Qianyun Ma

hebei agricultural university

H指数:29

被引数:3,170

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Curcumin-Mediated Photodynamic Inactivation for Smart Food Preservation: Antimicrobial Mechanisms, Nano-enabling Strategies, and Application Challenges

姜黄素介导的光动力灭活技术在智能食品保鲜中的应用：抗菌机制、纳米赋能策略及应用挑战

Trends in Food Science & Technology

IF15.4

2025-12-190

PRE

Modulation of hyperglycemia; insulin resistance responses and gut microbiota composition in type 2 diabetic mice by capsicum residue soluble dietary fiber

通过辣椒渣可溶性膳食纤维对2型糖尿病小鼠的高血糖、胰岛素抵抗反应及肠道菌群组成进行调控。

Food Funct.

IF0

2025-09-260

PRE

Chitosan-based active films loaded with lemon essential oil nanoemulsions for improving the shelf life and quality of chilled fresh pork

壳聚糖基活性薄膜负载柠檬精油纳米乳液以改善冷藏新鲜猪肉的货架期和质量

Journal of Food Measurement and Characterization

IF3.3

2025-07-300

PRE

Metabolomics revealed the antibacterial mechanism of carnosic acid against Shewanella putrefaciens

代谢组学揭示了肉桂酸对希瓦氏菌的抑菌机制

FOOD BIOSCIENCE

IF5.9

2025-06-010

PRE

Physical stability of oil-in-water multi-layered coenzyme Q10 nano-emulsions

FOOD CHEMISTRY

IF9.8

2025-02-010

PRE

RETRACTION: Retraction notice to The effect of different Capsicum annuum components on the quality and shelf-life of chicken breast meat [Food Control 159 (2024) 110263]

FOOD CONTROL

IF6.3

2025-01-010

PRE

Potato resistant starch improves type 2 diabetes by regulating inflammation, glucose and lipid metabolism and intestinal microbial environment

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-11-010

PRE

Harnessing the health benefits of purple and yellow-fleshed sweet potatoes: Phytochemical composition, stabilization methods, and industrial utilization- A review

FOOD CHEMISTRY-X

IF8.2

2024-10-016

OAAI

A two-dimensional correlation spectroscopy analysis-based approach for asymptomatic rot detection in stored potatoes using hyperspectral imaging

FOOD CHEMISTRY-X

IF8.2

2024-10-011

OAAI

Potential of two-dimensional correlation-based dual-band visible/near infrared spectroscopy to predict total volatile basic nitrogen content in meat

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2024-09-013

PRE

Enhanced photodynamic inactivation against Escherichia coli O157:H7 provided by chitosan/curcumin coating and its application in food contact surfaces

壳聚糖/姜黄素涂层对大肠杆菌O157:H7的增强光动力灭活作用及其在食品接触表面的应用

CARBOHYDRATE POLYMERS

IF12.5

2024-08-014

PRE

RETRACTION: Characterization, antioxidant activity and potential application fractionalized Szechuan pepper on fresh beef meat as natural preservative (Retraction of Vol 208, art no 109383, 2023)

MEAT SCIENCE

IF6.1

2024-07-010

PRE

Geographical identification of Chinese wine based on chemometrics combined with mineral elements, volatile components and untargeted metabonomics

FOOD CHEMISTRY-X

IF8.2

2024-06-017

OAAI

The effect of different Capsicum annuum components on the quality and shelf-life of chicken breast meat

FOOD CONTROL

IF6.3

2024-05-012

PRE

Apple pectin-based active films to preserve oil: Effects of naturally branched phytoglycogen-curcumin host

基于苹果果胶的保油活性膜: 天然分支的植物糖原-姜黄素宿主的作用

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-05-010

PRE

Effects of purple potato anthocyanins on the in vitro digestive properties of starches of different crystalline types

紫薯花色苷对不同晶型淀粉体外消化特性的影响

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-04-016

PRE

Inspired by human olfactory system: Deep-learning-assisted portable chemo-responsive dye-based odor sensor array for the rapid sensing of shrimp and fish freshness

CHEMICAL ENGINEERING JOURNAL

IF13.2

2024-03-015

PRE

Effect of indigenous Saccharomyces cerevisiae strains on microbial community successions and volatile compounds changes during Longyan wine fermentation

酿酒酵母菌株对龙岩葡萄酒发酵过程中微生物群落演替及挥发性物质变化的影响

FOOD BIOSCIENCE

IF5.9

2024-02-017

PRE

Characterization, antioxidant activity and potential application fractionalized Szechuan pepper on fresh beef meat as natural preservative

表征，抗氧化活性和潜在应用分级四川辣椒作为天然防腐剂在新鲜牛肉上的应用

MEAT SCIENCE

IF6.1

2024-02-015

PRE

Changes in bioactive and volatile aroma compounds in vinegar fermented in a rotary drum bioreactor

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2023-08-019

PRE

Qianyun Ma

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