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

Metagenomics and volatile metabolomics reveal microbial succession and its correlations with fruity flavor volatile compounds during Mianhua industrial processing

宏基因组学和挥发性代谢组学揭示了绵花工业加工过程中微生物的演替及其与果香挥发性化合物的相关性

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103446
Song, Qiaozhi; Li, Jiaxin; Liu, Yu; Li, Wen; Li, Ming; Zhang, Bo; Guo, Boli
微生物学
代谢
发表日期：2026
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Tracing isotopic fingerprints: Unveiling the impact of noodle formulation and cooking water on the isotopic signatures of wheat-derived noodles

追踪同位素指纹：揭示面条配方和烹饪用水对小麦面条同位素特征的影响

期刊:Current Research in Food Science
影响因子:7
doi:10.1016/j.crfs.2025.101024
Yang, Jingjie; Erasmus, Sara W; Sun, Qianqian; Zhang, Yingquan; Li, Ming; Zhang, Bo; Guo, Boli; van Ruth, Saskia M
发表日期：2025
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Effects of LMW-GS Allelic Variations at the Glu-A3 Locus on Fresh Wet Noodle and Frozen Cooked Noodle Quality

LMW-GS等位基因变异对Glu-A3位点鲜面和冷冻熟面质量的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods14091546
Chen, Xiaohong; Zhou, Hongwei; Zou, Yufei; Ban, Jinfu; Zhang, Huizhi; Zhang, Xiaoke; Guo, Boli; Zhang, Yingquan
发表日期：2025
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Analysis and Excavation of Unique Metabolic Components of Wheat Cultivated in Saline-Alkaline Soil

盐碱土壤栽培小麦独特代谢成分的分析与挖掘

期刊:Foods
影响因子:5.1
doi:10.3390/foods14223888
Song, Qiaozhi; Liu, Yu; Li, Ming; Chang, Lei; Guo, Boli
代谢
发表日期：2025
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Impact of Noodle Formulation, Boiling Methodology and Their Interactions on Stable Hydrogen and Oxygen Isotope Ratios

面条配方、煮制方法及其相互作用对稳定氢氧同位素比值的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods13060959
Yang, Jingjie; Erasmus, Sara Wilhelmina; Sun, Qianqian; Guo, Boli; van Ruth, Saskia Marieke
发表日期：2024
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Phenolic Release during In Vitro Digestion of Cold and Hot Extruded Noodles Supplemented with Starch and Phenolic Extracts.

添加淀粉和酚类提取物的冷热挤压面条在体外消化过程中酚类物质的释放

期刊:Nutrients
影响因子:5
doi:10.3390/nu14183864
Wang Ruibin, Li Ming, Brennan Margaret Anne, Kulasiri Don, Guo Boli, Brennan Charles Stephen
其它
发表日期：2022
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