Jingxuan Ke

nanyang institute of technology

H指数:11

被引数:563

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Hawthorn Polysaccharides Relieve High-Fat Blood Disease in Mice by Improving Intestinal Flora and Promoting Lipid Metabolism

Hawthorn Polysaccharides Relieve High-Fat Blood Disease in Mice by Improving Intestinal Flora and Promoting Lipid Metabolism 答：山楂多糖通过改善肠道菌群和促进脂质代谢缓解小鼠高脂血症

Foods

IF5.1

2026-04-280

OAAI

Natural phenolics as multitarget antimicrobials for food preservation: mechanisms of action

天然酚类作为多靶点抗菌剂用于食品保藏：作用机制

Food Chemistry: X

IF0

2025-09-200

OAAI

Natural pigments for microbial control in food systems: Mechanisms, preservation applications, and formulation strategies

食品体系中用于微生物控制的天然色素：机制、保鲜应用和配方策略

Food Control

IF6.3

2025-08-060

PRE

The improvement effect of insoluble dietary fiber of Polygonatum sibiricum on hyperlipidemia in high-fat diet mice via gut microbiota and metabolites

西伯利亚黄精不溶性膳食纤维通过肠道菌群和代谢物对高脂饮食小鼠高脂血症的改善效应

Frontiers in Nutrition

IF5.1

2025-08-040

Natural yam pigment as a dual-type ROS photosensitizer: mechanism, biosafety, and application in fresh-cut produce

天然山药色素作为双类型ROS光敏剂：机制、生物安全性及其在鲜切果蔬中的应用

Journal of the Science of Food and Agriculture

IF3.5

2025-08-040

PRE

Chayote pectin regulates blood glucose through the gut-liver axis: Gut microbes/SCFAs/FoxO1 signaling pathways

佛手瓜果胶通过肠-肝轴调节血糖：肠道微生物/短链脂肪酸/FOXO1信号通路

FOOD RESEARCH INTERNATIONAL

IF8

2025-02-011

PRE

Flavor perception and biological activities of bitter compounds in food

食物中苦味化合物的风味感知与生物活性

FOOD CHEMISTRY

IF9.8

2025-02-010

PRE

Influence mechanism of chayote (Sechium edule) pectin on the stability of sodium caseinate emulsion

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-03-013

OAAI

Study on the effect of different bitter masking inhibitors on the bitter masking of Zanthoxylum bungeanum Maxim

不同掩苦剂对花椒掩苦效果的研究

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2024-03-012

PRE

Structural characterization of cell-wall polysaccharides purified from chayote (Sechium edule) fruit

FOOD CHEMISTRY-X

IF8.2

2023-10-012

OAAI

Formation mechanism of complex coacervation of chayote (Sechium edule) pectin-sodium caseinate in aqueous solution

FOOD HYDROCOLLOIDS

IF12.4

2023-10-014

Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review

FOOD CHEMISTRY

IF9.8

2022-03-0143

PRE

Changes in qualities of dried Zanthoxylum armatum DC. at different storage methods

FOOD PACKAGING AND SHELF LIFE

IF10.6

2021-09-0120

PRE

Identification of two bitter components in Zanthoxylum bungeanum Maxim. and exploration of their bitter taste mechanism through receptor hTAS2R14

FOOD CHEMISTRY

IF9.8

2021-02-0134

PREAI

Non-destructive determination of volatile oil and moisture content and discrimination of geographical origins of Zanthoxylum bungeanum Maxim. by hyperspectral imaging

INFRARED PHYSICS & TECHNOLOGY

IF3.4

2020-03-0122

PREAI

Optimization, characterization and rheological behavior study of pectin extracted from chayote (Sechium edule) using ultrasound assisted method

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2020-03-0160

PREAI

The study of diffusion kinetics of cinnamaldehyde from corn starch-based film into food simulant and physical properties of antibacterial polymer film

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2019-03-0175

PREAI

Mechanistic investigation on binding interaction of konjac glucomannan with Zanthoxylum armatum DC. seed glutelin in solution

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2019-02-013

PREAI

Application of HPLC fingerprint based on acid amide components in Chinese prickly ash (Zanthoxylum)

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2018-09-0154

PREAI

Jingxuan Ke

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