388. [IF=6.1] Jianmei Xu et al."A genus-specific R2R3 MYB transcription factor, CsMYB34, regulates galloylated catechin biosynthesis in Camellia sinensis."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2025 Feb;219:109401 387. [IF=8.5] Zi-Jian Feng et al."Regulation of catechins with different structure characteristics on the physicochemical properties of casein and the structure-activity relationship."FOOD CHEMISTRY.2025 Mar;467:142515 386. [IF=3.1] Ping Zhao et al."Identification of anti-SARS-CoV-2 compounds from Qingwen Zhike prescription and exploration of their underlying mechanism by UPLC-Q-Exactive Orbitrap MS, high-throughput screening assays and transmission electron microscopy."JOURNAL OF PH 385. [IF=4.7] Zhaobao Wu et al."Differences in the Quality Components of Wuyi Rock Tea and Huizhou Rock Tea."Foods.2025 Jan;14(1):4 384. [IF=3.2] Haonan Zhang et al."A comprehensive profiling of phenolic compounds and antioxidant activities of 24 varieties of red raspberry cultivated in Northeast China."JOURNAL OF FOOD SCIENCE.2024 Dec;90(1):e17623 383. [IF=7] Lunfang Huang et al."The processing of shaking and standing improves the taste quality of summer black tea."FOOD RESEARCH INTERNATIONAL.2024 Dec;:115545 382. [IF=2.7] Xuechao Zheng et al."Effects of temperature and humidity on drying kinetics, final quality and cell wall pectin content of wolfberry (Lycium barbarum)."DRYING TECHNOLOGY. 381. [IF=4.8] Xin Sun et al."Investigation of virtual screening, inhibition mechanisms of endogenous serine protease inhibitors, and its preservation effects on tilapia."Food Bioscience.2025 Feb;64:105997 380. [IF=4.8] Shiqi Li et al."Enhancing antioxidant activity and functional benefits of kiwi ice wine via freeze concentration techniques and apple pomace freeze-dried powder."Food Bioscience.2025 Feb;64:106006 379. [IF=8.5] Min Yan et al."Metabolic profiling of abdominal subcutaneous adipose tissue reveals effects of apple polyphenols for reversing high-fat diet induced obesity in C57BL/6 J mice."FOOD CHEMISTRY.2025 May;473:143055 378. [IF=6] Huimin Wu et al."Dynamic changes of quality characteristics during fermentation of orange-fleshed sweet potato alcoholic beverage."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Feb;218:117509 377. [IF=4.1] Majida AL-Wraikat et al."Microbial community and organic compounds composition analysis and the edible security of common buckwheat fermented via Kombucha consortium."Food Chemistry: Molecular Sciences.2025 Feb;:100247 376. [IF=4.7] Delai Yang et al."Natural Copper Ion Scavenger: Investigation of the Hepatoprotective Effects of Green Tea Extract in Toxic-Milk Mice with Wilson’s Disease Model."Foods.2025 Jan;14(4):679 375. [IF=6.5] De Zhou et al."Quality analysis and characteristic difference identification of organic tea and conventional planting tea based on ICP, HPLC and machine algorithm."Food Chemistry-X.2025 Feb;:102299 374. [IF=8.5] Lu Li et al."Non-volatile metabolite and in vitro bioactivity differences in green, white, and black teas."FOOD CHEMISTRY.2025 Jun;477:143580 373. [IF=4.7] Jiayi Xu et al."Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV."Foods.2025 Feb;14(5):829 372. [IF=4] Deqing Wang et al."Penetrating microwave vacuum drying: a superior alternative to traditional drying methods for enhancing sensory quality, biological activity and flavor of ‘Akizuki’ pear (Pyrus pyrifolia Nakai)."JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 371. [IF=5.7] Tianyu Luo et al."Tea Extracellular Vesicle-Derived MicroRNAs Contribute to Alleviate Intestinal Inflammation by Reprogramming Macrophages."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX 370. [IF=7] Zixi Yang et al."Investigation of the classification criteria and flavor compounds in diversified commercially ripened Pu-erh teas."FOOD RESEARCH INTERNATIONAL.2025 Mar;:116198 369. [IF=6.2] Bingsong Ma et al."Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking."Current Research in Food Science.2025 368. [IF=3.9] Shangyun Li et al."Comprehensive analysis and evaluation of the intrinsic fruit quality of Sichuan pear germplasm resources in China."SCIENTIA HORTICULTURAE.2025 Mar;343:114084 367. [IF=6.5] Zixi Yang et al."Unraveling the flavor formation process of mellow and thick-type ripened Pu-erh tea through non-targeted metabolomics and metagenomics."Food Chemistry-X.2025 Mar;:102424 366. [IF=7.7] Youshudi Xie et al."Identification and characterization of two hydrolase genes involved in the hydrolysis of galloylated catechin in the tea plant Camellia sinensis."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;308:142620 365. [IF=6.5] Cunqiang Ma et al."Grade identification of ripened Pu-erh teas, and their differences of phenolic components, in vitro antioxidant capacity and hypoglycemic effect."Food Chemistry-X.2025 Apr;:102421 364. [IF=6.5] Yong Luo et al."The distribution of catechins and their derivatives among 114 Camellia plants and their correlation in different species and tea-processing suitability."Food Chemistry-X.2025 Apr;27:102461 363. [IF=8.5] Qi Chen et al."Trapping phenylacetaldehyde by litchi shell polyphenols and their characteristic catechins in chemical model and roast pork patty: Identification of catechins-adducts and toxicity assessment."FOOD CHEMISTRY.2025 Apr;:144357 362. [IF=7] Guangshan Zhao et al."Tea drinking effectively improves symptoms of diabetes and prevents hepatorenal damage in mice."FOOD RESEARCH INTERNATIONAL.2025 Apr;:116502 361. [IF=6.5] Jingzhe Li et al."Exploring seasonal differences in taste and nonvolatiles of Lu'an Guapian tea and perceptual interactions between odorants and EGCG via multi-sensory analysis and metabolomics."Food Chemistry-X.2025 Apr;:102497 360. [IF=2.7] De-Huan Yang et al."Classification of Lu'an Gua Pian tea before and after Qingming Festival using HPLC-DAD analysis: A comparison for different data analysis strategy."Analytical Methods.2025 Apr;: 359. [IF=4.2] Langhua Zhou et al."Antioxidant and Anticancer Mechanisms of Unique Polyphenols in Camellia ptilophylla: Focus on Gallocatechin-3,5-di-O-gallate and 1,2,4,6-Tetra-O-galloyl-β-D-glucopyranose."MOLECULES.2025 Apr;30(9):1919 358. [IF=4.7] Rui Wu et al."Chemical, Sensory Variations in Black Teas from Six Tea Cultivars in Jingshan, China."Foods.2025 Jan;14(9):1558 357. [IF=4.2] Yule Wang et al."Qingfei Huoxue Decoction and Its Active Component Narirutin Alleviate LPS-Induced Acute Lung Injury by Regulating TLR4/NF-κB Pathway Mediated Inflammation."Journal of Inflammation Research. 356. [IF=7] Xianqiang Chen et al."Mechanism of red pigment formation in lotus rhizome soup during cooking: The role of polyphenols, iron and organic acids."FOOD RESEARCH INTERNATIONAL.2024 Dec;197:115266 355. [IF=6] Dongzhu Huang et al."Comprehensive analysis reveals the contribution of “rolling-anaerobic” processing to the improved aroma, taste and color of GABA black tea."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Nov;212:116966 354. [IF=1.2] Yang Wang et al."Change Patterns of Major Functional Components in the Loquat Summer Shoot Leaf during Annual Growth."JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE.2024 Nov;149(6):320-326 353. [IF=8.5] Shengnan Wang et al."Postharvest changes in the phenolic and free volatile compound contents in Shine Muscat grapes at room temperature."FOOD CHEMISTRY.2025 Feb;465:141958 352. [IF=2.3] Si Tan et al."Physicochemical Characteristics of ‘Wushan Plum’ Subjected to Three Drying Methods."CHEMISTRY & BIODIVERSITY.2024 Nov;:e202402125 351. [IF=4.8] Xiaoqiang Zou et al."Composite enzymatic hydrolysis for producing Harlikar apple juice with increased dietary fiber content and antioxidant capacity."Food Bioscience.2024 Dec;62:105508 350. [IF=7] Wenfeng Li et al."Adsorption and desorption behaviors on microporous resins of antioxidant and anti-proliferation polyphenols from European plum."FOOD RESEARCH INTERNATIONAL.2025 Jan;199:115348 349. [IF=8.5] Ashiq Hussain et al."Exploration of underutilized chayote fractions following drying and extraction."FOOD CHEMISTRY.2025 Feb;465:142129 348. [IF=6.5] Honglin Mao et al."An integrative multi-omics approach reveals metabolic mechanism of flavonoids during anaerobic fermentation of de'ang pickled tea."Food Chemistry-X.2024 Nov;:102021 347. [IF=8.5] Xinyu Feng et al."Liubao insect tea polyphenols ameliorate DSS-induced experimental colitis by protecting intestinal barrier and regulating intestinal microbiota."FOOD CHEMISTRY.2024 Nov;:142156 346. [IF=2.7] Xuancheng Wang et al."Characterisation of the phytochemical and bioactivity profiles of raw tea, stale-aroma, and betelnut-aroma type of Liupao tea through GC/LC-MS-based metabolomics."Analytical Methods.2024 Dec;: 345. [IF=4.8] Yue Pan et al."Exploration on the cultivar specifity and processing progress of an excellent hybrid tea cultivar ‘Jinmudan’."Food Bioscience.2025 Jan;63:105660 344. [IF=7.1] Jiahui Gong et al."Smart Dual-Responsive Ionic Liquid as Transformable and Recyclable Media for Extracting and Separating Phytochemicals from Wild Rumex acetosa L.."ACS Sustainable Chemistry & Engineering.2024;XXXX(XXX):XXX-XXX 343. [IF=2.6] Guo Huihui et al."Deacidification characteristics of Issatchenkia terricola WJL-G4 with a special focus on bioactive compounds and antioxidant activities during currant juice and wine processing."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2025 J 342. [IF=7] Jinjin Xue et al."Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis."FOOD RESEARCH INTERNATIONAL.2025 Mar;204:115954 341. [IF=8.5] Yanyan Cao et al."Flavor evolution of unsweetened green tea beverage during actual storage: Insights from multi-omics analysis."FOOD CHEMISTRY.2025 Jul;481:144039 340. [IF=4.6] Xinyu Wang et al."Core germplasm construction of tea plant populations based on genome-wide SNP and catechins in Shaanxi Province, China1."Journal of Integrative Agriculture.2025 Mar;: 339. [IF=4.6] Li He et al."Neuroprotective Effects of Catechins by Differentially Affecting the Binding of Beta-amyloid and Its Aggregates to the Target Cells."MOLECULAR NEUROBIOLOGY.2025 Apr;:1-20 338. [IF=2.6] Yin Feilong et al."Peach gum edible coating film delays the browning of postharvest litchi and maintains its quality."JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE.2024 Sep;:1-10 337. [IF=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 336. [IF=4.7] Zhihao Ye et al."Tea’s Characteristic Components Eliminate Acrylamide in the Maillard Model System."Foods.2024 Jan;13(17):2836 335. [IF=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 334. [IF=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 333. [IF=6.5] Wenjing Huang et al."Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches."Food Chemistry-X.2024 Dec;24:101794 332. [IF=7] Qianqian Luo et al."Oxidation of tea polyphenols promotes chlorophyll degradation during black tea fermentation."FOOD RESEARCH INTERNATIONAL.2024 Nov;196:115016 331. [IF=8.5] Mingchun Wen et al."Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing."FOOD CHEMISTRY.2025 Jan;463:141222 330. [IF=9.1] Ting Li et al."Online ligand screening for cytochrome C from herbal medicines through “four-in-one” measurement."PHARMACOLOGICAL RESEARCH.2024 Nov;209:107406 329. [IF=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;: 328. [IF=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 327. [IF=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 326. [IF=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 325. [IF=6] Zhe Wang et al."High-throughput screening, “protein–metabolite” interaction, and hypoglycemic effect investigations of α-amylase inhibitors in teas using an affinity selection-mass spectrometry method."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jul;203:116392 324. [IF=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 323. [IF=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 322. [IF=5.6] Qin Ma et al."Exogenous methyl jasmonate induces CHS and promotes flavonoid accumulation in Zanthoxylum bungeanum."INDUSTRIAL CROPS AND PRODUCTS.2024 Dec;222:119682 321. [IF=8.5] Xiangxin Gu et al."Effects of different low-temperature maceration times on the chemical and sensory characteristics of Syrah wine."FOOD CHEMISTRY.2024 Sep;:141230 320. [IF=7] Xiaoxiao Feng et al."Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation."FOOD RESEARCH INTERNATIONAL.2024 Aug;:114868 319. [IF=4.2] Yunyi Hu et al."Ultrasonic-Assisted Extraction of Phenolic Compounds from Lonicera similis Flowers at Three Harvest Periods: Comparison of Composition, Characterization, and Antioxidant Activity."MOLECULES.2024 Jan;29(14):3280 318. [IF=4.7] Wanyu Dong et al."Evaluation of Pre-Harvest Nutrient Composition and Functional Active Substances in Various Lotus Roots."Foods.2024 Jul; 13(14): 2297 317. [IF=4.7] Jiajun Cai et al."Comprehensive Analysis of the Yield and Leaf Quality of Fresh Tea (Camellia sinensis cv. Jin Xuan) under Different Nitrogen Fertilization Levels."Foods.2024 Jan;13(13):2091 316. [IF=5.7] Jiahao Chen et al."Dynamic DNA methylation modification in catechins and terpenoids biosynthesis during tea plant (Camellia sinensis) leaf development."Horticultural Plant Journal.2024 Jul;: 315. [IF=6.5] Gaozhong Yang et al."Effects of anaerobic treatment on the non-volatile ceomponents and angiotensin-converting enzyme (ACE) inhibitory activity of purple-colored leaf tea."Food Chemistry-X.2024 Jul;:101649 314. [IF=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 313. [IF=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 312. [IF=7.7] Ziteng Wang et al."PCL/Locust bean gum nanofibers loaded with HP-β-CD/Epicatechin clathrate compounds for fruit packaging."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Sep;276:133940 311. [IF=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 310. [IF=3.7] Zhuoya Xiang et al."Solvent Effects on the Phenolic Compounds and Antioxidant Activity Associated with Camellia polyodonta Flower Extracts."ACS Omega.2024;XXXX(XXX):XXX-XXX 309. [IF=4.5] Xianyang Zhao et al."Development of UHPLC-Q-Exactive Orbitrap/MS Technique for Determination of Proanthocyanidins (PAs) Monomer Composition Content in Persimmon."Plants-Basel".2024 Jan;13(11):1440 308. [IF=3.9] Xianqiang Chen et al."Study on the formation mechanism of blackening in damaged lotus rhizome epidermis: Effects of polyphenols and iron."JOURNAL OF FOOD SCIENCE".2024 Apr;: 307. [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 306. [IF=6] Michelle Farrell et al."Microencapsulation of purple tea polyphenols using the vibrating nozzle ionotropic gelation technology: Metabolomics, bioactivity, and application in milky tea."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 Apr;:116099 305. [IF=6.1] Wenfeng Li et al."Chemometric analysis illuminates the relationship among browning, polyphenol degradation, Maillard reaction and flavor variation of 5 jujube fruits during air-impingement jet drying."Food Chemistry-X".2024 Jun;22:101425 304. [IF=6.1] Hanchen Zhou et al."The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature."Food Chemistry-X".2024 Jun;22:101371 303. [IF=4.7] Ye Yutong et al."Quality analysis and antioxidant activity of different types of tea powder."Food Production Processing and Nutrition".2024 Dec;6(1):1-13 302. [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 301. [IF=5.9] Yi Yang et al."Green tea hydroxycinnamoylated catechins extend lifespan and attenuate Aβ-induced paralysis of Caenorhabditis elegans via anti-oxidation and peptides dis-aggregation."INDUSTRIAL CROPS AND PRODUCTS".2024 Jun;212:118390 300. [IF=5.9] Shufang Yang et al."Unraveling the variations and relationships between phytochemical constituents and anti-inflammatory potentials of three Zanthoxylum species through metabolomics and explainable machine learning."INDUSTRIAL CROPS AND PRODUCTS".2024 Jun 299. [IF=7.2] Haixiang Ruan et al."A flavonoid metabolon: cytochrome b5 enhances B-ring trihydroxylated flavan-3-ols synthesis in tea plants."PLANT JOURNAL".2024 Mar;: 298. [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;:1-12 297. [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 296. [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 295. [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 294. [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):669 293. [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):495 292. [IF=5.7] Zhang Wei et al."Development of a SERS aptasensor for the determination of L-theanine using a noble metal nanoparticle-magnetic nanospheres composite."MICROCHIMICA ACTA".2024 Mar;191(3):1-11 291. [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 290. [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 289. [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 288. [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):35 287. [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 286. [IF=8.1] Wei Hu et al."Revealing the variances in color formation and bioactivities of seven catechin monomers throughout the enzymatic reaction by colorimetric and mass spectrometry."FOOD RESEARCH INTERNATIONAL".2024 May;184:114266 285. [IF=5.4] Cuihua Chen et al."Discovery and validation of COX2 as a target of flavonoids in Apocyni Veneti Folium: Implications for the treatment of liver injury."JOURNAL OF ETHNOPHARMACOLOGY".2024 May;326:117919 284. [IF=3.4] Lv Ting-Ting et al."Chemical composition and antioxidant capacity of proanthocyanidins from Chinese quince (Chaenomeles sinensis) fruit at different growth stages."Journal of Food Measurement and Characterization.2024 Jan;:1-13 283. [IF=6] Shimao Fang et al."Ancient tea plants black tea taste determinants and their changes over manufacturing processes."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jan;:115750 282. [IF=6.1] Yanfei Huang et al."Biosynthetic Pathway and Bioactivity of Vanillin, a Highly Abundant Metabolite Distributed in the Root Cortex of Tea Plants (Camellia sinensis)."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2024;XXXX(XXX):XXX-XXX 281. [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 280. [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;: 279. [IF=5.4] Zhengquan Feng et al."Bioactives and metabolites of Tetrastigma hemsleyanum root extract alleviate DSS-induced ulcerative colitis by targeting the SYK protein in the B cell receptor signaling pathway."JOURNAL OF ETHNOPHARMACOLOGY.2024 Mar;322:117563 278. [IF=6] Liping Shen et al."A green process for extracting and purifying coconut mesocarp polyphenols."Sustainable Chemistry and Pharmacy.2024 Feb;37:101413 277. [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 276. [IF=6.1] Shenke Bie et al."The profiles of free, esterified and insoluble-bound phenolics in peach juice after high pressure homogenization and evaluation of their antioxidant capacities, cytoprotective effect, and inhibitory effects on α-glucosidase and dipeptidyl 275. [IF=6.1] Peng Wang et al."Germplasm Resources and Metabolite Marker Screening of High-Flavonoid Tartary Buckwheat (Fagopyrum tataricum)."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX 274. [IF=8.8] Zihao Qiu et al."Comprehensive analysis of fresh tea (Camellia sinensis cv. Lingtou Dancong) leaf quality under different nitrogen fertilization regimes."FOOD CHEMISTRY.2024 May;439:138127 273. [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 272. [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 271. [IF=8.8] Duoduo Zhang et al."Quality analysis of steamed beef with black tea and the mechanism of action of main active ingredients of black tea on myofibrillar protein."FOOD CHEMISTRY.2023 Nov;:137997 270. [IF=7.1] Shuangjiao Xu et al."From waste to eco-friendly biofilms: Harnessing cottonseed hull proanthocyanidins for sustainable solutions."Environmental Technology & Innovation.2024 Feb;33:103448 269. [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 268. [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 267. [IF=6.1] Si TAN et al."Green tea polyphenols improved the physicochemical stability of mango powder during storage."Food Chemistry-X.2023 Dec;20:100941 266. [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 265. [IF=5.6] Shengnan Xu et al."Effects of age and tissue of Juniperus sabina L. on its phytochemical characteristics, anti-cholinesterase, antidiabetes, and anti-drug resistant bacteria activities."Frontiers in Plant Science.10.3389/fpls.2023.1174922 264. [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 263. [IF=8.1] Qiuwen Yu et al."Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1)."FOOD RESEARCH INTERNATIONAL.10.1016/j.foodres.2023.113461 262. [IF=4.3] Linmu Chen et al."The spatiotemporal variations of L-glutamic acid and catechins during the development of etiolated tea leaves in ‘Huangjinye’."SCIENTIA HORTICULTURAE.2024 Mar;328:112888 261. [IF=5.2] Li Lian et al."Molar ratio of (-)-epicatechin and (-)-epigallocatechin gallate determined their enzymatic oxidation products and color characteristics."Food Bioscience.2024 Feb;57:103480 260. [IF=6.1] Shan Zhang et al."The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses."Food Chemistry-X.2023 Nov;:100989 259. [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;: 258. [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 257. [IF=4.6] Fengge YANG et al."Deciphering chemical and metabolite profiling of Chang-Kang-Fang by UPLC-Q-TOF-MS/MS and its potential active components identification."Chinese Journal of Natural Medicines.2023 Jun;21:459 256. [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 255. [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 254. [IF=8] Feng Jia et al."Functional properties and release characteristics of tea polyphenols-loaded gliadin films enforced by cinnamaldehyde."Food Packaging and Shelf Life.2023 Nov;39:101144 253. [IF=8.1] Jingna Yan et al."Sensory-directed isolation and identification of an intense salicin-like bitter compound in infected teas with bird’s eye spot disease."FOOD RESEARCH INTERNATIONAL.2023 Jul;:113272 252. [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 251. [IF=3.3] Huijie Wei et al."Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Aug;: 250. [IF=1.7] Zhouyi Zhang et al."Revealing the differences in phenolics in different parts of Taraxacum mongolicum using UPLC-MS/MS."Phytochemistry Letters.2023 Aug;56:13 249. [IF=6] Xiaoyue Yang et al."Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat."FOOD CONTROL.2023 Jun;:109960 248. [IF=8.6] Qixian Zhang et al."Effectively recovering catechin compounds in the removal of caffeine from tea polyphenol extract by using hydrophobically modified collagen fiber."SEPARATION AND PURIFICATION TECHNOLOGY.2023 Jun;:124325 247. [IF=8.8] Suwan Zhang et al."Metabolomics reveals the effects of different storage times on the acidity quality and metabolites of large-leaf black tea."FOOD CHEMISTRY.2023 Nov;426:136601 246. [IF=8.8] Lijuan Zhu et al."Browning inhibition in fresh-cut Chinese water chestnut under high pressure CO2 treatment: regulation of reactive oxygen species and membrane lipid metabolism."FOOD CHEMISTRY.2023 Jun;:136586 245. [IF=8.8] Zhengyu Ren et al."Cost-effective colorimetric sensor for authentication of protected designation of origin (PDO) Longjing green tea."FOOD CHEMISTRY.2023 Nov;427:136673 244. [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 243. [IF=5.561] Zihao Qiu et al."The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong."Foods.2023 Jan;12(10):2067 242. [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 241. [IF=6.449] Shengkai Luo et al."Proteolytic activation and characterization of recombinant polyphenol oxidase from Rosa chinensis for efficient synthesis of theaflavins."INDUSTRIAL CROPS AND PRODUCTS.2023 Sep;200:116810 240. [IF=7.425] Xinlong Cheng et al."Cabernet sauvignon dry red wine ameliorates atherosclerosis in mice by regulating inflammation and endothelial function, activating AMPK phosphorylation, and modulating gut microbiota."FOOD RESEARCH INTERNATIONAL.2023 Jul;169:112942 239. [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;:1-8 238. [IF=4.52] Yue-Yue Chang et al."Targeted metabolites analysis and variety discrimination of Wuyi rock tea by using a whole-process chemometric-assisted HPLC-DAD strategy."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Aug;121:105365 237. [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 236. [IF=4.125] Fengnan Li et al."Effects of processing methods on quality, antioxidant capacity, and cytotoxicity of Ginkgo biloba leaf tea product."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Mar;: 235. [IF=4.927] Yushi Zou et al."Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea."MOLECULES.2023 Jan;28(6):2462 234. [IF=4.927] Hongzhen Wang et al."Induction, Flavonoids Contents, and Bioactivities Analysis of Hairy Roots and True Roots of Tetrastigma hemsleyanum Diels et Gilg."MOLECULES.2023 Jan;28(6):2686 233. [IF=5.318] Siqi Yang et al."Effects of Eurotium cristatum on chemical constituents and α-glucosidase activity of mulberry leaf tea."Food Bioscience.2023 Jun;53:102557 232. [IF=6.056] Cunqiang Ma et al."Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Apr;180:114683 231. [IF=7.425] Yiyi Zhang et al."Indicator displacement assay for freshness monitoring of green tea during storage."FOOD RESEARCH INTERNATIONAL.2023 May;167:112668 230. [IF=8.022] Guangshan Zhao et al."Alleviating effects and mechanisms of action of large-leaf yellow tea drinking on diabetes and diabetic nephropathy in mice."Food Science and Human Wellness.2023 Sep;12:1660 229. [IF=9.231] Yingying Li et al."Nontargeted and targeted metabolomics analysis for evaluating the effect of “golden flora” amount on the sensory quality, metabolites, and the alpha-amylase and lipase inhibitory activities of Fu brick tea."FOOD CHEMISTRY.2023 Aug;416:1 228. [IF=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;: 227. [IF=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;:1-13 226. [IF=3.614] Yumin Cao et al."Comparative pharmacokinetic studies of Ephedra herba in common cold and nephrotic syndrome rat models."JOURNAL OF SEPARATION SCIENCE.2023 Feb;:2200895 225. [IF=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 224. [IF=4.927] Pei Wang et al."Identification of Differential Compositions of Aqueous Extracts of Cinnamomi Ramulus and Cinnamomi Cortex."MOLECULES.2023 Jan;28(5):2015 223. [IF=4.927] Si Tan et al."Polyphenol Profile, Antioxidant Activity, and Hypolipidemic Effect of Longan Byproducts."MOLECULES.2023 Jan;28(5):2083 222. [IF=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 221. [IF=5.895] Zongde Jiang et al."Formation Mechanism of Di-N-ethyl-2-pyrrolidinone-Substituted Epigallocatechin Gallate during High-Temperature Roasting of Tea."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX 220. [IF=6.656] Yanchao Xing et al."Cytochrome P450-mediated herb-drug interaction (HDI) of Polygonum multiflorum Thunb. based on pharmacokinetic studies and in vitro inhibition assays."PHYTOMEDICINE.2023 Feb;:154710 219. [IF=7.425] Jingna Yan et al."Characterization of triterpenoids as possible bitter-tasting compounds in teas infected with bird’s eye spot disease."FOOD RESEARCH INTERNATIONAL.2023 Feb;:112643 218. [IF=9.231] Yan Hou et al."Widely targeted metabolomics and HPLC analysis elaborated the quality formation of Yunnan pickled tea during the whole process at an industrial scale."FOOD CHEMISTRY.2023 Feb;:135716 217. [IF=2.586] Mailing Zou et al."Profiling aromatic constituents of Chimonanthus nitens Oliv. leaf granule using mass spectrometry."RAPID COMMUNICATIONS IN MASS SPECTROMETRY.2023 Jan;:e9481 216. [IF=2.909] Yinglu Qing et al."Integrated evaluation the antioxidant activity of epicatechin from cell dynamics."BIOTECHNOLOGY PROGRESS.2023 Feb;:e3328 215. [IF=5.081] Shuangyu Zhang et al."Drought-induced CsMYB6 interacts with CsbHLH111 to regulate anthocyanin biosynthesis in Chaenomeles speciosa."PHYSIOLOGIA PLANTARUM.2023 Feb;175(1):e13859 214. [IF=5.561] Weitao Wang et al."Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts."Foods.2023 Jan;12(2):321 213. [IF=6.652] Sijia Zhan et al."Role of roasting in the formation of characteristic aroma of wuyi rock tea."FOOD CONTROL.2023 May;147:109614 212. [IF=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 211. [IF=7.425] Shuxian Shao et al."Production regions discrimination of Huangguanyin oolong tea by using the content of chemical components and rare earth elements."FOOD RESEARCH INTERNATIONAL.2023 Mar;165:112522 210. [IF=4.342] MeiLing Han et al."Analysis of physicochemical and antioxidant properties of Malus spp. petals reveals factors involved in flower color change and market value."SCIENTIA HORTICULTURAE.2023 Feb;310:111688 209. [IF=5.561] Kai Zheng et al."Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water."Foods.2023 Jan;12(1):80 208. [IF=6.056] Lu Han et al."Effects of catechin types found in tea polyphenols on the structural and functional properties of soybean protein isolate–catechin covalent complexes."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;173:114336 207. [IF=9.231] Moying Li et al."Rapidly analyzing of ingredients during chewing and processing of areca nut using Feature-Based Molecular Networking."FOOD CHEMISTRY.2022 Dec;:135205 206. [IF=4.927] Qinhua Zheng et al."Protective Effect of Flavonoids from Mulberry Leaf on AAPH-Induced Oxidative Damage in Sheep Erythrocytes."MOLECULES.2022 Jan;27(21):7625 205. [IF=5.318] Su Zhou et al."Pu'er raw tea extract alleviates lipid deposition in both LO2 cells and Caenorhabditis elegans."Food Bioscience.2022 Dec;50:102172 204. [IF=5.561] Qingping Ma et al."Pea-Tea Intercropping Improves Tea Quality through Regulating Amino Acid Metabolism and Flavonoid Biosynthesis."Foods.2022 Jan;11(22):3746 203. [IF=7.425] Jifan Zhang et al."Inconsistency between polyphenol-enzyme binding interactions and enzyme inhibition: Galloyl moiety decreases amyloglucosidase inhibition of catechins."FOOD RESEARCH INTERNATIONAL.2023 Jan;163:112155 202. [IF=7.425] Jie Zhou et al."Widely targeted metabolomics using UPLC-QTRAP-MS/MS reveals chemical changes during the processing of black tea from the cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:112169 201. [IF=9.231] Chong Xie et al."Characterization and bioactivity of A-type procyanidins from litchi fruitlets at different degrees of development."FOOD CHEMISTRY.2023 Mar;405:134855 200. [IF=5.561] Jiazheng Lin et al."Effect of the Presence of Stem on Quality of Oolong Tea."Foods.2022 Jan;11(21):3439 199. [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 198. [IF=5.561] Xuan Zhang et al."Hawthorn Juice Simulation System for Pectin and Polyphenol Adsorption Behavior: Kinetic Modeling Properties and Identification of the Interaction Mechanism."Foods.2022 Jan;11(18):2813 197. [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 196. [IF=6.208] Pan Wang et al."Discovery of Flavonoids as Novel Inhibitors of ATP Citrate Lyase: Structure–Activity Relationship and Inhibition Profiles."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2022 Jan;23(18):10747 195. [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;: 194. [IF=6.443] Qian Tu et al."The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines."Food Chemistry-X.2022 Oct;15:100409 193. [IF=4.342] Liyang Wu et al."Chemical compositions of raspberry leaves influenced by growth season, cultivars and leaf position."SCIENTIA HORTICULTURAE.2022 Oct;304:111349 192. [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 191. [IF=5.561] Xueshan Yang et al."Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine."Foods.2022 Jan;11(14):2007 190. [IF=6.056] Yuchuan Li et al."Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jul;:113753 189. [IF=6.388] Yufei Zhai et al."Total flavonoids from the dried root of Tetrastigma hemsleyanum Diels et Gilg inhibit colorectal cancer growth through PI3K/AKT/mTOR signaling pathway."PHYTOTHERAPY RESEARCH 188. [IF=6.449] Qiling Song et al."Dynamic metabolic and transcriptomic profiling reveal synthetic characters and regulators of flavonoid biosynthesis in Camellia oleifera seeds."INDUSTRIAL CROPS AND PRODUCTS.2022 Oct;186:115295 187. [IF=17.694] Yu Keji et al."A role for ascorbate conjugates of (+)-catechin in proanthocyanidin polymerization."Nature Communications.2022 Jun;13(1):1-17 186. [IF=6.576] Junkun Pan et al."Inhibition of Dipeptidyl Peptidase-4 by Flavonoids: Structure–Activity Relationship, Kinetics and Interaction Mechanism."Frontiers in Nutrition. 2022; 9: 892426 185. [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 184. [IF=6.475] Zhen Wu et al."How steaming and drying processes affect the active compounds and antioxidant types of Gastrodia elata Bl. f. glauca S. chow."FOOD RESEARCH INTERNATIONAL. 2022 Jul;157:111277 183. [IF=5.154] Erdong Yuan et al."Roles of Adinandra nitida (Theaceae) and camellianin A in HCl/ethanol-induced acute gastric ulcer in mice."Food Science and Human Wellness. 2022 Jul;11:1053 182. [IF=5.154] Ying Jiang et al."Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice."Food Science and Human Wellness. 202 181. [IF=5.396] Chunyin Qin et al."Comparison on the chemical composition, antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion."Food & Function. 2022 Apr;: 180. [IF=3.373] Yiyuan Luo et al."Quality evaluation of Tetrastigma hemsleyanum different parts based on quantitative analysis of 42 bioactive constituents combined with multivariate statistical analysis."PHYTOCHEMICAL ANALYSIS. 2022 Apr 05 179. [IF=7.514] YueTong Yu et al."Identification and Quantification of Oligomeric Proanthocyanidins, Alkaloids, and Flavonoids in Lotus Seeds: A Potentially Rich Source of Bioactive Compounds."Food Chem. 2022 Jan;:132124 178. [IF=6.576] Guowei Man et al."Profiling Phenolic Composition in Pomegranate Peel From Nine Selected Cultivars Using UHPLC-QTOF-MS and UPLC-QQQ-MS."Front Nutr. 2021; 8: 807447 177. [IF=4.556] Yiyu Ren et al."Metabolomics, sensory evaluation, and enzymatic hydrolysis reveal the effect of storage on the critical astringency-active components of crude Pu-erh tea."J Food Compos Anal. 2022 Apr;107:104387 176. [IF=3.463] Ping Wang et al."Systematic transcriptomic and metabolomic analysis of walnut (Juglans regia L.) fruit to trace variations in antioxidant activity during ripening."Sci Hortic-Amsterdam. 2022 Mar;295:110849 175. [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 174. [IF=3.167] Jin Gan et al."Purification of polyphenols from Phyllanthus emblica L. pomace using macroporous resins: Antioxidant activity and potential anti-Alzheimer's effects."J Food Sci. 2022 Mar;87(3):1244-1256 173. [IF=7.514] Yuqing Cui et al."Identification of low-molecular-weight color contributors of black tea infusion by metabolomics analysis based on UV–visible spectroscopy and mass spectrometry."Food Chem. 2022 Aug;386:132788 172. [IF=4.411] Shuang Mei et al."The Physiology of Postharvest Tea (Camellia sinensis) Leaves, According to Metabolic Phenotypes and Gene Expression Analysis."Molecules. 2022 Jan;27(5):1708 171. [IF=1.729] Zhang Mengyu et al."The effects of caffeic acid and epicatechin treatment on gray mold resistance and antioxidant metabolism in apples."J Plant Pathol. 2022 Mar;:1-10 170. [IF=4.411] Peng-Cheng Zheng et al.Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea.Molecules. 2021 Jan;26(21):6718 169. [IF=1.296] Shen Ting et al."Pigment profile and gene analysis revealed the reasons of petal color difference of crabapples."Braz J Bot. 2021 Jun;44(2):287-296 168. [IF=1.296] Han Meiling et al."Analysis of flavonoids and anthocyanin biosynthesis-related genes expression reveals the mechanism of petal color fading of Malus hupehensis (Rosaceae)."Braz J Bot. 2020 Mar;43(1):81-89 167. [IF=2.19] Suwen Liu et al."Effects of different drying and milling methods on the physicochemical properties and phenolic content of hawthorn fruit powders."J Food Process Pres. 2020 Jun;44(6):e14460 166. [IF=2.19] Qiaoran Zheng et al."The effect of storage time on tea Polyphenols, catechin compounds, total flavones and the biological activity of Ya’an Tibetan tea (Camellia sinensis)."Journal Of Food Processing And Preservation. 2021 Oct 11 165. [IF=2.352] Luo Ting et al."Phytochemical composition and potential biological activities assessment of raspberry leaf extracts from nine different raspberry species and raspberry leaf tea."J Berry Res. 2020 Jan;10(2):295-309 164. [IF=2.431] Wang Yanfeng et al."Effects of temperature and ultrasonic scaler on the infusion process of green tea leaves and catechins stability under ultrasonic vibration."J Food Meas Charact. 2021 Aug;15(4):3598-3607 163. [IF=2.45] Zhu Kai et al."Preventive Effect of Liupao Tea Polyphenols on HCl/Ethanol-Induced Gastric Injury in Mice."J Food Quality. 2020;2020:5462836 162. [IF=2.72] Wenfeng Li et al."Citric acid-enhanced dissolution of polyphenols during soaking of different teas."J Food Biochem. 2019 Dec;43(12):e13046 161. [IF=2.72] Meiling Han et al."Phenolic compounds present in fruit extracts of Malus spp. show antioxidative and pro-apoptotic effects on human gastric cancer cell lines."J Food Biochem. 2019 Nov;43(11):e13028 160. [IF=2.863] Qiaoran Zheng et al."Optimizing synchronous extraction and antioxidant activity evaluation of polyphenols and polysaccharides from Ya'an Tibetan tea (Camellia sinensis)."Food Sci Nutr. 2020 Jan;8(1):489-499 159. [IF=2.863] Ming Cai et al."Changes in physicochemical profiles and quality of apple juice treated by ultrafiltration and during its storage."Food Sci Nutr. 2020 Jun;8(6):2913-2919 158. [IF=2.863] Penghui Yu et al."Distinct variation in taste quality of Congou black tea during a single spring season."Food Sci Nutr. 2020 Apr;8(4):1848-1856 157. [IF=2.896] Li Wang et al."Separation of epigallocatechin gallate and epicatechin gallate from tea polyphenols by macroporous resin and crystallization."Anal Methods-Uk. 2021 Feb;13(6):832-842 156. [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;6:284 155. [IF=3.167] Li Yu et al."Quality evaluation of different varieties of Zanthoxylum bungeanum Maxim. peels based on phenolic profiles, bioactivity, and HPLC fingerprint."J Food Sci. 2020 Apr;85(4):1090-1097 154. [IF=3.361] Mengmeng Yuan et al."The interaction of dietary flavonoids with xanthine oxidase in vitro: molecular property-binding affinity relationship aspects."Rsc Adv. 2019 Apr;9(19):10781-10788 153. [IF=3.411] Shi Guiqin et al."UPLC-ESI-MS/MS Analysis and Evaluation of Antioxidant Activity of Total Flavonoid Extract from Paeonia lactiflora Seed Peel and Optimization by Response Surface Methodology (RSM)."Biomed Res Int. 2021;2021:7304107 152. [IF=3.463] Jing Yang et al."Evaluation of physicochemical properties in three raspberries (Rubus idaeus) at five ripening stages in northern China."Sci Hortic-Amsterdam. 2020 Mar;263:109146 151. [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 11 150. [IF=3.935] Yanchao Xing et al."An effective strategy for distinguishing the processing degree of Polygonum multiflorum based on the analysis of substance and taste by LC-MS, ICP-OES and electronic tongue."J Pharmaceut Biomed. 2021 Oct;205:114328 149. [IF=4.098] Chunlin Li et al."Discrimination of white teas produced from fresh leaves with different maturity by near-infrared spectroscopy."Spectrochim Acta A. 2020 Feb;227:117697 148. [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 147. [IF=4.24] Mingxia Wu et al."Inhibitory effects of acorn (Quercus variabilis Blume) kernel-derived polyphenols on the activities of α-amylase, α-glucosidase, and dipeptidyl peptidase IV."Food Biosci. 2021 Oct;43:101224 146. [IF=4.24] Nana Li et al."Characterization of phenolic compounds and anti-acetylcholinase activity of coconut shells."Food Biosci. 2021 Aug;42:101204 145. [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 144. [IF=4.27] Cuihua Chen et al."Metabolomics characterizes metabolic changes of Apocyni Veneti Folium in response to salt stress."Plant Physiol Bioch. 2019 Nov;144:187 143. [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 142. [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):1-13 141. [IF=4.379] Feng Lin et al."Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipase."Sci Rep-Uk. 2020 Feb;10(1):1-10 140. [IF=4.379] Zhang Sifeng et al."Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing."Sci Rep-Uk. 2020 Jan;10(1):1-11 139. [IF=4.411] Lin Chen et al."Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions."Molecules. 2020 Jan;25(18):4076 138. [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 137. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460 136. [IF=4.653] Fengfeng Qu et al."Comparison of the Effects of Green and Black Tea Extracts on Na+/K+‐ATPase Activity in Intestine of Type 1 and Type 2 Diabetic Mice."Mol Nutr Food Res. 2019 Sep;63(17):1801039 135. [IF=4.759] Yi Zhang et al."Screening of inhibitors against histone demethylation jumonji domain-containing protein 3 by capillary electrophoresis."J Chromatogr A. 2020 Feb;1613:460625 134. [IF=4.759] Yueping Jiang et al."Application of multifold characteristic ion filtering combined with statistical analysis for comprehensive profiling of chemical constituents in anti-renal interstitial fibrosis I decoction by ultra-high performance liquid chromatogra 133. [IF=4.872] Jie Deng et al."Protective effect of hawthorn extract against genotoxicity induced by benzo()pyrene in C57BL/6 mice."Ecotox Environ Safe. 2020 Sep;200:110761 132. [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 131. [IF=4.952] Fengfeng Qu et al."The new insight into the influence of fermentation temperature on quality and bioactivities of black tea."Lwt Food Sci Technol. 2020 Jan;117:108646 130. [IF=4.952] Jinjie Hua et al."Influence of enzyme source and catechins on theaflavins formation during in vitro liquid-state fermentation."Lwt Food Sci Technol. 2021 Mar;139:110291 129. [IF=4.952] Jia Xue et al."Contrasting microbiomes of raw and ripened Pu-erh tea associated with distinct chemical profiles."Lwt Food Sci Technol. 2020 Apr;124:109147 128. [IF=4.952] Ting Zhao et al."The antioxidant property and α-amylase inhibition activity of young apple polyphenols are related with apple varieties."Lwt Food Sci Technol. 2019 Aug;111:252 127. [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 126. [IF=5.279] Hui Li et al."Relationship between Secondary Metabolism and miRNA for Important Flavor Compounds in Different Tissues of Tea Plant (Camellia sinensis) As Revealed by Genome-Wide miRNA Analysis."J Agr Food Chem. 2021;69(6):2001–2012 125. [IF=5.279] Qinggang Yin et al."Identification of Specific Glycosyltransferases Involved in Flavonol Glucoside Biosynthesis in Ginseng Using Integrative Metabolite Profiles, DIA Proteomics, and Phylogenetic Analysis."J Agr Food Chem. 2021;69(5):1714–1726 124. [IF=5.279] Huan Zhang et al."Metabolite and Microbiome Profilings of Pickled Tea Elucidate the Role of Anaerobic Fermentation in Promoting High Levels of Gallic Acid Accumulation."J Agr Food Chem. 2020;68(47):13751–13759 123. [IF=5.279] Yinyin Liao et al."Effect of Major Tea Insect Attack on Formation of Quality-Related Nonvolatile Specialized Metabolites in Tea (Camellia sinensis) Leaves."J Agr Food Chem. 2019;67(24):6716–6724 122. [IF=5.279] Zongde Jiang et al."Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose."J Agr Food Chem. 2021;69(38):11417–11426 121. [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 120. [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 119. [IF=5.923] Hongyan Li et al."Overexpression of SmANS Enhances Anthocyanin Accumulation and Alters Phenolic Acids Content in Salvia miltiorrhiza and Salvia miltiorrhiza Bge f. alba Plantlets."Int J Mol Sci. 2019 Jan;20(9):2225 118. [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 117. [IF=6.306] Wei Yang et al."Liquid chromatography–mass spectrometry-based metabolomics analysis of flavonoids and anthraquinones in Fagopyrum tataricum L. Gaertn. (tartary buckwheat) seeds to trace morphological variations."Food Chem. 2020 Nov;331:127354 116. [IF=6.475] Shuyuan Liu et al."Comparative studies on the physicochemical profile and potential hypoglycemic activity of different tea extracts: Effect on sucrase-isomaltase activity and glucose transport in Caco-2 cells."Food Res Int. 2021 Oct;148:110604 115. [IF=6.475] Mingchun Wen et al."Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing."Food Res Int. 2021 Oct;148:110588 114. [IF=6.475] Zhenming Yu et al."Transformation of catechins into theaflavins by upregulation of CsPPO3 in preharvest tea (Camellia sinensis) leaves exposed to shading treatment."Food Res Int. 2020 Mar;129:108842 113. [IF=6.953] Li Zhao et al."Interaction mechanism between α-glucosidase and A-type trimer procyanidin revealed by integrated spectroscopic analysis techniques."Int J Biol Macromol. 2020 Jan;143:173 112. [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 111. [IF=7.514] Jing Zhao et al."A sensitive and practical ELISA for analyzing naringenin in pummelo and herb samples."Food Chem. 2021 Nov;362:130223 110. [IF=7.514] Piaopiao Long et al."Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation."Food Chem. 2020 May;311:125895 109. [IF=7.514] Li Zhao et al."Synergistic inhibitory effects of procyanidin B2 and catechin on acrylamide in food matrix."Food Chem. 2019 Oct;296:94 108. [IF=7.514] Mingchun Wen et al."Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation."Food Chem. 2022 Jan;368:130803 107. [IF=7.514] Yinyin Liao et al."Visualized analysis of within-tissue spatial distribution of specialized metabolites in tea (Camellia sinensis) using desorption electrospray ionization imaging mass spectrometry."Food Chem. 2019 Sep;292:204 106. [IF=9.147] Jianzhong Zhu et al."Effect of Rosa Roxburghii juice on starch digestibility: A focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling."Food Hydrocolloid. 2022 Feb;123:106966 105. [IF=1.902] Longfei Lin et al."Characterization of the constituents in rat plasma after oral administration of radix polygoni multiflori extracts by ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometry."Biomed Chromatogr. 2015 Oct;29(10 104. [IF=1.902] Longfei Lin et al."Simultaneous determination of 14 constituents of Radix polygoni multiflori from different geographical areas by liquid chromatography–tandem mass spectrometry."Biomed Chromatogr. 2015 Jul;29(7):1048-1055 103. [IF=2.72] Suwen Liu et al."Protective effects of hawthorn (Crataegus pinnatifida) polyphenol extract against UVB-induced skin damage by modulating the p53 mitochondrial pathway in vitro and in vivo."J Food Biochem. 2019 Feb;43(2):e12708 102. [IF=3] Juan HUANG et al."Chemical profiles and metabolite study of raw and processed Polygoni Multiflori Radix in rats by UPLC-LTQ-Orbitrap MSn spectrometry."Chin J Nat Medicines. 2018 May;16:375 101. [IF=3.06] Zeyi Ai et al."Effect of Stereochemical Configuration on the Transport and Metabolism of Catechins from Green Tea across Caco-2 Monolayers."Molecules. 2019 Jan;24(6):1185 100. [IF=3.361] Ji Li et al."Efficient extraction of major catechins in Camellia sinensis leaves using green choline chloride-based deep eutectic solvents."Rsc Adv. 2015 Nov;5(114):93937-93944 99. [IF=3.361] Hui Li et al."Enrichment and purification of polyphenols in pine cone extracts of Pinus koraiensis Sieb. et Zucc. using a novel multi-channel parallel–serial chromatographic system packed with macroporous resin."Rsc Adv. 2015 Mar;5(39):30711-30718 98. [IF=3.69] Xingmei Nan et al."Bioactive fraction of Rhodiola algida against chronic hypoxia-induced pulmonary arterial hypertension and its anti-proliferation mechanism in rats."J Ethnopharmacol. 2018 Apr;216:175 97. [IF=3.894] Lixia Liu et al."Protective effects of tea polyphenols on exhaustive exercise-induced fatigue, inflammation and tissue damage."Food Nutr Res. 2017;61(1):1333390 96. [IF=4.098] Chunlin Li et al."Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy."Spectrochim Acta A. 2019 Jan;206:254 95. [IF=4.411] Ninghui Ma et al."Chemical Fingerprinting and Quantification of Chinese Cinnamomi Cortex by Ultra High Performance Liquid Chromatography Coupled with Chemometrics Methods."Molecules. 2018 Sep;23(9):2214 94. [IF=4.451] Zhenzhen Ge et al."Comparison of the inhibition on cellular 22-NBD-cholesterol accumulation and transportation of monomeric catechins and their corresponding A-type dimers in Caco-2 cell monolayers."J Funct Foods. 2016 Dec;27:343 93. [IF=4.451] Jianzhong Zhu et al."In-vitro inhibitory effects of flavonoids in Rosa roxburghii and R. sterilis fruits on α-glucosidase: Effect of stomach digestion on flavonoids alone and in combination with acarbose."J Funct Foods. 2019 Mar;54:13 92. [IF=4.759] Fangyuan Gao et al."A comprehensive strategy using chromatographic profiles combined with chemometric methods: Application to quality control of Polygonum cuspidatum Sieb. et Zucc."J Chromatogr A. 2016 Sep;1466:67 91. [IF=4.952] Fengfeng Qu et al."Effect of different drying methods on the sensory quality and chemical components of black tea."Lwt Food Sci Technol. 2019 Jan;99:112 90. [IF=5.275] Ling-Ling Zhang et al."The mechanism of interactions between flavan-3-ols against a-glucosidase and their in vivo antihyperglycemic effects."Bioorg Chem. 2019 Apr;85:364 89. [IF=5.279] Jie Zhou et al."LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea."J Agr Food Chem. 2019;67(19):5405–5412 88. [IF=5.279] Suwen Liu et al."Hawthorn Polyphenol Extract Inhibits UVB-Induced Skin Photoaging by Regulating MMP Expression and Type I Procollagen Production in Mice."J Agr Food Chem. 2018;66(32):8537–8546 87. [IF=5.396] Jiachan Zhang et al."Understanding the role of extracts from sea buckthorn seed residues in anti-melanogenesis properties on B16F10 melanoma cells."Food Funct. 2018 Oct;9(10):5402-5416 86. [IF=5.396] Bo Chen et al."Comparative analysis of fecal phenolic content between normal and obese rats after oral administration of tea polyphenols."Food Funct. 2018 Sep;9(9):4858-4864 85. [IF=5.923] Cuihua Chen et al."Variations in Physiology and Multiple Bioactive Constituents under Salt Stress Provide Insight into the Quality Evaluation of Apocyni Veneti Folium."Int J Mol Sci. 2018 Oct;19(10):3042 84. [IF=7.514] Xuemei Guo et al."An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase."Food Chem. 2018 Apr;2 83. [IF=7.514] Shuyuan Liu et al."Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake."Food Chem. 2017 Nov;234:168 82. [IF=10.588] Longfei Lin et al."A novel method to analyze hepatotoxic components in Polygonum multiflorum using ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry."J Hazard Mater. 2015 Dec;299:249 81. Yang, Jing, et al. "Determination of active compounds in raspberry leaf extracts and the effects of extract intake on mice." Food Science and Technology 40 (2019): 124-131.https://doi.org/10.1590/fst.35518 80. Wei, Jianping, et al. "Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations." International journal of food microbiology 318 (2020): 108471.https://doi.org/1 79. 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 78. Hua, Jinjie, et al. "Influence of enzyme source and catechins on theaflavins formation during in vitro liquid-state fermentation." LWT 139 (2021): 110291.https://doi.org/10.1016/j.lwt.2020.110291 77. Zhang, Minmin, et al. "Chemical characterization and evaluation of the antioxidants in Chaenomeles fruits by an improved HPLC-TOF/MS coupled to an on-line DPPH-HPLC method." Journal of Environmental Science and Health, Part C 36.1 (2018): 43-62.https://doi 76. Yu, Penghui, et al. "Distinct variation in taste quality of Congou black tea during a single spring season." Food science & nutrition 8.4 (2020): 1848-1856.https://doi.org/10.1002/fsn3.1467 75. Lin, Longfei, et al. "Characterization of the constituents in rat plasma after oral administration of radix polygoni multiflori extracts by ultra‐performance liquid chromatography/quadrupole time‐of‐flight mass spectrometry." Biomedical Chromatography 29.1 74. Li, Wenfeng, Kun Zhang, and Qiang Zhao. "Fructooligosaccharide enhanced absorption and anti-dyslipidemia capacity of tea flavonoids in high sucrose-fed mice." International journal of food sciences and nutrition 70.3 (2019): 311-322.https://doi.org/10.1080 73. Longfei Lin, Hongmei Lin, Miao Zhang, Boran Ni, Xingbin Yin, Changhai Qu, Jian Ni, A novel method to analyze hepatotoxic components in Polygonum multiflorum using ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry, Journal 72. Huang, Juan, et al. "Chemical profiles and metabolite study of raw and processed Polygoni Multiflori Radix in rats by UPLC-LTQ-Orbitrap MSn spectrometry." Chinese journal of natural medicines 16.5 (2018): 375-400.https://doi.org/10.1016/S1875-5364(18)30070 71. Liu, Shuyuan, et al. "Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake." Food chemistry 234 (2017): 168-173.https://doi.org/10.1016/j.foodchem.2017. 70. Liu, Shuyuan, et al. "Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake." Food chemistry 234 (2017): 168-173.https://doi.org/10.1016/j.foodchem.2017. 69. Liu, Shuyuan, et al. "Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake." Food chemistry 234 (2017): 168-173.https://doi.org/10.1016/j.foodchem.2017. 68. Yang, Jing, et al. "Comparisons of the active components in four unripe raspberry extracts and their activites." Food Science and Technology 39 (2019): 632-639.https://doi.org/10.1590/fst.27418 67. Cai, Ming, et al. "Changes in physicochemical profiles and quality of apple juice treated by ultrafiltration and during its storage." Food science & nutrition 8.6 (2020): 2913-2919.https://doi.org/10.1002/fsn3.1593 66. Liu, Jia, et al. "Grape skin fermentation by Lactobacillus fermentum CQPC04 has anti-oxidative effects on human embryonic kidney cells and apoptosis-promoting effects on human hepatoma cells." RSC Advances 10.8 (2020): 4607-4620.https://doi.org/10.1039/C9R 65. Xiang, X., Xiang, Y., Jin, S., Wang, Z., Xu, Y., Su, C., Shi, Q., Chen, C., Yu, Q. and Song, C. (2020), The hypoglycemic effect of extract/fractions from Fuzhuan Brick-Tea in streptozotocin-induced diabetic mice and their active components characterized by 64. Yan, Fangfang, et al. "Comparison of the inhibitory effects of procyanidins with different structures and their digestion products against acrylamide-induced cytotoxicity in IPEC-J2 cells." Journal of Functional Foods 72 (2020): 104073.https://doi.org/10.1 63. Fangyuan Gao, Zihua Xu, Weizhong Wang, Guocai Lu, Yvan Vander Heyden, Tingting Zhou, Guorong Fan, A comprehensive strategy using chromatographic profiles combined with chemometric methods: Application to quality control of Polygonum cuspidatum Sieb. et Zuc 62. Lin, Hongmei, et al. "Liquid-liquid extraction pretreatment samples method used for pharmacokinetic study of rhubarb in rats after oral administrated." Journal of Traditional Chinese Medical Sciences 5.3 (2018): 291-301.https://doi.org/10.1016/j.jtcms.2018 61. Yang, Wei, et al. "Liquid chromatography–mass spectrometry-based metabolomics analysis of flavonoids and anthraquinones in Fagopyrum tataricum L. Gaertn.(tartary buckwheat) seeds to trace morphological variations." Food chemistry 331 (2020): 127354.https:/ 60. Liu, Shuyuan, et al. "In vitro α-glucosidase inhibitory activity of isolated fractions from water extract of Qingzhuan dark tea." BMC complementary and alternative medicine 16.1 (2016): 1-8. 59. Qu, Fengfeng, et al. "Comparison of the Effects of Green and Black Tea Extracts on Na+/K+‐ATPase Activity in Intestine of Type 1 and Type 2 Diabetic Mice." Molecular nutrition & food research 63.17 (2019): 1801039.https://doi.org/10.1002/mnfr.201801039 58. Liao, Yinyin, et al. "Effect of major tea insect attack on formation of quality-related nonvolatile specialized metabolites in tea (Camellia sinensis) leaves." Journal of agricultural and food chemistry 67.24 (2019): 6716-6724.https://doi.org/10.1021/acs.j 57. 王庆卫,刘启玲,崔胜文.不同干燥方式对红枣营养品质及抗氧化活性的影响[J].食品工业,2020,41(12):218-222. 56. 乔小燕,操君喜,车劲,陈栋,刘仲华.基于滋味和香气成分结合化学计量法鉴别不同贮藏年份的康砖茶[J].现代食品科技,2020,36(09):260-269+299. 55. 汪颖舒,朱广灏,王冰,李杰荣,骆前飞,何修滢,赵佳逸,修彦凤.古法黑豆蒸晒与药典黑豆汁连续蒸对何首乌中12个成分含量的影响[J].中草药,2020,51(19):4972-4982. 54. 刘启玲,王庆卫,崔胜文.不同预处理方式对红枣热风-微波联合干燥品质特性及抗氧化活性的影响[J].食品研究与开发,2020,41(24):124-130. 53. 杨馨悦,杨宇驰,周秀娟,薛桂新.柑橘果醋发酵条件的优化及其成分分析[J].中国调味品,2020,45(10):75-79. 52. 李栋,薛瑞婷.高温高湿气体冲击处理对中短波红外干制红枣品质的影响[J].食品研究与开发,2020,41(22):107-112. 51. 吴裕红,彭新宇,张嘉慧,陈文露,徐志宏,龙晓英.枫蓼提取物成分分析及其主要成分黄酮对肠平滑肌的药效学研究[J].黑龙江畜牧兽医,2021(02):128-136. 50. 夏兴莉,廖界仁,任太钰,马媛春,王玉花,房婉萍,朱旭君.低温处理对茶树叶片中γ-氨基丁酸和其他活性成分含量的影响[J].植物资源与环境学报,2020,29(05):75-77. 49. 王俊丽,庞克坚,唐辉,袁小红,张虹,郑家耀.蒙药材博格日乐吉根的质量标准研究[J].中国现代应用药学,2020,37(24):2953-2961. 48. 武兴菲.红枣干制过程中酚类物质的变化及其与褐变的关系[J].保鲜与加工,2021,21(03):125-129+135. 47. 王梦雪,戴寒鹏,李金明,苏娅,韩欣然,李丽.土茯苓抑制CYP3A4酶活性的研究[J].长春师范大学学报,2020,39(08):60-63. 46. 马有川,毕金峰,易建勇,杜茜茜,冯舒涵,李所彬.预冻对苹果片真空冷冻干燥特性及品质的影响[J].农业工程学报,2020,36(18):241-250. 45. 张恒,郑俏然,何靖柳,韦婷,刘翔,章斌.藏茶玫瑰乌梅无糖复合饮料研制及功能性成分分析与抗氧化研究[J].食品科技,2021,46(01):46-53+61. 44. 姜丽娜,李纪元,范正琪,童冉,莫润宏,李志辉,蒋昌杰.金花茶组植物花朵内多酚组分含量分析[J].林业科学研究,2020,33(04):117-126. 43. 田莉, 李海萍, 袁亚宏,等. 真空耦合超声波提取苹果渣多酚的工艺优化[J]. 食品科学, 2017(14):240-246. 42. 张艺沛, 张婷, 史一恒,等. 藜麦茶加工工艺及酚类物质组成分析[J]. 食品科学, 2019, 040(012):267-274. 41. 王婷婷, 苑伟, 李华,等. 复合小浆果果酒中的酚类物质及其抗氧化活性分析[J]. 食品与发酵工业, 2019, 45(03):183-188. 40. 王奕芳,温承坤,陈茂彬,张玉,李琴,方尚玲.麻城老米酒中酚类物质的初探[J].中国酿造,2019,38(12):175-178. 39. 旷慧, 冯建文, 范倩,等. 红树莓多酚的组分分析及体外抗脂质过氧化活性[J]. 食品科学, 2018, 39(003):83-89. 38. 孔宇, 张倚菲, 韩鹏云,等. 沙棘籽粕多酚提取工艺优化,组分分析及抗氧化性能研究[J]. 中国油脂, 2020, 045(004):109-114. 37. 何财安, 张珍, 刘航,等. 苦荞多酚对苦荞淀粉和小麦淀粉理化性质的影响[J]. 食品科学, 2017(09):66-71. 36. 王新然, 刘瑶, 张晓瑞,等. 核桃瓣膜提取物组成、体外抗氧化性及其对羊肉保鲜作用分析[J]. 食品与发酵工业, 2019, 045(010):78-85. 35. 王玮, 张纪伟, 赵一帆,等. 澜沧江流域部分茶区古茶树资源生化成分多样性的分析[J]. 分子植物育种, 2020(2). 34. 黄华林, 李波, 陈海强,等. 不同萎凋时间英红九号和黄化英红九号红茶品质比较[J]. 山西农业科学, 2019, 047(010):1742-1745. 33. 乔小燕, 陈维, 马成英,等. 不同仓储地康砖茶生化成分比较分析[J]. 广东茶业, 2019(5):7-10. 32. 汤晓, 倪翠阳, 王丽英,等. 煮制时间与二次煮制对紫娟普洱茶抗氧化性的影响[J]. 食品工业科技, 2015, 036(008):141-147. 31. 萎凋方式对黄化英红九号红茶品质的影响 30. 乔小燕, 黄国资, 王秋霜,等. 连续化生产线加工过程中客家炒青绿茶主要品质成分的化[J]. 广东农业科学, 2014, 041(024):91-94. 29. 乔小燕, 黄华林, 李波,等. 广东客家茶树种质资源儿茶素特性分析[J]. 江西农业学报, 2019, v.31(01):30-33. 28. 杜欢欢, 蔡艳妮, 江海,等. 超高效液相串联质谱同时测定茶叶中的8种有效物质[J]. 陕西理工大学学报(自然科学版), 2017(33):74-80. 27. 钱广涛, 晁二昆, 孙伟,等. 苦荞芽和苗中黄酮类化合物含量差异及关键基因表达分析[J]. 中国实验方剂学杂志, 2020, v.26(13):182-188. 26. 杨希娟, 党斌, 樊明涛. 溶剂提取对青稞中不同形态多酚组成及抗氧化活性的影响[J]. 食品科学, 2018, 39(24):246-255. 25. 师仁丽 翟龙飞 于文龙 等. 利用DAD-HPLC和LC-MS法检测金丝小枣中黄酮类化合物[J]. 食品科学 2016(16期):123-127. 24. 欧惠算,张灵枝,王维生.阿姆斯特丹散囊菌对六堡茶品质成分的影响研究[J].中国茶叶加工,2019(02):45-50. 23. 乔小燕, 饶幸霞, 黄国资,等. 传统客家绿茶在连续化生产线加工过程中主要品质成分的变化趋势研究[J]. 江西农业学报, 2015, 000(004):74-77. 22. 李波, 黄华林, 陈欣,等. 不同季节黄化英红九号红茶品质比较分析[J]. 山东农业科学, 2019. 21. 乔小燕, 李崇兴, 姜晓辉,等. 不同等级CTC红碎茶生化成分分析[J]. 食品工业科技, 2018, 039(010):83-89. 20. 魏琳,卢凤美,邵宛芳,袁唯.酸茶发酵过程中感官品质及主要成分变化分析[J].食品研究与开发,2019,40(14):69-74. 19. 周晓晴, 胡立文, 罗琦,等. 茶叶籽油中茶多酚和儿茶素的测定[J]. 食品工业科技, 2019. 18. 黄贝, 李龙宝, 吴信洁,等. 油茶花青素还原酶基因克隆和体外功能研究[J]. 茶业通报, 2018, 040(002):71-76. 17. 梅双, 乔小燕, 陈维,等. 半连续化生产线和传统单机加工客家炒青绿茶主要品质成分比较分析[J]. 广东农业科学, 2019(11). 16. 乔小燕, 黄秀新, 黄国资,等. "二炒"温度对传统客家炒青绿茶品质特征的影响[J]. 广东农业科学, 2015, 042(001):96-99. 15. 陈红霞, 李灏, 吕杰,等. 普洱茶渥堆发酵中活性成分测定及其相关性分析[J]. 北京化工大学学报(自然科学版), 2013, 40(005):84-87. 14. 王婷婷 蔡自建 蒲婉欣 等. 四川绿茶感官品质与主要滋味贡献成分分析[J]. 食品研究与开发 2018 39(24):162-167. 13. 乔小燕, 李波, 何梓卿,等. 黄化英红九号红茶体外抗氧化活性分析[J]. 农产品质量与安全, 2018, 000(005):85-90. 12. 李辉, 张静, 李超,等. 贺兰山东麓不同陈酿年份赤霞珠干红葡萄酒中酚类物质对涩感质量的影响[J]. 食品与发酵工业, 2018, 44(10):42-48. 11. 胡立文, 周晓晴, 张彬,等. 茶叶籽油中儿茶素类和咖啡因含量测定[J]. 南昌大学学报(理科版), 2018, 42(002):134-138,146. 10. 郭颖, 黄峻榕, 陈琦,等. 茶叶中儿茶素类测定方法的优化[J]. 食品科学, 2016, 37(06):137-141. 9. 易桥宾 谷风林 那治国 等. 发酵和焙烤对可可豆多酚、黄酮和风味品质的影响[J]. 食品科学 2015 36(015):62-69. 8. 阮鸣. HPLC法同时测定六安瓜片中七种活性成分的含量[J]. 南京晓庄学院学报 2016(6):37-42. 7. 陈希苗, 李美英, 许秋莉,等. 体外模拟胃肠消化中山楂多酚及抗氧化活性的变化[J]. 食品科学, 2019, 040(005):31-37. 6. 周婷, 雷润梅, 赵晓丹,等. 花生红衣中B型二聚体原花青素对丙烯酰胺的抑制效果[J]. 现代食品科技, 2016(10):66-71. 5. 姜万舟, 高平, 杨明德,等. 杏鲍菇乙醇提取物的抗氧化活性及成分分离鉴定[J]. 食品工业科技, 2015, 36(22):87-91. 4. 朱月, 张海平+, 侯亚男,等. 黑果腺肋花楸原花青素的纯化及表儿茶素和原花青素B_2含量测定[J]. 食品工业科技, 2017(19):246-250. 3. 黄文烨, 李星星, 黄雪松. 硫解法和正相色谱法测定山竹壳原花青素[J]. 食品工业科技, 2017, 38(19):260-264. 2. 戴玮 付淑军 常新全 王鹏 郝彧 左臣强 石小娜 何新.UPLC-MS/MS法同时测定比格犬血浆中表儿茶素与4β-(2-氨基乙硫基)表儿茶素[J].中国现代中药 2017 19(03):381-386. 1. 白志文 刘声菊 李莉 等. HPLC法同时测定金刺参九正合剂中4种有效成分[J]. 沈阳药科大学学报 2018 035(003):188-192.