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

Research on Physicochemical Properties and Taste of Coppa Influenced by Inoculation with Staphylococcus During Air-Drying Process

研究葡萄球菌接种对风干过程中科帕火腿理化性质和口感的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods15030459
Du, Juanjuan; Feng, Linyuan; Wang, Ying; Cao, Jinxuan; Wang, Jinpeng; Zhang, Yuemei; Tang, Xiaoyan; Wang, Wei; Ding, Yu; Zhuang, Shuai; Teng, Wendi
发表日期：2026
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Integrated Mechanisms of Flavor and Quality Development in Braised Pork: A Study on Volatile Profiles, Texture Dynamics, Nucleotide Catabolism, and Protein Oxidation

红烧肉风味和品质形成的综合机制：挥发性成分、质地动态、核苷酸分解代谢和蛋白质氧化研究

期刊:Foods
影响因子:5.1
doi:10.3390/foods15030503
Wang, Zhuowen; Cao, Jinxuan; Wang, Jinpeng; Zhang, Yuemei; Teng, Wendi; Zhuang, Shuai; Wang, Ying
代谢
发表日期：2026
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Characterization of the physicochemical properties and key aroma compounds of Beijing roast duck skin sugared by water-in-oil nanoemulsion

采用油包水纳米乳液法对北京烤鸭皮进行糖渍处理，并对其理化性质和主要香气成分进行表征

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102666
Hu, Xinyu; Yao, Xinshuo; Kou, Xinyu; Wang, Jinpeng; Zhang, Yuemei; Li, Ming; Yao, Xianqi; Cao, Jinxuan; Guo, Qing; Wang, Ying; Teng, Wendi
发表日期：2025
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SIRT2-mediated ACSS2 K271 deacetylation suppresses lipogenesis under nutrient stress.

SIRT2 介导的 ACSS2 K271 去乙酰化抑制营养胁迫下的脂肪生成

期刊:Elife
影响因子:6.4
doi:10.7554/eLife.97019
Karim Rezwana, Teng Wendi, Behram Cameron D, Lin Hening
其它
乙酰化
发表日期：2025
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Preparation of Cinnamon Essential Oil/Succinic Acid-Modified Cyclodextrin and Their Application in Grass Carp Preservation

肉桂精油/琥珀酸改性环糊精的制备及其在草鱼保藏中的应用

期刊:Foods
影响因子:5.1
doi:10.3390/foods14234100
Li, Xiaoshan; Li, Haoxin; Zhang, Yuemei; Teng, Wendi; Wang, Ying; Cao, Jinxuan; Wang, Jinpeng
发表日期：2025
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Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled Storage

不同保藏技术对冷藏条件下酱汁牛肉微生物和理化品质特性的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods14071175
Pan, Yiling; Xue, Xiangnan; Wang, Ying; Wang, Jinpeng; Teng, Wendi; Cao, Jinxuan; Zhang, Yuemei
微生物学
发表日期：2025
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Heat-Induced Preparation of Myofibrillar Protein Gels Reinforced Through Ferulic Acid, α-Cyclodextrin and Fe(III)

利用阿魏酸、α-环糊精和Fe(III)增强的热诱导法制备肌原纤维蛋白凝胶

期刊:Foods
影响因子:5.1
doi:10.3390/foods14081290
You, Ziyi; Chen, Yushan; Teng, Wendi; Wang, Ying; Zhang, Yuemei; Cao, Jinxuan; Wang, Jinpeng
发表日期：2025
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Effect of Lactic Acid Bacteria Fermentation Agent on the Structure, Physicochemical Properties, and Digestive Characteristics of Corn, Oat, Barley, and Buckwheat Starch

乳酸菌发酵剂对玉米、燕麦、大麦和荞麦淀粉的结构、理化性质和消化特性的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods14162904
You, Ziyi; Wang, Jinpeng; Teng, Wendi; Wang, Ying; Zhang, Yuemei; Cao, Jinxuan
发表日期：2025
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Recent Advances of Natural Pentacyclic Triterpenoids as Bioactive Delivery System for Synergetic Biological Applications

天然五环三萜类化合物作为生物活性递送系统在协同生物学应用中的最新进展

期刊:Foods
影响因子:5.1
doi:10.3390/foods13142226
Teng, Wendi; Zhou, Zixiao; Cao, Jinxuan; Guo, Qing
发表日期：2024
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Intestinal-Targeted Digestion of Heme Chloride by Forming Inclusion Complexes In Vitro

体外通过形成包合物实现血红素氯化物的肠道靶向消化

期刊:Foods
影响因子:5.1
doi:10.3390/foods13193078
Yu, Qianfan; Huang, Li; Zhang, Yuemei; Teng, Wendi; Wang, Ying; Cao, Jinxuan; Wang, Jinpeng
发表日期：2024
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