Zhengyu Jin

机构：Jiangnan University

发表论文 26 篇 · 总被引 1657 次 · h-index 16

代表论文

• Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate (2008 · Food Chemistry · 被引 524)
• Inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin: UV, FTIR, 1H NMR and molecular modeling studies (2012 · Carbohydrate Polymers · 被引 200)
• Antioxidant and cryoprotective effects of a tetrapeptide isolated from Amur sturgeon skin gelatin (2014 · Journal of Functional Foods · 被引 161)
• Highly sensitive fluorescence sensing of zearalenone using a novel aptasensor based on upconverting nanoparticles (2017 · Food Chemistry · 被引 121)
• Establishment of a dual mode immunochromatographic assay for Campylobacter jejuni detection (2019 · Food Chemistry · 被引 84)
• An ultrasensitive aptasensor based on fluorescent resonant energy transfer and exonuclease-assisted target recycling for patulin detection (2018 · Food Chemistry · 被引 83)