Domig相关文献与解析，生知库 | 链接生命科学的每一步

日期影响因子

Comparative Study of Fractionation Technologies and Their Impact on the Nutritional and Functional Properties of Maize and Rice Fractions

分馏技术及其对玉米和大米组分营养和功能特性的影响的比较研究

期刊:Food and Bioprocess Technology

影响因子:5.8

doi:10.1007/s11947-025-04104-0

Sukop, Ulrich; Zettel, Viktoria; Boyaciyan, Carmen; Schönlecher, Regine; Höfler, Katharina; D'Amico, Stefano; Domig, Konrad J; Bender, Denisse; Jekle, Mario

发表日期：2026

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Effect of Non-Covalent Interactions on Arabinoxylan-Protein Cross-Linking and Gluten-Free Batter Stability

非共价相互作用对阿拉伯木聚糖-蛋白质交联和无麸质面糊稳定性的影响

影响因子:5.1

doi:10.3390/foods15040768

Sukop, Ulrich; Feist, Katharina; Hoefler, Katharina; D'Amico, Stefano; Jekle, Mario; Schoenlechner, Regine; Domig, Konrad J; Fuhrmann, Philipp L; Bender, Denisse

发表日期：2026

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Sex Differences in the Participation in Secondary Prevention Stroke Studies

参与二级预防卒中研究的性别差异

期刊:Journal of the American Heart Association

影响因子:5.3

doi:10.1161/JAHA.124.038917

Moelgg, Kurt; Karisik, Anel; Buergi, Lucie; Carcel, Cheryl; Christensen, Hanne; Silva, Gisele Sampaio; Dejakum, Benjamin; Komarek, Silvia; Domig, Lena; Rinner, Heinrich; Granna, Julian; Willeit, Karin; Willeit, Johann; Pechlaner, Raimund; Boehme, Christian; Mayer-Suess, Lukas; Toell, Thomas; Kiechl, Stefan; Knoflach, Michael

发表日期：2025

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Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from Maize

湿法分级分离条件和脉冲电场对玉米中阿拉伯木聚糖和蛋白质回收率的影响

影响因子:5.1

doi:10.3390/foods14050760

Sukop, Ulrich; Hoefler, Katharina; Bender, Denisse; D'Amico, Stefano; Jekle, Mario; Schoenlechner, Regine; Domig, Konrad J

发表日期：2025

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Health consequences of harmful chemicals in foods: insights from the WHO Global Burden of Foodborne Disease Study

食品中有害化学物质的健康后果：来自世卫组织全球食源性疾病负担研究的启示

期刊:Biomolecules

影响因子:4.8

doi:10.3390/biom9120768

Ly, Dalin; Mayrhofer, Sigrid; Agung Yogeswara, I B; Nguyen, Thu-Ha; Domig, Konrad J; Jakobsen, L S; Al Huthiel, M; Al Natour, F; Agudo, A

发表日期：2024

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Clostridium strain FAM25158, a unique endospore-forming bacterium related to Clostridium tyrobutyricum and isolated from Emmental cheese shows low tolerance to salt

从埃门塔尔奶酪中分离得到的梭菌FAM25158菌株是一种独特的内生孢子形成菌，与酪酸梭菌（Clostridium tyrobutyricum）有亲缘关系，该菌株对盐的耐受性较低。

期刊:Frontiers in Microbiology

影响因子:4.5

doi:10.3389/fmicb.2024.1353321

Prinčič, Lucija; Burtscher, Johanna; Sacken, Paul; Krajnc, Tina; Domig, Konrad J

发表日期：2024

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Development of a DNA Metabarcoding Method for the Identification of Insects in Food

开发一种用于鉴定食品中昆虫的DNA元条形码方法

影响因子:5.1

doi:10.3390/foods12051086

Hillinger, Sophie; Saeckler, Julia; Domig, Konrad J; Dobrovolny, Stefanie; Hochegger, Rupert

发表日期：2023

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Importance of Pre-Milking Udder Hygiene to Reduce Transfer of Clostridial Spores from Teat Skin to Raw Milk

挤奶前乳房卫生对于减少梭菌孢子从乳头皮肤转移到生乳的重要性

期刊:Microorganisms

影响因子:4.2

doi:10.3390/microorganisms11051337

Burtscher, Johanna; Rudavsky, Tamara; Zitz, Ulrike; Neubauer, Viktoria; Domig, Konrad J

发表日期：2023

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Comparing the Efficacy of MALDI-TOF MS and Sequencing-Based Identification Techniques (Sanger and NGS) to Monitor the Microbial Community of Irrigation Water

比较 MALDI-TOF MS 与基于测序的鉴定技术（Sanger 和 NGS）监测灌溉水中微生物群落的有效性

期刊:Microorganisms

影响因子:4.1

doi:10.3390/microorganisms11020287

Botond Bendegúz Surányi, Benjamin Zwirzitz, Csilla Mohácsi-Farkas, Tekla Engelhardt, Konrad J Domig

发表日期：2023

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Ropiness in Bread-A Re-Emerging Spoilage Phenomenon

面包发粘——一种再次出现的变质现象

影响因子:5.1

doi:10.3390/foods11193021

Pacher, Nicola; Burtscher, Johanna; Johler, Sophia; Etter, Danai; Bender, Denisse; Fieseler, Lars; Domig, Konrad J

发表日期：2022

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