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

Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers

不同聚合度菊粉基脂肪替代品流变性能的优化及其在牛肉汉堡中的应用

期刊:Foods
影响因子:5.1
doi:10.3390/foods14122127
Totaro, Michela Pia; Miccolis, Mariana; De Angelis, Davide; Natrella, Giuseppe; Caponio, Francesco; Summo, Carmine; Faccia, Michele
发表日期：2025
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Construction of a comprehensive library of repeated sequences for the annotation of Citrus genomes

构建用于柑橘基因组注释的重复序列综合库

期刊:BMC Genomic Data
影响因子:2.5
doi:10.1186/s12863-025-01321-6
Giraud, Delphine; Choisne, Nathalie; Summo, Marilyne; Sidibe-Bocs, Stéphanie; Vassilieff, Héléna; Costantino, Gilles; Droc, Gaetan; Teycheney, Pierre-Yves; Maumus, Florian; Ollitrault, Patrick; Luro, François
发表日期：2025
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Data on the nutritional and fatty acid composition, bioactive compounds, in vitro antioxidant activity and techno-functional properties of a collection of pea (Pisum sativum L.)

豌豆（Pisum sativum L.）品种的营养成分、脂肪酸组成、生物活性化合物、体外抗氧化活性及工艺功能特性数据

期刊:Data in Brief
影响因子:1.4
doi:10.1016/j.dib.2025.111709
Vurro, Francesca; De Angelis, Davide; Squeo, Giacomo; Pavan, Stefano; Pasqualone, Antonella; Summo, Carmine
代谢
发表日期：2025
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Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction

采用干法分馏和湿法萃取法获得的植物蛋白成分的技术功能、流变学和化学性质

期刊:Current Research in Food Science
影响因子:7
doi:10.1016/j.crfs.2024.100906
De Angelis, Davide; Latrofa, Vittoria; Squeo, Giacomo; Pasqualone, Antonella; Summo, Carmine
发表日期：2024
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Oxidative Cysteine Post Translational Modifications Drive the Redox Code Underlying Neurodegeneration and Amyotrophic Lateral Sclerosis

氧化半胱氨酸翻译后修饰驱动神经退行性疾病和肌萎缩侧索硬化症的氧化还原密码

期刊:Antioxidants
影响因子:6.6
doi:10.3390/antiox13080883
Percio, Anna; Cicchinelli, Michela; Masci, Domiziana; Summo, Mariagrazia; Urbani, Andrea; Greco, Viviana
神经科学
发表日期：2024
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Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita"

马苏里拉奶酪类型对“玛格丽特披萨”化学和感官特性的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods13020209
Piscopo, Amalia; Mincione, Antonio; Summo, Carmine; Silletti, Roccangelo; Giacondino, Corinne; Rocco, Ilenia; Pasqualone, Antonella
发表日期：2024
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Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review

探索挥发性成分和脱味策略以提高扁豆食品的接受度：综述

期刊:Foods
影响因子:5.1
doi:10.3390/foods13162608
Vurro, Francesca; De Angelis, Davide; Squeo, Giacomo; Caponio, Francesco; Summo, Carmine; Pasqualone, Antonella
发表日期：2024
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The Italian food environment may confer protection from hyper-palatable foods: evidence and comparison with the United States

意大利的饮食环境或许能使人免受过分美味食物的侵害：证据及与美国的比较

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2024.1364695
Fazzino, Tera L; Summo, Carmine; Pasqualone, Antonella
发表日期：2024
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Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread

索马里拉索克斯扁面包的理化和营养特性及其与也门拉霍扁面包的比较

期刊:Foods
影响因子:5.1
doi:10.3390/foods12163050
Pasqualone, Antonella; Vurro, Francesca; Wolgamuth, Erin; Yusuf, Salwa; Squeo, Giacomo; De Angelis, Davide; Summo, Carmine
发表日期：2023
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Breast implant associated anaplastic large cell lymphoma: Evidence for an efficient diagnostic workup

乳房植入物相关间变性大细胞淋巴瘤：有效诊断流程的证据

期刊:Tumori
影响因子:3.1
doi:10.1177/03008916231157837
Vittoria, Laura; Sala, Laura; Summo, Valeria; Capone, Iolanda; Conca, Elena; Toma, Martina; Ottolenghi, Joseph; Testa, Francesca; Cortinovis, Umberto; Paolini, Biagio; Cabras, Antonello; Aiello, Antonella; Bozzi, Fabio
细胞生物学
淋巴瘤
发表日期：2023
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