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D

Dong Lin

guiyang university

H指数:7

被引数:134

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Transcriptomic and Metabolomic Profiling Reveals the Mechanisms of Color Development in Rosa roxburghii Fruits

转录组学和代谢组学分析揭示了Rosa roxburghii果实着色的机制

Physiologia Plantarum

IF3.6

2026-02-110

PRE

Low-cholesterol egg yolk lipids alleviated the development of atherosclerosis in ApoE −/− mice by regulating bile acid metabolism and gut microbiota

低胆固醇鸡蛋黄脂质通过调节胆汁酸代谢和肠道菌群，缓解了ApoE −/− 小鼠动脉粥样硬化的发生发展。

Food Research International

IF8

2025-11-190

PRE

Preparation, characterization, assembly, and stability of walnut peptide - zinc complexes and its ability to promote zinc transport in Caco-2 cells

制备、表征、组装及稳定性研究：核桃肽-锌复合物及其促进Caco-2细胞锌转运的能力

Food Chemistry: X

IF0

2025-09-160

OAAI

Dynamic variations in flavor profiles of Guizhou high-mountain white tea produced by Eurotium cristatum using solid-state fermentation

由Eurotium cristatum固态发酵生产的贵州高山白茶风味谱的动态变化

FOOD BIOSCIENCE

IF5.9

2025-06-010

PRE

Substrate cultivation system improved the quality of 'Hongyan' strawberry fruits compared with the soil cultivation system

基质栽培系统相比土壤栽培系统提高了‘Hongyan’草莓果实品质

IF9.8

2025-05-190

PRE

Improvement of stability and antioxidant capacity of peptide- iron complexes by sonication

通过超声处理改善肽-铁复合物的稳定性和抗氧化能力

IF9.8

2025-03-010

PRE

Comparison of the flavor characteristics in three kinds of strawberry fruits

FOOD RESEARCH INTERNATIONAL

IF8

2024-12-010

PRE

Novel Adlay Bran peptides-based Zinc Supplement: optimization of the preparation procedure, structural identification, stability, and Zinc transport ability in vitro

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2024-08-310

OA

Production of novel mung bean peptides-based zinc supplement: Process optimization, chelation mechanism, and stability assessment in vitro

FOOD BIOSCIENCE

IF5.9

2024-06-010

PRE