41. [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;: 40. [IF=3.7] Huilin Liu et al."The Combined Use of Soil Conditioner and Foliar Sulfur Spray Successfully Prevents Dark Pericarp Disease Induced by Manganese Toxicity in Litchi."Agronomy-Basel".2024 Mar;14(3):449 39. [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 38. [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 37. [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 36. [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 35. [IF=5.4] Yanqiu Sun et al."Network pharmacology integrated with experimental validation revealed the mechanism of Fengshi Gutong Capsule in the treatment of osteoarthritis."JOURNAL OF ETHNOPHARMACOLOGY.2023 Oct;:117261 34. [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 33. [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 32. [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 31. [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 30. [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;: 29. [IF=7.129] Kangchen Li et al."Uncovering mechanisms of Baojin Chenfei formula treatment for silicosis by inhibiting inflammation and fibrosis based on serum pharmacochemistry and network analysis."ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY.2023 Jul;260:115082 28. [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 27. [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 26. [IF=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 25. [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 24. [IF=5.548] Xue Bai et al."Control of post-acidification and shelf-life prediction of apple juice fermented by lactobacillus."FOOD CONTROL. 2022 Sep;139:109076 23. [IF=7.514] Jie Meng et al."Conduction of a chemical structure-guided metabolic phenotype analysis method targeting phenylpropane pathway via LC-MS: Ginkgo biloba and soybean as examples."FOOD CHEMISTRY. 2022 Oct;390:133155 22. [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 21. [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 20. [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 19. [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 18. [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 17. [IF=7.514] Yan-Qing Fu et al."Effect of baking on the flavor stability of green tea beverages."Food Chem. 2020 Nov;331:127258 16. [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 15. [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 14. Peng, Wanying, et al. "Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum." Food Chemistry 340 (2021): 127922.https://doi.org/10.1016/j.foodchem.2020. 13. 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 12. 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 11. 樊荣,羿国娟,鲁兰,曾铭,周杨杨,程强.绿原酸及其13种体内主要代谢物的体外抗菌作用研究[J].中草药,2020,51(24):6239-6245. 10. 王思威, 刘艳萍, 王潇楠,等. 基于高效液相色谱-三重四极杆串联质谱技术测定鲜荔枝果肉中10种有机酸含量[J]. 农药学学报, 2019(3). 9. 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. 8. 陈侃, 王长谦, 范虞琪,等. 斑马鱼平台研究七种中药单体的降脂作用[J]. 生理学报, 2017, 069(001):55-60. 7. 赵国群 姚瑶 关军锋. 发酵条件对梨醋酿造过程中有机酸的影响[J]. 食品工业科技 2014 35(003):146-150. 6. 李姚瑶, 曹毛毛, 王小璐,等. 外源p-香豆酸处理对采后桃果实苯丙烷代谢和抗氧化能力的影响[J]. 食品科学, 2019, 40(23). 5. 唐苗苗, 刘翼翔, 毛婷,等. 高效液相色谱法测定北五味子有机酸含量[J]. 食品工业科技, 2012, 33(015):328-330. 4. 张丽, 刘欣, 方振峰,等. 星点设计-效应面法优化大花八角莽草酸提取工艺[J]. 江汉大学学报(自然科学版), 2017(45):335-342. 3. 赵一懿, 郭洪祝, 陈有根,等. 基于UPLC-QTOF-MSE代谢组学方法对银杏叶提取物中黄酮醇苷,萜类内酯,酚类及羧酸类成分含量差异研究[J]. 中国药学(英文版), 2017, 026(011):789-804. 2. 吕琪 张耀元 倪贺 等. 八角中茴香油与莽草酸的提取和分离纯化[J]. 华南师范大学学报:自然科学版 2019 051(002):69-75. 1. 丁小娟 丁珊珊 吕凌 崔颖 王辉 张毅 陈师农.HPLC法同时测定宣木瓜中五种有机酸和原儿茶酸的含量[J].安徽医药 2013 17(09):1496-1498.