Si Mi

Hebei Agricultural University

H指数:25

被引数:1,681

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Synergistic efficacy of marigold-derived lutein, quercetin, and quercetagetin in alleviating dry eye disease: Mechanistic insights from in vitro and in vivo models

万寿菊提取的叶黄素、槲皮素和金丝桃素在缓解干眼症中的协同功效：来自体外和体内模型的机制见解

Food Bioscience

IF5.9

2025-11-280

PRE

Enhancing post-harvest quality of cherry tomatoes via low voltage electrostatic field and modified atmosphere packaging: Regulation of phenylpropanoid metabolism

通过低电压静电场和改良气调包装提高樱桃番茄采后品质：苯丙烷代谢的调控

LWT

IF0

2025-11-190

OAAI

Study on the role of the combination of quercetin and lutein in alleviating ulcerative colitis in mice

研究槲皮素和叶黄素组合在缓解小鼠溃疡性结肠炎中的作用

Frontiers in Nutrition

IF5.1

2025-10-170

OAAI

Functional additives to strengthen composite packaging film containing cellulose nanocrystals: Property enhancement and applications in food preservation

含纤维素纳米晶体的复合包装薄膜的功能性添加剂：性能增强及其在食品保鲜中的应用

Carbohydrate Polymers

IF12.5

2025-10-090

PRE

Advancing Pickling Techniques to Enhance Bioactive Compounds and Probiotic Content in Pickled Vegetables

改进腌制技术以增强腌制蔬菜中的生物活性化合物和益生菌含量

FOOD REVIEWS INTERNATIONAL

IF6

2025-03-120

PRE

Preparation of chitosan/polyvinyl alcohol antibacterial indicator composite film loaded with AgNPs and purple sweet potato anthocyanins and its application in strawberry preservation

负载AgNPs和紫薯花色苷的壳聚糖/聚乙烯醇抗菌指示剂复合膜的制备及其在草莓保鲜中的应用

FOOD CHEMISTRY

IF9.8

2025-01-011

PRE

Evaluation of flavor characteristics in Chinese wheat flour paste using electronic-nose, electronic-tongue, and headspace-gas chromatography-ion mobility spectrometry at different fermentation stages

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-11-151

Effect of different thermal processing methods on sensory, nutritional, physicochemical and structural properties of Penaeus vannamei

FOOD CHEMISTRY

IF9.8

2024-04-018

PRE

Effect of different thermal processing methods on flavor characteristics of Penaeus vannamei

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-01-0113

OAAI

Effect of different preservation treatments on the formation of semicarbazide in Litopenaeus vannamei and the potential molecular mechanisms

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2023-12-010

PRE

Effect of cold shock precooling on the physicochemical, physiological properties and volatile profiles of chili peppers during postharvest storage

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-09-018

OAAI

Characterization and discrimination of fermented sweet melon juice by different microbial strains via GC-IMS-based volatile profiling and chemometrics

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2023-07-0126

OAAI

Chemical composition of naturally-fermented mixed fruit product and in vitro bioactivities

自然发酵混合水果产品的化学组成及体外生物活性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-05-019

OAAI

The interaction mechanism, conformational changes and computational simulation of the interaction between surface layer protein and mannan at different pH levels

FOOD CHEMISTRY

IF9.8

2023-03-017

PRE

Authentication of the geographical origin of sesame seeds based on proximate composition, multi-element and volatile fingerprinting combined with chemometrics

基于近似组成，多元素和挥发性指纹图谱结合化学计量学的芝麻地理来源认证

FOOD CHEMISTRY

IF9.8

2022-12-0112

PRE

Immunoregulatory effect of Lactobacillus paracasei VL8 exopolysaccharide on RAW264.7 cells by NF-?B and MAPK pathways

JOURNAL OF FUNCTIONAL FOODS

IF4

2022-08-0116

OAAI

Novel antioxidant peptides from protein hydrolysates of scallop (Argopecten irradians) mantle using enzymatic and microbial methods: Preparation, purification, identification and characterization

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-07-0134

OAAI

Effect of different genotypes on the fruit volatile profiles, flavonoid composition and antioxidant activities of chilli peppers

FOOD CHEMISTRY

IF9.8

2022-04-0130

PRE

Integrated network pharmacology and cellular assay for the investigation of an anti-obesity effect of 6-shogaol

FOOD CHEMISTRY

IF9.8

2022-04-0142

PRE

Variations in the physicochemical properties and bacterial community composition during fermentation of low-salt shrimp paste

FOOD RESEARCH INTERNATIONAL

IF8

2022-04-0127

PRE

Si Mi

个人简介

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