Xiaoxi Qi

North Dakota State University

H指数:11

被引数:434

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The Antifungal Efficacy of Clove Oil Nanoemulsions and Their Chemical Constituents in Mitigating Fusarium Mycotoxins

丁香精油纳米乳液及其化学成分在缓解镰刀菌毒素中的作用

ACS Food Science & Technology

IF2.8

2026-08-210

PRE

Fenugreek gum/casein edible gel film based on polycarboxylic acid cross-linking: Performance characterization, cross-linking mechanism and application

基于多羧酸交联的苦豆胶/酪蛋白可食用凝胶膜：性能表征、交联机制与应用

Food Chemistry

IF9.8

2026-08-010

PRE

Roles of the volatile and non-volatile fractions of thyme (Thymus vulgaris L.) essential oil in inhibiting Fusarium graminearum growth and trichothecene mycotoxin production

百里香（Thymus vulgaris L.）精油中挥发性与非挥发性组分在抑制禾谷镰刀菌生长和三萜烯霉菌毒素产生中的作用

Sustainable Food Technology

IF0

2026-02-010

OAAI

Basic research and industrial development status of suancai in Northeast China: history, microflora diversity, processing technology, nutrition and safety

东北酸菜的基础研究及产业发展现状：历史、微生态多样性、加工工艺、营养与安全

Food Science and Human Wellness

IF7.4

2026-01-010

PRE

Curcumin-Mediated Photosensitization for Controlling Fungal Growth and Associated Mycotoxin Production

姜黄素介导的光敏化作用用于控制真菌生长及相关霉菌毒素的产生

ACS Food Science & Technology

IF2.8

2025-06-300

PRE

Effects of Sanxan gum on the physical and structural properties of hemp protein plant-based cheese

三仙胶对大麻蛋白植物基奶酪物理和结构性质的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-05-010

OAAI

Effects of a Novel Bovine Lactoferrin-Derived Peptide on the Intestinal Morphology and Intestinal Flora in Rats

一种新型牛乳铁蛋白衍生肽对大鼠肠道形态和肠道菌群的影响

MICROORGANISMS

IF4.2

2025-04-240

A systemic review of yak milk and its products on the Qinghai-Tibet Plateau: Unique products, chemical composition, biological activities, and microbial composition

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-12-010

PRE

Surface proteins of Bifidobacterium bifidum DNG6 growing in 2′-fucosyllactose alleviating lipopolysaccharide-induced intestinal barrier injury in vitro

生长在2 ′-岩藻糖基乳糖中的两歧双歧杆菌DNG6表面蛋白减轻脂多糖诱导的肠屏障损伤

JOURNAL OF DAIRY SCIENCE

IF4.4

2024-11-011

OAAI

New insights into dairy management and the prevention and treatment of osteoporosis: The shift from single nutrient to dairy matrix effects-A review

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2024-06-071

PRE

Effect of Lacticaseibacillus rhamnosus L08 fermentation on xanthine oxidase inhibitory activity and flavour profile of honeysuckle ( Lonicera japonica thunb.)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-05-012

OAAI

Unlocking the mystery of Tibetan yak butter and its byproducts: Processing, physicochemical characteristics, functional benefits, and applications

揭开西藏牦牛黄油及其副产品的神秘面纱: 加工、理化特性、功能效益及应用

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-05-010

PRE

Milk-derived exosome nanovesicles: recent progress and daunting hurdles

乳源外泌体纳米囊泡: 最新进展和令人生畏的障碍

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2024-04-100

PRE

Improved protective and controlled releasing effect of flaxseed oil microcapsules with glycosylated casein as wall materials

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-01-019

OAAI

Tibetan Plateau yak milk: A comprehensive review of nutritional values, health benefits, and processing technology

FOOD CHEMISTRY-X

IF8.2

2023-12-0123

OAAI

Effect of treatment of Fusarium head blight infected barley grains with hop essential oil nanoemulsion on the quality and safety of malted barley

FOOD CHEMISTRY

IF9.8

2023-09-017

Natural compounds of plant origin in the control of fungi and mycotoxins in foods

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2023-08-014

Mechanisms of antifungal and mycotoxin inhibitory properties of Thymus vulgaris L. essential oil and their major chemical constituents in emulsion-based delivery system

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2023-07-0110

OAAI

The viability of complex coacervate encapsulated probiotics during simulated sequential gastrointestinal digestion affected by wall materials and drying methods

FOOD & FUNCTION

IF5.4

2021-01-0115

PREAI

Alginate-based double-network hydrogel improves the viability of encapsulated probiotics during simulated sequential gastrointestinal digestion: Effect of biopolymer type and concentrations

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2020-12-0161

PREAI

Xiaoxi Qi

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