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D

Dongdong Ni

Commonwealth Scientific and Industrial Research Organisation

H指数:9

被引数:204

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Gastrointestinal digestion governs insect protein hydrolysis and predicted bioactive peptide release: Species-dependent implications for functional food applications

胃肠道消化调控昆虫蛋白质水解和预测的生物活性肽释放：对功能食品应用物种依赖性的影响

IF9.8

2026-07-010

PRE

Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels

FOOD HYDROCOLLOIDS

IF12.4

2024-06-011

OA

Application of near-infrared spectroscopy and chemometrics for the rapid detection of insect protein adulteration from a simulated matrix

IF6.3

2024-05-011

OAAI

Possibilities on the application of vibrational spectroscopy and data analytics in precision nutrition

振动光谱和数据分析在精确营养中应用的可能性

TRAC-TRENDS IN ANALYTICAL CHEMISTRY

IF12

2023-06-011

PRE

Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety)

食物、人体生理学和心理学对食物摄入和食欲影响的整体方法 (饱腹感和饱腹感)

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-10-195

PRE

Unscrambling the Provenance of Eggs by Combining Chemometrics and Near-Infrared Reflectance Spectroscopy

IF3.5

2022-07-018

OAAI

Shedding light on human tissue (in vivo) to predict satiation, satiety, and food intake using near infrared reflectance spectroscopy: A preliminary study

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2022-06-014

PRE

Integrating Effects of Human Physiology, Psychology, and Individual Variations on Satiety-An Exploratory Study

FRONTIERS IN NUTRITION

IF5.1

2022-04-2710

OAAI

Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles

加工对燕麦 β-葡聚糖溶解度和分子大小的影响及对燕麦强化面条淀粉消化率的影响

IF9.8

2022-03-0125

PRE

A preliminary study on the utilisation of near infrared spectroscopy to predict age and in vivo human metabolism

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

IF4.6

2022-01-017

PRE

Exploring the relationships between oral sensory physiology and oral processing with mid infrared spectra of saliva

FOOD HYDROCOLLOIDS

IF12.4

2021-11-0111

PREAI

Towards personalised saliva spectral fingerprints: Comparison of mid infrared spectra of dried and whole saliva samples

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

IF4.6

2021-05-018

PREAI