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

Comparative study of thermal and non-thermal sterilization on the physicochemical properties, microstructure, texture and flavor quality of avocado purée

热灭菌和非热灭菌对牛油果泥理化性质、微观结构、质地和风味品质的比较研究

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2026.103733
Cai, Famei; Aaqil, Muhammad; Zhuang, Li; Shi, Zekun; Cheng, Ruobing; Zi, Yujie; Tian, Yang; Zhao, Cunchao
发表日期：2026
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Modulation of nutritional and aroma qualities of rapeseed oil by microwave and dehulling treatments: Based on insights from metabolomics, volatile compound analysis, and molecular docking studies

微波和脱壳处理对菜籽油营养和香气品质的调控：基于代谢组学、挥发性化合物分析和分子对接研究的见解

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2026.103784
Zhang, Feng; Aaqil, Muhammad; Ding, Mingli; Wang, Xuanru; Huang, Renwang; Chen, Kejin; Zhao, Cunchao
信号转导
代谢
发表日期：2026
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Structural Insights and Metabolic Profiles of Oxidized Green Coffee Extract, and Its Impact on Obesity and Gut Microbiota in High-Fat Diet-Fed Mice

氧化绿咖啡提取物的结构解析和代谢谱及其对高脂饮食喂养小鼠肥胖和肠道菌群的影响

期刊:Nutrients
影响因子:5
doi:10.3390/nu18040638
He, Jun; Shan, Linxian; Yu, Lihui; Yu, Lijun; Jiang, Xingjiao; Shen, Yan; Du, Zezhu; Yu, Rongxian; Zhao, Cunchao; Du, Xiaocui; Wang, Haizhen; Yang, Ruijuan; Fang, Chongye
微生物学
肠道菌群
肥胖
代谢
发表日期：2026
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PEGylated Flower-Like ZnO Microspheres: Reducing Nonspecific Adsorption and Promoting a High Capacity for Separation of Bovine Hemoglobin

聚乙二醇化花状氧化锌微球：降低非特异性吸附并提高牛血红蛋白的分离能力

期刊:ACS Omega
影响因子:4.3
doi:10.1021/acsomega.6c00748
Wang, Cunchao; Hu, Linlin; Song, Ping; Li, Tong; Shang, Hongcai; Guo, Pengfei; Zhang, Weifen
Bovine
发表日期：2026
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Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts

探索添加牛奶的核桃酱油的影响：基于气相色谱-离子迁移谱和宏基因组学方法对风味和微生物变化的见解

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102364
Battur, Munguntsetseg; Aaqil, Muhammad; Zheng, Jingchuan; Lin, Huang Xiao; Chuluunotgon, Bolormaa; Zorigtbaatar, Tserenkhand; Zhao, Cunchao; Tian, Yang
微生物学
发表日期：2025
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Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures

牛油果共培养发酵奶油奶酪的工艺优化及风味特性

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102745
Zhang, Feng; Gu, Yaling; Guo, Yuwei; Aaqil, Muhammad; Huang, Xiaolin; Zheng, Jingchuan; Shi, Zekun; Tian, Yang; Zhuang, Li; Zhao, Cunchao
发表日期：2025
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Unveiling the potential of Rumex hanus diets on chicken meat quality: Insights from metabolomics and molecular dynamics approach

揭示酸模（Rumex hanus）饲料对鸡肉品质的潜在影响：基于代谢组学和分子动力学方法的研究

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102858
Guo, Yuwei; Gu, Yaling; Yang, Lijiu; Aaqil, Muhammad; Zhang, Feng; Zheng, Jingchuan; Zhang, Zhen; Huang, Xiaolin; Huang, Yewei; Wang, Ya; Zhao, Cunchao
代谢
发表日期：2025
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Assessing the suitability of boiling in the boletus species: a multimodal analysis of texture, flavor, and volatile profiles

评估煮沸法对牛肝菌属真菌的适用性：基于质地、风味和挥发性成分的多模态分析

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103090
Zhang, Feng; Zhao, Cunchao; Huang, Xiaolin; Guo, Yuwei; Zheng, Jingchuan; Zhang, Zhen; Gu, Yaling; Yang, Lijiu; Wang, Weiqian; Liu, Chengxu; Liu, Jia; Wang, Ya
微生物学
发表日期：2025
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Microbiomics and flavoromics insights into the effect of high temperature steam pretreatment on the flavor of walnut meal-based soy sauce

微生物组学和风味组学视角揭示高温蒸汽预处理对核桃粉酱油风味的影响

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103092
Tan, Chunlei; Peng, Lei; Huang, Xiaolin; Wang, Mingming; Zhang, Feng; Mu, Hongyu; Huang, Si; Wu, Kuan; Sheng, Jun; Tian, Yang; Zhao, Cunchao
微生物学
发表日期：2025
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Unveiling the influence of temperature treatments on the structural and Metabolomic profile of Pandan leaves (Pandanus amaryllifolius) instant powder: a multi-analysis approach

揭示温度处理对香兰叶（Pandanus amaryllifolius）速溶粉结构和代谢组学特征的影响：一种多分析方法

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103327
Liu, Chengxu; Zhang, Zhen; Xin, Yuqi; Zhang, Yuanyuan; Wu, Yiyun; Luo, Chuanrui; Liu, Peishi; Huang, Yewei; Zhao, Cunchao; Wang, Ya
代谢
发表日期：2025
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