33. [IF=4.2] Mingyuan Cao et al."Protective Effects of Canarium album Against Cigarette Smoke-Induced Cytotoxicity in Beas-2B Cells: Bioactive Components Screening and Mechanism Exploring."MOLECULAR NUTRITION & FOOD RESEARCH.2026 Jan;70(1):e70381 32. [IF=3.3] Chen Xianqiang et al."Non-enzymatic Browning of boiled lotus rhizome slices during storage induced by polyphenol autoxidation."Journal of Food Measurement and Characterization.2025 Nov;:1-14 31. [IF=2.6] Xuxi Cheng et al."Carbonizing technology enables Sanguisorbae Radix to inhibit yeast-to-hypha differentiation and biofilm formation in Candida albicans."PLoS One.2025 Oct;20(10):e0334659 30. [IF=8.2] Ziyi Lin et al."Full Active Nanoplatform Restores ROS Homeostasis for Synergistic Therapy of Fatty Liver Disease via Dual Endogenous–Exogenous Pathways."ACS Applied Materials & Interfaces.2025;17(42):58018–58030 29. [IF=3.7] Rundong Yang et al."Construction and characterization of Laminaria polysaccharide functionalized selenium nanoparticles based on an activity-oriented approach."PROCESS BIOCHEMISTRY.2024 Dec;147:544 28. [IF=8.5] Shuai Liu et al."Metabolomics-based mechanistic insights into antioxidant enhancement in mango juice fermented by various lactic acid bacteria."FOOD CHEMISTRY.2024 Nov;:142078 27. [IF=4.8] Du-xin Jin et al."Exploring Jiangshui-originated probiotic lactic acid bacteria as starter cultures: Functional properties and fermentation performances in pear juice."Food Bioscience.2024 Aug;:104982 26. [IF=6.1] Shuai Liu et al."Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX 25. [IF=5.2] You Su et al."Microbial-Transferred Metabolites and Improvement of Biological Activities of Green Tea Catechins by Human Gut Microbiota."Foods".2024 Jan;13(5):792 24. [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 23. [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 22. [IF=6] Zebo Liu et al."Polyphenol oxidase inhibition by Saccharomyces cerevisiae extracts: A promising approach to prevent enzymatic browning."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Feb;193:115768 21. [IF=4.6] Li Sun et al."Microbial-Transferred Metabolites of Black Tea Theaflavins by Human Gut Microbiota and Their Impact on Antioxidant Capacity."MOLECULES.2023 Jan;28(15):5871 20. [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 19. [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 18. [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 17. [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 16. [IF=1.718] HUA Li Yue et al."Determination of SOD in black ginger extract and its effect on the liver of rats with type 2 diabetes."Food Sci Tech-Brazil. 2022 Mar;42: 15. [IF=4.952] Lihua Yang et al."Extraction of low molecular weight peptides from bovine bone using ultrasound-assisted double enzyme hydrolysis: Impact on the antioxidant activities of the extracted peptides."Lwt Food Sci Technol. 2021 Jul;146:111470 14. 刘晶晶,周蓉,王杨怡仪,虞晓瑾,韩曜平,王雪锋,张然,戴阳军.河蚬抗氧化肽-锌螯合物抗氧化活性的研究[J].食品科技,2020,45(09):142-147. 13. 婷婷,陈嘉澍,黄桂颖,辛燕萍,曾晓房,陈海光,叶绍环,张焜,冯卫华,黄德仙.臭氧对橙皮果脯品质及抗氧化活性的作用[J].现代食品科技,2020,36(09):109-116+25. 12. 张艳娇,杨玲,向润清,黄宽,方山丹,范源,朱培芳.不同pH条件下五倍子中β-PGG水解产物分析及其含量研究[J].云南中医中药杂志,2020,41(08):54-58. 11. 杜博玮, 徐晓冰, 郭尚伟,等. 高抗氧化性小分子阿胶的研究[J]. 北京化工大学学报:自然科学版, 2019, 46(6):15-20. 10. 张煜, 张晓娜, 薛桥丽,等. 扁枝槲寄生提取物体外抗氧化效应研究[J]. 轻工学报, 2016, 31(003):39-48. 9. 黄仁术, 胡晓梦, 何惠利. 大别山野葛根异黄酮超声辅助提取工艺的响应面优化与还原力测定[J]. 中国药学杂志, 2015, 50(001):51-57. 8. 阙斐, 黄涵年, 赵粼. 香蕉酵素发酵过程中的组分及抗氧化活性变化研究[J]. 食品工业科技, 2019, v.40;No.432(16):296-299+309. 7. 罗敏, 陈德经, 韩豪,等. 硒化米胚多糖的抗氧化性[J]. 食品科学, 2018, 39(19):65-70. 6. 杨慧, 陈德经, 陈海涛,等. 大鲵皮肤色素的性质及功能研究[J]. 食品研究与开发, 2019, 40(09):39-45. 5. 杨慧, 陈德经, 夏冬辉,等. 大鲵皮肤色素提取工艺及抗氧化研究[J]. 天然产物研究与开发, 2019, 031(005):887-894. 4. 楚海娇. 香菇菌丝体中SOD的提取工艺研究[J]. 特产研究(1期):32-34. 3. 袁子民, 刘欢, 贾天柱, et al. 肉豆蔻及炮制品醇提取物的抗氧化作用[J]. 长春中医药大学学报, 2015, 31(5):930-932. 2. 江润生, 刘梦虎, 易香羽,等. 干燥方式对银杏全粉品质及抗氧化能力分析[J]. 食品科技, 2019(12). 1. 黄宽 向润清 林艾和 等. HPLC法测定不同pH条件下余甘子中4种成分的含量变化[J]. 云南中医学院学报 2019 v.42;No.196(06):18-23.