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Wengang Jin
H指数:32
被引数:3,056
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Changes of radish in paocai fermentation: Combined effects of Carnobacterium maltaromaticum and Lactococcus lactis
泡菜发酵过程中萝卜的变化：Carnobacterium maltaromaticum和Lactococcus lactis的联合作用
Food Chemistry
IF9.8
Effects of oxidation on the emulsion properties of snakehead (Channa argus) myofibrillar protein: Roles of structural and interfacial changes
氧化对蛇头鱼（Channa argus）肌原纤维蛋白乳液性质的影响：结构和界面变化的作用
Food Chemistry
IF9.8
Beneficial effects of proanthocyanidins on skin aging: a review
原花青素对皮肤衰老的有益作用：一项综述
Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose; HS-GC–IMS; and chemometrics
不同辣度辣椒粉中挥发性有机化合物的区分：通过电子鼻；顶空-气相色谱-离子迁移谱；以及化学计量学
Plasma activated water (PAW) - gelatin coatings: moderate oxidation of gelatin and controlled release of PAW for preservation of snakehead (Channa argus) fillets
等离子体活化水（PAW）-明胶涂层：明胶的适度氧化和PAW的控释以用于保存蛇头鱼（Channa argus）鱼片
LWT
IF0
Unraveling volatile metabolites in pigmented onion (Allium cepa L.) bulbs through HS-SPME/GC-MS-based metabolomics and machine learning
通过基于HS-SPME/GC-MS代谢组学和机器学习的方法解析彩色洋葱（Allium cepa L.）鳞茎中的挥发性代谢物
Enhancing the nutritional value and caliber of silver carp surimi by adding β-carotene: Insights into the gel characteristics, protein structure, and digestive properties
通过添加β-胡萝卜素增强鲢鱼鱼糜的营养价值和粒径：凝胶特性、蛋白质结构和消化特性的见解
FOOD CHEMISTRY
IF9.8
Characterizing the composition of volatile compounds in different types of Chinese bacon using GC - MS, E-nose, and GC - IMS
使用gc-ms，电子鼻和gc-ims表征不同类型的中国培根中挥发性化合物的组成
Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel
鲟鱼油及其Pickering乳液对鲟鱼鱼糜凝胶品质的影响
FOOD CHEMISTRY-X
IF8.2
