Yanli Feng

hubei normal university

H指数:22

被引数:2,104

个人简介

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Ultrasound-assisted fabrication of synbiotic microcapsules based on gum arabic and oligosaccharides for C. butyricum delivery: characterization, stress tolerance, and storage stability

基于阿拉伯胶和寡糖的共生微胶囊超声辅助制备及其对<em>C. butyricum</em>的递送：表征、胁迫耐受性与储存稳定性

Ultrasonics Sonochemistry

IF9.7

2026-08-310

OAAI

Mechanism of fructose and ammonium sulfate preference regulation in yellow Monascus pigment production: a metabolomic and proteomic study

Food Bioscience

IF5.9

2026-01-200

PRE

Isolation, identification and characteristics of Clostridium butyricum CB-a together with its high-density fermentation

Clostridium butyricum CB-a的分离、鉴定及其特性研究，以及其高密度发酵

BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT

IF1.4

2025-12-310

PRE

Multi-omics analysis reveals dynamic proteomic remodeling and metabonomic dysregulation underlying cytokine release syndrome in CAR-T-treated B-ALL

多组学分析揭示了CAR-T治疗B-ALL中细胞因子释放综合征背后的动态蛋白质组重塑和代谢组失调。

International Immunopharmacology

IF4.7

2025-10-220

PRE

Microbial, Physicochemical, and Flavor Interactions in High-Temperature Sauce-Flavor Daqu

微生物、物理化学及风味相互作用在高温酱香大曲中

Biology 2025, Vol. 14, Page 1324

IF3.5

2025-09-290

OAAI

Proline betaine facilitates angiogenesis in bronchopulmonary dysplasia

脯氨酸甜菜碱促进支气管肺发育不良中的血管生成

TOXICOLOGY AND APPLIED PHARMACOLOGY

IF3.4

2025-05-010

PRE

Ultrasound combined with Adenosine 5′-Monophosphate Treatment: A Strategic Approach for enhancing the tenderness of chicken wooden breast meat

超声联合腺苷5'-单磷酸处理：一种增强鸡木乃伊胸肉嫩度的策略性方法

ULTRASONICS SONOCHEMISTRY

IF9.7

2025-03-011

OAAI

Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp ( Ctenopharyngodon Idellus)

超声波辅助低盐腌制对草鱼（Ctenopharyngodon Idellus）持水性、嫩度及体外消化特性的影响

ULTRASONICS SONOCHEMISTRY

IF9.7

2025-02-010

OAAI

O-GlcNAcylated FTO promotes m6A modification of SOX4 to enhance MDS/AML cell proliferation

CELL COMMUNICATION AND SIGNALING

IF8.9

2025-01-230

OAAI

Elucidating the degradation mechanism of beef myofibrillar proteins under hydroxyl radical oxidation through the lens of cysteine oxidation modifications

FOOD CHEMISTRY-X

IF8.2

2025-01-010

OAAI

Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation

FRONTIERS IN MICROBIOLOGY

IF4.5

2024-01-2416

OAAI

Proteomic and metabolomic analysis of ageing beef exudate to determine that iron metabolism enhances muscle protein and lipid oxidation

FOOD CHEMISTRY-X

IF8.2

2023-12-012

OAAI

Selective production, relationship and controversy between Monascus pigments and citrinin

FOOD BIOSCIENCE

IF5.9

2023-12-018

PRE

Strategies to enhance the production efficiency of Monascus pigments and control citrinin contamination

PROCESS BIOCHEMISTRY

IF4

2022-06-0117

PRE

Polyurethane latent catalysts obtained by emulsion solvent evaporation

POLYMER BULLETIN

IF4

2022-04-122

PRE

Insight into Monascus pigments production promoted by glycerol based on physiological and transcriptome analyses

基于生理和转录组分析洞察甘油促进的红曲色素生产

PROCESS BIOCHEMISTRY

IF4

2021-03-0115

PREAI

Perspectives on Functional Red Mold Rice: Functional Ingredients, Production, and Application

FRONTIERS IN MICROBIOLOGY

IF4.5

2020-11-2512

OAAI

Expressible fluid measurements of broiler breast meat affected by emerging muscle abnormalities

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-11-013

OAAI

Virgibacillus halodenitrificans ST-1 for fermentation of shrimp paste and hydrolysates of its protease

FOOD SCIENCE & NUTRITION

IF3.8

2020-08-2213

OAAI

The Marine Catenovulum agarivorans MNH15 and Dextranase: Removing Dental Plaque

MARINE DRUGS

IF5.4

2019-10-1826

OAAI

Yanli Feng

个人简介

教育背景

工作经历

荣誉奖项

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