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

Unveiling the potential of beetroot leaf as a sustainable source of proteins: insights into ultrasound-assisted extraction, functional properties and in vitro digestibility

揭示甜菜叶作为可持续蛋白质来源的潜力：超声辅助提取、功能特性和体外消化率研究

期刊:Ultrasonics Sonochemistry
影响因子:9.7
doi:10.1016/j.ultsonch.2026.107751
Raoui, El Mehdi; Gruber, Sofia; Hadidi, Milad; Sudjarwo, Wisnu Arifan Anditya; Einschütz Lopez, Alexander; Toca-Herrera, Jose L; Lengauer, Christian Leopold; Pignitter, Marc
发表日期：2026
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Fatty acids, polyphenols and volatiles as predictive biomarkers of cold-pressed oil stability

脂肪酸、多酚和挥发性物质作为冷榨油稳定性的预测生物标志物

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2026.103663
Pointner, Tobias; Steinlechner, Philipp; Pignitter, Marc
代谢
发表日期：2026
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How the Variability of Iron-Polyphenolic Complexes Affects the Degradation of Iron-Gall Inks: A Multi-Analytical Study

铁-多酚络合物变异性如何影响铁胆墨水的降解：一项多分析研究

期刊:ACS Omega
影响因子:4.3
doi:10.1021/acsomega.5c09386
Caterino, Salvatore; Caniola, Iulia-Maria; Pignitter, Marc; Zoleo, Alfonso; Sanchez-Cortés, Santiago; Sterflinger, Katja; Cappa, Federica
发表日期：2026
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Caloric Restriction and Dietary Taurine Regulate Taurine Homeostasis Through Distinct Tissue-Specific Mechanisms in Mice

热量限制和膳食牛磺酸通过不同的组织特异性机制调节小鼠体内的牛磺酸稳态

期刊:Molecular Nutrition & Food Research
影响因子:4.2
doi:10.1002/mnfr.70414
Gregor, András; Auñon-Lopez, Arturo; Zebeli, Qendrim; Pignitter, Marc; Duszka, Kalina
发表日期：2026
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Dietary oxidized lipids in redox biology: Oxidized olive oil disrupts lipid metabolism and induces intestinal and hepatic inflammation in C57BL/6J mice

膳食氧化脂质在氧化还原生物学中的作用：氧化橄榄油会扰乱脂质代谢，并诱导C57BL/6J小鼠的肠道和肝脏炎症。

期刊:Redox Biology
影响因子:11.9
doi:10.1016/j.redox.2025.103575
Bao, Yifan; Osowiecka, Magdalena; Ott, Christiane; Tziraki, Vasiliki; Meusburger, Lukas; Blaßnig, Claudia; Krivda, Daniela; Pjevac, Petra; Séneca, Joana; Strauss, Matthias; Steffen, Christina; Heck, Verena; Aygün, Soner; Duszka, Kalina; Doppelmayer, Kevin; Grune, Tilman; Pignitter, Marc
炎症
炎症/感染
代谢
氧化脂质
肝炎
发表日期：2025
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Plant protein edible inks: Upgrading from 3D to 4D food printing

植物蛋白食用墨水：从3D食品打印升级到4D食品打印

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102280
Aghababaei, Fatemeh; McClements, David Julian; Pignitter, Marc; Hadidi, Milad
3D/类器官
发表日期：2025
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Addition of monosodium glutamate can reduce the oxidative stability of lipids in pork burger patties via early-stage Maillard reaction products formation

添加谷氨酸钠可通过早期美拉德反应产物的形成降低猪肉汉堡肉饼中脂质的氧化稳定性。

期刊:Current Research in Food Science
影响因子:7
doi:10.1016/j.crfs.2025.101091
Auñon-Lopez, Arturo; Rohringer, Verena; Taranaci, Kübra; Alberdi-Cedeño, Jon; Pignitter, Marc
发表日期：2025
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Acute Impact of Polyphenol-Rich vs. Carbohydrate-Rich Foods and Beverages on Exercise-Induced ROS and FRAP in Healthy Sedentary Female Adults-A Randomized Controlled Trial

多酚类食物和饮料与碳水化合物类食物和饮料对健康久坐女性成年运动诱导的活性氧和FRAP的急性影响——一项随机对照试验

期刊:Antioxidants
影响因子:6.6
doi:10.3390/antiox14121481
Gassner, Markus; Bragagna, Laura; Dasht Bayaz, Helia Heidari; Stumpf-Knaus, Caroline; Schlosser, Laura; Lemberg, Julia; Brem, Julia; Pignitter, Marc; Strauss, Matthias; Wagner, Karl-Heinz; König, Daniel
发表日期：2025
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Artificial Intelligence in Agro-Food Systems: From Farm to Fork

人工智能在农业食品系统中的应用：从农场到餐桌

期刊:Foods
影响因子:5.1
doi:10.3390/foods14030411
Aghababaei, Ali; Aghababaei, Fatemeh; Pignitter, Marc; Hadidi, Milad
发表日期：2025
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Non-destructive analyses of iron-polyphenolic complexes for reconstructing iron-gall inks historical recipes

利用铁-多酚复合物的无损分析方法重建铁胆墨水的历史配方

期刊:
影响因子:
doi:10.1038/s40494-025-01946-x
Caterino, Salvatore; Caniola, Iulia-Maria; Sterflinger, Katja; Pignitter, Marc; Cappa, Federica
发表日期：2025
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