Ye Tian

Shandong Academy of Agricultural Sciences

H指数:17

被引数:1,078

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Probabilistic Analysis of Landslide Runout Considering Cross-Correlated Random Fields and Linearly Increasing Soil Strength

考虑交叉相关随机场和线性增加土壤强度的滑坡运移概率分析

Transportation Infrastructure Geotechnology

IF2.3

2026-04-170

PRE

Defect engineering and enhanced luminescence properties of Mg–Al spinel regulated by F−

氟离子调控的Mg–Al尖晶石缺陷工程及其发光性能提升

Journal of Alloys and Compounds

IF6.3

2026-04-160

PRE

Laboratory scale-up of ultrasound-assisted extraction of phenolic compounds from tropical fruit peel by-products: modelling, on-line process monitoring, and product characterization

超声波辅助提取热带水果皮副产物中酚类化合物的实验室规模放大：建模、在线过程监控和产品表征

Food Bioscience

IF5.9

2026-04-160

OAAI

A Monoclonal Antibody-Based Indirect Competitive ELISA for Detecting Goose Astrovirus Antibodies

基于单克隆抗体的鹅星状病毒抗体间接竞争ELISA检测方法

Veterinary Sciences

IF2.3

2026-01-070

OAAI

Storage stability of berry mueslis with special focus on phenolic compounds

浆果麦片（berry mueslis）的储存稳定性，特别关注酚类化合物（phenolic compounds）

LWT

IF0

2025-07-050

Flavonoid diversity in bitter and debittered seeds of Andean lupin (Lupinus mutabilis Sweet)

FOOD CHEMISTRY

IF9.8

2024-06-010

Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls

FOOD CHEMISTRY

IF9.8

2023-11-013

Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii

FOOD CHEMISTRY

IF9.8

2023-10-015

Root vegetable side streams as sources of functional ingredients for food, nutraceutical and pharmaceutical applications: The current status and future prospects

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2023-07-0110

OAAI

Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus)

FOOD CHEMISTRY

IF9.8

2023-05-019

Variation of chemical and sensory profiles of blackcurrant (Ribes nigrum) juices produced from different cultivars of European origins

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-01-015

OAAI

Impact of enzymatic pre-treatment on composition of nutrients and phytochemicals of canola (Brassica napus) oil press residues

酶预处理对油菜榨油残渣营养成分和植物化学物质组成的影响

FOOD CHEMISTRY

IF9.8

2022-09-0111

Antimicrobial activity of cyanidin-3-O-glucoside-lauric acid ester against Staphylococcus aureus and Escherichia coli

FOOD CHEMISTRY

IF9.8

2022-07-0120

PRE

Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear (Pyrus communis L.)

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2022-04-1516

OAAI

Phenolic compound profiles in Finnish apple (Malus x domestica Borkh.) juices and ciders fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe strains

FOOD CHEMISTRY

IF9.8

2022-03-0126

Phenolic compounds in Nordic berry species and their application as potential natural food preservatives

北欧浆果中的酚类化合物及其作为潜在天然食品防腐剂的应用

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2021-07-1210

PREAI

Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince

FOOD CHEMISTRY

IF9.8

2020-12-0121

PREAI

Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus)

JOURNAL OF CEREAL SCIENCE

IF3.7

2020-07-0157

PREAI

Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy

MOLECULES

IF4.6

2019-10-25102

OAAI

Compositional Diversity among Blackcurrant (Ribes nigrum) Cultivars Originating from European Countries

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2019-04-2340

OAAI

Ye Tian

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