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

Unlocking the Nutritional Potential of Gamma Amino Butyric Acid (GABA) Rice: Towards a Sustainable Approach to Metabolic Disorder Remedies

释放γ-氨基丁酸（GABA）大米的营养潜力：迈向代谢紊乱治疗的可持续途径

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.71284
Onyeka, Uloma E; Ukpong, Ekpeno Sunday; Azudialu, Chinedu B; Ndindeng, Sali A; Senthilkumar, Kalimuthu; Dimkpa, Christian O
代谢
发表日期：2026
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Black soldier fly frass as a sustainable organic fertilizer: enhancing productivity of leafy vegetables and soil health in Benin

黑水虻粪便作为一种可持续的有机肥料：提高贝宁叶类蔬菜的产量和土壤健康

期刊:Frontiers in Plant Science
影响因子:4.8
doi:10.3389/fpls.2025.1663593
Santos, Carline C J; Dannon, Elie A; Bougna Tchoumi, Honorine H; Mbokou, Serge F; Etchiha Afoha, Sètondji A P; Mignouna, Djana; Falade, Titilayo D O; Phorbee, Olapeju; Chougourou, Daniel C; Tematio, Paul; Ndindeng, Sali A; Djouaka, Rousseau
发表日期：2025
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Mycotoxin concentrations in rice are affected by chalkiness, grain shape, processing type, and grain origin

稻米中霉菌毒素的浓度受垩白度、米粒形状、加工方式和稻米产地等因素的影响。

期刊:Mycotoxin Research
影响因子:3.1
doi:10.1007/s12550-024-00575-w
Tang, Erasmus N; Ndindeng, Sali A; Onaga, Geoffrey; Ortega-Beltran, Alejandro; Falade, Titilayo D O; Djouaka, Rousseau; Frei, Michael
发表日期：2025
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Physical, nutritional, and sensory quality of rice-based biscuits fortified with safou (Dacryodes edulis) fruit powder

添加萨福果（Dacryodes edulis）果粉的米饼的物理、营养和感官品质

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.1622
Eyenga, Eliane-Flore; Tang, Erasmus Nchuaji; Achu, Mercy Bih Loh; Boulanger, Renaud; Mbacham, Wilfred F; Ndindeng, Sali Atanga
发表日期：2020
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Mycotoxin concentrations in rice from three climatic locations in Africa as affected by grain quality, production site, and storage duration

非洲三个不同气候区大米中霉菌毒素浓度受谷物质量、产地和储存时间的影响

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.959
Tang, Erasmus N; Ndindeng, Sali A; Bigoga, Jude; Traore, Karim; Silue, Drissa; Futakuchi, Koichi
发表日期：2019
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Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety

大米在常压下蒸煮时间和品种对其理化性质和营养特性的影响

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.600
Zohoun, Elvire V; Tang, Erasmus N; Soumanou, Mohamed M; Manful, John; Akissoe, Noel H; Bigoga, Jude; Futakuchi, Koichi; Ndindeng, Sali A
发表日期：2018
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Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties

在常压下进行适当的蒸煮时间和选择合适的品种，可以生产出消化性较弱的大米。

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.617
Zohoun, Elvire V; Ndindeng, Sali A; Soumanou, Mohamed M; Tang, Erasmus N; Bigoga, Jude; Manful, John; Sanyang, Sidi; Akissoe, Noel H; Futakuchi, Koichi
发表日期：2018
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Upgrading the quality of Africa's rice: a novel artisanal parboiling technology for rice processors in sub-Saharan Africa

提升非洲大米品质：一种适用于撒哈拉以南非洲大米加工商的新型手工蒸煮技术

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.242
Ndindeng, Sali Atanga; Manful, John; Futakuchi, Koichi; Mapiemfu-Lamare, Delphine; Akoa-Etoa, Joséphine M; Tang, Erasmus N; Bigoga, Jude; Graham-Acquaah, Seth; Moreira, Jean
发表日期：2015
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