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 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

期刊:Foods
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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Functionality and Appearance of Sorghum-Pearl Millet Composite Flour Fortified With Oyster Mushroom for Thin Porridges

添加平菇的高粱-珍珠粟复合粉在制作稀粥方面的功能性和外观

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.71630
Charles, Alice Ndunge; Mburu, Monica; Njoroge, Daniel; Jekle, Mario; Zettel, Viktoria
发表日期：2026
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How drying methods and carrot varieties influence the acrylamide formation in carrot-enriched breads?

干燥方法和胡萝卜品种如何影响胡萝卜面包中丙烯酰胺的形成？

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102836
Swiacka, Jagoda; Kaiser, Viktoria; Bertsche, Ute; Schwadorf, Klaus; Koenzen, Edeltrud; Jekle, Mario
发表日期：2025
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Comparative Characterization of Oxidative Enzymes for Arabinoxylan and Protein Cross-Linking via Ferulic Acid and Tyrosine in Model Systems

在模型系统中，通过阿魏酸和酪氨酸对阿拉伯木聚糖和蛋白质交联的氧化酶进行比较表征

期刊:Journal of Agricultural and Food Chemistry
影响因子:6.2
doi:10.1021/acs.jafc.5c09766
Hoefler, Katharina; Sukop, Ulrich; Reiter, Elisabeth; Bender, Denisse; Jekle, Mario; Roch, Patrik; Cichna-Markl, Margit; D'Amico, Stefano; Schoenlechner, Regine
发表日期：2025
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Optimization and Validation of Arabinoxylan Quantification in Gluten-Free Cereals via HPAEC-PAD Based on Design of Experiments

基于实验设计的HPAEC-PAD法对无麸质谷物中阿拉伯木聚糖的定量分析进行优化和验证

期刊:Journal of Agricultural and Food Chemistry
影响因子:6.2
doi:10.1021/acs.jafc.5c02445
Hoefler, Katharina; Sukop, Ulrich; Scheler, Stefan; Reiter, Elisabeth; Bender, Denisse; Jekle, Mario; Schoenlechner, Regine; D'Amico, Stefano
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

期刊:Foods
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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Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption

个性化、数字化设计的3D打印食品正在重塑食品制造和消费模式

期刊:npj Science of Food
影响因子:7.8
doi:10.1038/s41538-024-00296-5
Derossi, Antonio; Spence, Charles; Corradini, Maria G; Jekle, Mario; Fahmy, Ahmed Raouf; Caporizzi, Rossella; Devahastin, Sakamon; Moses, Jeyan Arthur; Le-Bail, Alain; Zhou, Weibiao; Zhang, Min; Bhandari, Bhesh; Severini, Carla
3D/类器官
发表日期：2024
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Four-Dimensional (4D) Printing of Dynamic Foods-Definitions, Considerations, and Current Scientific Status

动态食品的四维（4D）打印——定义、考量因素和当前科学现状

期刊:Foods
影响因子:5.1
doi:10.3390/foods12183410
Fahmy, Ahmed Raouf; Derossi, Antonio; Jekle, Mario
发表日期：2023
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The Substitutions L50F, E166A, and L167F in SARS-CoV-2 3CLpro Are Selected by a Protease Inhibitor In Vitro and Confer Resistance To Nirmatrelvir

SARS-CoV-2 3CLpro 中的 L50F、E166A 和 L167F 替换在体外被蛋白酶抑制剂选择并赋予对尼玛瑞韦的抗性

期刊:mBio
影响因子:5.1
doi:10.1128/mbio.02815-22
Dirk Jochmans, Cheng Liu, Kim Donckers, Antitsa Stoycheva, Sandro Boland, Sarah K Stevens, Chloe De Vita, Bert Vanmechelen, Piet Maes, Bettina Trüeb, Nadine Ebert, Volker Thiel, Steven De Jonghe, Laura Vangeel, Dorothée Bardiot, Andreas Jekle, Lawrence M Blatt, Leonid Beigelman, Julian A Symons, Pie
代谢
免疫
心血管
新冠
发表日期：2023
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