晏日安

发布者:2022-02-28发布者:502

1.晏日安,苏镜娱,(±)-耳壳藻内酯的全合成研究(II),高等学校化学学报,2006,27(6):1055-1057(SCI收录)

2.晏日安,苏镜娱,曾陇梅,(±)-二氢猕猴桃内酯合成方法的改进,有机化学,2006,26(5):730-732(SCI收录)

3. R.A. Yan, X.X. Li, G.Q. Li, trans-3,3’,4,5’-Tetramethoxystilbene, Acta Cryst.(2011), E67, o1960(SCI)

4. Xiang Ma,Rian Yan*,Shuqi Yu,Enzymatic Acylation of Isovitexin from Bamboo-Leaf Extracts with Fatty Acids and Antiradical Activity of the Acylated Derivatives,J.Agric. Food Chem.,2012,60(43):10844-10849(SCI)

5. LuYuyun,YanRian*,MaXiang ,Synthesis and characterization of raffinose fatty acid monoesters under ultrasonic irradiation, Eur Food Res Technol,2013,237(2):237-244(SCI)

6LuYuyun,YanRian*, MaXiang,WangYong,SunYuankui,LuoZhongming,Enzymatic Hydrolysis Preparation of Mono-O-lauroylsucrose via a Mono-O-lauroylraffinose Intermediate J. Agric. Food Chem.,2013,61(39):9412-9420(SCI)

7. 逯与运,晏日安*,马祥,棉籽糖月桂酸酯的分离及性质分析,现代食品科技,2013,29(8):1857-1861(EI收录)

8. GanShuifeng,Yan Rian*, LuYuyun,Synthesis and characterization of a novel sweetener with high sweetness strengthEur Food ResTechnol,2014,238(1):113-120(SCI)

9. 罗忠明,逯与运,晏日安*,6-羟基-1,4-苯并二恶烷的合成及其在油脂中的抗氧化性研究,现代食品科技,2014,30(12):138-142(EI收录)

10. Xiang Ma,Yuyun Lu,Rian Yan*,Acylation of Antioxidant of Bamboo Leaves with Fatty Acids by Lipase and the Acylated Derivatives' Efficiency in the Inhibition of Acrylamide Formation in Fried Potato CrispsPlos one,2015,10(6):e130680/1-11(SCI)

11. JiangChen,LuYuyun,LiZhuoYanRian*,Enzymatic Synthesis of l-Ascorbyl Fatty Acid Esters Under Ultrasonic Irradiation and  Comparison of Their Antioxidant Activity and Stability,Journal of Food Science,2016,81(6):c1370-1377(SCI)

12.孙元奎,刘柳,罗忠明,晏日安*,异牡荆苷-6”-油酸酯和异葒草苷-6”-油酸酯的合成及抗氧化性研究,中国食品学报,2016,16(10):47-53(EI收录)

13. ChenYongsheng,ShenYingbin,FuXiong, AbbasiArshad Mehmood,Yan Rian*, Stir-frying treatments affect the phenolics profiles and cellular antioxidant activity of Adinandra nitida tea (Shiyacha) in daily tea model,Food Science and

      Technology ,2017,52(8):1820-1827(SCI)

14.ChenYongsheng, MaXiang,FuXiong,YanRian*,Phytochemical content,cellular antioxidant activity and antiproliferative  activity of Adinandra nitida tea (Shiyacha) infusion subjected to in vitro gastrointestinal digestion,RSC  Advances ,2017, 7(80):50430-50440(SCI)

15. MaYaRuBanwellMartin G.YanRian*Comparative Study of the Emulsifying Properties of a Homologous Series of Long-Chain6'-O-Acylmaltose EstersJ. AgricFood Chem.2018, 66(33)8832-8840(SCI)

16. Yongsheng Chen,Junqing Huang,Jing Hua,Rian Yana*, Xiang Ma*,Comparative study on the phytochemical profiles and cellular antioxidant activity of phenolics extracted from barley malts processed under different roasting temperaturesFood Function201910(4):2176-2185(SCI)

17. Man-yu Lan , Hai-mei Li, Gabriel Tao , Jing Lin , Mu-wen Lu , Ri-an Yan*Jun-qing Huang*Effects of four bamboo derived flavonoids on advanced glycation end products formation in vitroJournal of Functional Foods202071103976(SCI)

18.Hai-MeiLi,Ting-TingXuQing-XiaPengYong-Sheng ChenHua ZhouYu-Yun LuRi-An Yan*Enzymatic acylation of rutin with benzoicacid ester and lipophilic,antiradical,and antiproliferative properties of the acylated derivativesJ.Food Sci.,2021,86:1714–1725(SCI)