• 熔點： 252°C

• 沸點： 501.1°C at 760 mmHg

• 溶解性： DMSO：80mg/ml

• 敏感性： 對光,濕度敏感

• 儲存條件： 2-8℃

• 注意：部分產品我司僅能提供部分信息，我司不保證所提供信息的權威性，僅供客戶參考交流研究之用。

• 163. [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

• 162. [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;:

• 161. [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

• 160. [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

• 159. [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

• 158. [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

• 157. [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

• 156. [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

• 155. [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

• 154. [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

• 153. [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

• 152. [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

• 151. [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

• 150. [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

• 149. [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

• 148. [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

• 147. [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

• 146. [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;:

• 145. [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

• 144. [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

• 143. [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

• 142. [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

• 141. [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

• 140. [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

• 139. [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

• 138. [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

• 137. [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

• 136. [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

• 135. [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

• 134. [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

• 133. [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

• 132. [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

• 131. [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

• 130. [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

• 129. [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

• 128. [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

• 127. [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

• 126. [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

• 125. [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

• 124. [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

• 123. [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

• 122. [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

• 121. [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

• 120. [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

• 119. [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;:

• 118. [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:

• 117. [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

• 116. [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

• 115. [IF=5.2] Weiwei Zhong et al."Antioxidant and preservation effects of tea polyphenols on apple juice."Food Bioscience".2024 May;:104288

• 114. [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

• 113. [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

• 112. [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

• 111. [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

• 110. [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

• 109. [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

• 108. [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

• 107. [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

• 106. [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

• 105. [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

• 104. [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

• 103. [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

• 102. [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

• 101. [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

• 100. [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

• 99. [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

• 98. [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

• 97. [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

• 96. [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

• 95. [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

• 94. [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

• 93. [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

• 92. [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

• 91. [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

• 90. [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

• 89. [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

• 88. [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;:

• 87. [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

• 86. [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;:

• 85. [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

• 84. [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

• 83. [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

• 82. [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

• 81. [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

• 80. [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

• 79. [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

• 78. [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

• 77. [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

• 76. [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

• 75. [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

• 74. [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

• 73. [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

• 72. [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

• 71. [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

• 70. [IF=13.3] Xing Li et al."A facile Immunoregulatory Constructional Design by Proanthocyanidin Optimizing Directional Chitosan Microchannel."Small".2024 Feb;:2310689

• 69. [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

• 68. [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

• 67. [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

• 66. [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

• 65. [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

• 64. [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

• 63. [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

• 62. [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

• 61. [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

• 60. [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

• 59. [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;:

• 58. [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;:

• 57. [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

• 56. [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

• 55. [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

• 54. [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

• 53. [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

• 52. [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

• 51. [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

• 50. [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

• 49. [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

• 48. [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

• 47. [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

• 46. [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

• 45. [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

• 44. [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

• 43. [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

• 42. [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

• 41. [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;:

• 40. [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

• 39. [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

• 38. [IF=3.9] Guoqin Li et al."Use of different food additives to control browning in fresh-cut potatoes."Food Science & Nutrition.2023 Oct;:

• 37. [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

• 36. [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

• 35. [IF=5.2] Yan Shang et al."Physical properties and functional characteristics of broccoli-soluble dietary fiber."Food Bioscience.2023 Oct;:103272

• 34. [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

• 33. [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

• 32. [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

• 31. [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

• 30. [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

• 29. [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

• 28. [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

• 27. [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

• 26. [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

• 25. [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

• 24. [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

• 23. [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

• 22. [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

• 21. [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

• 20. [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

• 19. [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

• 18. [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

• 17. [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;:

• 16. [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;:

• 15. [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

• 14. [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

• 13. [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

• 12. [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

• 11. [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;:

• 10. [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

• 9. [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

• 8. [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

• 7. [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

• 6. [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

• 5. [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

• 4. [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

• 3. [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

• 2. [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

• 1. [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

輸入產品批號：

本計算器可幫助您計算出特定溶液中溶質的質量、溶液濃度和體積之間的關系，公式為：

質量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

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