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Xiaoqian Chen

Huazhong Agricultural University

H指数:11

被引数:579

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Non-destructive assessment of rice amino acid nutritional quality using VNIR-SWIR hyperspectral imaging and soybean transfer validation

利用可见近红外-短波红外高光谱成像技术对水稻氨基酸营养品质进行无损评估，并采用大豆转移验证

LWT-Food Science and Technology

IF6.6

2026-08-010

PRE

Association of glycemic variability and ultrasound muscle assessment with pre-sarcopenia in older adults with type 2 diabetes: A cross-sectional study

糖代谢变异性与超声肌肉评估与2型糖尿病老年患者前肌少症的关系：一项横断面研究

IF1.4

2026-05-080

PRE

High-efficient fractionation of poplar chips by ternary deep eutectic solvents system for elevating enzymatic hydrolysis

利用三元深共晶溶剂体系高效分级处理杨木片以提高酶解效率

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2025-03-010

OAAI

Bovine milk β-casein: Structure, properties, isolation, and targeted application of isolated products

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2024-03-064

PRE

Enhanced Effects of Iron on Mycelial Growth, Metabolism and In Vitro Antioxidant Activity of Polysaccharides from Lentinula edodes

铁对香菇多糖菌丝生长、代谢及体外抗氧化活性的增强作用

BIOENGINEERING-BASEL

IF3.7

2022-10-196

OAAI

Effect of epigallocatechin gallate on the fermentative and physicochemical properties of fermented milk

JOURNAL OF DAIRY SCIENCE

IF4.4

2022-09-013

OAAI

Optimization of ultrasonic-assisted extraction of flavonoids, polysaccharides, and eleutherosides from Acanthopanax senticosus using response surface methodology in development of health wine

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-08-0124

OAAI

Effects of Alkali Stress on the Growth and Menaquinone-7 Metabolism of Bacillus subtilis natto

碱胁迫对纳豆芽孢杆菌生长及Menaquinone-7代谢的影响

FRONTIERS IN MICROBIOLOGY

IF4.5

2022-04-285

OAAI

Ciprofloxacin stress changes key enzymes and intracellular metabolites of Lactobacillus plantarum DNZ-4

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2022-03-013

OAAI

The bioavailability of soybean polysaccharides and their metabolites on gut microbiota in the simulator of the human intestinal microbial ecosystem (SHIME)

IF9.8

2021-11-0150

PREAI

Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacilli and fermentation time

发酵黄豌豆粉的理化性质变化和香气差异: 乳杆菌和发酵时间的作用

FOOD & FUNCTION

IF5.4

2021-01-0127

PRE

Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2020-11-23126

PREAI

Effects of Fe-YM1504 on iron deficiency anemia in rats

FOOD & FUNCTION

IF5.4

2016-01-0121

PREAI