Hu, Xiaosong

China Agricultural University

H指数:0

被引数:57

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Citral: A potent inhibitor of advanced glycation end products

柠檬醛: 一种有效的晚期糖基化终产物抑制剂

FOOD CHEMISTRY

IF9.8

2025-01-010

PRE

A synergistic fermentation system of probiotics with low-cost and high butyric acid production: Lactiplantibacillus plantarum and Clostridium tyrobutyricum

具有低成本和高丁酸产量的益生菌协同发酵系统: 乳酸杆菌和酪酸梭菌

FOOD BIOSCIENCE

IF5.9

2024-12-010

PRE

Inhibitory mechanism of carboxymethyl cellulose on advanced glycation end products in plant-based meat alternatives

羧甲基纤维素对植物肉替代品中晚期糖基化终产物的抑制机制

FOOD HYDROCOLLOIDS

IF12.4

2024-10-010

PRE

Guideline for measurement of condensed tannin

FOOD FRONTIERS

IF6.9

2022-09-101

OAAI

Targeting microbiota-host interactions with resveratrol on cancer: Effects and potential mechanisms of action

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-08-029

PRE

Effect of high hydrostatic pressure on chlorophyll/soybean protein isolate interaction and the mixtures properties

FOOD HYDROCOLLOIDS

IF12.4

2022-07-0112

PRE

Dual aggregation in ground state and ground-excited state induced by high concentrations contributes to chlorophyll stability

FOOD CHEMISTRY

IF9.8

2022-07-019

PRE

A novel method combining stable isotopic labeling and high-resolution mass spectrometry to trace the quinone reaction products in wines

一种结合稳定同位素标记和高分辨率质谱的新方法来追踪葡萄酒中的醌反应产物

FOOD CHEMISTRY

IF9.8

2022-07-016

PRE

Dual aggregation in ground state and ground-excited state induced by high concentrations contributes to chlorophyll stability (vol 383, 132447, 2022)

FOOD CHEMISTRY

IF9.8

2022-07-011

PRE

Sodium copper chlorophyll mediated photodynamic treatment inactivates Escherichia coli via oxidative damage

FOOD RESEARCH INTERNATIONAL

IF8

2022-07-0114

PRE

Influence of citral on acrylamide formation in model systems

FOOD CHEMISTRY

IF9.8

2022-06-013

PRE

Honeybee gut Lactobacillus modulates host learning and memory behaviors via regulating tryptophan metabolism

NATURE COMMUNICATIONS

IF15.7

2022-04-1999

OAAI

Inactivation of Bacillus subtilis by Curcumin-Mediated Photodynamic Technology through Inducing Oxidative Stress Response

MICROORGANISMS

IF4.2

2022-04-1212

OAAI

High internal phase Pickering emulsions stabilized by cellulose nanocrystals for 3D printing

用于3D打印的纤维素纳米晶体稳定的高内相Pickering乳液

FOOD HYDROCOLLOIDS

IF12.4

2022-04-0194

PRE

The simultaneous inhibition of histidine on 5-hydroxymethylfurfural and acrylamide in model systems and cookies

FOOD CHEMISTRY

IF9.8

2022-02-018

PRE

Enhanced rehydration behaviors of micellar casein powder: The effects of high hydrostatic pressure treatments on micelle structures

胶束酪蛋白粉末的增强的再水合行为: 高静水压处理对胶束结构的影响

FOOD RESEARCH INTERNATIONAL

IF8

2021-12-0111

PREAI

Honey bee genetics shape the strain-level structure of gut microbiota in social transmission

MICROBIOME

IF12.7

2021-11-1741

OAAI

Strain-level analysis reveals the vertical microbial transmission during the life cycle updates of bumblebee

菌株水平分析揭示了大黄蜂生命周期更新过程中的垂直微生物传播

MICROBIOME

IF12.7

2021-11-0435

OAAI

The effect of high pressure combined with moderate temperature and peptidoglycan fragments on spore inactivation

FOOD RESEARCH INTERNATIONAL

IF8

2021-10-0116

PREAI

Transformation pathways and metabolic activity of free chlorophyll compounds from chloroplast thylakoid membrane under in vitro gastrointestinal digestion and colonic fermentation in early life

FOOD BIOSCIENCE

IF5.9

2021-08-014

PREAI

Hu, Xiaosong

个人简介

教育背景

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