran Thakur; Zhao-Jun Wei
err分享
err收藏
Synergistic effects of fermented cream and pumpkin flour on the quality and flavor of breadcrumbs before and after frying发酵奶油和南瓜粉对面包糠在炸制前后质量和风味产生的协同效应
errApplied Food Research
IF6.2
err2026-07-29
err0
errOAAI
errXin Zhou; Jian-Guo Zhang; Fei Hu; Zhi-Jing Ni; Zhao-Jun Wei; Kiran Thakur
err分享
err收藏
Mannose-glycosylated BSA and metal-phenolic network nanocoatings enhance gastrointestinal transit survival and intestinal adhesion of Lactobacillus plantarum B2甘露糖-糖基化BSA和金属-酚类网络纳米涂层增强植物乳杆菌B2的胃肠道转运存活率和肠道粘附性
errCurrent Research in Food Science
IF7
err2026-07-16
err0
errOAAI
errXiu-Xiu Zhang; Wang-Wei Zhang; Yuan Song; Run-Hui Ma; Zhi-Jing Ni; Kiran Thakur; Jian-Guo Zhang; Zhao-Jun Wei
err分享
err收藏
Effects of UV-C Combined with Different Antioxidants on Storage Quality and Flavor of Selenium-Sand Melon JuiceUV-C与不同抗氧化剂结合对富硒沙瓤西瓜汁贮藏品质和风味的影响
errFoods
IF5.1
err2026-04-27
err0
errOAAI
errLi-Li Li; Meng-Yao Fan; Zhi-Jing Ni; Run-Hui Ma; Zhao-Jun Wei; Kiran Thakur
err分享
err收藏
Induced Electric Field Processing of Watermelon Juice: Effects on Microbial Inactivation, Physicochemical Stability, and Flavor Retention During Refrigerated Storage诱导电场处理西瓜汁：对微生物灭活、理化稳定性和风味保留在冷藏期间的影响
errFoods
IF5.1
err2026-04-19
err0
errOAAI
errYang Liu; Li-Li Li; Meng-Yao Fan; Zhi-Jing Ni; Run-Hui Ma; Zhao-Jun Wei; Kiran Thakur
err分享
err收藏
Varietal differences in flavor, stability, and functional components analysis of fried red and green Huajiao oils油炸红花椒与绿花椒油的品种差异：风味、稳定性及功能成分分析
errApplied Food Research
IF6.2
err2025-12-10
err0
errOAAI
errFei Hu; Ai Zhang; Zhong-Liang Ji; Kiran Thakur; Jian-Guo Zhang; Zhao-Jun Wei
err分享
err收藏
Glycyrrhizic acid encapsulated in zein/Astragalus polysaccharides nanoparticle: enhanced stability, bioactivity and sustained release甘草酸包封于玉米醇溶蛋白/黄芪多糖纳米粒：稳定性、生物活性的增强及缓释
errFood Chemistry
IF9.8
err2025-12-02
err0
PREAI
errXin Guo; Yong He; Lei Wang; Qian-Lan Wu; Jing Li; Tian-Le Mao; Kiran Thakur; Yi-Long Ma; Zhao-Jun Wei
err分享
err收藏
Elucidating the Disparate Impact of Purification Levels on Lycium barbarum Phenolic Extracts: Chemical Composition and Hypoglycemic Enzyme Inhibition
errFOOD SCIENCE & NUTRITION
IF3.8
err2025-11-11
err0
errOAAI
errMa, Qian; Ran, Linwu; Lu, Lu; Zhang, Lutao; Thakur, Kiran; Wei, Zhaojun; Mi, Jia; Yan, Yamei
err分享
err收藏
UV-C Inactivation of Target Bacteria and Fungi Screened via Selenium-Sand Melon Surface Metagenomics With Modeling of Fungal Inactivation Kinetics通过硒砂瓜表面宏基因组学筛选的目标细菌和真菌的UV-C灭活及真菌灭活动力学的建模
errFood Frontiers
IF6.9
err2025-10-24
err0
errOAAI
errMeng-Yao Fan; Yang Liu; Li-Li Li; Song-Po Shen; Zhi-Jing Ni; Run-Hui Ma; Kiran Thakur; Jun Chen; Jian-Guo Zhang; Zhao-Jun Wei
err分享
err收藏
The Antiaging Activity of Oil-in-Water Emulsions Prepared With Lycium barbarum Ethanol Extraction油包水型乳液经枸杞乙醇提取物制备后的抗衰老活性
erreFood
IF5.7
err2025-10-08
err0
errOAAI
errZhi-Jing Ni; Xuejiang Yu; Wen-Di Hao; Juanjuan Liu; Kiran Thakur; Ya-Fang Shang; Zhao-Jun Wei
err分享
err收藏
Histological and molecular analysis of selenium synergistic RNAi of Dynamin gene in Bombyx mori家蚕Dynamin基因硒协同RNAi的组化和分子分析
errJOURNAL OF ASIA-PACIFIC ENTOMOLOGY
IF1.3
err2025-10-01
err1
PREAI
errMa, Run-Hui; Hong, Ting-Ting; Hu, Fei; Thakur, Kiran; Wei, Zhao-Jun
err分享
err收藏
Untargeted Metabolomics Reveals the Effect of Carbon Dots on Improving the Shelf Life of Postharvest Goji Berries (Lycium barbarum L.)非靶向代谢组学揭示了碳点对提高采后枸杞（Lycium barbarum L.）货架期的影响
errFoods 2025, Vol. 14, Page 3336
IF5.1
err2025-09-26
err0
errOAAI
errYuan-Zhe Wang; Juan Du; Wen-Ping Ma; Run-Hui Ma; Kiran Thakur; Zhi-Jing Ni; Wei Wang; Zhao-Jun Wei
err分享
err收藏
Varietal-dependent flavor dynamics in Piper nigrum L. under thermal processing: Unraveling key aroma compounds and processing adaptability mechanisms品种依赖性风味动态在Piper nigrum L.的热处理下：解析关键香气化合物及加工适应性机制
errFood Research International
IF8
err2025-09-07
err0
PREAI
errJian-Guo Zhang; Hao-Xiang Wu; Ai Zhang; Kiran Thakur; Fei Hu; Zhao-Jun Wei
err分享
err收藏
Fermented cream improves gluten-protein properties in traditional doughs and elevates breads quality发酵奶油改善了传统面团中面筋蛋白的性质，并提高了面包的质量。
errLWT
IF0
err2025-09-01
err0
errOAAI
errXin Zhou; Jian-Guo Zhang; Run-Hui Ma; Fei Hu; Zhi-Jing Ni; Kiran Thakur; Mohammad Rizwan Khan; Zhao-Jun Wei
err分享
err收藏
Effects of different extraction methods on the volatile components and numbing substances in red Huajiao (Zanthoxylum bungeanum Maxim.) and green Huajiao (Zanthoxylum armatum DC.)不同提取方法对红花椒（Zanthoxylum bungeanum Maxim.）和青花椒（Zanthoxylum armatum DC.）中挥发性成分和麻味物质的影响
errFood Chemistry: X
IF0
err2025-07-21
err0
errOAAI
errFei Hu; Ai Zhang; Zhong-Liang Ji; Kiran Thakur; Jian-Guo Zhang; Zhao-Jun Wei
err分享
err收藏
Inclusive analysis of key precursor peptides and flavor enhancing components of sesame cake meal maillard reaction products芝麻饼粕美拉德反应产物中关键前体肽和风味增强组分的包容性分析
errFood Chemistry: X
IF0
err2025-07-08
err0
errOAAI
errPeng-Xiang Lou; Jian-Guo Zhang; Wang-Wei Zhang; Kiran Thakur; Yinping Zhang; Zhao-Jun Wei
err分享
err收藏
Comprehensive analysis of the impact of extraction methods on the volatile organic compounds and flavor profiles of Piper nigrum L. varieties提取方法对Piper nigrum L.品种挥发性有机化合物及风味特征影响的综合分析
errFood Chemistry
IF9.8
err2025-07-05
err0
PREAI
errJian-Guo Zhang; Hao-Xiang Wu; Ai Zhang; Kiran Thakur; Fei Hu; Zhao-Jun Wei
err分享
err收藏
The flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products of Lycium barbarum seed meal从枸杞籽粕美拉德反应产物中制备肉味风味的风味物质及关键前体肽
errFOOD CHEMISTRY
IF9.8
err2025-06-09
err0
PREAI
errShang, Ya-Fang; Ding, Bi-Ming; Ni, Zhi-Jing; Thakur, Kiran; Zhang, Jian-Guo; Wei, Zhao-Jun
err分享
err收藏
Combination of dry planetary ball milling and Lactobacillus plantarum fermentation improves nutritional and functional value of okara干法行星球磨与Lactobacillus plantarum发酵的结合提高了豆腐渣的营养和功能价值
errAPPLIED FOOD RESEARCH
IF6.2
err2025-06-01
err1
errOAAI
errFeng, Jing-Yu; Zhang, Wang-Wei; Thakur, Kiran; Hu, Fei; Zhang, Jian-Guo; Wei, Zhao-Jun
err分享
err收藏
Quality Enhancement and In Vitro Starch Digestibility of Wheat-Yam Composite Flour Noodles via Adding Different Improvers通过添加不同改良剂改善小麦-山药复合粉面条的质量及体外淀粉消化性
errFOODS
IF5.1
err2025-05-08
err0
PREAI
errHu, Shuo; Sun, Kai-Nong; Peng, Qiu-Jia; Ma, Run-Hui; Ni, Zhi-Jing; Thakur, Kiran; Wei, Zhao-Jun
err分享
err收藏

研究方向

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合作学者
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