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H

Hamad Rafique

Shaanxi Normal University

H指数:10

被引数:259

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Comparative study of holo-cellulose nanofibers for citral-encapsulated Pickering emulsions: Structure-property relationships and antibacterial performance

柑橘封装的Pickering乳液中全纤维素纳米原纤的对比研究：结构与性能关系及抗菌性能

IF9.8

2025-12-060

PRE

Antimicrobial aerogel pads from Holo-CNF emulsions: Sustainable active packaging for enhanced strawberry preservation

抗菌气凝胶垫的制备：基于Holo-CNF乳液的可持续活性包装，用于提升草莓保鲜效果

International Journal of Biological Macromolecules

IF8.5

2025-11-190

PRE

Oat peptide ameliorates cognitive impairment via mediating gut-brain axis in mice: A multi-omics approach

燕麦肽通过介导肠道-大脑轴改善小鼠认知障碍：一种多组学方法

Journal of Agriculture and Food Research

IF6.2

2025-10-020

OAAI

Pectin (RG-1)-like polysaccharides isolated from Gastrodiae rhizoma via fractional ethanol precipitation: Potent inhibitors of pro inflammatory enzyme modulation targeting iNOS and COX-2

从天麻块茎中通过分级乙醇沉淀法分离得到的果胶（RG-1）样多糖：靶向iNOS和COX-2的促炎酶调节强效抑制剂

International Journal of Biological Macromolecules

IF8.5

2025-08-120

PRE

Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements

燕麦分离蛋白的超声辅助修饰: 结构和功能增强

ULTRASONICS SONOCHEMISTRY

IF9.7

2025-01-010

OAAI

Clean label extraction of bioactive compounds from Chenopodium album and their role in the characterization and stability of ostrich meat

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2024-10-080

OA

The impact of fenugreek, black cumin, and garlic on dough rheology, bread quality, antimicrobial activity, and microstructural analysis using a scanning electron microscope

ITALIAN JOURNAL OF FOOD SCIENCE

IF3.3

2024-09-261

OA

Effect of carbon dioxide on anthocyanins and sucrose synthesis of red onion (Allium cepa L.) during post-harvest storage

二氧化碳对红洋葱（Allium cepa L.）采后贮藏期间花青素和蔗糖合成的影响

international journal of transportation science and technology

IF0

2024-09-130

PRE

Interaction of oat bran and exercise training improved exercise adaptability via alleviating oxidative stress and promoting energy homeostasis

FOOD & FUNCTION

IF5.4

2024-01-010

PRE

Characterization and Exploration of the Neuroprotective Potential of Oat-Protein-Derived Peptides in PC12 Cells and Scopolamine-Treated Zebrafish

IF5

2023-12-293

OAAI

Oat bran prevents high-fat-diet induced muscular dysfunction, systemic inflammation and oxidative stress through reconstructing gut microbiome and circulating metabolome

FOOD RESEARCH INTERNATIONAL

IF8

2023-10-015

PRE

Dietary-Nutraceutical Properties of Oat Protein and Peptides

FRONTIERS IN NUTRITION

IF5.1

2022-07-0527

OAAI