63. [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 62. [IF=5.645] Xueqiang Liu et al."Efficient production of acetylated xylooligosaccharides from Hawthorn kernels by a xylanase from Paecilomyces aerugineus."Ind Crop Prod. 2020 Dec;158:112962 61. [IF=6.186] Yi Lu et al."Selective conversion of lignocellulosic biomass into furan compounds using bimetal-modified bio-based activated carbon: Analytical Py-GC×GC/MS."J Energy Inst. 2020 Dec;93:2371 60. [IF=6.953] Wei Chen et al."Black mulberry (Morus nigra L.) polysaccharide ameliorates palmitate-induced lipotoxicity in hepatocytes by activating Nrf2 signaling pathway."Int J Biol Macromol. 2021 Mar;172:394 59. [IF=9.147] Yupeng Lin et al."Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing."Food Hydrocolloid. 2021 May;114:106555 58. [IF=9.381] Yanmin Yang et al."Structural characterization and antioxidant activities of one neutral polysaccharide and three acid polysaccharides from Ziziphus jujuba cv. Hamidazao: A comparison."Carbohyd Polym. 2021 Jun;261:117879 57. [IF=9.381] Fanke Zeng et al."Structural characterization of polysaccharides with potential antioxidant and immunomodulatory activities from Chinese water chestnut peels."Carbohyd Polym. 2020 Oct;246:116551 56. [IF=3.197] Fangfang Wu et al."Structural characterization of a novel polysaccharide fraction from Hericium erinaceus and its signaling pathways involved in macrophage immunomodulatory activity."J Funct Foods. 2017 Oct;37:574 55. [IF=4.171] Fangfang Wu et al."Structure characterization of a novel polysaccharide from Hericium erinaceus fruiting bodies and its immunomodulatory activities."Food Funct. 2018 Jan;9(1):294-306 54. [IF=6.953] Kaiying Jia et al."Characterization of novel exopolysaccharide of Enterococcus faecium WEFA23 from infant and demonstration of its in vitro biological properties."Int J Biol Macromol. 2019 May;128:710 53. [IF=7.514] Man Zou et al."Immunomodulatory acidic polysaccharides from Zizyphus jujuba cv. Huizao: Insights into their chemical characteristics and modes of action."Food Chem. 2018 Aug;258:35 52. Jia, Kaiying, et al. "Characterization of novel exopolysaccharide of Enterococcus faecium WEFA23 from infant and demonstration of its in vitro biological properties." International journal of biological macromolecules 128 (2019): 710-717.https://doi.org/10 51. Jia, Kaiying, et al. "Characterization of novel exopolysaccharide of Enterococcus faecium WEFA23 from infant and demonstration of its in vitro biological properties." International journal of biological macromolecules 128 (2019): 710-717.https://doi.org/10 50. Li, X., Guo, Y., Zhuang, Y., Qin, Y. and Sun, L. (2018), Nonvolatile taste components, nutritional values, bioactive compounds and antioxidant activities of three wild Chanterelle mushrooms. Int J Food Sci Technol, 53: 1855-1864. https://doi.org/10.1111/ij 49. Bingwu Liao, Chunhui Zhou, Tingting Liu, Yangyan Dai, Huihua Huang, A novel Hericium erinaceus polysaccharide: Structural characterization and prevention of H2O2-induced oxidative damage in GES-1 cells, International Journal of Biological Macromolecules, V 48. Qiu, Kuncheng, et al. "Study on extraction methods of polysaccharides from a processed product of Aconitum carmichaeli Debx." RSC Advances 11.35 (2021): 21259-21268.https://doi.org/10.1039/D1RA03628A 47. Zou, Man, et al. "Immunomodulatory acidic polysaccharides from Zizyphus jujuba cv. Huizao: Insights into their chemical characteristics and modes of action." Food chemistry 258 (2018): 35-42.https://doi.org/10.1016/j.foodchem.2018.03.052 46. 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 45. Xu, Danping, et al. "Extraction, purification and antioxidant activity of polysaccharide from cold pressed oil cake of ‘Tengjiao’seed." International Journal of Biological Macromolecules 163 (2020): 508-518.https://doi.org/10.1016/j.ijbiomac.2020.06.207 44. Minmin Ai, Nan Xiao, Aimin Jiang, Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity, Food Hydrocolloids, Volume 111, 2021, 106271, ISSN 0268-005X, https://doi.org/10.1016/j.foodhy 43. 杨燕敏,郑振佳,高琳,张砚垒,张仁堂.红枣多糖超声波提取、结构表征及抗氧化活性评价[J].食品与发酵工业,2021,47(05):120-126. 42. 陈开琼,杨其芳,苟琪,吕燕,刘建利.枸杞枝叶中乳酸菌的分离及其在徒长枝青贮中的应用评价[J].中国农业科技导报,2021,23(02):193-201. 41. 晨业,包晓玮,王娟,何梦梦,曾兰君,张亚涛.沙棘多糖分离纯化及抗氧化活性[J].食品科学,2021,42(04):227-232. 40. 李怡欣,张盟雨,王颂,王静,张应中,谢桂军,李兴伟.高效液相色谱法测定油茶饼粕多糖组成[J].中国油脂,2020,45(12):126-131+136. 39. 贤能,万鹏,赵瑞芝,胡巧红.醋柴胡多糖VBCP-3的结构和抗炎作用研究[J].动物医学进展,2021,42(04):59-63. 38. 白利琴,杨新,李冲,李研东,肖妙,郝建雄,赵丹丹,刘璐,李晟霖,韩雪.雪燕营养成分分析及抗氧化活性评价[J].食品研究与开发,2021,42(02):18-25. 37. 冯峰,杨淑玲,张奇,吴岩斌.霸王花不同部位粗多糖的结构组成及体外抗氧化活性[J].中国现代应用药学,2021,38(02):189-195. 36. 张毅靖,甘剑峰,王永福,何国栋,吴映秀,唐洪梅.健脾祛湿膏对大鼠胃肠功能的调节作用[J].中成药,2021,43(01):191-195. 35. 田蕾,李恩源,关统伟,唐蜀昆,刘晓飞,张小平.艾丁湖可培养嗜盐菌多样性及功能酶、抗菌活性筛选[J].微生物学通报,2017,44(11):2575-2587. 34. 梁宇庭, 周骏辉, 南铁贵,等. 柱前衍生化UPLC-MS/MS测定12种单糖含量的方法学研究及其应用[J]. 中国中药杂志, 2018, 43(22):111-115. 33. 刘瑶, 王新然, 赵悦,等. 荞麦皮多糖组成及其抗氧化特性分析[J]. 食品与发酵工业, 2019(13). 32. 韩苗苗,姚娟,易阳,黄菲,王丽梅.龙眼果肉干燥过程中多糖的理化特征与活性变化规律[J].食品科学,2017,38(21):67-73. 31. 陈懿瑶 罗阳 闫燊 等. HPAEC-PAD法测定石斛属植物单糖组分与主成分聚类分析[J]. 中国实验方剂学杂志 2018(15). 30. 张亚丽, 高简, 苗祥贞,等. 黄连多糖中单糖组成的HPLC-MSn法快速识别[J]. 世界中医药, 2017(11):244-247. 29. 牛放 高俊明 段雪薇 等. 响应面法优化野菊花多糖的水解工艺[J]. 食品工业科技 2019 040(001):156-161. 28. 丽萍 张志红 吴素蕊 等. 人工培养冬虫夏草胞外多糖的分离纯化及组成分析[J]. 食品工业科技 2016 37(010):127-131. 27. 王晓琴, 冀晓龙, 彭强,等. 木枣多糖ZJP2的初步结构特征及抗氧化活性研究[J]. 现代食品科技, 2016, v.32;No.200(04):100-105. 26. 严薇,邓丽莎,王燕,刘强,刘兵,陶婷婷,刘珏,丁超.基于红外辐射处理的米糠多糖组分、提取率及抗氧化活性的影响[J].食品科学,2020,41(15):158-163. 25. 罗敏, 陈德经, 季晓辉. 米胚多糖的组成及抗氧化性研究[J]. 天然产物研究与开发, 2018, v.30(06):13-19+25. 24. 田有秋, 贾金霞, 束旭,等. 淡红侧耳子实体多糖的分离纯化及结构探析[J]. 食品与发酵工业, 2018, v.44;No.372(12):70-76. 23. 腾飞, 郑悦, 王萍. 龙葵果花色苷的分离与鉴定[J]. 食品科学, 2016, 37(07):56-61. 22. 张守军, 王荣申, 刘兵,等. 柱前衍生化HPLC法测定香椿子多糖的单糖组成[J]. 山东化工, 2015, 44(017):71-73. 21. 张灿, 孙梦洋, 胡凯,等. 黑白两种糯米米糠可溶性膳食纤维的特性及对淀粉体外消化吸收的影响[J]. 华中农业大学学报, 2017(5). 20. 屈义,周斯仪,钟赛意,谌素华,苏伟明,吴小禾.鳙鱼鱼鳔黏多糖的提取及其抗氧化性活性评价[J].广东海洋大学学报,2018,38(01):47-53. 19. 张,周尚儒,燕玉奎,郭玫.红芪多糖HG-2含量及联合透明质酸水凝胶的参数测定[J].解放军药学学报,2018,34(06):487-490. 18. 韩鹏飞,虞佐嗣,郭建忠,李兵,刘力.炭基固体酸催化水解木聚糖制备低聚木糖的工艺优化[J].食品科学,2017,38(12):171-176. 17. 汪兴杰,张予林,刘吉彬,陶永胜.基于氨基柱的高效液相色谱-示差折光检测器方法分析媚丽葡萄香气糖苷的糖基组成[J].分析化学,2017,45(05):681-686. 16. 李利红 李凯 李向辉 等. 刺五加多糖的提取工艺研究[J]. 饲料研究 2019 v.42;No.493(06):119-122. 15. 赵文红, 许慧颖, 陈晖,等. 高聚合度麦麸阿魏酸糖酯的组成特征及其自由基清除能力研究[J]. 河南工业大学学报(自然科学版), 2018, 39(05):18-23+81. 14. 王园 吴梦琪 张文清 等. HPLC结合化学计量学的枸杞多糖指纹图谱研究[J]. 中药材 2019年42卷7期 1572-1577页 MEDLINE ISTIC PKU 2020. 13. 李娅, 刘京晶, 张新凤,等. 铁皮石斛非淀粉多糖含量测定方法的研究[J]. 中国中药杂志 2019年44卷15期, 3221-3225页, MEDLINE ISTIC PKU CSCD CA BP, 2019. 12. 周送桂, 李欣, 李中改,等. 金英黄归汤的工艺改进对总多糖含量的影响[J]. 中国实验方剂学杂志, 2016, 022(008):65-68. 11. 刘佳,王优,王桂英,程志斌,谷大海,范江平,葛长荣,廖国周.美拉德增香反应制备宣威火腿风味基料研究[J].安徽农业科学,2016,44(35):113-115+153. 10. 刘佳, 王桂瑛, 程志斌,等. 增香热反应制备白牛肝菌风味基料[J]. 食品工业, 2017, 038(006):208-213. 9. 余自琳 郭荣灿 姜毅 等. pH对墨鱼酶解物美拉德反应产物风味的影响[J]. 食品工业科技 2018 v.39；No.407(15):274-280. 8. 周张涛 袁博 王志荣 等. 不同还原糖对浓香葵花籽油风味的影响[J]. 食品工业 2019(7). 7. 张四杰, 钱正, 刘京晶,等. 铁皮石斛花多糖相对分子质量及其单糖组成的研究[J]. 中国中药杂志, 2017, 42(020):3919-3925. 6. 徐慢, 张晓鸣. 谷氨酸—木糖美拉德中间体的水相制备及其在桃酥中的应用[J]. 食品与机械, 2019(4):7-13. 5. 刘佳, 王桂瑛, 程志斌,等. 火腿与白牛肝菌复合风味基料工艺研究[J]. 食品工业科技, 2016(23):243-246. 4. 徐浩,林琳,刘东旭,陆剑锋,姜绍通.河蚬酶解物美拉德反应产物抗氧化活性研究[J].现代食品科技,2019,35(01):189-197. 3. 吴悦,潘丽军,李兴江,姜绍通.寄生曲霉CICC40365利用木糖产L-苹果酸的发酵条件优化[J].微生物学通报,2014,41(06):1052-1062. 2. 王慧娟, 乔杨, 晏薇娜,等. 太子参多糖的提取纯化及其单糖组分的鉴定[J]. 贵州大学学报(自然科学版), 2017(34):25-29. 1. 赵优琴, 任强强, 张小琴,等. 复方三维右旋泛酸钙糖浆对脾虚型功能性消化不良大鼠的影响[J]. 药学研究, 2019, 038(002):80-83.