排序方式:
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: 7
2023影響因子:
8.5
发表年影響因子:
8.5
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: 4
2023影響因子:
8.5
发表年影響因子:
8.5
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: 10
2023影響因子:
8.5
发表年影響因子:
8.5
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: 36
2023影響因子:
8.5
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: 32
2023影響因子:
8.5
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: 23
2023影響因子:
8.5
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: 20
2023影響因子:
8.5
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: 26
2023影響因子:
8.5
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: 13
2023影響因子:
8.5
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: 231
2023影響因子:
8.5
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: 67
2023影響因子:
8.5
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: 143
2023影響因子:
8.5
发表年影響因子:
6.306