许娜 (Na Xu)

China University of Mining & Technology讲师，副教授

H指数:18

被引数:1,036

个人简介

"姓名：许娜职称：副教授职务：测控技术系与力学教研室联合支部书记电话：邮箱：naxu@ytu.edu.cn办公地点：机电院馆202-2 ● 教育背景2009.09–2015.01,北京航空航天大学,流体力学,工学博士2005.09–2009.07,北京航空航天大学,飞行器设计与工程,工学学士● 工作履历2015.03-至今,烟台大学，机电汽车工程学院，讲师，副教授● 研究领域仿生流体力学微小型扑翼飞行器设计飞行动稳定性和控制机理流体机械数值仿真● 科研项目及..."

教育背景

2009.09 – 2015.01
北京航空航天大学工学博士流体力学
2005.09 – 2009.07
北京航空航天大学工学学士飞行器设计与工程

工作经历

2015.03 – 至今
烟台大学，机电汽车工程学院
讲师，副教授

荣誉奖项

暂无内容

Exploration of chicken lung antioxidant peptides modified by plastein reaction: Purification, identification and molecular docking

鸡肺抗氧化肽通过酶塑反应修饰的探索：纯化、鉴定与分子对接

Food Bioscience

IF5.9

2026-03-250

PRE

Predicting the prospect of rare earth elements and yttrium recovery from coal using machine learning

利用机器学习预测从煤炭中回收稀土元素和钇的前景

International Journal of Coal Preparation and Utilization

IF2.1

2026-01-010

PRE

Structural remodeling and flavor binding: Unraveling the interaction mechanism of chicken skin collagen with key aroma compounds

结构重塑与风味结合：阐明鸡肉皮胶原蛋白与关键香气化合物的相互作用机制

Food Hydrocolloids

IF12.4

2025-12-110

PRE

Spatiotemporal Cascade Targeting from the Cell Membrane to the Endoplasmic Reticulum for Chemoimmunotherapy via the Cyclometalated Iridium-Fatty Acid Scaffold

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

IF15.6

2025-12-010

PRE

Skin-to-meat ratio optimization in soft-boiled chicken: Decoding the dual role of chicken skin in flavor enhancement and umami masking via multi-modal sensory analysis

水煮鸡皮肉比优化：通过多模态感官分析解码鸡皮在风味增强和鲜味掩盖中的双重作用

Food Bioscience

IF5.9

2025-09-060

PRE

Colloidal structural characteristics and variation patterns of chicken skin gelatin during thermal processing

胶体结构特性及热处理过程中鸡皮明胶的变化模式

Food Chemistry

IF9.8

2025-08-110

PRE

Artificial intelligence-assisted colorimetric sensor array based on supramolecular self-assembled nanozymes for visual monitoring of pesticide residues

基于超分子自组装纳米酶的人工智能辅助比色传感器阵列，用于农药残留的视觉监测

sensors and actuators b chemical

IF0

2025-08-080

PRE

Ro 31-8220 suppresses bladder cancer progression via enhancing autophagy in vitro and in vivo

Ro 31-8220通过增强自噬，在体外和体内抑制膀胱癌进展。

FEBS Open Bio

IF2.3

2025-07-210

OAAI

Elucidating the pattern of flavor evolution during the steaming process of fermented sausages in two dimensions: Strain fermentation and steaming time

阐明发酵香肠蒸煮过程中风味演变的二维模式：菌株发酵和蒸煮时间

FOOD CHEMISTRY

IF9.8

2025-07-010

PRE

Orientation characterisation of branched crack-like defects in curved components using ultrasonic array vector total focusing method

NONDESTRUCTIVE TESTING AND EVALUATION

IF4.2

2025-02-040

PRE

Changes in protein structural characteristics and non-targeted metabolites during stewing based on collagen degradation in chicken skin

基于鸡皮胶原蛋白降解的炖煮过程中蛋白质结构特征与非靶向代谢物的变化

FOOD BIOSCIENCE

IF5.9

2025-01-010

PRE

Effect of bacterial fermentation on the ability of myofibrillar proteins to bind esters and its potential mechanism: Based on protein metabolism and structural changes

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-11-010

PRE

Transformation of chicken skin from raw to edible state: Based on mechanical, microstructure and rheological properties

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2024-09-011

PRE

Decoding the flavor regulation mechanism of fermented sausages inoculated with indigenous strains via metagenomic and GC-MS analysis

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-08-013

OAAI

Multivariate statistical regression analysis and relative quantification based on dimensional-reduction method to compare the taste-active components of different chicken breeds

FOOD PRODUCTION PROCESSING AND NUTRITION

IF5.7

2024-06-020

Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages

不同混合发酵剂对中国传统发酵香肠微生物群落、口感及香气成分的影响

FOOD CHEMISTRY-X

IF8.2

2024-03-0114

OAAI

Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2024-01-018

Light switchable Ir(iii)-based photosensitizers: a dual-state system for non-invasive, reversible ROS control in tumor therapy

DALTON TRANSACTIONS

IF3.3

2024-01-011

PRE

Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA

FOOD BIOSCIENCE

IF5.9

2023-12-0116

PRE

Microfluidic Chips: Emerging Technologies for Adoptive Cell Immunotherapy

微流控芯片: 过继细胞免疫治疗的新兴技术

MICROMACHINES

IF3

2023-04-197

OAAI

研究方向

仿生流体力学微小型扑翼飞行器设计飞行动稳定性和控制机理流体机械数值仿真蜻蜓悬停和前飞时的动稳定性与控制昆虫悬停飞行气动力能耗动稳定性食蚜蝇机动飞行的实验观测与数值模拟昆虫拍动翅的变形和褶皱对流动和气动力的影响代表性学术成果蜻蜓滑翔翼褶皱位置气动性能影响食蚜蝇飞行动稳定性抬升角影响V型结构对水泵叶片阻力的影响侧风对拍动翅气动力的影响食蚜蝇悬停气动特性蜂蝇悬停和前飞动稳定性模型食蚜蝇正常与倾斜拍动平面悬停飞行的侧向动态飞行稳定性双悬停模型昆虫横向飞行稳定性Lateral dynamic flight stability of bumblebees