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序号
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學院
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單位
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第一作者
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第一作者身份
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通訊作者
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論文題目
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來源
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ISSN
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電子ISSN
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2013影響因子
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文獻類型
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1
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食品科技學院
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Liu, SL (Liu, Shilin)劉石林
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教師
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Liu, SL (Liu, Shilin)劉石林
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Evolution of cellulose into flexible conductive green electronics: a smart strategy to fabricate sustainable electrodes for supercapacitors
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RSC ADVANCES 卷: 4 期: 64 頁: 34134-34143 DOI: 10.1039/c4ra07017h 出版年: 2014
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2046-2069
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3.708
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Article
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2
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食品科技學院
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環境食品學教育部重點實驗室
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Xu, W (Xu, Wei)許威
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博士
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Li, B (Li, Bin)李斌
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Tunable self-assembly of nanogels into superstructures with controlled organization
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RSC ADVANCES 卷: 4 期: 67 頁: 35268-35271 DOI: 10.1039/c4ra06744d 出版年: 2014
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2046-2069
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3.708
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Review
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3
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食品科技學院
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Wu, Q (Wu, Qian)吳茜
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博士
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Sun, ZD (Sun, Zhida)孫智達
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A Significant Inhibitory Effect on Advanced Glycation End Product Formation by Catechin as the Major Metabolite of Lotus Seedpod Oligomeric Procyanidins
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NUTRIENTS 卷: 6 期: 8 頁: 3230-3244 DOI: 10.3390/nu6083230 出版年: AUG 2014
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2072-6643
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3.148
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Article
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4
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食品科技學院
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環境食品學教育部重點實驗室
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Zeng, SW (Zeng, Shu-Wei)曾淑薇
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碩士
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Huang, QL (Huang, Qi-Lin)黃琪琳
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Effects of microwave irradiation dose and time on Yeast ZSM-001 growth and cell membrane permeability
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FOOD CONTROL 卷: 46 頁: 360-367 DOI: 10.1016/j.foodcont.2014.05.053 出版年: DEC 2014
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0956-7135
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1873-7129
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2.819
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Article
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5
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食品科技學院
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環境食品學教育部重點實驗室，國家大宗淡水魚加工技術研發分中心（武漢）
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Wang, CJ (Wang, Chenjie)汪陳潔
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博士生
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1.Yang, H (Yang, Hong)楊宏，2.Cui, M (Cui, Min)
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Surface physiological changes induced by lactic acid on pathogens in consideration of pKa and pH
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FOOD CONTROL 卷: 46 頁: 525-531 DOI: 10.1016/j.foodcont.2014.06.024 出版年: DEC 2014
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0956-7135
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1873-7129
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2.819
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Article
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6
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食品科技學院
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國家蛋品加工技術研發分中心
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Wang, QL (Wang, Qingling)王慶玲
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博士生
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Ma, MH (Ma, Meihu)馬美湖
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Discriminating eggs from different poultry species by fatty acids and volatiles profiling: Comparison of SPME-GC/MS, electronic nose, and principal component analysis method
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EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 卷: 116 期: 8 頁: 1044-1053 DOI: 10.1002/ejlt.201400016 出版年: AUG 2014
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1438-7697
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1438-9312
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2.033
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Article
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7
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食品科技學院
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Zou, B (Zou, Bo) 鄒波
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博士生
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Li, CM (Li, Chun-mei)李春美
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Development of suitable standards for quantitative determination of persimmon phenol contents in Folin-Ciocalteu and vanillin assays
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EUROPEAN FOOD RESEARCH AND TECHNOLOGY 卷: 239 期: 3 頁: 385-391 DOI: 10.1007/s00217-014-2232-x 出版年: SEP 2014
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1438-2377
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1438-2385
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1.387
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Article
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