• 储存条件： 2-8℃

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• 21. [IF=5.2] Qisheng Yue et al."Comparison of an Ultrasound-Assisted Aqueous Two-Phase System Extraction of Anthocyanins from Pomegranate Pomaces by Utilizing the Artificial Neural Network–Genetic Algorithm and Response Surface Methodology Models."Foods.2024 Jan;13(2):

• 20. [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

• 19. [IF=6.1] Wenfeng Li et al."Fructo-oligosaccharide enhanced bioavailability of polyglycosylated anthocyanins from red radish via regulating gut microbiota in mice."Food Chemistry-X.2023 Oct;19:100765

• 18. [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

• 17. [IF=4.3] Yanli Zheng et al."Ozone mitigates the flesh discoloration in response to 1-methylcyclopropene by promoting anthocyanin biosynthesis in postharvest nectarines."SCIENTIA HORTICULTURAE.2023 Nov;321:112253

• 16. [IF=6.056] Wenfeng Li et al."Replacing acetone with ethanol to dehydrate yeast glucan particles for microencapsulating anthocyanins from red radish (Raphanus sativus L.)."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jun;182:114844

• 15. [IF=9.231] Ying Xing et al."Pectin-interactions and the digestive stability of anthocyanins in thermal and non-thermal processed strawberry pulp."FOOD CHEMISTRY.2023 Oct;424:136456

• 14. [6.443] Wenfeng Li et al."In vitro and in vivo bioaccessibility, antioxidant activity, and color of red radish anthocyanins as influenced by different drying methods."Food Chemistry-X.2023 Mar;:100633

• 13. [IF=6.627] Qianqian Shi et al."PrMYB5 activates anthocyanin biosynthetic PrDFR to promote the distinct pigmentation pattern in the petal of Paeonia rockii.."Frontiers in Plant Science.2022 Aug;13:955590-955590

• 12. [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

• 11. [IF=6.056] Wenfeng Li et al."Ultrasound treatment degrades, changes the color, and improves the antioxidant activity of the anthocyanins in red radish."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Aug;165:113761

• 10. [IF=5.396] Xinyue Zhang et al."Blue honeysuckle extracts retarded starch digestion by inhibiting glycosidases and changing the starch structure."Food & Function. 2022 May;:

• 9. [IF=6.793] Luo Xiaoning et al.Integrating full-length transcriptomics and metabolomics reveals the regulatory mechanisms underlying yellow pigmentation in tree peony (Paeonia suffruticosa Andr.) flowers.Hortic Res-England. 2021 Nov;8(1):1-15

• 8. [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

• 7. [IF=4.192] Suwen Liu et al."Cerasus humilis Cherry Polyphenol Reduces High-Fat Diet-Induced Obesity in C57BL/6 Mice by Mitigating Fat Deposition, Inflammation, and Oxidation."J Agr Food Chem. 2020;68(15):4424–4436

• 6. [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

• 5. [IF=4.952] Wenfeng Li et al."Degradation kinetics of pelargonidin-3-(p-coumaroyl)diglucoside-5-(malonyl)glucoside and pelargonidin-3-(feruloyl)diglucoside-5-(malonyl)glucoside in red radish during air-impingement jet drying."Lwt Food Sci Technol. 2020 Jun;127:109390

• 4. [IF=4.952] Wenfeng Li et al."Glycosides changed the stability and antioxidant activity of pelargonidin."Lwt Food Sci Technol. 2021 Jul;147:111581

• 3. Yang, Jing, et al. "Evaluation of physicochemical properties in three raspberries (Rubus idaeus) at five ripening stages in northern China." Scientia Horticulturae 263 (2020): 109146.https://doi.org/10.1016/j.scienta.2019.109146

• 2. Li, Wenfeng, et al. "Degradation kinetics of pelargonidin-3-(p-coumaroyl) diglucoside-5-(malonyl) glucoside and pelargonidin-3-(feruloyl) diglucoside-5-(malonyl) glucoside in red radish during air-impingement jet drying." LWT 127 (2020): 109390.https://doi

• 1. 马金同 刘露 刘国英 等. UPLC-Q-Tof/MS同时测定桑葚保健酒中五种花色苷含量[J]. 酿酒 2019(4):98-100.

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本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *