改良Lowry法蛋白定量试剂盒

16. [IF=3.3] Ge Zhenzhen, et al. "Influences of mucins on the in vitro digestibility and antioxidant capabilities of persimmon proanthocyanidins"JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2026 Mar;:1-12 15. [IF=5.1] Baixue Li, et al. "Mechanistic Insights into the Cooperative Removal of NH3 and H2S by Persimmon Polyphenols with Natural Deep Eutectic Solvent Systems"Foods, 2026 Mar;15(5):939 14. [IF=5.1] Jia Kan et al."Interfacial Engineering of High-Performance Pickering Emulsion–Gelatin Composite Films for Active Packaging."Foods.2025 Nov;14(22):3978 13. [IF=6.2] Xiaoli Zhou et al."Effect of bound polyphenol removal on in vitro digestion and fermentation of Rosa roxburghii Tratt. dietary fiber."Journal of Agriculture and Food Research.2025 Nov;:102542 12. [IF=8.2] Chengxu Liu et al."Unveiling the influence of temperature treatments on the structural and Metabolomic profile of Pandan leaves (Pandanus amaryllifolius) instant powder: a multi-analysis approach."Food Chemistry-X.2025 Nov;:103327 11. [IF=6.2] Yuxiang Zhang et al."Aroma modulation of pomegranate wine by non-Saccharomyces yeast: Insights from GC-IMS, GC-MS, and multivariate statistical analysis."Journal of Agriculture and Food Research.2025 Sep;:102391 10. [IF=6.3] Baogan He et al."Identification of volatile and non-volatile components of two lemons based on sensory characteristics, electronic sensing evaluation and untargeted metabolomics."FOOD CONTROL.2026 Mar;181:111717 9. [IF=3.3] Luo Xiuqun et al."Effect of dielectric barrier discharge (DBD) treatment on microbial inactivation and quality attributes of fresh-cut apples."Journal of Food Measurement and Characterization.2025 Jul;:1-12 8. [IF=4.8] Yaqin Peng et al."Dynamic analysis of composition, insecticidal, and antifungal activities of Zanthoxylum armatum DC. at different harvesting periods."Frontiers in Plant Science.2025 Jul;16: 7. [IF=5.1] Peng Gao et al."Preparation, characterization, and application of camellianin A/soy protein isolate covalent complexes."Frontiers in Nutrition.2025 Jul;12: 6. [IF=6.2] Wenxi Xia et al."Effects of varying drying techniques on characteristics, qualities and volatile constituents of Docynia delavayi (Franch.) Schneid."Journal of Agriculture and Food Research.2025 Oct;23:102228 5. [IF=6.6] Zhaowan Zhang et al."The Extract Obtained by Treating Wheat Bran through Superfine Grinding Combined with Enzymatic Hydrolysis Can Improve the Quality and Functional Properties of Bread."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Jul;:118164 4. [IF=9.8] Shanshan Li et al."Ultrasound-induced modifications in structure, antioxidant activity and functionality of whey protein isolate-propolis polyphenol conjugates."FOOD CHEMISTRY.2025 Jul;:145596 3. [IF=9.8] Yongsong Zhang et al."The embeddedness of bioactive molecules: structural characterization and functional analysis of almond protein-phloretin-L arabinose ternary complexes."FOOD CHEMISTRY.2025 Nov;492:145499 2. [IF=5.859] Jiarui Zhang et al."pH Responsive Poly(Amino Acid) Nanoparticles as Potent Carrier Adjuvants for Enhancing Cellular Immunity."MACROMOLECULAR BIOSCIENCE.2023 Apr;:2200520 1. [IF=4.952] Wanying He et al."A novel method to prepare protein-polysaccharide conjugates with high grafting and low browning: Application in encapsulating curcumin."Lwt Food Sci Technol. 2021 Jun;145:111349