日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Comprehensive evaluation of thermal processing on the edible quality, flavor and starch properties of Chinese yam

对热加工对山药食用品质、风味和淀粉特性的综合评价

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2026.103703
Chen, Lin; Bi, Jingling; Li, Honglin; Yang, Liu; Zhang, Min; Li, Zelin; Kan, Huan; Liu, Yun; Zhao, Guijuan; Cao, Changwei
发表日期：2026
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Multi-dimensional analysis of quality differences among four cultivars of bamboo shoots

四种竹笋品种品质差异的多维度分析

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103390
Zhang, Min; Chen, Lin; Deng, Anhua; Yang, Liu; Li, Hongling; Wang, Shuguang; Li, Fang; Kan, Huan; Liu, Yun; Cao, Changwei
发表日期：2026
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Green Extraction of Polysaccharides from Gleditsia japonica Var. delavayi Seeds: Optimization and Physicochemical Properties

从皂荚（Gleditsia japonica Var. delavayi）种子中绿色提取多糖：优化及理化性质

期刊:Foods
影响因子:5.1
doi:10.3390/foods15071139
Mao, Xiangzhong; Pi, Chengyan; Peng, Xiaowei; Wu, Boxiao; Cao, Changwei; Kan, Huan; Liu, Yun; Li, Fang
发表日期：2026
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New Insights into the Anti-Aging Mechanism of Collagen Peptides-Emphasis on Lysosomes and Mitochondria Function

胶原蛋白肽抗衰老机制的新见解——重点关注溶酶体和线粒体功能

期刊:Molecules
影响因子:4.6
doi:10.3390/molecules31050763
Huang, Wei; Ran, Jinshan; Du, Yanli; Cao, Changwei
线粒体
衰老
发表日期：2026
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The transport of polyphenols from Camellia fascicularis in Caco-2 cells based on UPLC-ESI-MS/MS

基于UPLC-ESI-MS/MS法研究山茶多酚在Caco-2细胞中的转运

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102240
Duan, Shengjiang; Zheng, Hao; Tang, Junrong; Kan, Huan; Cao, Changwei; Shi, Zhijiao; Liu, Yun
多发性硬化症
细胞生物学
发表日期：2025
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Comparative analyses of active and flavor components and anti-inflammatory capacities of olive oil varieties

橄榄油品种活性成分、风味成分及抗炎能力的比较分析

期刊:Current Research in Food Science
影响因子:7
doi:10.1016/j.crfs.2025.101249
Wu, Boxiao; Hu, Qing; Hao, Jiabo; Li, Churan; Cao, Changwei; Lu, Bin; Pei, Dong; Kan, Huan; Liu, Yun; Li, Fang
发表日期：2025
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Effects of Lemongrass Essential Oil on Key Aromas of Pickled Radish During Storage Using HS-GC-IMS and in Silico Approaches

利用顶空-气相色谱-离子迁移谱联用和计算机模拟方法研究柠檬草精油对腌萝卜贮藏过程中主要香气的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods14050727
Li, Zelin; Gao, Ziqi; Li, Chao; Wu, Yanghuan; Xia, Yiqiu; Ni, Linyu; Yan, Jing; Hu, Yifan; Wang, Dongyu; Niu, Zhirui; Cao, Changwei; Tian, Hao; Liu, Xiuwei
发表日期：2025
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Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup

竹笋能改善鸡汤的营养和感官品质，并改变其风味组成。

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.101140
Wang, Hailang; Wu, Boxiao; Zhang, Jinyan; Liu, Yun; Zhang, Min; Chen, Lin; Zhao, Weiwei; Kan, Huan; Cao, Changwei
发表日期：2024
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Screening and Characterization of Antioxidant Film Applicable to Walnut Kernels from Juglans sigillata

筛选和表征适用于胡桃（Juglans sigillata）果仁的抗氧化膜

期刊:Foods
影响因子:5.1
doi:10.3390/foods13091313
Li, Ping; Zhang, Yujia; Cao, Changwei; Luo, Yaxi; Kan, Huan; Liu, Yun
发表日期：2024
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Effects of Extraction Methods on the Characteristics, Physicochemical Properties and Sensory Quality of Collagen from Spent-Hens Bones

提取方法对废弃母鸡骨中胶原蛋白的特性、理化性质和感官品质的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods12010202
Cao, Changwei; Wang, Hailang; Zhang, Jinyan; Kan, Huan; Liu, Yun; Guo, Lei; Tong, Huiquan; Wu, Yinglong; Ge, Changrong
发表日期：2023
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