Changcheng Zhao

zhengzhou university

H指数:13

被引数:551

个人简介

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Proteolytic Lactic Acid Bacteria from Multiple Sources Enhance Proteolysis and Flavor Formation in a Beef Sarcoplasmic Protein Model System

来自多种来源的蛋白水解乳酸菌增强牛肉肌浆蛋白模型系统中的蛋白水解和风味形成

LWT-Food Science and Technology

IF6.6

2026-09-080

OAAI

Mechanisms Associated with Quality Deterioration for Vacuum-Packaged Pork Jerky During Accelerated High-Temperature and High-Humidity Storage

与真空包装猪肉干在加速高温高湿储存期间品质劣变相关的机制

Foods

IF5.1

2026-07-230

Novel antioxidant peptides from Cantharellus cibarius: Isolation, identification and molecular mechanism, and their protective effects against oxidative stress in Caco-2 cells

黄伞菇新型抗氧化肽：分离、鉴定及分子机制，及其对Caco-2细胞氧化应激的保护作用

Food Bioscience

IF5.9

2025-12-080

PRE

Radiation stress protein LlrG from Lactococcus lactis subsp. lactis IL1403 alleviates 60Coγ-induced injury in mice

Lactococcus lactis subsp. lactis IL1403来源的辐射应激蛋白LlrG可缓解小鼠60Coγ诱导的损伤

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2025-12-011

PRE

Development and validation of a prediction model for invasive syndrome in liver abscess patients based on LASSO regression: a multi-center retrospective cohort study in China

基于LASSO回归的肝脓肿患者侵袭性综合征预测模型的开发与验证：一项中国多中心回顾性队列研究

Frontiers in Medicine

IF3

2025-11-280

OAAI

A Comprehensive Study of Meat Quality and Flavor Characteristics of Different Sexes of Yanbian Yellow Cattle Using GC-IMS and LC-MS/MS Technologies

采用GC-IMS和LC-MS/MS技术研究不同性别延边黄牛肉质品质与风味特性的综合研究

Foods 2025, Vol. 14, Page 3175

IF5.1

2025-09-200

OAAI

Integration of metagenomics and targeted metabolomics reveals the flavor metabolism network of the microbial community in traditional watermelon soybean paste

宏基因组与靶向代谢组学的整合揭示了传统西瓜豆瓣酱中微生物群落的风味代谢网络

Food Research International

IF8

2025-08-230

PRE

Identification and in silico analysis of novel antioxidant peptides from Grifola frondosa hydrolysates: Cytoprotective effects in H2O2-induced Caco-2 cells

从Grifola frondosa酶解产物中鉴定和计算机分析新型抗氧化肽：在H2O2诱导的Caco-2细胞中的细胞保护作用

Food Research International

IF8

2025-08-070

PRE

A critical review on research status and future prospects of fermented soybean products in China

中国发酵大豆制品的研究现状与未来展望综述

future foods

IF7.2

2025-04-280

PRE

Radioprotective effects of polysaccharides from Poria cocos peels against 60Co-γ induced oxidative damage in vitro and in vivo

future foods

IF7.2

2025-01-300

PRE

Comprehensive analysis of bacterial succession and flavor components in Xiguajiang with different watermelon juice supplementation during fermentation

西瓜江添加不同西瓜汁发酵过程中细菌演替及风味成分的综合分析

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2024-12-010

PRE

Radiation protection of sodium alginate and its regulatory effect on intestinal microflora in mice

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-11-010

PRE

The metabolic profiling of Chinese yam fermented by Saccharomyces boulardii and the biological activities of its ethanol extract in vitro

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2024-09-010

Low frequency ultrasound enhanced the antioxidant activity and isoflavones accumulation of soybean sprouts by inducing oxidant stress

FOOD BIOSCIENCE

IF5.9

2024-08-014

PRE

Three novel umami peptides from watermelon soybean paste and the revelation of the umami mechanism through molecular docking with T1R1/T1R3

西瓜豆酱中的三种新型鲜味肽及其与T1R1/T1R3分子对接对鲜味机制的启示

FOOD BIOSCIENCE

IF5.9

2024-06-017

PRE

Biyang floral mushroom-derived exosome-like nanovesicles: characterization, absorption stability and ionizing radiation protection

FOOD & FUNCTION

IF5.4

2024-01-011

PRE

Low-temperature EDA/urea pretreatment improves enzymatic hydrolysis of corn stover through changing physical and chemical structure

BIOMASS CONVERSION AND BIOREFINERY

IF4.1

2023-05-172

PRE

Characterization and correlation of bacterial community and volatile flavor compounds in xiguajiang, a Chinese traditional fermented condiment br

FOOD RESEARCH INTERNATIONAL

IF8

2022-12-019

PRE

Characterization of physicochemical properties, microbial diversity and volatile compounds of traditional fermented soybean paste in Henan province of China

FOOD BIOSCIENCE

IF5.9

2022-12-0116

PRE

Antioxidant properties and digestion behaviors of polysaccharides from Chinese yam fermented by Saccharomyces boulardii

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0132

OAAI

Changcheng Zhao

个人简介

教育背景

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