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Hongtao Ren

Henan Agricultural University

H指数:9

被引数:581

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The grey multivariate forecasting model based on seasonal fluctuation series and its application

基于季节波动序列的灰色多变量预测模型及其应用

GREY SYSTEMS-THEORY AND APPLICATION

IF4.4

2025-03-010

PRE

Effect of proanthocyanidins on cognitive improvement in thyroxin-induced aging mice

FOOD & FUNCTION

IF5.4

2025-01-010

PRE

Antibacterial mechanism analysis of resveratrol against Salmonella typhimurium via metabolomics

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

IF4.3

2024-11-120

OAAI

A novel metal-organic framework based electrochemical immunosensor for the rapid detection of Salmonella typhimurium detection in milk

基于金属-有机骨架结构的电化学免疫传感器快速检测牛奶中的鼠伤寒沙门氏菌

IF9.8

2024-06-0111

PRE

A novel fractional multivariate grey prediction model for forecasting hydroelectricity consumption

一种新的分式多变量灰色预测模型，用于预测水电消耗

GREY SYSTEMS-THEORY AND APPLICATION

IF4.4

2024-05-232

PRE

Effect of frozen storage on the quality and amylopectin structure of Chinese steamed bread made from different wheat cultivars

JOURNAL OF CEREAL SCIENCE

IF3.7

2023-07-015

PRE

Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread

JOURNAL OF FOOD SCIENCE

IF3.4

2023-05-254

PRE

Influence of formulation parameters on lipid oxidative stability of Pickering emulsion stabilized by hydrophobically modified starch particles

配方参数对疏水改性淀粉颗粒稳定的Pickering乳液脂质氧化稳定性的影响

CARBOHYDRATE POLYMERS

IF12.5

2020-10-0143

PREAI

The physical and oxidative stabilities of Pickering emulsion stabilized by starch particle and small molecular surfactant

淀粉颗粒和小分子表面活性剂稳定的Pickering乳液的物理和氧化稳定性

IF9.8

2020-01-0186

PREAI

Preparation and characterizations of Pickering emulsions stabilized by hydrophobic starch particles

FOOD HYDROCOLLOIDS

IF12.4

2015-03-01193

PREAI

Particle-stabilizers modified from indica rice starches differing in amylose content

IF9.8

2014-06-0148

PRE

Production and Physicochemical Properties of 2-Octen-1-Ylsuccinic Derivatives from Waxy Corn Starch

JOURNAL OF FOOD SCIENCE

IF3.4

2011-04-0620

PREAI