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Mouming Zhao

2005–2025 年に発表

313
論文数
23,778
被引用数
96
h 指数
291
i10 指数

被引用数

Mouming Zhao の年別被引用数1976 年: 被引用 1 件1997 年: 被引用 1 件2003 年: 被引用 3 件2006 年: 被引用 4 件2007 年: 被引用 8 件2008 年: 被引用 24 件2009 年: 被引用 40 件2010 年: 被引用 80 件2011 年: 被引用 73 件2012 年: 被引用 123 件2013 年: 被引用 115 件2014 年: 被引用 156 件2015 年: 被引用 148 件2016 年: 被引用 150 件2017 年: 被引用 145 件2018 年: 被引用 178 件2019 年: 被引用 746 件2020 年: 被引用 955 件2021 年: 被引用 1,135 件2022 年: 被引用 1,390 件2023 年: 被引用 1,240 件2024 年: 被引用 2,063 件2025 年: 被引用 1,056 件2026 年: 被引用 7 件1977〜1996 年は被引用が無いため表示していません1998〜2002 年は被引用が無いため表示していません2004〜2005 年は被引用が無いため表示していません

引用元

国・地域

この著者を引用した国・地域の世界地図中国: 引用元論文 4,897 件、この内訳の 51.8%アメリカ合衆国: 引用元論文 611 件、この内訳の 6.5%インド: 引用元論文 332 件、この内訳の 3.5%スペイン: 引用元論文 215 件、この内訳の 2.3%カナダ: 引用元論文 209 件、この内訳の 2.2%韓国: 引用元論文 170 件、この内訳の 1.8%イラン: 引用元論文 168 件、この内訳の 1.8%ブラジル: 引用元論文 144 件、この内訳の 1.5%タイ: 引用元論文 133 件、この内訳の 1.4%イタリア: 引用元論文 128 件、この内訳の 1.3%イギリス: 引用元論文 120 件、この内訳の 1.3%エジプト: 引用元論文 107 件、この内訳の 1.1%
0%51.8%その他 23.5%

機関

分野

  • Agricultural and Biological Sciences36.6%
  • Biochemistry, Genetics and Molecular Biology30.7%
  • Medicine16%
  • Nursing8.4%
  • Pharmacology, Toxicology and Pharmaceutics2%
  • Chemistry1.4%
  • その他4.9%

トピック

  • Protein Hydrolysis and Bioactive Peptides10.4%
  • Proteins in Food Systems6.5%
  • Meat and Animal Product Quality6.3%
  • Phytochemicals and Antioxidant Activities4.1%
  • Biochemical effects in animals3.6%
  • Biochemical Analysis and Sensing Techniques3.1%
  • その他66%

共著者

全論文

検索で開く
  1. New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review

    著者: Jianan Zhang, Dongxiao Sun‐Waterhouse, Guowan Su, Mouming Zhao - Trends in Food Science & Technology 2019 被引用: 354

  2. Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce

    著者: Mingzhu Zhuang, Lianzhu Lin, Mouming Zhao, Yi Dong, Dongxiao Sun‐Waterhouse, Huiping Chen, Chaoying Qiu, Guowan Su - Food Chemistry 2016 被引用: 193

  3. Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS

    著者: Jianan Zhang, Mouming Zhao, Guowan Su, Lianzhu Lin - Food Chemistry 2018 被引用: 188

  4. Identification of post-digestion angiotensin-I converting enzyme (ACE) inhibitory peptides from soybean protein Isolate: Their production conditions and in silico molecular docking with ACE

    著者: Zhenqiu Xu, Changping Wu, Dongxiao Sun‐Waterhouse, Tiantian Zhao, Geoffrey I. N. Waterhouse, Mouming Zhao, Guowan Su - Food Chemistry 2020 被引用: 163

  5. Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

    著者: Dongrui Zhao, Dongmei Shi, Jinyuan Sun, Anjun Li, Baoguo Sun, Mouming Zhao, Feng Chen, Xiaotao Sun, Hehe Li, Mingquan Huang, Fuping Zheng - Food Research International 2017 被引用: 212

  6. Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis

    著者: Penghui Shen, Feibai Zhou, Yuanhong Zhang, Dan Yuan, Qiangzhong Zhao, Mouming Zhao - Food Hydrocolloids 2020 被引用: 150

  7. Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study

    著者: Ting Zhou, Yunzi Feng, Thierry Thomas‐Danguin, Mouming Zhao - Food Chemistry 2020 被引用: 98

  8. Bergamot polysaccharides relieve DSS-induced ulcerative colitis via regulating the gut microbiota and metabolites

    著者: Yiren Yang, Yuwei Zhang, Jiangping Song, Yaqian Li, Liuyang Zhou, Hongtao Xu, Kaizhang Wu, Jie Gao, Mouming Zhao, Yang Zheng - International Journal of Biological Macromolecules 2023 被引用: 65

  9. Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate

    著者: Guanli Zhao, Yan Liu, Mouming Zhao, Jiaoyan Ren, Bao Yang - Food Chemistry 2011 被引用: 284

  10. Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds

    著者: Hui Shen, Mouming Zhao, Weizheng Sun - Food Chemistry 2019 被引用: 178

  11. Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds

    著者: Hui Shen, J. Stephen Elmore, Mouming Zhao, Weizheng Sun - Food Chemistry 2020 被引用: 141

  12. Inhibitory Effects of Walnut (Juglans regia) Peptides on Neuroinflammation and Oxidative Stress in Lipopolysaccharide-Induced Cognitive Impairment Mice

    著者: Shuguang Wang, Lin Zheng, Tiantian Zhao, Qi Zhang, Yang Liu, Baoguo Sun, Guowan Su, Mouming Zhao - Journal of Agricultural and Food Chemistry 2020 被引用: 131

  13. A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

    著者: Feiyu An, Junrui Wu, Yunzi Feng, Guoyang Pan, Yuanyuan Ma, Jinhui Jiang, Xuemeng Yang, Ruixia Xue, Rina Wu, Mouming Zhao - Comprehensive Reviews in Food Science and Food Safety 2023 被引用: 114

  14. Structure–activity relationship of antioxidant dipeptides: Dominant role of Tyr, Trp, Cys and Met residues

    著者: Lin Zheng, Yijun Zhao, Hongzhu Dong, Guowan Su, Mouming Zhao - Journal of Functional Foods 2016 被引用: 207

  15. Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin

    著者: Dan Yuan, Feibai Zhou, Penghui Shen, Yuanhong Zhang, Lianzhu Lin, Mouming Zhao - Food Hydrocolloids 2021 被引用: 155

  16. Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

    著者: Lin Chen, Jianshe Chen, Jiaoyan Ren, Mouming Zhao - Journal of Agricultural and Food Chemistry 2011 被引用: 369

  17. Microbial synthesis of poly-γ-glutamic acid: current progress, challenges, and future perspectives

    著者: Zhiting Luo, Yuan Guo, Jidong Liu, Hua Qiu, Mouming Zhao, Wei Zou, Shubo Li - Biotechnology for Biofuels 2016 被引用: 273

  18. Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties

    著者: Jiabao Zheng, Yurui Han, Ge Ge, Mouming Zhao, Weizheng Sun - Food Hydrocolloids 2019 被引用: 119

  19. Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability

    著者: Bifen Chen, Xiujie Zhao, Yongjian Cai, Xuelian Jing, Mouming Zhao, Qiangzhong Zhao, Paul Van der Meeren - Food Hydrocolloids 2022 被引用: 68

  20. Exploring structural features of potent dipeptidyl peptidase IV (DPP-IV) inhibitory peptides derived from tilapia (Oreochromis niloticus) skin gelatin by an integrated approach of multivariate analysis and Gly-Pro-based peptide library

    著者: Qiongyao Xu, Lin Zheng, Mingtao Huang, Mouming Zhao - Food Chemistry 2022 被引用: 50

  21. In vivo anti-hyperuricemic and xanthine oxidase inhibitory properties of tuna protein hydrolysates and its isolated fractions

    著者: Weiwei He, Guowan Su, Dongxiao Sun‐Waterhouse, Geoffrey I. N. Waterhouse, Mouming Zhao, Liu Yang - Food Chemistry 2018 被引用: 127

  22. Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction

    著者: Yan Liu, Guanli Zhao, Mouming Zhao, Jiaoyan Ren, Bao Yang - Food Chemistry 2011 被引用: 267

  23. Research progress on the biological activities of selenium polysaccharides

    著者: Ning Zhou, Hairong Long, Chenghua Wang, Lian Yu, Mouming Zhao, Xiaoling Liu - Food & Function 2020 被引用: 106

  24. Effects of food-derived bioactive peptides on cognitive deficits and memory decline in neurodegenerative diseases: A review

    著者: Shuguang Wang, Dongxiao Sun‐Waterhouse, Geoffrey I. N. Waterhouse, Lin Zheng, Guowan Su, Mouming Zhao - Trends in Food Science & Technology 2021 被引用: 101