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D

Dapeng Li

Shandong Engineering Research Center of Food Nutrition and Active Health

H指数:21

被引数:1,297

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Flaxseed protein isolates-stabilized oil-water interface: Role of globulin and albumin

亚麻籽蛋白分离物稳定的油-水界面：球蛋白和清蛋白的作用

Food Hydrocolloids

IF12.4

2025-08-270

PRE

Effects of Different Packaging on the Purine Content and Key Enzymes of Refrigerated Yellow Croaker (Larimichthys crocea)

不同包装对冷藏大黄鱼(Larimichthys crocea)嘌呤含量及关键酶的影响

IF0

2025-08-050

OA

Effect of temperature fluctuations on large yellow croaker fillets ( Larimichthys crocea) ) in cold chain logistics: A microbiological and metabolomic analysis

JOURNAL OF FOOD ENGINEERING

IF5.8

2025-02-010

PRE

Vertical directional coupling based grating emission engineering for optical phased arrays publisher's note (vol 49, pg 3102, 2024)

IF3.3

2024-12-060

PRE

Specific spoilage bacteria in cold chain logistics: A study on ATP-related compounds degradation in large yellow croaker ( Larimichthys crocea )

FOOD BIOSCIENCE

IF5.9

2024-10-011

PRE

Vertical directional coupling based grating emission engineering for optical phased arrays

IF3.3

2024-05-283

PRE

Molecular characterization of spoilage microbiota in high CO2 refrigerated large yellow croaker (Larimichthys crocea) fillets using metagenomic and metabolomic approaches

FOOD BIOSCIENCE

IF5.9

2023-12-0112

PRE

Degradation mechanism and development of detection technologies of ATP-related compounds in aquatic products: recent advances and remaining challenges

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2023-10-1914

PRE

Shelf life extension of chilled blunt snout bream fillets using coating based on chia seed gum and Oleum ocimi gratissimi

FOOD BIOSCIENCE

IF5.9

2023-08-015

PRE

Application of sonodynamic technology and sonosensitizers in food sterilization: a review of developments, trends and challenges

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-08-1111

PRE

Exploration of the roles of spoilage bacteria in degrading grass carp proteins during chilled storage: A combined metagenomic and metabolomic approach

FOOD RESEARCH INTERNATIONAL

IF8

2022-02-0154

PRE

Asian carp: A threat to American lakes, a feast on Chinese tables

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2021-04-0932

PREAI

Dynamics of water mobility, salt diffusion and hardness changes in bighead carp fillets during low-salting

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-01-0117

PREAI

Comparison of quality and nutritional attributes of pond-cultured and container-cultured snakehead (Channa argus argus) fillets after being boiled, fried, and baked

JOURNAL OF FOOD SCIENCE

IF3.4

2020-10-2915

PREAI

Effects of chronic heat stress and ammonia concentration on blood parameters of laying hens

POULTRY SCIENCE

IF4.2

2020-08-0132

OAAI

Sensitive detection of dopamine with ultrasound cavitation-enhanced fluorescence method

MICROCHEMICAL JOURNAL

IF5.1

2019-11-0110

PREAI

Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp (Cyprinus carpio)

JOURNAL OF FOOD ENGINEERING

IF5.8

2017-11-0148

PREAI

Post-thawing quality changes of common carp (Cyprinus carpio) cubes treated by high voltage electrostatic field (HVEF) during chilled storage

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2017-08-0157

PREAI

The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets

IF9.8

2017-06-0193

PREAI

Effects of different concentrations of metal ions on degradation of adenosine triphosphate in common carp (Cyprinus carpio) fillets stored at 4 °C: An in vivo study

IF9.8

2016-11-0128

PREAI