Lin Yuan

tianjin university of science and technology

H指数:18

被引数:1,046

个人简介

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教育背景

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Engineering synthetic microbial communities for soil restoration: from rational design to multi-scale biogeochemical applications

工程合成微生物群落用于土壤修复：从理性设计到多尺度生物地球化学应用

Frontiers in Microbiology

IF4.5

2026-09-230

OAAI

Computer-Aided Virtual Saturation Mutagenesis Improves the Lignocellulose-Degrading Performance of an Aspergillus niger LPMO

计算机辅助虚拟饱和突变提高了黑曲霉LPMO的木质纤维素降解性能

Foods

IF5.1

2026-06-170

Sweet Potato Gene Clusters Control Anthocyanin Biosynthesis and Leaf Morphology

甘薯基因簇调控花青素生物合成和叶片形态

Plant Biotechnology Journal

IF10.5

2026-03-240

OAAI

MEDIATOR25 integrates jasmonate signaling with specialized metabolism across alkaloid and flavonoid pathways

MEDIATOR25整合茉莉酸信号与生物碱和类黄酮途径的特化代谢

Plant Physiology

IF6.9

2026-03-011

PRE

Overexpression of IbGAD4 enhances salt tolerance in sweetpotato by modulating the GABA pathway

BMC Plant Biology

IF4.8

2026-01-310

OAAI

The impact of hypothyroidism on the risk of intrahepatic cholestasis of pregnancy: a large-scale study based on pregnant women with hypothyroidism in Shanghai, China

甲状腺功能减退症对妊娠期肝内胆汁淤积症风险的影响：一项基于中国上海甲状腺功能减退症孕妇的大规模研究

Journal of Global Health

IF4.3

2026-01-010

PRE

Cardiovascular morbidity and mortality after radiotherapy for breast cancer: a systematic review and meta-analysis

乳腺癌放疗后的心血管发病率和死亡率：一项系统评价和荟萃分析

HEART

IF4.4

2025-05-100

PRE

Fucosylated Glycosaminoglycan Oligosaccharide HS14, Derived from Sea Cucumbers, Is a Novel Inhibitor of Platelet Toll-like Receptor 2

岩藻糖基化糖胺聚糖寡糖HS14，来源于海 cucumber，是一种新型的血小板Toll样受体2抑制剂

MARINE DRUGS

IF5.4

2025-03-041

Non-pharmacological Therapies for Depression in Women With Breast Cancer at Different Treatment Phases: A Systematic Review and Network Meta-Analysis

JOURNAL OF PAIN AND SYMPTOM MANAGEMENT

IF3.5

2025-02-010

PRE

The kinetic study of 2-acetyl-1-pyrroline accumulation in the model system: An insight into enhancing rice flavor through the Maillard reaction

FOOD RESEARCH INTERNATIONAL

IF8

2024-09-010

PRE

Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes

FOOD RESEARCH INTERNATIONAL

IF8

2024-03-018

PRE

Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree

五种选定乳酸菌的比较基因组学和发酵风味特性为发酵甜瓜泥中的风味生物合成代谢途径提供了预测

FOOD FRONTIERS

IF6.9

2024-01-100

OAAI

Enhancement effect of odor and multi-sensory superposition on sweetness

气味与多感官叠加对甜味的增强效应

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2023-09-268

PRE

Effect of extrusion on the structural and flavor properties of oat flours

JOURNAL OF CEREAL SCIENCE

IF3.7

2023-09-019

PRE

Effects of cold plasma, high hydrostatic pressure, ultrasound, and high-pressure carbon dioxide pretreatments on the quality characteristics of vacuum freeze-dried jujube slices

ULTRASONICS SONOCHEMISTRY

IF9.7

2022-11-0120

OAAI

Production of Marinated Chinese Lotus Root Slices Using High-Pressure Processing as an Alternative to Traditional Thermal-and-Soaking Procedure

MOLECULES

IF4.6

2022-10-023

OAAI

The aphrodisiac potential of β-cyclodextrin-curcumin via stimulating cAMP-PKA pathway in testicular Leydig cells

SCIENTIFIC REPORTS

IF3.9

2022-08-226

OAAI

Mechanism analysis of combined acid-and-ethanol shock on Oenococcus oeni using RNA-Seq (vol 246, pg 1637, 2020)

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2020-08-130

OAAI

Gut microbiota remodeling reverses aging-associated inflammation and dysregulation of systemic bile acid homeostasis in mice sex-specifically

GUT MICROBES

IF11

2020-06-0987

OAAI

Mechanism analysis of combined acid-and-ethanol shock onOenococcus oeniusing RNA-Seq

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2020-06-0913

PREAI

Lin Yuan

个人简介

教育背景

工作经历

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