ESI(基本科学指标数据库)中农学学科的上交大农生院Top Papers(2017-03-09)

【数据库更新2017-03-09】在ESI(基本科学指标数据库)中,AGRICULTURE SCIENCE学科10年来高水平论文(Top Papers)上海交通大学共有10篇入选(数据统计时间段2006-01-01~2016-12-31),其中农生院共有7篇,分别为:

1. Biofilm formation and food safety in food industries
author(s): Shi, Xianming; Zhu, Xinna
Source: Trends In Food Science & Technology, volume: 20 issue: 9 pages: 407-413. Published: 2009
Document Number WOS: WOS:000270610500006
排列位次:1/10
被引次数:135
2015期刊影响因子:5.15

2. Fabrication, characterization and antimicrobial activities of thymol-loaded zein nanoparticles stabilized by sodium caseinate-chitosan hydrochloride double layers
author(s): Zhang, Yaqiong; Niu, Yuge; Luo, Yangchao; Ge, Mei; Yang, Tian; Yu, Liangli (Lucy); Wang, Qin
Source: Food Chemistry, volume: 142 issue: pages: 269-275. Published: 2014
Document Number WOS: 000326359400036
排列位次:3/10
被引次数:34
2015期刊影响因子:4.052

3.Chemical profiling of triacylglycerols and diacylglycerols in cow milk fat by ultra-performance convergence chromatography combined with a quadrupole time-of-flight mass spectrometry
author(s): Zhou, Qin; Gao, Boyan; Zhang, Xi; Xu, Yongwei; Shi, Haiming; Yu, Liangli (Lucy)
Source: Food Chemistry, volume: 143 issue: pages: 199-204. Published: 2014
Document Number WOS: 000326207700028
排列位次:5/10
被引次数:31
2015期刊影响因子:4.052

4. Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films
author(s): Peng, Yong; Li, Yunfei
Source: Food Hydrocolloids, volume: 36 issue: pages: 287-293. Published: 2014
Document Number WOS: 000327540500034
排列位次:6/10
被引次数:27
2015期刊影响因子:3.858

5. Physicochemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelatinisation temperature combinations.
author(s): Kong, Xiangli; Zhu, Ping; Sui, Zhongquan; Bao, Jinsong
Source: Food Chemistry, volume: 172 issue:  pages: 433-440. Published: Apr 2015
Document Number WOS:000345207200060
排列位次:7/10
被引次数:25
2015期刊影响因子:4.052

6. Concentration, dietary exposure and health risk estimation of polycyclic aromatic hydrocarbons (PAHs) in youtiao, a Chinese traditional fried food.
author(s): Li, Ge; Wu, Shimin; Wang, Lin; Akoh C. C.
Source: Food Control, volume: 59 issue:  pages: 328-336. Published: Jan 2016
Document Number WOS:000364890000044
排列位次:9/10
被引次数:5
2015期刊影响因子:3.388

7. Conventional, ultrasound-assisted, and accelerated-solvent extractions of anthocyanins from purple sweet potatoes.
author(s): Cai, Zhan; Qu, Ziqian; Lan Y., Zhao, Shujuan; Ma X. H., Wan, Qiang; Jing, Pu; Li P. F.
Source: Food Chem, volume: 197 issue:  pages: 266-272. Published: Apr 2016
Document Number WOS:000366985900033
排列位次:10/10
被引次数:5
2015期刊影响因子:4.052



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