Ying Zhou

University of Turku

H指数:20

被引数:1,524

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Structure and properties of iron-chelated peptides from chicken blood hemoglobin hydrolysates

Applied Food Research

IF6.2

2026-01-090

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

Multispectral analysis and molecular docking simulation of the inhibition mechanism of dietary anthocyanins on acetylcholinesterase

多光谱分析和分子对接模拟膳食花青素对乙酰胆碱酯酶抑制机制

Food Bioscience

IF5.9

2025-06-250

PRE

Design of a sustained-release nanosystem for ultra-efficient absorption of anthocyanins and regulating lung damage through the “lung-gut” axis

超高效吸收花青素并通过 “肺-肠” 轴调节肺损伤的缓释纳米系统的设计

Journal of Advanced Research

IF13

2025-06-030

OAAI

Synthesis of PDA-rGO/MoO3 nanohybrids for distinguishable anticorrosion enhancement of waterborne epoxy coating

Pda-rgo/MoO3纳米杂化物的合成，用于水性环氧涂料的可区分防腐增强

SURFACE & COATINGS TECHNOLOGY

IF6.1

2024-10-010

PRE

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

FOOD CHEMISTRY

IF9.8

2023-11-013

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

Effect of Chinese medicinal herbal residues compost on tomato and Chinese cabbage plants: Assessment on phytopathogenic effect and nutrients uptake

ENVIRONMENTAL RESEARCH

IF7.7

2023-01-0112

PRE

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

Effect of mechano-chemical pretreatment on valorizing plant waste for 5-hydroxymethylfurfural under microwave hydrothermal treatment

微波水热处理下机械化学预处理对5-羟甲基糠醛植物废物的影响

RENEWABLE ENERGY

IF9.1

2021-12-0118

PRE

Evaluating the potential of the microwave hydrothermal method for valorizing food waste by producing 5-hydroxymethylfurfural

评估微波水热法通过生产5-羟甲基糠醛来降低食物垃圾的潜力

FUEL

IF7.5

2021-12-0116

PREAI

Haptically Quantifying Young's Modulus of Soft Materials Using a Self-Locked Stretchable Strain Sensor

使用自锁可拉伸应变传感器触觉量化软材料的杨氏模量

ADVANCED MATERIALS

IF26.8

2021-08-2254

OAAI

Combined Proteomic and Physiological Analysis of Chloroplasts Reveals Drought and Recovery Response Mechanisms in Nicotiana benthamiana

PLANTS-BASEL

IF4.1

2021-06-024

OAAI

The formation of 5-hydroxymethylfurfural and hydrochar during the valorization of biomass using a microwave hydrothermal method

SCIENCE OF THE TOTAL ENVIRONMENT

IF8

2021-02-0131

PREAI

Plant transporters: roles in stress responses and effects on growth and development

PLANT GROWTH REGULATION

IF3.9

2021-01-0240

PREAI

The influence of hydrothermal operation on the surface properties of kitchen waste-derived hydrochar: Biogas upgrading

JOURNAL OF CLEANER PRODUCTION

IF10

2020-06-0137

PREAI

Evaluation of methane emission flux from a typical biogas fermentation ecosystem in China

JOURNAL OF CLEANER PRODUCTION

IF10

2020-06-019

PREAI

Acidic seawater improved 5-hydroxymethylfurfural yield from sugarcane bagasse under microwave hydrothermal liquefaction

ENVIRONMENTAL RESEARCH

IF7.7

2020-05-0155

PREAI

Synthesis of improved hydrochar by microwave hydrothermal carbonization of green waste

绿色废弃物微波水热炭化合成改性水热炭

FUEL

IF7.5

2020-04-0153

PREAI

Ying Zhou

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