未登录

L

Lishui Chen

Zhongyuan

H指数:16

被引数:862

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

Temperature-Driven Textural Evolution, Quality Changes, and Flavor Development in Luncheon Meat

温度驱动的午餐肉质构演变、品质变化和风味发展

IF5.1

2026-09-040

OA

In Vitro Screening and Characterization of Feline-Derived Lactic Acid Bacteria as Potential Probiotic Candidates with Bile Salt Hydrolase Activity and Cholesterol-Removal Capacity

体外筛选和表征猫源乳酸菌作为具有胆盐水解酶活性和胆固醇去除能力的潜在益生菌候选菌株

IF4.2

2026-08-190

OA

Comparative Characterization of Pork Jowl and Three Commercial Cuts from DLY Pigs: Instrumental Quality, Nutritional Composition, Water Distribution, and Volatile Profiles

DLY猪下颌肉与三种商业切割部位的比较表征：仪器质量、营养成分、水分分布和挥发性物质特征

IF5.1

2026-08-130

OA

Salt Concentration Is Associated with Flavor Divergence and Microbial Succession in Naturally Fermented Watermelon Soybean Paste: Integrating Volatile Metabolite Profiling with Community Dynamics

盐浓度与自然发酵西瓜豆酱的风味差异和微生物演替相关：整合挥发性代谢物分析与群落动态

IF5.1

2026-08-110

OA

Revealing the Flavor Characteristics of Beiwudu Hulatang Using Electronic Nose, Electronic Tongue Combined with GC-IMS and Sensory Analysis

利用电子鼻、电子舌结合GC-IMS和感官分析揭示北坞村胡辣汤的风味特征

IF5.1

2026-03-030

OAAI

Study on the Structural Morphology and Insulation Properties of Micro–Nano Silicate Minerals/LPNRL Composite Materials

微纳米硅酸盐矿物/LPNRL复合材料的结构形态及保温性能研究

polymer engineering & science

IF0

2026-02-060

PRE

Research on the Process and Quality of Prepacked Braised Meat Products

预包装卤肉制品的工艺与品质研究

Foods 2025, Vol. 14, Page 3937

IF5.1

2025-11-180

OAAI

Postbiotic supplementation promotes gut barrier integrity and immune balance in cats via microbiota modulation

后生元补充剂通过微生物群调节促进猫的肠道屏障完整性和免疫平衡

Frontiers in Microbiology

IF4.5

2025-10-240

OAAI

Chiral Plasmonic Sensors: Fundamentals and Emerging Applications

手性等离激元传感器：基础与新兴应用

Angewandte Chemie International Edition

IF16.9

2025-10-150

PRE

DPP-IV inhibitory activity and mechanisms of taste-modulating peptides derived from porcine bone: Potential for diabetes management

DPP-IV抑制活性及源于猪骨的味觉调节肽的作用机制：糖尿病管理的潜力

Food Bioscience

IF5.9

2025-08-200

PRE

The Aroma, Taste Contributions, and Flavor Evaluation Based on GC-IMS, E-Nose, and E-Tongue in Soybean Pastes: A Comparative Study

基于GC-IMS、E-Nose和E-Tongue的大豆酱香气、滋味贡献及风味评价：一项比较研究

IF5.1

2025-03-270

OA

Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment

FOOD CHEMISTRY-X

IF8.2

2025-01-010

OAAI

Antibacterial Efficacy of Feline-Derived Lactic Acid Bacteria against Enteropathogenic Escherichia coli: A Comprehensive In Vitro Analysis. (vol 10, 514, 2024)

FERMENTATION-BASEL

IF3.3

2024-12-060

OA

2′-Fucosyllactose and 3′-Sialyllactose Reduce Mortality in Neonatal Enteroaggregative Escherichia coli Infection by Improving the Construction of Intestinal Mucosal Immunity

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-11-131

PRE

PMN-MDSC: A Culprit Behind Immunosenescence and Increased Susceptibility to Clostridioides difficile Infection During Aging

IF11.6

2024-11-010

OAAI

Antibacterial Efficacy of Feline-Derived Lactic Acid Bacteria against Enteropathogenic Escherichia coli: A Comprehensive In Vitro Analysis

FERMENTATION-BASEL

IF3.3

2024-10-101

OA

Characterization of the flavor profile of Hulatang using GC-IMS coupled with sensory analysis

FRONTIERS IN NUTRITION

IF5.1

2024-08-290

OAAI

Comparative Analysis of Commercially Available Flavor Oil Sausages and Smoked Sausages

IF4.6

2024-08-091

OAAI

Bifidobacterium lactis and Lactobacillus plantarum Enhance Immune Function and Antioxidant Capacity in Cats through Modulation of the Gut Microbiota

乳酸双歧杆菌和植物乳杆菌通过调节肠道菌群增强猫的免疫功能和抗氧化能力

IF6.6

2024-06-256

OAAI

2D Metal Porphyrin-Based MOFs and ZIF-8 Composite-Derived Carbon Materials Containing M-N x Active Sites as Bifunctional Electrocatalysts for Zinc-Air Batteries

基于2D金属卟啉的MOFs和ZIF-8复合衍生的含m-n x活性位点的碳材料作为锌空气电池的双功能电催化剂

ACS APPLIED MATERIALS & INTERFACES

IF8.2

2024-03-218

PRE