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

Cold atmospheric plasma degrades methylene blue and shifts bacterial inactivation during photodynamic therapy

冷大气等离子体可降解亚甲蓝，并改变光动力疗法中的细菌灭活过程。

期刊:Scientific Reports
影响因子:3.9
doi:10.1038/s41598-026-43354-6
Baek, Ki Ho; Park, Joo Young; Yoon, Ye-Bin; Choi, Juyeon; Jung, Sunghoon; Choi, Yeong-Jin; Choi, Min-Ju; Yong, Hae In; Lee, Seunghun
微生物学
发表日期：2026
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Novel food processing technologies to reduce egg allergenicity: a review from allergen digestion to IgE-mediated responses

降低鸡蛋致敏性的新型食品加工技术：从过敏原消化到IgE介导的反应综述

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.1007/s44463-025-00036-7
Nam, Chemin; Yeo, So Eun; Yu, Rina; Rathnayake, Prabhathma Yasasvi; Park, Haeeun; Oh, Sehyeok; Yong, Hae In
发表日期：2026
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A comprehensive review on mycoprotein-based meat analog production: nutritional, functional, physicochemical, and safety aspect

对基于真菌蛋白的肉类替代品生产的全面综述：营养、功能、理化和安全性方面

期刊:Food Science and Biotechnology
影响因子:3.1
doi:10.1007/s10068-025-02059-8
Yu, Rina; Rathnayake, Prabhathma Yasasvi; Nam, Chemin; Yeo, So Eun; Kim, Tae-Kyung; Lee, Hyun Jung; Yong, Hae In
微生物学
发表日期：2026
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Application of thermo-cylindrical type focused-ultrasound as novel milk pasteurization: microbial inactivation, immunoglobulin G retention, and physicochemical characteristics

热圆柱型聚焦超声作为一种新型牛奶巴氏杀菌方法的应用：微生物灭活、免疫球蛋白G保留及理化特性

期刊:Ultrasonics Sonochemistry
影响因子:9.7
doi:10.1016/j.ultsonch.2025.107615
Rathnayake, Prabhathma Yasasvi; Kim, Soyeong; Yu, Rina; Nam, Chemin; Park, Sin-Young; Hwangbo, Seonae; Yong, Hae In
微生物学
免疫/内分泌
发表日期：2025
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Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency

超声波在动物性食品中的应用，以提高微生物安全性和加工效率

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2024.e128
Rathnayake, Prabhathma Yasasvi; Yu, Rina; Yeo, So Eun; Choi, Yun-Sang; Hwangbo, Seonae; Yong, Hae In
微生物学
发表日期：2025
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Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood

添加谷物纤维对鸭血黑布丁品质特性的影响

期刊:Poultry Science
影响因子:4.2
doi:10.1016/j.psj.2021.101694
Cha, Ji Yoon; Lee, Min Hyeock; Yong, Hae In; Kim, Tae-Kyung; Choi, Hyun-Jin; Kim, Mi-Ran; Choi, Yun-Sang
发表日期：2022
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Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage

压力烹煮和酶处理的联合作用对涂抹型肝香肠消化率和理化性质的改善作用

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2022.e14
Ku, Su-Kyung; Kim, Jake; Kim, Se-Myung; Yong, Hae In; Kim, Bum-Keun; Choi, Yun-Sang
发表日期：2022
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Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing

食用昆虫作为新型蛋白质来源的应用及其加工改进策略

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2022.e10
Kim, Tae-Kyung; Cha, Ji Yoon; Yong, Hae In; Jang, Hae Won; Jung, Samooel; Choi, Yun-Sang
发表日期：2022
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Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage

枇杷（Eriobotrya japonica Lindl.）叶提取物（含或不含抗坏血酸）对半干重组肉干贮藏期间品质特性的影响

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2022.e19
Kim, Se-Myung; Kim, Tae-Kyung; Kang, Min-Cheol; Cha, Ji Yoon; Yong, Hae In; Choi, Yun-Sang
发表日期：2022
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Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction

蛋白质功能对肌原纤维蛋白-糖类接枝反应的影响

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2022.e36
Kim, Tae-Kyung; Yong, Hae In; Cha, Ji Yoon; Kim, Yun Jeong; Jung, Samooel; Choi, Yun-Sang
发表日期：2022
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