科研动态

您当前所在位置： 首页 > 正文

实验室2024年发表EI收录论文（9篇）

发布者：任婧楠    发布时间：2025-03-07
序号第一作者通讯作者题名出版来源文献类型ISSN收录年
1He, MengyaoXu, XiaoyunStructure Characterization and Biological Activity of Polysaccharides from Different Parts of Houttuynia cordata ThunbJournal of Chinese Institute of Food Science and Technology, v 24, n 3, p 276-286, March 2024 Language: ChineseJournal article (JA)100978482024
2Kong, MengjieHu, WanfengEffect of High-pressure Carbon Dioxide Processing on Fresh-cut Chinese Water Chestnut BrowningScience and Technology of Food Industry, v 42, n 15, p 283-288, August 2021 Language: ChineseJournal article (JA)100203062024
3Zhang, YajieLi, ChunmeiPreparation, Structural Analysis and Properties of Naringin/Limonin MicrocapsulesScience and Technology of Food Industry, v 42, n 18, p 209-217, September 2021 Language: ChineseJournal article (JA)100203062024
4Zhang, XincanLi, XiaodingEffect of Egg White Protein-β-Cyclodextrin Complex on Freeze-Thaw Stability of ShrimpScience and Technology of Food Industry, v 44, n 2, p 261-269, 2023 Language: ChineseJournal article (JA)100203062024
5Wang, LiuyanFan, GangEffect of Different Quick-freezing Temperatures on Quality Characteristics and Microstructure of Zigui Navel Orange Fruit TissueScience and Technology of Food Industry, v 45, n 23, p 322-330, December 2024 Language: ChineseJournal article (JA)100203062024
6Teng, FeiXu, XiaoyunFlavoromic and Lipidomic Analysis of the Effect of Different Breeds on Volatile Flavor Components of Pot-Stewed DuckShipin Kexue/Food Science, v 45, n 12, p 176-186, June 2024 Language: ChineseJournal article (JA)100266302024
7Li, ZiyuXu, XiaoyunEffects of Different Drying Methods on the Quality of Broccoli Stems and LeavesShipin Kexue/Food Science, v 45, n 14, p 179-188, July 25, 2024 Language: ChineseJournal article (JA)100266302024
8Qi, TingtingFan, GangComprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component AnalysisShipin Kexue/Food Science, v 45, n 24, p 170-177, December 25, 2024 Language: ChineseJournal article (JA)100266302024
9Ren, JingnanFan, GangAnalysis of Flavor and Nutritional Quality of Fresh Sea Buckthorn Juice and PulpShipin Kexue/Food Science, v 45, n 4, p 164-170, February 25, 2024 Language: ChineseJournal article (JA)100266302024


【关闭】

中国·湖北·武汉南湖狮子山街一号华中农业大学 430070 Tel:+86-027-87282111

Copyright © 2012 食品科学技术学院 All Rights Resereved