1.Polarity-extended composition profiling via LC-MS-based metabolomics approaches: A key to functional investigation of Citrus aurantium L

Miao, W, Liu, XJ, Li     More...

Miao, W, Liu, XJ, Li, N, Bian, XQ, Zhao, YR, He, J, Zhou, TT, Wu, JL     Less

FOOD CHEMISTRY[0308-8146], Published 2023, Volume 405,

收錄情况： WOS SCOPUS

WOS核心合集引用: 4  2022影響因子:  8.8 

2.Carboxyl-containing components delineation via feature-based molecular networking: A key to processing conditions of fermented soybean

Gao, Yuye, Fu, Yu, L     More...

Gao, Yuye, Fu, Yu, Li, Na, Jiang, Yuetong, Liu, Xiaojing, Gao, Congcong, Wang, Lishuang, Wu, Jian Lin, Zhou, Tingting     Less

Food Chemistry[0308-8146], Published 2023, Volume 423,

收錄情况： WOS SCOPUS

WOS核心合集引用: 1  2022影響因子:  8.8 

3.Discovery of novel ascorbic acid derivatives and other metabolites in fruit of Rosa roxburghii Tratt through untargeted metabolomics and feature-based molecular networking

Zhang, Yaqi, Bian, X     More...

Zhang, Yaqi, Bian, Xiqing, Yan, Guanyu, Sun, Baoqing, Miao, Wen, Huang, Mingzheng, Li, Na, Wu, Jian Lin     Less

Food Chemistry[0308-8146], Published 2023, Volume 405,

收錄情况： WOS SCOPUS

WOS核心合集引用: 3  2022影響因子:  8.8 

4.Dynamic changes of phenolic acids and antioxidant activity of Citri Reticulatae Pericarpium during aging processes

Bian, XQ, Xie, XY, C     More...

Bian, XQ, Xie, XY, Cai, JL, Zhao, YR, Miao, W, Chen, XL, Xiao, Y, Li, N, Wu, JL     Less

FOOD CHEMISTRY[0308-8146], Published 2022, Volume 373,

收錄情况： WOS SCOPUS

WOS核心合集引用: 18  2022影響因子:  8.8  发表年影響因子:  8.8 

5.Investigation and dynamic profiling of oligopeptides, free amino acids and derivatives during Pu-erh tea fermentation by ultra-high performance liquid chromatography tandem mass spectrometry

Chen, SS, Fu, Y, Bia     More...

Chen, SS, Fu, Y, Bian, XQ, Zhao, M, Zuo, YL, Ge, YH, Xiao, Y, Xiao, JB, Li, N, Wu, JL     Less

FOOD CHEMISTRY[0308-8146], Published 2022, Volume 371,

收錄情况： WOS SCOPUS

WOS核心合集引用: 21  2022影響因子:  8.8  发表年影響因子:  8.8 

6.Microbiota drive insoluble polysaccharides utilization via microbiome-metabolome interplay during Pu-erh tea fermentation

Bian, XQ, Miao, W, Z     More...

Bian, XQ, Miao, W, Zhao, M, Zhao, YR, Xiao, Y, Li, N, Wu, JL     Less

FOOD CHEMISTRY[0308-8146], Published 2022, Volume 377,

收錄情况： WOS SCOPUS

WOS核心合集引用: 13  2022影響因子:  8.8  发表年影響因子:  8.8 

7.Soy protein degradation drives diversity of amino-containing compounds via Bacillus subtilis natto fermentation

Zhang, Lili, Wu, Jia     More...

Zhang, Lili, Wu, Jianlin, Li, Na, Xu, Pan, Guo, Sheng, Zhou, Tingting     Less

Food Chemistry[0308-8146], Published 2022, Volume 388,

收錄情况： WOS SCOPUS

WOS核心合集引用: 5  2022影響因子:  8.8  发表年影響因子:  8.8 

8.Discovery of the bioactive peptides secreted by Bifidobacterium using integrated MCX coupled with LC–MS and feature-based molecular networking

Chen, Shengshuang, H     More...

Chen, Shengshuang, Huang, Guoxin, Liao, Weilin, Gong, Shilin, Wendy Hsiao, Wen Luan, Li, Na, Wu, JianLin, Xiao, Jianbo, Bai, Jiao     Less

Food Chemistry[0308-8146], Published 2021, Volume 347,

收錄情况： WOS SCOPUS

WOS核心合集引用: 18  2022影響因子:  8.8  发表年影響因子:  9.231 

9.Deciphering superior quality of Pu-erh tea from thousands of years’ old trees based on the chemical profile

Ge, Yahui, Li, Na, F     More...

Ge, Yahui, Li, Na, Fu, Yu, Tang, Zhiying, Wu, JianLin, Jiang, ZhiHong, Yu, Xi, Xiao, Ying, Xiao, Jianbo     Less

Food Chemistry[0308-8146], Published 2021, Volume 358,

收錄情况： WOS SCOPUS

WOS核心合集引用: 11  2022影響因子:  8.8  发表年影響因子:  9.231 

10.Microbial bioconversion of the chemical components in dark tea

Zhu, Mingzhi, Zhou,     More...

Zhu, Mingzhi, Zhou, Fang, Ouyang, Jian, Lu, Danmin, Li, Juan, Lin, Haiyan, Wang, Kunbo, Huang, Jianan, Liu, Zhonghua, Li, Na, Wu, Jianlin, Xu, Wei, Zhang, Zhang, Xiao, Jianbo     Less

Food Chemistry[0308-8146], Published 2020, Volume 312,

收錄情况： WOS SCOPUS

WOS核心合集引用: 165  2022影響因子:  8.8  发表年影響因子:  7.514 

11.Hypoglycemic and hypolipidemic effects of Moringa oleifera leaves and their functional chemical constituents

Chen, GuiLin, Xu, Yo     More...

Chen, GuiLin, Xu, YongBing, Guo, MingQuan, Wu, JianLin, Li, Na     Less

Food Chemistry[0308-8146], Published 2020, Volume 333,

收錄情况： WOS SCOPUS

WOS核心合集引用: 50  2022影響因子:  8.8  发表年影響因子:  7.514 

12.Antioxidant and anti-inflammatory properties of flavonoids from lotus plumule

Chen, GL, Fan, MX, W     More...

Chen, GL, Fan, MX, Wu, JL, Li, N, Guo, MQ     Less

FOOD CHEMISTRY[0308-8146], Published 2019, Volume 277, Pages 706-712

收錄情况： WOS SCOPUS

WOS核心合集引用: 115  2022影響因子:  8.8  发表年影響因子:  6.306