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J

Jianchun Xie

anhui normal university

H指数:34

被引数:3,428

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Polymeric colloidal motors prepared by nanoprecipitation-based processes

基于纳米沉淀法制备的聚合物胶体马达

Current Opinion in Colloid & Interface Science

IF7

2025-12-090

PRE

Root-applied graphene oxide, nano-Fe3O4, and GO/Fe3O4: Role in mitigating arsenic and cadmium mixed toxicity in ryegrass (Lolium perenne L.)

根施氧化石墨烯、纳米Fe3O4及GO/Fe3O4：在减轻黑麦草（Lolium perenne L.）中砷和镉混合毒性的作用

Next Nanotechnology

IF0

2025-12-010

OAAI

Effect of curing with mixtures of GSH-glutamic acid or GSH-glycine on flavor formation of roasted chicken

GSH-谷氨酸或GSH-甘氨酸混合物固化对烤鸡风味形成的影响

Journal of Food Composition and Analysis

IF4.6

2025-10-250

PRE

Influence of different cooking methods on quality characteristics, nutritional value, and volatile compounds of roasted lamb chops

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2025-03-010

PRE

Preparation and flavor characteristics of plant-based meat flavoring by mixed fermentation of multiple strains

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2024-12-010

PRE

Characteristics of meat flavoring prepared using hydrolyzed plant protein mix by three different heating processes

通过三种不同的加热过程使用水解植物蛋白混合物制备的肉类调味料的特性

IF9.8

2024-07-012

PRE

Organic nanomotors: emerging versatile nanobots

有机纳米马达: 新兴的多功能纳米机器人

IF5.1

2024-01-011

PRE

Unveiling improval changes in fried chicken flavor by glucose-curing treatment based on molecular sensory science

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2023-12-017

PRE

High internal phase emulsions stabilized solely by alkali-extracted bamboo leaf polysaccharide conjugates

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2023-10-0110

PRE

Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties

关键中间体和风味化合物形成的美拉德反应化学及其抗氧化性能

IF9.8

2022-11-01150

PRE

Aroma compounds identified in cooked meat: A review

熟肉中鉴定出的香气化合物: 综述

FOOD RESEARCH INTERNATIONAL

IF8

2022-07-01148

PRE

Effect of deacetylated konjac glucomannan on heat-induced structural changes and flavor binding ability of fish myosin

IF9.8

2021-12-0142

PREAI

Effects of enzymatic free fatty acid reduction process on the composition and phytochemicals of rice bran oil

酶法脱酸工艺对米糠油组成及植物化学成分的影响

IF9.8

2021-02-0117

PREAI

Effect of metal ions and pH on the emulsifying properties of polysaccharide conjugates prepared from low-grade green tea

FOOD HYDROCOLLOIDS

IF12.4

2020-05-0150

PREAI

A global model for the determination of prohibited addition in pesticide formulations by near infrared spectroscopy

INFRARED PHYSICS & TECHNOLOGY

IF3.4

2020-03-0110

PREAI

Characterization of initial reaction intermediates in heated model systems of glucose, glutathione, and aliphatic aldehydes

IF9.8

2020-02-0134

PREAI

Phospholipid composition and emulsifying properties of rice bran lecithin from enzymatic degumming

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-01-0137

PREAI

Ionic-liquid-stabilized fluorescent probe based on S-doped carbon dot-embedded covalent-organic frameworks for determination of histamine

MICROCHIMICA ACTA

IF5.3

2019-12-0641

PREAI

Characteristics of the emulsion stabilized by polysaccharide conjugates alkali-extracted from green tea residue and its protective effect on catechins

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2019-11-0151

PREAI

Emulsifying Properties of Polysaccharide Conjugates Prepared from Chin-Brick Tea

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2019-08-0953

PREAI