Songtao Fan

jiangsu university

H指数:7

被引数:139

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Transforming red lentils into a gut-friendly food: Limosilactobacillus fermentum pro-227 fermentation degrades oligosaccharides and enhances prebiotic properties

将红扁豆转化为肠道友好型食品：<em>Limosilactobacillus fermentum</em> pro-227发酵降解寡糖并增强益生元特性

Food Research International

IF8

2026-09-290

PRE

Enzymatic treatment-induced alterations in printing performance of quinoa flours and microbiota-modulating potential of printed products

酶处理诱导的藜麦粉印刷性能变化及打印产品的菌群调控潜力

Food Research International

IF8

2026-09-160

PRE

Extrusion-Based 3D Food Printing of Gluten-Free Quinoa Biscuits: Formulation and Printing Parameter Optimization

基于挤压的3D食品打印无麸质藜麦饼干：配方及打印参数优化

Journal of Food Science

IF3.4

2026-09-080

PRE

Study on the mechanism of starch granule-associated proteins in fermented barley on starch digestibility

发酵大麦中淀粉颗粒相关蛋白对淀粉消化性的作用机制研究

Food Chemistry

IF9.8

2026-08-010

PRE

Recent Advances in Integrating Machine Learning with Omics Approaches in Food Science and Nutrition Research

食品科学与营养研究领域中将机器学习与组学方法相结合的最新进展

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2025-11-010

PRE

Nutritional and functional enhancement of cereal-based foods through lactic acid bacteria Fermentation: Focusing on postbiotics

通过乳酸菌发酵改善谷物类食品的营养与功能特性：聚焦后生元

Food Bioscience

IF5.9

2025-11-010

PRE

Changes of Barley Bound Phenolics and Their Characteristics During Simulated Gastrointestinal Digestion and Colonic Fermentation In Vitro

大麦结合酚类物质及其特性在体外模拟胃肠道消化和结肠发酵过程中的变化

FOODS

IF5.1

2025-03-240

Rethinking the classification of non-digestible carbohydrates: Perspectives from the gut microbiome

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2024-10-221

PRE

Study on the Mechanism of Effect of Protein on Starch Digestibility in Fermented Barley

发酵大麦中蛋白质对淀粉消化率影响的机理研究

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-09-303

PRE

Nitrite self-degradation process in radish paocai under the synergistic regulation of prokaryotic microorganisms

FOOD BIOSCIENCE

IF5.9

2024-02-011

PRE

Heterologous expression and enzymatic characteristics of sulfatase from Lactobacillus plantarum dy-1

FOOD & FUNCTION

IF5.4

2024-01-012

PRE

Changes in the structural, physicochemical and functional properties and in vitro fecal fermentation characteristics of barley dietary fiber fermented by Lactiplantibacillus plantarum dy-1

FOOD & FUNCTION

IF5.4

2024-01-014

PRE

Metabolomics reveals the effects of Lactiplantibacillus plantarum dy-1 fermentation on the lipid-lowering capacity of barley 13-glucans in an in vitro model of gut-liver axis

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-12-013

PRE

Recent advances in targeted manipulation of the gut microbiome by prebiotics: from taxonomic composition to metabolic function

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2023-02-0112

PRE

Barley ?-glucan inhibits digestion of soybean oil in vitro and lipid-lowering effects of digested products in cell co-culture model

FOOD RESEARCH INTERNATIONAL

IF8

2023-02-016

PRE

Heterologous expression and characterization of an endoglucanase from Lactobacillus plantarum dy-1

FOOD & FUNCTION

IF5.4

2023-01-017

PRE

FOOD & FUNCTION

IF5.4

2021-01-0116

PRE

Polysaccharides from fermented Asparagus officinalis with Lactobacillus plantarum NCU116 alleviated liver injury via modulation of glutathione homeostasis, bile acid metabolism, and SCFA production

FOOD & FUNCTION

IF5.4

2020-01-0132

PREAI

Dietary compounds and traditional Chinese medicine ameliorate type 2 diabetes by modulating gut microbiota

膳食化合物和中药通过调节肠道菌群改善2型糖尿病

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2018-12-20155

PREAI

Combinatorial usage of fungal polysaccharides from Cordyceps sinensis and Ganoderma atrum ameliorate drug-induced liver injury in mice

FOOD AND CHEMICAL TOXICOLOGY

IF3.5

2018-09-0134

PREAI

Songtao Fan

个人简介

教育背景

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