Hou Hongman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

Non-Destructive Assessment of Beef Freshness Using Visible and Near-Infrared Spectroscopy with Interpretable Machine Learning

利用可见光和近红外光谱结合可解释机器学习技术对牛肉新鲜度进行无损评估

影响因子:5.1

doi:10.3390/foods15040728

Chen, Ruoxin; Ning, Wei; Xie, Xufen; Bi, Jingran; Zhang, Gongliang; Hou, Hongman

发表日期：2026

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The Regulatory Role of Quorum Sensing-Mediated Amino Acid Metabolism in Biofilm Formation and Motility of Hafnia alvei H4

群体感应介导的氨基酸代谢在哈夫尼亚菌H4生物膜形成和运动中的调控作用

影响因子:5.1

doi:10.3390/foods15020281

Yan, Congyang; Li, Xue; Zhang, Gongliang; Bi, Jingran; Hao, Hongshun; Hou, Hongman

氨基酸代谢

发表日期：2026

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Synergistic Antibacterial Mechanism of Benzyl Isothiocyanate and Resveratrol Against Staphylococcus aureus Revealed by Transcriptomic Analysis and Their Application in Beef

通过转录组分析揭示苄基异硫氰酸酯和白藜芦醇对金黄色葡萄球菌的协同抗菌机制及其在牛肉中的应用

影响因子:5.1

doi:10.3390/foods14091610

Liu, Jianan; Ma, Jinle; Wang, Yingrui; Hao, Hongshun; Bi, Jingran; Hou, Hongman; Zhang, Gongliang

发表日期：2025

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Fabrication and Anti-Swelling Properties of Gelatin/Sodium Alginate-Carboxymethyl Chitosan-Based Cationic Coordination Hydrogels

明胶/海藻酸钠-羧甲基壳聚糖基阳离子配位水凝胶的制备及其抗溶胀性能

影响因子:5.1

doi:10.3390/foods14183149

Zhao, Haixin; Li, Jinlong; Cong, Shuang; Hou, Hongman; Zhang, Gongliang; Bi, Jingran

发表日期：2025

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Apple Juice Fermented with Lactiplantibacillus plantarum Improves Its Flavor Profile and Probiotic Potential.

用植物乳杆菌发酵的苹果汁可改善其风味和益生菌潜力

影响因子:5.1

doi:10.3390/foods14132373

Zhou Boqian, Xing Zhuobin, Wang Yiting, Guan Xin, Wang Fuyi, Yin Jiaqi, Li Zhibo, Zhao Qiancheng, Hou Hongman, Sang Xue

发表日期：2025

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Inhibitory Effect of Phenethyl Isothiocyanate on the Adhesion and Biofilm Formation of Staphylococcus aureus and Application on Beef

苯乙基异硫氰酸酯对金黄色葡萄球菌黏附和生物膜形成的抑制作用及其在牛肉中的应用

影响因子:5.1

doi:10.3390/foods13213362

Ma, Xiaojing; Ma, Jinle; Liu, Jianan; Hao, Hongshun; Hou, Hongman; Zhang, Gongliang

发表日期：2024

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Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters

微生物对鱼露发酵过程中生物胺积累的贡献及新型发酵剂的筛选

影响因子:5.1

doi:10.3390/foods10112572

Ma, Xinxiu; Bi, Jingran; Li, Xinyu; Zhang, Gongliang; Hao, Hongshun; Hou, Hongman

发表日期：2021

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A Novel Photoelectrochemical Aptamer Sensor Based on CdTe Quantum Dots Enhancement and Exonuclease I-Assisted Signal Amplification for Listeria monocytogenes Detection

一种基于CdTe量子点增强和核酸外切酶I辅助信号放大的新型光电化学适体传感器用于单核细胞增生李斯特菌的检测

影响因子:5.1

doi:10.3390/foods10122896

Zhu, Liangliang; Hao, Hongshun; Ding, Chao; Gan, Hanwei; Jiang, Shuting; Zhang, Gongliang; Bi, Jingran; Yan, Shuang; Hou, Hongman

细胞生物学

发表日期：2021

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Characterization of the Inclusion Complexes of Isothiocyanates with γ-Cyclodextrin for Improvement of Antibacterial Activities against Staphylococcus aureus

异硫氰酸酯与γ-环糊精包合物的表征及其对金黄色葡萄球菌抗菌活性的提高

影响因子:5.1

doi:10.3390/foods11010060

Liu, Jianan; Wu, Hongyan; Ao, Xinying; Hao, Hongshun; Bi, Jingran; Hou, Hongman; Zhang, Gongliang

发表日期：2021

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Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

从蚱蜢虾酱中筛选出的新型发酵剂 Virgibacillus spp. 可抑制生物胺的积累

期刊:AMB Express

影响因子:3.7

doi:10.1186/s13568-021-01186-9

Zhao, Yirui; Sang, Xue; Hao, Hongshun; Bi, Jingran; Zhang, Gongliang; Hou, Hongman

发表日期：2021

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