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Xu Zhao

yantai university

H指数:16

被引数:1,109

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Structure-reactivity relationship of monomeric flavan-3-ols in forming ethyl-linked anthocyanin pigments: an integrated experimental and computational study

单聚体黄烷-3-醇在形成乙基连接的花青素色素中的构效关系：一项整合实验与计算的研究

IF9.8

2026-09-010

PRE

Design and simulation of a 7.0 T conduction cooled superconducting magnet

7.0 T传导冷却超导磁体的设计与仿真

SCIENTIFIC REPORTS

IF3.9

2025-05-050

OA

Exploring the impact of substitution and conformational variations on the copigmentation ability of monomeric flavan-3-ols in wine

FOOD RESEARCH INTERNATIONAL

IF8

2024-11-010

PRE

Sleep disturbance as a poor prognostic predictor in patients with advanced non-small-cell lung cancer treated with immune checkpoint inhibitors: A prospective study

JOURNAL OF PSYCHOSOMATIC RESEARCH

IF3.3

2024-11-010

PRE

Hybrid Type I and II Polyketide Synthases Yield Distinct Aromatic Polyketides

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

IF15.6

2024-10-161

PRE

Sarcopenia predicts immune-related adverse events due to anti-PD-1/PD-L1 therapy in patients with advanced lung cancer

FRONTIERS IN ONCOLOGY

IF3.3

2024-09-230

OAAI

A broadly protective antibody targeting glycoprotein Gn inhibits severe fever with thrombocytopenia syndrome virus infection

NATURE COMMUNICATIONS

IF15.7

2024-08-151

OAAI

The characteristics of polysaccharide composition of red wines in China: Effects of grape varieties, origins and winemaking techniques

FOOD CHEMISTRY-X

IF8.2

2024-06-012

OAAI

Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review

IF9.8

2023-11-0119

PRE

The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: A review

IF9.8

2023-03-0117

PRE

Intramolecular copigmentation in malvidin-3-O-(6-O-p-coumaryl)-glucoside: Insights from experimental and theoretical study

IF9.8

2022-10-015

PRE

Reactivity comparison of three malvidin-type anthocyanins forming derived pigments in model wine solutions

IF9.8

2022-08-018

PRE

Red wine coloration: A review of pigmented molecules, reactions, and applications

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2022-08-0127

PRE

The formation mechanism of pinotin A in model wine: Experimental and theoretical investigation

IF9.8

2022-06-018

PRE

Impact of three phenolic copigments on the stability and color evolution of five basic anthocyanins in model wine systems

IF9.8

2022-05-0130

PRE

Acetylation of Malvidin-3-O-glucoside Impedes Intermolecular Copigmentation: Experimental and Theoretical Investigations

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2021-06-3011

PREAI

Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction

IF9.8

2021-03-0172

PREAI

Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of anthocyanin B ring

IF9.8

2020-10-0154

PREAI

HPLC-MS/MS-based targeted metabolomic method for profiling of malvidin derivatives in dry red wines

FOOD RESEARCH INTERNATIONAL

IF8

2020-08-0137

PRE

An effective method for the semi-preparative isolation of high-purity anthocyanin monomers from grape pomace

IF9.8

2020-04-0140

PREAI