91. [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 90. [IF=4.8] Yu Li et al."Multi-omics approaches reveal the therapeutic mechanism of Naoxintong Capsule against ischemic stroke."JOURNAL OF ETHNOPHARMACOLOGY.2025 Feb;:119435 89. [IF=6.7] Xingcheng Gong et al."[CuII(l-Phe)2–H]+ Complex: A Versatile Selector for Wide Enantiomeric Excess Determination and Chiral Recognition in Complicated Matrices by Post-column Infusion LC–Energy-resolved MS/MS."ANALYTICAL CHEMISTRY.2025;97(6):3458–3468 88. [IF=4.7] Lin Zhang et al."Gut Microbiota and Neurotransmitter Regulation: Functional Effects of Four Traditional Chinese Fermented Soybean (Sojae Semen Praeparatum)."Foods.2025 Jan;14(4):671 87. [IF=7] Zhaolong Liu et al."A machine learning approach fusing multisource spectral data for prediction of floral origins and taste components of Apis cerana honey."FOOD RESEARCH INTERNATIONAL.2025 Feb;:116102 86. [IF=11.4] Yating Guo et al."Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea."Journal of Advanced Research.2025 Mar;: 85. [IF=2.5] Mohammad Mizanur Rahman et al."Threonine supplementation stimulates immune, antioxidant and liver functions of largemouth bass, Micropterus salmoides."ANIMAL FEED SCIENCE AND TECHNOLOGY.2024 Aug;:116087 84. [IF=3.7] Zhang Lei et al."Fluorescent enhanced endogenous carbon dots derived from green tea residue for multiplex detection of heavy metal ions in food."Frontiers in Sustainable Food Systems.2024 Aug;8: 83. [IF=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 82. [IF=4.3] Mengjun Wang et al."Ratio-fluorescence sensor based on carbon dots and PtRu/CN nanozyme for efficient detection of melatonin in tablet."SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY.2024 Nov;321:124699 81. [IF=19] Huijuan Zhang et al."Natural Phenolic-Metal Framework Strengthened Mesona Chinensis Polysaccharides Microgels for Improved Viability of Probiotics to Alleviate the Liver Injury and Gut Microbiota Dysbiosis."ADVANCED FUNCTIONAL MATERIALS".2024 Mar;:2401064 80. [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 79. [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 78. [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 77. [IF=6.1] Junjie Lin et al."Preparation and Kokumi Properties of N-Acetyl-Val/Leu/Ile/Met/Phe in the Presence of Acetic Acid and Amino Acid: A Commercially Available Transglutaminase and Protease A 2SD."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;71(45):17235–17 76. [IF=4.5] Yating Guo et al."Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars."Plants-Basel.2023 Jan;12(21):3707 75. [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 74. [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 73. [IF=4.3] Wenlong Yu et al."Effect of different preservation treatments on the formation of semicarbazide in Litopenaeus vannamei and the potential molecular mechanisms."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.10.1016/j.jfca.2023.105664 72. [IF=5.9] Xudong Zhou et al."Systematic assessment of the silk deterioration behaviors for silk aging prediction."POLYMER DEGRADATION AND STABILITY.10.1016/j.polymdegradstab.2023.110532 71. [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 70. [IF=3.8] Jingyu Yao et al."Non-volatile taste active compounds in the meat of river snail (Sinotaia quadrata) determined by 1H NMR, e-tongue and sensory analysis."International Journal of Gastronomy and Food Science.2023 Aug;:100803 69. [IF=3.3] Xiaodan Wang et al."Dynamic monitoring and correlation analysis of flavor quality and bacterial community during sufu fermentation."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Jul;: 68. [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 67. [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 66. [IF=5.561] Chunlu Qian et al."Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods."Foods.2023 Jan;12(10):2012 65. [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 64. [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 63. [IF=9.231] Sha Yan et al."Chaste honey in long term-storage: Occurrence and accumulation of Maillard reaction products, and safety assessment."FOOD CHEMISTRY.2023 Oct;424:136457 62. [IF=9.231] Yao Fan et al."A sensitized ratiometric fluorescence probe based on N/S doped carbon dots and mercaptoacetic acid capped CdTe quantum dots for the highly selective detection of multiple tetracycline antibiotics in food."FOOD CHEMISTRY.2023 Apr;:136105 61. [IF=3.402] Yan Sun et al."Effects of dietary lysine level on the growth performance, protein metabolism, and antioxidant status in Hemibagrus wyckioides juveniles."JOURNAL OF THE WORLD AQUACULTURE SOCIETY.2023 Mar;: 60. [IF=5.895] Xue Xia et al."Simultaneously Enhanced Formation of Pyrazines and Furans during Thermal Degradation of the Glycyl-l-glutamine Amadori Compound by Selected Exogenous Amino Acids and Appropriate Elevated Temperatures."JOURNAL OF AGRICULTURAL AND FOOD CHEMIS 59. [IF=3.024] Biying Chen et al."Integrated metabolic and transcriptomic profiles reveal the germination-associated dynamic changes for the seeds of Cassia obtusifolia L.."PHYTOCHEMICAL ANALYSIS.2023 Jan;: 58. [IF=6.652] Sijia Zhan et al."Role of roasting in the formation of characteristic aroma of wuyi rock tea."FOOD CONTROL.2023 May;147:109614 57. [IF=7.425] Shuxian Shao et al."Production regions discrimination of Huangguanyin oolong tea by using the content of chemical components and rare earth elements."FOOD RESEARCH INTERNATIONAL.2023 Mar;165:112522 56. [IF=3.428] Haohao Li et al."Nitrogen-doped carbon dots from polystyrene for three analytes sensing and their logic recognition."INORGANIC CHEMISTRY COMMUNICATIONS.2023 Feb;148:110369 55. [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 54. [IF=6.911] Yan-Zhen Wang et al."A strategy for screening and identification of new amino acid-conjugated bile acids with high coverage by liquid chromatography-mass spectrometry."ANALYTICA CHIMICA ACTA.2023 Jan;1239:340691 53. [IF=6.14] Yongxue Li et al."Temperature- and pH-Sensitive Nitrogen and Sulfur Codoped Carbon Quantum Dots for Sequential Detection of Fe3+ and H2S."ACS Applied Nano Materials.2022;5(10):14507–14519 52. [IF=4.658] Chenxu Cai et al."Molecular Hydrogen Improves Rice Storage Quality via Alleviating Lipid Deterioration and Maintaining Nutritional Values."Plants-Basel.2022 Jan;11(19):2588 51. [IF=4.927] Jiachun Lu et al."Sensory-Guided Identification and Characterization of Kokumi-Tasting Compounds in Green Tea (Camellia sinensis L.)."MOLECULES.2022 Jan;27(17):5677 50. [IF=9.231] Yao Fan et al."Highly sensitive visual fluorescence sensor for aminoglycoside antibiotics in food samples based on mercaptosuccinic acid-CdTe quantum dots."FOOD CHEMISTRY.2023 Mar;404:134040 49. [IF=4.52] Xianan Zhang et al."Analysis of the free amino acid content and profile of 129 peach (Prunus persica (L.) Batsch) germplasms using LC-MS/MS without derivatization."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2022 Dec;114:104811 48. [IF=6.056] Qin Liu et al."Comparison of different drying techniques for shiitake mushroom (Lentinus edodes): Changes in volatile compounds, taste properties, and texture qualities."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jul;164:113651 47. [IF=3.463] Xiaomei Dai et al."S-alk(en)ylcysteine sulfoxides biosynthesis and free amino acids profile in different parts of postharvest chive (Allium schoenoprasum L.)."SCIENTIA HORTICULTURAE. 2022 Sep;303:111191 46. [IF=4.411] Nan Wu et al."Quality Evaluation of Taxilli Herba from Different Hosts Based on Simultaneous Determination of Multiple Bioactive Constituents Combined with Multivariate Statistical Analysis."Molecules. 2021 Jan;26(24):7490 45. [IF=4.142] Zhang Wei et al."Ratiometric fluorescence and colorimetric dual-mode sensing platform based on carbon dots for detecting copper(II) ions and D-penicillamine."Anal Bioanal Chem. 2022 Feb;414(4):1651-1662 44. [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 43. [IF=4.242] Hang Yang et al."Dietary leucine requirement of juvenile largemouth bass (Micropterus salmoides) based on growth, nutrient utilization and growth-related gene analyses."Aquaculture. 2022 Jun;555:738207 42. [IF=2.419] Shanshan Gao et al."Development and validation of a sensitive and reliable targeted metabolomics method for the quantification of cardiovascular disease-related biomarkers in plasma by using UPLC-MS/MS."Rapid Communications In Mass Spectrometry. 2022 Mar  41. [IF=1.618] Wang Shengnan et al."Simultaneous Determination of Iridoid Glycosides, Phenylpropanoid Glycosides, Organic Acids, Nucleosides and Amino Acids in Scrophulariae Radix Processed by Different Processing Methods by HPLC-QTRAP-MS/MS."J Chromatogr Sci. 2021 Jun; 40. [IF=2.097] Ke Jing et al."Isocratic micellar liquid chromatography using mixed anionic and non-ionic surfactants as mobile phase additives for separation of 17 free amino acids."Chem Pap. 2019 Oct;73(10):2417-2426 39. [IF=3.361] Ruixue Yu et al."Targeted neurotransmitter metabolomics profiling of oleanolic acid in the treatment of spontaneously hypertensive rats."Rsc Adv. 2019 Jul;9(40):23276-23288 38. [IF=3.366] Qu Fei et al."Fluorescent Detection of 2,4-Dichlorophenoxyacetic Acid in Food Samples Based on Covalent Organic Frameworks and MnO2 Nanosheets."Food Anal Method. 2020 Oct;13(10):1842-1851 37. [IF=3.935] Biru Shi et al."Investigation on the stability in plant metabolomics with a special focus on freeze-thaw cycles: LC–MS and NMR analysis to Cassiae Semen (Cassia obtusifolia L.) seeds as a case study."J Pharmaceut Biomed. 2021 Sep;204:114243 36. [IF=4.098] Chunlin Li et al."Discrimination of white teas produced from fresh leaves with different maturity by near-infrared spectroscopy."Spectrochim Acta A. 2020 Feb;227:117697 35. [IF=4.142] Li Cong et al."A fluorescence strategy for monitoring α-glucosidase activity and screening its inhibitors from Chinese herbal medicines based on Cu nanoclusters with aggregation-induced emission."Anal Bioanal Chem. 2021 Apr;413(9):2553-2563 34. [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 33. [IF=4.142] Qu Fei et al."Ratiometric detection of alkaline phosphatase based on aggregation-induced emission enhancement."Anal Bioanal Chem. 2019 Nov;411(28):7431-7440 32. [IF=4.35] Xiaomei Dai et al."1-Methylcyclopropene Preserves the Quality of Chive (Allium schoenoprasum L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage."Foods. 2021 Aug;10(8):1792 31. [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 30. [IF=4.411] Shengxin Yin et al."Comparison of Multiple Bioactive Constituents in the Corolla and Other Parts of Abelmoschus manihot."Molecules. 2021 Jan;26(7):1864 29. [IF=4.411] Mengxia Tan et al."Quality Evaluation of Ophiopogonis Radix from Two Different Producing Areas."Molecules. 2019 Jan;24(18):3220 28. [IF=4.418] Yuan Li et al."Deciphering the Mechanism of the Anti-Hypertensive Effect of Isorhynchophylline by Targeting Neurotransmitters Metabolism of Hypothalamus in Spontaneously Hypertensive Rats."Acs Chem Neurosci. 2020;11(11):1563–1572 27. [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 26. [IF=4.821] Peng Wan et al."Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup."Microchem J. 2021 Sep;168:106436 25. [IF=4.821] Yixin Nie et al."Nitrogen-rich quantum dots-based fluorescence molecularly imprinted paper strip for p-nitroaniline detection."Microchem J. 2019 Jul;148:162 24. [IF=4.952] Huan Zhang et al."Label-free quantification proteomics reveals the active peptides from protein degradation during anaerobic fermentation of tea."Lwt Food Sci Technol. 2021 Oct;150:111950 23. [IF=4.952] Xinru Xu et al."Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract."Lwt Food Sci Technol. 2021 Feb;137:110371 22. [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 21. [IF=1.913] Xie Yunfei et al."Rapid Determination of Amino Acids in Beer, Red Wine, and Donkey-Hide Gelatin by Gradient Elution of HPLC: From Micellar Liquid Chromatography to High Submicellar Liquid Chromatography."J Aoac Int. 2018 Jan;101(1):249-255 20. [IF=2.727] Tian Luo et al."Quality assessment of soy sauce using underivatized amino acids by capillary electrophoresis."International Journal Of Food Properties. 2018 Jan 08 19. [IF=2.896] Jing Ke et al."Development of a gradient micellar liquid chromatographic method eluting from micellar mode to high submicellar mode for the rapid separation of free amino acids."Anal Methods-Uk. 2017 Mar;9(11):1762-1770 18. [IF=3.535] Tian Luo et al."Establishing a sensitive capillary electrophoresis-UV method for direct determination of amino acids to evaluate vinegar quality."Electrophoresis. 2018 Jun;39(11):1410-1416 17. [IF=4.098] Chunlin Li et al."Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy."Spectrochim Acta A. 2019 Jan;206:254 16. [IF=4.411] Yujiao Hua et al."Quality Evaluation of Pseudostellariae Radix Based on Simultaneous Determination of Multiple Bioactive Components Combined with Grey Relational Analysis."Molecules. 2017 Jan;22(1):13 15. [IF=6.079] Tian Luo et al."Determination of underivatized amino acids to evaluate quality of beer by capillary electrophoresis with online sweeping technique."J Food Drug Anal. 2017 Oct;25:789 14. [IF=9.594] Zhongqian Song et al."Multifunctional N,S co-doped carbon quantum dots with pH- and thermo-dependent switchable fluorescent properties and highly selective detection of glutathione."Carbon. 2016 Aug;104:169 13. Zhao, Zheng, et al. "Cholinium amino acids-glycerol mixtures: New class of solvents for pretreating wheat straw to facilitate enzymatic hydrolysis." Bioresource technology 245 (2017): 625-632.https://doi.org/10.1016/j.biortech.2017.08.209 12. Zhongqian Song, Fengyu Quan, Yuanhong Xu, Mengli Liu, Liang Cui, Jingquan Liu, Multifunctional N,S co-doped carbon quantum dots with pH- and thermo-dependent switchable fluorescent properties and highly selective detection of glutathione, Carbon, Volume 10 11. Xinru Xu, Mingguang Yu, Junaid Raza, Huanlu Song, Lin Gong, Wenqing Pan, Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract, LWT, Volume 137, 2021, 110371, ISSN 0023-6438, https://doi.org/10.1016/j.lw 10. 王健,孙瑜,陈莉莉,韩真真,孙精通.基于~1H-NMR代谢组学技术评价何首乌炮制品中差异代谢物的研究[J].现代药物与临床,2020,35(08):1537-1543. 9. 祝洪艳, 张荻, 张力娜,等. 柱前衍生化HPLC法检测紫苏子和紫苏叶中氨基酸的含量[J]. 药物分析杂志, 2017(10):1858-1864. 8. 谈梦霞, 陈佳丽, 邹立思,等. 不同贮藏条件对麦冬药材质量的影响[J]. 中药材, 2018(11). 7. 陈思, 郜玉钢, 臧埔,等. 鹿角脱盘及其5种提取部位21种氨基酸含量对比分析[J]. 药物分析杂志, 2017(10):1851-1857. 6. 唐何娜, 杨磊, 欧阳志远,等. 基于体外仿生的海水珍珠矿化机制初步研究[J]. 电子显微学报, 2017, 036(006):589-597. 5. 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. 4. 王婷婷,郜玉钢,臧埔,赵岩,何忠梅,祝洪艳,张连学.复方麦鹿芪人参制剂主要成分变化及其在肝癌H22荷瘤小鼠体内的抗肿瘤作用[J].吉林大学学报(医学版),2017,43(04):698-704+858-859. 3. 李婉斯, 李婷, 陆春怡,等. 基于HPLC指纹图谱及聚类分析评价市售阿胶的质量[J]. 上海中医药大学学报, 2017, 031(006):91-96. 2. 侯丽娟 严超 齐晓茹 王颉. 不同品种红枣酿制枣酒的香气差异性研究[J]. 食品工业 2017(5):208-212. 1. 谈梦霞, 陈佳丽, 邹立思,等. 麦冬与山麦冬中多元指标成分的比较分析[J]. 中国中药杂志, 2018, 43(20).