未登录

B

Bradley L. Reuhs

Purdue University System

H指数:38

被引数:4,301

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

When simplicity triumphs: niche specialization of gut bacteria exists even for simple fiber structures

ISME COMMUNICATIONS

IF6.1

2024-04-110

OAAI

Differences in fine arabinoxylan structures govern microbial selection and competition among human gut microbiota

CARBOHYDRATE POLYMERS

IF12.5

2023-09-0112

PRE

Corn arabinoxylan has a repeating structure of subunits of high branch complexity with slow gut microbiota fermentation

CARBOHYDRATE POLYMERS

IF12.5

2022-08-0119

PRE

Short-term high temperature with shear produces tomato suspensions with desirable rheological properties

JOURNAL OF FOOD ENGINEERING

IF5.8

2021-12-013

PREAI

Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida)

FOOD HYDROCOLLOIDS

IF12.4

2021-04-0146

PREAI

Soluble pectin acts as a particle stabilizer of tomato suspensions: The impact on tomato products rheological characterization

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-03-017

PREAI

A review: Novel trends in hulled wheat processing for value addition

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2020-12-0116

PREAI

Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources

FOOD HYDROCOLLOIDS

IF12.4

2020-11-0133

PREAI

Variations in physical-chemical properties of tomato suspensions from industrial processing

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-07-015

OAAI

Reciprocal Prioritization to Dietary Glycans by Gut Bacteria in a Competitive Environment Promotes Stable Coexistence

IF4.7

2017-11-08136

OAAI

Delayed utilization of some fast-fermenting soluble dietary fibers by human gut microbiota when presented in a mixture

当存在于混合物中时，人类肠道菌群延迟利用某些快速发酵的可溶性膳食纤维

JOURNAL OF FUNCTIONAL FOODS

IF4

2017-05-01101

PREAI

Analysis of octenylsuccinate rice and tapioca starches: Distribution of octenylsuccinic anhydride groups in starch granules

IF9.8

2016-11-0151

OAAI

Synthesis and Quantitative Analysis of Plasma-Targeted Metabolites of Catechin and Epicatechin

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2015-02-2022

PREAI

Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans

藜麦 (Chenopodium Quinoa W.) 和a菜 (Amaranthus caaudatus L.) 提供富含果胶物质和木葡聚糖的膳食纤维

IF9.8

2015-01-01156

PREAI

Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch

FOOD RESEARCH INTERNATIONAL

IF8

2013-06-0199

PRE

Examination of the internalization of Salmonella serovar Typhimurium in peanut, Arachis hypogaea, using immunocytochemical techniques

FOOD RESEARCH INTERNATIONAL

IF8

2012-03-0127

PRE

Differentiation of live, dead and treated cells of Escherichia coli O157:H7 using FT-IR spectroscopy

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

2012-02-2819

PREAI

Detection and differentiation of live and heat-treated Salmonella enterica serovars inoculated onto chicken breast using Fourier transform infrared (FT-IR) spectroscopy

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

2010-11-1223

PREAI

Detection of E. coli O157-H7 from Ground Beef Using Fourier Transform Infrared (FT-IR) Spectroscopy and Chemometrics

JOURNAL OF FOOD SCIENCE

IF3.4

2010-08-1749

PREAI

Analysis of cell-wall pectin from hot and cold break tomato preparations

FOOD RESEARCH INTERNATIONAL

IF8

2009-08-0120

PRE