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

Exploration of synthesis of anthocyanins in passion fruit pericarp through combinatorial transcriptomic analysis and WGCNA

通过组合转录组分析和WGCNA方法探索百香果果皮中花青素的合成。

期刊:Frontiers in Plant Science
影响因子:4.8
doi:10.3389/fpls.2025.1658779
Chen, Hui-Ying; Gao, Fan-Li; Guo, Quan; Bao, Sheng-Nan; Li, Xia; Khoo, Hock Eng
发表日期：2025
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Amylase-assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from Ganoderma spp

淀粉酶辅助提取会改变从灵芝属真菌中分离的多糖和皂苷的营养和理化性质。

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2023.100913
Chen, Bo Jie; Liu, Yang; Yang, Ke; Li, Xia; Dong, Xinhong; Guan, Yuan; Ismail, Amin; Khoo, Hock Eng
微生物学
发表日期：2023
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Development of Green Banana Fruit Wines: Chemical Compositions and In Vitro Antioxidative Activities

青香蕉果酒的研制：化学成分及体外抗氧化活性

期刊:Antioxidants
影响因子:6.6
doi:10.3390/antiox12010093
Li, Zhichun; Qin, Cuina; He, Xuemei; Chen, Bojie; Tang, Jie; Liu, Guoming; Li, Li; Yang, Ying; Ye, Dongqing; Li, Jiemin; Ling, Dongning; Li, Changbao; Khoo, Hock Eng; Sun, Jian
发表日期：2022
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Betacyanins and Anthocyanins in Pulp and Peel of Red Pitaya (Hylocereus polyrhizus cv. Jindu), Inhibition of Oxidative Stress, Lipid Reducing, and Cytotoxic Effects

红火龙果（Hylocereus polyrhizus cv. Jindu）果肉和果皮中的甜菜苷和花青素对氧化应激、脂质还原和细胞毒性的抑制作用

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2022.894438
Khoo, Hock Eng; He, Xuemei; Tang, Yayuan; Li, Zhichun; Li, Changbao; Zeng, Yuan; Tang, Jie; Sun, Jian
毒理研究
细胞生物学
氧化应激
发表日期：2022
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In vitro Assessment of Chemical and Pre-biotic Properties of Carboxymethylated Polysaccharides From Passiflora edulis Peel, Xylan, and Citrus Pectin

体外评估西番莲果皮、木聚糖和柑橘果胶中羧甲基化多糖的化学和益生元特性

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2021.778563
Sun, Yongjin; Guan, Yuan; Khoo, Hock Eng; Li, Xia
表观遗传
发表日期：2021
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Dynamic Analyses of Transcriptome and Metabolic Profiling: Revealing Molecular Insight of Aroma Synthesis of Mango (Mangifera indica L. Var. Tainong)

转录组和代谢谱的动态分析：揭示芒果（Mangifera indica L. Var. Tainong）香气合成的分子见解

期刊:Frontiers in Plant Science
影响因子:4.1
doi:10.3389/fpls.2021.666805
Ming Xin, Changbao Li, Hock Eng Khoo, Li Li, Xuemei He, Ping Yi, Yayuan Tang, Jian Sun
代谢
发表日期：2021
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Antioxidant activity, nutritional and physicochemical characteristics, and toxicity of minimally refined brown sugar and other sugars

精制红糖和其他糖类的抗氧化活性、营养和理化特性以及毒性

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.1803
Azlan, Azrina; Khoo, Hock Eng; Sajak, Azliana Abu Bakar; Aizan Abdul Kadir, Noor Atiqah; Yusof, Barakatun Nisak Mohd; Mahmood, Zhafarina; Sultana, Sharmin
毒理研究
发表日期：2020
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Nutrients for Prevention of Macular Degeneration and Eye-Related Diseases

预防黄斑变性和眼部疾病的营养素

期刊:Antioxidants
影响因子:6.6
doi:10.3390/antiox8040085
Khoo, Hock Eng; Ng, Hui Suan; Yap, Wai-Sum; Goh, Henri Ji Hang; Yim, Hip Seng
发表日期：2019
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Fatty Acid Profile, Phytochemicals, and Other Substances in Canarium odontophyllum Fat Extracted Using Supercritical Carbon Dioxide

利用超临界二氧化碳提取橄榄果脂肪中的脂肪酸组成、植物化学物质和其他物质

期刊:Frontiers in Chemistry
影响因子:4.2
doi:10.3389/fchem.2019.00005
Khoo, Hock Eng; Azlan, Azrina; Abd Kadir, Noor Atiqah Aizan
代谢
发表日期：2019
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Extraction and recovery of phytochemical components and antioxidative properties in fruit parts of Dacryodes rostrata influenced by different solvents

不同溶剂对Dacryodes rostrata果实各部分植物化学成分及抗氧化特性的提取与回收的影响

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-018-3170-6
Thavamoney, Nisha; Sivanadian, Leykkha; Tee, Lee Hong; Khoo, Hock Eng; Prasad, Krishnamurthy Nagendra; Kong, Kin Weng
发表日期：2018
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