• 介紹：

   p-Coumaric acid 是肉桂酸的異構(gòu)體，具有抗腫瘤和抗誘變活性。

• 熔點(diǎn)： 214°C

• 沸點(diǎn)： 346.1 °C at 760 mmHg

• 外觀： 白色針狀結(jié)晶

• 溶解性： DMSO  :  25  mg/mL  (152.29  mM;  Need  ultrasonic)

• 敏感性： 易吸潮

• 儲存條件： 2-8℃

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

• 230. [3.5] Sisheng Zhang et al."CcCHIL, a type IV chalcone isomerase that can improve (2S)-naringenin production in Saccharomyces cerevisiae."FOOD AND BIOPRODUCTS PROCESSING.2024 Dec;148:229

• 229. [4.7] Wen Deng et al."Comparison of Protective Effects of Polyphenol-Enriched Extracts from Thinned Immature Kiwifruits and Mature Kiwifruits against Alcoholic Liver Disease in Mice."Foods.2024 Jan;13(19):3072

• 228. [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

• 227. [5] Luyao Liu et al."Targeted discovery of gut microbiome-remodeling compounds for the treatment of systemic inflammatory response syndrome."mSystems.

• 226. [5.3] Xiong Zhiqiang et al."In vivo assembly in tobacco cells to elucidate and engineer the biosynthesis of 4-hydroxydihydrocinnamaldehyde from Gloriosa superba."PLANT CELL REPORTS.2024 Oct;43(10):1-13

• 225. [5.6] Chenggu Cai et al."Characterization of cottonseed hull lignin for valorizing it into value-added chemicals and materials."INDUSTRIAL CROPS AND PRODUCTS.2024 Dec;222:119666

• 224. [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

• 223. [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

• 222. [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

• 221. [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

• 220. [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

• 219. [2.7] Qi Wu et al."A CRISPR/Cas12a-based fluorescence method for the amplified detection of total antioxidant capacity."Analytical Methods.2024 Jul;:

• 218. [7] Xianqiang Chen et al."Formation mechanism of blue pigment in boiled lotus rhizome discs: Insight into the chelation of polyphenols and iron."FOOD RESEARCH INTERNATIONAL.2024 Sep;192:114818

• 217. [8.2] Yage Guo et al."Pesticide thiamethoxam in seed treatment: Uptake, metabolic transformation and associated synergistic effects against wheat aphids."SCIENCE OF THE TOTAL ENVIRONMENT.2024 Nov;949:174955

• 216. [8.5] Changling Wu et al."Fractionation of phenolic compounds from hickory by-products using solid phase extraction-sonication: Chemical composition, antioxidant and antimicrobial activity."FOOD CHEMISTRY.2024 Dec;460:140633

• 215. [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

• 214. [IF=11.2] Xinru Liu et al."A transparent p-coumaric acid-grafted-chitosan coating with antimicrobial, antioxidant and antifogging properties for fruit packaging applications."CARBOHYDRATE POLYMERS".2024 Sep;339:122238

• 213. [IF=3.9] Junru Wang et al."Protective effects of sugarcane polyphenol against UV-B-induced photoaging in Balb/c mouse skin: Antioxidant, anti-inflammatory, and anti-glycosylation Effects."JOURNAL OF FOOD SCIENCE".2024 Apr;:

• 212. [IF=6.1] Weixin Li et al."Free and bound phenolic profiles of Radix Puerariae Thomsonii from different growing regions and their bioactivities."Food Chemistry-X".2024 Apr;:101355

• 211. [IF=8.8] Yang Liu et al."Novel assaying method for the accurate and rapid analysis of antioxidant total capacity based on hexachloroiridate(IV)."FOOD CHEMISTRY".2024 Sep;451:139492

• 210. [IF=3.4] Chen Ying et al."Resistance and wound-healing activities of broccoli stem during SAS."Journal of Food Measurement and Characterization".2024 Mar;:1-11

• 209. [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

• 208. [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

• 207. [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

• 206. [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

• 205. [IF=7.5] Si-Yu Zhai et al."Gynura procumbens and selected metabolites: Amelioration of depressive-like behaviors in mice and risperidone-induced hyperprolactinemia in rats."BIOMEDICINE & PHARMACOTHERAPY".2024 Apr;173:116361

• 204. [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

• 203. [IF=4.1] Liuyu Ye et al."In vitro digestion and colonic fermentation characteristics of media milled purple sweet potato particle-stabilized Pickering emulsions."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024 Jan;:

• 202. [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

• 201. [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

• 200. [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

• 199. [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

• 198. [IF=11.1] Jiaqi Zhang et al."Co-production of ferulic acid and p-coumaric acid from distiller grain by a putative feruloyl esterase discovered in metagenome assembled genomes."Journal of Cleaner Production.2024 Feb;439:140814

• 197. [IF=3.8] Jing Wang et al."The correlations between feruloylated arabinoxylans’ structure and their antioxidative properties."JOURNAL OF CEREAL SCIENCE.2024 Jan;115:103832

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

• 195. [IF=6.1] Chuqi Liu et al."Interaction between a Commercial Mannoprotein and Cyanidin-3-O-glucoside-4-vinylphenol and Its Stability and Antioxidative Properties as a Novel Functional Pigment."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;71(45):17163–17174

• 194. [IF=7.4] Pengfei Lou et al."Photothermal-Driven Crawlable Soft Robot with Bionic Earthworm-Like Bristle Structure."Advanced Intelligent Systems.2023 Nov;:2300540

• 193. [IF=4] Youwei Yu et al."Synergistic Utilization of ε-Polylysine and p-Coumaric Acid as Natural Preservatives for Enhancing the Shelf Life of Fresh-Cut Green Bell Peppers."JOURNAL OF FOOD BIOCHEMISTRY.2023;2023:5435011

• 192. [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

• 191. [IF=3.8] Chunqiu Li et al."Accumulation of γ-aminobutyric acid and modifications of phenolic profiles and antioxidant capacity of foxtail millets during germination."JOURNAL OF CEREAL SCIENCE.2023 Nov;114:103815

• 190. [IF=4.5] Zhongjing Zhou et al."Determination of Phenolic Acids Using Ultra-High-Performance Liquid Chromatography Coupled with Triple Quadrupole (UHPLC-QqQ) in Fruiting Bodies of Sanghuangporus baumii (Pilát) L.W. Zhou and Y.C. Dai."Plants-Basel.2023 Jan;12(20):356

• 189. [IF=5] Zhang Xiaohan et al."Biosynthesis of resveratrol by an endophytic Priestia megaterium PH3 via the phenylpropane pathway."APPLIED MICROBIOLOGY AND BIOTECHNOLOGY.2023 Oct;:1-19

• 188. [IF=8.4] Ting An et al."De novo biosynthesis of anticarcinogenic icariin in engineered yeast."METABOLIC ENGINEERING.2023 Nov;80:207

• 187. [IF=8.8] Peiye Liu et al."p-Coumaric acid-loaded nanoliposomes: Optimization, characterization, antimicrobial properties and preservation effects on fresh pod pepper fruit."FOOD CHEMISTRY.2024 Mar;435:137672

• 186. [IF=4.5] Bei Wu et al."Study on the Key Autotoxic Substances of Alfalfa and Their Effects."Plants-Basel.10.3390/plants12183263

• 185. [IF=6.6] Pengfei Lou et al."Thermal debonding pressure-sensitive adhesive blended with liquid crystal polymers."PROGRESS IN ORGANIC COATINGS.10.1016/j.porgcoat.2023.107932

• 184. [IF=8.1] Helin Li et al."Effects of rice bran rancidity on the release of phenolics and antioxidative properties of rice bran dietary fiber in vitro gastrointestinal digestion products."FOOD RESEARCH INTERNATIONAL.10.1016/j.foodres.2023.113483

• 183. [IF=4.3] Wanjun Long et al."Rapidly identifying the geographical origin of Lilium bulbs by nano-effect excitation-emission matrix fluorescence combined with chemometrics."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Oct;123:105618

• 182. [IF=4.9] Zhang Min et al."Discovery and evaluation of active compounds from Xuanfei Baidu formula against COVID-19 via SARS-CoV-2 Mpro."Chinese Medicine.2023 Dec;18(1):1-14

• 181. [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

• 180. [IF=8.8] Yi-Long Ma et al."In vitro digestibility and hepato-protective potential of Lophatherum gracile Brongn. leave extract."FOOD CHEMISTRY.2024 Feb;433:137336

• 179. [IF=8.8] Hong Hu et al."In vitro gastrointestinal digestion and colonic fermentation of media-milled black rice particle-stabilized Pickering emulsion: Phenolic release, bioactivity and prebiotic potential."FOOD CHEMISTRY.2024 Jan;432:137174

• 178. [IF=9.9] Ping Fu et al."Laccase-triggered one-step fabrication of positively charged phenolic acid-amine networks for nanofiltration."DESALINATION.2023 Nov;566:116946

• 177. [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

• 176. [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

• 175. [IF=10.7] Hong Hu et al."Effect of different hydrocolloids on the physicochemical, printing, and digestion properties of 3D printed purple sweet potato."FOOD HYDROCOLLOIDS.2023 Nov;144:109058

• 174. [IF=3.7] Xiaobo Zhao et al."Establishment of Flavonoid Fingerprint of TMR Diet and Optimization Factor Analysis Strategy and In Vitro Fermentation Parameters Based on Spectrum–Effect Relationship."Fermentation-Basel.2023 Jun;9(6):571

• 173. [IF=4.1] Jing Liu et al."Extraction methods and compositions of polyphenols in Shanxi aged vinegar."JOURNAL OF CHROMATOGRAPHY A.2023 Aug;1705:464169

• 172. [IF=6.1] Juan Liu et al."Restricting Promiscuity of Plant Flavonoid 3′-Hydroxylase and 4′-O-Methyltransferase Improves the Biosynthesis of (2S)-Hesperetin in E. coli."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX

• 171. [IF=7] Ze Liang et al."Combined phenolomic approaches reveal elevated CO2 influences phenolic biosynthesis in wolfberry (Lycium barbarum)."POSTHARVEST BIOLOGY AND TECHNOLOGY.2023 Oct;204:112456

• 170. [IF=4.125] Lei Ma et al."Comparison of the effect of extraction methods on the waste cotton (Gossypium hirsutum L ) flowers: metabolic profile, bioactive components, antioxidant, and α-amylase inhibition."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 May;:

• 169. [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

• 168. [IF=5.318] Minghe Wang et al."The fate of phenolic acids, flavonoids, vitamin C, antioxidant capacities of Cili (Rosa roxburghii) fruits upon processing and sensory properties of the processed products."Food Bioscience.2023 Jun;53:102729

• 167. [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

• 166. [IF=6.59] Mei Lin et al."Comparative study on secondary metabolites from different citrus varieties in the production area of Zhejiang."Frontiers in Nutrition.2023 May 11;10:1159676

• 165. [IF=7.291] Jiang Xiaolan et al."Al-induced CsUGT84J2 enhances flavonol and auxin accumulation to promote root growth in tea plants."Horticulture Research.2023 May;:

• 164. [IF=1.566] Lifang Wei et al."Correlation between epicarp spots and the overall quality of Forsythiae Fructus."Botany Letters.

• 163. [IF=1.967] ke Zunli et al."Physicochemical characteristics, polyphenols and antioxidant activities of Dimocarpus longan grown in different geographical locations."ANALYTICAL SCIENCES.2023 Apr;:1-8

• 162. [IF=4.384] Xiao YU et al."Elucidation of the structure, antioxidant, and interfacial properties of flaxseed proteins tailored by microwave treatment."Journal of Integrative Agriculture.2023 Apr;:

• 161. [IF=4.927] Jie Zhang et al."Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication."MOLECULES.2023 Jan;28(9):3679

• 160. [IF=5.318] Caian He et al."Enhancement of the release of phenolic compounds from white and black Qingke bran by autoclaving and fermentation treatments."Food Bioscience.2023 Jun;53:102696

• 159. [IF=6.317] Xingxing Zhang et al."Phenolamide extract of apricot bee pollen alleviates glucolipid metabolic disorders and modulates the gut microbiota and metabolites in high-fat diet-induced obese mice."Food & Function.2023 Apr;:

• 158. [3.612] Ren Li et al."The combined effect of cold plasma pretreatment and germination on nutritional quality and texture properties of brown rice cakes."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Mar;:

• 157. [4.125] Yongxi Lin et al."Integrated non-targeted and targeted metabolomics analysis reveals the mechanism of inhibiting lignification and optimizing the quality of pea sprouts by combined application of nano selenium and lentinans."JOURNAL OF THE SCIENCE OF FOOD

• 156. [4.125] Jinxin Li et al."Effect of fiber-bound polyphenols from highland barley on lipid oxidation products of cooked pork during in vitro gastrointestinal digestion."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Mar;:

• 155. [4.927] Yushi Zou et al."Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea."MOLECULES.2023 Jan;28(6):2462

• 154. [5.437] Chunran Zhou et al."A novel perspective to investigate how nanoselenium and melatonin lengthen the cut carnation vase shelf."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2023 Mar;196:982

• 153. [5.561] Hongdou Gao et al."Palmitic Acid Regulation of Stem Browning in Freshly Harvested Mini-Chinese Cabbage (Brassica pekinensis (Lour.) Rupr.)."Foods.2023 Jan;12(5):1105

• 152. [5.561] Chunqing Wang et al."From Foxtail Millet Husk (Waste) to Bioactive Phenolic Extracts Using Deep Eutectic Solvent Extraction and Evaluation of Antioxidant, Acetylcholinesterase, and α-Glucosidase Inhibitory Activities."Foods.2023 Jan;12(6):1144

• 151. [6.443] Jinle Xiang et al."Modification on phenolic profiles and enhancement of antioxidant activity of proso millets during germination."Food Chemistry-X.2023 Mar;:100628

• 150. [2.65] Zihan Zhang et al."Properties and Chemical Compositions of Monovarietal Virgin Olive Oil at Different Ripening Stages: A Study on Olive Cultivation in Northwest China."AGRONOMY JOURNAL.2023 Feb;:

• 149. [3.498] Chen, Xiaowei et al."Changes in quality properties and volatile compounds of different cultivars of green plum (Prunus mume Sieb. et Zucc.) during ripening."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2023 Feb;:1-13

• 148. [4.927] Wengang Zhang et al."Polyphenol Profile and In Vitro Antioxidant and Enzyme Inhibitory Activities of Different Solvent Extracts of Highland Barley Bran."MOLECULES.2023 Jan;28(4):1665

• 147. [5.318] Jin-Feng Dou et al."Insights into the pigment and non-pigment phenolic profile of polyphenol extracts of jujube peel and their antioxidant and lipid-lowering activities."Food Bioscience.2023 Apr;52:102493

• 146. [9.231] Erpeng Chao et al."Changes in polyphenolic compounds and antioxidant activities of seed-used pumpkin during hydrothermal treatment."FOOD CHEMISTRY.2023 Feb;:135646

• 145. [5.581] Yan Wang et al."Metabolomics Analysis of Different Tissues of Lonicera japonica Thunb. Based on Liquid Chromatography with Mass Spectrometry."Metabolites.2023 Feb;13(2):186

• 144. [7.104] Guowei Man et al."Comparison of thermal and non-thermal extraction methods on free and bound phenolics in pomegranate peel."Innovative Food Science & Emerging Technologies.2023 Mar;84:103291

• 143. [9.231] Yan Cao et al."Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by different phenolic acids and the interaction mechanism."FOOD CHEMISTRY.2023 Jan;:135409

• 142. [14.903] Jianxun Zhu et al."Manipulation of IME4 expression, a global regulation strategy for metabolic engineering in Saccharomyces cerevisiae."Acta Pharmaceutica Sinica B.2023 Jan;:

• 141. [5.195] Min Hao et al."Active ingredients screening and pharmacological mechanism research of curcumae rhizoma-sparganii rhizoma herb pair ameliorates liver fibrosis based on network pharmacology."JOURNAL OF ETHNOPHARMACOLOGY.2023 Apr;305:116111

• 140. [6.056] Xi Chen et al."Effect of extrusion on phenolics from Jizi439 black wheat bran: The profile, structure, and bioactivities."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Dec;:114369

• 139. [7.291] Yu Yuetong et al."Functional characterization and key residues engineering of a regio-promiscuity O-methyltransferases involved in benzylisoquinoline alkaloid biosynthesis in Nelumbo nucifera."Horticulture Research.2022 Dec;:

• 138. [3.498] Feng, Tao et al."Characterization and classification of non-herbal honey and herb honey with the chemometric approach."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2022 Nov;:1-9

• 137. [IF=2.534] Ren Li et al."The effect of cold plasma pretreatment on GABA, γ-oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination."CEREAL CHEMISTRY.2022 Oct;:

• 136. [IF=7.425] Jiahui Zhong et al."Natural variation on free, esterified, glycosylated and insoluble-bound phenolics of Rubus chingii Hu: Correlation between phenolic constituents and antioxidant activities."FOOD RESEARCH INTERNATIONAL.2022 Oct;:112043

• 135. [IF=2.609] Ping Jiang et al."Effect of milling on proximate composition, γ-oryzanol, vitamin B1, polyphenolic and bioaccessibility of phenolic of brown rice."JOURNAL OF FOOD PROCESSING AND PRESERVATION.2022 Sep;:e17215

• 134. [IF=5.168] Pan Wang et al."Discovery and characterization of novel ATP citrate lyase inhibitors from natural products by a luminescence-based assay."CHEMICO-BIOLOGICAL INTERACTIONS.2022 Nov;367:110199

• 133. [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

• 132. [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

• 131. [IF=6.317] Meng Jia et al."Gut microbiota derived structural changes of phenolic compounds from colored rice and its corresponding fermentation property."Food & Function.2022 Sep;:

• 130. [IF=7.425] Nan Sun et al."Purification, composition and activity of bound polyphenols from mung bean coat dietary fiber."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:111997

• 129. [IF=7.675] Huaqi Gao et al."Identification and Antioxidant Capacity of Free and Bound Phenolics in Six Varieties of Mulberry Seeds Using UPLC-ESI-QTOF-MS/MS."Antioxidants.2022 Sep;11(9):1764

• 128. [IF=7.675] Ning Jin et al."A Comprehensive Evaluation of Effects on Water-Level Deficits on Tomato Polyphenol Composition, Nutritional Quality and Antioxidant Capacity."Antioxidants.2022 Aug;11(8):1585

• 127. [IF=10.753] Linyan Zhao et al."Biochar increases Panax notoginseng's survival under continuous cropping by improving soil properties and microbial diversity."SCIENCE OF THE TOTAL ENVIRONMENT.2022 Aug;:157990

• 126. [IF=5.318] Zhuoya Xiang et al."Assessment of free and bound phenolics in the flowers and floral organs of two Camellia species flower and their antioxidant activities."Food Bioscience.2022 Oct;49:101905

• 125. [IF=5.561] Bin Dang et al."Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau."Foods.2022 Jan;11(14):2025

• 124. [IF=7.425] Na-Na Wu et al."Effect of germination in the form of paddy rice and brown rice on their phytic acid, GABA, γ-oryzanol, phenolics, flavonoids and antioxidant capacity."FOOD RESEARCH INTERNATIONAL.2022 Jul;:111603

• 123. [IF=5.561] Xiaopeng Qin et al."Comparative Composition Structure and Selected Techno-Functional Elucidation of Flaxseed Protein Fractions."Foods.2022 Jan;11(13):1820

• 122. [IF=3.713] Ren Li et al."Effects of germination time on phenolics, antioxidant capacity, in vitro phenolic bioaccessibility and starch digestibility in sorghum."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

• 121. [IF=6.53] Jie Zhang et al."Anxiolytic effects, metabolism and plasma pharmacokinetics of 3, 6′ -disinapoylsucrose."Biomed Pharmacother. 2022 May;149:112913

• 120. [IF=4.36] Cong Wang et al."Synergistic effects of trans-p-coumaric acid isolated from the ethanol extract of Gynura procumbens in promoting intestinal absorption of chlorogenic acid and reversing alcoholic fatty liver disease."JOURNAL OF ETHNOPHARMACOLOGY. 2022 Sep;

• 119. [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

• 118. [IF=3.361] Jia Cheng et al."A new method for simultaneous determination of 14 phenolic acids in agricultural soils by multiwavelength HPLC-PDA analysis."RSC Advances. 2022 May;12(23):14939-14944

• 117. [IF=6.025] Dongbei Shen et al."Jujube peel polyphenols synergistically inhibit lipopolysaccharide-induced inflammation through multiple signaling pathways in RAW 264.7?cells."FOOD AND CHEMICAL TOXICOLOGY. 2022 Jun;164:113062

• 116. [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

• 115. [IF=4.412] Hui-Min Jin et al."Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors."MOLECULES. 2022 Jan;27(11):3411

• 114. [IF=4.35] Xi Chen et al."Comparison and Optimization of Different Extraction Methods of Bound Phenolics from Jizi439 Black Wheat Bran."Foods. 2022 Jan;11(10):1478

• 113. [IF=9.147] Xiao Yu et al."Effect of microwave exposure to flaxseed on the composition, structure and techno-functionality of gum polysaccharides."Food Hydrocolloid. 2022 Apr;125:107447

• 112. [IF=4.411] Yuan Ma et al."Reflux Extraction Optimization and Antioxidant Activity of Phenolic Compounds from Pleioblastus amarus (Keng) Shell."Molecules. 2022 Jan;27(2):362

• 111. [IF=6.475] Guoping Lai et al."Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing."Food Res Int. 2022 May;155:111041

• 110. [IF=4.215] Ma Junqing et al."Mycorrhizal symbiosis promotes the nutrient content accumulation and affects the root exudates in maize."Bmc Plant Biol. 2022 Dec;22(1):1-13

• 109. [IF=7.514] Erpeng Chao et al."Enhancing drying efficiency and quality of seed-used pumpkin using ultrasound, freeze-thawing and blanching pretreatments."Food Chem. 2022 Aug;384:132496

• 108. [IF=6.475] Jinxin Li et al."Trapping of reactive carbonyl species by fiber-bound polyphenols from whole grains under simulated physiological conditions."Food Res Int. 2022 Jun;156:111142

• 107. [IF=2.391] Tan Si et al."Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis Sonn.."Food Sci Biotechnol. 2020 Mar;29(3):351-358

• 106. [IF=2.391] Tan Si et al."Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis Sonn.."Food Sci Biotechnol. 2020 Mar;29(3):351-358

• 105. [IF=2.863] Jie Hu et al."Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum- and Saccharomyces cerevisiae-fermented mulberry wine."Food Sci Nutr. 2021 Nov;9(11):6294-6306

• 104. [IF=3.032] Jiaxin Meng et al."In vitro Anthocyanin Induction and Metabolite Analysis in Malus spectabilis Leaves Under Low Nitrogen Conditions."Hortic Plant J. 2020 Sep;6:284

• 103. [IF=3.512] Yahong Chen et al."Identification of Potential Human Ryanodine Receptor 1 Agonists and Molecular Mechanisms of Natural Small-Molecule Phenols as Anxiolytics."Acs Omega. 2021;XXXX(XXX):XXX-XXX

• 102. [IF=3.616] Meng Zhang et al."Comparative evaluation on phenolic profiles, antioxidant properties and α-glucosidase inhibitory effects of different milling fractions of foxtail millet."J Cereal Sci. 2021 May;99:103217

• 101. [IF=3.638] Hanbo Wang et al."Methyl jasmonate induces the resistance of postharvest blueberry to gray mold caused by Botrytis cinerea."J Sci Food Agr. 2020 Aug;100(11):4272-4281

• 100. [IF=3.638] Tao Bao et al."Green alternative methods for pretreatment of whole jujube before the drying process."Journal Of The Science Of Food And Agriculture. 2021 Aug 11

• 99. [IF=3.935] Yi Zhong et al."A strategy for identifying effective and risk compounds of botanical drugs with LC-QTOF-MS and network analysis: A case study of Ginkgo biloba preparation."J Pharmaceut Biomed. 2021 Jan;193:113759

• 98. [IF=3.935] Jingyun Zheng et al."A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China."J Pharmaceut Biomed. 2019 Aug;172:268

• 97. [IF=3.978] Chen-Hui Zhao et al."Engineering budding yeast for the production of coumarins from lignin."Biochem Eng J. 2020 Aug;160:107634

• 96. [IF=4.192] Qiangqiang Li et al."Bee Pollen Extracts Modulate Serum Metabolism in Lipopolysaccharide-Induced Acute Lung Injury Mice with Anti-Inflammatory Effects."J Agr Food Chem. 2019;67(28):7855–7868

• 95. [IF=4.24] Nana Li et al."Characterization of phenolic compounds and anti-acetylcholinase activity of coconut shells."Food Biosci. 2021 Aug;42:101204

• 94. [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

• 93. [IF=4.35] Qian Ge et al."Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality."Foods. 2021 Jul;10(7):1452

• 92. [IF=4.379] Zhang Liang-Liang et al."Chemical composition, antibacterial activity and action mechanism of different extracts from hawthorn (Crataegus pinnatifida Bge.)."Sci Rep-Uk. 2020 Jun;10(1):1-13

• 91. [IF=4.411] Fang Sheng et al."The Analysis of Phenolic Compounds in Walnut Husk and Pellicle by UPLC-Q-Orbitrap HRMS and HPLC."Molecules. 2021 Jan;26(10):3013

• 90. [IF=4.411] Ning Jin et al."Comprehensive Evaluation of Amino Acids and Polyphenols in 69 Varieties of Green Cabbage (Brassica oleracea L. var. capitata L.) Based on Multivariate Statistical Analysis."Molecules. 2021 Jan;26(17):5355

• 89. [IF=4.759] Lu-lu Xu et al."Rapid quantitation and identification of the chemical constituents in Danhong Injection by liquid chromatography coupled with orbitrap mass spectrometry."J Chromatogr A. 2019 Nov;1606:460378

• 88. [IF=4.879] Yang Liu et al."UV-B Radiation Largely Promoted the Transformation of Primary Metabolites to Phenols in Astragalus mongholicus Seedlings."Biomolecules. 2020 Apr;10(4):504

• 87. [IF=4.932] Dandan Wang et al."Simultaneous Quantification of Trace and Micro Phenolic Compounds by Liquid Chromatography Tandem-Mass Spectrometry."Metabolites. 2021 Sep;11(9):589

• 86. [IF=4.952] Yuxin Hao et al."Stability and mechanism of phenolic compounds from raspberry extract under in vitro gastrointestinal digestion."Lwt Food Sci Technol. 2021 Mar;139:110552

• 85. [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

• 84. [IF=4.952] Si Tan et al."The effects of drying methods on chemical profiles and antioxidant activities of two cultivars of Psidium guajava fruits."Lwt Food Sci Technol. 2020 Jan;118:108723

• 83. [IF=4.952] Si Tan et al."The effects of drying methods on chemical profiles and antioxidant activities of two cultivars of Psidium guajava fruits."Lwt Food Sci Technol. 2020 Jan;118:108723

• 82. [IF=4.952] Yuan Yuan et al."Diversity of phenolics including hydroxycinnamic acid amide derivatives, phenolic acids contribute to antioxidant properties of proso millet."Lwt Food Sci Technol. 2022 Jan;154:112611

• 81. [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

• 80. [IF=5.396] Ruihong Dong et al."Release and metabolism of bound polyphenols from carrot dietary fiber and their potential activity in in vitro digestion and colonic fermentation."Food Funct. 2020 Jul;11(7):6652-6665

• 79. [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

• 78. [IF=5.537] Yi Wang et al."Reactive oxygen species-mediated the accumulation of suberin polyphenolics and lignin at wound sites on muskmelons elicited by benzo (1, 2, 3)-thiadiazole-7-carbothioic acid S-methyl ester."Postharvest Biol Tec. 2020 Dec;170:111325

• 77. [IF=5.537] Ning Tao et al."Xanthosine is a novel anti-browning compound in potato identified by widely targeted metabolomic analysis and in vitro test."Postharvest Biol Tec. 2021 Jan;171:111367

• 76. [IF=5.64] Ji Xuemeng et al."Function Characterization of Endogenous Plasmids in Cronobacter sakazakii and Identification of p-Coumaric Acid as Plasmid-Curing Agent."Front Microbiol. 2021 Jun;0:1589

• 75. [IF=5.64] Zhang Yuxiang et al."Structure-Dependent Inhibition of Stenotrophomonas maltophilia by Polyphenol and Its Impact on Cell Membrane."Front Microbiol. 2019 Nov;0:2646

• 74. [IF=5.645] Zhang-Zhen Bai et al."Comparative investigation on metabolites and biological activities of Paeonia ostii stamens from different geographical regions of China."Ind Crop Prod. 2021 Nov;172:114038

• 73. [IF=5.753] Zhang He et al."Phenolic Acids Released in Maize Rhizosphere During Maize-Soybean Intercropping Inhibit Phytophthora Blight of Soybean."Front Plant Sci. 2020 Jul;0:886

• 72. [IF=5.81] Mu Jianfei et al."Determination of Polyphenols in Ilex kudingcha and Insect Tea (Leaves Altered by Animals) by Ultra-high-performance Liquid Chromatography-Triple Quadrupole Mass Spectrometry (UHPLC-QqQ-MS) and Comparison of Their Anti-Aging Effects."Fro

• 71. [IF=6.023] Yazhen Chen et al."Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame."Food Chem Toxicol. 2020 May;139:111239

• 70. [IF=6.306] Yunke Huang et al."Ex vivo to in vivo extrapolation of syringic acid and ferulic acid as grape juice proxies for endothelium-dependent vasodilation: Redefining vasoprotective resveratrol of the French paradox."Food Chem. 2021 Jun;:130323

• 69. [IF=7.514] Xiaoming Yu et al."Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties."Food Chem. 2021 May;345:128612

• 68. [IF=7.514] Tao Bao et al."Cold plasma: An emerging pretreatment technology for the drying of jujube slices."Food Chem. 2021 Feb;337:127783

• 67. [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

• 66. [IF=7.514] Jinxue Hou et al."Variations in phenolic acids and antioxidant activity of navel orange at different growth stages."Food Chem. 2021 Oct;360:129980

• 65. [IF=7.514] Erpeng Chao et al."Drying methods influence the physicochemical and functional properties of seed-used pumpkin."Food Chem. 2022 Feb;369:130937

• 64. [IF=9.229] Linlin Deng et al."Highly Crystalline Covalent Organic Frameworks Act as a Dual-Functional Fluorescent-Sensing Platform for Myricetin and Water, and Adsorbents for Myricetin."Acs Appl Mater Inter. 2021;13(28):33449–33463

• 63. [IF=11.413] Yan Yin et al."De novo biosynthesis of liquiritin in Saccharomyces cerevisiae."Acta Pharm Sin B. 2020 Apr;10:711

• 62. [IF=1.618] Wang Shengnan et al."Comparison of Chemical Constituents in Scrophulariae Radix Processed by Different Methods based on UFLC-MS Combined with Multivariate Statistical Analysis."J Chromatogr Sci. 2018 Feb;56(2):122-130

• 61. [IF=1.984] Zhu Hao et al."Anti-Inflammatory Effects of p-Coumaric Acid, a Natural Compound of Oldenlandia diffusa, on Arthritis Model Rats."Evid-Based Compl Alt. 2018;2018:5198594

• 60. [IF=1.984] Zhu Hao et al."Anti-Inflammatory Effects of the Bioactive Compound Ferulic Acid Contained in Oldenlandia diffusa on Collagen-Induced Arthritis in Rats."Evid-Based Compl Alt. 2014;2014:573801

• 59. [IF=3.645] Shengnan Wang et al."Dynamic changes of metabolite accumulation in Scrophulariae Radix based on liquid chromatography–tandem mass spectrometry combined with multivariate statistical analysis."J Sep Sci. 2017 Jul;40(14):2883-2894

• 58. [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

• 57. [IF=4.411] Shengnan Wang et al."Quality Evaluation of Scrophulariae Radix Processed by Different ‘Sweating’ Methods Based on Simultaneous Determination of Multiple Bioactive Constituents Combined with Grey Relational Analysis."Molecules. 2016 Jul;21(7):850

• 56. [IF=5.279] Yingying Wei et al."Hot Air Treatment Induces Disease Resistance through Activating the Phenylpropanoid Metabolism in Cherry Tomato Fruit."J Agr Food Chem. 2017;65(36):8003–8010

• 55. [IF=5.645] Jun Lu et al."Phenolic composition, antioxidant, antibacterial and anti-inflammatory activities of leaf and stem extracts from Cryptotaenia japonica Hassk."Ind Crop Prod. 2018 Oct;122:522

• 54. [IF=7.491] Junlin Deng et al."Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives."Ultrason Sonochem. 2017 Jul;37:328

• 53. Nan, Xingmei, et al. "Bioactive fraction of Rhodiola algida against chronic hypoxia-induced pulmonary arterial hypertension and its anti-proliferation mechanism in rats." Journal of ethnopharmacology 216 (2018): 175-183.https://doi.org/10.1016/j.jep.2018.0

• 52. Chen, Yazhen, et al. "Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame." Food and Chemical Toxicology 139 (2020): 111239.https://doi.org/10.1016/j.fct.2020.111239

• 51. Dong, Qingying, et al. "Comparative study on phenolic compounds, triterpenoids, and antioxidant activity of Ganoderma lucidum affected by different drying methods." Journal of Food Measurement and Characterization 13.4 (2019): 3198-3205.https://doi.org/10.

• 50. Dong, Qingying, et al. "Comparative study on phenolic compounds, triterpenoids, and antioxidant activity of Ganoderma lucidum affected by different drying methods." Journal of Food Measurement and Characterization 13.4 (2019): 3198-3205.https://doi.org/10.

• 49. Deng, Junlin, et al. "Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives." Ultrasonics Sonochemistry 37 (2017): 328-334.https://doi.org/10.1016/j.ultsonch.2017.01.023

• 48. Tang W, Li W, Yang Y, Lin X, Wang L, Li C, Yang R. Phenolic Compounds Profile and Antioxidant Capacity of Pitahaya Fruit Peel from Two Red-Skinned Species (Hylocereus polyrhizus and Hylocereus undatus). Foods. 2021; 10(6):1183. https://doi.org/10.3390/food

• 47. Bao, Tao, et al. "Cold plasma: An emerging pretreatment technology for the drying of jujube slices." Food Chemistry 337 (2021): 127783.https://doi.org/10.1016/j.foodchem.2020.127783

• 46. Yi Zhong, Shufang Wang, Bingjie Zhu, Ruoliu Wang, Yiyu Cheng, A strategy for identifying effective and risk compounds of botanical drugs with LC-QTOF-MS and network analysis: A case study of Ginkgo biloba preparation, Journal of Pharmaceutical and Biomedic

• 45. Tan, Si, et al. "Lycopene, polyphenols and antioxidant activities of three characteristic tomato cultivars subjected to two drying methods." Food Chemistry 338 (2021): 128062.https://doi.org/10.1016/j.foodchem.2020.128062

• 44. Tiantian Tang, Xinfang Xie, Xue Ren, Wenjun Wang, Xuanming Tang, Jie Zhang, Zhidong Wang, A difference of enzymatic browning unrelated to PPO from physiology, targeted metabolomics and gene expression analysis in Fuji apples, Postharvest Biology and Techno

• 43. Atif, Muhammad Jawaad, et al. "Effect of photoperiod and temperature on garlic (Allium sativum L.) bulbing and selected endogenous chemical factors." Environmental and Experimental Botany 180 (2020): 104250.https://doi.org/10.1016/j.envexpbot.2020.104250

• 42. Li, Y, Wang, R, Lin, Y, Han, B, Wang, B, Wang, S. Qualitative and quantitative analysis of phenolic acid glycosides in Ginkgo biloba L. leaf, G. biloba leaf extract and its injection. Biomedical Chromatography. 2020; 34:e4964. https://doi.org/10.1002/bmc.4

• 41. Zhang, He, et al. "Phenolic acids released in maize rhizosphere during maize-soybean intercropping inhibit Phytophthora blight of soybean." Frontiers in plant science 11 (2020): 886.https://doi.org/10.3389/fpls.2020.00886

• 40. Jun Lu, Xinjing Fu, Ting Liu, Ying Zheng, Jiahao Chen, Feijun Luo, Phenolic composition, antioxidant, antibacterial and anti-inflammatory activities of leaf and stem extracts from Cryptotaenia japonica Hassk, Industrial Crops and Products, Volume 122, 2018

• 39. Wang, Shengnan, et al. "Dynamic changes of metabolite accumulation in Scrophulariae Radix based on liquid chromatography–tandem mass spectrometry combined with multivariate statistical analysis." Journal of separation science 40.14 (2017): 2883-2894.https:

• 38. Wang, Shengnan, et al. "Comparison of chemical constituents in scrophulariae radix processed by different methods based on UFLC-MS combined with multivariate statistical analysis." Journal of chromatographic science 56.2 (2018): 122-130.https://doi.org/10.

• 37. 張盼盼,張麗芬,潘潤森,陳復(fù)生,賴少娟.超聲協(xié)同鈣浸漬對櫻桃番茄貯藏過程中酚類物質(zhì)的影響研究[J].食品研究與開發(fā),2021,42(07):7-12+49.

• 36. 楊岱琳,莫仁楠,柳文媛.黑果枸杞的多酚類化合物組成及體外抗氧化活性的比較研究[J].中南藥學(xué),2020,18(09):1488-1493.

• 35. 李棟,薛瑞婷.高溫高濕氣體沖擊處理對中短波紅外干制紅棗品質(zhì)的影響[J].食品研究與開發(fā),2020,41(22):107-112.

• 34. 武興菲.紅棗干制過程中酚類物質(zhì)的變化及其與褐變的關(guān)系[J].保鮮與加工,2021,21(03):125-129+135.

• 33. 楊馨悅,楊宇馳,周秀娟,薛桂新.柑橘果醋發(fā)酵條件的優(yōu)化及其成分分析[J].中國調(diào)味品,2020,45(10):75-79.

• 32. 魏麗芳,梅余琪,鄒立思,陳佳麗,談夢霞,王程成,蔡芷辰,林麗群,劉訓(xùn)紅.基于多元活性成分同時測定結(jié)合多元統(tǒng)計(jì)分析評價不同產(chǎn)地連翹藥材的質(zhì)量[J].中國藥學(xué)雜志,2021,56(04):276-284.

• 31. 李文峰,張向陽,王翠,林蘭婷,陳小平,屈陽,張雪梅,林瑤,譚飔,鄭俏然,高曉旭.莖瘤芥的氣體射流沖擊干燥動力學(xué)及多酚降解動力學(xué)特征[J].食品科學(xué),2021,42(05):106-114.

• 30. 王慶衛(wèi),劉啟玲,崔勝文.不同干燥方式對紅棗營養(yǎng)品質(zhì)及抗氧化活性的影響[J].食品工業(yè),2020,41(12):218-222.

• 29. 張永,丁越,楊駿,張彤,王冰,劉云.一測多評法同時測定肉桂藥材中4種成分的含量[J].中華中醫(yī)藥學(xué)刊,2021,39(02):51-55.

• 28. 楊文娟,侯旭杰,阿依古麗·吾斯曼,侯文鑫,郭芹,蒲云峰,王強(qiáng).超聲輔助提取花生根多酚工藝優(yōu)化及組成分析[J].食品研究與開發(fā),2021,42(01):107-111.

• 27. 趙萌萌,張文剛,黨斌,楊希娟,張杰,甘生智.超微粉碎對青稞麩皮粉多酚組成及抗氧化活性的影響[J].農(nóng)業(yè)工程學(xué)報(bào),2020,36(15):291-298.

• 26. 劉啟玲,王慶衛(wèi),崔勝文.不同預(yù)處理方式對紅棗熱風(fēng)-微波聯(lián)合干燥品質(zhì)特性及抗氧化活性的影響[J].食品研究與開發(fā),2020,41(24):124-130.

• 25. 張藝沛, 張婷, 史一恒,等. 藜麥茶加工工藝及酚類物質(zhì)組成分析[J]. 食品科學(xué), 2019, 040(012):267-274.

• 24. 王婷婷, 苑偉, 李華,等. 復(fù)合小漿果果酒中的酚類物質(zhì)及其抗氧化活性分析[J]. 食品與發(fā)酵工業(yè), 2019, 45(03):183-188.

• 23. 王奕芳,溫承坤,陳茂彬,張玉,李琴,方尚玲.麻城老米酒中酚類物質(zhì)的初探[J].中國釀造,2019,38(12):175-178.

• 22. 范佳慧, 岳錦萍, 楊蘊(yùn)格,等. 利用非糖物質(zhì)快速鑒別單花蜂蜜[J]. 現(xiàn)代食品科技, 2020, v.36;No.246(02):119+269-276.

• 21. 何財(cái)安, 張珍, 劉航,等. 苦蕎多酚對苦蕎淀粉和小麥淀粉理化性質(zhì)的影響[J]. 食品科學(xué), 2017(09):66-71.

• 20. 李云龍, 韓林, 王敏. 基于超濾技術(shù)的苦蕎提取物抑制α-葡萄糖苷酶活性研究[J]. 中國糧油學(xué)報(bào), 2019(5):22-26.

• 19. 郄佩娟, 段旭昌, 王敏,等. 長裂苦苣菜甲醇提取物各極性成分的抗氧化活性研究[J]. 食品工業(yè)科技, 2016, 37(16):146-150.

• 18. 齊曉茹, 嚴(yán)超, 宋春華,等. 4種水果濃縮汁酚類物質(zhì)及香氣成分分析[J]. 食品科技, 2018, 043(002):279-285.

• 17. 高振鵬, 宋楊, 張美娜,等. 益生菌發(fā)酵蘋果汁過程中總酚酸變化與動力學(xué)研究[J]. 農(nóng)業(yè)機(jī)械學(xué)報(bào), 2019, 050(011):350-356.

• 16. 湯曉 葉莊新 余偉 等. 南瓜酚類物質(zhì)及抗氧化活性受烹飪方式的影響[J]. 食品科技 2016 041(005):223-228.

• 15. 黑青稞麩皮結(jié)合態(tài)酚類物質(zhì)大孔樹脂分離純化工藝優(yōu)化

• 14. 楊希娟, 黨斌, 樊明濤. 溶劑提取對青稞中不同形態(tài)多酚組成及抗氧化活性的影響[J]. 食品科學(xué), 2018, 39(24):246-255.

• 13. 李正, 潘萬芳, 朱立明,等. 基于物質(zhì)流分析的丹紅注射液制藥過程質(zhì)量控制研究[J]. 天津中醫(yī)藥大學(xué)學(xué)報(bào), 2015, 34(06):349-352.

• 12. 鄭倩 李俊華 危常州 等. 不同抗性棉花品種根系分泌物及酚酸類物質(zhì)對黃萎病菌的影響[J]. 棉花學(xué)報(bào) 2012 24(004):363-369.

• 11. 呂丹丹 何佳 宋文華 等. 8種乳酸菌發(fā)酵對鳳丹花瓣中酚類物質(zhì)及 其抗氧化活性的影響[J]. 食品與機(jī)械 2018 34(11):146-151.

• 10. 魏萍, 丁月, 魯群,等. 蜂膠和楊樹膠中黃酮類成分及其抑制α-葡萄糖苷酶活性研究[J]. 華中農(nóng)業(yè)大學(xué)學(xué)報(bào), 2018, 37(003):92-99.

• 9. 姜萬舟, 高平, 楊明德,等. 杏鮑菇乙醇提取物的抗氧化活性及成分分離鑒定[J]. 食品工業(yè)科技, 2015, 36(22):87-91.

• 8. 夏瑛, 李良, 董孝元,等. 源于解淀粉芽胞桿菌酚酸脫羧酶的克隆與表達(dá)[J]. 微生物學(xué)通報(bào), 2020(7).

• 7. 王杰, 王篤軍, 李鳳偉,等. 海蓬子發(fā)芽富集γ-氨基丁酸和黃酮類化合物的條件優(yōu)化及關(guān)鍵酶活性的研究[J]. 食品研究與開發(fā), 2019, v.40;No.372(23):66-73.

• 6. 付小凱 劉勇 李陽 等. HPLC同時測定半枝蓮中對香豆酸和肉桂酸的含量[J]. 中國實(shí)驗(yàn)方劑學(xué)雜志 2016 v.22(03):44-47.

• 5. 王勝男, 華愉教, 鄒立思,等. 浙玄參中多元功效成分動態(tài)積累的分析與評價[J]. 藥物分析雜志, 2016, 036(011):1952-1962.

• 4. 張偉 劉奪 李炳志 等. 產(chǎn)對香豆酸釀酒酵母菌株的構(gòu)建及優(yōu)化[J]. 中國生物工程雜志 2017(09):89-97.

• 3. 王勝男 華愉教 鄒立思 羅益遠(yuǎn) 劉訓(xùn)紅 劉娟秀 嚴(yán)穎 徐力.不同加工玄參藥材中多元功效成分的含量測定及灰色關(guān)聯(lián)度分析[J].質(zhì)譜學(xué)報(bào) 2017 38(03):328-341.

• 2. 宋夢晗 吳鵬 張學(xué)蘭 等. HPLC法比較遠(yuǎn)志3種炮制品中8種有機(jī)酸[J]. 中成藥 2016 038(007):1565-1569.

• 1. 曲叢叢 吳鵬 張學(xué)蘭 等. HPLC-TOF/MS法研究遠(yuǎn)志炮制過程中寡糖酯和皂苷類成分的轉(zhuǎn)化機(jī)制[J]. 中藥材 2018 041(003):576-580.

輸入產(chǎn)品批號：

本計(jì)算器可幫助您計(jì)算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)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 *