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已发表文章中致谢LetPub

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刘兴龙
吉林农业大学

服务评价

感谢LetPub的编辑，修改的非常认真，经过语言润色，论文语言质量确实大大提高，为接收提供了保障！

修改范例

文章已发表在SCI期刊 Food & Function(最新中科院SCI期刊分区：1区)，标题为: Taxifolin retards the D-galactose-induced aging process through inhibiting Nrf2-mediated oxidative stress and regulating the gut microbiota in mice（点击链接可查看全文）

发表时间：2022-08-18 16:28:50

张镇标
广州中医药大学

服务评价

由于这次杂志社给的封面制作时间比较急，在朋友的推荐下我找到了LetPub，一开始还是有点担心的，但是最后的成果让我觉得我的决定是没错的。LetPub的封面制作服务和美工技术很到位，在十分苛刻的条件下做出了令人满意的成果，最后投出去编辑也很满意，没做修改直接被选为当期的杂志封面，非常感谢LetPub的封面制作服务。

修改范例

文章已发表在SCI期刊 Food & Function(最新中科院SCI期刊分区：1区)，标题为: Octahydrocurcumin, a final hydrogenated metabolite of curcumin, possesses superior anti-tumor activity through induction of cellular apoptosis（点击链接可查看全文）

发表时间：2019-03-20 14:57:30

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	客户发表文章致谢近期发表在SCI期刊《Food & Function》的文章(最新中科院SCI期刊分区：1区)，标题为: Astaxanthin attenuates irradiation-induced osteoporosis in mice by inhibiting oxidative stress, osteocyte senescence, and SASP（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript. ----------Qinghe Geng, Cancer Institute, Xuzhou Medical University, Xuzhou, China.
	客户发表文章致谢近期发表在SCI期刊《Food & Function》的文章(最新中科院SCI期刊分区：1区)，标题为: The effect of lactoferrin in aging: Role and potential（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript. ----------Bing Li, Institute of Neuroscience and Translational Medicine, College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou 466001, Henan, PR China
	客户发表文章致谢近期发表在SCI期刊《Food & Function》的文章(最新中科院SCI期刊分区：1区)，标题为: An integrated strategy for evaluation of sulfur-fumigated edible herb Astragali Radix based on UPLC-MS/MS platforms and pharmacological analysis（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript. ----------Guoxu Ma, Key Laboratory of Bioactive Substances and Resource Utilization of Chinese Herbal Medicine, Ministry of Education; Key Laboratory of new drug discovery based on Classic Chinese medicine prescription, Chinese Academy of Medical Sciences; Institute of Medicinal Plant Development, Peking Union Medical College and Chinese Academy of Medical Sciences, Beijing 100193, China
	客户发表文章致谢近期发表在SCI期刊《Food & Function》的文章(最新中科院SCI期刊分区：1区)，标题为: Effects of polysaccharides from wild morels on immune response and gut microbiota composition in non-treated and cyclophosphamide-treated mice（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript. -----Wenyan Huo, Fungal Research Center, Shaanxi Provincial Institute of Microbiology, Xi'an 710043, Shaanxi, China
	客户发表文章致谢近期发表在SCI期刊《Food & Function》的文章(最新中科院SCI期刊分区：1区)，标题为: Trehalose and alginate oligosaccharides increase the stability of muscle proteins in frozen shrimp (Litopenaeus vannamei)（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript. -----Yingying Tian , College of Food Science and Engineering, Ocean University of China, Qingdao, China
	客户发表文章致谢近期发表在SCI期刊《Food & Function》的文章(最新中科院SCI期刊分区：1区)，标题为: Maltol, a food flavor enhancer, attenuates diabetic peripheral neuropathy in streptozotocin-induced diabetic rats（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript. -----
	客户发表文章致谢近期发表在SCI期刊《Food & function》的文章(最新中科院SCI期刊分区：1区)，标题为: In vitro membrane damage induced by half-fin anchovy hydrolysates/glucose Maillard reaction products and the effects on oxidative status in vivo（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript. ----------Song, Ru, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
	客户发表文章致谢近期发表在SCI期刊《Food & function》的文章(最新中科院SCI期刊分区：1区)，标题为: Polyphenols in Kuding tea help prevent HCl/ethanol-induced gastric injury in mice（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript. ----------Zhao, Xin, Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China
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>> SCI论文润色小贴士

客户反馈

成锐

文章已发表在:
NUCLEIC ACIDS RESEARCH

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服务评价：

经朋友介绍，第一次使用LetPub，语言润色效果挺好的，审稿人基本没有提出语言方面的问题，LetPub的客户经理也非常认真负责，论文已顺利发表，非常感谢！

张书倩

文章已发表在:
Journal of Materials Chemistry A

>>查看全文

服务评价：

服务态度认真，效率高，专业程度高，是值得信赖的。

许锐伟

文章已发表在:
Environment International

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服务评价：

非常不错的润色体验，修改的非常仔细，润色后语言质量得到了很大提高，强烈推荐！

陈继征

文章已发表在:
protein cell

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服务评价：

润色的很快很及时，送审过程没有review没有提及语言问题。

王柏扬

文章已发表在:
COORDINATION CHEMISTRY REVIEWS

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服务评价：

经同学介绍选择了LetPub，整个服务过程还是很满意的，效率也比较高，审稿过程中编辑和审稿人也没有再针对语言方面提出问题

黄瑞星

文章已发表在:
Water Research

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服务评价：

编辑给的时间只有一个月，但我修改完文章只有一周的时间了，找遍了基本所有润色机构，只有LetPub的时效可以满足我的需求。三天就润色完毕了。润色工作相当专业负责，返回去一周直接接收！

Zhimin Li

文章已发表在:
CHEMICAL ENGINEERING JOURNAL

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服务评价：

感谢LetPub编辑对论文语言的修改，编辑水平高，修改地仔细。

周春宇

文章已发表在:
ADVANCED MATERIALS

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服务评价：

LetPub语言润色服务很好，特别是有专业老师还提出了一些审稿人可能问到的问题，以便在投稿前做进一步修改。总之，LetPub给我们提供了很好的帮助。

孙立群

文章已发表在:
Nature Communications

>>查看全文

服务评价：

在我们合作者黄博士的推荐下，我们使用LetPub全程润色服务，文章历经四次修改，每次修改都很专业，一些图里的拉丁文城市名竟然也提醒我们做了修改。感谢LetPub的编辑专业细致的服务，期待下一篇

李东浩

文章已发表在:
Advanced Energy Materials

>>查看全文

服务评价：

回复热情，按照约定的修改日期提交，水平专业。

	客户发表文章致谢近期发表在SCI期刊《Food & Function》的文章(最新中科院SCI期刊分区：1区)，标题为: Astaxanthin attenuates irradiation-induced osteoporosis in mice by inhibiting oxidative stress, osteocyte senescence, and SASP（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript. ----------Qinghe Geng, Cancer Institute, Xuzhou Medical University, Xuzhou, China.
	客户发表文章致谢近期发表在SCI期刊《Food & Function》的文章(最新中科院SCI期刊分区：1区)，标题为: The effect of lactoferrin in aging: Role and potential（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript. ----------Bing Li, Institute of Neuroscience and Translational Medicine, College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou 466001, Henan, PR China
	客户发表文章致谢近期发表在SCI期刊《Food & Function》的文章(最新中科院SCI期刊分区：1区)，标题为: An integrated strategy for evaluation of sulfur-fumigated edible herb Astragali Radix based on UPLC-MS/MS platforms and pharmacological analysis（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript. ----------Guoxu Ma, Key Laboratory of Bioactive Substances and Resource Utilization of Chinese Herbal Medicine, Ministry of Education; Key Laboratory of new drug discovery based on Classic Chinese medicine prescription, Chinese Academy of Medical Sciences; Institute of Medicinal Plant Development, Peking Union Medical College and Chinese Academy of Medical Sciences, Beijing 100193, China
	客户发表文章致谢近期发表在SCI期刊《Food & Function》的文章(最新中科院SCI期刊分区：1区)，标题为: Effects of polysaccharides from wild morels on immune response and gut microbiota composition in non-treated and cyclophosphamide-treated mice（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript. -----Wenyan Huo, Fungal Research Center, Shaanxi Provincial Institute of Microbiology, Xi'an 710043, Shaanxi, China
	客户发表文章致谢近期发表在SCI期刊《Food & Function》的文章(最新中科院SCI期刊分区：1区)，标题为: Trehalose and alginate oligosaccharides increase the stability of muscle proteins in frozen shrimp (Litopenaeus vannamei)（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript. -----Yingying Tian , College of Food Science and Engineering, Ocean University of China, Qingdao, China
	客户发表文章致谢近期发表在SCI期刊《Food & Function》的文章(最新中科院SCI期刊分区：1区)，标题为: Maltol, a food flavor enhancer, attenuates diabetic peripheral neuropathy in streptozotocin-induced diabetic rats（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript. -----
	客户发表文章致谢近期发表在SCI期刊《Food & function》的文章(最新中科院SCI期刊分区：1区)，标题为: In vitro membrane damage induced by half-fin anchovy hydrolysates/glucose Maillard reaction products and the effects on oxidative status in vivo（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript. ----------Song, Ru, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
	客户发表文章致谢近期发表在SCI期刊《Food & function》的文章(最新中科院SCI期刊分区：1区)，标题为: Polyphenols in Kuding tea help prevent HCl/ethanol-induced gastric injury in mice（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript. ----------Zhao, Xin, Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China
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以下是近期部分客户的反馈：

服务评价

修改范例

服务评价

修改范例

客户发表文章致谢

----------Qinghe Geng, Cancer Institute, Xuzhou Medical University, Xuzhou, China.

客户发表文章致谢

----------Bing Li, Institute of Neuroscience and Translational Medicine, College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou 466001, Henan, PR China

客户发表文章致谢

客户发表文章致谢

-----Wenyan Huo, Fungal Research Center, Shaanxi Provincial Institute of Microbiology, Xi'an 710043, Shaanxi, China

客户发表文章致谢

-----Yingying Tian , College of Food Science and Engineering, Ocean University of China, Qingdao, China

客户发表文章致谢

-----

客户发表文章致谢

----------Song, Ru, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China

客户发表文章致谢

----------Zhao, Xin, Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China

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