• 熔点： 153-159°C(lit.)

• 沸点： 309.6 °C at 760 mmHg

• 外观： 白色结晶性粉末

• 溶解性： 溶于水750  g/L  (20°C)  、乙醇、乙醚，不溶于苯，微溶于氯仿

• 敏感性： 易吸潮

• 储存条件： 2-8℃

• 注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

• 151. [1.2] Mengxiang Dai et al."Metabolomics study of lipid lowering effect and lysophospholipids regulation by Alismatis rhizoma and processed forms in hyperlipidemia mice."CHINESE JOURNAL OF ANALYTICAL CHEMISTRY.2024 Sep;:100431

• 150. [4] Xina Cong et al."Determination of organic acids in dried Actinidia arguta by pipette tip-based micro matrix solid-phase dispersion coupled with high performance liquid chromatography."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Dec;136:106714

• 149. [4.7] Ziying Zhao et al."Enzymatic Preparation, Identification by Transmembrane Channel-like 4 (TMC4) Protein, and Bioinformatics Analysis of New Salty Peptides from Soybean Protein Isolate."Foods.2024 Jan;13(17):2798

• 148. [12.7] Chen Cui et al."Carvacrol-loaded premixed calcium phosphate bone cements with exceptional osteogenic and antibacterial properties to heal infected bone defects."COMPOSITES PART B-ENGINEERING.2024 Dec;287:111812

• 147. [3.2] Jing-hua Hou et al."A recoverable hydrophilic deep eutectic solvent for efficient extraction of polyphenolic compounds from raspberry root."JOURNAL OF FOOD SCIENCE.2024 Aug;:

• 146. [4.8] Xiaojie Wang et al."Microbial Succession and Flavor Impact during Natural Fermentation of Tartary buckwheat sourdough."Food Bioscience.2024 Aug;:105008

• 145. [4.8] Zijian Zhu et al."Utilization efficiency of Ehrlich pathway-related amino acid affected higher alcohol acetate production of non-Saccharomyces yeasts during alcoholic fermentation."Food Bioscience.2024 Oct;61:104963

• 144. [7.1] Jinyu Zhang et al."Caffeic acid ameliorates metabolic dysfunction-associated steatotic liver disease via alleviating oxidative damage and lipid accumulation in hepatocytes through activating Nrf2 via targeting Keap1."FREE RADICAL BIOLOGY AND MEDICINE.2024

• 143. [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

• 142. [4.6] Yue Zhao et al."Comparative evaluation of sensory and instrumental flavor profiles of four edible microalgae: Spirulina platensis, Chlorella pyrenoidosa, Chlamydomonas reinhardtii, and Haematococcus pluvialis."Algal Research-Biomass Biofuels and Bioproduc

• 141. [4.3] Xinning Wang et al."Jingzhi Guanxin Oral Liquids Attenuate Atherosclerotic Coronary Heart Disease via Modulating Lipid Metabolism and PPAR-Related Targets."Pharmaceuticals.2024 Jun;17(6):784

• 140. [5.1] Fan Yang et al."Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques."Food & Function.2024 Jun;:

• 139. [IF=3.1] Meiyan Liu et al."Determination of organic acids for predicting sourness intensity of tea beverage by liquid chromatography–tandem mass spectrometry and chemometrics methods."JOURNAL OF SEPARATION SCIENCE".2024 May;47(9-10):2300628

• 138. [IF=3.1] Guangyang Jiao et al."Combination of ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry and network pharmacology to reveal the key effective compounds and mechanism of Shengxian decoction for ameliorating doxorubicin cardi

• 137. [IF=3.3] Wei Liu et al."Biosynthetic pathway analysis combined with feature-based molecular networking to comprehensively characterize the chemical constituents in seeds of Sterculia lychnophora."PHYTOCHEMICAL ANALYSIS".2024 May;:

• 136. [IF=3.4] Zhao Xiaona et al."Investigation the differences in key taste-contributing substances between Shitougan(Citrus reticulata Blanco Cv. Manau Gan) and other citrus varieties."Journal of Food Measurement and Characterization".2024 May;:1-13

• 135. [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

• 134. [IF=4.3] Zhihui Wang et al."Effects of post-harvest processing and 10-year natural aging on quality-related metabolites and taste quality of white peony tea."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Aug;132:106361

• 133. [IF=4.6] Shi Wang et al."Detection of Ascorbic Acid by Two-Dimensional Conductive Metal-Organic Framework-Based Electrochemical Sensors."MOLECULES".2024 Jan;29(11):2413

• 132. [IF=5.2] Aolin Yang et al."Study on ultrasound-assisted extraction of cold brew coffee using physicochemical, flavor, and sensory evaluation."Food Bioscience".2024 May;:104455

• 131. [IF=10.7] Baixi Shan et al."Tanshinone IIA alleviates pulmonary fibrosis by modulating glutamine metabolic reprogramming based on [U-13C5]-glutamine metabolic flux analysis."Journal of Advanced Research".2024 May;:

• 130. [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

• 129. [IF=5.2] Yuyao Jia et al."The Flavor Characteristics and Metabolites of Three Commercial Dried Jujube Cultivars."Foods".2024 Jan;13(8):1193

• 128. [IF=3.3] Wen Jinli et al."Effects of different fermentation methods on the quality of wines made from Actinidia argute."EUROPEAN FOOD RESEARCH AND TECHNOLOGY".2024 Mar;:1-13

• 127. [IF=4.1] Liping Gao et al."Effects of an inoculation dose of Issatchenkia terricola WJL-G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE".2024 Apr;:

• 126. [IF=4.2] Lu Wei et al."Response Surface Modelling of Six Organic Acids from Pinellia ternata (Thunb.) Breit by Ultrasound-Assisted Extraction and Its Determination by High-Performance Liquid Chromatography Coupled to Triple Quadrupole Mass Spectrometry."Chemosenso

• 125. [IF=4.6] Qingyi Li et al."Preparation, characterization and in vitro digestion of jujube polysaccharide microcapsules."FOOD AND BIOPRODUCTS PROCESSING".2024 May;145:97

• 124. [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

• 123. [IF=5.2] Luo Xiaoye et al."Co-culturing of Saccharomycopsis fibuligera and Lacticaseibacillus paracasei to improve the bioactive components and flavor characteristics of Dendrobium officinale."Food Bioscience".2024 Mar;:103736

• 122. [IF=5.6] Chen Shuhan et al."Naodesheng decoction regulating vascular function via G-protein-coupled receptors: network analysis and experimental investigations."Frontiers in Pharmacology".2024 Mar;15:

• 121. [IF=8.8] Zhenyang Liu et al."Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures."FOOD CHEMISTRY".2024 Mar;:139150

• 120. [IF=3.4] Yueyi Zhang et al."A GC×GC-MS method based on solid-state modulator for non-targeted metabolomics: Comparison with traditional GC-MS method."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS".2024 Jun;243:116068

• 119. [IF=5.2] Fan Yang et al."Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes."Food Bioscience".2024 Apr;58:103772

• 118. [IF=6.1] Yunting Zhang et al."Application of γ-aminobutyric acid improves the postharvest marketability of strawberry by maintaining fruit quality and enhancing antioxidant system."Food Chemistry-X".2024 Mar;21:101252

• 117. [IF=8.6] Minghui Li et al."Natural deep eutectic solvents-based selective extraction of saponins from Panax notoginseng: Process optimization, chemical profiling, and bioactivities evaluation."SEPARATION AND PURIFICATION TECHNOLOGY".2024 Aug;341:126882

• 116. [IF=8.8] Yangyang Bai et al."Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes."FOOD CHEMISTRY".2024 Jul;445:138745

• 115. [IF=4.5] Tao Zhao et al."Effects of dietary citric acid on growth performance, mineral status, body and muscle composition, muscle growth and mTOR signaling in yellow catfish Pelteobagrus fulvidraco fed with low-manganese diets."AQUACULTURE.2024 Mar;582:740569

• 114. [IF=5.4] Rui Cai et al."Inactivation activity and mechanism of pulsed light against Alicyclobacillus acidoterrestris vegetative cells and spores in concentrated apple juice."INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY.2024 Mar;413:110576

• 113. [IF=3.4] Jiaxin Yin et al."Comprehensive multicomponent characterization and quality assessment of Xiaoyao Wan by UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS and HS-GC-IMS."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS.2024 Feb;239:115910

• 112. [IF=6] Liping Shen et al."A green process for extracting and purifying coconut mesocarp polyphenols."Sustainable Chemistry and Pharmacy.2024 Feb;37:101413

• 111. [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

• 110. [IF=13.6] Wenwen Li et al."Asymmetric disturbance and permeabilization of bilayer membranes by 3-nm carbon dots."JOURNAL OF HAZARDOUS MATERIALS.2024 Mar;465:133382

• 109. [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

• 108. [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

• 107. [IF=4.6] Jinli Wen et al."Flavor Quality Analysis of Ten Actinidia arguta Fruits Based on High-Performance Liquid Chromatography and Headspace Gas Chromatography–Ion Mobility Spectrometry."MOLECULES.2023 Jan;28(22):7559

• 106. [IF=8.1] Wenyi Shi et al."Enhancing the solubility and emulsion properties of rice protein by deamidation of citric acid-based natural deep eutectic solvents."FOOD RESEARCH INTERNATIONAL.2023 Nov;:113762

• 105. [IF=3.7] Jing Zhang et al."Exploration of Microbial Community Diversity and Bioactive Substances during Fermentation of Mulberry Jiaosu, an Edible Naturally Fermented Mulberry Product."Fermentation-Basel.2023 Oct;9(10):910

• 104. [IF=5.2] Zixi Lin et al."The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan."Foods.2023 Jan;12(20):3801

• 103. [IF=3.3] Renjie Zhao et al."Improvement effect of different protein powder on cooking characteristics of gluten-free pasta and the establishment of quality evaluation based on principal component analysis."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.10.111

• 102. [IF=3.3] Jie Xiong et al."Improvement of Physicochemical Properties and Flavor of Pickled Radish through the Use of a Direct-Vat Set Starter Consisting of Lactiplantibacillus Plantarum and Leuconostoc Mesenteroides."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOL

• 101. [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

• 100. [IF=4.3] Ye Gu et al."Using pectinase enzymatic peeling for obtaining high-quality Huyou (Citrus changshanensis) segments."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.10.1016/j.jfca.2023.105706

• 99. [IF=5.2] Yanli He et al."Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-G

• 98. [IF=5.2] Jinli Wen et al."Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis."Foods.10.3390/foods12183345

• 97. [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

• 96. [IF=6.1] Xue Zhang et al."Identification strategy of Fructus Gardeniae and its adulterant based on UHPLC/Q-orbitrap-MS and UHPLC-QTRAP-MS/MS combined with PLS regression model."TALANTA.10.1016/j.talanta.2023.125136

• 95. [IF=8.8] Baixi Shan et al."Tanshinone II ameliorates energy metabolism dysfunction of pulmonary fibrosis using 13C metabolic flux analysis."Journal of Pharmaceutical Analysis.10.1016/j.jpha.2023.09.008

• 94. [IF=4.3] Yangyang Bai et al."Effect of postharvest grape dehydration on the phenolic composition of ‘Marselan’ rose wine during aging."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Oct;123:105630

• 93. [IF=5.2] Maiqi Zhang et al."Chemometric Classification of Apple Cultivars Based on Physicochemical Properties: Raw Material Selection for Processing Applications."Foods.2023 Jan;12(16):3095

• 92. [IF=6.1] Ping Li et al."Lactobacillus co-fermentation of Cerasus humilis juice alters chemical properties, enhances antioxidant activity, and improves gut microbiota."Food & Function.2023 Aug;:

• 91. [IF=8] Liqing Qiu et al."Fabrication of sodium alginate/apricot peel pectin films incorporated with rose anthocyanin-rich extract for monitoring grass carp (Ctenopharyngodon idellus) freshness."Food Packaging and Shelf Life.2023 Nov;39:101150

• 90. [IF=4.1] Xiaoqin Luo et al."Discovering the effect of co-fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles."JOURNAL OF THE SCIENCE OF F

• 89. [IF=5.2] Min Qian et al."Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu."Foods.2023 Jan;12(15):2915

• 88. [IF=6] Yueyin Zhang et al."Zanthoxylum bungeanum fruits extract/hydroxypropyl-β-cyclodextrin/NaCl inclusion complexes as a salt substitute for control the quality and safety of low-salt Sichuan paocai."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jul;:115074

• 87. [IF=8.4] Ying Xing et al."Non-thermal treatments of strawberry pulp: the relationship between quality attributes and microstructure."ULTRASONICS SONOCHEMISTRY.2023 Jul;:106508

• 86. [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

• 85. [6.59] Chen De-Quan et al."Adding functional properties to beer with jasmine tea extract."Frontiers in Nutrition.2023 Mar;10:291

• 84. [3.231] Xieying Ding et al."Citric Acid and Magnolol Ameliorate Clostridium perfringens Challenge in Broiler Chickens."Animals.2023 Jan;13(4):577

• 83. [6.208] Yonghua Jiang et al."Combined Metabolome and Transcriptome Analyses Unveil the Molecular Mechanisms of Fruit Acidity Variation in Litchi (Litchi chinensis Sonn.)."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2023 Jan;24(3):1871

• 82. [6.056] Xianan Zhang et al."Effect of 1-methylcyclopropene on flat peach fruit quality based on electronic senses, LC-MS, and HS-SPME-GC-MS during shelf storage."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;173:114388

• 81. [7.425] Shuang Zhang et al."Partial compression increases acidity, but decreases phenolics in jujube fruit: Evidence from targeted metabolomics."FOOD RESEARCH INTERNATIONAL.2023 Feb;164:112388

• 80. [6.652] Xiaoshuang Liu et al."Detoxification of patulin in apple juice by enzymes and evaluation of its degradation products."FOOD CONTROL.2023 Mar;145:109518

• 79. [IF=2.586] Chenxi Wang et al."Discovery of metabolic markers for the discrimination of Helwingia species based on bioactivity evaluation, plant metabolomics and network pharmacology."RAPID COMMUNICATIONS IN MASS SPECTROMETRY.2022 Oct;:e9411

• 78. [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;:

• 77. [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

• 76. [IF=3.024] Lanxin Wang et al."Ultra-high-performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry coupled with three-step data post-processing techniques for comprehensive profiling of the multiple components in Fufang Xianzhuli Ye."PHYTO

• 75. [IF=3.498] Sun Liping et al."Establishment and application of quantitative method for 22 organic acids in honey based on SPE-GC–MS."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2022 Oct;:1-12

• 74. [IF=5.561] Yiping Yu et al."Comprehensive Evaluation of 24 Red Raspberry Varieties in Northeast China Based on Nutrition and Taste."Foods.2022 Jan;11(20):3232

• 73. [IF=8.025] Xiaofan Lv et al."Effect of citric acid esterification on the structure and physicochemical properties of tigernut starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2022 Oct;:

• 72. [IF=5.561] Huimin Wu et al."Physicochemical Characteristics, Antioxidant Activities, and Aroma Compound Analysis of Seven Peach Cultivars (Prunus persica L. Batsch) in Shihezi, Xinjiang."Foods.2022 Jan;11(19):2944

• 71. [IF=5.561] Yashen Wang et al."Protective Effects of Several Common Amino Acids, Vitamins, Organic Acids, Flavonoids and Phenolic Acids against Hepatocyte Damage Caused by Alcohol."Foods.2022 Jan;11(19):3014

• 70. [IF=5.561] Weiyu Cao et al."Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis."Foods.2022 Jan;11(18

• 69. [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

• 68. [IF=9.231] Yaqin Wang et al."Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides."FOOD CHEMISTRY.2023 Feb;401:134122

• 67. [IF=5.195] Xinyu Xiong et al."HuanglianGanjiang Tang alleviates DSS-induced colitis in mice by inhibiting necroptosis through vitamin D receptor."JOURNAL OF ETHNOPHARMACOLOGY.2022 Nov;298:115655

• 66. [IF=2.586] Wei Li et al."Ultra high-performance liquid chromatography coupled to ion mobility quadrupole time of flight mass spectrometry profiling and unveiling the transformation of ginsenosides by the dual conditions of citric acid and high-pressure steaming."RAP

• 65. [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

• 64. [IF=6.652] Yiming Xu et al."Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms."FOOD CONTROL.2022 Dec;142:109245

• 63. [IF=3.713] Wei Liu et al."Effect of moderate hydrothermal-acidic modified potato pulp on the rheological properties of wheat dough."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

• 62. [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

• 61. [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

• 60. [IF=4.35] Qiong Yu et al."Preparation and Characterization of Solid Acid Catalysts for the Conversion of Sesamin into Asarinin in Sesame Oil."Foods. 2022 Jan;11(9):1225

• 59. [IF=6.707] Nan Zhang et al."Growth of MOF@COF on corncob as effective adsorbent for enhancing adsorption of sulfonamides and its mechanism."Appl Surf Sci. 2022 Apr;580:152285

• 58. [IF=6.576] Rui Wang et al."Quality Characteristics and Inhibitory Xanthine Oxidase Potential of 21 Sour Cherry (Prunus Cerasus L.) Varieties Cultivated in China."Front Nutr. 2021; 8: 796294

• 57. [IF=3.591] Bo Jiang et al."Developing Electropositive Citric Acid-Polyethylenimine Carbon Quantum Dot with High Biocompatibility and Labeling Performance for Mesenchymal Stem Cells in Vitro and in Vivo."New J Chem. 2021 Dec;:

• 56. [IF=3.739] Liming Wang et al."Metabolomic Study on Iohexol-Induced Nephrotoxicity in Rats Based on NMR and LC–MS Analyses."Chem Res Toxicol. 2022;XXXX(XXX):XXX-XXX

• 55. [IF=9.423] Yi Li et al."Blockage of citrate export prevents TCA cycle fragmentation via Irg1 inactivation."Cell Rep. 2022 Feb;38:110391

• 54. [IF=3.352] Yuhui Bai et al."Development of an organic acid compound disinfectant to control food-borne pathogens and its application in chicken slaughterhouses."Poultry Sci. 2022 Mar;:101842

• 53. [IF=2.494] Xi feng Zhang et al."A green and highly efficient method of extracting polyphenols from Lilium davidii var. unicolor Salisb using deep eutectic solvents."Chemical Engineering Communications. 2021 Jan 04

• 52. [IF=3.638] Nan Sun et al."Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae."J Sci Food Agr. 2022 Jan;102(1):175-184

• 51. [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

• 50. [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

• 49. [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

• 48. [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

• 47. [IF=4.35] Huali Chen et al."High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice."Foods. 2019 Aug;8(8):308

• 46. [IF=4.39] Cailing Jiang et al."Highly uniform self-assembled monolayers of silver nanospheres for the sensitive and quantitative detection of glutathione by SERS."Dalton T. 2021 Aug;50(30):10436-10445

• 45. [IF=4.411] Zhixin Wang et al."Rapid Characterization of Chemical Components in Edible Mushroom Sparassis crispa by UPLC-Orbitrap MS Analysis and Potential Inhibitory Effects on Allergic Rhinitis."Molecules. 2019 Jan;24(16):3014

• 44. [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

• 43. [IF=4.759] Chao-Ran Li et al."Manual annotation combined with untargeted metabolomics for chemical characterization and discrimination of two major crataegus species based on liquid chromatography quadrupole time-of-flight mass spectrometry."J Chromatogr A. 2020 Feb

• 42. [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

• 41. [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

• 40. [IF=5.279] Derui Zhang et al."Transcriptome Analysis Reveals the Molecular Mechanism of GABA Accumulation during Quinoa (Chenopodium quinoa Willd.) Germination."J Agr Food Chem. 2021;69(41):12171–12186

• 39. [IF=5.485] Xiao-qiang Cao et al."CuFe2O4 supported on montmorillonite to activate peroxymonosulfate for efficient ofloxacin degradation."J Water Process Eng. 2021 Dec;44:102359

• 38. [IF=5.565] Tao Su et al."Frequent spicy food consumption is associated with reduced capsaicin and salty taste sensitivity but unchanged sour taste or intranasal trigeminal sensitivity."Food Qual Prefer. 2022 Mar;96:104411

• 37. [IF=5.64] Jing Xiao et al."Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor."Front Microbiol. 2020; 11: 614208

• 36. [IF=5.64] Li Jie et al."Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation."Front Microbiol. 2020 Mar;0:228

• 35. [IF=5.81] Chenning Zhang et al."Global Analysis the Potential Medicinal Substances of Shuangxia Decoction and the Process In Vivo via Mass Spectrometry Technology."Front Pharmacol. 2021; 12: 654807

• 34. [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

• 33. [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

• 32. [IF=6.429] Limei Wang et al."Changes in cell wall metabolism and flavor qualities of mushrooms (Agaricus bernardii) under EMAP treatments during storage."Food Packaging Shelf. 2021 Sep;29:100732

• 31. [IF=6.953] Xi Yang et al."Structuring oil-in-water emulsion by forming egg yolk/alginate complexes: Their potential application in fabricating low-fat mayonnaise-like emulsion gels and redispersible solid emulsions."Int J Biol Macromol. 2020 Mar;147:595

• 30. [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

• 29. [IF=7.514] Jianping Wei et al."Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations."Food Chem. 2020 Feb;306:125623

• 28. [IF=7.514] Nan Zhang et al."Hydrophilic carboxyl supported immobilization of UiO-66 for novel bar sorptive extraction of non-steroidal anti-inflammatory drugs in food samples."Food Chem. 2021 Sep;355:129623

• 27. [IF=7.514] Yayuan Tang et al."Comprehensive evaluation on tailor-made deep eutectic solvents (DESs) in extracting tea saponins from seed pomace of Camellia oleifera Abel."Food Chem. 2021 Apr;342:128243

• 26. [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

• 25. [IF=9.229] Mengling Zhang et al."Chiral Control of Carbon Dots via Surface Modification for Tuning the Enzymatic Activity of Glucose Oxidase."Acs Appl Mater Inter. 2021;13(4):5877–5886

• 24. [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

• 23. [IF=4.044] Feng Liu et al."Comparative analysis of proteomic and metabolomic profiles of different species of Paris."J Proteomics. 2019 May;200:11

• 22. [IF=5.64] Wu Dousheng et al."Oleanolic Acid Induces the Type III Secretion System of Ralstonia solanacearum."Front Microbiol. 2015 Dec;0:1466

• 21. Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https://doi.org/1

• 20. Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https://doi.org/1

• 19. Cheng Zhang, Pei Li, Shun Zhang, Rongrong Lei, Bei Li, Xue Wu, Chunyang Jiang, Xiaofei Zhang, Rulin Ma, Lu Yang, Chao Wang, Xiao Zhang, Tao Xia, Aiguo Wang, Oxidative stress-elicited autophagosome accumulation contributes to human neuroblastoma SH-SY5Y cel

• 18. Xu, Xinxing, et al. "Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)." Food Microbiology 91 (2020): 103510.https://doi.org/10.1016/j.fm.2020.103510

• 17. Liu, Haichun, et al. "Enzyme-site blocking combined with optimization of molecular docking for efficient discovery of potential tyrosinase specific inhibitors from Puerariae lobatae radix." Molecules 23.10 (2018): 2612.https://doi.org/10.3390/molecules2310

• 16. 薛晓敏,韩雪平,王金政,董放.不同采收期李果实糖酸组分分析[J].江苏农业科学,2020,48(21):220-224.

• 15. 刘鑫烨,李蕴澍,马琦,吴子健,徐怀德,李梅.不同干燥方式对杏鲍菇滋味成分的影响研究[J].食品研究与开发,2020,41(16):8-13.

• 14. 李婷婷,赵鑫,任叶琳,任佳楠,韩雪容.细菌纤维素合成菌的筛选、鉴定及其产物结构和性质表征[J].中国酿造,2021,40(02):35-39.

• 13. 赵欣,梁克红,朱宏,刘莉,王靖.不同品种梨营养品质及风味物质比较研究[J].食品安全质量检测学报,2020,11(21):7797-7805.

• 12. 袁启凤,严佳文,王红林,李仕品,陈楠,王宇,韩秀梅,马玉华.百香果品种‘紫香1号’果实糖、酸和维生素成分分析[J].中国果树,2019(04):43-47.

• 11. 代琳, 徐媛媛, 熊博,等. 黄果柑果实抗坏血酸,谷胱甘肽和有机酸积累特性[J]. 浙江农业学报, 2018, v.30;No.189(08):75-82.

• 10. 马岩石, 姜明, 刘振艳,等. 酿酒酵母QY-1发酵过程中有机酸及游离氨基酸变化分析[J]. 中国酿造, 2019(10).

• 9. 姜鹏, 孙言才, 蔡颖,等. 基于超高效液相色谱-高分辨质谱联用技术研究苦参醇提物致大鼠肝毒性的尿液代谢组[J]. 安徽中医药大学学报, 2018.

• 8. 李维妮, 张宇翔, 魏建平,等. 益生菌发酵苹果汁工艺优化及有机酸的变化[J]. 食品科学, 2017(22):80-87.

• 7. 严超, 侯丽娟, 齐晓茹,等. 红枣白兰地发酵过程中酒醅氨基酸和有机酸的变化分析[J]. 食品工业科技, 2017, 38(014):121-125.

• 6. 龚芳芳, 樊卫国. 外源柠檬酸对石灰性黄壤养分活化及刺梨实生苗养分吸收与生长的影响[J]. 中国农业科学, 2018.

• 5. 任喜波 戴希尧 张俊花 等. 不同萝卜品种淀粉酶活性的差异研究[J]. 北方园艺 2012(22):21-23.

• 4. 任晓宁 张宇 陈其玲 等. 不同发酵条件对模拟葡萄酒中酒酒球菌柠檬酸代谢的影响[J]. 食品工业科技 2017(04):180-185.

• 3. 裴芳艺 姜明 马岩石 等. 3株酿酒酵母发酵过程中有机酸含量变化分析[J]. 食品与机械 2019(10).

• 2. 金湛, 朱英, 程榆平,等. 酶解提取红花中脱水红花黄色素B工艺的优化[J]. 中成药, 2016(7):1640-1643.

• 1. 郑平平, 何昱, 金湛,等. 遗传算法优化红腺忍冬叶中绿原酸的酶解提取工艺[J]. 中华中医药学刊, 2017(03):211-214.

输入产品批号：

本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *