Sha Yan

hefei university of technology

H指数:14

被引数:498

个人简介

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Unveiling the cross-linking mechanism of black whole wheat dough induced by transglutaminase: structural, extensional rheological, and molecular insights

揭示转谷氨酰胺酶诱导的黑全麦面团交联机制：结构、拉伸流变学和分子层面的见解

Food Research International

IF8

2026-09-240

PRE

Comprehensive screening strategy for potentially hazardous plant secondary metabolites in honey using natural deep eutectic solvent extraction combined with LC-MS/MS

蜂蜜中潜在有害植物次生代谢物的综合筛选策略：天然深共熔溶剂萃取结合LC-MS/MS

Food Chemistry

IF9.8

2026-02-200

PRE

Sugar profile in monofloral honeys from China: Implications for quality control

中国单花种蜂蜜的糖谱：对质量控制的影响

Food Chemistry

IF9.8

2026-02-180

PRE

Volatile metabolomic analysis reveals terpenoid differences between naturally matured and artificially heated acacia honey

挥发性代谢组学分析揭示了自然成熟与人工加热金合欢蜂蜜中的萜类物质差异

Food Chemistry: X

IF8.2

2025-10-140

OAAI

Distribution and risk assessment of phthalate esters in different types of royal jelly products based on modified QuEChERS combined with GC-MS/ MS

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2025-06-010

PRE

Distinguishing the botanical origins of rare honey through untargeted metabolomics and machine learning interpreting flavonoid profiles

通过非靶向代谢组学和机器学习解析类黄酮谱，区分稀有蜂蜜的植物来源

FOOD CHEMISTRY

IF9.8

2025-04-010

PRE

Based on theoretical design simultaneous analysis of multiple neonicotinoid pesticides in beeswax by deep eutectic solvents extraction combined with UHPLC-MS/MS

FOOD CHEMISTRY-X

IF8.2

2025-01-011

OAAI

Exploring formation of turanose in honey via stable isotope labelling and high-resolution mass spectrometry analysis

FOOD CHEMISTRY

IF9.8

2024-12-010

PRE

Exploring the Formation of Chemical Markers in Chaste Honey by Comparative Metabolomics: From Nectar to Mature Honey

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-04-153

PRE

Chemical markers of a rare honey from the traditional spice plant Amomum tsao-ko Crevost et Lemarie, via integrated GC-MS and LC-MS approaches

FOOD RESEARCH INTERNATIONAL

IF8

2023-10-016

PRE

Chaste honey in long term-storage: Occurrence and accumulation of Maillard reaction products, and safety assessment

FOOD CHEMISTRY

IF9.8

2023-10-019

PRE

Comparative metabolic profiling of Cabernet Sauvignon wines reveals the potential of different Wickerhamomyces anomalus co-fermented with commercial Saccharomyces cerevisiae

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-08-015

OAAI

Comprehensive study of volatile compounds of rare Leucosceptrum canum Smith honey: Aroma profiling and characteristic compound screening via GC-MS and GC-MS/MS

FOOD RESEARCH INTERNATIONAL

IF8

2023-07-0110

PRE

Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen

不同干燥方式对油菜蜂花粉氨基酸、 α-二羰基化合物及挥发性物质的影响

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2023-03-0116

α-Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control

食品中的 α-二羰基化合物: 全面了解它们的发生，分析和控制

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2023-02-1518

PRE

Identification of the maturity of acacia honey by an endogenous oligosaccharide: A preliminary study

FOOD CHEMISTRY

IF9.8

2023-01-017

PRE

Metabolomics-based screening and chemically identifying abundant stachydrine as quality characteristic of rare Leucosceptrum canum Smith honey

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2022-12-0112

PRE

Investigation of the lipidomic profile of royal jelly from different botanical origins using UHPLC-IM-Q-TOF-MS and GC-MS

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-11-0112

OAAI

A metabolomics approach revealed an Amadori compound distinguishes artificially heated and naturally matured acacia honey

FOOD CHEMISTRY

IF9.8

2022-08-0119

PRE

Identification of Pigmented Substances in Black Honey from Leucosceptrum canum: Novel Quinonoids Contribute to Honey Color

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2022-03-119

PRE

Sha Yan

个人简介

教育背景

工作经历

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