1006. [IF=3.8] Xia Hu et al."Extraction, in vitro hypoglycaemic activity and active ingredient analysis of polyphenols from walnut green husk."Journal of Functional Foods.2024 Nov;122:106508 1005. [IF=4.7] Feifei Wu et al."Mechanistic Insights into the Antioxidant Potential of Sugarcane Vinegar Polyphenols: A Combined Approach of DPPH-UPLC-MS, Network Pharmacology and Molecular Docking."Foods.2024 Jan;13(21):3379 1004. [IF=4.7] Yalong Guo et al."The Effect of Cold Plasma Treatment on the Storage Stability of Mushrooms (Agaricus bisporus)."Foods.2024 Jan;13(21):3393 1003. [IF=4.4] MingJu Chen et al."Effects of fermented Arctium lappa L. root by Lactobacillus casei on hyperlipidemic mice."Frontiers in Pharmacology.2024 Oct;15: 1002. [IF=5.3] Chuang Deng et al."Light intensity plays the key role in the regulation of leaf color, anthocyanin and polyphenol profiles, as well as antioxidant activity of Photinia?×?fraseri leaves."Arabian Journal of Chemistry.2024 Dec;17:106046 1001. [IF=5.6] Xinxin Yang et al."Method development and application for multi-phenolic components in the processing of Dendrobium officinale using UPLC coupled with mass spectrometry and chemometric analysis."INDUSTRIAL CROPS AND PRODUCTS.2024 Dec;222:120009 1000. [IF=3.8] Liang Shaoyu et al."Phyllanthi Fructus ameliorates hyperuricemia and kidney injure via inhibiting uric acid synthesis, modulating urate transporters, and alleviating inflammation."Scientific Reports.2024 Nov;14(1):1-19 999. [IF=2.4] Wang Jie et al."Effects of harvest times on the production and quality of Bletilla striata."ACTA PHYSIOLOGIAE PLANTARUM.2024 Dec;46(12):1-8 998. [IF=8.5] Shuai Liu et al."Metabolomics-based mechanistic insights into antioxidant enhancement in mango juice fermented by various lactic acid bacteria."FOOD CHEMISTRY.2024 Nov;:142078 997. [IF=4.8] Xiaoqiang Zou et al."Composite enzymatic hydrolysis for producing Harlikar apple juice with increased dietary fiber content and antioxidant capacity."Food Bioscience.2024 Dec;62:105508 996. [IF=8.5] Ashiq Hussain et al."Exploration of underutilized chayote fractions following drying and extraction."FOOD CHEMISTRY.2025 Feb;465:142129 995. [IF=4.8] Lin Chen et al."Evaluation of the Xinjiang indigenous fruits Xiaobai apricots: Chemical and nutritional studies."Journal of Agriculture and Food Research.2024 Dec;18:101536 994. [IF=8.3] Bingqian Jiao et al."Tyrosinase Oxidative Cross-Linking in the Cell-Like Crowded Microenvironment for Visible Inhibitor Screening."ACS Applied Materials & Interfaces.2024;XXXX(XXX):XXX-XXX 993. [IF=8.5] Zhiying Li et al."Improved uptake of anthocyanins-loaded nanoparticles based on phenolic acid-grafted zein and lecithin."FOOD CHEMISTRY.2025 Feb;466:142235 992. [IF=3.5] Meiling Huang et al."Improving the functional components and biological activities of navel orange juice through fermentation with an autochthonous strain Lactiplantibacillus paraplantarum M23."FOOD AND BIOPRODUCTS PROCESSING.2025 Jan;149:249 991. [IF=8.5] Xiaomei Yan et al."Exogenous theanine application improves the fresh leaf yield and quality of an albino green tea Huangjinya."FOOD CHEMISTRY.2024 Nov;:142298 990. [IF=6] Yue Qin et al."Evaluation of Hypoglycemic Polyphenolic Compounds in Blueberry Extract: Functional Effects and Mechanisms."Antioxidants.2024 Dec;13(12):1490 989. [IF=7.6] Chen Xiangxiang et al."Deactivating mutations in the catalytic site of a companion serine carboxypeptidase-like acyltransferase enhance catechin galloylation in Camellia plants."Horticulture Research.2024 Dec;: 988. [IF=7.7] Chao Zhang et al."Insight into peroxidase-mediated Morinda citrifolia L. (noni) fruit juice browning and precipitation, and a thermal inactivation strategy."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jan;287:138502 987. [IF=3.3] Yuxia Yang et al."Assessment of Characteristic Flavor and Taste Quality of Sugarcane Wine Fermented with Different Cultivars of Sugarcane."Fermentation-Basel.2024 Dec;10(12):628 986. [IF=4.7] Bernard Ntezimana et al."Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea."Foods.2024 Jan;13(23):3977 985. [IF=4.7] Yan Huang et al."White Tea Aqueous Extract: A Potential Anti-Aging Agent Against High-Fat Diet-Induced Senescence in Drosophila melanogaster."Foods.2024 Jan;13(24):4034 984. [IF=6.3] Xiaoyang Wang et al."Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability."Innovative Food Science & Emerging Technologies.2025 Mar;100:103905 983. [IF=8.5] Peihuan Luo et al."Enzymatic treatment shapes in vitro digestion pattern of phenolic compounds in mulberry juice."FOOD CHEMISTRY.2025 Mar;469:142555 982. [IF=1.3] Wu Yonggang et al."Network pharmacology unveils the active components and potential mechanism of traditional efficacy of Mugua."MEDICINE.2024 Dec;103(51):e41028 981. [IF=6.5] Wenyuan Zhang et al."Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties."Food Chemistry-X.2025 Jan;25:102116 980. [IF=3.1] Ping Zhao et al."Identification of anti-SARS-CoV-2 compounds from Qingwen Zhike prescription and exploration of their underlying mechanism by UPLC-Q-Exactive Orbitrap MS, high-throughput screening assays and transmission electron microscopy."JOURNAL OF PH 979. [IF=6] Jian Lyu et al."A Comprehensive Evaluation of Nutritional Quality and Antioxidant Capacity of Different Chinese Eggplant Varieties Based on Multivariate Statistical Analysis."Antioxidants.2025 Jan;14(1):10 978. [IF=6.5] Weikang Ding et al."Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles."Food Chemistry-X.2024 Dec;:102124 977. [IF=4.3] Minmin Chen et al."Abiotic stress-induced changes in Tetrastigma hemsleyanum: insights from secondary metabolite biosynthesis and enhancement of plant defense mechanisms."BMC PLANT BIOLOGY.2024 Dec;24:1260 976. [IF=3.2] Haonan Zhang et al."A comprehensive profiling of phenolic compounds and antioxidant activities of 24 varieties of red raspberry cultivated in Northeast China."JOURNAL OF FOOD SCIENCE.2024 Dec;90(1):e17623 975. [IF=4.7] Wenjing Gao et al."Ameliorative Effects of Raisin Polyphenol Extract on Oxidative Stress and Aging In Vitro and In Vivo via Regulation of Sirt1–Nrf2 Signaling Pathway."Foods.2025 Jan;14(1):71 974. [IF=7] Lunfang Huang et al."The processing of shaking and standing improves the taste quality of summer black tea."FOOD RESEARCH INTERNATIONAL.2024 Dec;:115545 973. [IF=5.7] Zichang Zeng et al."Examination of the Bioavailability and Bioconversion of Wheat Bran-Bound Ferulic Acid: Insights into Gastrointestinal Processing and Colonic Metabolites."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX 972. [IF=4.8] Binjie Liu et al."Aqueous extract of Cornus officinalis alleviate NAFLD via protecting hepatocytes proliferation through regulation of the tricarboxylic acid cycle."JOURNAL OF ETHNOPHARMACOLOGY.2025 Feb;341:119330 971. [IF=2.9] Zhang Jie et al."Effect of solid-state fermentation with Bacillus subtilis on polyphenol enrichment and antioxidant activity in black highland barley."Journal of Food Measurement and Characterization.2025 Jan;:1-14 970. [IF=5.6] Yixuan Wang et al."Anti-melanogenesis activity and chemical profiling of herbaceous peony (Paeonia lactiflora Pall.) flowers: A natural skin whitening agents containing Paeonia monoterpene glycosides."INDUSTRIAL CROPS AND PRODUCTS.2025 Mar;225:120363 969. [IF=8.5] Chenzhao Wang et al."Nitrogen-doped waste biomass-derived carbon dots as fluorescent sensors for economical, green, rapid and sensitive detection of resveratrol in foods."FOOD CHEMISTRY.2025 Apr;472:142886 968. [IF=6.4] Fengru Zhang et al."Broccoli stem extract enhances browning inhibition in fresh-cut peach fruit by inhibiting polyphenol oxidase activity and improving antioxidant capacity."POSTHARVEST BIOLOGY AND TECHNOLOGY.2025 Apr;222:113399 967. [IF=4.8] Yihui Mao et al."Brussels Chicory Enhances Exhaustive Aerobic Exercise Performance and Post-Exercise Recovery, Possibly Through Promotion of Lactate Oxidation: A Pilot Randomized, Single-Blind, Placebo-Controlled, Two-Way Crossover Study."Nutrients.2025 J 966. [IF=4.8] Peihang Chen et al."Extraction and characterization of passion fruit seed oil and investigation of its hypolipidemic activity."Journal of Agriculture and Food Research.2025 Jan;:101672 965. [IF=2.7] Xuechao Zheng et al."Effects of temperature and humidity on drying kinetics, final quality and cell wall pectin content of wolfberry (Lycium barbarum)."DRYING TECHNOLOGY. 964. [IF=6] Mengting Weng et al."Solid-state fermentation with Ganoderma lucidum improves nutritional quality and processing characteristics of wheat (Triticum aestivum L.)."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Feb;217:117437 963. [IF=6.5] Shengjiang Duan et al."The transport of polyphenols from Camellia fascicularis in Caco-2 cells based on UPLC-ESI-MS/MS."Food Chemistry-X.2025 Jan;25:102240 962. [IF=4.8] Shiqi Li et al."Enhancing antioxidant activity and functional benefits of kiwi ice wine via freeze concentration techniques and apple pomace freeze-dried powder."Food Bioscience.2025 Feb;64:106006 961. [IF=6.7] Xinguang Liu et al."Screening effective-component compatibility from Jinshui Chenfei formula for silicosis treatment by serum-pharmacochemistry and feedback system control."PHYTOMEDICINE.2025 Mar;138:156419 960. [IF=8.5] Min Yan et al."Metabolic profiling of abdominal subcutaneous adipose tissue reveals effects of apple polyphenols for reversing high-fat diet induced obesity in C57BL/6?J mice."FOOD CHEMISTRY.2025 May;473:143055 959. [IF=2.6] Zhang Hao et al."Exploring factors related to the browning of cherry (Prunus pseudocerasus lindl) wine during fermentation and aging."JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE.2025 Jan;:1-9 958. [IF=3.3] Yating Wang et al."Effects of a Mountain Honeysuckle (Lonicerae flos) Extract on Fermentation Characteristics, Antioxidant Capacity and Microbial Community of Alfalfa Mixed Silage."Fermentation-Basel.2025 Feb;11(2):59 957. [IF=5.7] Yongli Lan et al."Quinoa Ethanol Extract Ameliorates Cognitive Impairments Induced by Hypoxia in Mice: Insights into Antioxidant Defense and Gut Microbiome Modulation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX 956. [IF=6] Tiejian Yuan et al."Effect of biological enzyme pretreatment on the kinetics, microstructure, and quality of vacuum drying of wolfberry."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Feb;217:117455 955. [IF=3.2] Ruibing Duan et al."Effect of lotus rhizome residue on the quality and nutritional properties of wheat-based noodles."JOURNAL OF FOOD SCIENCE.2025 Jan;90(2):e17675 954. [IF=4] Boateng Evans Frimpong et al."Incorporation of kiwifruit peel improved the property of carboxymethyl cellulose-gum Arabic active film and its effects on the quality of beef sausages."Food Production Processing and Nutrition.2025 Dec;7(1):1-22 953. [IF=7] Ruina Liu et al."MCnebula analysis combined with alpha-glucosidase inhibitory screening reveals potential chemical contributors to efficacy enhancement of natural products after processing."FOOD RESEARCH INTERNATIONAL.2025 Mar;205:115985 952. [IF=6.5] Hua Li et al."Fortification of cricket and silkworm pupae powders to improve nutritional quality and digestibility of rice noodles."Food Chemistry-X.2025 Feb;:102279 951. [IF=4.7] Delai Yang et al."Natural Copper Ion Scavenger: Investigation of the Hepatoprotective Effects of Green Tea Extract in Toxic-Milk Mice with Wilson’s Disease Model."Foods.2025 Jan;14(4):679 950. [IF=6.5] Sining Li et al."Lipid oxidation and lipidomic profiles of raw and thermal-extracted yak fat under hydroxyl radical-induced oxidative stress."Food Chemistry-X.2025 Feb;26:102295 949. [IF=8.5] Lu Li et al."Non-volatile metabolite and in vitro bioactivity differences in green, white, and black teas."FOOD CHEMISTRY.2025 Jun;477:143580 948. [IF=4.7] Meizhen Chen et al."Polysaccharides from Exocarpium Citri Grandis: Graded Ethanol Precipitation, Structural Characterization, Inhibition of α-Glucosidase Activity, Anti-Oxidation, and Anti-Glycation Potentials."Foods.2025 Feb;14(5):791 947. [IF=3.4] Ziwei Wu et al."Biomimetic Design of Underwater Adhesives Based on Tea Polyphenol-Modified Gelatin."Biomimetics.2025 Mar;10(3):149 946. [IF=4] Deqing Wang et al."Penetrating microwave vacuum drying: a superior alternative to traditional drying methods for enhancing sensory quality, biological activity and flavor of ‘Akizuki’ pear (Pyrus pyrifolia Nakai)."JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 945. [IF=8.5] Hongli Li et al."Impact of short-term storage of olive fruits on the quality of virgin olive oil."FOOD CHEMISTRY.2025 Jun;478:143640 944. [IF=4.8] Xiaolu Zhou et al."The fermentation of carambola juice with lactic acid bacteria improves its flavor, bioactive properties, and metabolic composition."Food Bioscience.2025 Apr;66:106307 943. [IF=5.7] Tianyu Luo et al."Tea Extracellular Vesicle-Derived MicroRNAs Contribute to Alleviate Intestinal Inflammation by Reprogramming Macrophages."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX 942. [IF=6] Xingyang Guo et al."Comparative analysis of cold-pressed and hot-pressed coconut oil extraction: Implications for quality and antioxidant capacity."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Apr;221:117614 941. [IF=8.5] Lu Tang et al."Adsorption and in vitro controlled–release properties of a soybean cellulose nanocrystal/polyacrylamide–based hydrogel as a carrier for different polyphenols."FOOD CHEMISTRY.2025 Jul;479:143843 940. [IF=4.7] Yue Hu et al."The Membrane-Targeting Synergistic Antifungal Effects of Walnut-Derived Peptide and Salicylic Acid on Prickly Pear Spoilage Fungus."Foods.2025 Jan;14(6):951 939. [IF=4.7] Tianhe Xu et al."Effect of the Number of Gallate Groups of Polyphenols on the Structure, Gel Properties, and Biological Activity of Soy Protein Fibrils."Foods.2025 Mar;14(6):974 938. [IF=8.2] Yufeng Liu et al."Engineering Perovskite Hydroxide as a Cold-Adapted Oxidase Mimic for Construction of the Robust Low-Temperature Adaptive Biosensors."ACS Sensors.2025;10(3):1844–1856 937. [IF=7.7] Shijie Zhang et al."Formation mechanism of polyphenol-Tartary buckwheat starch complexes and their Pickering emulsifying capacity."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;307:142087 936. [IF=7] Hongjian Zhang et al."Microbial succession and organic acid metabolism during spontaneous calamondin fermentation: The vital role of Pichia."FOOD RESEARCH INTERNATIONAL.2025 Mar;:116200 935. [IF=7] Yaqi Zhao et al."Effects of drying methods on phytochemicals and antioxidant activity of broccoli by-products."FOOD RESEARCH INTERNATIONAL.2025 May;208:116284 934. [IF=4] Qiming Zhao et al."Sustainable stable extraction of anti-osteoporotic compounds from Cornus officinalis by osteoblast membrane bionic multifunctional carbonaceous microspheres composite column."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Jun;142:107493 933. [IF=4.8] Xingnan Wang et al."Metabolomics and volatilomics unravel the signature of pivotal bioactive metabolites in sea buckthorn juice and pomace under hydrolysis of cellulase and pectinase."Food Bioscience.2025 Jun;68:106378 932. [IF=7] Zixi Yang et al."Investigation of the classification criteria and flavor compounds in diversified commercially ripened Pu-erh teas."FOOD RESEARCH INTERNATIONAL.2025 Mar;:116198 931. [IF=4.7] Xiao Qiang et al."Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar."Foods.2025 Mar;14(6):1078 930. [IF=6.2] Bingsong Ma et al."Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking."Current Research in Food Science.2025 929. [IF=4.7] Chunbo Zhao et al."Evaluation of Different Drying Methods on the Quality Parameters of Acanthopanax senticosus Fruits."Foods.2025 Jan;14(7):1100 928. [IF=3.2] Xinyao Wang et al."Bigels as capsaicin and gallic acid co-delivery systems: Controlled release and enhanced bioavailability."JOURNAL OF FOOD SCIENCE.2025 Mar;90(3):e70147 927. [IF=4.2] Zhanghao Mei et al."Analysis of Macroporous Resin Combined Extraction and Purification of Polyphenols from Agrimonia pilosa Ledeb. and Anti-Tumor Effect In Vitro."MOLECULES.2025 Mar;30(7):1478 926. [IF=6.5] Lele Zhang et al."Evaluation of changes in chemical composition and antioxidant activities from vine tea at different harvest times based on LC-MS, GC-MS, and data fusion algorithms."Food Chemistry-X.2025 Apr;27:102363 925. [IF=3.9] Shangyun Li et al."Comprehensive analysis and evaluation of the intrinsic fruit quality of Sichuan pear germplasm resources in China."SCIENTIA HORTICULTURAE.2025 Mar;343:114084 924. [IF=4.6] Rundong Yang et al."Isolation of a novel polysaccharide from Tribonema minus and preparation of polysaccharide–selenium nanoparticles with enhanced antioxidant activity."Algal Research-Biomass Biofuels and Bioproducts.2025 Jun;88:104020 923. [IF=5.6] Yong Zhao et al."Amplified detection of β-glucuronidase activity based on cascade catalysis."TALANTA.2025 Oct;293:128027 922. [IF=5.7] Nana Dong et al."Synergistic lubrication performance of phosphate-based lubricating coatings in situ-modified by graphene oxide over a wide temperature range."Surfaces and Interfaces.2025 Apr;63:106345 921. [IF=6.5] Zixi Yang et al."Unraveling the flavor formation process of mellow and thick-type ripened Pu-erh tea through non-targeted metabolomics and metagenomics."Food Chemistry-X.2025 Mar;:102424 920. [IF=4.7] Le Chen et al."Modern scientific connotation of a traditional Chinese medicine theory: Rice vinegar extract of Artemisia argyi exhibits excellent antifungal effects against dermatophytes."Chinese Herbal Medicines.2025 Mar;: 919. [IF=7.7] Yue Sun et al."Insight into the interaction between starch and guest molecules for quality improvement of buckwheat wantuo through extrusion and blending."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;308:142429 918. [IF=6.5] Yangyang Yang et al."Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on pHenolic compounds in peony flowers."Food Chemistry-X.2025 Apr;:102430 917. [IF=8.5] Congyan Su et al."Exploring the influence of fruit ripeness on the microbiome, bioactive components, and flavor profiles of naturally fermented noni (Morinda citrifolia L.) juice."FOOD CHEMISTRY.2025 Apr;:144192 916. [IF=3.3] Bo Peng et al."Effects of Different Yeasts on the Physicochemical Properties and Aroma Compounds of Fermented Sea Buckthorn Juice."Fermentation-Basel.2025 Apr;11(4):195 915. [IF=4.7] Rifeng He et al."The Phytochemical Characterization of a Cili (Rosa roxburghii) Fruit Low-Temperature Extract with Hepatoprotective Effects."Foods.2025 Jan;14(8):1301 914. [IF=4.2] Caiyan Meng et al."Fermentation of Pediococcus pentosaceus JC30 Improves Phytochemical, Flavor Characteristics and Antioxidant Activity of Mulberry Leaves."MOLECULES.2025 Jan;30(8):1703 913. [IF=4.7] Miao Li et al."Effect of Glow Discharge Cold Plasma Treatment on the Physicochemical Properties and Antioxidant Capacity of Maize."Foods.2025 Jan;14(8):1312 912. [IF=5.1] Gongda Wang et al."Functional properties of insoluble dietary fibers extracted from different grape pomaces during simulated digestion and in vitro fermentation."Food & Function.2025 Apr;: 911. [IF=4.9] Chongyang Wang et al."Decoding the chemical material basis for detoxification and efficacy enhancement of aconite in Zhenwu Decoction using ultra-performance liquid chromatography coupled with triple quadrupole mass spectrometry and the Euclidean distance 910. [IF=6.5] Yong Luo et al."The distribution of catechins and their derivatives among 114 Camellia plants and their correlation in different species and tea-processing suitability."Food Chemistry-X.2025 Apr;27:102461 909. [IF=2.6] Kehui Liu et al."Acute toxicity and cardiotoxicity of Penthorum chinense pursh and gallic acid in zebrafish (Danio rerio)."TOXICOLOGY IN VITRO.2025 Apr;:106074 908. [IF=4.9] Yuemei Wang et al."Ultrasonic-assisted extraction and biological activities of traditional Chinese/Mongolian medical herb Artemisia ordosica Krasch. using natural deep eutectic solvents."MICROCHEMICAL JOURNAL.2025 Apr;:113669 907. [IF=5.6] Ye Ma et al."Targeted discovery of multi-action bioactive compounds from Capparis spinosa L. for mitigating diabetic cardiomyopathy."INDUSTRIAL CROPS AND PRODUCTS.2025 Jul;229:121001 906. [IF=7] Yuhang Deng et al."Flavor characteristics and metabolomics of sweet rice wine fermented with different non-Saccharomyces yeasts."FOOD RESEARCH INTERNATIONAL.2025 Jun;211:116473 905. [IF=7] Jingwen Xu et al."New insights into the cross-linking mechanism of soybean protein-based double dynamic cross-linking hydrogels for the controlled delivery of curcumin."FOOD RESEARCH INTERNATIONAL.2025 Apr;:116456 904. [IF=8.7] Yanxiang Bi et al."Effect of ultrasonic treatment on the microstructure, antioxidant activities and metabolites of camellia bee pollen."ULTRASONICS SONOCHEMISTRY.2025 Jul;118:107359 903. [IF=7] Guangshan Zhao et al."Tea drinking effectively improves symptoms of diabetes and prevents hepatorenal damage in mice."FOOD RESEARCH INTERNATIONAL.2025 Apr;:116502 902. [IF=8.5] Yan Xiang et al."Insights into structure-antioxidant activity relationships of polyphenol-phospholipid complexes: The effect of hydrogen bonds formed by phenolic hydroxyl groups."FOOD CHEMISTRY.2025 Apr;:144471 901. [IF=4.8] Yuhan Yuan et al."Improving the flavor, bioactivity, and metabolic characteristics of corn silk by probiotic co-fermentation."Food Bioscience.2025 Jun;68:106681 900. [IF=6.5] Jingzhe Li et al."Exploring seasonal differences in taste and nonvolatiles of Lu'an Guapian tea and perceptual interactions between odorants and EGCG via multi-sensory analysis and metabolomics."Food Chemistry-X.2025 Apr;:102497 899. [IF=2.7] De-Huan Yang et al."Classification of Lu'an Gua Pian tea before and after Qingming Festival using HPLC-DAD analysis: A comparison for different data analysis strategy."Analytical Methods.2025 Apr;: 898. [IF=4.8] Yike Han et al."Microbial communities and metabolite dynamics in the flowering fermentation of Fu brick Tea: Correlations with mycotoxin degradation."Food Bioscience.2025 Jun;68:106706 897. [IF=2.8] Zibing Zhao et al."Evaluation of Sapindus mukorossi Gaertn Flower Water Extract on In Vitro Anti-Acne Activity."CURRENT ISSUES IN MOLECULAR BIOLOGY.2025 May;47(5):316 896. [IF=7.7] Ke-han Qiu et al."Preparation, characterization and analysis of anthocyanin arbutin co-amorphous complexes and evaluation of the inhibition of tyrosinase."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jun;311:143600 895. [IF=8.5] Yue Huang et al."Metabolomics analysis reveals the non-enzymatic browning mechanism of green peppers (Piper nigrum L.) during the hot-air drying process."FOOD CHEMISTRY.2024 Oct;:141654 894. [IF=4.2] Yule Wang et al."Qingfei Huoxue Decoction and Its Active Component Narirutin Alleviate LPS-Induced Acute Lung Injury by Regulating TLR4/NF-κB Pathway Mediated Inflammation."Journal of Inflammation Research. 893. [IF=4.9] Hongjian Zhang et al."Effectively Enhancing the Physiological Activity and Sensory Quality of Whole Calamondin Puree via Yeast Fermentation."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2024 Jan;25(22):11984 892. [IF=8.5] Shengnan Wang et al."Postharvest changes in the phenolic and free volatile compound contents in Shine Muscat grapes at room temperature."FOOD CHEMISTRY.2025 Feb;465:141958 891. [IF=7] Wenfeng Li et al."Adsorption and desorption behaviors on microporous resins of antioxidant and anti-proliferation polyphenols from European plum."FOOD RESEARCH INTERNATIONAL.2025 Jan;199:115348 890. [IF=6.5] Honglin Mao et al."An integrative multi-omics approach reveals metabolic mechanism of flavonoids during anaerobic fermentation of de'ang pickled tea."Food Chemistry-X.2024 Nov;:102021 889. [IF=8.5] Meng Wang et al."Recovery of AFB1 intrinsic fluorescence in vegetable oils with continuous variations in matrices by theoretical analysis and experiments."FOOD CHEMISTRY.2025 Mar;467:142305 888. [IF=2.7] Xuancheng Wang et al."Characterisation of the phytochemical and bioactivity profiles of raw tea, stale-aroma, and betelnut-aroma type of Liupao tea through GC/LC-MS-based metabolomics."Analytical Methods.2024 Dec;: 887. [IF=4.8] Yue Pan et al."Exploration on the cultivar specifity and processing progress of an excellent hybrid tea cultivar ‘Jinmudan’."Food Bioscience.2025 Jan;63:105660 886. [IF=2.8] Rui Yang et al."Identification and Characterization of Chemical Compounds in Compound Shougong Powder by UHPLC-Q-TOF/MSE Combined With Multiple Data Processing Techniques."JOURNAL OF SEPARATION SCIENCE.2024 Dec;48(1):e70069 885. [IF=2] Yan Liu et al."Beetroot (Beta vulgaris L. var. conditiva Alef.) pretreated by freeze-thaw: influence of drying methods on the quality characteristics."CyTA-Journal of Food. 884. [IF=3.8] Junfeng Jiang et al."Establishment of fingerprint of phenolic compounds in Semen Ziziphi Spinosae and study on the spectrum-effect relationship based on different preceding cropping areas."Frontiers in Chemistry.2025 Jan;12: 883. [IF=8.5] Jingwen Xu et al."Hydrogel formed in situ through Schiff base reaction between gallic acid-grafted soybean protein isolate and oxidized dextran: Interactions, physicochemical properties, and digestive characteristics."FOOD CHEMISTRY.2025 Jan;:142783 882. [IF=2.6] Guo Huihui et al."Deacidification characteristics of Issatchenkia terricola WJL-G4 with a special focus on bioactive compounds and antioxidant activities during currant juice and wine processing."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2025 J 881. [IF=4.2] Ningxin Qi et al."Phenolic Acid and Flavonoid Content Analysis with Antioxidant Activity Assessment in Chinese C. pi. Shen Honey."MOLECULES.2025 Jan;30(2):370 880. [IF=5.6] Lele Gao et al."An AI-driven strategy for active compounds discovery and non-destructive quality control in traditional Chinese medicine: A case of Xuefu Zhuyu Oral Liquid."TALANTA.2025 May;287:127627 879. [IF=2.3] Fang Zhang et al."Comprehensive Analysis of Conventional and Bioactive Compositions of the Exocarp of Five Mainly-Planted Ginkgo Biloba Varieties."CHEMISTRY & BIODIVERSITY.2025 Jan;:e202402632 878. [IF=3.3] Yuqing Xiong et al."Effects of Thermal and Non-Thermal Sterilization Methods on the Phytocompounds, Flavor Profile, and Antioxidant Properties of High Acidity Mulberry Vinegar."Fermentation-Basel.2025 Feb;11(2):65 877. [IF=4.8] Yiwei Zhao et al."Comparative evaluation of antioxidant activity and protein digestion of plant-based milk from different sources under dynamic in vitro digestion models."Food Bioscience.2025 Feb;:106045 876. [IF=4.7] Jiayi Xu et al."Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV."Foods.2025 Feb;14(5):829 875. [IF=7.7] Youshudi Xie et al."Identification and characterization of two hydrolase genes involved in the hydrolysis of galloylated catechin in the tea plant Camellia sinensis."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;308:142620 874. [IF=3.2] Yue Hu et al."Characterization of ultrasonic-assisted antifungal film loaded with fermented walnut meal on Rosa roxburghii Tratt during near-freezing temperature storage."JOURNAL OF FOOD SCIENCE.2024 Sep;: 873. [IF=3.9] Huiling Yan et al."Pyridoxal phosphate promotes the γ-aminobutyric acid accumulation, antioxidant and anti-hypertensive activity of germinated tartary buckwheat."JOURNAL OF CEREAL SCIENCE.2024 Sep;:104024 872. [IF=4.7] Qian-Ni Yang et al."Characterization, Antioxidant Capacity, and Anti-Inflammatory Activity of Polyphenol-Enriched Extracts Obtained from Unripe, Mature, and Overripe Fruits of Red-Fleshed Kiwifruit Cultivars."Foods.2024 Jan;13(18):2860 871. [IF=6.2] Jing Zhang et al."Zinc oxide nanoparticles reduce cadmium accumulation in hydroponic lettuce (Lactuca sativa L.) by increasing photosynthetic capacity and regulating phenylpropane metabolism."ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY.2024 Oct;285:117033 870. [IF=6.2] Siying Li et al."The application of untargeted metabolomics coupled with chemometrics for the analysis of agitation effects on the sensory profiles of matcha tea."Current Research in Food Science.2024 Jan;9:100843 869. [IF=6.5] Yifan Geng et al."Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage."Food Chemistry-X.2024 Sep;:101848 868. [IF=6.5] Wen Deng et al."Comparative analysis of phenolic compounds in different thinned unripe kiwifruits and their biological functions."Food Chemistry-X.2024 Dec;24:101815 867. [IF=6.5] Chunyin Qin et al."Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)."Food Chemistry-X.2024 Dec;24:101809 866. [IF=6.7] Qihan Luo et al."Shenqi Pill alleviates acetaminophen-induced liver injury: a comprehensive strategy of network pharmacology and spectrum-effect relationship reveals mechanisms and active components."PHYTOMEDICINE.2024 Sep;:156050 865. [IF=7] Anthony Pius Bassey et al."Untargeted metabolomics unravels the effects of ginkgolide B-producing Lactiplantibacillus plantarum and co-induced fermentation of ginkgo kernel juice and their underlying vascular endothelial cell protection activity."FOOD RES 864. [IF=8.5] Yinjuan Xiong et al."Integrating larval zebrafish model and network pharmacology for screening and identification of edible herbs with therapeutic potential for MAFLD: A promising drug Smilax glabra Roxb.."FOOD CHEMISTRY.2024 Sep;:141470 863. [IF=8.5] Shi-Ye Luo et al."Radiofrequency affects the decrystallization efficiency and physicochemical properties of rape honey via crystal structure modification and inactivating enzyme."FOOD CHEMISTRY.2024 Sep;:141202 862. [IF=1.1] Tailiang Lu et al."Cinnamic acid derivatives played a major role in the resistance of peach leaves to Xanthomonas arboricola pv. pruni infection."JOURNAL OF PHYTOPATHOLOGY.2024 Aug;172(4):e13369 861. [IF=1.8] Wei Yu et al."Biosensor-based active ingredient recognition system for screening potential small molecular Severe acute respiratory syndrome coronavirus 2 entry blockers targeting the spike protein from Rugosa rose."BIOMEDICAL CHROMATOGRAPHY.2024 Aug;:e59 860. [IF=2.8] Gen Zhang et al."Effect of Far-Infrared Drying on Broccoli Rhizomes: Drying Kinetics and Quality Evaluation."Processes.2024 Aug;12(8):1674 859. [IF=3.3] Qianfang Zhang et al."Optimization of Polyphenols Release from Highland Barley Bran by Solid-State Fermentation and Antioxidant Activity Characterization."Fermentation-Basel.2024 Aug;10(8):438 858. [IF=3.3] Lu Wang et al."The variation of acrylamide and 5-hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024 Aug;: 857. [IF=3.8] Yuling Jiang et al."Rutin alleviates advanced glycosylation end products-induced insulin resistance by inhibiting SOCS3/IRS1 and activating PI3K/AKT signaling pathways in HepG2 cells."Journal of Functional Foods.2024 Sep;120:106385 856. [IF=3.8] Xuemei Xiao et al."Development of a high-performance liquid chromatography method for simultaneous quantification of sixteen polyphenols and application to tomato."JOURNAL OF CHROMATOGRAPHY A.2024 Aug;:465254 855. [IF=4.4] Yajie Luan et al."Effect of Gallic Acid and Its Ester Derivatives on Thermo-oxidative Aging Resistance of Natural Rubber."ACS Applied Polymer Materials.2024;6(16):9752–9762 854. [IF=4.8] Zixin Zhao et al."Extraction effects of eight deep eutectic solvents on dianhong black tea: From chemical composition analysis to antioxidant and α-glucosidase inhibitory assessments."Food Bioscience.2024 Oct;61:104923 853. [IF=6.5] Li-Shi Jiang et al."Application of Lactiplantibacillus plantarum hydrogel coating in combination with ice temperature for the preservation of fresh yak meat."Food Chemistry-X.2024 Aug;:101735 852. [IF=7] Yao Chen et al."Intelligent identification of picking periods of Lu’an Guapian tea by an indicator displacement colorimetric sensor array combined with machine learning."FOOD RESEARCH INTERNATIONAL.2024 Nov;195:114960 851. [IF=8.5] Yushu Liu et al."Investigating the synergistic antibacterial effects of chlorogenic and p-coumaric acids on Shigella dysenteriae."FOOD CHEMISTRY.2024 Aug;:141011 850. [IF=8.5] Nanhuan Huang et al."Improved physicochemical and functional properties of dietary fiber from matcha fermented by Trichoderma viride."FOOD CHEMISTRY.2024 Dec;460:140784 849. [IF=8.5] Wangsheng Sun et al."Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine."FOOD CHEMISTRY.2024 Dec;460:140758 848. [IF=12.2] Xue Zhang et al."Identification of sanguinarine as a novel antagonist for perfluorooctanoate/perfluorooctane sulfonate-induced senescence of hepatocytes: An integrated computational and experimental analysis."JOURNAL OF HAZARDOUS MATERIALS.2024 Oct;478:13 847. [IF=2.9] Han Yangjie et al."Adsorption/desorption behavior and purification process optimization of theaflavins on macroporous resin."Journal of Food Measurement and Characterization.2024 Jul;:1-12 846. [IF=4.8] Ruolin Wang et al."Electron beam and X-ray irradiation promote extraction of bioactive compounds from walnut green husk: Structural, physicochemical, and functional properties."Food Bioscience.2024 Oct;61:104739 845. [IF=5.3] Hui Liu et al."Comparison analysis of bioactive constituents and heavy metals among original plants of Kuding tea from the genus Ilex."Arabian Journal of Chemistry.2024 Sep;17:105914 844. [IF=6.7] Xianli Xu et al."Bu-Shen-Ning-Xin decoction ameliorates premature ovarian insufficiency by suppressing oxidative stress through rno_circRNA_012284/rno_miR-760-3p/HBEGF pathway."PHYTOMEDICINE.2024 Jul;:155920 843. [IF=7] Xuyang Liu et al."LC-MS and GC–MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea."FOOD RESEARCH INTERNATIONAL.2024 Sep;191:114740 842. [IF=7.7] Mengge Li et al."Radio frequency drying on functional diversity of tiger nut flour: Effects on physicochemical, structural, and rheological properties."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Aug;275:133717 841. [IF=7.7] Yizhou Liu et al."Comparing the antioxidation and bioavailability of polysaccharides from extruded and unextruded Baijiu vinasses via in vitro digestion and fecal fermentation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jul;:133681 840. [IF=8.5] Guojian Deng et al."Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality."FOOD CHEMISTRY.2024 Dec;460:140560 839. [IF=8.5] Zhi-Xin Peng et al."Revealing the key antioxidant compounds and potential action mechanisms of Chinese Cabernet Sauvignon red wines by integrating UHPLC-QTOF-MS-based untargeted metabolomics, network pharmacology and molecular docking approaches."FOOD CHE 838. [IF=8.5] Yunxia Cheng et al."Metabolomics analysis of physicochemical properties associated with quality deterioration in insect-infested hawthorn berries."FOOD CHEMISTRY.2024 Nov;459:140374 837. [IF=6.5] Yida Wu et al."Investigation of the quality of Lu'an Guapian tea during grain rain period by sensory evaluation, objective quantitative indexes and metabolomics."Food Chemistry-X.2024 Jun;:101595 836. [IF=8.5] Wenyuan Zhang et al."Comparison analysis of bioactive metabolites in soybean, pea, mung bean, and common beans: reveal the potential variations of their antioxidant property."FOOD CHEMISTRY.2024 Nov;457:140137 835. [IF=8.5] Xiaohui Wu et al."Introducing Bacillus natto and Propionibacterium shermanii into soymilk fermentation: A promising strategy for quality improvement and bioactive peptide production during in vitro digestion."FOOD CHEMISTRY.2024 Oct;455:139585 834. [IF=2.8] Zheng-ming Qian et al."Rapid discovery of natural antioxidants in Hypericum japonicum: Dual roles of the liquid phase mobile phase as extraction and separation solvent."JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCE 833. [IF=4.2] Huimin Liao et al."Salicylic acid functionalized chitosan nanocomposite increases bioactive components and insect resistance of Agastache rugosa."PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY.2024 Nov;205:106131 832. [IF=4.7] Wen Deng et al."Comparison of Protective Effects of Polyphenol-Enriched Extracts from Thinned Immature Kiwifruits and Mature Kiwifruits against Alcoholic Liver Disease in Mice."Foods.2024 Jan;13(19):3072 831. [IF=6] Yi-Fang Gao et al."The profile of plant bioactive compounds in Xinjiang, China unifloral safflower honey and their inhibitory on ACE, and determination of the mechanism of inhibition."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Oct;210:116806 830. [IF=8.5] Xiangxin Gu et al."Effects of different low-temperature maceration times on the chemical and sensory characteristics of Syrah wine."FOOD CHEMISTRY.2024 Sep;:141230 829. [IF=1.3] Ze-Ye Tan et al."Correlation analysis between potential hepatotoxicity and ingredient content of polygoni multiflori caulis."JOURNAL OF ASIAN NATURAL PRODUCTS RESEARCH. 828. [IF=6.3] Yiwei Dong et al."Feasibility of nanofiltration process for efficient separation of gallic acid from the extract of black tea in aqueous solution."Journal of Water Process Engineering.2024 Aug;65:105907 827. [IF=13.3] Luyao Xu et al."Advanced technology based on Poly(deep eutectic solvent) core–shell nanomaterials enriched with Fructus Choerospondias phenols for efficient defense against UVB-induced ferroptosis."CHEMICAL ENGINEERING JOURNAL.2024 Oct;498:155224 826. [IF=4.8] Yanjun Yang et al."Differential absorption and metabolic characteristics of organic acid components in Pudilan Xiaoyan Oral Liquid between young rats and adult rats."JOURNAL OF ETHNOPHARMACOLOGY.2024 Jul;:118528 825. [IF=5.3] Yiyao Jing et al."Unveiling the phytochemical profile and antioxidant activity of roots from six Polygala species."Arabian Journal of Chemistry.2024 Sep;17:105915 824. [IF=13.3] Lan Wang et al."Harnessing two-dimensional magnetic Poly(deep eutectic solvents) for matrix solid-phase dispersion extraction of polyphenols from roselle: Promoting antiphotoaging strategy."CHEMICAL ENGINEERING JOURNAL.2024 Sep;496:154019 823. [IF=2.6] Fan Yang et al."Preliminary Exploration of Potential Active Ingredients and Molecular Mechanisms of Yanggan Yishui Granules for Treating Hypertensive Nephropathy Using UPLC-Q-TOF/MS Coupled with Network Pharmacology and Molecular Docking Strategy."Journal 822. [IF=3.4] Jiayue Wang et al."Exploring the gut microbiota mediated biotransformation of Senecio scandens Buch.-Ham.: Insights from metabolite spectrum with UHPLC-Q-Orbitrap HRMS and bioinformatics analysis of gut microbiota metabolites."JOURNAL OF PHARMACEUTICAL AN 821. [IF=3.5] Xi Zhao et al."Impact of Storage Temperature on Green Tea Quality: Insights from Sensory Analysis and Chemical Composition."Beverages".2024 Jun;10(2):35 820. [IF=3.9] Desy Anggraini Soetanto et al."Thermal fixation technologies affect phenolic profile, ginkgolides, bilobalide, product quality, and ginkgolic acids in Ginkgo biloba leaf tea."JOURNAL OF FOOD SCIENCE".2024 May;: 819. [IF=4] Jiaxin Li et al."Rapid chemical characterization and pharmacological mechanism of Fining Granules in the treatment of chronic bronchitis based on UHPLC–Q-exactive orbitrap mass spectrometer and network pharmacology."Heliyon".2024 Jun;10: 818. [IF=4.3] Ju Li et al."Evaluation of nutritional composition, biochemical, and quality attributes of different varieties of tomato (Solanum lycopersicum L.)."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Aug;132:106384 817. [IF=4.6] Jian Xu et al."Study on Quality Characteristic of Chebulae Fructus and Its Adulterants and Degradation Pathway of Hydrolyzable Tannins."MOLECULES".2024 Jan;29(10):2399 816. [IF=5.2] Weiwei Zhong et al."Antioxidant and preservation effects of tea polyphenols on apple juice."Food Bioscience".2024 May;:104288 815. [IF=5.6] Fengfei Jiang et al."Metabolite Profiling and Biological Activity Assessment of Paeonia ostii Anthers and Pollen Using UPLC-QTOF-MS."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES".2024 Jan;25(10):5462 814. [IF=6] Lu Jiang et al."Effect of different pretreatment techniques on quality characteristics, chemical composition, antioxidant capacity and flavor of cold-pressed rapeseed oil."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 May;:116157 813. [IF=6.1] Shuai Liu et al."Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX 812. [IF=8.4] Jia-Bao Ni et al."The combined effects of ultrasound and plasma-activated water on silkworm pupae:Physicochemical properties, microbiological diversity and ultrastructure."ULTRASONICS SONOCHEMISTRY".2024 Jul;107:106927 811. [IF=8.8] Xianqiang Chen et al."Ultrasound-assisted extraction of polyphenols from lotus rhizome epidermis by alcohol/salt-based aqueous two-phase system: Optimization, extraction mechanism and antioxidant activities."FOOD CHEMISTRY".2024 May;:139620 810. [IF=8.8] Suqun Yang et al."Investigation on the exopolysaccharides production from blueberry juice fermented with lactic acid bacteria: Optimization, fermentation characteristics and Vis-NIR spectral model."FOOD CHEMISTRY".2024 May;:139589 809. [IF=3.3] YueHong Zhao et al."Enhanced phenolic content and antioxidant activity of broad bean natto following simulated in vitro digestion."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY".2024 Apr;59(5):2873-2883 808. [IF=3.4] Cuicui Xu et al."LMD and LC-MS-based chemical constituents and pharmacological effects assessment for two different processing methods of the root of Paeonia lactiflora Pall.."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS".2024 Aug;245:116184 807. [IF=3.8] Weixi Tian et al."Effect of bran backfilling on the quality and nutritional properties of extruded Tartary buckwheat noodles."JOURNAL OF CEREAL SCIENCE".2024 May;117:103909 806. [IF=4.6] Mo Chen et al."Study on the Skincare Effects of Red Rice Fermented by Aspergillus oryzae In Vitro."MOLECULES".2024 Jan;29(9):2066 805. [IF=4.6] Dongying Zhang et al."Gallic Acid Can Promote Low-Density Lipoprotein Uptake in HepG2 Cells via Increasing Low-Density Lipoprotein Receptor Accumulation."MOLECULES".2024 Jan;29(9):1999 804. [IF=4.6] Hua Xiong et al."Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114."MOLECULES".2024 Jan;29(8):1781 803. [IF=4.8] Hongyan Tan et al."A rhodamine 110 loaded and molecularly imprinted polymers coated millipore filter membrane-based fluorescent sensor for sensitive and selective caffeic acid detection."MICROCHEMICAL JOURNAL".2024 Jun;201:110588 802. [IF=5.2] Yuxia Feng et al."Effects of Grinding Methods of Tartary Buckwheat Leaf Powder on the Characteristics and Micromorphology of Wheat Dough."Foods".2024 Jan;13(8):1233 801. [IF=5.4] Sihao Zhang et al."Chang-Kang-Fang alleviates diarrhea predominant irritable bowel syndrome (IBS-D) through inhibiting TLR4/NF-κB/NLRP3 pathway."JOURNAL OF ETHNOPHARMACOLOGY".2024 Apr;:118236 800. [IF=6.1] Yan Dang et al."Removal of Cu (II) by ion exchange resin and its re-utilization of the residual solution from the distilled Lycium barbarum wine."Food Chemistry-X".2024 Apr;:101380 799. [IF=7] Cui Ma et al."18Beta-Glycyrrhetinic Acid Attenuates H2O2-Induced Oxidative Damage and Apoptosis in Intestinal Epithelial Cells via Activating the PI3K/Akt Signaling Pathway."Antioxidants".2024 Apr;13(4):468 798. [IF=8.1] Meijiao Li et al."Metabolomic insights into the profile, bioaccessibility, and transepithelial transport of polyphenols from germinated quinoa during in vitro gastrointestinal digestion/Caco-2 cell transport, and their prebiotic effects during colonic fer 797. [IF=3.1] Qinghua Ye et al."De Novo Transcriptome Analysis by PacBio SMRT-Seq and Illumina RNA-Seq Provides New Insights into Polyphenol Biosynthesis in Chinese Olive Fruit."Horticulturae".2024 Mar;10(3):293 796. [IF=3.6] Xiaowei Chen et al."Pomelo (Citrus grandis (L.) Osbeck) sponge layers as a potential source of soluble dietary fiber: Evaluation of its physicochemical, structural and functional properties."JOURNAL OF FOOD AND DRUG ANALYSIS".2024; 32(1): 39–53 795. [IF=4.6] Shuiqing Lin et al."Optimization of Antioxidant Activity of Compounds Generated during Ginseng Extract Fermentation Supplemented with Lactobacillus."MOLECULES".2024 Jan;29(6):1265 794. [IF=5.2] Dihu Lv et al."The Physicochemical Properties and Antioxidant Activities of the Hawthorn Pectin Extracted Using Ultra-High Pressure Assisted Acid Extraction (UPAAE)."Foods".2024 Jan;13(7):983 793. [IF=5.2] Pengfei Bi et al."Characterization of the effect of non-Saccharomyces cerevisiaes on the non-volatile constituents and volatile profiles of low-alcoholic pomegranate beverages."Food Bioscience".2024 Jun;59:103870 792. [IF=5.2] You Su et al."Microbial-Transferred Metabolites and Improvement of Biological Activities of Green Tea Catechins by Human Gut Microbiota."Foods".2024 Jan;13(5):792 791. [IF=6] Peng Man et al."Effects of different tea polyphenols conjugated with β-lactoglobulin on antioxidant capacity and structural properties."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 Apr;198:115990 790. [IF=7.9] Yuan Chen et al."Exploring the anti-skin inflammation substances and mechanism of Paeonia lactiflora Pall. Flower via network pharmacology-HPLC integration."PHYTOMEDICINE".2024 Jul;129:155565 789. [IF=3.3] Zheyong Wang et al."A comprehensive strategy for quality evaluation of Changan powder by fingerprinting combined with rapid qualitative and quantitative multi-ingredients profiling."PHYTOCHEMICAL ANALYSIS".2024 Feb;: 788. [IF=3.4] Kou Xingran et al."Citrus Pu-erh tea extract intake before or after lipolysis in simulated digestion reduces the release of free fatty acids."Journal of Food Measurement and Characterization".2024 Feb;:1-12 787. [IF=3.5] Cuina Wang et al."Complexation of bovine lactoferrin with selected phenolic acids via non-covalent interactions: binding mechanism and altered functionality."JOURNAL OF DAIRY SCIENCE".2024 Feb;: 786. [IF=4.3] Yi Jiang et al."Shading in fruit changes the polyphenol accumulation of pellicle by regulating activity of key enzymes and expression of their gene related polyphenol anabolism of Juglans sigillata Dode."SCIENTIA HORTICULTURAE".2024 Apr;329:113017 785. [IF=4.3] Fan Xinyu et al."A comprehensive investigation on the chemical changes of traditional Chinese medicine with classic processing technology: Polygonum multiflorum under nine cycles of steaming and sunning as a case study."ANALYTICAL AND BIOANALYTICAL CHEMIS 784. [IF=4.3] Xin Guan et al."Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Apr;128:106075 783. [IF=4.5] Haowei Guo et al."Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas."Plants-Basel".2024 Jan;13(5):669 782. [IF=5.2] Guoqin Peng et al."Exploring Nutrient Profiles, Phytochemical Composition, and the Antiproliferative Activity of Ganoderma lucidum and Ganoderma leucocontextum: A Comprehensive Comparative Study."Foods".2024 Jan;13(4):614 781. [IF=5.2] Yueqi Wang et al."Identification of Key Genes Associated with 1,2,6-Tri-O-galloyl-β-D-glucopyranose Accumulation in Camellia sinensis Based on Transcriptome Sequencing."Foods".2024 Jan;13(3):495 780. [IF=5.2] Dan Wu et al."Optimizing the Solvent Selection of the Ultrasound-Assisted Extraction of Sea Buckthorn (Hippophae rhamnoides L.) Pomace: Phenolic Profiles and Antioxidant Activity."Foods".2024 Jan;13(3):482 779. [IF=5.6] Li Lihong et al."Appearance, Microstructure, and Bioactive Components of Bletilla striata Tuber as Affected by Different Drying Methods."Food and Bioprocess Technology".2024 Feb;:1-11 778. [IF=6.1] Qiong Chen et al."In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX 777. [IF=7] Xiaomei Dai et al."Metabolism of Phenolic Compounds and Antioxidant Activity in Different Tissue Parts of Post-Harvest Chive (Allium?schoenoprasum L.)."Antioxidants".2024 Mar;13(3):279 776. [IF=8.2] Miaomiao Shi et al."Effect of extrusion on the formation, structure and properties of yam starch-gallic acid complexes."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Apr;264:130461 775. [IF=8.2] Yayuan Tang et al."A comparison study on polysaccharides extracted from banana flower using different methods: Physicochemical characterization, and antioxidant and antihyperglycemic activities."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Apr 774. [IF=8.4] Yixin Suo et al."Fluorescent sensor based on CdTe-QDs @ N-CDs complexes for visual identification of goji berries origin."SENSORS AND ACTUATORS B-CHEMICAL".2024 May;406:135438 773. [IF=8.8] Qiaochun Chen et al."Effects of seasoning addition and cooking conditions on the formation of free and protein-bound heterocyclic amines and advanced glycation end products in braised lamb."FOOD CHEMISTRY".2024 Feb;:138850 772. [IF=8.8] Shengxiao Su et al."Chemical, sensory and biological variations of black tea under different drying temperatures."FOOD CHEMISTRY".2024 Jul;446:138827 771. [IF=13.3] Xing Li et al."A facile Immunoregulatory Constructional Design by Proanthocyanidin Optimizing Directional Chitosan Microchannel."Small".2024 Feb;:2310689 770. [IF=6.1] Wenfeng Li et al."Chemometric analysis illuminates the relationship among browning, polyphenol degradation, Maillard reaction and flavor variation of 5 jujube fruits during air-impingement jet drying."Food Chemistry-X".2024 Jun;22:101425 769. [IF=6.1] Piaopiao Long et al."The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight."Food Chemistry-X".2024 Mar;21:101190 768. [IF=8.2] Ziang Tian et al."Lysozyme amyloid fibril-chitosan double network hydrogel: Preparation, characterization, and application on inhibition of Nε-(carboxyethyl)lysine."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Apr;263:130011 767. [IF=3.7] Turkson Antwi Boasiako et al."Innovative Bicultured Lactic–Acetic Acid Co-fermentation Improves Jujube Puree’s Functionality and Volatile Compounds."Fermentation-Basel.2024 Jan;10(1):71 766. [IF=4.6] Xinhe Wang et al."Analysis of Polyphenol Extract from Hazel Leaf and Ameliorative Efficacy and Mechanism against Hyperuricemia Zebrafish Model via Network Pharmacology and Molecular Docking."MOLECULES.2024 Jan;29(2):317 765. [IF=5.2] Hua Li et al."Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling."Foods.2024 Jan;13(2):230 764. [IF=5.2] Xusheng Wen et al."Wheat Bran Polyphenols Ameliorate DSS-Induced Ulcerative Colitis in Mice by Suppressing MAPK/NF-κB Inflammasome Pathways and Regulating Intestinal Microbiota."Foods.2024 Jan;13(2):225 763. [IF=5.2] Hazem Golshany et al."Comparative extraction and antioxidant potential of bioactive compounds from Fucus vesiculosus: Kinetic modeling and UPLC-Q-TOF-MS phenolic profiling."Food Bioscience.2024 Jan;:103575 762. [IF=6.1] Kai Huang et al."Benefits of Monascus anka solid-state fermentation on quinoa polyphenol bioaccessibility and anti-obesity effect linking with gut microbiota."Food & Function.2024 Jan;: 761. [IF=4.2] Jiangcheng Ye et al."Effects of Fermented Extracts of Wuniuzao Dark Loose Tea on Hepatic Sterol Regulatory Element-Binding Protein Pathway and Gut Microbiota Disorder in Obese Mice."JOURNAL OF NUTRITION.2023 Dec;: 760. [IF=4.8] Huanhuan Li et al."Porphyrin and pH sensitive dye-based colorimetric sensor array coupled chemometrics for dynamic monitoring of tea quality during ultrasound-assisted fermentation."MICROCHEMICAL JOURNAL.2024 Feb;197:109813 759. [IF=5] Xinyu Wang et al."Co-amorphous mixture of erlotinib hydrochloride and gallic acid for enhanced antitumor effects."JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY.2024 Jan;91:105200 758. [IF=5.2] Mengying Wu et al."Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage."Foods.2024 Jan;13(1):57 757. [IF=5.2] Hongcai Li et al."Investigation on the nutrient and quality features of jujube juice fermented by selected Lactobacillus acidophilus 6074."Food Bioscience.2024 Feb;57:103496 756. [IF=5.6] Wan-Rong Dong et al."Ethyl acetate extract of Terminalia chebula alleviates DSS-induced ulcerative colitis in C57BL/6 mice."Frontiers in Pharmacology.2023; 14: 1229772 755. [IF=6] Jian Zhu et al."Quantitative analysis of active components in Rhodiola species based on disease module-guided network pharmacology."Arabian Journal of Chemistry.2024 Feb;17:105570 754. [IF=6.1] Xin Guo et al."Study of four polyphenol-Coregonus peled (C. peled) myofibrillar protein interactions on protein structure and gel properties."Food Chemistry-X.2024 Mar;21:101063 753. [IF=6.6] Zuyue Li et al."Application of steam explosion for preparing high value-added antioxidants from eggshell membrane waste."Innovative Food Science & Emerging Technologies.2024 Jan;91:103552 752. [IF=7] Ming Cheng et al."Changes in Phenolic Compounds and Antioxidant Capacity of Artocarpus heterophyllus Lam. (Jackfruit) Pulp during In Vitro Gastrointestinal Digestion."Antioxidants.2024 Jan;13(1):37 751. [IF=8.1] Yu Liu et al."Metabolomic analysis of black sesame seeds: Effects of processing and active compounds in antioxidant and anti-inflammatory properties."FOOD RESEARCH INTERNATIONAL.2024 Jan;176:113789 750. [IF=8.4] Yanzhao Liu et al."Enzyme-Assisted Extraction of Nuciferine and Quercetin from Lotus Leaves Using the Aqueous-Based Method: A Sustainable Approach."ACS Sustainable Chemistry & Engineering.2023;11(50):17687–17696 749. [IF=6.5] Feng Zhou et al."Integrated metabolomics and transcriptomic analysis reveals metabolic changes of flavor compounds of Camellia assamica host plant after parasitized by Viscum articulatum."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2023 Dec;205:108157 748. [IF=4.6] Baojin Wang et al."Phyllanthi Tannin Loaded Solid Lipid Nanoparticles for Lung Cancer Therapy: Preparation, Characterization, Pharmacodynamics and Safety Evaluation."MOLECULES.2023 Jan;28(21):7399 747. [IF=5.2] Jiaping Zhang et al."Effect of lactic acid bacteria fermentation on extractable and non-extractable polyphenols of soybean milk: Influence of β-glucosidase and okara."Food Bioscience.2023 Dec;56:103326 746. [IF=6] Yubo Han et al."Enzymatic methods for the preparation of fragrant rapeseed oil: Effect of reducing sugars on flavor production using the Maillard reaction."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Nov;189:115497 745. [IF=8.8] Zixuan Xie et al."Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage."FOOD CHEMISTRY.2023 Nov;:137837 744. [IF=2.4] Zongqing Shi et al."Comparative study of different biological processing methods on nutritional composition and bioactivity of whole grain wheat."CEREAL CHEMISTRY.2023 Nov;: 743. [IF=6.1] Mingyuan Cao et al."Phenolic Constituents from Black Quinoa Alleviate Insulin Resistance in HepG2 Cells via Regulating IRS1/PI3K/Akt/GLUTs Signaling Pathways."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX 742. [IF=6.1] Junfeng Hao et al."Metabolic profiling provides insights into the accumulation patterns of flavonoids and phenolic acids in different parts of Lactuca indica L.."Food Chemistry-X.2023 Dec;20:101012 741. [IF=3.9] Guoqin Li et al."Use of different food additives to control browning in fresh-cut potatoes."Food Science & Nutrition.2023 Oct;: 740. [IF=4.5] Xiaogang Lei et al."Genome-Wide Association Studies of Biluochun Tea Plant Populations in Dongting Mountain and Comprehensive Identification of Candidate Genes Associated with Core Agronomic Traits by Four Analysis Models."Plants-Basel.2023 Jan;12(21):3719 739. [IF=5] Jian-Chang Jin et al."Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea."Frontiers in Nutrition.2023; 10: 1236216 738. [IF=5.2] Yan Shang et al."Physical properties and functional characteristics of broccoli-soluble dietary fiber."Food Bioscience.2023 Oct;:103272 737. [IF=5.9] Xin Li et al."Steam explosion modification on phytate, protein, and lignan in sesame cake."INDUSTRIAL CROPS AND PRODUCTS.2023 Dec;206:117697 736. [IF=6.1] Mengyuan Wei et al."Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China."Food Chemistry-X.2023 Dec;20:100976 735. [IF=6.1] Yi Luan et al."Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsion."Food Chemistry-X.2023 Dec;20:100974 734. [IF=8.4] Xiaonan Zhang et al."Extraction from different parts of Citrus maxima flowers using ultrasound as an aid and study of their composition and function."ULTRASONICS SONOCHEMISTRY.2023 Nov;100:106632 733. [IF=8.8] Dan Zou et al."Insight into the effect of cultivar and altitude on the identification of EnshiYulu tea grade in untargeted metabolomics analysis."FOOD CHEMISTRY.2024 Mar;436:137768 732. [IF=8.8] Nan Sun et al."The inhibition mechanism of bound polyphenols extracted from mung bean coat dietary fiber on porcine pancreatic α-amylase: kinetic, spectroscopic, differential scanning calorimetric and molecular docking."FOOD CHEMISTRY.2023 Oct;:137749 731. [IF=3.3] Yuxin Zhang et al."Comprehensive quality control of Qingjin Yiqi granule based on UHPLC-Q-Orbitrap-MS and UPLC-QQQ-MS."PHYTOCHEMICAL ANALYSIS.10.1002/pca.3283 730. [IF=3.6] Jiabei Xia et al."The Functional Components of By-Product Resources from the Aerial Parts of Polygonatum cyrtonema Hua."Agriculture-Basel.10.3390/agriculture13091820 729. [IF=3.7] Manni Tong et al."Quality Characteristics of White Leaf Tea of ‘Baiye 1’ (Camellia sinensis) in Different Producing Areas."Agronomy-Basel.10.3390/agronomy13102526 728. [IF=3.7] Yingyue Zhang et al."Flavor Characteristics of Navel Orange Wine Fermented by Saccharomyces cerevisiae SC-125 and Angel Yeast SY."Fermentation-Basel.10.3390/fermentation9100872 727. [IF=5.2] Shufang Wu et al."An Exploration of Dynamic Changes in the Mulberry Growth Process Based on UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS, and HS-GC-IMS."Foods.10.3390/foods12183335 726. [IF=5.2] Yutong Yuan et al."In vivo study of orange peel fermentation and improvement of androgen overproduction causing acne."Food Bioscience.10.1016/j.fbio.2023.103124 725. [IF=5.3] Tian Xufang et al."Fine-Scale analysis of both wild and cultivated horned galls provides insight into their quality differentiation."BMC PLANT BIOLOGY.10.1186/s12870-023-04442-1 724. [IF=5.4] Fanke Zeng et al."Distribution profiles of phenolic compounds in a cultivar of wampee (Clausena lansium (Lour.) Skeels) fruits and in vitro anti-inflammatory activity."JOURNAL OF ETHNOPHARMACOLOGY.10.1016/j.jep.2023.117168 723. [IF=6] Min Zhang et al."Using multi-criteria decision-making method to select the optimal color fixative for cloudy kiwi juice during thermal sterilization processing."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115266 722. [IF=6] Tian Li et al."Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115258 721. [IF=7] Caijun Ren et al."Antioxidant Polyphenols from Lespedeza bicolor Turcz. Honey: Anti-Inflammatory Effects on Lipopolysaccharide-Treated RAW 264.7 Macrophages."Antioxidants.10.3390/antiox12101809 720. [IF=5.2] Zhuoya Xiang et al."Comprehensive Analysis of Phenolic Constituents, Biological Activities, and Derived Aroma Differences of Penthorum chinense Pursh Leaves after Processing into Green and Black Tea."Foods.2024 Jan;13(3):399 719. [IF=5.4] Yingqiu Shi et al."Effective constituents and protective effect of Mudan granules against Schwann cell injury."JOURNAL OF ETHNOPHARMACOLOGY.2024 Apr;323:117692 718. [IF=5.6] Zhangzhen Bai et al."Integrated Metabolomics Approach Reveals the Dynamic Variations of Metabolites and Bioactivities in Paeonia ostii ‘Feng Dan’ Leaves during Development."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2024 Jan;25(2):1059 717. [IF=8.1] Ning Yue et al."Imidacloprid triggered changes in strawberry fruits on edible quality and phenolic profiles by applied at two growth stages."FOOD RESEARCH INTERNATIONAL.2024 Mar;179:114031 716. [IF=8.8] Yaqi Zhao et al."A comparative metabolomics analysis of phytochemcials and antioxidant activity between broccoli floret and by-products (leaves and stalks)."FOOD CHEMISTRY.2024 Jun;443:138517 715. [IF=7] Xiangdong Wang et al."Global Profiling of the Antioxidant Constituents in Chebulae Fructus Based on an Integrative Strategy of UHPLC/IM-QTOF-MS, MS/MS Molecular Networking, and Spectrum-Effect Correlation."Antioxidants.2023 Dec;12(12):2093 714. [IF=5.6] Lihong Ye et al."Si-Ni-San alleviates early life stress-induced depression-like behaviors in adolescence via modulating Rac1 activity and associated spine plasticity in the nucleus accumbens."Frontiers in Pharmacology.2023; 14: 1274121 713. [IF=3.7] Wenwen Tang et al."Effects of topping on rhizome, and analysis of chemical composition, antioxidant activity and α-amylase and α-glucosidase inhibition of the aerial parts in Polygonatum cyrtonema."PLoS One.2023 Nov;18(11):e0287894 712. [IF=5.2] Siduo Zhou et al."Exploring the Interactions of Soybean 7S Globulin with Gallic Acid, Chlorogenic Acid and (?)-Epigallocatechin Gallate."Foods.2023 Jan;12(21):4013 711. [IF=4.1] Qiuying Li et al."Preparation and characterization of zein/gelatin electrospun film loaded with ε-polylysine and gallic acid as tuna packaging system."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Oct;: 710. [IF=5.6] Yan Duan et al."UPLC-Q–TOF–MS, network analysis, and molecular docking to investigate the effect and active ingredients of tea-seed oil against bacterial pathogens."Frontiers in Pharmacology.10.3389/fphar.2023.1225515 709. [IF=6.1] Shizhang Yan et al."Soy protein interactions with polyphenols: Structural and functional changes in natural and cationized forms."Food Chemistry-X.10.1016/j.fochx.2023.100866 708. [IF=8.1] Qiuwen Yu et al."Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1)."FOOD RESEARCH INTERNATIONAL.10.1016/j.foodres.2023.113461 707. [IF=1.6] Yun-Long Li et al."The application of UVC light-emitting diodes irradiation for decontamination in fresh Tartary buckwheat noodles."International Journal of Food Engineering.2023 Aug;: 706. [IF=3.9] Gang He et al."Tibetan tea reduces obesity brought on by a high-fat diet and modulates gut flora in mice."Food Science & Nutrition.2023 Aug;: 705. [IF=5.2] Yujie Xie et al."Camellia oleifera seeds cake: Polyphenol profile and in vitro antioxidant activities as determined by different harvest periods."Food Bioscience.2023 Oct;55:103081 704. [IF=5.2] Jing Xiao et al."Effect of Adding Fermented Proso Millet Bran Dietary Fiber on Micro-Structural, Physicochemical, and Digestive Properties of Gluten-Free Proso Millet-Based Dough and Cake."Foods.2023 Jan;12(15):2964 703. [IF=6] Tiehan Li et al."Exploring the mysterious effect of piling fermentation on Pu-erh tea quality formation: Microbial action and moist-heat action."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Aug;185:115132 702. [IF=6] Lu Jiang et al."Effect of alkaline microcrystalline cellulose deacidification on chemical composition, antioxidant activity and volatile compounds of camellia oil."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Aug;186:115214 701. [IF=6.1] luqin Luan et al."Role of Extracted Phytochemical from Rosa Sterilis S. D. Shi in DSS-Induced Colitis Mice: A Potential Amelioration for UC."Food & Function.2023 Aug;: 700. [IF=6.1] Qinqin Yu et al."Anthocyanin-Rich Butterfly Pea Flower Extract Ameliorating Low-Grade Inflammation in a High-Fat-Diet and Lipopolysaccharide-Induced Mouse Model."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;71(31):11941–11956 699. [IF=8.8] Yue Hu et al."Isolation, identification, and synergistic mechanism of a novel antimicrobial peptide and phenolic compound from fermented walnut meal and their application in Rosa roxbughii Tratt spoilage fungus."FOOD CHEMISTRY.2023 Aug;:137333 698. [IF=5.2] Qinzhang Jiang et al."Profiles of Free and Bound Phenolics and Their Antioxidant Capacity in Rice Bean (Vigna umbellata)."Foods.2023 Jan;12(14):2718 697. [IF=5.4] Mingxiang Xie et al."Molecular mechanism of PSORI-CM01 for psoriasis by regulating the inflammatory cytokines network."JOURNAL OF ETHNOPHARMACOLOGY.2024 Jan;318:116935 696. [IF=6] Yu Zeng et al."Improvement of the sensory characteristics of Dancong tea using a dry-heating post-treatment approach."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Aug;185:115118 695. [IF=6.1] Wenfeng Li et al."Fructo-oligosaccharide enhanced bioavailability of polyglycosylated anthocyanins from red radish via regulating gut microbiota in mice."Food Chemistry-X.2023 Oct;19:100765 694. [IF=7] Xuechun Zhang et al."Chemical Constituents, Antioxidant, and α-Glucosidase Inhibitory Activities of Different Fermented Gynostemma Pentaphyllum Leaves and Untargeted Metabolomic Measurement of the Metabolite Variation."Antioxidants.2023 Aug;12(8):1505 693. [IF=8.8] Zhouping Fu et al."Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons."FOOD CHEMISTRY.2024 Jan;430:137000 692. [IF=8.8] Guitao Huang et al."Divergent metabolism of two lychee (Litchi chinensis Sonn.) pulp flavonols and their modulatory effects on gut microbiota: Discovery of hydroxyethylation in vitro colonic fermentation."FOOD CHEMISTRY.2023 Dec;429:136875 691. [IF=8.8] Yuming Wei et al."Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing."FOOD CHEMISTRY.2023 Jul;:136785 690. [IF=3.3] Huijie Wei et al."Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Aug;: 689. [IF=4.3] Wanjun Long et al."Rapidly identifying the geographical origin of Lilium bulbs by nano-effect excitation-emission matrix fluorescence combined with chemometrics."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Oct;123:105618 688. [IF=4.3] Bao-Fei Yan et al."Huangqin decoction alleviates lipid metabolism disorders and insulin resistance in nonalcoholic fatty liver disease by triggering Sirt1/NF-κB pathway."WORLD JOURNAL OF GASTROENTEROLOGY.2023 Aug 21; 29(31): 4744–4762 687. [IF=4.6] Lihang Xie et al."Secondary Metabolomic Analysis and In Vitro Bioactivity Evaluation of Stems Provide a Comprehensive Comparison between Dendrobium chrysotoxum and Dendrobium thyrsiflorum."MOLECULES.2023 Jan;28(16):6039 686. [IF=4.6] Li Sun et al."Microbial-Transferred Metabolites of Black Tea Theaflavins by Human Gut Microbiota and Their Impact on Antioxidant Capacity."MOLECULES.2023 Jan;28(15):5871 685. [IF=4.9] Zhang Min et al."Discovery and evaluation of active compounds from Xuanfei Baidu formula against COVID-19 via SARS-CoV-2 Mpro."Chinese Medicine.2023 Dec;18(1):1-14 684. [IF=8.8] Shizhang Yan et al."Gallic acid-functionalized soy protein-based multiple cross-linked hydrogel: Mechanism analysis, physicochemical properties, and digestive characteristics."FOOD CHEMISTRY.2024 Feb;433:137290 683. [IF=1.7] Zhouyi Zhang et al."Revealing the differences in phenolics in different parts of Taraxacum mongolicum using UPLC-MS/MS."Phytochemistry Letters.2023 Aug;56:13 682. [IF=2.9] Wenhao Li et al."Biochar Application: A Viable and Pyrolysis Temperature Dependent Option for Enhancing Leaf Secondary Metabolites of Cyclocarya paliurus."Forests.2023 Jul;14(7):1298 681. [IF=2.9] Jianhui Zhang et al."Optimizing the Production of Antioxidant and Antibacterial Alkaloids from?Macleaya cordata?by Subcritical Water Extraction Technology."CHEMISTRY & BIODIVERSITY.2023 Jun;:e202300048 680. [IF=3.7] Lanyan Cen et al."Effects of Dendrobium officinale on the Quality of Rice Wine Fermented Separately by Saccharomyces cerevisiae and Wickerhamomyces anomalus: Physicochemical Indices, Volatile Compounds and Nonvolatile Metabolites."Fermentation-Basel.2023 679. [IF=4] Rujie Shi et al."Phenolic Composition, Antioxidant, and α-Glucosidase Inhibitory Activities of Extracts from Polygonatum sibiricum."JOURNAL OF FOOD BIOCHEMISTRY.2023;2023:7864904 678. [IF=5.2] Zhuanrong Wu et al."Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics."Foods.2023 Jan;12(12):2430 677. [IF=5.2] Dilinu Kuerban et al."Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity."Foods.2023 Jan;12(12):2407 676. [IF=5.2] Li Yao et al."Major Active Metabolite Characteristics of Dendrobium officinale Rice Wine Fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus Cofermentation."Foods.2023 Jan;12(12):2370 675. [IF=5.6] Xiaolin Yang et al."Corni Fructus extracts ameliorate Streptozotocin-Induced diabetes in mice via regulating AMPK/ACC/CPT-1 signaling pathway."Journal of Functional Foods.2023 Aug;107:105661 674. [IF=6] Xiaoyue Yang et al."Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat."FOOD CONTROL.2023 Jun;:109960 673. [IF=6.6] Qais Ali Al-Maqtari et al."Improving the shelf life of tofu using chitosan/gelatin-based films incorporated with Pulicaria jaubertii extract microcapsules."PROGRESS IN ORGANIC COATINGS.2023 Oct;183:107722 672. [IF=8.2] Husnain Raza et al."Synergistic impact of heat-ultrasound treatment on the properties and digestibility of Sagittaria sagittifolia L. starch-phenolic acid complexes."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Aug;245:125457 671. [IF=8.8] Suwan Zhang et al."Metabolomics reveals the effects of different storage times on the acidity quality and metabolites of large-leaf black tea."FOOD CHEMISTRY.2023 Nov;426:136601 670. [IF=9.9] Junwei Cao et al."Elucidation of alpha-amylase inhibition by natural shikimic acid derivates regarding the infrequent uncompetitive inhibition mode and structure–activity relationship."Food Frontiers.2023 Jun;: 669. [IF=3.693] Mengyue Zhao et al."Effects of different drying methods on the properties, stability, and controlled release of Cornus officinalis flavonoids microparticles."JOURNAL OF FOOD SCIENCE.2023 May;: 668. [IF=4.132] Yize Wang et al."Preparation and Characterization of Polycaprolactone (PCL) Antimicrobial Wound Dressing Loaded with Pomegranate Peel Extract."ACS Omega.2023;XXXX(XXX):XXX-XXX 667. [IF=4.342] Wei Ran et al."Comprehensive analysis of environmental factors on the quality of tea (Camellia sinensis var. sinensis) fresh leaves."SCIENTIA HORTICULTURAE.2023 Sep;319:112177 666. [IF=5.318] Minghe Wang et al."The fate of phenolic acids, flavonoids, vitamin C, antioxidant capacities of Cili (Rosa roxburghii) fruits upon processing and sensory properties of the processed products."Food Bioscience.2023 Jun;53:102729 665. [IF=5.464] Yanzhao Liu et al."Ecofriendly hair dye extraction from wastewater pericarp processing by-products of water caltrop (Trapa quadrispinosa): Optimization and evaluation."Sustainable Chemistry and Pharmacy.2023 Jun;33:101110 664. [IF=5.561] Si Li et al."Effects of Drying Treatments on Nutritional Compositions, Volatile Flavor Compounds, and Bioactive Substances of Broad Beans."Foods.2023 Jan;12(11):2160 663. [IF=5.561] Lu Wei et al."Structural Characterization and In Vitro Antioxidant, Hypoglycemic and Hypolipemic Activities of a Natural Polysaccharide from Liupao Tea."Foods.2023 Jan;12(11):2226 662. [IF=6.056] Qing-yun Bu et al."Preparation and characterization of tea polyphenol composite microspheres encapsulated using sodium alginate and crosslinked starch."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 May;:114888 661. [IF=6.056] Qianqian Chu et al."Effect mechanism of different drying methods on the quality and browning for daylily."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jun;182:114862 660. [IF=6.443] Yuchuan Li et al."Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes."Food Chemistry-X.2023 Jun;18:100731 659. [IF=6.59] Weihua Tan et al."Antioxidant and antibacterial activity of Apis laboriosa honey against Salmonella enterica serovar Typhimurium."Frontiers in Nutrition.2023; 10: 1181492 658. [IF=7.291] Jiang Xiaolan et al."Al-induced CsUGT84J2 enhances flavonol and auxin accumulation to promote root growth in tea plants."Horticulture Research.2023 May;: 657. [IF=7.425] Junyan Shi et al."Ozone micro-nano bubble water preserves the quality of postharvest parsley."FOOD RESEARCH INTERNATIONAL.2023 Aug;170:113020 656. [IF=7.425] Heng Liu et al."Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: physicochemical, functional, and sensory properties."FOOD RESEARCH INTERNATIONAL.2023 May;:113060 655. [IF=7.425] Mengyang Niu et al."Multi-omics analysis provides insights intro lysine accumulation in quinoa (Chenopodium quinoa Willd.) sprouts."FOOD RESEARCH INTERNATIONAL.2023 May;:113026 654. [IF=7.425] Xinlong Cheng et al."Cabernet sauvignon dry red wine ameliorates atherosclerosis in mice by regulating inflammation and endothelial function, activating AMPK phosphorylation, and modulating gut microbiota."FOOD RESEARCH INTERNATIONAL.2023 Jul;169:112942 653. [IF=8.025] Yizhou Liu et al."Obtaining non-digestible polysaccharides from distillers' grains of Chinese baijiu after extrusion with enhanced antioxidation capability."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 May;:124799 652. [IF=1.967] ke Zunli et al."Physicochemical characteristics, polyphenols and antioxidant activities of Dimocarpus longan grown in different geographical locations."ANALYTICAL SCIENCES.2023 Apr;:1-8 651. [IF=3.498] Lu Yuanchao et al."Assessments of extraction methods onto the phenolic profiles and antioxidant properties in Camellia oleifera Abel oils."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2023 Apr;:1-11 650. [IF=3.595] Shuo Yu et al."Optimizing elicitation strategy of salicylic acid for flavonoid and phenolic production of fed-batch cultured Oplopanax elatus adventitious roots."JOURNAL OF BIOTECHNOLOGY.2023 May;368:1 649. [IF=4.177] Ze-Jun Pei et al."The Anti-Biofilm Activity and Mechanism of Apigenin-7-O-Glucoside Against Staphylococcus aureus and Escherichia coli."Infection and Drug Resistance. 648. [IF=4.384] Xiao YU et al."Elucidation of the structure, antioxidant, and interfacial properties of flaxseed proteins tailored by microwave treatment."Journal of Integrative Agriculture.2023 Apr;: 647. [IF=4.478] Meng Xin et al."Ligand-targeted fishing of α-glucosidase inhibitors from Tribulus terrestris L. based on chitosan-functionalized multi-walled carbon nanotubes with immobilized α-glucosidase."ANALYTICAL AND BIOANALYTICAL CHEMISTRY.2023 Apr;:1-16 646. [IF=4.52] Yue-Yue Chang et al."Targeted metabolites analysis and variety discrimination of Wuyi rock tea by using a whole-process chemometric-assisted HPLC-DAD strategy."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Aug;121:105365 645. [IF=4.52] Wenxiu Wang et al."Changes in bioactive and volatile aroma compounds in vinegar fermented in a rotary drum bioreactor."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Aug;121:105345 644. [IF=5.123] Xianxiu Li et al."Changes in Physicochemical Properties, Metabolites and Antioxidant Activity of Edible Grass during Spontaneous Fermentation."Fermentation-Basel.2023 Apr;9(4):377 643. [IF=8.005] Liao Zhenkun et al."A multifunctional true CCoAOMT enzyme participates in the biosynthesis of polymethoxylated flavones in citrus."PLANT PHYSIOLOGY.2023 Apr;: 642. [IF=3.006] Gan Xiaojing et al."Physicochemical, sensory characterisation and volatile components of 16 NFC pear juice."Journal of Food Measurement and Characterization.2023 Mar;:1-14 641. [IF=3.612] Ren Li et al."The combined effect of cold plasma pretreatment and germination on nutritional quality and texture properties of brown rice cakes."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Mar;: 640. [IF=4.125] Fengnan Li et al."Effects of processing methods on quality, antioxidant capacity, and cytotoxicity of Ginkgo biloba leaf tea product."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Mar;: 639. [IF=4.927] Yushi Zou et al."Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea."MOLECULES.2023 Jan;28(6):2462 638. [IF=5.318] Siqi Yang et al."Effects of Eurotium cristatum on chemical constituents and α-glucosidase activity of mulberry leaf tea."Food Bioscience.2023 Jun;53:102557 637. [IF=5.318] Gengan Du et al."Effects of Tibetan kefir grain fermentation on the physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Lycium barbarum (Goji berry) juice."Food Bioscience.2023 Jun;53:102555 636. [IF=5.561] Hongdou Gao et al."Palmitic Acid Regulation of Stem Browning in Freshly Harvested Mini-Chinese Cabbage (Brassica pekinensis (Lour.) Rupr.)."Foods.2023 Jan;12(5):1105 635. [IF=6.056] Cunqiang Ma et al."Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Apr;180:114683 634. [IF=6.443] Xin Qi et al."Effects of combined binding of chlorogenic acid/caffeic acid and gallic acid to trypsin on their synergistic antioxidant activity, enzyme activity and stability."Food Chemistry-X.2023 Jun;18:100664 633. [IF=6.449] Jinming Peng et al."Camellia oleifera shells polyphenols inhibit advanced glycation end-products (AGEs) formation and AGEs-induced inflammatory response in RAW264.7 macrophages."INDUSTRIAL CROPS AND PRODUCTS.2023 Jul;197:116589 632. [IF=6.59] Zhuo Zhang et al."Individual or mixing extrusion of Tartary buckwheat and adzuki bean: Effect on quality properties and starch digestibility of instant powder."Frontiers in Nutrition.2023; 10: 1113327 631. [IF=7.59] Yiru Gao et al."An ionic gel incorporating copper nanodots with antibacterial and antioxidant dual functions for deep tissue penetration treatment of periodontitis in rats."Biomaterials Science.2023 Mar;: 630. [IF=8.022] Guangshan Zhao et al."Alleviating effects and mechanisms of action of large-leaf yellow tea drinking on diabetes and diabetic nephropathy in mice."Food Science and Human Wellness.2023 Sep;12:1660 629. [IF=9.231] Yue Yuan et al."Fabrication and Characterization of Natural Polyphenol and ZnO Nanoparticles Loaded Protein-based Biopolymer Multifunction Electrospun Nanofiber Films, and Application in Fruit Preservation."FOOD CHEMISTRY.2023 Mar;:135851 628. [IF=9.231] Yingying Li et al."Nontargeted and targeted metabolomics analysis for evaluating the effect of “golden flora” amount on the sensory quality, metabolites, and the alpha-amylase and lipase inhibitory activities of Fu brick tea."FOOD CHEMISTRY.2023 Aug;416:1 627. [IF=9.231] Yuqing Cui et al."The inhibition effects of chlorogenic acid on the formation of colored oxidation products of (?)-epigallocatechin gallate under enzymatic oxidation."FOOD CHEMISTRY.2023 Aug;417:135895 626. [IF=9.231] Weili Li et al."Metabolite fingerprinting of the ripening process in Pixian douban using a feature-based molecular network and metabolomics analysis."FOOD CHEMISTRY.2023 Aug;418:135940 625. [IF=4.601] Guizhou Hu et al."Rapidly and accurately screening histidine decarboxylase inhibitors from Radix Paeoniae alba using ultrafiltration–high performance liquid chromatography/mass spectrometry combined with enzyme channel blocking and directional enrichment 624. [IF=4.927] Wengang Zhang et al."Polyphenol Profile and In Vitro Antioxidant and Enzyme Inhibitory Activities of Different Solvent Extracts of Highland Barley Bran."MOLECULES.2023 Jan;28(4):1665 623. [IF=4.927] Si Tan et al."Polyphenol Profile, Antioxidant Activity, and Hypolipidemic Effect of Longan Byproducts."MOLECULES.2023 Jan;28(5):2083 622. [IF=5.895] Zhineng Wang et al."Eucommia Bark/Leaf Extract Improves Lipid Metabolism Disorders by Affecting Intestinal Microbiota and Microbiome–Host Interaction in HFD Mice."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX 621. [IF=5.895] Zongde Jiang et al."Formation Mechanism of Di-N-ethyl-2-pyrrolidinone-Substituted Epigallocatechin Gallate during High-Temperature Roasting of Tea."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX 620. [IF=6.443] Shi-Kang Chen et al."Comprehensive analysis in the nutritional composition, phenolic species and in vitro antioxidant activities of different pea cultivars."Food Chemistry-X.2023 Feb;:100599 619. [IF=6.656] Yanchao Xing et al."Cytochrome P450-mediated herb-drug interaction (HDI) of Polygonum multiflorum Thunb. based on pharmacokinetic studies and in vitro inhibition assays."PHYTOMEDICINE.2023 Feb;:154710 618. [IF=9.231] Yan Hou et al."Widely targeted metabolomics and HPLC analysis elaborated the quality formation of Yunnan pickled tea during the whole process at an industrial scale."FOOD CHEMISTRY.2023 Feb;:135716 617. [IF=2.65] Wei-Qi Yang et al."Online Microextraction Coupled with HPLC-ABTS for Rapid Analysis of Antioxidants from the Root of Polygonum bistorta."Evidence-based Complementary and Alternative Medicine.2023;2023:7496848 616. [IF=3.206] Yan, Xian-Tao et al."Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage."Applied Biological 615. [IF=3.612] Jiao Wu et al."Quantification of bioactive components and evaluation of microbial community and antibacterial activity from Heterotrigona itama and Tetrigona binghami honeys."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Jan;: 614. [IF=3.693] Meihua Xi et al."Antioxidant and antimicrobial characteristics of ethyl acetate polar fractions from walnut green husk."JOURNAL OF FOOD SCIENCE.2023 Jan;: 613. [IF=5.561] Zhili Ma et al."Effects of Maturity and Processing on the Volatile Components, Phytochemical Profiles and Antioxidant Activity of Lotus (Nelumbo nucifera) Leaf."Foods.2023 Jan;12(1):198 612. [IF=7.104] Guowei Man et al."Comparison of thermal and non-thermal extraction methods on free and bound phenolics in pomegranate peel."Innovative Food Science & Emerging Technologies.2023 Mar;84:103291 611. [IF=9.231] Yan Cao et al."Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by different phenolic acids and the interaction mechanism."FOOD CHEMISTRY.2023 Jan;:135409 610. [IF=1.698] Mengjie Xue et al."Illumination on Chemical Compounds from Qufeng Zhitong Capsule and Its Potential Pharmacological Mechanism against Rheumatoid Arthritis Based on UHPLC/Q-Orbitrap-MS Combined with Network Pharmacology Analysis."International Journal of A 609. [IF=2.745] Huirong Zhang et al."Comparison of differences in chemical composition and related antioxidant activity of Snow lotus from different origins."CHEMISTRY & BIODIVERSITY.2022 Dec;: 608. [IF=3.498] Wang, Xufeng et al."Red beetroot juice fermented by water kefir grains: physicochemical, antioxidant profile and anticancer activity."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2022 Dec;:1-12 607. [IF=4.342] MeiLing Han et al."Analysis of physicochemical and antioxidant properties of Malus spp. petals reveals factors involved in flower color change and market value."SCIENTIA HORTICULTURAE.2023 Feb;310:111688 606. [IF=6.056] Xi Chen et al."Effect of extrusion on phenolics from Jizi439 black wheat bran: The profile, structure, and bioactivities."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Dec;:114369 605. [IF=6.449] Xiaoxiao Wang et al."Physicochemical analysis, sensorial evaluation, astringent component identification and aroma-active compounds of herbaceous Peony (Paeonia lactiflora Pall) black tea."INDUSTRIAL CROPS AND PRODUCTS.2023 Mar;193:116159 604. [IF=7.425] Xiaoya Sun et al."Characterization and identification of chemical constituents in Corni Fructus and effect of storage using UHPLC-LTQ-Orbitrap-MS."FOOD RESEARCH INTERNATIONAL.2022 Dec;:112330 603. [IF=9.231] Huifang Zhang et al."Antioxidant and anti-inflammatory activities of rape bee pollen after fermentation and their correlation with chemical components by ultra-performance liquid chromatography-quadrupole time of flight mass spectrometry-based untargeted 602. [IF=3.117] Wu, Di et al."Gallic acid-fortified buckwheat Wantuo: characteristics of in vitro starch digestibility, antioxidant and eating quality."JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE.2022 Nov;:1-11 601. [IF=3.498] Feng, Tao et al."Characterization and classification of non-herbal honey and herb honey with the chemometric approach."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2022 Nov;:1-9 600. [IF=5.123] Xianxiu Li et al."Effects of Lactic Acid Bacteria Fermentation on Physicochemical Properties, Functional Compounds and Antioxidant Activity of Edible Grass."Fermentation-Basel.2022 Nov;8(11):647 599. [IF=5.561] Yanran Li et al."Investigation of the Effect of Rice Bran Content on the Antioxidant Capacity and Related Molecular Conformations of Plant-Based Simulated Meat Based on Raman Spectroscopy."Foods.2022 Jan;11(21):3529 598. [IF=5.561] Mengyang Zhang et al."Physical, Mechanical and Biological Properties of Phenolic Acid-Grafted Soluble Soybean Polysaccharide Films."Foods.2022 Jan;11(22):3747 597. [IF=5.561] Ling Zhu et al."Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice."Foods.2022 Jan;11(22):3699 596. [IF=5.561] Qingping Ma et al."Pea-Tea Intercropping Improves Tea Quality through Regulating Amino Acid Metabolism and Flavonoid Biosynthesis."Foods.2022 Jan;11(22):3746 595. [IF=6.056] Heyu Shen et al."Inhibitory kinetics and mechanism of active compounds in green walnut husk against α-glucosidase: Spectroscopy and molecular docking analyses."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Dec;172:114179 594. [IF=6.59] Yuxiao Wu et al."Chemical profile and antioxidant activity of bidirectional metabolites from Tremella fuciformis and Acanthopanax trifoliatus as assessed using response surface methodology.."Frontiers in Nutrition.2022 Nov;9:1035788-1035788 593. [IF=7.425] Meng Li et al."Effect of enzymatic hydrolysis on volatile flavor compounds of Monascus-fermented tartary buckwheat based on headspace gas chromatography-ion mobility spectrometry."FOOD RESEARCH INTERNATIONAL.2023 Jan;163:112180 592. [IF=7.425] Jifan Zhang et al."Inconsistency between polyphenol-enzyme binding interactions and enzyme inhibition: Galloyl moiety decreases amyloglucosidase inhibition of catechins."FOOD RESEARCH INTERNATIONAL.2023 Jan;163:112155 591. [IF=7.425] Lin Chen et al."Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:112110 590. [IF=7.425] Jie Zhou et al."Widely targeted metabolomics using UPLC-QTRAP-MS/MS reveals chemical changes during the processing of black tea from the cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:112169 589. [IF=9.231] Rui Cui et al."Mechanistic studies of polyphenols reducing the trypsin inhibitory activity of ovomucoid: Structure, conformation, and interactions."FOOD CHEMISTRY.2023 May;408:135063 588. [IF=9.231] Yaxin Zhao et al."Electrospun natural polypeptides based nanofabrics enriched with antioxidant polyphenols for active food preservation."FOOD CHEMISTRY.2023 Mar;405:134991 587. [IF=2.534] Ren Li et al."The effect of cold plasma pretreatment on GABA, γ-oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination."CEREAL CHEMISTRY.2022 Oct;: 586. [IF=2.745] Jiannan Ma et al."Chemical Constituents of Cyperus esculentus Leaves and The Protective Effect Against Agricultural Fungicide-Induced Hepatotoxicity."CHEMISTRY & BIODIVERSITY.2022 Oct;: 585. [IF=2.923] Jiahui Wang et al."Inheritance of Fruit Weight, Size and Organic Acid Content in a Distant Hybrid Population of Longan ‘Huanongzao’ and Lychee ‘Ziniangxi’."Horticulturae.2022 Nov;8(11):999 584. [IF=4.125] Fuhao Tang et al."Screening Strategy for Predominant phenolic components of digestive enzyme inhibitors in Passion Fruit Peel Extracts on Simulated Gastrointestinal Digestion."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2022 Oct;: 583. [IF=6.269] Yan Huang et al."Effects of polysaccharides-riched Prunus mume fruit juice concentrate on uric acid excretion and gut microbiota in mice with adenine-induced chronic kidney disease."Current Research in Food Science.2022 Jan;5:2135 582. [IF=6.317] Zirui Huang et al."Sanghuangporus vaninii mixture ameliorated type 2 diabetes mellitus and altered intestinal microbiota in mice."Food & Function.2022 Oct;: 581. [IF=7.425] Jiahui Zhong et al."Natural variation on free, esterified, glycosylated and insoluble-bound phenolics of Rubus chingii Hu: Correlation between phenolic constituents and antioxidant activities."FOOD RESEARCH INTERNATIONAL.2022 Oct;:112043 580. [IF=1.628] Junhua He et al."Comprehensive Evaluation of Quality of Camellia semiserrata Seed Oils from Various Harvest Dates."Journal of Oleo Science 579. [IF=2.609] Ping Jiang et al."Effect of milling on proximate composition, γ-oryzanol, vitamin B1, polyphenolic and bioaccessibility of phenolic of brown rice."JOURNAL OF FOOD PROCESSING AND PRESERVATION.2022 Sep;:e17215 578. [IF=3.251] Zhenning Dai et al."Gallic Acid Ameliorates the Inflammatory State of Periodontal Ligament Stem Cells and Promotes Pro-Osteodifferentiation Capabilities of Inflammatory Stem Cell-Derived Exosomes."Life-Basel.2022 Sep;12(9):1392 577. [IF=5.123] Xiantao Yan et al."Screening of Lactic Acid Bacteria Suitable for the Fermentation of Shenheling Slimming Beverages Based on the Activity Inhibition of Energy Digestive Enzymes and a Sensory Evaluation."Fermentation-Basel.2022 Oct;8(10):482 576. [IF=5.168] Pan Wang et al."Discovery and characterization of novel ATP citrate lyase inhibitors from natural products by a luminescence-based assay."CHEMICO-BIOLOGICAL INTERACTIONS.2022 Nov;367:110199 575. [IF=6.056] Wandi Yin et al."Removal of bound polyphenols and its effect on structure, physicochemical and functional properties of insoluble dietary fiber from adzuki bean seed coat."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Nov;169:114011 574. [IF=6.056] Nuoya Wang et al."Revealing the co-fermentation of Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality of cider based on the metabolomic and transcriptomic analysis."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Oct;168:113943 573. [IF=6.064] Jin Xu et al."Effects of novel cellulase (Cel 906) and probiotic yeast fermentation on antioxidant and anti-inflammatory activities of vine tea (Ampelopsis grossedentata).."Frontiers in Bioengineering and Biotechnology.2022 Sep;10:1006316-1006316 572. [IF=6.317] Meng Jia et al."Gut microbiota derived structural changes of phenolic compounds from colored rice and its corresponding fermentation property."Food & Function.2022 Sep;: 571. [IF=7.419] Yule Wang et al."Discovery of anti-stroke active substances in Guhong injection based on multi-phenotypic screening of zebrafish."BIOMEDICINE & PHARMACOTHERAPY.2022 Nov;155:113744 570. [IF=7.425] Nan Sun et al."Purification, composition and activity of bound polyphenols from mung bean coat dietary fiber."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:111997 569. [IF=5.561] Buhailiqiemu Abudureheman et al."Evaluation of Biochemical Properties, Antioxidant Activities and Phenolic Content of Two Wild-Grown Berberis Fruits: Berberis nummularia and Berberis atrocarpa."Foods.2022 Jan;11(17):2569 568. [IF=5.988] Qihan Luo et al."Chang qing formula ameliorates colitis-associated colorectal cancer via suppressing IL-17/NF-κB/STAT3 pathway in mice as revealed by network pharmacology study."Frontiers in Pharmacology.2022; 13: 893231 567. [IF=6.656] Di Deng et al."Sinisan alleviates depression-like behaviors by regulating mitochondrial function and synaptic plasticity in maternal separation rats."PHYTOMEDICINE.2022 Aug;:154395 566. [IF=7.425] Jiao Wu et al."Bioactive characterization of multifloral honeys from Apis cerana cerana, Apis dorsata, and Lepidotrigona flavibasis."FOOD RESEARCH INTERNATIONAL.2022 Nov;161:111808 565. [IF=7.675] Ning Jin et al."A Comprehensive Evaluation of Effects on Water-Level Deficits on Tomato Polyphenol Composition, Nutritional Quality and Antioxidant Capacity."Antioxidants.2022 Aug;11(8):1585 564. [IF=8.749] Xuan Zhou et al."High-pressure carbon dioxide treatment and vacuum packaging alleviate the yellowing of peeled Chinese water chestnut (Eleocharis tuberosa)."Food Packaging and Shelf Life.2022 Dec;34:100927 563. [IF=2.382] Xiong Chen et al."Rapid identification of total phenolic content levels in boletes by two-dimensional correlation spectroscopy combined with deep learning."VIBRATIONAL SPECTROSCOPY.2022 Jul;121:103404 562. [IF=3.571] Gen Xue et al."The qualitative and quantitative profiling for quality assessment of Yinxing Mihuan Oral Solution and the stability study on the focused flavonol glycosides."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS.2022 Sep;219:114937 561. [IF=4.026] Dong Xiangru et al."A Novel Preparation Method for Effervescent Tablets of Xianganfang Containing Fresh Juice using a Semi-Solid Extrusion 3D Printer with Three Cartridge Holders."AAPS PHARMSCITECH.2022 Aug;23(6):1-13 560. [IF=4.342] Liyang Wu et al."Chemical compositions of raspberry leaves influenced by growth season, cultivars and leaf position."SCIENTIA HORTICULTURAE.2022 Oct;304:111349 559. [IF=5.318] Zhuoya Xiang et al."Assessment of free and bound phenolics in the flowers and floral organs of two Camellia species flower and their antioxidant activities."Food Bioscience.2022 Oct;49:101905 558. [IF=5.561] Bin Dang et al."Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau."Foods.2022 Jan;11(14):2025 557. [IF=5.561] Xueshan Yang et al."Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine."Foods.2022 Jan;11(14):2007 556. [IF=5.988] Yu Zhenyan et al."Studies on Chemical Characterization of Ginkgo Amillaria Oral Solution and Its Drug–Drug Interaction With Piceatannol 3′-O-β-D-Glucopyranoside for Injection."Frontiers in Pharmacology.2022 Jul;0:2548 555. [IF=7.425] Na-Na Wu et al."Effect of germination in the form of paddy rice and brown rice on their phytic acid, GABA, γ-oryzanol, phenolics, flavonoids and antioxidant capacity."FOOD RESEARCH INTERNATIONAL.2022 Jul;:111603 554. [IF=7.425] Yanan He et al."Effect of germination on the main chemical compounds and 5-methyltetrahydrofolate metabolism of different quinoa varieties."FOOD RESEARCH INTERNATIONAL.2022 Sep;159:111601 553. [IF=7.425] Mengwan Li et al."A new strategy for grading of Lu’an guapian green tea by combination of differentiated metabolites and hypoglycaemia effect."FOOD RESEARCH INTERNATIONAL.2022 Sep;159:111639 552. [IF=2.594] Xue Mengjie et al."Quantitative Analysis of Multicomponents in Qufeng Zhitong Capsule and Application of Network Pharmacology to Explore the Anti-Inflammatory Activity of Focused Compounds."Journal of Analytical Methods in Chemistry.2022;2022:4229945 551. [IF=3.614] Jing Liu et al."Phytochemical identification of Xiaoer Huanglong Granule and pharmacokinetic study in the rat using its seven major bioactive components."JOURNAL OF SEPARATION SCIENCE 550. [IF=4.601] Menghan Chen et al."Rapid screening of neuraminidase inhibitors with the benzoic acid skeleton from Paeonia suffruticosa Andrews by solid-phase extraction with an enzyme activity switch combined with mass spectrometry analysis."JOURNAL OF CHROMATOGRAPHY A 549. [IF=5.561] Xiaopeng Qin et al."Comparative Composition Structure and Selected Techno-Functional Elucidation of Flaxseed Protein Fractions."Foods.2022 Jan;11(13):1820 548. [IF=5.581] Bai Tingting et al."Scavenging of ROS After Eugenol Treatment as Mechanism of Slowing Down Membrane Lipid Metabolism to Maintain the Surface Color of Fresh-Cut Yam."Food and Bioprocess Technology.2022 Jun;:1-15 547. [IF=6.443] Huajie Wang et al."Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality."Food Chemistry-X.2022 Jun;14:100354 546. [IF=6.449] Yu Zhang et al."Evaluation of in vitro anti-acne activities of Ocimum basilicum L. water extract."INDUSTRIAL CROPS AND PRODUCTS.2022 Oct;186:115205 545. [IF=9.231] Balarabe B et al."Potential valorisation of baobab (Adansonia digitata) seeds as a coffee substitute: Insights and comparisons on the effect of roasting on quality, sensory profiles, and characterisation of volatile aroma compounds by HS-SPME/GC–MS."FOOD  544. [IF=3.167] Daojiu Zhang et al."Loadings of lycopene in emulsion and sodium alginate–K-carrageenan composite systems: Preparation, characterization, bioaccessibility, and kinetics."JOURNAL OF FOOD SCIENCE 543. [IF=3.713] Ren Li et al."Effects of germination time on phenolics, antioxidant capacity, in vitro phenolic bioaccessibility and starch digestibility in sorghum."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 542. [IF=5.811] Kong Wei-Song et al."Beware of the Potential Risks for Polygoni Multiflori Caulis-Induced Liver Injury."Front Pharmacol. 2022 Apr;0:928 541. [IF=1.978] Chen Ming-jun et al."Composite Sophora Colon-Soluble Capsule Ameliorates DSS-Induced Ulcerative Colitis in Mice via Gut Microbiota-Derived Butyric Acid and NCR+ ILC3."Chin J Integr Med. 2022 Apr;:1-10 540. [IF=3.935] Yi-Jie Qian et al."Quality evaluation of raw and processed Corni Fructus by UHPLC-QTOF-MS and HPLC coupled with color determination."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS. 2022 Sep;218:114842 539. [IF=3.361] Jia Cheng et al."A new method for simultaneous determination of 14 phenolic acids in agricultural soils by multiwavelength HPLC-PDA analysis."RSC Advances. 2022 May;12(23):14939-14944 538. [IF=4.952] Wenyue Yu et al."Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches."LWT-FOOD SCIENCE AND TECHNOLOGY. 2022 Jun;163:1135 537. [IF=5.154] Erdong Yuan et al."Roles of Adinandra nitida (Theaceae) and camellianin A in HCl/ethanol-induced acute gastric ulcer in mice."Food Science and Human Wellness. 2022 Jul;11:1053 536. [IF=5.154] Ying Jiang et al."Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice."Food Science and Human Wellness. 202 535. [IF=5.34] Dong Shao et al."Identification of the active compounds and functional mechanisms of Jinshui Huanxian formula in pulmonary fibrosis by integrating serum pharmacochemistry with network pharmacology."PHYTOMEDICINE. 2022 Jul;102:154177 534. [IF=4.412] Hui-Min Jin et al."Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors."MOLECULES. 2022 Jan;27(11):3411 533. [IF=4.329] Xiaomeng Lu et al."Preparation and Characterization of Yellow Peach Peel/Sodium Alginate/Glycerol Antioxidant Film Applicable for Oil Package."Polymers. 2022 Jan;14(9):1693 532. [IF=4.35] Xian-Tao Yan et al."In Vitro Anti-Obesity Effect of Shenheling Extract (SHLE) Fermented with Lactobacillus fermentum grx08."Foods. 2022 Jan;11(9):1221 531. [IF=4.35] Xi Chen et al."Comparison and Optimization of Different Extraction Methods of Bound Phenolics from Jizi439 Black Wheat Bran."Foods. 2022 Jan;11(10):1478 530. [IF=5.396] Chunyin Qin et al."Comparison on the chemical composition, antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion."Food & Function. 2022 Apr;: 529. [IF=5.548] Wanlu Ma et al."High-pressure carbon dioxide treatment alleviates browning development by regulating membrane lipid metabolism in fresh-cut lettuce."Food Control. 2022 Apr;134:108749 528. [IF=5.396] Mengxue He et al."Influence of extraction technology on rapeseed oil functional quality: a study on rapeseed polyphenols."Food Funct. 2021 Dec;: 527. [IF=4.35] Jiaqi Wang et al."Research on the Consumption Trend, Nutritional Value, Biological Activity Evaluation, and Sensory Properties of Mini Fruits and Vegetables."Foods. 2021 Dec;10(12):2966 526. [IF=3.638] Meina Zhang et al."Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid."Journal Of The Science Of Food And Agriculture. 2021 Dec 14 525. [IF=6.576] Guowei Man et al."Profiling Phenolic Composition in Pomegranate Peel From Nine Selected Cultivars Using UHPLC-QTOF-MS and UPLC-QQQ-MS."Front Nutr. 2021; 8: 807447 524. [IF=4.556] Yiyu Ren et al."Metabolomics, sensory evaluation, and enzymatic hydrolysis reveal the effect of storage on the critical astringency-active components of crude Pu-erh tea."J Food Compos Anal. 2022 Apr;107:104387 523. [IF=4.411] Yuan Ma et al."Reflux Extraction Optimization and Antioxidant Activity of Phenolic Compounds from Pleioblastus amarus (Keng) Shell."Molecules. 2022 Jan;27(2):362 522. [IF=4.098] Le Yang et al."Two-dimensional correlation spectroscopy indicates the infrared spectral markers of the optimum scorching degree of rhubarb (Rhei Radix et Rhizoma) to enhance the anti-inflammatory activity."Spectrochim Acta A. 2022 Apr;270:120853 521. [IF=3.463] Ping Wang et al."Systematic transcriptomic and metabolomic analysis of walnut (Juglans regia L.) fruit to trace variations in antioxidant activity during ripening."Sci Hortic-Amsterdam. 2022 Mar;295:110849 520. [IF=6.576] Jie Yang et al."Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities."Front Nutr. 2022; 9: 83 519. [IF=6.475] Guoping Lai et al."Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing."Food Res Int. 2022 May;155:111041 518. [IF=5.81] Zhu DW et al."Exploring the Anti-Pulmonary Fibrosis Mechanism of Jingyin Granule by Network Pharmacology Strategy.."Front Pharmacol. 2022 Feb;13:825667-825667 517. [IF=4.35] Shuyuan Liu et al."Comparative Assessment of the Antibacterial Efficacies and Mechanisms of Different Tea Extracts."Foods. 2022 Jan;11(4):620 516. [IF=3.167] Jin Gan et al."Purification of polyphenols from Phyllanthus emblica L. pomace using macroporous resins: Antioxidant activity and potential anti-Alzheimer's effects."J Food Sci. 2022 Mar;87(3):1244-1256 515. [IF=2.998] Wang Zhaoxiang et al."Effect of vineyard row orientation on microclimate, phenolic compounds, individual anthocyanins, and free volatile compounds of Cabernet Sauvignon (Vitis vinifera L.) in a high-altitude arid valley."Eur Food Res Technol. 2022 Feb;:1 514. [IF=9.147] Qais Ali Al-Maqtari et al."Fabrication and characterization of chitosan/gelatin films loaded with microcapsules of Pulicaria jaubertii extract."Food Hydrocolloid. 2022 Aug;129:107624 513. [IF=7.514] Yuqing Cui et al."Identification of low-molecular-weight color contributors of black tea infusion by metabolomics analysis based on UV–visible spectroscopy and mass spectrometry."Food Chem. 2022 Aug;386:132788 512. [IF=6.953] Jiaqi Tan et al."Separation of gallic acid from Cornus officinalis and its interactions with corn starch."Int J Biol Macromol. 2022 May;208:390 511. [IF=5.396] Zhe Wang et al."Platycodon grandiflorum root fermentation broth reduces inflammation in a mouse IBD model through the AMPK/NF-κB/NLRP3 pathway."Food Funct. 2022 Mar;: 510. [IF=5.246] Wei Gu et al."Investigation of Tannins Transformation in Sanguisorbae Radix Over Carbonizing by Stir-Frying."Front Mol Biosci. 2022; 9: 762224 509. [IF=2.408] Fang Wu et al."Optimization of the Extraction of Total Phenols from Medicago sativa and Its Antioxidant Capacity."Chemistry & Biodiversity. 2022 Mar 08 508. [IF=4.411] Peng-Cheng Zheng et al.Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea.Molecules. 2021 Jan;26(21):6718 507. [IF=4.411] Yue Li et al.Impact of Drying Methods on Phenolic Components and Antioxidant Activity of Sea Buckthorn (Hippophae rhamnoides L.) Berries from Different Varieties in China.Molecules. 2021 Jan;26(23):7189 506. [IF=1.154] Lei Liu et al."Antioxidant and antibacterial activities of 13 ornamental herbaceous peony cultivars: a comparative study with stems and leaves."New Zealand Journal Of Crop And Horticultural Science. 2021 Jun 23 505. [IF=1.601] Na Liu et al."Quality Assessment of Five Mono-cultivar Virgin Olive Oils Produced in Longnan (China) from 2013 to 2017."Journal of Oleo Science. 2021 Mar 04 504. [IF=1.614] TengFei Lei et al."Optimisation of ultrasonic-assisted extraction of natural dyes from pomegranate rind using response surface methodology and its characterisation."Color Technol. 2021 Jun;137(3):259-271 503. [IF=1.953] Jia-li Xu et al."Application of waterborne rosin polymer coating for preserving strawberry during storage."J Food Safety. 2020 Jun;40(3):e12791 502. [IF=2.162] Weixiang Wang et al."Optimization of ultrasound-assisted aqueous two phase extraction of polyphenols from olive leaves."Prep Biochem Biotech. 2021;51(8):821-831 501. [IF=2.19] Shenglong Jiao et al."Optimization of enzyme-assisted extraction of bioactive-rich juice from Chaenomeles sinensis (Thouin) Koehne by response surface methodology."J Food Process Pres. 2020 Sep;44(9):e14638 500. [IF=2.352] Luo Ting et al."Phytochemical composition and potential biological activities assessment of raspberry leaf extracts from nine different raspberry species and raspberry leaf tea."J Berry Res. 2020 Jan;10(2):295-309 499. [IF=2.431] Su Shang et al."Diversity of red, green and black cultivars of Chinese Toon [Toona sinensis (A. Juss.) Roem]: anthocyanins, flavonols and antioxidant activity."J Food Meas Charact. 2020 Dec;14(6):3206-3215 498. [IF=2.431] Li Chengcheng et al."Effects of different extraction methods on yield, purity, composition, antioxidant and antimicrobial activities of phenolics from peony flowers."J Food Meas Charact. 2020 Apr;14(2):716-724 497. [IF=2.431] AL-Ansi Waleed et al."Evaluating the role of microwave-baking and fennel (Foeniculum vulgare L.)/nigella (Nigella sativa L.) on acrylamide growth and antioxidants potential in biscuits."J Food Meas Charact. 2019 Sep;13(3):2426-2437 496. [IF=2.431] Al-Maqtari Qais Ali et al."Evaluation of bioactive compounds and antibacterial activity of Pulicaria jaubertii extract obtained by supercritical and conventional methods."J Food Meas Charact. 2021 Feb;15(1):449-456 495. [IF=2.431] Cao Xuejiao et al."Comparison of phenolic substances and antioxidant activities in different varieties of chrysanthemum flower under simulated tea making conditions."J Food Meas Charact. 2020 Jun;14(3):1443-1450 494. [IF=2.45] Zhu Kai et al."Preventive Effect of Liupao Tea Polyphenols on HCl/Ethanol-Induced Gastric Injury in Mice."J Food Quality. 2020;2020:5462836 493. [IF=2.478] Kun Li et al."Composition, Antivirulence Activity, and Active Property Distribution of the Fruit of Terminalia chebula Retz."J Food Sci. 2019 Jul;84(7):1721-1729 492. [IF=2.72] Wenfeng Li et al."Citric acid-enhanced dissolution of polyphenols during soaking of different teas."J Food Biochem. 2019 Dec;43(12):e13046 491. [IF=2.72] Meiling Han et al."Phenolic compounds present in fruit extracts of Malus spp. show antioxidative and pro-apoptotic effects on human gastric cancer cell lines."J Food Biochem. 2019 Nov;43(11):e13028 490. [IF=2.72] Mengke Wang et al."Phytochemicals and bioactive analysis of different sweet tea (Lithocarpus litseifolius [Hance] Chun) varieties."J Food Biochem. 2021 Mar;45(3):e13183 489. [IF=2.72] Wenfeng Li et al."Effect of hot air drying on the polyphenol profile of Hongjv (Citrus reticulata Blanco, CV. Hongjv) peel: A multivariate analysis."J Food Biochem. 2020 May;44(5):e13174 488. [IF=2.727] Yuan Ma et al."Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high-pressure processing and thermal treatment."Int J Food Prop. 2019;22(1):1250-1269 487. [IF=2.727] Qinyuan Liu et al."Quality and aroma characteristics of honey peach wines as influenced by different maturity."Int J Food Prop. 2020;23(1):445-458 486. [IF=2.863] Qiaoran Zheng et al."Optimizing synchronous extraction and antioxidant activity evaluation of polyphenols and polysaccharides from Ya'an Tibetan tea (Camellia sinensis)."Food Sci Nutr. 2020 Jan;8(1):489-499 485. [IF=2.863] Chang Zhou et al."Antioxidant and α-glucosidase inhibitory capacity of nonextractable polyphenols in Mopan persimmon."Food Sci Nutr. 2020 Oct;8(10):5729-5737 484. [IF=2.863] Penghui Yu et al."Distinct variation in taste quality of Congou black tea during a single spring season."Food Sci Nutr. 2020 Apr;8(4):1848-1856 483. [IF=2.863] Jie Hu et al."Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum- and Saccharomyces cerevisiae-fermented mulberry wine."Food Sci Nutr. 2021 Nov;9(11):6294-6306 482. [IF=3.167] Mukang Luo et al."Comparative analysis of the morphological property and chemical composition of soluble and insoluble dietary fiber with bound phenolic compounds from different algae."J Food Sci. 2020 Nov;85(11):3843-3851 481. [IF=3.312] Wang Jing et al."A transcriptome analysis of the antibacterial mechanism of flavonoids from Sedum aizoon L. against Shewanella putrefaciens."World J Microb Biot. 2020 Jul;36(7):1-14 480. [IF=3.361] Qinglian Xu et al."Effect of different superfine grinding technologies on the physicochemical and antioxidant properties of tartary buckwheat bran powder."Rsc Adv. 2021 Sep;11(49):30898-30910 479. [IF=3.361] Zhineng Wang et al."Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp."Rsc Adv. 2020 Feb;10(12):6743-6751 478. [IF=3.373] Minzhuo Liu et al."Separation of α-glucosidase inhibitors from Potentilla kleiniana Wight et Arn using solvent and flow-rate gradient high-speed counter-current chromatography target-guided by ultrafiltration HPLC-MS screening."Phytochem Analysis. 2019 No 477. [IF=3.463] Jing Yang et al."Evaluation of physicochemical properties in three raspberries (Rubus idaeus) at five ripening stages in northern China."Sci Hortic-Amsterdam. 2020 Mar;263:109146 476. [IF=3.463] Weibao Kong et al."Dynamic assessment of the fruit quality of olives cultivated in Longnan (China) during ripening."Sci Hortic-Amsterdam. 2019 Jul;253:8 475. [IF=3.543] Ke Xiang et al."Highly Augmented Antioxidant and Anticancer Effect of Biocompatible MIL-100(Fe)@SiO2-Immobilized Green Tea Catechin."J Inorg Organomet P. 2020 Mar;30(3):935-942 474. [IF=3.616] Chengtao Yu et al."Effect of cooking pressure on phenolic compounds, gamma-aminobutyric acid, antioxidant activity and volatile compounds of brown rice."J Cereal Sci. 2021 Jan;97:103127 473. [IF=3.638] Tao Bao et al."Green alternative methods for pretreatment of whole jujube before the drying process."Journal Of The Science Of Food And Agriculture. 2021 Aug 11 472. [IF=3.69] Tianyuan Yu et al."Anti-inflammation effect of Qingchang suppository in ulcerative colitis through JAK2/STAT3 signaling pathway in vitro and in vivo."J Ethnopharmacol. 2021 Feb;266:113442 471. [IF=3.703] Adelina Nadya Mara et al."Evaluation of Roasting Conditions as an Attempt to Improve Bioactive Compounds and Antioxidant Activities of Pine Nut Shell and Skin."WASTE AND BIOMASS VALORIZATION. 2021 Oct 04 470. [IF=3.72] Tao Bao et al."Hydrophilic Carboxyl Cotton for in Situ Growth of UiO-66 and Its Application as Adsorbents."Ind Eng Chem Res. 2019;58(44):20331–20339 469. [IF=3.935] Jingyun Zheng et al."A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China."J Pharmaceut Biomed. 2019 Aug;172:268 468. [IF=4.142] Wang Chenxi et al."Systematic quality evaluation of Peiyuan Tongnao capsule by offline two-dimensional liquid chromatography/quadrupole-Orbitrap mass spectrometry and adjusted parallel reaction monitoring of quality markers."Anal Bioanal Chem. 2019 Nov;4 467. [IF=4.171] Xing Zhang et al."Molecular mechanisms of selenium-biofortified soybean protein and polyphenol conjugates in protecting mouse skin damaged by UV-B."Food Funct. 2020 Apr;11(4):3563-3573 466. [IF=4.192] Qiangqiang Li et al."Bee Pollen Extracts Modulate Serum Metabolism in Lipopolysaccharide-Induced Acute Lung Injury Mice with Anti-Inflammatory Effects."J Agr Food Chem. 2019;67(28):7855–7868 465. [IF=4.223] Al-Maqtari Qais Ali et al."Supercritical fluid extraction of four aromatic herbs and assessment of the volatile compositions, bioactive compounds, antibacterial, and anti-biofilm activity."Environ Sci Pollut R. 2021 May;28(20):25479-25492 464. [IF=4.225] Ji Lina et al."Jieduquyuziyin Prescription Suppresses Inflammatory Activity of MRL/lpr Mice and Their Bone Marrow-Derived Macrophages via Inhibiting Expression of IRAK1-NF-κB Signaling Pathway."Front Pharmacol. 2020 Jul;0:1049 463. [IF=4.24] Mingxia Wu et al."Inhibitory effects of acorn (Quercus variabilis Blume) kernel-derived polyphenols on the activities of α-amylase, α-glucosidase, and dipeptidyl peptidase IV."Food Biosci. 2021 Oct;43:101224 462. [IF=4.24] Nana Li et al."Characterization of phenolic compounds and anti-acetylcholinase activity of coconut shells."Food Biosci. 2021 Aug;42:101204 461. [IF=4.24] Mengzhen Han et al."Effect of mixed Lactobacillus on the physicochemical properties of cloudy apple juice with the addition of polyphenols-concentrated solution."Food Biosci. 2021 Jun;41:101049 460. [IF=4.24] Qun Yu et al."Antityrosinase and antioxidant activity of asparagus and its inhibition on B16F10 melanoma cells before and after hydrothermal treatment."Food Biosci. 2021 Jun;41:101026 459. [IF=4.35] Chengcheng Zhang et al."Chemical Characterization and Antioxidant Properties of Ethanolic Extract and Its Fractions from Sweet Potato (Ipomoea batatas L.) Leaves."Foods. 2020 Jan;9(1):15 458. [IF=4.36] Ying-huan Hu et al."Exploration of components and mechanisms of Polygoni Multiflori Radix-induced hepatotoxicity using siRNA -mediated CYP3A4 or UGT1A1 knockdown liver cells."J Ethnopharmacol. 2021 Apr;270:113845 457. [IF=4.36] Xiaoli Zhao et al."Transcriptomic study of the mechanism by which the Kai Yu Zhong Yu recipe improves oocyte quality in a stressed mouse model."J Ethnopharmacol. 2021 Oct;278:114298 456. [IF=4.36] Chunyang Han et al."Protective effect of Polygonatum sibiricum against cadmium-induced testicular injury in mice through inhibiting oxidative stress and mitochondria-mediated apoptosis."J Ethnopharmacol. 2020 Oct;261:113060 455. [IF=4.36] Li-Mei Feng et al."An integrated strategy for discovering effective components of Shaoyao Gancao decoction for treating neuropathic pain by the combination of partial least-squares regression and multi-index comprehensive method."J Ethnopharmacol. 2020 Oc 454. [IF=4.379] Zhang Liang-Liang et al."Chemical composition, antibacterial activity and action mechanism of different extracts from hawthorn (Crataegus pinnatifida Bge.)."Sci Rep-Uk. 2020 Jun;10(1):1-13 453. [IF=4.379] Feng Lin et al."Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipase."Sci Rep-Uk. 2020 Feb;10(1):1-10 452. [IF=4.411] Fang Sheng et al."The Analysis of Phenolic Compounds in Walnut Husk and Pellicle by UPLC-Q-Orbitrap HRMS and HPLC."Molecules. 2021 Jan;26(10):3013 451. [IF=4.411] Ning Jin et al."Comprehensive Evaluation of Amino Acids and Polyphenols in 69 Varieties of Green Cabbage (Brassica oleracea L. var. capitata L.) Based on Multivariate Statistical Analysis."Molecules. 2021 Jan;26(17):5355 450. [IF=4.411] Qinghua Ye et al."Identification and Characterization of Glucosyltransferase That Forms 1-Galloyl-β-d-Glucogallin in Canarium album L., a Functional Fruit Rich in Hydrolysable Tannins."Molecules. 2021 Jan;26(15):4650 449. [IF=4.556] Jinjie Hua et al."Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea."J Food Compos Anal. 2021 Mar;96:103751 448. [IF=4.556] Jianlou Mu et al."Identification of the fatty acids profiles in supercritical CO2 fluid and Soxhlet extraction of Samara oil from different cultivars of Elaeagnus mollis Diels seeds."J Food Compos Anal. 2021 Aug;101:103982 447. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460 446. [IF=4.759] Yi Zhang et al."Screening of inhibitors against histone demethylation jumonji domain-containing protein 3 by capillary electrophoresis."J Chromatogr A. 2020 Feb;1613:460625 445. [IF=4.769] Yuan Hong et al."Determination of bioactive components in the fruits of Cercis chinensis Bunge by HPLC-MS/MS and quality evaluation by principal components and hierarchical cluster analyses."J Pharm Anal. 2021 Aug;11:465 444. [IF=4.889] Qi Zhou et al."Environmental friendly bioactive finishing of wool textiles using the tannin-rich extracts of Chinese tallow (Sapium sebiferum L.) waste/fallen leaves."Dyes Pigments. 2020 May;176:108230 443. [IF=4.952] Zhenzhen Ge et al."Effects of dynamic high-pressure microfluidization on the physicochemical, structural and functional characteristics of Eucommia ulmoides Oliv. seed meal proteins."Lwt Food Sci Technol. 2021 Mar;138:110766 442. [IF=4.952] Yuxin Hao et al."Stability and mechanism of phenolic compounds from raspberry extract under in vitro gastrointestinal digestion."Lwt Food Sci Technol. 2021 Mar;139:110552 441. [IF=4.952] Hong-Shuang Zhang et al."Effects of saturated hot air pretreatment compared to traditional blanching on the physicochemical properties of Apricot (Prunus armeniaca L.) kernels and its skin during removing skin."Lwt Food Sci Technol. 2021 Oct;150:111947 440. [IF=4.952] Guanyi Peng et al."Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber."Lwt Food Sci Technol. 2021 Sep;149:111905 439. [IF=4.952] Si Tan et al."The effects of drying methods on chemical profiles and antioxidant activities of two cultivars of Psidium guajava fruits."Lwt Food Sci Technol. 2020 Jan;118:108723 438. [IF=4.952] Fengfeng Qu et al."The new insight into the influence of fermentation temperature on quality and bioactivities of black tea."Lwt Food Sci Technol. 2020 Jan;117:108646 437. [IF=4.952] Yanglin Ji et al."In vitro and in vivo inhibitory effect of anthocyanin-rich bilberry extract on α-glucosidase and α-amylase."Lwt Food Sci Technol. 2021 Jun;145:111484 436. [IF=4.952] Ying Ji et al."Preparation and characterization of oxidized starch-chitosan complexes for adsorption of procyanidins."Lwt Food Sci Technol. 2020 Jan;117:108610 435. [IF=4.952] Dongxiao Su et al."Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice."Lwt Food Sci Technol. 2019 Dec;116:108578 434. [IF=4.952] Xianrui Liang et al."Separation, UPLC-QTOF-MS/MS analysis, and antioxidant activity of hydrolyzable tannins from water caltrop (Trapa quadrispinosa) pericarps."Lwt Food Sci Technol. 2020 Nov;133:110010 433. [IF=4.952] Jia Xue et al."Contrasting microbiomes of raw and ripened Pu-erh tea associated with distinct chemical profiles."Lwt Food Sci Technol. 2020 Apr;124:109147 432. [IF=4.952] Yue Hu et al."Effect of microwave-assisted hydrothermal extraction on the bioactive compounds and antioxidant activities of dateplum persimmon juice and vinegar."Lwt Food Sci Technol. 2022 Jan;154:112642 431. [IF=4.952] Yinxia Li et al."Effects of fermentation with lactic bacteria on the structural characteristics and physicochemical and functional properties of soluble dietary fiber from prosomillet bran."Lwt Food Sci Technol. 2022 Jan;154:112609 430. [IF=5.277] Jianping Wei et al."Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations."Int J Food Microbiol. 2020 Apr;318:108471 429. [IF=5.279] Qiangqiang Li et al."Extract of Unifloral Camellia sinensis L. Pollen Collected by Apis mellifera L. Honeybees Exerted Inhibitory Effects on Glucose Uptake and Transport by Interacting with Glucose Transporters in Human Intestinal Cells."J Agr Food Chem. 428. [IF=5.279] Huan Zhang et al."Metabolite and Microbiome Profilings of Pickled Tea Elucidate the Role of Anaerobic Fermentation in Promoting High Levels of Gallic Acid Accumulation."J Agr Food Chem. 2020;68(47):13751–13759 427. [IF=5.279] Zongde Jiang et al."Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose."J Agr Food Chem. 2021;69(38):11417–11426 426. [IF=5.34] Gui Zhou et al."Effects of Qing Chang Suppository Powder and its Ingredients on IL-17 Signal Pathway in HT-29 Cells and DSS-induced Mice."Phytomedicine. 2021 Jul;87:153573 425. [IF=5.396] Ruihong Dong et al."Release and metabolism of bound polyphenols from carrot dietary fiber and their potential activity in in vitro digestion and colonic fermentation."Food Funct. 2020 Jul;11(7):6652-6665 424. [IF=5.396] Junwei Cao et al."Number of galloyl moieties and molecular flexibility are both important in alpha-amylase inhibition by galloyl-based polyphenols."Food Funct. 2020 May;11(5):3838-3850 423. [IF=5.396] Binkai Han et al."Ultrasound-assisted enzymatic extraction of Corni Fructus alpha-glucosidase inhibitors improves insulin resistance in HepG2 cells."Food Funct. 2021 Oct;12(20):9808-9819 422. [IF=5.396] Ling Chen et al."Photoprotection of maqui berry against ultraviolet B-induced photodamage in vitro and in vivo."Food Funct. 2020 Mar;11(3):2749-2762 421. [IF=5.455] Lu Lan et al."Quinic acid: a potential antibiofilm agent against clinical resistant Pseudomonas aeruginosa."Chin Med-Uk. 2021 Dec;16(1):1-17 420. [IF=5.537] Dandan Zhou et al."Metabolic analysis of phenolic profiles reveals the enhancements of anthocyanins and procyanidins in postharvest peach as affected by hot air and ultraviolet C."Postharvest Biol Tec. 2020 Sep;167:111227 419. [IF=5.645] Lihang Xie et al."Identification of phytochemical markers for quality evaluation of tree peony stamen using comprehensive HPLC-based analysis."Ind Crop Prod. 2020 Oct;154:112711 418. [IF=5.645] Zhang-Zhen Bai et al."Comparative investigation on metabolites and biological activities of Paeonia ostii stamens from different geographical regions of China."Ind Crop Prod. 2021 Nov;172:114038 417. [IF=5.81] Mu Jianfei et al."Determination of Polyphenols in Ilex kudingcha and Insect Tea (Leaves Altered by Animals) by Ultra-high-performance Liquid Chromatography-Triple Quadrupole Mass Spectrometry (UHPLC-QqQ-MS) and Comparison of Their Anti-Aging Effects."Fro 416. [IF=5.923] Lu Hou et al."Zymolytic Grain Extract (ZGE) Significantly Extends the Lifespan and Enhances the Environmental Stress Resistance of Caenorhabditis elegans."Int J Mol Sci. 2019 Jan;20(14):3489 415. [IF=6.023] Yanju Xiao et al."Effective degradation of the mycotoxin patulin in pear juice by porcine pancreatic lipase."Food Chem Toxicol. 2019 Nov;133:110769 414. [IF=6.023] Yazhen Chen et al."Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame."Food Chem Toxicol. 2020 May;139:111239 413. [IF=6.057] Chenglong Sun et al."1,1′-binaphthyl-2,2′-diamine as a novel MALDI matrix to enhance the in situ imaging of metabolic heterogeneity in lung cancer."Talanta. 2020 Mar;209:120557 412. [IF=6.306] Yunke Huang et al."Ex vivo to in vivo extrapolation of syringic acid and ferulic acid as grape juice proxies for endothelium-dependent vasodilation: Redefining vasoprotective resveratrol of the French paradox."Food Chem. 2021 Jun;:130323 411. [IF=6.475] Shuyuan Liu et al."Comparative studies on the physicochemical profile and potential hypoglycemic activity of different tea extracts: Effect on sucrase-isomaltase activity and glucose transport in Caco-2 cells."Food Res Int. 2021 Oct;148:110604 410. [IF=6.475] Mingchun Wen et al."Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing."Food Res Int. 2021 Oct;148:110588 409. [IF=6.475] Siya Wu et al."Ethanol extract of Sargarsum fusiforme alleviates HFD/STZ-induced hyperglycemia in association with modulation of gut microbiota and intestinal metabolites in type 2 diabetic mice."Food Res Int. 2021 Sep;147:110550 408. [IF=6.475] Xinfeng Zhang et al."Identification and quantitative analysis of phenolic glycosides with antioxidant activity in methanolic extract of Dendrobium catenatum flowers and selection of quality control herb-markers."Food Res Int. 2019 Sep;123:732 407. [IF=6.953] Qais Ali Al-Maqtari et al."Physicochemical properties, microstructure, and storage stability of Pulicaria jaubertii extract microencapsulated with different protein biopolymers and gum arabic as wall materials."Int J Biol Macromol. 2021 Sep;187:939 406. [IF=7.053] Yinxia Chen et al."Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH."Food Hydrocolloid. 2020 May;102:105568 405. [IF=7.132] Li Yang et al."Supercritical extraction and antioxidant activity of major ingredients in Puerariae lobatae root, Pinus massoniana needle, Citrus reticulata peel and their mixture."J Co2 Util. 2021 Jun;48:101518 404. [IF=7.514] Xiaoming Yu et al."Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties."Food Chem. 2021 May;345:128612 403. [IF=7.514] Qais Ali Al-Maqtari et al."Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability."Food Chem. 2021 Jul;350:129249 402. [IF=7.514] Tao Bao et al."Cold plasma: An emerging pretreatment technology for the drying of jujube slices."Food Chem. 2021 Feb;337:127783 401. [IF=7.514] Hongcai Li et al."Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation."Food Chem. 2021 Nov;363:130351 400. [IF=7.514] Piaopiao Long et al."Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation."Food Chem. 2020 May;311:125895 399. [IF=7.514] Ziyun Xu et al."Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew’s ear."Food Chem. 2020 Mar;309:125738 398. [IF=7.514] Jinxue Hou et al."Variations in phenolic acids and antioxidant activity of navel orange at different growth stages."Food Chem. 2021 Oct;360:129980 397. [IF=7.514] Junwei Cao et al."Number of galloyl moiety and intramolecular bonds in galloyl-based polyphenols affect their interaction with alpha-glucosidase."Food Chem. 2022 Jan;367:129846 396. [IF=7.514] Erpeng Chao et al."Drying methods influence the physicochemical and functional properties of seed-used pumpkin."Food Chem. 2022 Feb;369:130937 395. [IF=7.514] Mingchun Wen et al."Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation."Food Chem. 2022 Jan;368:130803 394. [IF=7.514] Li Yang et al."Color-reflected chemical regulations of the scorched rhubarb (Rhei Radix et Rhizoma) revealed by the integration analysis of visible spectrophotometry, Fourier transform infrared spectroscopy and high performance liquid chromatography."Food 393. [IF=7.963] Balarabe B. Ismail et al."Characterizing the phenolic constituents of baobab (Adansonia digitata) fruit shell by LC-MS/QTOF and their in vitro biological activities."Sci Total Environ. 2019 Dec;694:133387 392. [IF=8.198] Luqman Jameel Rather et al."Valorization of Natural Dyes Extracted from Mugwort Leaves (Folium artemisiae argyi) for Wool Fabric Dyeing: Optimization of Extraction and Dyeing Processes with Simultaneous Coloration and Biofunctionalization."Acs Sustain Che 391. [IF=9.147] Jianzhong Zhu et al."Effect of Rosa Roxburghii juice on starch digestibility: A focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling."Food Hydrocolloid. 2022 Feb;123:106966 390. [IF=13.273] Qingqing Zhou et al."Polydopamine-induced growth of mineralized γ-FeOOH nanorods for construction of silk fabric with excellent superhydrophobicity, flame retardancy and UV resistance."Chem Eng J. 2020 Feb;382:122988 389. [IF=1.902] Longfei Lin et al."Characterization of the constituents in rat plasma after oral administration of radix polygoni multiflori extracts by ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometry."Biomed Chromatogr. 2015 Oct;29(10 388. [IF=1.902] Longfei Lin et al."Simultaneous determination of 14 constituents of Radix polygoni multiflori from different geographical areas by liquid chromatography–tandem mass spectrometry."Biomed Chromatogr. 2015 Jul;29(7):1048-1055 387. [IF=1.913] Wang Weifang et al."Response Surface Optimization of Supercritical Carbon Dioxide Extraction of Tea Polyphenols from Green Tea Scraps."J Aoac Int. 2019 Mar;102(2):451-456 386. [IF=2.329] Dong Tian et al."Characterization of Farfarae Flos by Proton Nuclear Magnetic Resonance Fingerprinting and Chemometrics."Anal Lett. 2015;48(1):127-136 385. [IF=2.431] Mahdi Amer Ali et al."Enhancing bio-recovery of bioactive compounds extracted from Citrus medica L. Var. sarcodactylis: optimization performance of integrated of pulsed-ultrasonic/microwave technique."J Food Meas Charact. 2019 Sep;13(3):1661-1673 384. [IF=3] Juan HUANG et al."Chemical profiles and metabolite study of raw and processed Polygoni Multiflori Radix in rats by UPLC-LTQ-Orbitrap MSn spectrometry."Chin J Nat Medicines. 2018 May;16:375 383. [IF=3.205] Zhuangzhuang Li et al."Simultaneous quantification of fifteen compounds in rat plasma by LC-MS/MS and its application to a pharmacokinetic study of Chaihu-Guizhi decoction."J Chromatogr B. 2019 Jan;1105:15 382. [IF=3.361] Hui Li et al."Enrichment and purification of polyphenols in pine cone extracts of Pinus koraiensis Sieb. et Zucc. using a novel multi-channel parallel–serial chromatographic system packed with macroporous resin."Rsc Adv. 2015 Mar;5(39):30711-30718 381. [IF=3.616] Ling Meng et al."Effect of high hydrostatic pressure on the bioactive compounds, antioxidant activity and in vitro digestibility of cooked black rice during refrigerated storage."J Cereal Sci. 2019 Mar;86:54 380. [IF=3.638] Yunfeng Pu et al."Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao)."J Sci Food Agr. 2018 Jan;98(2):628-634 379. [IF=3.645] Lijuan Wang et al."Systematic characterization and simultaneous quantification of the multiple components of Rhododendron dauricum based on high-performance liquid chromatography with quadrupole time-of-flight tandem mass spectrometry."J Sep Sci. 2015 Sep 378. [IF=3.659] Liu Shuyuan et al."In vitro α-glucosidase inhibitory activity of isolated fractions from water extract of Qingzhuan dark tea."Bmc Complem Altern M. 2016 Dec;16(1):1-8 377. [IF=3.757] Yuchen Wang et al."Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics."Process Biochem. 2019 Jan;76:25 376. [IF=3.935] Li Li et al."Rapid identification of urokinase plasminogen activator inhibitors from Traditional Chinese Medicines based on ultrafiltration, LC–MS and in silico docking."J Pharmaceut Biomed. 2019 Feb;164:241 375. [IF=4.032] Yun Zhao et al."Effect of Eclipta prostrata on lipid metabolism in hyperlipidemic animals."Exp Gerontol. 2015 Feb;62:37 374. [IF=4.237] Lei Zhang et al."Ginkgetin aglycone attenuates the apoptosis and inflammation response through nuclear factor‐kB signaling pathway in ischemic‐reperfusion injury."J Cell Biochem. 2019 May;120(5):8078-8085 373. [IF=4.36] Yan Jiang et al."Effects of the ethanol extract of black mulberry (Morus nigra L.) fruit on experimental atherosclerosis in rats."J Ethnopharmacol. 2017 Mar;200:228 372. [IF=4.411] Jun Cao et al."Tailor-Made Deep Eutectic Solvents for Simultaneous Extraction of Five Aromatic Acids from Ginkgo biloba Leaves."Molecules. 2018 Dec;23(12):3214 371. [IF=4.411] Cuihua Chen et al."Quality Evaluation of Apocyni Veneti Folium from Different Habitats and Commercial Herbs Based on Simultaneous Determination of Multiple Bioactive Constituents Combined with Multivariate Statistical Analysis."Molecules. 2018 Mar;23(3):5 370. [IF=4.759] Fangyuan Gao et al."A comprehensive strategy using chromatographic profiles combined with chemometric methods: Application to quality control of Polygonum cuspidatum Sieb. et Zucc."J Chromatogr A. 2016 Sep;1466:67 369. [IF=4.769] Ting Liu et al."Composition analysis and antioxidant activities of the Rhus typhina L. stem."J Pharm Anal. 2019 Oct;9:332 368. [IF=4.952] Dandan Zhao et al."Effect of sodium carbonate solution pretreatment on drying kinetics, antioxidant capacity changes, and final quality of wolfberry (Lycium barbarum) during drying."Lwt Food Sci Technol. 2019 Jan;99:254 367. [IF=4.952] Tahidul Islam et al."Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China."Lwt Food Sci Technol. 2016 Oct;72:423 366. [IF=5.134] Li Yinbin et al."Effect of different encapsulating agent combinations on physicochemical properties and stability of microcapsules loaded with phenolics of plum (Prunus salicina lindl.)."Powder Technol. 2018 Dec;340:459 365. [IF=5.279] Jie Zhou et al."LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea."J Agr Food Chem. 2019;67(19):5405–5412 364. [IF=5.396] Bo Chen et al."Comparative analysis of fecal phenolic content between normal and obese rats after oral administration of tea polyphenols."Food Funct. 2018 Sep;9(9):4858-4864 363. [IF=5.645] Jun Lu et al."Phenolic composition, antioxidant, antibacterial and anti-inflammatory activities of leaf and stem extracts from Cryptotaenia japonica Hassk."Ind Crop Prod. 2018 Oct;122:522 362. [IF=6.057] Zhihong Li et al."New MS network analysis pattern for the rapid identification of constituents from traditional Chinese medicine prescription Lishukang capsules in vitro and in vivo based on UHPLC/Q-TOF-MS."Talanta. 2018 Nov;189:606 361. [IF=6.513] Balarabe B. Ismail et al."Valorisation of baobab (Adansonia digitata) seeds by ultrasound assisted extraction of polyphenolics. Optimisation and comparison with conventional methods."Ultrason Sonochem. 2019 Apr;52:257 360. [IF=7.133] Zhang Junwei et al."Ginkgetin aglycone ameliorates LPS-induced acute kidney injury by activating SIRT1 via inhibiting the NF-κB signaling pathway."Cell Biosci. 2017 Dec;7(1):1-10 359. [IF=7.46] Sainan Wang et al."Rapid synthesis of protein conjugated gold nanoclusters and their application in tea polyphenol sensing."Sensor Actuat B-Chem. 2016 Feb;223:178 358. [IF=7.491] Junlin Deng et al."Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives."Ultrason Sonochem. 2017 Jul;37:328 357. [IF=7.514] Xuemei Guo et al."An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase."Food Chem. 2018 Apr;2 356. [IF=7.514] Shuyuan Liu et al."Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake."Food Chem. 2017 Nov;234:168 355. [IF=7.514] Balarabe B. Ismail et al."LC-MS/QTOF identification of phytochemicals and the effects of solvents on phenolic constituents and antioxidant activity of baobab (Adansonia digitata) fruit pulp."Food Chem. 2019 Mar;277:279 354. [IF=7.514] Kai Hu et al."Phytochemical profiling of the ripening of Chinese mango (Mangifera indica L.) cultivars by real-time monitoring using UPLC-ESI-QTOF-MS and its potential benefits as prebiotic ingredients."Food Chem. 2018 Aug;256:171 353. [IF=7.514] Lu Xu et al."A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China."Food Chem. 2015 May;174:202 352. [IF=9.381] Mingyue Feng et al."Development and preparation of active starch films carrying tea polyphenol."Carbohyd Polym. 2018 Sep;196:162 351. [IF=10.588] Longfei Lin et al."A novel method to analyze hepatotoxic components in Polygonum multiflorum using ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry."J Hazard Mater. 2015 Dec;299:249 350. Nan, Xingmei, et al. "Bioactive fraction of Rhodiola algida against chronic hypoxia-induced pulmonary arterial hypertension and its anti-proliferation mechanism in rats." Journal of ethnopharmacology 216 (2018): 175-183.https://doi.org/10.1016/j.jep.2018.0 349. Nan, Xingmei, et al. "Bioactive fraction of Rhodiola algida against chronic hypoxia-induced pulmonary arterial hypertension and its anti-proliferation mechanism in rats." Journal of ethnopharmacology 216 (2018): 175-183.https://doi.org/10.1016/j.jep.2018.0 348. Deng, Junlin, et al. "Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives." Ultrasonics Sonochemistry 37 (2017): 328-334.https://doi.org/10.1016/j.ultsonch.2017.01.023 347. Li-Mei Feng, Yan-Yan Chen, Ding-Qiao Xu, Rui-Jia Fu, Shi-Jun Yue, Qi Zhao, Yu-Xi Huang, Xue Bai, Mei Wang, Li-Ming Xing, Yu-Ping Tang, Jin-Ao Duan, An integrated strategy for discovering effective components of Shaoyao Gancao decoction for treating neuropa 346. Li-Mei Feng, Yan-Yan Chen, Ding-Qiao Xu, Rui-Jia Fu, Shi-Jun Yue, Qi Zhao, Yu-Xi Huang, Xue Bai, Mei Wang, Li-Ming Xing, Yu-Ping Tang, Jin-Ao Duan, An integrated strategy for discovering effective components of Shaoyao Gancao decoction for treating neuropa 345. Yu, Penghui, et al. "Distinct variation in taste quality of Congou black tea during a single spring season." Food science & nutrition 8.4 (2020): 1848-1856.https://doi.org/10.1002/fsn3.1467 344. Yang, Jing, et al. "Determination of active compounds in raspberry leaf extracts and the effects of extract intake on mice." Food Science and Technology 40 (2019): 124-131.https://doi.org/10.1590/fst.35518 343. Chen, Yazhen, et al. "Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame." Food and Chemical Toxicology 139 (2020): 111239.https://doi.org/10.1016/j.fct.2020.111239 342. Xiang, X., Xiang, Y., Jin, S., Wang, Z., Xu, Y., Su, C., Shi, Q., Chen, C., Yu, Q. and Song, C. (2020), The hypoglycemic effect of extract/fractions from Fuzhuan Brick-Tea in streptozotocin-induced diabetic mice and their active components characterized by 341. Longfei Lin, Hongmei Lin, Miao Zhang, Boran Ni, Xingbin Yin, Changhai Qu, Jian Ni, A novel method to analyze hepatotoxic components in Polygonum multiflorum using ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry, Journal 340. Wei, Yulong, et al. "Exploring the biochemical properties of three polyphenol oxidases from blueberry (Vaccinium corymbosum L.)." Food Chemistry 344 (2021): 128678.https://doi.org/10.1016/j.foodchem.2020.128678 339. Huang, Juan, et al. "Chemical profiles and metabolite study of raw and processed Polygoni Multiflori Radix in rats by UPLC-LTQ-Orbitrap MSn spectrometry." Chinese journal of natural medicines 16.5 (2018): 375-400.https://doi.org/10.1016/S1875-5364(18)30070 338. Li, Wenfeng, et al. "Effect of hot air drying on the polyphenol profile of Hongjv (Citrus reticulata Blanco, CV. Hongjv) peel: A multivariate analysis." Journal of food biochemistry 44.5 (2020): e13174. 337. Li, Wenfeng, et al. "Effect of hot air drying on the polyphenol profile of Hongjv (Citrus reticulata Blanco, CV. Hongjv) peel: A multivariate analysis." Journal of food biochemistry 44.5 (2020): e13174. 336. Huang, Zhiting, et al. "Effects of in vitro simulated digestion on the free and bound phenolic content and antioxidant activity of seven species of seaweeds." International Journal of Food Science & Technology 56.5 (2021): 2365-2374.https://doi.org/10.1111 335. Jiang, Yan, et al. "Effects of the ethanol extract of black mulberry (Morus nigra L.) fruit on experimental atherosclerosis in rats." Journal of ethnopharmacology 200 (2017): 228-235.https://doi.org/10.1016/j.jep.2017.02.037 334. Gao, Lin, et al. "Original Paper Investigation of Processing Technology for Aged Black Jujube." Food Science and Nutrition 3.4 (2019).ttp://dx.doi.org/10.22158/fsns.v3n4p107 333. iao, S, Li, Y, Wang, Z, et al. Optimization of enzyme-assisted extraction of bioactive-rich juice from Chaenomeles sinensis (Thouin) Koehne by response surface methodology. J Food Process Preserv. 2020; 44:e14638. https://doi.org/10.1111/jfpp.14638 332. Chen, Yinxia, and Meihu Ma. "Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH." Food Hydrocolloids 102 (2020): 105568.https://doi.org/10.1016/j.foodhyd.2019.105568 331. Yang, Jing, et al. "Evaluation of physicochemical properties in three raspberries (Rubus idaeus) at five ripening stages in northern China." Scientia Horticulturae 263 (2020): 109146.https://doi.org/10.1016/j.scienta.2019.109146 330. Tan, Si, et al. "Lycopene, polyphenols and antioxidant activities of three characteristic tomato cultivars subjected to two drying methods." Food Chemistry 338 (2021): 128062.https://doi.org/10.1016/j.foodchem.2020.128062 329. Yu, Chengtao, et al. "Effect of cooking pressure on phenolic compounds, gamma-aminobutyric acid, antioxidant activity and volatile compounds of brown rice." Journal of Cereal Science 97 (2021): 103127.https://doi.org/10.1016/j.jcs.2020.103127 328. Wang, Jing, et al. "A transcriptome analysis of the antibacterial mechanism of flavonoids from Sedum aizoon L. against Shewanella putrefaciens." World Journal of Microbiology and Biotechnology 36.7 (2020): 1-14. 327. Si, Xu, et al. "Effect of sulfation on the antioxidant properties and in vitro cell proliferation characteristics of polysaccharides isolated from corn bran." CyTA-Journal of Food 14.4 (2016): 555-564.https://doi.org/10.1080/19476337.2016.1176074 326. Wang, Yan-lei, et al. "Effects of Glycyrrhetinic Acid on GSH Synthesis Induced by Realgar in the Mouse Hippocampus: Involvement of System X_AG^-, System X_C^-, MRP-1, and Nrf2." Molecular neurobiology 54.4 (2017): 3102.DOI:10.1007/s12035-016-9859-5 325. Waleed, AL-Ansi, et al. "Evaluating the role of microwave-baking and fennel (Foeniculum vulgare L.)/nigella (Nigella sativa L.) on acrylamide growth and antioxidants potential in biscuits." Journal of Food Measurement and Characterization 13.3 (2019): 2426 324. Al-Maqtari, Qais Ali, et al. "Evaluation of bioactive compounds and antibacterial activity of Pulicaria jaubertii extract obtained by supercritical and conventional methods." Journal of Food Measurement and Characterization 15.1 (2021): 449-456.https://doi 323. Ke, Xiang, et al. "Highly Augmented Antioxidant and Anticancer Effect of Biocompatible MIL-100 (Fe)@ SiO 2-Immobilized Green Tea Catechin."?Journal of Inorganic and Organometallic Polymers and Materials?30.3 (2020): 935-942. 322. Gao, Yudong, et al. "Highly sensitive determination of gallic acid based on a Pt nanoparticle decorated polyelectrolyte-functionalized graphene modified electrode." Analytical methods 8.48 (2016): 8474-8482.https://doi.org/10.1039/C6AY02583H 321. Li, Yibin, et al. "Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability."?Food Science and Technology?38 (2017): 530-536.https://doi.org/10.1590/1678-457X.09817 320. Fan, Jianxin, Xuemei Qin, and Zhenyu Li. "Molecular docking and multivariate analysis studies of active compounds in the safflower injection." Journal of Liquid Chromatography & Related Technologies 42.19-20 (2019): 673-680.https://doi.org/10.1080/10826076 319. Wang, Yan-lei, et al. "Effects of Glycyrrhetinic Acid on GSH Synthesis Induced by Realgar in the Mouse Hippocampus: Involvement of System X_AG^-, System X_C^-, MRP-1, and Nrf2." Molecular neurobiology 54.4 (2017): 3102.DOI:10.1007/s12035-016-9859-5 318. Xianrui Liang, Yan Jiang, Zili Guo, Sheng Fang, Separation, UPLC-QTOF-MS/MS analysis, and antioxidant activity of hydrolyzable tannins from water caltrop (Trapa quadrispinosa) pericarps, LWT, Volume 133, 2020, 110010, ISSN 0023-6438, https://doi.org/10.101 317. Bao, Tao, et al. "Cold plasma: An emerging pretreatment technology for the drying of jujube slices." Food Chemistry 337 (2021): 127783.https://doi.org/10.1016/j.foodchem.2020.127783 316. Xie, Lihang, et al. "Identification of phytochemical markers for quality evaluation of tree peony stamen using comprehensive HPLC-based analysis."?Industrial Crops and Products?154 (2020): 112711.https://doi.org/10.1016/j.indcrop.2020.112711 315. Zhang, Z., Diao, E., Shen, X., Ma, W., Ji, N. and Dong, H. (2014), Ozone-Induced Changes in Phenols and antioxidant capacities of peanut skins. J Food Process Eng, 37: 506-514. https://doi.org/10.1111/jfpe.12108 314. Liang Zhang, Janio Sousa Santos, Thiago Mendanha Cruz, Mariza Boscacci Marques, Mariana Araújo Vieira do Carmo, Luciana Azevedo, Yijun Wang, Daniel Granato, Multivariate effects of Chinese keemun black tea grades (Camellia sinensis var. sinensis) on the ph 313. Xu, Jia‐li, et al. "Application of waterborne rosin polymer coating for preserving strawberry during storage." Journal of Food Safety 40.3 (2020): e12791.https://doi.org/10.1111/jfs.12791 312. Wang, Zhineng, et al. "Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp." RSC Advances 10.12 (2020): 6743-6751.10.1039/C9RA08393F 311. Luo, Mukang, et al. "Comparison of microwave and high‐pressure processing on bound phenolic composition and antioxidant activities of sorghum hull." International Journal of Food Science & Technology 55.9 (2020): 3190-3202.https://doi.org/10.1111/ijfs.1458 310. Zhao, Dandan, et al. "Effect of sodium carbonate solution pretreatment on drying kinetics, antioxidant capacity changes, and final quality of wolfberry (Lycium barbarum) during drying." Lwt 99 (2019): 254-261.https://doi.org/10.1016/j.lwt.2018.09.066 309. Fangyuan Gao, Zihua Xu, Weizhong Wang, Guocai Lu, Yvan Vander Heyden, Tingting Zhou, Guorong Fan, A comprehensive strategy using chromatographic profiles combined with chemometric methods: Application to quality control of Polygonum cuspidatum Sieb. et Zuc 308. Tian, Dong, et al. "Characterization of Farfarae Flos by proton nuclear magnetic resonance fingerprinting and chemometrics." Analytical Letters 48.1 (2015): 127-136.https://doi.org/10.1080/00032719.2014.936018 307. Lin, Longfei, et al. "Characterization of the constituents in rat plasma after oral administration of radix polygoni multiflori extracts by ultra‐performance liquid chromatography/quadrupole time‐of‐flight mass spectrometry." Biomedical Chromatography 29.1 306. Liu, Shuyuan, et al. "Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake." Food chemistry 234 (2017): 168-173.https://doi.org/10.1016/j.foodchem.2017. 305. Liu, Shuyuan, et al. "Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake." Food chemistry 234 (2017): 168-173.https://doi.org/10.1016/j.foodchem.2017. 304. Liu, Shuyuan, et al. "Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake." Food chemistry 234 (2017): 168-173.https://doi.org/10.1016/j.foodchem.2017. 303. 陸杰,王婷婷,梁琨,安叡,王新宏,陳穎.UPLC-LTQ-Orbitrap-MS法分析大承氣湯化學(xué)成分[J].中成藥,2020,42(12):3275-3280. 302. 盧琪,薛淑靜,楊德,王少華,李露.不同干燥條件下福白菊菊花茶風(fēng)味品質(zhì)的比較分析[J].食品科學(xué),2020,41(20):249-255. 301. ]趙衍輝,劉婷婷,滿靖怡,王淼,趙旻,趙春杰.HPLC法同時(shí)測定三化湯中7種成分的含量[J].沈陽藥科大學(xué)學(xué)報(bào),2021,38(03):272-278. 300. 李慧敏,鄭淘,曾藝瓊,范郁冰,李衛(wèi)真,嚴(yán)建業(yè),趙利平,鄭慧,楊勇.AHP-CRITIC權(quán)重分析法綜合優(yōu)選玉竹全粉改性工藝[J].食品與發(fā)酵工業(yè),2021,47(05):138-146. 299. 蔣夢丹,夏鵬國,梁宗鎖,許鑫瀚,陳喜良,韓蕊蓮.基于顯微結(jié)構(gòu)、抗氧化活性和化學(xué)成分的三葉青須根入藥的可行性研究[J].時(shí)珍國醫(yī)國藥,2020,31(10):2492-2495. 298. 張寶會,姚新轉(zhuǎn),陳湖芳,張傳明,呂立堂.不同加工工藝對刺梨葉茶品質(zhì)和化學(xué)成分的影響[J].特產(chǎn)研究,2021,43(02):57-62. 297. 程玉鑫. 干酪乳桿菌發(fā)酵藍(lán)莓果渣對高脂膳食小鼠腸道屏障功能的調(diào)節(jié)作用及機(jī)制[D].華中農(nóng)業(yè)大學(xué),2020. 296. 暢曉潔.不同成熟度紅棗的酚類物質(zhì)、有機(jī)酸、三萜酸、VC含量及其抗氧化活性研究[J].保鮮與加工,2021,21(02):28-32. 295. 董燕茹,曹妍彥,盧佳純,梅思凡,河潤,陳萍.兒茶素與咖啡堿絡(luò)合物的晶體學(xué)研究[J].茶葉科學(xué),2021,41(01):80-89. 294. 張善明. 針形名優(yōu)綠茶品質(zhì)現(xiàn)狀分析與做形工藝優(yōu)化[D].華中農(nóng)業(yè)大學(xué),2020. 293. 丘苑新,楊靜嫻,何娣,邵曉敏,李存港.黑蒜快速發(fā)酵工藝研究[J].中國調(diào)味品,2021,46(03):114-117. 292. 張曉婷,王滿生,邱浩楠,葉鳳凌,職士淇,陳龍,何強(qiáng),王延周,董怡.青葉苧麻葉多酚超聲輔助提取工藝優(yōu)化及抗氧化活性研究[J].食品與機(jī)械,2020,36(12):152-158. 291. 龔新懷,李明春,辛梅華,趙曉杰,呂橄,徐婕,趙升云.離子液體輔助雙水相系統(tǒng)提取茶渣中茶多酚工藝優(yōu)化[J].食品工業(yè)科技,2020,41(15):158-166. 290. 魏雪琴,武燕蓉,丁瑞,張喚第,龐杰.7種果蔬酵素理化成分及抗氧化活性研究[J].食品科技,2021,46(02):85-90. 289. 喬小燕,操君喜,車勁,陳棟,劉仲華.基于滋味和香氣成分結(jié)合化學(xué)計(jì)量法鑒別不同貯藏年份的康磚茶[J].現(xiàn)代食品科技,2020,36(09):260-269+299. 288. 樊榮,羿國娟,魯蘭,曾銘,周楊楊,程強(qiáng).綠原酸及其13種體內(nèi)主要代謝物的體外抗菌作用研究[J].中草藥,2020,51(24):6239-6245. 287. 楊馨悅,楊宇馳,周秀娟,薛桂新.柑橘果醋發(fā)酵條件的優(yōu)化及其成分分析[J].中國調(diào)味品,2020,45(10):75-79. 286. 陳青青,李柯,唐曉清,耿麗,王磊,彭雅萍.華東覆盆子果、莖與葉的酚類成分及抗氧化活性分析[J].食品科學(xué),2020,41(24):209-215. 285. 謝玉花,許鳳梅,段振華,謝冬娣,蘇輝蘭,宋慕波,商飛飛.輻照劑量對荔枝采后褐變的影響[J].食品科技,2021,46(02):39-43. 284. 馬艷莉,丁玉峰,李素萍,梁靜靜,席曉麗,劉亞瓊,王頡.中國懷來不同葡萄品種品質(zhì)比較[J].食品研究與開發(fā),2020,41(15):137-142. 283. 師聰,解春芝,張建萍,陳尚龍,尼再中.覆盆子不同極性溶劑提取物的抗氧化活性比較[J].食品科技,2021,46(01):220-224. 282. 黎娜,黃懷生,鐘興剛,粟本文.改進(jìn)工藝條件下茶樹品種瀟湘紅21-3的制茶品質(zhì)分析[J].茶葉通訊,2020,47(03):427-432. 281. 陳蓬鳳,梅新,黃師榮,蔡芳,王少華,何建軍,施建斌,隋勇,蔡沙,熊添,陳學(xué)玲,范傳會.不同品種薯尖的總酚、總黃酮含量及抗氧化活性比較[J].現(xiàn)代食品科技,2021,37(03):132-138+15. 280. 徐超,林杰,金傳山,劉軍玲.HPLC指紋圖譜結(jié)合化學(xué)計(jì)量學(xué)比較同株不同生長年限亳白芍化學(xué)成分差異[J].中草藥,2021,52(08):2408-2413. 279. 王玉霞,武曉玉,夏鵬飛,段文達(dá),楊蕊菁,王玉,趙磊.基于AHP-CRITIC復(fù)合加權(quán)法評價(jià)不同發(fā)育期苦水玫瑰品質(zhì)[J].中獸醫(yī)醫(yī)藥雜志,2021,40(01):21-24. 278. 李詩卉,梁詩瑤,伊美瑾,夏伯候,黃勝,顏冬蘭,林麗美.夏枯草莖葉復(fù)合菌發(fā)酵工藝、成分及活性變化研究[J].時(shí)珍國醫(yī)國藥,2020,31(11):2629-2633. 277. 李蕭娜,紀(jì)永輝,王京龍,張立華,臧遠(yuǎn)龍,楊彬,劉春河,劉春江.鐵十字酢漿草不同極性部位的HPLC指紋圖譜與抗氧化活性研究[J].湖北農(nóng)業(yè)科學(xué),2020,59(24):156-163. 276. 趙萌萌,張文剛,黨斌,楊希娟,張杰,甘生智.超微粉碎對青稞麩皮粉多酚組成及抗氧化活性的影響[J].農(nóng)業(yè)工程學(xué)報(bào),2020,36(15):291-298. 275. 楊文娟,侯旭杰,阿依古麗·吾斯曼,侯文鑫,郭芹,蒲云峰,王強(qiáng).超聲輔助提取花生根多酚工藝優(yōu)化及組成分析[J].食品研究與開發(fā),2021,42(01):107-111. 274. 張盼盼,張麗芬,潘潤森,陳復(fù)生,賴少娟.超聲協(xié)同鈣浸漬對櫻桃番茄貯藏過程中酚類物質(zhì)的影響研究[J].食品研究與開發(fā),2021,42(07):7-12+49. 273. 金永學(xué),文愛華,范郁冰,鄭淘,曾藝瓊,鄭慧,楊勇.蒸汽燙漂結(jié)合真空微波干燥工藝對龍牙百合粉品質(zhì)的影響[J].食品工業(yè)科技,2021,42(06):144-150. 272. 李文峰,張向陽,王翠,林蘭婷,陳小平,屈陽,張雪梅,林瑤,譚飔,鄭俏然,高曉旭.莖瘤芥的氣體射流沖擊干燥動力學(xué)及多酚降解動力學(xué)特征[J].食品科學(xué),2021,42(05):106-114. 271. 唐敏,丁野,楊陽,謝孟樂,王淑敏,陳長寶,王歡,李玉.粗毛纖孔菌不同極性萃取物對α-葡萄糖苷酶的抑制作用及抗氧化活性研究[J].中國食用菌,2021,40(02):37-41+46. 270. 張明明. 大黃道地產(chǎn)區(qū)核心種質(zhì)構(gòu)建及優(yōu)良種質(zhì)篩選研究[D].北京中醫(yī)藥大學(xué),2020. 269. 陸丹丹,馬昕怡,王鵬,肖瀟,邵童,陳霞.不同藍(lán)莓添加方式對益生菌慕斯品質(zhì)及抗氧化性的影響[J].美食研究,2021,38(01):76-83. 268. 肖亞冬,楊慧珍,李大婧,顧千輝,劉春泉,徐亞元,宋江峰,劉春菊,張鐘元.不同護(hù)色預(yù)處理對鐵棍山藥熱風(fēng)干燥特性及品質(zhì)變化的影響[J].江蘇農(nóng)業(yè)科學(xué),2020,48(20):218-223. 267. 符群,鐘明旭,王萍.不同干燥方式對黑果腺肋花楸果粉品質(zhì)的影響[J].中南林業(yè)科技大學(xué)學(xué)報(bào),2021,41(01):180-187. 266. 李美玲,彭健玲,江海都,柴勝豐,朱成豪,熊忠臣.9種金花茶花抗氧化活性及其主要活性物質(zhì)含量的研究[J].廣西科學(xué)院學(xué)報(bào),2020,36(04):419-426. 265. 韋璐,黃杰,杜麗娟,孫欽菊,王永芳,寧恩創(chuàng).香蕉醋固定化發(fā)酵過程中主要成分的變化研究[J].食品研究與開發(fā),2021,42(05):58-64. 264. 成宏斌,李曉波,賈笑英,潘曉翠,王代軍,王帆林.野菠蘿果中多糖、黃酮與多酚的含量測定及抗氧化研究[J].現(xiàn)代食品,2021(01):83-89. 263. 馮庭輝,賈巧君,郭暉,金美艷,陳喜良,劉峰,梁宗鎖.超聲提取黃精總酚工藝的響應(yīng)面法優(yōu)化[J].浙江農(nóng)業(yè)科學(xué),2020,61(09):1780-1784. 262. 邱彥超,李琳,錢麗麗,李殿威,符麗雪.綠豆發(fā)芽對其抗氧化作用的影響[J].糧油食品科技,2021,29(02):180-185. 261. 肖金玲,王娟,全志剛,王維浩,刁靜靜,曹龍奎.煮制處理對綠豆中多酚含量及其抗氧化活性的影響[J].包裝工程,2020,41(15):34-42. 260. 付龍威,湯曉娟,林祥娜,張艷珍,劉云國.枇杷酵素自然發(fā)酵過程中有機(jī)酸及其抗氧化活性的研究[J].食品研究與開發(fā),2021,42(04):42-47+54. 259. 李文霞,孔靜,武秋紅,王夢林,路東波,孫仁弟,黃廣偉,李思潼,范圓圓,黃玉娟,高園園,劉路路,陳思玉,姜艷艷,石任兵.基于有效基準(zhǔn)特征圖譜質(zhì)量表征的江香薷飲片質(zhì)量評價(jià)研究[J].環(huán)球中醫(yī)藥,2021,14(05):789-798. 258. 白云霞,宋曉玲,渠弼,梁越,張慧文.基于HPLC指紋圖譜結(jié)合灰色關(guān)聯(lián)度與聚類分析對不同產(chǎn)地石榴皮質(zhì)量評價(jià)研究[J].中國藥學(xué)雜志,2021,56(01):68-74. 257. 周子舜,段柯兆,全瑞蘭,張廣輝,楊生超,趙艷.響應(yīng)面法優(yōu)化雪膽多酚提取工藝[J].湖北農(nóng)業(yè)科學(xué),2020,59(17):112-118. 256. 黃小雨,信思悅,曹楨,蔣和體.凍結(jié)速率對冷凍五谷方便粥品質(zhì)的影響[J].食品與發(fā)酵工業(yè),2020,46(24):182-189. 255. 龔力民,趙元,嚴(yán)晟,楊敏華,趙國鋒,許光明.不同產(chǎn)地五倍子的質(zhì)量評價(jià)[J].湖南中醫(yī)藥大學(xué)學(xué)報(bào),2021,41(02):247-251. 254. 史瑞基,趙志磊,李明,田維娜,張文佳,顧玉紅.‘安哥諾’李5℃冷藏期間果肉抗氧化能力的變化[J].食品工業(yè),2021,42(02):175-178. 253. 張嘉嘉,黃曉萱,馬馳,楊漪,張勛.HPLC法同時(shí)測定赤芍中五種化學(xué)成分的含量[J].江西中醫(yī)藥,2020,51(10):63-65. 252. 楊丹,梁正杰,徐廣,張萬超,黃紅燕.Box-Behnken優(yōu)化微波萃取桂花果皮多酚提取工藝及體外抑制酪氨酸酶活性研究[J].廣東化工,2021,48(01):16-19+13. 251. 李承浩,王萌,任曉亮.磺化杯6芳烴對4類中藥單體成分增溶作用及其機(jī)制研究[J].中國現(xiàn)代中藥,2020,22(12):2032-2038. 250. 李棟,薛瑞婷.高溫高濕氣體沖擊處理對中短波紅外干制紅棗品質(zhì)的影響[J].食品研究與開發(fā),2020,41(22):107-112. 249. 陳澄. 浸漬液組成對調(diào)理草魚片品質(zhì)及貯藏特性的影響[D].華中農(nóng)業(yè)大學(xué),2020. 248. 姚鑫,諸煒榮,黃宏亮,曾燕如,喻衛(wèi)武.掌葉覆盆子藥用有效成分變異與優(yōu)良種質(zhì)篩選[J].中國中藥雜志,2021,46(03):575-581. 247. 李相禹,韋青海,彭佳麗,鄭妍.植物乳桿菌發(fā)酵富集獼猴桃多酚工藝優(yōu)化及其對多酚生物可及性的影響[J].食品科技,2020,45(11):15-20. 246. 李程程. 牡丹花酚類成分提取純化及其對大腸桿菌、金黃色葡萄球生物被膜抑制活性研究[D].江南大學(xué),2020. 245. 武興菲.紅棗干制過程中酚類物質(zhì)的變化及其與褐變的關(guān)系[J].保鮮與加工,2021,21(03):125-129+135. 244. 趙秋龍,卞曉坤,錢大瑋,宿樹蘭,郭盛,王團(tuán)結(jié),段金廒.桂枝茯苓膠囊在原發(fā)性痛經(jīng)模型大鼠血漿、膽汁、尿液和糞便中的代謝產(chǎn)物研究[J].藥物分析雜志,2021,41(01):51-63. 243. 陸勝波. 鐵核桃果實(shí)青皮和內(nèi)種皮蘆丁合成的轉(zhuǎn)錄組與代謝組分析[D].貴州大學(xué),2020. 242. 劉世軍,魯靜,張娛,宋忠興,崔春利,許洪波,劉紅波,張軍武,王少程.砂燙對大棗主要活性成分的影響[J].中醫(yī)學(xué)報(bào),2021,36(02):394-398. 241. 王宇卿,李淑嬌,莊果.基于HPLC-Q-TOF/MS法的鬼針草血清藥物化學(xué)探究[J].中成藥,2020,42(11):3074-3078. 240. 劉世軍,楊銳,張娛,宋忠興,崔春利,許洪波,劉紅波,張軍武,王少程.大棗煅制前后主要活性成分含量變化研究[J].陜西農(nóng)業(yè)科學(xué),2020,66(08):34-36. 239. 張藝沛, 張婷, 史一恒,等. 藜麥茶加工工藝及酚類物質(zhì)組成分析[J]. 食品科學(xué), 2019, 040(012):267-274. 238. 齊曉茹, 嚴(yán)超, 宋春華,等. 4種水果濃縮汁酚類物質(zhì)及香氣成分分析[J]. 食品科技, 2018, 043(002):279-285. 237. 田莉, 李海萍, 袁亞宏,等. 真空耦合超聲波提取蘋果渣多酚的工藝優(yōu)化[J]. 食品科學(xué), 2017(14):240-246. 236. 王奕芳,溫承坤,陳茂彬,張玉,李琴,方尚玲.麻城老米酒中酚類物質(zhì)的初探[J].中國釀造,2019,38(12):175-178. 235. 王婷婷, 苑偉, 李華,等. 復(fù)合小漿果果酒中的酚類物質(zhì)及其抗氧化活性分析[J]. 食品與發(fā)酵工業(yè), 2019, 45(03):183-188. 234. 徐菲, 楊希娟, 黨斌,等. 酸法提取青稞麩皮結(jié)合酚工藝優(yōu)化[J]. 農(nóng)業(yè)工程學(xué)報(bào), 2016, 32(017):301-308. 233. 程江雪, 唐志書, 郭東艷, et al. 不同配伍配比對赤芍-當(dāng)歸藥對中10個(gè)成分溶出量的影響研究[J]. 藥物分析雜志, 2019, v.39(09):73-80. 232. 湯曉 葉莊新 余偉 等. 南瓜酚類物質(zhì)及抗氧化活性受烹飪方式的影響[J]. 食品科技 2016 041(005):223-228. 231. 孔宇, 張倚菲, 韓鵬云,等. 沙棘籽粕多酚提取工藝優(yōu)化,組分分析及抗氧化性能研究[J]. 中國油脂, 2020, 045(004):109-114. 230. 陳希苗, 李美英, 許秋莉,等. 體外模擬胃腸消化中山楂多酚及抗氧化活性的變化[J]. 食品科學(xué), 2019, 040(005):31-37. 229. 黨斌. 青海藜麥資源酚類物質(zhì)及其抗氧化活性分析[J]. 食品工業(yè)科技, 2019, 040(017):30-37. 228. 高振鵬, 宋楊, 張美娜,等. 益生菌發(fā)酵蘋果汁過程中總酚酸變化與動力學(xué)研究[J]. 農(nóng)業(yè)機(jī)械學(xué)報(bào), 2019, 050(011):350-356. 227. 藍(lán)梧濤, 吳雪輝, 章文. 油茶葉多酚純化工藝優(yōu)化及其對油脂的抗氧化作用[J]. 南方農(nóng)業(yè)學(xué)報(bào), 2019, 050(009):P.2058-2064. 226. 趙藝楠, 宋科, 彭勝,等. 沸石分子篩吸附分離忽地笑中石蒜堿[J]. 天然產(chǎn)物研究與開發(fā), 2016, 028(002):289-292,299. 225. 范琳琳, 王英, 黃自蘇,等. 外源添加物質(zhì)對黑莓清汁花色苷穩(wěn)定性和抗氧化活性的影響[J]. 食品工業(yè)科技, 2019, v.40;No.420(04):62-67. 224. 周廣志 魯敏 安華明. 刺梨及其近緣種質(zhì)葉片主要活性物質(zhì)含量及抗氧化性分析[J]. 核農(nóng)學(xué)報(bào) 2019 v.33(08):214-221. 223. 王瑋, 張紀(jì)偉, 趙一帆,等. 瀾滄江流域部分茶區(qū)古茶樹資源生化成分多樣性的分析[J]. 分子植物育種, 2020(2). 222. 黃華林, 李波, 陳海強(qiáng),等. 不同萎凋時(shí)間英紅九號和黃化英紅九號紅茶品質(zhì)比較[J]. 山西農(nóng)業(yè)科學(xué), 2019, 047(010):1742-1745. 221. 喬小燕, 陳維, 馬成英,等. 不同倉儲地康磚茶生化成分比較分析[J]. 廣東茶業(yè), 2019(5):7-10. 220. 張巧,顧欣哲,吳永進(jìn),屠康.枇杷果皮熱風(fēng)干燥前后功能性成分含量變化與揮發(fā)性成分分析[J].食品科學(xué),2016,37(16):117-122. 219. 裴志勝, 薛長風(fēng), 文攀,等. 憂遁草秋葵復(fù)合功能飲料的研究[J]. 食品工業(yè), 2018, v.39；No.260(05):99-102. 218. 于群, 段偉文, 劉兵,等. 憂遁草活性物質(zhì)超聲輔助提取工藝的優(yōu)化[J]. 食品研究與開發(fā), 2016, 37(013):52-55. 217. 張麗, 劉文靜, 劉騰飛,等. 基于主成分分析法建立洞庭碧螺春質(zhì)量評價(jià)模型[J]. 食品研究與開發(fā), 2018. 216. 師仁麗 翟龍飛 于文龍 等. 利用DAD-HPLC和LC-MS法檢測金絲小棗中黃酮類化合物[J]. 食品科學(xué) 2016(16期):123-127. 215. 李豐廷, 鄒波, 肖更生,等. 植物乳桿菌在桑果漿中的發(fā)酵特性研究[J]. 蠶業(yè)科學(xué), 2018(5):746-752. 214. 郄佩娟, 段旭昌, 王敏,等. 長裂苦苣菜甲醇提取物各極性成分的抗氧化活性研究[J]. 食品工業(yè)科技, 2016, 37(16):146-150. 213. 趙志國, 段文娟, 張曉夢,等. HPLC-DAD-ESI-TOF/MS鑒別和測定前列欣膠囊中多種成分及其多指標(biāo)定量指紋圖譜研究[J]. 藥物分析雜志, 2017, 037(010):1810-1816. 212. 曾海英,毛佳怡,李勇,朱怡,石明,秦禮康.黔苦5號全麥?zhǔn)w茶的營養(yǎng)與抗氧化、免疫調(diào)節(jié)功效評價(jià)研究[J].食品研究與開發(fā),2019,40(15):50-57. 211. 魏琳,盧鳳美,邵宛芳,袁唯.酸茶發(fā)酵過程中感官品質(zhì)及主要成分變化分析[J].食品研究與開發(fā),2019,40(14):69-74. 210. 蘇帆, 薛佳, 楊曦,等. 酚酸對紅肉蘋果花色苷輔色效果及穩(wěn)定性的影響[J]. 中國農(nóng)業(yè)科學(xué), 2017(4). 209. 杭園園, 梁穎, 李藝,等. 部分紫色蔬菜中酚類物質(zhì)及維生素C含量分析[J]. 食品工業(yè)科技, 2019, 40(04):22-26+32. 208. 曠慧, 馮建文, 范倩,等. 紅樹莓多酚的組分分析及體外抗脂質(zhì)過氧化活性[J]. 食品科學(xué), 2018, 39(003):83-89. 207. 易婕, 劉云宏, 李海登,等. 紫薯遠(yuǎn)紅外輻射干燥及品質(zhì)特性[J]. 食品科學(xué), 2018, 39(007):160-167. 206. 周云鴻, 李西林, 柳國斌. 紫朱凝膠劑中冰片的質(zhì)量控制研究[J]. 中國中醫(yī)藥科技, 2019, v.26(04):55-58. 205. 張?zhí)鞎? 王祥榮. 真絲織物上茶多酚的高效液相色譜法檢測[J]. 現(xiàn)代絲綢科學(xué)與技術(shù), 2020(2):4-7. 204. 邵佩, 陳勝, 羅威,等. 獼猴桃多酚的純化工藝及組分分析[J]. 食品科技, 2019, v.44;No.338(12):266-271. 203. 楊希娟, 黨斌, 樊明濤. 溶劑提取對青稞中不同形態(tài)多酚組成及抗氧化活性的影響[J]. 食品科學(xué), 2018, 39(24):246-255. 202. 王新然, 劉瑤, 張曉瑞,等. 核桃瓣膜提取物組成、體外抗氧化性及其對羊肉保鮮作用分析[J]. 食品與發(fā)酵工業(yè), 2019, 045(010):78-85. 201. 劉順, 戴雨晨, 李存玉,等. 抗感膠囊的質(zhì)量標(biāo)準(zhǔn)研究[J]. 中華中醫(yī)藥學(xué)刊, 2019(6):1310-1313. 200. 葛慧芳, 孫明飛, 葉佳,等. 川芎醇提物抗氧化活性及抗食源性致病菌特性分析[J]. 食品工業(yè)科技, 2019, 040(010):127-132. 199. 孟凡恒 李佳佳 董興童 等. 仙鶴草中鞣質(zhì)類成分的提取分離鑒定實(shí)驗(yàn)[J]. 山東化工 2019 048(013):10-13. 198. 楊晶晶 劉云 李如位 等. 云南"皮瓜爾"初榨橄欖油中主要成分分析[J]. 中國油脂 2020(4). 197. 鄭倩 李俊華 危常州 等. 不同抗性棉花品種根系分泌物及酚酸類物質(zhì)對黃萎病菌的影響[J]. 棉花學(xué)報(bào) 2012 24(004):363-369. 196. 李海登 蔣佳男 陳蘭 等. 不同干燥方式影響雪蓮果品質(zhì)特性的研究[J]. 食品科技 2019 044(007):96-100. 195. 趙園園,梁德勤,金傳山,魏慶紅,張偉,許鳳清,王林.基于HPLC指紋圖譜的亳白芍不同炮制品標(biāo)準(zhǔn)湯劑7個(gè)成分含量測定[J].天然產(chǎn)物研究與開發(fā),2018,30(03):404-411+500. 194. 王曉穎, 連紅, 盧曉藝,等. 鹽膚木提取物酚酸類成分的大鼠在體單向灌流腸吸收研究[J]. 中國中藥雜志 2019年44卷11期, 2373-2378頁, MEDLINE ISTIC PKU CSCD CA BP, 2019. 193. 王曉穎, 葉淼, 許文,等. 鹽膚木總酚酸微丸膠囊質(zhì)量標(biāo)準(zhǔn)的研究[J]. 時(shí)珍國醫(yī)國藥, 2020年31卷4期, 863-867頁, PKU CSCD CA, 2020. 192. 賀子倩, 彭青, 蔡道琳,等. 狹葉蕁麻醇提物的體外抗氧化及抗炎活性[J]. 現(xiàn)代食品科技, 2018, v.34;No.228(08):42-49+135. 191. 周楊靜,唐俊峰,高峰,衛(wèi)培峰.基于“九蒸九曬”炮制法的何首烏主要化學(xué)成分含量變化及對大鼠肝臟的影響實(shí)驗(yàn)研究[J].中南藥學(xué),2020,18(04):543-548. 190. 盧曉藝 許文 鄭海音 等. HPLC同時(shí)測定鹽膚木提取物中4種有效成分含量[J]. 中國中醫(yī)藥信息雜志 2019(1):72-75. 189. 彭貞貞 葉旗慧 徐曉艷 等. 1-甲基環(huán)丙烯處理對紅富士蘋果貯藏品質(zhì)的影響[J]. 浙江大學(xué)學(xué)報(bào):農(nóng)業(yè)與生命科學(xué)版 2020(1):83-92. 188. 肖敏, 舒佳為, 覃瑞,等. 皺皮木瓜總酚酸分離純化工藝及生物活性研究[J]. 中國現(xiàn)代中藥, 2018. 187. 王靜輝, 王倩, 高林林,等. 山稔子提取物降血脂作用的研究[J]. 食品科技, 2018, 043(002):235-240. 186. 閆征, 吳寒, 黃午陽,等. 殺青工藝對藍(lán)莓葉茶活性成分及其抗氧化性能的影響[J]. 安徽農(nóng)業(yè)科學(xué), 2019. 185. 邵宏, 刁永佳, 商文婷,等. 蕎麥殼中活性化合物分析及其對胚胎細(xì)胞成脂化的影響[J]. 糧食與飼料工業(yè), 2018, 000(007):19-23. 184. 王紅梅, 彭璐, 王悅,等. 五個(gè)品種葡萄理化特性及酚類物質(zhì)組成的比較[J]. 食品與發(fā)酵工業(yè), 2019, 45(07):78-85. 183. 郭瑞, 李垚, 王萍. 三種龍葵果提取物的體外抗氧化及抗炎活性評價(jià)[J]. 現(xiàn)代食品科技, 2020, v.36;No.246(02):100-107. 182. 周凱文, 陳曉默, 劉慧琳,等. 多酚黃酮物質(zhì)對晚期糖基化終產(chǎn)物的抑制研究[J]. 食品研究與開發(fā), 2018, v.39;No.329(04):7-13. 181. 孟龑, 韓林染, 徐建軍,等. UPLC同時(shí)測定潛陽育陰方中7種活性成分的含量[J]. 南京中醫(yī)藥大學(xué)學(xué)報(bào), 2017, 33(003):317-319. 180. 杜靜, 張海龍, 李麗,等. 龍牙百合花和甜茶提取物對食用油抗氧化作用的研究[J]. 中國油脂, 2017, 42(12):40-43. 179. 張建萍, 巫永華, 師聰,等. 黃精提取物的抗菌活性研究[J]. 食品科技, 2019(7). 178. 郭溆, 李文剛, 田碩,等. 黃秋葵花提取物不同極性部位抗氧化活性的研究[J]. 食品研究與開發(fā), 2018, v.39；No.335(10):25-29. 177. 彭達(dá), 胡凱, 劉秋豆,等. 高壓處理對"臺農(nóng)"芒果采后營養(yǎng)活性成分及抗氧化能力的影響[J]. 食品與發(fā)酵工業(yè), 2019, 045(010):174-181. 176. 田伏錦, 劉云宏, 黃雋妍,等. 馬鈴薯超聲強(qiáng)化冷風(fēng)干燥及品質(zhì)特性[J]. 食品科學(xué), 2019, 40(05):93-102. 175. 朱文學(xué), 黃敬, 劉云宏. 預(yù)處理對百合熱風(fēng)干燥特性及其品質(zhì)的影響[J]. 河南科技大學(xué)學(xué)報(bào)(自然科學(xué)版), 2017(4). 174. 張玲, 黃健文, 吳曉穎,等. 青橄欖浸膏的提取及其抗氧化活性研究[J]. 天然產(chǎn)物研究與開發(fā), 2019, v.31(01):26+150-157. 173. 陳旭潔, 張超, 張璐,等. 長期存放對貓須草主要有效成分和抗氧化能力的影響[J]. 上海畜牧獸醫(yī)通訊, 2018, 220(06):17-19. 172. 朱金帥,李秋瑩,于昕睿,孫彤,勵建榮.酚酸對水產(chǎn)品腐敗希瓦氏菌的抑菌作用[J].食品與機(jī)械,2020,36(06):133-137. 171. 董晨, 曲鳳鳳, 艾仄宜,等. 鄂茶10號優(yōu)質(zhì)鮮葉殺青方式研究[J]. 中國茶葉加工, 2018, No.151(01):6-13. 170. 郭瑩, 初眾, 錢鐳,等. 速溶鷓鴣茶粉真空冷凍干燥工藝及品質(zhì)分析[J]. 中國食品添加劑, 2019, 30(007):138-147. 169. 初眾, 郭瑩, 張彥軍,等. 速溶鷓鴣茶的提取工藝優(yōu)化及揮發(fā)性成分分析[J]. 熱帶作物學(xué)報(bào), 2018, 39(003):588-594. 168. 王振帥, 曾秋煩, 信思悅,等. 超聲聯(lián)合殺菌對火龍果汁品質(zhì)及抗氧化性的影響[J]. 食品與發(fā)酵工業(yè), 2019, 045(005):157-163. 167. 黃秀香, 賴紅芳. 超聲波輔助半仿生法提取一點(diǎn)紅多酚[J]. 廣東農(nóng)業(yè)科學(xué), 2013(06):000110-113. 166. 付士朋, 沈宏偉, 王謙博,等. 赤芍飲片加工工藝的優(yōu)化[J]. 中成藥, 2019(8). 165. 朱曉冉, 趙楠楠, 李德海,等. 貯藏條件對紅皮云杉種鱗多酚含量及抗氧化功能的影響[J]. 現(xiàn)代食品科技, 2018, v.34；No.227(07):161-167. 164. 王歡, 唐敏, 王淑敏,等. 血紅鉚釘菇子實(shí)體不同極性萃取部位的總酚含量及抗氧化活性[J]. 食用菌學(xué)報(bào), 2019, v.26(04):135-140. 163. 王啟海, 左堅(jiān), 戴勝,等. 蜂膠中總酚提取純化工藝及抗氧化活性研究[J]. 湘南學(xué)院學(xué)報(bào)（醫(yī)學(xué)版）, 2019, 021(004):1-6. 162. 黃金, 秦禮康, 石慶楠,等. 藜麥萌芽期營養(yǎng)與功能成分的動態(tài)變化[J]. 食品與機(jī)械, 2017(5). 161. 華艷宏, 龐春花, 張永清,等. 藜麥種子不同溶劑提取物及其抗氧化活性[J]. 江蘇農(nóng)業(yè)科學(xué), 2018, 046(020):225-228. 160. 申瑞玲, 張文杰, 董吉林,等. 藜麥的主要營養(yǎng)成分、礦物元素及植物化學(xué)物質(zhì)含量測定[J]. 輕工學(xué)報(bào), 2015, 000(005):17-21. 159. 宋曉玲, 閆暾, 鄭斯聰,等. 蒙藥阿那日四味散HPLC指紋圖譜的建立及主要指標(biāo)成分測定[J]. 中國民族醫(yī)藥雜志, 2019(7):45-47. 158. 廉葦佳, 雷靜, 韓琛,等. 葡萄干總酚最佳提取工藝探究[J]. 釀酒科技, 2019, 000(003):65-69. 157. 梁雨荷, 黨斌, 楊希娟,等. 萌發(fā)青稞營養(yǎng)成分,多酚含量及抗氧化活性研究[J]. 食品科學(xué)技術(shù)學(xué)報(bào), 2019, 037(002):70-81. 156. 范艷慧, 代鈺, 單恬恬,等. 菱角殼分級萃取物對腫瘤細(xì)胞增殖及凋亡的影響[J]. 食品工業(yè)科技, 2019, 40(09):301-307. 155. 李子健, 李鋒, 裴樂,等. 草麻黃根多酚的提取工藝研究[J]. 畜牧與飼料科學(xué), 2020, 041(002):87-91. 154. 王昕,張宇翔,任婷婷,趙倩囡,岳田利,袁亞宏.茯磚茶中冠突散囊菌的分離鑒定及其在液態(tài)發(fā)酵中的應(yīng)用[J].食品科學(xué),2019,40(14):172-178. 153. 木妮熱·依布拉音, 尤努斯江·吐拉洪, 楊艷梅,等. 蕓香草不同極性提取物的體外抗氧化活性研究[J]. 安徽農(nóng)業(yè)科學(xué), 2014(23):7738-7740. 152. 韓夢凡, 蔣思睿, 鐘舒睿,等. 臭氧聯(lián)合植酸處理對鮮切水果甘藍(lán)品質(zhì)的影響[J]. 食品科學(xué), 2019, 40(003):266-272. 151. 邵佩, 張昭, 王琳,等. 膨大劑處理對獼猴桃多酚含量及抗氧化活性的影響[J]. 現(xiàn)代食品科技, 2018(5). 150. 李怡彬, 賴譜富, 陳君琛,等. 胭脂李多酚純化工藝及其黃嘌呤氧化酶抑制活性[J]. 福建農(nóng)業(yè)學(xué)報(bào), 2016, 31(005):521-526. 149. 范興, 安昌, 陳鳴,等. 肝寶膠囊HPLC指紋圖譜建立及5種成分同時(shí)測定[J]. 中成藥, 2019. 148. 程賢, 畢良武, 曾維星,等. 肉桂蒸油剩余物中活性成分的提取,純化及其抗氧化活性研究[J]. 林產(chǎn)化學(xué)與工業(yè), 2020, 040(002):109-116. 147. 劉杰, 張鳳雪, 阿來賽坎,等. 維藥苜蓿子中總多酚與總多糖的含量測定[J]. 新疆醫(yī)科大學(xué)學(xué)報(bào), 2015, 000(005):571-573. 146. 熱孜亞·艾買提, 麥合蘇木·艾克木, 畢曉娟,等. 維藥異常黑膽質(zhì)成熟劑多酚類提取物對神經(jīng)細(xì)胞氧化損傷的預(yù)防作用[J]. 新疆醫(yī)科大學(xué)學(xué)報(bào), 2015, 000(005):543-547. 145. 張芳銘, 滕海輝, 金永學(xué),等. 紅糖總多酚的提取測定及體外抗氧化作用[J]. 食品與發(fā)酵工業(yè), 2020, v.46;No.407(11):235-241. 144. 賈仕杰, 寧瑋鈺, 曾棟,等. 紅樹莓籽中活性物質(zhì)提取工藝優(yōu)化[J]. 食品工業(yè)科技, 2018, 39(23):194-198+204. 143. 夏天奇, 高新亞, 劉小琳,等. 紅樹莓果酒澄清工藝的優(yōu)化及理化指標(biāo)的測定[J]. 中國釀造, 2018(8):138-142. 142. 曠慧, 遲超, 呂長山,等. 紅樹莓多酚的醇法提取工藝優(yōu)化[J]. 食品科學(xué), 2016, 37(10):88-93. 141. 寧瑋鈺, 馮建文, 呂長山,等. 紅樹莓不同溶劑提取物抗氧化活性[J]. 食品工業(yè)科技, 2016, 37(019):117-122. 140. 梁亞麗, 秦禮康, 王何柱,等. 紅托竹蓀及竹蓀蛋各部位主要營養(yǎng)功能成分分析[J]. 食品與機(jī)械, 2020, v.36;No.222(04):78-82+120. 139. 張建萍, 江潤生, 巫永華,等. 紫薯酒低溫發(fā)酵工藝及酚類物質(zhì)動態(tài)變化分析[J]. 食品工業(yè), 2020(1). 138. 吳瓊, 王明月, 呂岱竹,等. 紫皮豇豆多酚類物質(zhì)的含量及其降糖活性研究[J]. 中國調(diào)味品, 2019, 044(010):59-62. 137. 張建萍, 巫永華, 蔣力源,等. 紫甘薯酒發(fā)酵條件優(yōu)化及成分分析[J]. 食品研究與開發(fā), 2019(17). 136. 龔新懷,李明春,辛梅華,趙曉杰,呂橄,徐婕,趙升云.離子液體輔助雙水相系統(tǒng)提取茶渣中茶多酚工藝優(yōu)化[J].食品工業(yè)科技,2020,41(15):158-166. 135. 蔡雨嬌, 孫麗萍, 張雪琦. 神農(nóng)架林區(qū)中蜂蜜理化指標(biāo)及抗氧化活性分析[J]. 食品研究與開發(fā), 2020(14). 134. 張海龍, 龍玲麗, 何佳玲,等. 碣灘茶提取物對油脂抗氧化性能及煎炸穩(wěn)定性的影響[J]. 食品與發(fā)酵工業(yè), 2018, 044(003):199-203. 133. 佚名. 石榴花中多酚、黃酮及萜類物質(zhì)同步提取工藝優(yōu)化[J]. 湖北農(nóng)業(yè)科學(xué), 2017(15). 132. 郭璐, 夏道宗, 張曉熙,等. 石榴皮多組分提取工藝優(yōu)化及多體系抗氧化活性評價(jià)[J]. 中華中醫(yī)藥雜志, 2019, v.34(09):122-126. 131. 孫暢瑩, 劉云宏, 曾雅,等. 直觸式超聲強(qiáng)化熱風(fēng)干燥梨片的干燥特性[J]. 食品與機(jī)械, 2018, 034(009):37-42. 130. 劉虹, 肖敏, 覃瑞,等. 皺皮木瓜總酚酸提取工藝研究[J]. 中南民族大學(xué)學(xué)報(bào)（自然科學(xué)版）, 2017, 036(002):49-52. 129. 朱昀, 王未, 李倩,等. 百合珠芽與鱗莖營養(yǎng)成分及活性成分研究[J]. 生物技術(shù)進(jìn)展, 2016, 006(005):336-340. 128. 譚佳威, 杜守穎, 白潔,等. 白芍藥材的質(zhì)量屬性研究及產(chǎn)地評價(jià)[J]. 天津中醫(yī)藥, 2019, 036(005):504-510. 127. 駱亞麗, 楊聰穎, 肖航,等. 番石榴中結(jié)合多酚堿水解與酸水解法提取工藝優(yōu)化的比較[J]. 天然產(chǎn)物研究與開發(fā), 2018, v.30(07):1242-1251. 126. 劉兆璽, 徐康, 李艷玲,等. 番木瓜果酒發(fā)酵及其抗氧化能力分析[J]. 中國釀造, 2017(08):45-48. 125. 林艷, 劉月新, 李春,等. 生/制何首烏HPLC指紋圖譜結(jié)合模式識別與含量測定的質(zhì)量控制研究[J]. 中國中醫(yī)藥信息雜志, 2018, 25(12):67-71. 124. 周榕,李湘,舒楠,王智,張廣艷,張海龍.甜茶超微粉低糖酸奶的制作[J].農(nóng)產(chǎn)品加工,2017(09):10-12+15. 123. 向鋒,董新榮,曾建國.甜茶苷和甜茶多酚同時(shí)提取工藝優(yōu)化[J].食品工業(yè)科技,2019,40(06):173-178. 122. 郭小, 曹雪丹, 李二虎,等. 甌柑汁中2種乳酸菌發(fā)酵特性的比較研究[J]. 食品科技, 2018, 043(009):29-34. 121. 段續(xù), 張萌, 任廣躍,等. 玫瑰花瓣紅外噴動床干燥模型及品質(zhì)變化[J]. 農(nóng)業(yè)工程學(xué)報(bào), 2020, v.36;No.384(08):246-253. 120. 薛惠琴, 蔡旋, 熊慧慧,等. 貓須草不同部位主要營養(yǎng)成分及抗氧化能力比較[J]. 上海農(nóng)業(yè)學(xué)報(bào), 2016, 32(003):30-35. 119. 崔玨. 牛蒡多酚對熒光性晚期糖基化終產(chǎn)物形成的抑制作用[J]. 食品科技, 2019, 44(04):220-224. 118. 肖金玲,王娟,全志剛,王維浩,刁靜靜,曹龍奎.煮制處理對綠豆中多酚含量及其抗氧化活性的影響[J].包裝工程,2020,41(15):34-42. 117. 賈雨朦, 陳芹芹, 畢金峰,等. 滁菊的功能成分及其體外抗氧化活性[J]. 食品科學(xué), 2019, v.40;No.612(23):74-80. 116. 成柯, 閆俊, 嚴(yán)曉雪,等. 湖北地區(qū)不同品種藍(lán)莓果汁加工品質(zhì)特征及抗氧化活性評價(jià)[J]. 食品與發(fā)酵工業(yè), 2020, 046(009):146-151. 115. 張庭秀, 馬李杰, 范賢明,等. 沒食子酸誘導(dǎo)非小細(xì)胞肺癌A549細(xì)胞凋亡的機(jī)制研究[J]. 中國現(xiàn)代醫(yī)學(xué)雜志, 2018, v.28(19):22-28. 114. 趙川, 李俊萱, 陳山瓊,等. 沒食子酸抗實(shí)驗(yàn)性肝纖維化作用機(jī)制[J]. 中國公共衛(wèi)生, 2016(11):1498-1501,共4頁. 113. 吳鵬飛, 邱立志, 張麗麗,等. 沒食子酸對放射性肺損傷大鼠的保護(hù)作用[J]. 廣西醫(yī)學(xué), 2020, 042(009):1105-1109. 112. 郭春燕, 張丹參, GUO,等. 沒食子酸對H_2O_2誘導(dǎo)SH-SY5Y細(xì)胞氧化損傷的保護(hù)作用[J]. 神經(jīng)藥理學(xué)報(bào), 2012. 111. 楊艷俊, 王亞紅, 吉惠杰. 水蜈蚣總多酚的純化工藝及抗氧化性研究[J]. 河南工業(yè)大學(xué)學(xué)報(bào)(自然科學(xué)版), 2017(38):76-81. 110. 單恬恬, 范艷慧, 徐筱瑩,等. 水生蔬菜提取物抑菌活性研究及其在冷鮮鴨肉保鮮中的應(yīng)用[J]. 食品科技, 2019(7). 109. 李云姣, 李琪, 杜佳峰,等. 水果酵素體外抗氧化及抑制α-淀粉酶和α-葡萄糖苷酶活性的研究[J]. 中國食品學(xué)報(bào), 2019, 019(004):79-84. 108. 孔維寶,李萬武,邢文黎,董妙音,韓銳,趙維,白萬明,白小勇,張繼.武都主栽油橄欖品種的果實(shí)品質(zhì)研究[J].中國糧油學(xué)報(bào),2016,31(02):87-92. 107. 趙安鵬, 靳婷, 王榮. 檳榔醇提物對H9C2心肌細(xì)胞的抗缺氧保護(hù)作用[J]. 藥學(xué)實(shí)踐雜志, 2019, 037(004):294-298. 106. 李園園, 鄒少華, 李洪娟,等. 梨多酚在大孔樹脂上的吸附性能研究[J]. 山東化工, 2018(2). 105. 郝森林, 鄒穎, 余元善,等. 桑果渣營養(yǎng)成分分析及果渣飼料發(fā)酵工藝研究[J]. 蠶業(yè)科學(xué), 2019, v.45(04):101-106. 104. 龐俊倩, 趙鑫丹, 郝苑汝,等. 核桃內(nèi)生真菌抗氧化菌株的篩選及其代謝產(chǎn)物活性研究[J]. 天然產(chǎn)物研究與開發(fā), 2020, v.32(01):43-49. 103. 韓衛(wèi)娟,李加茹,梁玉琴,李華威,李暢,傅建敏.柿果實(shí)和葉片中可溶性單寧含量的年變化[J].南京林業(yè)大學(xué)學(xué)報(bào)(自然科學(xué)版),2015,39(06):61-66. 102. 韓衛(wèi)娟, 梁玉琴, 孫鵬,等. 柿屬植物葉片多酚Folin-ciocalteu測定法的優(yōu)化及部分種(品種)葉片多酚含量測定分析[J]. 計(jì)算機(jī)與應(yīng)用化學(xué), 2015(07):21-26. 101. 王萍、王宇鶴、李輝、賴普輝、高寒. 枇杷核不同極性萃取物總黃酮,總多酚含量與其抗氧化活性的相關(guān)性[J]. 化學(xué)試劑, 2020, v.42;No.344(09):54-59. 100. 張容鵠, 夏義杰, 竇志浩,等. 木奶果果皮多酚提取工藝優(yōu)化及其體外抗氧化活性研究[J]. 熱帶作物學(xué)報(bào), 2016, 37(005):1009-1016. 99. 王振帥, 陳善敏, 信思悅,等. 朝鮮薊花苞汁總酚、總黃酮、抗氧化性比較及體外模擬胃腸消化特性[J]. 食品科學(xué), 2019, 40(19). 98. 孫麗萍, 伊作林, 金曉露,等. 新疆紅花蜜成分分析[J]. 食品工業(yè)科技, 2017(21):281-285. 97. 付建紅, 郭麗艷. 新疆石榴皮多酚的提取及其對酪氨酸酶的抑制作用[J]. 生物加工過程, 2015(03):59-63. 96. 亢金秀, 羅靖璠, 任清華,等. 新生蓮藕生長發(fā)育過程中主要物質(zhì)積累[J]. 食品工業(yè)科技, 2018, 039(005):76-80. 95. 廖良坤, 張?zhí)K慧, 周偉,等. 斜葉黃檀精油功能活性[J]. 食品工業(yè)科技, 2018, 39(19):51-57. 94. 付士朋, 沈宏偉, 王謙博,等. 指紋圖譜結(jié)合灰色關(guān)聯(lián)度分析法對不同產(chǎn)地赤芍質(zhì)量的評價(jià)研究[J]. 中草藥 2019年50卷23期, 5865-5871頁, ISTIC PKU CSCD CA, 2019. 93. 馬瑞麗, 李錦田, 馬桂芝. 扎沖十三味丸HPLC指紋圖譜建立及4種成分測定[J]. 中成藥, 2020, v.42(06):38-42. 92. 何冬蘭, 薛芷筠, 張澤文,等. 微波輔助提取資木瓜多酚化合物工藝優(yōu)化[J]. 中南民族大學(xué)學(xué)報(bào)（自然科學(xué)版）, 2018, 037(001):54-57. 91. 楊旭. 富硒獅頭柑功能成分和硒有機(jī)化程度分析[J]. 食品與機(jī)械, 2018, v.34；No.197(03):64-69. 90. 崔鏨, 呂芳, 王天一,等. 天漿殼多酚的提取工藝優(yōu)化及其抗氧化活性評價(jià)[J]. 食品工業(yè)科技, 2017, 038(022):167-172. 89. 劉世軍, 張陽, 唐志書,等. 大棗花酒蒸后主要活性成分含量變化的初步研究[J]. 云南中醫(yī)學(xué)院學(xué)報(bào), 2019(3). 88. 劉世軍、楊銳、張娛、宋忠興、崔春利、許洪波、劉紅波、張軍武、王少程. 大棗煅制前后主要活性成分含量變化研究[J]. 陜西農(nóng)業(yè)科學(xué), 2020, v.66;No.481(08):37-39. 87. 張守軍, 王榮申, 盧燕,等. 大孔樹脂靜態(tài)吸附香椿子多酚的熱力學(xué)與動力學(xué)特征[J]. 中成藥, 2016, 38(011):2370-2374. 86. 何婷, 王凱, 趙雷,等. 大孔樹脂純化龍眼核多酚及其組分分析[J]. 食品工業(yè)科技, 2019, 040(016):1-6,13. 85. 黃申, 劉京晶, 張新鳳,等. 多花黃精嫩芽主要營養(yǎng)與功效成分研究[J]. 中國中藥雜志, 2020, v.45(05):99-104. 84. 王海彬, 段琳琳, 譚紅勝. 夏枯草五倍子抑菌洗液的質(zhì)量控制方法及抑菌作用研究[J]. 上海中醫(yī)藥雜志, 2018, 052(003):87-90. 83. 仵白敏, 楊文博, 劉慧,等. 復(fù)合益生菌協(xié)同發(fā)酵葡萄汁菌種篩選與工藝優(yōu)化. 82. 劉娜, 袁金鳳, 謝登香,等. 基于多成分定量比較厚樸姜制前后化學(xué)成分的變化[J]. 中南藥學(xué), 2020, v.18;No.173(06):118-122. 81. 霍宇航, 李檐堂, 劉麗麗,等. 基于主要功能成分的6 個(gè)品種枇杷葉分析評價(jià)[J]. 食品科學(xué), 2019, 40(24). 80. 張夢, 張遙遙, 胡悅,等. 基于主成分分析和聚類分析的百合花瓣品質(zhì)綜合分析與評價(jià)[J]. 食品工業(yè)科技, 2020, v.41;No.443(03):238-244+251. 79. 孫悅,劉云宏,于慧春,李曉芳.基于Weibull分布函數(shù)的超聲強(qiáng)化熱風(fēng)干燥紫薯的干燥特性及過程模擬[J].食品科學(xué),2017,38(07):129-135. 78. 黃敬, 朱文學(xué), 劉云宏,等. 基于Weibull分布函數(shù)的百合真空遠(yuǎn)紅外干燥過程模擬及應(yīng)用[J]. 食品與機(jī)械, 2017, 033(005):71-76,82. 77. 李靜,李娟,賈金萍,張俊杰,閆艷,高曉霞,秦雪梅,李震宇.基于UHPLC-Q Extractive軌道阱高分辨質(zhì)譜的款冬花、葉的化學(xué)比較[J].藥學(xué)學(xué)報(bào),2018,53(03):444-452. 76. 周佳, 蔡皓, 段煜,等. 基于UHPLC-QqQ-MS的四逆散水提液中16種主要化學(xué)成分的定量研究[J]. 南京中醫(yī)藥大學(xué)學(xué)報(bào), 2019, v.35(01):91-95. 75. 唐凱 南美娟 章丹 等. 響應(yīng)面法篩選八角茴香多酚的提取工藝[J]. 陜西中醫(yī)藥大學(xué)學(xué)報(bào) 2019 000(005):P.48-54. 74. 郭慶賀 呂遠(yuǎn)平. 響應(yīng)面法對超聲波-螯合劑輔助提取石榴子多酚的優(yōu)化[J]. 湖北農(nóng)業(yè)科學(xué) 2015(05):1159-1163. 73. 石艷賓 李景 劉浩. 響應(yīng)面法分析多酚物質(zhì)間的協(xié)同抗氧化作用[J]. 食品工業(yè)科技 2017(17):67-70+75. 72. 陳程 王海坤 張存勞 等. 響應(yīng)面法優(yōu)化超聲輔助提取牡丹籽粕中多酚工藝[J]. 中國油脂 2017 042(003):127-130. 71. 胡秋麗 李亞東 孫海悅 等. 響應(yīng)面法優(yōu)化藍(lán)莓果實(shí)活性物質(zhì)提取工藝研究[J]. 中國果樹 2017 000(003):16-21. 70. 汪澤 崔麗虹 唐冰 等. 響應(yīng)面法優(yōu)化菠蘿葉纖維多酚提取工藝[J]. 食品工業(yè)科技 2017(1):219-223. 69. 劉艷紅 侯敏娜 許海燕 彭修娟 王珊.響應(yīng)面法優(yōu)化秦艽多酚提取工藝及體外抗氧化活性研究[J].化學(xué)與生物工程 2018 35(11):31-37. 68. 劉艷紅 許海燕 彭修娟 等. 響應(yīng)面分析法優(yōu)化秦皮多酚超聲提取工藝及體外抗氧化活性研究[J]. 西北藥學(xué)雜志 2019(5). 67. 巫永華 陸文靜 劉夢虎 等. 響應(yīng)面優(yōu)化超聲波輔助雙水相提取牛蒡多糖及抗氧化分析[J]. 食品與發(fā)酵工業(yè) 2020 v.46;No.401(05):219-227. 66. 郭慶賀 何晨 姚思敏薔 等. 響應(yīng)面優(yōu)化超聲波-螯合劑輔助提取石榴皮多酚的研究[J]. 食品科技 2014 039(011):198-202. 65. 顧仁勇 楊萬根 余佶. 響應(yīng)面優(yōu)化超臨界CO2萃取八月瓜幼果多酚工藝[J]. 食品科學(xué) 2015(10):76-80. 64. 唐仕榮 宋慧 高兆建 等. 響應(yīng)曲面優(yōu)化余甘子多酚的亞臨界水萃取工藝及其抗氧化性研究[J]. 中國食品添加劑 2017(9). 63. 易橋賓 谷風(fēng)林 那治國 等. 發(fā)酵和焙烤對可可豆多酚、黃酮和風(fēng)味品質(zhì)的影響[J]. 食品科學(xué) 2015 36(015):62-69. 62. 李寧寧 張波 牛見明 等. 發(fā)酵前咖啡酸和迷迭香酸添加對干紅葡萄酒顏色與香氣的影響[J]. 食品與發(fā)酵工業(yè) 2020 046(010):132-140. 61. 茍美玲 張靜. 發(fā)芽對青稞的營養(yǎng)成分和抗氧化活性的影響[J]. 食品工業(yè)科技 2020 v.41;No.443(03):92-95+103. 60. 張卜升 李鐵柱 成妮妮 等. 加工工藝對石榴葉茶酚類物質(zhì)及揮發(fā)性成分的影響[J]. 湖北農(nóng)業(yè)科學(xué) 2019 58(07):99-104. 59. 周廣志 魯敏 安華明. 刺梨果實(shí)發(fā)育過程中主要活性物質(zhì)含量及其抗氧化性分析[J]. 食品科學(xué) 2018 39(22):27-32. 58. 籽霖 秦宏文 劉奕 等. 制汁工藝對紫薯汁品質(zhì)及香氣成分的影響[J]. 食品科學(xué) 2018(1):79-85. 57. 劉哲 諸夢潔 向露 等. 利用糖漬液加工枇杷膏的工藝條件與品質(zhì)[J]. 浙江農(nóng)業(yè)學(xué)報(bào) 2020 32(3):510-517. 56. 李佩璇 陳法志 李秀麗 等. 鳳丹牡丹多酚提取及其抗氧化活性研究[J]. 湖北農(nóng)業(yè)科學(xué) 2019 v.58;No.645(24):189-196. 55. 首坤秀 王山立 林靈 等. 冬蓀及其蛋托的成分分析和抗氧化活性研究[J]. 食品科技 2020 v.45;No.340(02):270-277. 54. 黎敏 龐月蘭 楊春 等. 興安六垌茶白茶萎凋工藝研究[J]. 南方農(nóng)業(yè) 2020 v.14(12):194-196. 53. 杜茂波 劉淑芝 沈碩 等. 元胡止痛軟膠囊的大孔樹脂精制工藝優(yōu)選[J]. 中國實(shí)驗(yàn)方劑學(xué)雜志 2015 021(018):13-16. 52. 余鵬輝 陳盼 黃浩 等. 保靖黃金茶1號工夫紅茶加工工序?qū)χ饕涛段镔|(zhì)形成的影響[J]. 食品科學(xué) 2020 v.41;No.623(10):194-200. 51. 王芳 曹莉莉 劉杭 等. 余甘粗多糖對HepG-2細(xì)胞氧化應(yīng)激反應(yīng)的影響[J]. 天然產(chǎn)物研究與開發(fā) 2016(28):1442. 50. 于迪 孔繁磊. 余甘子提取物對模型反應(yīng)體系中PhIP抑制效果研究[J]. 食品與發(fā)酵科技 2019(5):10-16. 49. 高海榮 趙愛娟 陳秀麗 穆兵.從茶葉中提取茶多酚工藝的對比研究[J].中國食品添加劑 2017(03):133-137. 48. 劉佩 謝佳璇 秦棟 等. 五種寒地果樹果實(shí)的多酚含量 抗氧化活性及抗α淀粉酶活性分析[J]. 食品工業(yè)科技 2020 v.41;No.444(04):288-294. 47. 沈經(jīng)緯 劉暢 白一丹 等. 五鳳草液的HPLC指紋圖譜建立與有效部位的質(zhì)量控制[J]. 海峽藥學(xué) 2020 032(004):39-44. 46. 陳榮豪 陳文學(xué) 陳海明 等. 乳酸菌發(fā)酵過程中番木瓜飲料的主要成分分析與抗氧化活性變化[J]. 食品科學(xué) 2018. 45. 黃振勇 張娥珍 淡明 等. 乳酸菌發(fā)酵對鐵皮石斛活性物質(zhì)含量及其抗氧化能力的影響[J]. 熱帶作物學(xué)報(bào) 2020 v.41(03):161-167. 44. 葉靜 付靜 余晗 等. 烏梅生品及其炭品的特征圖譜比較[J]. 湖北中醫(yī)藥大學(xué)學(xué)報(bào) 2017(6). 43. 黃莎莎 趙文靜 張悅 等. 中藥酚酸類成分在PES膜分離過程中的透過機(jī)制研究[J]. 中國中藥雜志 2020 v.45(01):114-120. 42. 楊文慧 孟敏 王曉飛 等. 不同食用菌的抗氧化活性及總黃酮含量測定研究[J]. 時(shí)珍國醫(yī)國藥 2020 v.31;No.294(02):50-53. 41. 李彥 周文化 羅奡劼 等. 不同陳釀期松針酵素營養(yǎng)素變化規(guī)律及營養(yǎng)評價(jià)[J]. 中國釀造 2019 38(02):195-199. 40. 姜永超 李柳基 袁源 等. 不同釀酒酵母對菠蘿果汁發(fā)酵特性的比較[J]. 食品科技 2018 043(011):90-97. 39. 李丹丹 裴文菡 郭泰麟 等. 不同道地來源大黃藥材的多指標(biāo)成分測定、指紋圖譜研究及一致性評價(jià)[J]. 中南藥學(xué) 2020(4). 38. 胡耀輝 于曉明 王玉華 等. 不同豆?jié){制備工藝活性成分與ABTS自由基清除能力比較研究[J]. 糧油加工(電子版) 2015(04):47-51. 37. 楊希娟 黨斌 徐菲 等. 不同粒色青稞酚類化合物含量與抗氧化活性的差異及評價(jià)[J]. 中國糧油學(xué)報(bào) 2017 32(009):34-42. 36. 魏艷秀 劉攀峰 杜慶鑫 杜紅巖.不同種質(zhì)杜仲葉中多酚和黃酮含量差異性分析[J].林業(yè)科學(xué)研究 2016 29(04):529-535. 35. 董浩瀾 趙鈺瑩 龔霄 等. 不同烹飪方式對黃秋葵營養(yǎng)成分和抗氧化活性的影響[J]. 保鮮與加工 2020 v.20;No.118(03):158-163. 34. 閆征 王帆 吳寒 等. 不同燙漂方式對堿蓬活性成分及抗氧化能力的影響[J]. 江蘇農(nóng)業(yè)學(xué)報(bào) 2017(5). 33. 韓衛(wèi)娟 孫鵬 刁松鋒 等. 不同柿種質(zhì)雄花表型、活性成分及體外抗氧化活性[J]. 中國農(nóng)業(yè)大學(xué)學(xué)報(bào) 2018 023(004):24-33. 32. 吳瓊 馮衛(wèi)敏 蔣和體. 不同殺菌方式對桑葚原汁品質(zhì)的影響[J]. 食品科學(xué) 2016 v.37;No.526(09):144-149. 31. 唐仕榮 宋慧 陳尚龍 等. 不同方法提取余甘子多酚的抗氧化活性及其指紋圖譜分析[J]. 中國食品添加劑 2018(8):90-97. 30. 王振帥 盛懷宇 陳善敏 等. 不同干燥方法對朝鮮薊粉多酚 抗氧化性及香氣成分的影響[J]. 食品與發(fā)酵工業(yè) 2019 045(023):149-156. 29. 吳瓊 劉奕 吳慶園 等. 不同干燥方式對葛根全粉抗氧化性能和香氣成分的影響[J]. 食品科學(xué) 2017(06):202-208. 28. 徐灼輝 曾慶祝 蘇東曉 等. 不同品種荔枝果皮酚類物質(zhì)組成及其抗氧化活性比較[J]. 熱帶作物學(xué)報(bào) 2020 041(003):564-571. 27. 鄧婷婷 肖亞冬 劉春泉 等. 不同品種凍干無核葡萄脆粒品質(zhì)評價(jià)[J]. 食品工業(yè)科技 2020 v.41;No.442(02):304-312. 26. 張小鳳 王文瓊 魯茂林 關(guān)成冉 馬文龍 楊鎖華 袁佩佩 顧瑞霞.不同原料處理方式對羅漢果甘草復(fù)合發(fā)酵飲料抑菌特性的影響[J].食品科技 2020 45(05):84-90. 25. 張碧瑩 唐玲 張靜 等. 不同加工方式對甘薯汁品質(zhì)及抗氧化活性的影響[J]. 食品與發(fā)酵工業(yè) 2017 43(012):157-163. 24. 楊小玉 郝莉雨 劉格 等. 不同產(chǎn)地黑果枸杞質(zhì)量比較及國內(nèi)市場走勢分析[J]. 中國現(xiàn)代中藥 2019 021(003):383-389. 23. 金裕范 高雪巖 王文全 等. 不同產(chǎn)地普洱茶主要化學(xué)成分的比較[J]. 中國實(shí)驗(yàn)方劑學(xué)雜志 2011 17(014):78-82. 22. 韓衛(wèi)娟 李加茹 李華威 梁玉琴 孫鵬 傅建敏.不同(品)種柿葉總酚與總黃酮含量年動態(tài)變化研究[J].中國農(nóng)業(yè)大學(xué)學(xué)報(bào) 2016 21(02):31-40. 21. 汪洪濤. 三種石榴副產(chǎn)物提取液中活性成分的組成及性質(zhì)比較[J]. 食品科技 2016 v.41;No.291(01):175-180. 20. 高海榮 王亞鑫 謝晨 等. XDA-5大孔樹脂分離茶葉中茶多酚工藝優(yōu)化[J]. 中國食品添加劑 2019(11). 19. 錢佳燕 黃子慧 陳肯 等. UPLC-PDA法同時(shí)測定復(fù)方五鳳草液中7種成分[J]. 中成藥 2020. 18. 翟欣 龐克堅(jiān) 唐輝 劉新豫 孫小雅 王亞喬.RP-HPLC法同時(shí)測定熱感賽比斯坦顆粒中4種成分的含量[J].中國藥房 2017 28(21):2963-2966. 17. 程建安 馮雷 俞圓. HPLC測定趕黃草醇提物中4種成分的含量[J]. 中國中醫(yī)藥科技 2019 v.26(04):58-60. 16. 杜茂波 劉淑芝. HPLC測定元胡止痛軟膠囊中沒食子酸含量[J]. 中國中醫(yī)藥信息雜志 2014(04):80-81. 15. 劉曉麗 楊冰鑫 陳柳青 等. HPLC測定余甘子茶中3種多酚成分及抗氧化活性研究[J]. 食品工業(yè)科技 2020(13). 14. 莫江敏 吳春燕. HPLC法測定芒果葉中沒食子酸的含量[J]. 廣東化工 2018 045(021):103-104. 13. 張嘉嘉 馬遲 朱志靈 張松柏 張勛.HPLC法同時(shí)測定白芍中5種成分含量[J].福建中醫(yī)藥 2019 50(01):66-67+70. 12. 李俊 盧汝梅 黎云清 等. HPLC法同時(shí)測定九龍盤中6種成分[J]. 中成藥 2020 v.42(05):126-130. 11. 王宇卿 李淑嬌 姜旭.HPLC-ABTS-DAD-Q-TOF/MS在線檢測大黃抗氧化活性成分[J].中國醫(yī)院藥學(xué)雜志 2019 39(11):1149-1152. 10. 何小維 宋晶晶 黃強(qiáng) 等. EGCG和油酸協(xié)同降低淀粉消化速率的機(jī)制[J]. 華南理工大學(xué)學(xué)報(bào) (自然科學(xué)版) 2018(6):116-121. 9. 南美娟 唐凱 崔春利 等. Box-Behnken響應(yīng)面法優(yōu)選山茱萸果核提取工藝[J]. 中國藥師 2018 21(11):37-40. 8. 黃梅 于福來 譚湘杰 等. Box-Behnken響應(yīng)面法優(yōu)化裸花紫珠有效成分提取工藝[J]. 福建農(nóng)業(yè)學(xué)報(bào) 2018 33(010):1119-1124. 7. 張星 畢金峰 陳芹芹 等. 4種漿果成分分析及抗氧化活性研究[J]. 食品科技 2020(6). 6. 趙麗 顧燕雯 趙憶菲 等. 3種葉菜多酚提取條件的研究[J]. 上海交通大學(xué)學(xué)報(bào)(農(nóng)業(yè)科學(xué)版) 2017(05):93-98. 5. 高海榮 黃振旭 李華敏. 16種中國茶葉中茶多酚含量對比研究[J]. 食品研究與開發(fā) 2016(7):33-36. 4. 單恬恬 代鈺 徐筱瑩 王宏勛 王麗梅.14種香辛料提取物的多酚、黃酮含量及抗氧化活性比較研究[J].中國調(diào)味品 2019 44(04):80-83+88. 3. 黑青稞麩皮結(jié)合態(tài)酚類物質(zhì)大孔樹脂分離純化工藝優(yōu)化 2. 于舒婷,劉海霞,李昆,秦正國,秦雪梅,朱平,李震宇.采用UHPLC-QExactive軌道肼高分辨質(zhì)譜快速識別腦震寧顆粒的化學(xué)成分[J].藥學(xué)學(xué)報(bào),2018,53(04):609-620. 1. 姜萬舟, 高平, 楊明德,等. 杏鮑菇乙醇提取物的抗氧化活性及成分分離鑒定[J]. 食品工業(yè)科技, 2015, 36(22):87-91.