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

Polar-Nonpolar Synergy Toward High-Performance Aqueous Zinc-Iodine Batteries

极性-非极性协同作用在高性能水系锌碘电池中的应用

Zhu, Lingfeng; Guan, Xinwei; Zhang, Zhenfang; Yuan, Zhilong; Zhang, Congcong; Wang, Ye; Xue, Ruichang; Mayes, Edwin L H; Yong, Zijun; Xu, Haimei; Li, Xiaoning; Li, Hui; Jia, Baohua; Yu, Hai; Ma, Tianyi; Sun, Yifei

Decorin Deficiency Promotes D-Galactose-Induced Skeletal Muscle Atrophy and Fibrosis by Regulating ITGB1/Akt/mTOR Signalling Pathway.

Decorin 缺乏通过调节 ITGB1/Akt/mTOR 信号通路促进 D-半乳糖诱导的骨骼肌萎缩和纤维化。

Luo Xiaoqin, Zhang Mengxue, Chen Lili, Wang Ruichang, Lian Jiabing, Yang Zhe, Iozzo Renato V, Wang Jin, Zhang Yan, Bi Xiuli

Development and validation of a multidimensional and interpretable artificial intelligence model to predict gout recurrence in hospitalised patients: a real-world, ambispective multicentre cohort study in China

开发和验证一种用于预测住院患者痛风复发的多维度、可解释人工智能模型:一项在中国开展的真实世界、前瞻性、多中心队列研究

Li, Meng; Zhang, Hui; Chen, Shixian; Zhong, Fei; Liu, Jiani; Wu, Juan; Lin, Ruifeng; Li, Ruichang; Wu, Yu; Xie, Danning; Zhang, Kangyu; Zheng, Bowen; Chen, Xiaoling; Cheng, Zhipeng; Jiang, Yinxiu; Ye, Haixin; Cai, Li; Xie, Ruixia; Li, Dongsheng; Zhu, Junqing; Li, Juan

Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing

唾液乳化作用影响鲟鱼子酱在口腔加工过程中的风味释放和感知。

Han, Guixin; Li, Ke; Xue, Yong; Wang, Jinlin; Bai, Fan; Gao, Ruichang; Chen, Chenghua; Xu, Xinxing; Zhao, Yuanhui

Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality

比较不同养殖环境、加工条件和质量等级的鱼子酱的关键气味成分和感官特性

Yang, Zhuyu; Chen, Zefan; Zhang, Weijia; Wang, Jinlin; Bai, Fan; Gao, Ruichang; Li, Yujin; Li, Jian; Zhao, Yuanhui; Xu, Xinxing

Changes in texture, flavor, and protein digestion of low-salt chickpea surimi composite gel: Based on Kanto cooking model and peptidomics.

低盐鹰嘴豆鱼糜复合凝胶的质地、风味和蛋白质消化变化:基于关东烹饪模型和肽组学

Zhang Qianqian, Yuan Li, Kong Yunfei, Xiong Zhiyu, Bao Yulong, Gao Ruichang

New advances in biological preservation technology for aquatic products

水产品生物保藏技术的新进展

Nie, Xiaobao; Zuo, Zhijie; Zhang, Ruichang; Luo, Si; Chi, Yongzhou; Yuan, Xiangyang; Song, Chengwen; Wu, Yongjiang

Mechanism of L-arginine improving the macroscopic and microscopic qualities of Acipenser schrenckii surimi gel under low-salt conditions and microwave irradiation: Significance of moisture migration and distribution

L-精氨酸在低盐条件和微波辐射下改善施氏鲟鱼糜凝胶宏观和微观品质的机制:水分迁移和分布的意义

Shi, Tong; Xie, Yu; Cao, Xiyue; Zhang, Hao; Lu, Chenya; Li, Mengzhe; Wang, Xin; Yuan, Li; Gao, Ruichang

Quality characteristics and volatile profiles of giant salamander (Andrias davidianus) meat during the air frying process

空气炸过程中巨型蝾螈(Andrias davidianus)肉的品质特征和挥发性成分

Luo, Zhixin; Cheng, Kaiqi; Li, Haicheng; Yang, Hui; Ran, Yecheng; Yang, Zhou; Su, Wen; Xi, Linjie; Jin, Wengang; Abd El-Aty, A M; Gao, Ruichang

Preparation and Characterization of Eel (Anguilla) Bone Collagen Based on Intelligent Algorithm

基于智能算法的鳗鱼(欧洲鳗鲡)骨胶原的制备与表征

Yuan, Li; Lu, Jiayu; Jia, Yingxi; Guo, Zitao; Gao, Ruichang