Juan Bai

jiangsu university

H指数:19

被引数:1,407

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Transforming red lentils into a gut-friendly food: Limosilactobacillus fermentum pro-227 fermentation degrades oligosaccharides and enhances prebiotic properties

将红扁豆转化为肠道友好型食品：<em>Limosilactobacillus fermentum</em> pro-227发酵降解寡糖并增强益生元特性

Food Research International

IF8

2026-09-290

PRE

Hyperspectral monitoring of wheat gluten index based on multi-model ensemble and adaptive learning

基于多模型集成和自适应学习的小麦面筋指数高光谱监测

Food Chemistry

IF9.8

2026-08-010

PRE

Study on the mechanism of starch granule-associated proteins in fermented barley on starch digestibility

发酵大麦中淀粉颗粒相关蛋白对淀粉消化性的作用机制研究

Food Chemistry

IF9.8

2026-08-010

PRE

CsTCP14b enhances drought tolerance in tea plants during early-stage drought stress by promoting flavonol-mediated ROS scavenging

CsTCP14b通过促进类黄酮介导的ROS清除作用，增强了茶树在早期干旱胁迫下的耐旱性。

New Phytologist

IF8.1

2026-04-010

PRE

Rapid LC-MS/MS-based quantitative serum tryptophan metabolomics platform identifies and monitors novel biomarkers for diabetic kidney disease

快速LC-MS/MS定量血清色氨酸代谢组学平台识别并监测糖尿病肾病的新的生物标志物

Analytical and Bioanalytical Chemistry

IF3.8

2025-11-110

PRE

Momordica Charantia L. polysaccharides ameliorate colonic mucus barrier damage induced by high fat diet through regulation of gut microbiota and MUC2 expression

Momordica Charantia L.多糖通过调节肠道菌群和MUC2表达，改善高脂饮食诱导的结肠黏液屏障损伤

International Journal of Biological Macromolecules

IF8.5

2025-10-030

PRE

Insights into Leuconostoc-clade as starters in Chinese paocai: Shaping microbial communities for rapid, safe, and flavor-preserving fermentation

关于乳酸杆菌属作为泡菜发酵起子的见解：塑造微生物群落以实现快速、安全并保持风味的发酵

FOOD BIOSCIENCE

IF5.9

2025-06-010

PRE

Assessment of substrate properties of barley bran fermented by lactic acid bacteria using RGB reconstruction hyperspectral technology

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

IF4.6

2025-05-230

PRE

Comparing in vitro digestion-fermentation characteristics and in vivo lipid-lowering effects of hot water and alkali-extracted polysaccharides from Volvariella volvacea

比较草菇热水提取和碱法提取多糖的体外消化-发酵特性及体内降脂效果

JOURNAL OF FOOD SCIENCE

IF3.4

2025-04-040

PRE

KPNA2/KPNB1 promotes the malignant progression of gastric cancer induced by M2 macrophage polarization

KPNA2/KPNB1促进由M2型巨噬细胞极化诱导的胃癌恶性进展

TISSUE & CELL

IF2.5

2025-04-012

PRE

Role of sulfatase LPMS from Lactiplantibacillus plantarum dy-1 in releasing bound phenolic acids of barley bran dietary fiber

JOURNAL OF FOOD SCIENCE

IF3.4

2025-02-100

PRE

Influences of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the nutritional components, flavor property and lipid-lowering effect of highland barley

future foods

IF7.2

2024-09-016

OAAI

Network Pharmacology and Experimental Study of Momordicine I and Momordicine II from Bitter Melon Saponins in Inhibiting Fat Accumulation

BIOMEDICAL AND ENVIRONMENTAL SCIENCES

IF4.1

2024-08-012

PRE

Barley Protein LFBEP-C1 from Lactiplantibacillus plantarum dy-1 Fermented Barley Extracts by Inhibiting Lipid Accumulation in a Caenorhabditis elegans Model

BIOMEDICAL AND ENVIRONMENTAL SCIENCES

IF4.1

2024-05-011

PRE

Glutathione Induces Keap1 S-Glutathionylation and Mitigates Oscillating Glucose-Induced β-Cell Dysfunction by Activating Nrf2

谷胱甘肽通过激活Nrf2诱导Keap1 S-谷胱甘肽化并减轻振荡葡萄糖诱导的 β 细胞功能障碍

ANTIOXIDANTS

IF6.6

2024-03-271

OAAI

Nitrite self-degradation process in radish paocai under the synergistic regulation of prokaryotic microorganisms

FOOD BIOSCIENCE

IF5.9

2024-02-011

PRE

Heterologous expression and enzymatic characteristics of sulfatase from Lactobacillus plantarum dy-1

FOOD & FUNCTION

IF5.4

2024-01-012

PRE

Metabolomics reveals the effects of Lactiplantibacillus plantarum dy-1 fermentation on the lipid-lowering capacity of barley 13-glucans in an in vitro model of gut-liver axis

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-12-013

PRE

Antiobesity Effect of Lactiplantibacillus plantarum Fermented Barley Extracts via the Interactions with Gut Microbiota of the Obese Adult Humans

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2023-10-143

Cinnamaldehyde Alleviates the Oxidative Stress of Caenorhabditis elegans in the Presence of Lactic Acid

PLANT FOODS FOR HUMAN NUTRITION

IF3.6

2023-09-093

PRE

Juan Bai

个人简介

教育背景

工作经历

荣誉奖项

研究方向