Xiaojuan Yang

Shaanxi University of Science and Technology

H指数:24

被引数:1,881

个人简介

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教育背景

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荣誉奖项

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Silk fibroin/fluorinated POSS polymer/quaternized carboxymethyl chitosan: A hydrophobic and antibacterial reinforcement system for silk cultural relics

丝素蛋白/氟化POSS聚合物/季铵化羧甲基壳聚糖：一种用于丝质文物的疏水抗菌增强体系

International Journal of Biological Macromolecules

IF8.5

2026-08-140

PRE

Director Networks and Firm Innovation Investment: Evidence from China

董事网络与企业创新投资：来自中国的证据

Research in International Business and Finance

IF6.9

2025-12-300

PRE

Deciphering how starch hierarchical structure and flour technological properties affect the quality attributes of glutinous dumplings

解析淀粉层级结构及面粉工艺特性对糯米饺品质属性的影响

Food Hydrocolloids

IF12.4

2025-10-060

PRE

ESG rating uncertainty and audit quality

ESG评级不确定性及审计质量

Managerial Auditing Journal

IF2.8

2025-06-200

PRE

Impact of flaxseed gum on the aggregate structure, pasting properties, and rheological behavior of waxy rice starch

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-06-010

OAAI

Construction of Magnesium Phosphate Chemical Conversion Coatings with Different Microstructures on Titanium to Enhance Osteogenesis and Angiogenesis

ACS APPLIED MATERIALS & INTERFACES

IF8.2

2024-04-182

PRE

Characterization of quinolone resistance in Salmonella enterica serovar Typhimurium and its monophasic variants from food and patients in China

来自中国食物和患者的鼠伤寒沙门菌及其单相变体对喹诺酮类药物的耐药特征

JOURNAL OF GLOBAL ANTIMICROBIAL RESISTANCE

IF3.2

2023-12-013

OAAI

Prevalence of antimicrobial resistance in a full-scale drinking water treatment plant

JOURNAL OF ENVIRONMENTAL MANAGEMENT

IF8.4

2023-10-013

PRE

Genome Characterization of the Novel Lytic Enterobacter cloacae Phage vB_EclM_Q7622

新型裂解性阴沟肠杆菌噬菌体vB_EclM_Q7622的基因组特征

FOOD AND ENVIRONMENTAL VIROLOGY

IF2.7

2023-06-122

PRE

Incidence and antimicrobial resistance of Salmonella serovars in fresh retail aquatic products from China

中国生鲜零售水产品中沙门菌血清型的发生率及耐药性分析

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-12-017

OAAI

Yersinia enterocolitica-Derived Outer Membrane Vesicles Inhibit Initial Stage of Biofilm Formation

小肠结肠炎耶尔森氏菌的外膜囊泡抑制生物膜形成的初始阶段

MICROORGANISMS

IF4.2

2022-11-299

OAAI

Enhancing the fermentation performance of frozen dough by ultrasonication: Effect of starch hierarchical structures

JOURNAL OF CEREAL SCIENCE

IF3.7

2022-07-0138

PRE

A novel Bacillus cereus bacteriophage DLn1 and its endolysin as biocontrol agents against Bacillus cereus in milk

一种新型蜡样芽孢杆菌噬菌体DLn1及其内溶素作为牛奶中蜡样芽孢杆菌的生物防治剂

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2022-05-0130

PRE

Effect of germination on nutritional properties and quality attributes of glutinous rice flour and dumplings

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2022-05-0145

PRE

Combined molecular and supramolecular structural insights into pasting behaviors of starches isolated from native and germinated waxy brown rice

CARBOHYDRATE POLYMERS

IF12.5

2022-05-0121

PRE

Occurrence, serovars and antibiotic resistance of Salmonella spp. in retail ready-to-eat food products in some Chinese provinces

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0115

OAAI

Molecular characterisation of antimicrobial resistance determinants and class 1 integrons of Salmonella enterica subsp. enterica serotype Enteritidis strains from retail food in China

FOOD CONTROL

IF6.3

2021-10-0110

PREAI

Occurrence, molecular characterization, and antimicrobial susceptibility of Yersinia enterocolitica isolated from retail food samples in China

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-10-0114

PREAI

Proteomics analysis mediated by quorum sensing luxS involved in oxidative stress in Cronobacter malonaticus

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-07-016

PREAI

Enhanced production of ε-poly-l-lysine by immobilized Streptomyces ahygroscopicus through repeated-batch or fed-batch fermentation with in situ product removal

BIOPROCESS AND BIOSYSTEMS ENGINEERING

IF3.6

2021-05-289

PREAI

Xiaojuan Yang

个人简介

教育背景

工作经历

荣誉奖项

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