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D

Danyang Ying

Commonwealth Scientific and Industrial Research Organisation

H指数:32

被引数:3,862

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Modelling Relationships Between Extrusion Conditions and Quality Attributes of Expanded Snacks

挤压条件与膨化零食质量属性之间的关系建模

IF5.1

2026-06-120

OA

Natural deep eutectic solvent-based extraction of 3-deoxyanthocyanidins from sorghum bran: COSMO-RS screening, optimization, compositional profiling and mechanisms

基于天然深共熔溶剂的3-脱氧花青素从高粱糠中的提取：COSMO-RS筛选、优化、组成分析和机制

IF9.8

2025-10-260

OAAI

The State-of-the-Art of Aquafeed Extrusion: Mechanisms, Challenges and Opportunities

水产饲料挤压技术的最新进展：机理、挑战与机遇

REVIEWS IN AQUACULTURE

IF11.3

2025-02-250

OAAI

3-Deoxyanthocyanidins: Extraction, stability, and food applications

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2024-11-280

PRE

Terminalia ferdinandiana Exell (Kakadu plum): Nutritional value, phenolic compounds, health benefits and potential industrial applications

FOOD BIOSCIENCE

IF5.9

2023-12-011

OAAI

Effect of Whole Tomato Powder or Tomato Peel Powder Incorporation on the Color, Nutritional, and Textural Properties of Extruded High Moisture Meat Analogues

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2023-05-3112

OA

Effect of Extrusion on the Functional, Textural and Colour Characteristics of Texturized Hempseed Protein

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2022-10-2715

OA

Post-extrusion physical properties, techno-functionality and microbiota-modulating potential of hempseed (Cannabis sativa L.) hull fiber

FOOD HYDROCOLLOIDS

IF12.4

2022-10-0112

PRE

Transformation of hempseed (Cannabis sativa L.) oil cake proteome, structure and functionality after extrusion

IF9.8

2022-08-016

PRE

Effect of water migration rate on the deformation characteristics of wheat starch/gluten extruded noodles

水分迁移速率对小麦淀粉/面筋挤压面条变形特性的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-06-015

OAAI

Surmounting the off-flavor challenge in plant-based foods

克服植物性食品中的异味挑战

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-05-2345

PRE

Enhanced Lignanamide Absorption and Antioxidative Effect of Extruded Hempseed (Cannabis sativa L.) Hull in Caco-2 Intestinal Cell Culture

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2021-09-1415

PRE

Fermentation transforms the phenolic profiles and bioactivities of plant-based foods

BIOTECHNOLOGY ADVANCES

IF12.5

2021-07-01171

PREAI

Effect of extrusion technology on hempseed (Cannabis sativa L.) oil cake: Polyphenol profile and biological activities

JOURNAL OF FOOD SCIENCE

IF3.4

2021-06-2716

OAAI

Extrusion improves the phenolic profile and biological activities of hempseed (Cannabis sativa L.) hull

IF9.8

2021-06-0146

PREAI

Tyramine-derived hydroxycinnamic acid amides in plant foods: sources, synthesis, health effects and potential applications in food industry

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2020-11-1829

PREAI

Hydroxycinnamic acids on gut microbiota and health

羟基肉桂酸对肠道菌群和健康的影响

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2020-10-3059

OAAI

Broccoli byproducts for protection and co-delivery of EGCG and tuna oil

IF9.8

2020-10-017

PREAI

Oxidative stability of spray dried matcha-tuna oil powders

FOOD RESEARCH INTERNATIONAL

IF8

2020-06-0119

PREAI

Sulforaphane in broccoli-based matrices: Effects of heat treatment and addition of oil

西兰花基质中的萝卜硫素: 热处理和添加油的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-06-0113

PREAI