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    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...

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

    收錄情况: WOS SCOPUS

    WOS核心合集引用:  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...

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

    收錄情况: WOS SCOPUS

    WOS核心合集引用:  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...

    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...

    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...

    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...

    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...

    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...

    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...

    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...

    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...

    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...

    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 

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