Sailimuhan Asimi - Concepedia

Author

Sailimuhan Asimi

Beijing Technology and Business University ORCID

Also Known As

S Asimi, S. Asimi, Sailimuhan Asimi

Publications

651

Citations

H-Index

Concepts

All Affiliations

Beijing Technology and Business University

About

Sailimuhan Asimi is an author at Beijing Technology and Business University specializing in health sciences, food texture, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	90
2	Engineering	3	3	161
3	Medicine	3	3	189
4	Public Health	3	3	41
5	Food Sciences	2	2	23

Sailimuhan Asimi

Publications

276

Citations

H-Index

Page 1

	Year	Citations
Influence of increasing soil phosphorus levels on interactions between vesicular–arbuscular mycorrhizae and <i>Rhizobium</i> in soybeans Sailimuhan Asimi, V. Gianinazzi-Pearson, S. Gianinazzi Canadian Journal of Botany Po 4BiogeochemistryPlant-soil InteractionEngineeringNodulated Soybeans	1980	135
Evaluation of flavonoids and total phenolic contents of stem bark and leaves of Parkia biglobosa (Jacq.) Benth. (Mimosaceae)-free radical scavenging and antimicrobial activities. H Millogo-Koné, Marius Lompo, Félix Kini, Research Journal of Medical Sciences Radical ScavengingMedicineTotal Phenolic ContentsPhytochemicalParkia Biglobosa	2009	31
Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles Tuohetisayipu Tuersuntuoheti, Zhenhua Wang, Mengjie Duan, International Journal of Food Science & Technology NutritionFood AnalysisPolyphenolicsOxidative StressFood Chemistry	2020	23
Fingerprinting of Volatile Organic Compounds for the Geographical Discrimination of Rice Samples from Northeast China Sailimuhan Asimi, Xin Ren, M. Zhang, Foods	2022	20
Changes in oral processing parameters of three rice varieties Dong Xiao Liu, Xin Ren, Sailimuhan Asimi, Journal of Texture Studies NutritionBotanyFood AnalysisAgricultural EconomicsGrain Quality	2020	17
Effect of oral processing on texture, rheology properties, and microstructure of three rice varieties Sailimuhan Asimi, Xin Ren, Min Zhang, Journal of Food Process Engineering EngineeringFood BiophysicsAgricultural EconomicsGrain QualityRice Cultivars	2021	14
Changes of microbial diversity and volatile compounds in edible and deteriorated Qingke barley fresh noodles stored at 25 °C Tuohetisayipu Tuersuntuoheti, Zhenhua Wang, Min Zhang, International Journal of Food Science & Technology Microbial InactivationFood AnalysisFood PreservationFood StorageFood Microbiology	2020	13
In vitro mastication of cooked rice: How it influences the bolus characteristics Sailimuhan Asimi, Xin Ren, Min Zhang, Journal of Food Process Engineering EngineeringFood BiophysicsMastication ParametersCooked RiceBiomechanics	2021	12
New perspective to guide rice breeding: Evaluating the eating quality of japonica rice Sixuan Li, Xin Ren, Min Zhang, Cereal Chemistry NutritionBotanyFlavoromicsFood AnalysisNutritive Value	2021	11

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