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

Valorized Shrimp Shell-Derived Aerogel for Trace Enrofloxacin Removal from Aquaculture Wastewater: Adsorption Performance and Mechanisms Exploration

利用虾壳衍生气凝胶去除水产养殖废水中的痕量恩诺沙星：吸附性能及机理探索

期刊:Gels
影响因子:5.3
doi:10.3390/gels12030247
Liu, Chengci; Huang, Lei; Wei, Sihan; Qi, Bohao; Xu, Jinhua; Xu, Xiaodong; Qiao, Lu; Yang, Zhen; Ren, Yuanyuan; Li, Jincheng; Mu, Yingchun; Bao, Mutai; Li, Meitong; Zhao, Zhiyang; Hu, Xin
发表日期：2026
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Effects of beer addition on the fermentation quality and flavor development of pickled peppers

啤酒添加对腌辣椒发酵品质和风味发展的影响

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102845
Li, Linzhu; Su, Wei; Mu, Yingchun; Jiao, Yu; Chen, Ling; Luo, Huayan
发表日期：2025
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Comparative study on flavor metabolites in different components of dried chili and fermented chili: whole chili, chili pericarp and chili seed

对干辣椒和发酵辣椒不同成分（整辣椒、辣椒皮和辣椒籽）中风味代谢物的比较研究

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103340
Chen, Ling; Mu, Yingchun; Su, Wei; Jiao, Yu; Li, Linzhu; Luo, Huayan
中风
代谢
心血管
发表日期：2025
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Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds

对七轮酱味白酒发酵过程中谷物发酵特性的分析：微生物群落结构、理化参数、挥发性和非挥发性风味化合物

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102228
Liu, Xiaomin; Mu, Yingchun; Lv, Xiangxiang; Chen, Nuo; Chen, Lei; Wen, Tangzheng; Su, Wei
微生物学
发表日期：2025
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Metabolomics-based study on the effect of low-voltage electrostatic field treatment on the storage quality of postharvest square bamboo shoots

基于代谢组学的低压静电场处理对采后方竹笋贮藏品质影响的研究

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.102143
Wang, Xi; Mu, Yingchun; Su, Wei; Lei, Xing; Wang, Zuhao; Zhang, Pulai
代谢
发表日期：2025
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Metabolomics analysis of dynamic quality changes in beef during low-voltage electrostatic field combined with partial freezing storage

代谢组学分析低电压静电场结合部分冷冻贮藏条件下牛肉动态品质变化

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102775
Liu, Yuxia; Su, Wei; Mu, Yingchun; Liu, Xiaomin; Yang, Kangli; Mu, Rongrong
代谢
发表日期：2025
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Analysis of dynamic changes and correlation between microbial community and flavor quality during Fagopyrum tataricum Baijiu fermentation

分析荞麦白酒发酵过程中微生物群落动态变化及其与风味品质的相关性

期刊:Food Science and Biotechnology
影响因子:3.1
doi:10.1007/s10068-025-01842-x
Liu, Xiaomin; Zhang, Dangwei; Liu, Yuxia; Yang, Kangli; Wang, Zuhao; Zhang, Pulai; Mu, Yingchun; Su, Wei
微生物学
发表日期：2025
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Withdrawal Time Estimation and Dietary Risk Assessment of Sulfamethoxazole in GIFT Tilapia (GIFT Oreochromis niloticus) After Oral Administration.

口服磺胺甲噁唑后对吉富罗非鱼（GIFT Oreochromis niloticus）的停药时间估计和膳食风险评估

期刊:Veterinary Sciences
影响因子:2.3
doi:10.3390/vetsci12060598
Wang Xinyue, Fan Ruiqi, Wang Saisai, Ren Yuanyuan, Zhang Xin, Mu Yingchun, Xia Sudong, Wang Xiaoyu, Cheng Bo
发表日期：2025
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TMT-based quantitative proteomics reveals the effects of electromagnetic field and freezing preservation techniques on mutton quality

基于TMT的定量蛋白质组学揭示了电磁场和冷冻保存技术对羊肉品质的影响

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.101889
Lei, Xing; Su, Wei; Zhou, Rongmei; Mu, Yingchun
发表日期：2024
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Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1

乳酸杆菌5-1增强发酵对枣辣椒品质形成机制的研究

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2023.100626
Chen, Tianyan; Su, Wei; Mu, Yingchun; Jiang, Li; Qi, Qi
发表日期：2023
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