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南京工业大学 国内
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科研成果
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雷 鹏
食品与轻工学院
h-index
1923
引用
26
H-指数
根据储存在 Pure 的刊物以及来自 Scopus 的引用文献数量计算
2013
2024
每年的科研成果
综述
指纹
网络
科研成果
(67)
相似简介
(2)
指纹
深入其中 Peng Lei 为活跃的研究主题。这些主题标签来自此人的成果。它们共同形成唯一的指纹。
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Immunology and Microbiology
Antidiabetic Activity
16%
Bacillus Amyloliquefaciens
16%
Bacillus Atrophaeus
33%
Bacillus subtilis
25%
Basidiomycota
16%
Biofilm
16%
Bioreactor
16%
Brassica
33%
Colony Forming Unit S
16%
Colony-Forming Unit
16%
Contig
16%
Denitrifying Bacterium
16%
Drought Resistance
16%
Enterobacter Cloacae
16%
Enzyme Activity
10%
Fungal Polysaccharide
16%
Fusarium oxysporum
16%
Gene Dosage
11%
Gibel carp
16%
Glutamic Acid
66%
Glycerol
16%
Hydrogen Peroxide
16%
Infectious Agent
17%
Inoculum
16%
Insulin Resistance
11%
Kluyveromyces
16%
Lentinula edodes
16%
Medicinal Fungus
16%
Metabolite
23%
Pantoea
16%
Photosynthesis
16%
Plant Growth
22%
Plant Growth-Promoting Bacterium
16%
Plant Root
14%
Protostomia
16%
Pseudomonas stutzeri
50%
Real-Time Polymerase Chain Reaction
12%
Rhizobium
35%
Root Exudate
38%
Schizophyllan
16%
Schizophyllum commune
16%
Soil Microflora
9%
Streptococcus thermophilus
16%
Stress
23%
Submerged Fermentation
16%
Synergism
16%
Taxon
16%
Tremella fuciformis
33%
Type Strain
16%
Wild Type
16%
Agricultural and Biological Sciences
Abscisic Acid
16%
Agricultural Soil
16%
Alhagi
16%
Artificial Breeding
8%
Bacillus Amyloliquefaciens
16%
Basidiomycota
16%
Basidiospore
16%
Batch Fermentation
12%
Brassica napus
50%
Brassinolide
16%
Calcium Signaling
16%
Canes
19%
Cucumber
16%
Digestive Enzyme
16%
Drought Resistance
16%
Edible Fungi
8%
Endophyte
16%
Enterobacter Cloacae
16%
Enzyme Activity
15%
Ergothioneine
16%
Glutamic Acid
16%
Goldfish
16%
Growth and Development
12%
Hydroponics
15%
Indole-3-Acetic Acid
8%
Jasmonate
16%
Jasmonic Acid
16%
Medicinal Fungus
16%
Metabolism
16%
Microorganism
16%
Nitrogen Assimilation
16%
Nitrogen Fixation
16%
Pantoea
16%
Physiological Response
20%
Plant Growth-Promoting Rhizobacteria
16%
Plant Hormone
11%
Polyglutamic Acid
100%
Proline
20%
Rapeseed
50%
Reducing Sugar
16%
Rice Straw
16%
Root Exudate
16%
Salt Stress
16%
Schizophyllan
16%
Schizophyllum commune
16%
Solid-State Fermentation
16%
Sugarcane Bagasse
16%
Tremella aurantialba
16%
Tremella fuciformis
8%
Weight Gain
11%
Food Science
Amino Acid
20%
Anti-Nutritional Factor
5%
Antioxidant
32%
Antioxidant Capacity
27%
Bitter Taste
8%
Calcium Ion
8%
Consumer demand
8%
Corn Flour
5%
Crude Fat
8%
Emulsifying Capacity
16%
Exopolysaccharide
83%
Fenugreek
16%
Fermentation
36%
Fermentation Temperature
5%
Fermented Beverage
16%
Food Applications
8%
Food Fermentation
11%
Frozen Food
8%
Functional Food
29%
Gastrointestinal Digestion
16%
Gelatin
16%
Glutamic Acid
52%
Glutathione
8%
Glycerol
25%
HDL-Cholesterol
8%
Healthy Product
8%
Hexanal
8%
High Performance Liquid Chromatography
5%
Infrared Spectroscopy
16%
Inulin
16%
Lentinula edodes
16%
Low-Density Lipoprotein
8%
Monosaccharide Composition
45%
Natural Food
16%
Nutrient Composition
8%
Phytic Acid
5%
Raw Fish
16%
Real-Time Polymerase Chain Reaction
8%
Reduced Salt
8%
Shelf Life
8%
Sour Taste
8%
Soybean
16%
Soybean Meal
16%
Soybean Oil
16%
Sweetness
8%
Table Salt
35%
Total Antioxidant Capacity
8%
Traditional Production
16%
Trypsin Inhibitor
5%
Vegetable Protein
8%
