学年论文246篇其中SCI59篇.docx
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学年论文246篇其中SCI59篇.docx
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学年论文246篇其中SCI59篇
2011-2016学年论文(246篇,其中SCI59篇):
1.YuXue,CencanXing,WenjuanZhang,etal.CoordinateinvolvementofNodal-dependentinhibitionandWnt-dependentactivationinthemaintenanceoforganizer-specificbmp2binzebrafish.Int.J.Dev.Biol,60(1-2-3):
p.13-19.2016(SCI3区)
2.JiafuHuang,YixinOu,TaiWaiDavidYew,etal.HepatoprotectiveeffectsofpolysaccharideisolatedfromAgaricusbisporusindustrialwastewateragainstCCl4-inducedhepaticinjuryinmice.IntJBiolMacromol. 2016Jan;82:
678-86.(SCI4区)
3.J.F.Huang,T.Zhan,X.L.Yu,etal.TherapeuticeffectofPleurotuseryngiicelluloseonexperimentalfattyliverinrats.GenetMolRes. 2016Feb26;15
(1).(SCI4区)
4.Yi-xinOu,Jia-fuHuang,Xiu-minLi,etal.hreenew2,5-diketopiperazinecyclodipeptidesfromthefishintestinalStreptomycessp.MNUFJ-36,NaturalProductResearch,2016,1:
1-5.(SCI4区)
5.Jia-fuHuang,Yi-xinOu,TaiWaiDavidYew,etal.HepatoprotectiveeffectsofpolysaccharideisolatedfromAgaricusbisporusindustrialwastewateragainstCCl4-inducedhepaticinjuryinmice.InternationalJournalofBiologicalMacromolecules,2016,82:
678–686.(SCI4区)
6.LinJ,HuangJ,ChenJ,etal.LowCytotoxicD-mannitolIsolatedfromtheIndustrialWastewaterofAgaricusbisporus[J].JournalofFoodandNutritionResearch,2016,4(9):
610-614.(SCI4区)
7.黄家福,林娇芬,欧一新,等.杏鲍菇甲壳素对大鼠实验性脂肪肝的预防作用.食品科学,2016,37(05):
219-222.(IE收录)
8.黄家福,黄轶群,赖亚栋,等.灰树花多糖对体外胃粘膜创伤的修复作用.菌物学报, 2016, 35(3):
326‐334
9.林志超,林娇芬,苏毅,等.香菇胞壁多糖的分子量测定及结构分析[J].热带作物学报,2013,34(11):
2108-2111.
10.YIMEIZHENG,AMYXIAOXULU,JAMESZHENGSHEN,AMYHOYANKWOKandWINGSHINGHO.Imperatorinexhibitsanticanceractivitiesinhumancoloncancercellsviathecaspasecascade.OncologyReports,2016,35(4):
1995-2002.(SCI收录)
11.YiMeiZheng,JamesZhengShen,YanWang,AmyXiaoxuLu,WingShingHo.Anti-oxidantandanti-canceractivitiesofAngelicadahuricaextractviainductionofapoptosisincoloncancercells.Phytomedicine,2016,23(11):
1267–1274(SCI收录)
12.郑艺梅,卓晓苑,沈雄义,符稳群,张珺,郑俊超。
响应面法优化富硒富γ-氨基丁酸发芽糙米饼干配方。
粮食与饲料工业,2015,9:
25-28
13.郑艺梅,许君波,符稳群。
不同粒度杏鲍菇菌柄基部粉体氨基酸组成及总糖含量研究。
食品工业科技,2014,35(11):
332-336
14.郑艺梅,刘丽妹,符稳群.家禽生产中γ-氨基丁酸的应用。
粮食与饲料工业,2014,1:
46-49
15.郑艺梅,柯燕雪,石惠华,江梅珠。
蜜柚皮膳食纤维对蛋糕品质的影响。
江苏农业科学,2012,40(3):
254-256
16.郑艺梅,许开城,陈芸芸。
琯溪蜜柚皮乙醇提取物的抑菌及防腐效果。
食品工业科技,2011,32(12):
165-167,172
17.郑艺梅,付振海,胡承孝。
钼对泡菜自然发酵过程中亚硝酸盐累积的影响。
湖北农业科学,2011,50(19):
3942-3944
18.YimeiZheng,DingliPeng,TingChen,etal.EffectofUltrasonic-assistedExtractiononPhysicochemicalandFunctionalPropertiesofDietaryFiberfromHoneyPomeloEndocarp.The2011InternationalConferenceonBioengineering,ChemistryandEnvironmentScience(BCES2011),June24-26,2011,Nanjing(EI检索号为0113614293485)
19.YuanqingHu(胡元庆),YuweiShang,JinlinHuang,Yanwang,FangzheRen,YangJiao,ZhimingPan,Xin-anJiao*.Anovelimmunoproteomicsmethodforidentifyinginvivo-inducedantigensprobedusingpre-absorbedseraofpatientsinCampylobacterjejuni.BiochimicaetBiophysicaActa-GeneralSubjects,1830(11):
5229-5235,2013.(SCI收录)
20.YuanqingHu(胡元庆),JinlinHuang,Xin-anJiao*.ScreeningofgenesexpressedinvivoduringinteractionbetweenchickenandCampylobacterjejuni.JMicrobiolBiotechnol,24
(2):
217-224,2014.(SCI收录)
21.YuanqingHu(胡元庆), JinlinHuang, QiuchunLi, YuweiShang, FangzheRen, YangJiao, ZhichengLiu, ZhimingPan,Xin-anJiao*.Useofinvivo-inducedantigentechnologytoidentifyinvivoexpressedgenesofCampylobacterjejuniduringhumaninfection.JMicrobiolBiotechnol,24(3):
363-370,2014.(SCI收录)
22.YuanqingHu(胡元庆),FengxiaLi.Developmentofanovelreal-timePCRassaybyamplificationofdoubletargetgenesforquantitativedetectionofMycoplasmagallisepticum.AfricanJournalofBiotechnology,13(27):
2766-2773,2014.
23.胡元庆,李凤霞.食品中空肠弯曲菌检测技术最新进展.食品工业科技,35(13):
392-395,2014
24.Yong-HuaHu(胡泳华),Qing-XiChen,YiCui,Huan-JuanGao,LianXu,Xin-YuanYu,YingWang,Chong-LingYan,QinWang.4-Hydroxycinnamicacidasmushroompreservation:
anti-tyrosinaseactivitykineticsandapplication.InternationalJournalofBiologicalMacromolecules,2016,86:
489-495.(SCI收录)
25.Yong-HuaHu(胡泳华),Jiang-XingZhuang,FengYu,YiCui,Wen-WenYu,Chong-LingYan,Qing-XiChen.Inhibitoryeffectsofcefotaximeontheactivityofmushroomtyrosinase.JournalofBioscienceandBioengineering,2016,121(4):
385-389.(SCI收录)
26.胡泳华,贾玉龙,陈清西.酪氨酸酶抑制剂的应用研究[J].厦门大学学报(自然科学版),2016,55(5):
760-768.
27.LixiaWang,YuanhongZhuang,JingliangLi,JiePang,XiangyangLiu.Thetexturalpropertiesandmicrostructureofkonjacglucomannan–tungstengelsinducedbyDCelectricfields.FoodChemistry,2016,212:
256-263.(SCI收录)
28.LixiaWang,YaopingJiang,YouhuiLin,XiangyangLiu,JiePang.RheologicalpropertiesandformationmechanismofDCelectricfieldsinducedKonjacGlucomannan-tungstengels.Carbohydratepolymers,2016,142:
293-299.(SCI收录)
29.WANGLiXia,JIANGWen,LINChao-Ping,ZHONGQiaoXia,PANGJie.StudiesontheHydrogenBondingNetworkStructuresofAmino-konjacglucomannan-zincChelate.ChineseJ.Struct.Chem.2014,33
(2):
171-178.(SCI收录)
30.WANGLi-Xia,WENCheng-Rong,WUJing,etal.StudiesontheMolecularChainConformationStabilityofAminatedKonjacGlucomannan.ChineseJ.Struct.Chem.2013,32(12):
1845-1853.(SCI收录)
31.WANGLi-Xia,XIAOLi-Xia,PANGJie,etal.InfluenceofKonjacGlucomannanonCrystallizationMorphologyandStructureofCalciumOxalate.ChineseJ.Struct.Chem.2013,32(6):
831-838.(SCI收录)
32.LanH,ChenH,LiuY,JiangC,MaoQ,JiaD,ChenQ,WeiT.SmallinterferingRNApathwaymodulatesinitialviralinfectioninthemidgutepitheliumofinsectafteringestionofvirus,JournalofVirology,2015,90
(2):
917-29.(SCI收录JCR二区,IF=4.6)
33.LanH,WangH,ChenQ,ChenH,JiaD,MaoQ,WeiT.SmallinterferingRNApathwaymodulatespersistentinfectionofaplantvirusinitsinsectvector,ScientificReports,2016,6(20699).(SCI收录JCR二区,IF=5.6)
34.LanHH,ZhangLH,LiuYY,ChenHY,JiaDS,ChenQ,WeiTY.AnRNAinterferencepathwaymodulatesthepersistentinfectionofSouthernriceblack-streakeddwarfvirusininsectvector,Sogatellafurcifera(inChinese).ChinSciBull,2015,60(15):
1-12.(SCI收录IF=1.4)
35.XueShan,XiaoXia,HeZhifei,etal.EffectofdifferentcookingmethodsonthecompositionandnutritionalvalueofintramuscularfattyacidsofHylarabbit.Koreanjournalforfoodscienceofanimalresources[J].2016,32
(2):
170-177.(SCI收录)
36.XueShan,HeZhifei,LiHongjun,etal.EffectofgrowthonfattyacidcompositionoftotalintramuscularlipidandphospholipidsinIrarabbits[J].Koreanjournalforfoodscienceofanimalresources,2015,35
(1):
10-18.(SCI收录)
37.XueShan.CompositionofintramuscularphospholipidfattyacidsofInrarabbitatdifferentages[J].Italianjournaloffoodscience,2016.(SCI收录)
38.薛山.不同提取方法下紫苏叶精油成分组成及抗氧化功效研究[J].食品工业科技,2016,37(19):
67-74.
39.薛山.柑橘皮渣中非水溶性抗氧化膳食纤维提取工艺优化[J].食品与机械,2016.
40.薛山.N-3PUFA的抗癌功效及其生物学作用机制[J].中国食品添加剂,2016,(7):
200-206.
41.薛山,贺稚非,肖夏,等.热加工方法对伊拉兔冷藏期间肌内磷脂变化的影响[J].中国农业科学,2015,48(11):
2241-2250.
42.薛山,贺稚非,肖夏,等.冷藏期间不同加工处理后伊拉兔肉中肌内总脂肪的变化[J].食品科学,2015,36(14):
238-243.
43.薛山,贺稚非,李洪军.伊拉兔宰后肌糖原变化规律及与兔肉品质变化的相关性研究[J].中国农业科学,2014,47(4):
814-822.
44.PengFei,XingChen,HanguoXiong*,JieCai*,LeiChen,Zia-ud-Din.SynthesisofH2Ti2O3•H2ONanotubesandTheirEffectsontheFlameRetardancyofBambooFiber/High-densityPolyethyleneComposites[J].CompositesPartA:
AppliedScienceandManufacturing.2016,90,225-233.(SCI收录)
45.PengFei,XingChen,HanguoXiong*,ChaoLiu,Zia-ud-Din,YanYu.EnhancedWeatherabilityofBambooFiber/High-DensityPolyethyleneCompositesbyRutileNano-TiO2[J].ConstructionandBuildingMaterials.2016,114,307-316.(SCI收录)
46.YangH.ConservedorLost:
MolecularEvolutionoftheKeyGeneGULOinVertebrateVitaminCBiosynthesis.BiochemGenet.2013,51(5-6):
413-425.doi:
10.1007/s10528-013-9574-0(SCI收录)
47.杨红文,金丹.哺乳动物Gpx基因家族进化选择和功能分歧研究.重庆师范大学学报(自然科学版),2012,29
(2):
30-35
48.杨红文,陈知龙.分歧多于保守:
人、小鼠、大鼠和猪中klf家族进化分析.云南农业大学学报(自然科学版),2012,27(4):
508-514
49.刘静娜,庄远红,耿微微.壳聚糖抗坏血酸盐的制备及其抗氧化性的研究[J].食品工业科技,2011(10):
139-141,145
50.刘静娜,庄远红,黄志娜,等.芦笋皮和茎中膳食纤维的提取及功能性质的比较[J].食品科技,2014,39(12):
269-272
51.庄远红,刘静娜,钟文娟,等.真空冷冻干燥香蕉片的工艺研究[J].漳州师范学院学报(自然科学版),2011,24
(1),87-92.
52.庄远红,林娇芬,万漪,等.香蕉片冻干工艺条件[J].福建农林大学学报(自然科学版),2011,40(5):
540-545.
53.庄远红,刘静娜,林娇芬,等.护色处理对冻藏香蕉片多酚氧化酶活性的影响[J].食品工业科技,2012,33(3):
77-80.
54.庄远红,陈芸芸,朱启桃,等.溶胀温度对魔芋多糖龟苓膏质构及色度特性的影响[J].漳州师范学院学报(自然科学版),2012,25
(2),82-86.
55.庄远红,刘静娜,林娇芬,等.不同护色剂对冻藏双孢蘑菇片防褐效果的研究[J].食品科学技术学报(原北京工商大学学报(自然科学版)),2013,31(4):
59-63.
56.庄远红,王丽霞,林娇芬,等.响应面法优化魔芋多糖-蛋白互配体系凝胶特性[J].扬州大学学报(农业与生命科学版),2013,34(4):
73-79.
57.庄远红,刘静娜,潘裕添,等.pH对魔芋胶复配体系凝胶特性及色泽的影响[J].生物加工过程,2014,12(3):
58-61.
58.庄远红,潘裕添,刘静娜,等.盐离子对魔芋胶复配体系凝胶特性及色泽的影响[J].食品科学技术学报(原北京工商大学学报(自然科学版)),2014,32(6):
19-23.
59.庄远红,刘静娜,黄家福,等.食用菌壳聚糖-卡波姆复合凝胶的稳定性及抑菌效果研究[J].浙江大学学报(农业与生命科学版),2015,41
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147-152.
60.庄远红,林娇芬,潘裕添.羧化壳聚糖—卡波姆复合凝胶的制备及抑菌性研究[J].福建农林大学学报(自然科学版),2015,44(4):
408-413.
61.庄远红,林娇芬,刘静娜.微粉碎对香蕉皮可溶性膳食纤维功能特性的影响[J].四川农业大学学报,2015,33(3):
289-293.
62.李辉,林河通,林毅雄,等.干制荔枝果肉吸附等温线及热力学性质[J].农业工程学报,2014,30(22):
309-315.(EI收录)
63.李辉,林毅雄,林河通,等.1-甲基环丙烯延缓采后“油木奈”果实衰老及其与膜脂代谢关系[J].中国食品学报,2015,15(12):
143-151.(EI收录)
64.李辉,林毅雄,林河通,等.1-MCP延缓采后油木奈果实衰老及其与能量代谢的关系[J].现代食品科技,2015,31(4):
121-127.(EI收录)
65.李辉,林娇芬,潘裕添,等.壳寡糖处理对采后油木奈果实活性氧代谢的影响[J].食品工业,2016,37(6):
177-181.
66.李辉,林毅雄,林河通,等.1-甲基环丙烯对采后‘油木奈’果实腐烂的控制与抗病相关酶的诱导[J].热带作物学报,2015,36(4):
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67.李辉,吴巧梅,林福兴,等.响应面法优化番木瓜渗透脱水工艺[J].热带作物学报,2015,36(3):
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68.李辉,林河通,袁芳,等.荔枝果肉微波真空干燥特性与动力学模型[J].农业机械学报,2012,43(6):
107-112.(EI收录)
69.李辉,林河通,袁芳,等.不同浓度1-MCP处理对采后油木奈果实的保鲜效应[J].农业机械学报,2012,43(5):
114-121.(EI收录)
70.LiHui,LinHetong,YuanFang,etal.Hot-airdryingcharacteristicsandkineticsmodeloflitchipulp[C].Proceedings2011In
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