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

Curcumin Nanocapsules Prepared With Native Casein Micelles Exhibit Potential to Reduce Paracetamol-Induced Oxidative Stress

利用天然酪蛋白胶束制备的姜黄素纳米胶囊具有降低对乙酰氨基酚诱导的氧化应激的潜力

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.70648
Hooda, Ankita; Mann, Bimlesh; Tripathi, Abhishek Dutt; Das, Nandita; Rai, Himanshu Kumar; Singh, Sulaxana; Khan, Javed Masood; Agarwal, Aparna; Kumar Mahato, Dipendra
毒理研究
氧化应激
发表日期：2025
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Migration study of chemical additives from low density polyethylene (LDPE) into dahi

低密度聚乙烯（LDPE）中化学添加剂向酸奶的迁移研究

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-022-05453-w
Chapke, Krushna; Gandhi, Kamal; Lata, Kiran; Sharma, Rajan; Mann, Bimlesh; Singh, Nishi
发表日期：2022
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Physico-chemical characterization of ultrasound assisted clove oil-loaded nanoemulsion: As enhanced antimicrobial potential

超声辅助制备丁香油纳米乳液的理化特性：增强抗菌潜力

期刊:Biotechnology Reports
影响因子:
doi:10.1016/j.btre.2022.e00720
Sharma, Minaxi; Mann, Bimlesh; Pothuraju, Ramesh; Sharma, Rajan; Kumar, Rajesh
发表日期：2022
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Development and validation of an analytical method for determination of bronopol and kathon preservative in milk

开发和验证测定牛奶中溴硝丙醇和卡松防腐剂的分析方法

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-019-03807-5
Chilbule, Amit; Singh, Richa; Mann, Bimlesh; Arora, Sumit; Sharma, Rajan; Singh Rao, Priyanka
发表日期：2019
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Physico-chemical and antimicrobial properties of d-limonene oil nanoemulsion stabilized by whey protein-maltodextrin conjugates

乳清蛋白-麦芽糊精共轭物稳定的d-柠檬烯油纳米乳液的理化性质和抗菌性能

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-018-3198-7
Sonu, K S; Mann, Bimlesh; Sharma, Rajan; Kumar, Rajesh; Singh, Richa
发表日期：2018
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Estimation of steviol glycosides in food matrices by high performance liquid chromatography

高效液相色谱法测定食品基质中的甜菊糖苷含量

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-018-3270-3
Fayaz, Shemilah; Sharma, Rajan; Rajput, Y S; Mann, Bimlesh; Lata, Kiran
发表日期：2018
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Iron (II)-chelating activity of buffalo αS-casein hydrolysed by corolase PP, alcalase and flavourzyme.

水牛α-S-酪蛋白经corolase PP、alcalase和flavorzyme水解后的铁(II)螯合活性

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-014-1626-x
Jaiswal Arvind, Bajaj Rajesh, Mann Bimlesh, Lata Kiran
免疫/内分泌
发表日期：2015
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