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

Heat shock and glycine betaine treatments partially alleviate chilling injury in banana by enhancing phenolic and sugar metabolism

热休克和甘氨酸甜菜碱处理可通过增强酚类和糖代谢，部分缓解香蕉的冷害。

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103423
Niaz, Nadia; Ali, Khubaib; Hu, Wanfeng; Pan, Siyi; Mugabi, Robert; Nayik, Gulzar Ahmad; Walayat, Noman; Wu, Mangang; Mohamed Ahmed, Isam A; Chen, Guoxun
代谢
发表日期：2026
文献求助 收藏

Sensory and neural responses to flavor compound 3-Methylbutanal in dry fermented sausages: Enhancing perceived overall aroma

干发酵香肠中风味化合物3-甲基丁醛的感官和神经反应：增强整体香气感知

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102769
Chen, Lei; Yang, Tianyi; Liu, Rui; Xu, Qian; Ge, Qingfeng; Wu, Mangang; Yu, Hai
中风
心血管
发表日期：2025
文献求助 收藏

Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters

猪油衍生的二酰甘油作为潜在替代品对法兰克福香肠风味特性的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods14234059
Zhao, Xinxin; Jiang, Yunling; Luo, Zixin; Yu, Hai; Zhu, Jiangyu; Peng, Xinyan; Zhang, Lang; Ge, Qingfeng; Wu, Mangang
发表日期：2025
文献求助 收藏

MicroRNAs Modulating Cancer Immunotherapy Mechanisms and Therapeutic Synergies

微RNA调控癌症免疫治疗机制及治疗协同作用

期刊:Cancers
影响因子:4.4
doi:10.3390/cancers17243978
Mangang, Naorem Loya; Gargasz, Samantha K; Murugan, Sai Ghanesh; Kumar, Munish; Shukla, Girish C; Vijayaraghavalu, Sivakumar
信号转导
肿瘤
肿瘤免疫
免疫/内分泌
发表日期：2025
文献求助 收藏

Effect of N-ethylmaleimide as a blocker of disulfide bonds formation on the properties of different protein-emulsion MP composite gels

N-乙基马来酰亚胺作为二硫键形成阻断剂对不同蛋白质乳液MP复合凝胶性能的影响

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.101831
Xu, Yuyu; Yang, Jingjing; Wu, Mangang; Lei, Shumin; Yin, Peipei; Yin, Qing; Zhu, Tianhao; Wang, Qingling; Zhao, Xinxin; Jin, Duxin; Liu, Rui; Ge, Qingfeng; Yu, Hai
发表日期：2024
文献求助 收藏

Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA Lactiplantibacillus plantarum NJAU-01: The Antioxidant's Role

利用抗MDA乳酸杆菌NJAU-01提高乳酸饮料的储存稳定性：抗氧化剂的作用

期刊:Foods
影响因子:5.1
doi:10.3390/foods14010052
Wu, Yuehao; Zhao, Menghao; Li, Suyun; Liu, Siyu; Gao, Song; Liu, Rui; Wu, Mangang; Yu, Hai; Ge, Qingfeng
发表日期：2024
文献求助 收藏

Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism

超声辅助热诱导凝胶化过程增强肌原纤维蛋白的凝胶性能：深入探讨其机制

期刊:Ultrasonics Sonochemistry
影响因子:9.7
doi:10.1016/j.ultsonch.2023.106349
Wang, Qingling; Gu, Chen; Wei, Ranran; Luan, Yi; Liu, Rui; Ge, Qingfeng; Yu, Hai; Wu, Mangang
发表日期：2023
文献求助 收藏

Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsion

以酚酸接枝阿拉伯胶为新型功能性稳定剂，可提高油包水乳液的氧化稳定性。

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2023.100974
Luan, Yi; Wang, Qingling; Li, Songnan; Gu, Chen; Liu, Rui; Ge, Qingfeng; Yu, Hai; Wu, Mangang
发表日期：2023
文献求助 收藏

Effects of Transglutaminase on Myofibrillar Protein Composite Gels with Addition of Non-Meat Protein Emulsion

添加非肉类蛋白乳液后，转谷氨酰胺酶对肌原纤维蛋白复合凝胶的影响

期刊:Gels
影响因子:5.3
doi:10.3390/gels9110910
Wu, Mangang; Yin, Qing; Bian, Junjie; Xu, Yuyu; Gu, Chen; Jiao, Junying; Yang, Jingjing; Zhang, Yunlin
发表日期：2023
文献求助 收藏

A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken

真空滚揉和浸泡腌制对雪山鸡品质、微观结构和蛋白质变化的影响比较研究

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2022.1064521
Ge, Qingfeng; Guo, Shuyang; Chen, Sheng; Wu, Yuehao; Jia, Zhaoyang; Kang, Zhuangli; Xiong, Guoyuan; Yu, Hai; Wu, Mangang; Liu, Rui
发表日期：2022
文献求助 收藏