Xueqi Li

university of california davis

H指数:13

被引数:551

个人简介

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Comparative Analysis of Oligosaccharide and Phenolic Profiles in White and Red Grape Pomace from California

加州白葡萄和红葡萄渣中寡糖和酚类成分的对比分析

Molecules

IF4.6

2026-07-230

OAAI

Genome-wide identification of the AP2/ERF gene family and its alternative splicing to reveal their expression profiles in different tissues of Rosa roxburghii

AP2/ERF基因家族的全基因组鉴定及其选择性剪接，以揭示其在刺梨不同组织中的表达谱

BMC Plant Biology

IF4.8

2026-01-300

OAAI

Replacement of cottonseed with an extruded flaxseed-based supplement alters milk fatty acid profile without affecting yield or methane emissions in Holstein dairy cows

用挤压的亚麻籽基补充剂替代棉籽改变了荷斯坦奶牛的乳脂肪酸组成，但未影响产奶量或甲烷排放。

Journal of Dairy Science

IF4.4

2025-11-280

OAAI

Integrated multi-omics reveals distinct non-volatile and aroma signatures in albino, yellow, and purple tea varieties

整合多组学揭示白化、黄化、紫芽茶品种中独特的非挥发性及香气特征

Food Chemistry: X

IF0

2025-07-260

Grape pomace supplementation reduced methane emissions and improved milk quality in lactating dairy cows

补充葡萄皮渣可减少甲烷排放并改善泌乳奶牛的牛奶质量

JOURNAL OF DAIRY SCIENCE

IF4.4

2024-12-010

OAAI

Relationships Between Chemical Compounds and Sensory Properties of Virgin Olive Oil in the US and Israel: Development of a Prediction Model for Defects

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-11-050

OAAI

Storage effect on olive oil phenols: cultivar-specific responses

FRONTIERS IN NUTRITION

IF5.1

2024-07-102

OAAI

A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer

N-杂环化合物研究综述：酸啤酒中的鼠臭异味

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-03-270

Double CRISPR knockout of pectin degrading enzymes improves tomato shelf-life while ensuring fruit quality

PLANTS PEOPLE PLANET

IF3.6

2023-10-117

Upcycling flavanol-rich Chardonnay and Pinot noir grape thinned clusters as potentially functional food ingredients in cocoa-based products

FOOD SCIENCE & NUTRITION

IF3.8

2023-04-043

Chardonnay Marc as a New Model for Upcycled Co-products in the Food Industry: Concentration of Diverse Natural Products Chemistry for Consumer Health and Benefits

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2022-11-215

OAAI

Health benefits of first and second extraction drum-dried pitted olive pomace

JOURNAL OF FOOD SCIENCE

IF3.4

2021-10-124

PREAI

A second life for wine grapes: Discovering potentially bioactive oligosaccharides and phenolics in chardonnay marc and its processing fractions

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-06-0127

PREAI

Step-wise immobilization of multi-enzymes by zirconium-based coordination polymer in situ self-assembly and specific absorption

JOURNAL OF INORGANIC BIOCHEMISTRY

IF3.2

2020-07-016

PREAI

A rapid method for the detection of extra virgin olive oil adulteration using UHPLC-CAD profiling of triacylglycerols and PCA

FOOD CONTROL

IF6.3

2020-01-0141

PREAI

Study of the minor fraction of virgin olive oil by a multi-class GC-MS approach: Comprehensive quantitative characterization and varietal discrimination potential

FOOD RESEARCH INTERNATIONAL

IF8

2019-11-0116

PREAI

Deep insight into the minor fraction of virgin olive oil by using LC-MS and GC-MS multi-class methodologies

FOOD CHEMISTRY

IF9.8

2018-09-0157

PREAI

Oleocanthal-rich extra virgin olive oil demonstrates acute anti-platelet effects in healthy men in a randomized trial

富含Oleocanthal的特级初榨橄榄油在健康男性中表现出急性抗血小板作用的随机试验

JOURNAL OF FUNCTIONAL FOODS

IF4

2017-09-0155

OAAI

Ultrahigh Performance Liquid Chromatography Analysis of Volatile Carbonyl Compounds in Virgin Olive Oils

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2013-12-0435

PREAI

Xueqi Li

个人简介

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