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

Harnessing meat byproducts for health: bioactive peptides to modulate gut microbiota and promote sustainability

利用肉类副产品促进健康：生物活性肽调节肠道菌群并促进可持续性

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2026.103538
Waqar, Muhammad; Awlqadr, Farhang Hameed; Ullah, Qudrat; Muneer, Amna; Mushtaq, Nageen; Rafiq, Iqra; Haider, Waqas; Sajjad, Nimra; Panpipat, Worawan; Chaijan, Manat; Ageru, Temesgen Anjulo
微生物学
肠道菌群
发表日期：2026
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The optimal target of vancomycin area under the curve in early or later phase on clinical outcomes and nephrotoxicity in patients with enterococcal infective endocarditis: how much is enough?

万古霉素治疗早期或晚期对肠球菌感染性心内膜炎患者的临床疗效和肾毒性的最佳目标是什么？多少才算足够？

期刊:BMC Infectious Diseases
影响因子:3
doi:10.1186/s12879-026-12993-5
Worrasan, Aimatchara; Pongchaidecha, Manat; Santimaleeworagun, Wichai
炎症/感染
毒理研究
发表日期：2026
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Size-Related Quality Characteristics of Cage-Reared Butter Catfish (Ompok bimaculatus) in a River Basin

河流流域网箱养殖双斑鲶（Ompok bimaculatus）的体型相关品质特征

期刊:Animals
影响因子:2.7
doi:10.3390/ani16040663
Sangpud, Chatchai; Kaewchamnong, Thirarat; Kaewkong, Sujaree; Borirak-Arawin, Manorot; Srinounpan, Chawanrat; Chaijan, Manat; Wibowo, Ari; Panpipat, Worawan
发表日期：2026
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Physicochemical, Sensorial and Calcium Bioavailability of Jelly Prepared Using Fish Gelatin in Combination with Furcellaran and Calcium L-Threonate

鱼明胶与富尔塞拉兰和L-苏糖酸钙组合制备的果冻的理化性质、感官特性和钙生物利用度研究

期刊:Gels
影响因子:5.3
doi:10.3390/gels12010026
Petcharat, Tanyamon; Chaijan, Manat; Indriani, Sylvia; Karnjanapratum, Supatra; Nirmal, Nilesh; Singh, Jaspreet; Nairfana, Ihlana; Nalinanon, Sitthipong
Fish
发表日期：2025
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Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis

通过添加糠醛调节鱼明胶凝胶特性：结构和理化分析

期刊:Gels
影响因子:5.3
doi:10.3390/gels11060381
Petcharat, Tanyamon; Chaijan, Manat; Indriani, Sylvia; Pongsetkul, Jaksuma; Karnjanapratum, Supatra; Nalinanon, Sitthipong
Fish
发表日期：2025
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Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications

鸡肉-蘑菇混合凝胶的流变学和凝胶特性及其在弹性素食友好型功能性食品中的应用

期刊:Foods
影响因子:5.1
doi:10.3390/foods14040645
Mussa, Ngassa Julius; Chaijan, Manat; Thongkam, Porntip; Wongnen, Chantira; Kitpipit, Warangkana; Çavdar, Hasene Keskin; Kim, Siriporn Riebroy; Panpipat, Worawan
Chicken
发表日期：2025
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Structural and techno-functional properties of pH-shifted protein isolates from unhatched hen eggs

未孵化鸡蛋中pH值变化蛋白分离物的结构和工艺功能特性

期刊:Poultry Science
影响因子:4.2
doi:10.1016/j.psj.2025.105396
Ruangprom, Supalak; Chaijan, Manat; Wongnen, Chantira; Anantawat, Visaka; Waqar, Muhammad; Cheong, Ling-Zhi; Panpipat, Worawan
发表日期：2025
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Exploring the potential of Mon-Pu (Glochidion wallichianum) leaf extract as a natural antioxidant for Ligor chicken meat gel: Impact on gelation functionality and oxidative stability

探索毛茛（Glochidion wallichianum）叶提取物作为利高鸡肉凝胶天然抗氧化剂的潜力：对凝胶功能和氧化稳定性的影响

期刊:Poultry Science
影响因子:4.2
doi:10.1016/j.psj.2025.104839
Mussa, Ngassa J; Thongkam, Porntip; Wongnen, Chantira; Panpipat, Worawan; Kitipipit, Warangkana; Cheong, Ling-Zhi; Chaijan, Manat
发表日期：2025
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Fish By-Products Utilization in Food and Health: Extraction Technologies, Bioactive, and Sustainability Challenges

鱼类副产品在食品和健康领域的利用：提取技术、生物活性及可持续性挑战

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.71184
Waqar, Muhammad; Sajjad, Nimra; Ullah, Qudrat; Vasanthkumar, S S; Ahmed, Faiyaz; Panpipat, Worawan; Aluko, Rotimi E; Kaur, Lovedeep; Chaijan, Manat; Ageru, Temesgen Anjulo
Fish
发表日期：2025
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Valorization of Pig Brains for Prime Quality Oil: A Comparative Evaluation of Organic-Solvent-Based and Solvent-Free Extractions

猪脑优质油脂的增值利用：有机溶剂萃取法与无溶剂萃取法的比较评价

期刊:Foods
影响因子:5.1
doi:10.3390/foods13172818
Chanted, Jaruwan; Anantawat, Visaka; Wongnen, Chantira; Aewsiri, Tanong; Panpipat, Worawan; Panya, Atikorn; Phonsatta, Natthaporn; Cheong, Ling-Zhi; Chaijan, Manat
表观遗传
神经科学
发表日期：2024
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