科学研究

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2014年发表论文目录

发布者：任婧楠    发布时间：2015-03-11

  1. Yan S, Li XJ*. Magnetic solid phase extraction based on magnetite/reduced graphene oxide nanoparticles for determination of trace isocarbophos residues in different matrices. Journal of chromatography, 2014, 1347: 30-38. IF=4.612

  2. Zou B, Li CM*. Persimmon tannin alleviates hepatic steatosis in L02 cells by targeting miR-122 and miR-33b and its effects closely associated with the A type ECG dimer and EGCG dimer structural units. Journal of Functional Food, 2014,32: 1157-1166. IF= 4.48

  3. Shao YC, Chen FS*. Insights into Monascus biology at the genetic level. Applied microbiology and biotechnology, 2014, 98:3911-3922. IF=4.304

  4. An YP, Li B*. Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree. Food hydrocolloids, 2014, 40:1-8.IF=3.984

  5. Li J, Li B*. Preparation and characterization of heterogeneous deacetylated konjac glucomanna. Food hydrocolloids, 2014, 40:9-15.IF=3.984

  6. Sun FY, Huang QL*. Rheological behaviors of an exopolysaccharide from fermentation medium of a Cordyceps sinensis fungus (Cs-HK1). Carbohydrate polymers, 114: 506-513. IF=3.916

  7. Xiaolei Li, Dan Li*. Preparation of linear maltodextrins using a hyperthermophilic amylopullulanse with cyclodextrin- and starch-hydrolysing activities. Carbohydrate Polymers. 2014,doi:10.1016/j.carbpol.2014.11.044. IF= 3.916

  8. Zou B, Li CM*.Persimmon tannin represses 3T3-L1 preadipocyte differentiation via up-regulating expression of miR-27 and down-regulating expression of peroxisome proliferator-activated receptor γ in the early phase of adipogenesis. European Journal of Nutrition, 2014, doi:10.1007/s00394-014-0814-9. IF= 3.84

  9. Xu W, Li B*. Tunable self-assembly of nanogels into superstructures with controlled organization. Rsc advances, 2014, 4:35268-35271. IF=3.708

  10. Wang SS, Li B*Dissolution behavior of deacetylated konjac glucomannan in aqueous potassium thiocyanate solution at low temperature. Rsc advances, 2014, 4:21918-21923. IF=3.708

  11. Li J, Li B*. Facile preparation of clay reinforced konjac glucomannan aerogels. Rsc advances, 2014, 4: 22251-22254. IF=3.708

  12. Zhou B, Li B*. Vacuum-assisted layer-by-layer electrospun membranes: antibacterial and antioxidative applications. Rsc advances, 2014, 4:54517-54524. IF=3.708

  13. Liu QP, Chen FS*. MpigE, a gene involved in pigment biosynthesis in Monascus ruber M7. Applied microbiology and biotechnology, 2014: 98: 285-296. IF=3.689.

  14. Lei JQ, Li B*. Plasma treated polyethylene terephthalate/polypropylene films assembled with chitosan and various preservatives for antimicrobial food packaging. Colloids and surfaces b-biointerfaces, 2014, 114: 60-66. IF=3.554

  15. Wei XT, Wei XT*. Preparation of the antithrombotic and antimicrobial coating through layer-by-layer self-assembly of nattokinase-nanosilver complex and polyethylenimine. Colloids and surfaces b-biointerfaces, 2014, 116:418-423. IF=3.554

  16. Zhou B, Li B*.Antibacterial multilayer films fabricated by layer-by-layer immobilizing lysozyme and gold nanoparticles on nanofibers. Colloids and surfaces b-biointerfaces, 2014, 116: 432-438. IF=3.554

  17. Wang YL, Li XJ*.Sol-gel molecularly imprinted polymer for selective solid phase microextraction of organophosphorous pesticides. Talanta ,2014, 115:920-927.IF=3.498

  18. Geng XP, Li B*. Preparation and characterization of ovalbumin and carboxymethylcellulose conjugates via glycosylation. Food hydrocolloids, 2014, 37:86-92. IF=3.494.

  19. Wang SS, Li B*. Dissolution and rheological behavior of deacetylated konjacglucomannan in urea aqueous solution. Carbohydrate polymers, 2014, 101: 499-504. IF=3.479

  20. Xu W, Li B*. Green synthesis of xanthan conformation-based silver nanoparticles: Antibacterial and catalytic application. Carbohydrate polymers, 2014, 101: 961-967. IF=3.479.

  21. Ye T, Li B*. An approach for prominent enhancement of the quality of konjac flour: Dimethyl sulfoxide as medium. Carbohydrate polymers, 2014, 99: 173-179. IF=3.479.

  22. Jin WP, Li B*. Synergistic degradation of konjac glucomannan by alkaline and thermal method. Carbohydrate polymers, 2014, 99: 270-277. IF=3.479.

  23. Li W, Deng HB*. Antibacterial activity of nanofibrous mats coated with lysozyme-layered silicate composites via electrospraying. Carbohydrate polymers, 2014, 99:218-225. IF=3.479.

  24. Jia, W, Li B*. Phase behavior of ovalbumin and carboxymethylcellulose composite system. Carbohydrate polymers, 2014, 109:64-70.IF=3.479

  25. Xu W, Li B*. A simple and feasible approach to purify konjac glucomannan from konjac flour - Temperature effect. Food chemistry, 2014, 158:171-176. IF=3.334

  26. Cui M, Yang H*. Effects of amino acids on the physiochemical properties of potato starch. Food chemistry, 2014, 151: 162-167. IF=3.334

  27. Wang PP, Li, XJ*. Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol-gel fibre. Food chemistry, 2014, 169: 230-240. IF=3.259

  28. Chen WT, Yang H*. Effects of charge-carrying amino acids on the gelatinization and retrogradation properties of potato starch. Food chemistry, 2014, 167: 180-184. IF=3.259

  29. Li Y, Li Y*. Influence of cosurfactant on the behavior of structured emulsions under simulated intestinal lipolysis conditions. Food hydrocolloids, 2014, 40:96-103.IF=3.246

  30. Chen JY, Li CM*. Screening of Key Antioxidant Compounds of Longan (Dimocarpus longan Lour.) Seed Extract by Combining Online Fishing/Knockout, Activity Evaluation, Fourier Transform Ion Cyclotron Resonance Mass Spectrometry, and High-Performance Liquid Chromatography Electrospray Ionization Mass Spectrometry Methods. Journal of agricultural and food chemistry, 62: 9744-9750. IF=3.107

  31. Zhou B, Li B*. Phase separation in mixtures of ovalbumin and konjac glucomannan: Physicochemical and microscopic investigations. International journal of biological macromolecules, 2014, 70:167-173. IF=3.096

  32. Sun FY, Huang QL*. Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp. International journal of biological macromolecules, 2014, 64: 17-24. IF=3.096

  33. Xu W, Zhang JL*. Anti-diabetic effects of polysaccharides from Talinum triangulare instreptozotocin (STZ)-induced type 2 diabetic male mice. International Journal of Biological Macromolecules, 2015, 72: 575–579. IF=3.096

  34. Xiaolei Li, Dan Li*. Reducing retrogradation of gelatinized rice starch and rice meal under low temperature storage by addition of extremely thermostable maltogenic amylase during their cooking. Food Research International. 2014, 62:1134–1140 .IF= 3.005

  35. Wang L, Zhang JL*. Antitumor efficacy in H22 tumor bearing mice and immunoregulatory activity on RAW 264.7 macrophages of polysaccharides from Talinum triangulare. Food & function, 2014, 5: 2183-2193. IF=2.907

  36. Zou B, Li CM*. Persimmon Tannin accounts for hypolipidemic effects of persimmon through activating of AMPK and suppressing NF-kappa B activation and inflammatory responses in High-Fat Diet Rats. Food & function, 2014, 5:1536-1546.IF=2.907

  37. Zeng SW, Huang, QL*. Effects of microwave irradiation dose and time on Yeast ZSM-001 growth and cell membrane permeability. Food control, 2014, 46:360-367. IF=2.819

  38. Wang CJ, Yang H*. Antibacterial mechanism of lactic acid on physiological and morphological properties of Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes. Food control, 2014, 47:231-236. IF=2.819

  39. Wang CJ, Yang H*. Surface physiological changes induced by lactic acid on pathogens in consideration of pKa and Ph. Food control, 2014, 46:525-531. IF=2.819

  40. Li X, Guo AL*. Application of high resolution pyrolysis gas chromatography/massspectrometry (HRPGC/MS) for detecting Listeria monocytogenes . Journal of Chromatography B, 2014, 971:107-111. IF=2.694

  41. Zhou HX, Yang H*. Effects of salts on physicochemical, microstructural and thermal properties of potato starch. Food chemistry, 2014, 156:137-143. IF=2.584

  42. Xu W, Li B*. Curcumin loaded and protective system based on complex of kappa-carrageenan and lysozyme. Food research international, 2014, 59:61-66. IF=2.406

  43. Cheng X, Hu WF*. Characterization of germin-like protein with polyphenol oxidase activity from Satsuma mandarine. Biochemical and biophysical research communications, 2014, 449:313-318. IF=2.281

  44. He Y, Chen FS*. Efficient gene targeting in ligase IV-deficient Monascus ruber M7 by perturbing the non-homologous end joining pathway. Fungal biology, 2014, 118: 846-854. IF=2.139

  45. He MY, Xu XY*. Antimicrobial mechanism of flavonoids against Escherichia coil ATCC 25922 by model membrane study. Applied surface science, 2014, 305:515-521.IF=2.112

  46. Li Z, Li XJ*. Application of Vis/NIR Spectroscopy for Chinese Liquor Discrimination. Food analytical methods, 2014: 6:1337-1344. IF=1.969

  47. Feng YL, Chen FS*.Monacolin K production by citrinin-free Monascus pilosus MS-1 and fermentation process monitoring. Engineering in life sciences, 2014, 14: 538-545. IF=1.890

  48. Ren JN, Fan G*. Characteristics of β-glucosidase fromorangesduring maturation and its relationship withchanges in bound volatile compounds. Journal of the science of food and agriculture, 2014, doi: 10.1002/jsfa.6956. IF=1.879

  49. Chen WP, Wang XH*. Characterization of nine traditional Chinese plant extracts with specific acid dissociation constants by UV-Vis spectrophotometry. Analytical methods, 2014, 2: 581-588. IF=1.855.

  50. Du J, Li CM*. Comparison of the Efficiency of Five Different Drying Carriers on the Spray Drying of Persimmon Pulp Powders. Drying technology, 2014, 32: 1157-1166. IF=1.77

  51. Wang L, Guo AL*. Specific detection of vibrio parahaemolyticus by fluorescence quenching immunoassay based on quantum dots. Applied biochemistry and biotechnology, 2014, 173:1073-1082. IF=1.687

  52. Zhou B, Li B*. Chitosan/phosvitin antibacterial films fabricated via layer-by-layer deposition. International journal of biological macromolecules, 2014, 64:402-408. IF=1.516

  53. Zhang L, Liu XY *. Preparation and Characterization of Broad-Spectrum Artificial Antibody for OPPs Based on Dummy Template Imprinting Technique. International journal of polymer analysis and characterization, 2014, 19: 510-521. IF=1.487

  54. Hu T, Huang QL*. Comparative study on molecular size, multi-branched structure, and chain conformation of amylopectins from three rice cultivars. Starch-starke, 2014, 66:841-848. IF=1.401

  55. Feng YL, Chen FS*. Production and optimization of monacolin K by citrinin-free Monascus pilosus MS-1 in solid-state fermentation using non-glutinous rice and soybean flours as substrate. European food research and technology, 2014, 239: 629-636. IF=1.387

  56. Feng YL, Chen FS*. Effects of glycerol on pigments and monacolin K production by the high-monacolin K-producing but citrinin-free strain, Monascus pilosus MS-1. European food research and technology, 2014, 14: 538-545. IF=1.387

  57. Zou B, Li CM*. Development of suitable standards for quantitative determination of persimmon phenol contents in Folin-Ciocalteu and vanillin assays. European food research and technology ,2014, 239:385-391 IF=1.387

  58. Xu Z, Li CM*. Comparison of the degradation kinetics of A-type and B-type proanthocyanidins dimers as a function of pH and temperature. European food research and technology, 2014, doi:10.1007/s00217-014-2375-9. IF=1.387

  59. An YP,Li B*. Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation. European food research and technology, 2014, 239:1077-1085. IF=1.387

  60. Shi L, Yang H*. Effects of vegetable oils on gel properties of surimi gels. Lwt-food science and technology, 2014, 57: 586-593.IF=1.365

  61. Zhou JY, Qi XB*. Cell Envelope Disruption of E-coli Exposed to epsilon-Polylysine by FESEM and TEM Technology. Scanning, 2014, 6: 412-417.IF=1.287

  62. Li L, Chen FS*. Cloning and functional analysis of the G beta gene Mgb1 and the G gamma gene Mgg1 in Monascus rubber. Journal of microbiology, 2014, 52: 35-43. IF=1.276.

  63. Chen YF, Yang H*. Effect of salts on textural, color, and rheological properties of potato starch gels. Starch-starke, 2014, 66:149-156.IF=1.220

  64. Yi T, Wang LF*. Physicochemical and functional properties of micronized jincheng orange by-products (Citrus sinensis Osbeck) dietary fiber and its application as a fat replacer in yogurt. International journal of food sciences and nutrition, 2014, 65:565-572. IF=1.202

  65. Chen WF, Wang XH*. Expression and characterization of single-chain variable fragment antibody against staphylococcal enterotoxin A in Escherichia coli. Canadian journal of microbiology, 2014, 60:737-743. IF=1.182

  66. Wang YT, Wang L*. Removal of reactive dyes by a solid waste product from food processing: crayfish carapace. Desalination and water treatment, 2014, 52: 5541-5552. IF=0.998

  67. Huang M, Liu R*. In vitro study of antigrowth capacity and antiacid capacity on Sreptococcus sobrinus 6715 of sorghum procyanidin dimmers. Pakistan journal of pharmaceutical sciences, 2014, 27: 695-701. IF=0.95

  68. Chang T, Yang H*. Effect of okara on textural, color and rheological properties of pork meat gels. Journal of food quality, 2014, 37: 339-348. IF=0.768

  69. Khan SA, Liu XY*. Impact of acute toxicity of lead acetate on the level of essential trace metals and histopathological changes in crucian carp.(carassius auratus gibelio) .The journal of animal & plant sciences, 2014, 24(5):1405-1414. IF=0.549

  70. Zhong SG, Fan G*. Free and bound volatile compounds in juice and peel of Eureka Lemon. Food science and technology research, 2014, 20: 167-174. IF=0.471.

  71. Zhang Y, Li CM*. Assessment of inner filter effect corrections in fluorimetry of the interaction between polyphenols and proteins. Spectroscopy and Spectral Analysis,2014, 34:116-121.IF=0.27

  72. Wang L, Yang H*. Effect of okara on the sensory quality of cake. Research in Health and Nutrition. 2014, 2(1):1-4.

  73. Goja AM, Yang H*. Aqueous Two-Phase Extraction Advances for Bioseparation. Journal of Bioprocessing & Biotechniques. 2013, 4, 140.

  74. Wang C, Yang H*. Seafood processing by-products – collagen and gelatin. Chapter 12, In Advances in Seafood Processing By-Products, Ed. Se-Kwon Kim. pp. 2014. 207-242. Springer（书籍）

  75. 朱菲菲，熊善柏，李梦晖，赵思明，王希搏，刘茹*. 鱼松加工工艺的优化研究. 食品科技，2013，28（12）：155-159.

  76. 于童童，范 刚，任婧楠，王鲁峰，潘思轶*. 分子蒸馏分离浓缩甜橙精油及对赋香性能的影响. 黑龙江大学自然科学学报，2013，30（6）：802-808.

  77. 王真真，王驰，侯焘，张岩，姚余祥，赵宁宁，何慧*. 富硒玉米醒酒肽的制备及活性研究. 食品工业科技，2013，34（18）：239-248.

  78. 曹立伟，熊善柏，李莎莎，刘茹*. 变性淀粉对鲢鱼糜冻结速率及凝胶特性的影响. 水产学报，2014，38（9）：1592-1600

  79. 周洁，彭丽桃，贤欢，柳丽梅，杨书珍*. 松属素对柑橘青霉病菌呼吸作用的影响. 华中农业大学学报，2014，33（4）：119-123

  80. 尹涛，刘敬科，赵思明，熊善柏*. 冷藏和热加工对鲢肌肉主要滋味活性物质的影响. 华中农业大学学报，2015，34（1）：108-114

  81. 李二虎，冯佳洁，许灿，潘思轶*. 基于电子舌技术检测商业果汁中脂环酸芽孢杆菌. 食品科学，2014，35（22）：141-145

  82. 余明社，谢定源*. 中国饮食类非物质文化遗产生产性保护探讨. 四川旅游学院学报，2014，6：8-11

  83. 朱少华，曲露，刘平，王萌，刘硕，李小定*. 菜籽粕固态分步发酵的工艺研究. 中国油脂，2014，39（7）：37-41

  84. 范鑫，黄越，石芸，徐晓云，潘思轶，王鲁峰*. 热处理时间和压力对豆浆胰蛋白酶抑制剂的影响. 食品工业科技，2014（网络预发表）

  85. 许灿，王鲁峰，范刚，徐晓云，潘思轶，李二虎*. 酸土脂环酸芽孢杆菌对玉米果汁饮料挥发性成分及色度的影响. 现代食品科技，2014，30（6）：268-275

  86. 王萌，刘硕，朱少华，姜红，李小定*. 有机酸对紫甘薯花色苷的辅色作用. 食品科学，2014（网络预发表）

  87. 刘硕，王萌，朱少华，姜红，李小定*. 紫甘薯花色素与胰蛋白酶相互作用特性研究. 食品科学，2014（网络预发表）

    唐晗，王晓朋，吴中波，万德慧，刘晓宇*. 化学发光生物传感器检测食品中生物胺总量. 食品安全质量检测学报，2014，5（5）：1349-1356

    万德慧，王晓朋，吴中波，唐晗，刘晓宇*. 基于分子印迹聚合物的微流控化学发光传感器检测莱克多巴胺. 食品安全质量检测学报，2014，5（5）：1391-1397

  88. 王培培，祁婷婷， 李曌， 潘思轶，李秀娟* .白云边年份酒香气成分分析. 食品安全质量检测学报，2014，5（5）：1475-1484

    刘涛， 孟超， 姚鑫， 李景娜， 程燕， 刘晓宇*.有机磷农药多残留检测化学发光标记物的合成及鉴定. 食品安全质量检测学报，2014，5（5）：1365-1370

  89. 辛儒岱， 黄江艳， 丁慧， 祁婷婷， 潘思轶，李秀娟*. 米发糕固体老酵制作工艺研究. 中国粮油学报，2014，29（4）:86-92

    范鑫， 徐晓云， 潘思轶， 王鲁峰*. 大蒜的功效及加工研究进展. 北京农业，2014，4:197-199

  90. 郭丹婧， 熊善柏， 宋智， 刘茹*. 干燥工艺对低温肉肠品质的影响. 食品工业科技，2014（网络预发表）

  91. 王可兴， 章肇敏， 任婧楠， 潘思轶， 范刚*. 巴氏灭菌对橙汁中键合态香气物质的影响研究. 食品工业科技，2014，35（13）：49-56

  92. 范允卿， 闻胜， 龚艳， 李永刚， 胡定金， 何慧*. 高效液相色谱-质谱法测定动物源性食品中六溴环十二烷和四溴双酚A. 分析科学学报，2014，30（2）：158-162

  93. 陈建彪， 董丽娜， 刘娇， 路磊， 赵明明， 丁华， 王小红， 胡定金， 周有祥*. QuEChERS在食品中真菌毒素检测的研究进展. 食品科学，2014，35（11）：286-291（外单位）

  94. 台亚楠， 董曼， 任婧楠， 潘思轶， 王可兴， 范刚*. 柠檬烯微生物转化的研究进展. 食品科学，2014，35（17）：272-277

  95. 陈涛，陈福生*. 适合豆乳发酵的乳酸菌筛选及其应用. 食品与发酵工业，2014，40（3）:76-82

  96. 陈涛，陈福生*. 汤料对青方腐乳后期发酵过程中主要成分、质构及臭味的影响. 现代食品科技，2013，29（12）：2883-2888

  97. 唐翠娥， 刘睿*. 果汁中添加外源糖检测技术的研究进展. 食品科学，2014，35（9）：306-311

  98. 张周未，杨依姗，陈福生，邵彦春*.红曲菌mrfA缺失突变株发酵过程中的生理生化特征.食品与发酵工业，2019，9（网络预发表）.

  99. 谢定源*，田飞飞. 武汉热干面的发展状况与市场调查分析.健康与文明：第三届亚洲食学论坛（2013绍兴）论文集，浙江古籍出版社，2014，7 ：578-585

 

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