5-腺苷一磷酸

83. [IF=9.8] Mengting Mao, et al. "Changes of the taste substances and protein degradation of air-dried beef during roasting"FOOD CHEMISTRY, 2026 Apr;508:148446 82. [IF=8.2] Yuan Peng, et al. "Metabolomic insights into formation and dynamic changes of taste in semi-dried Silver Carp (Hypophthalmichthys molitrix) throughout the drying process: key roles of metabolites derived from protein and nucleotide degradation"Food Chemis 81. [IF=3.4] Minghui Xu, et al. "GC–IMS and GC–MS Combined With Multivariate Analysis for Objective Evaluation of Flavor Quality Differences Among Lotus Root Varieties"JOURNAL OF FOOD SCIENCE, 2026 Apr;91(4):e71069 80. [IF=10.6] Yushan Zhang, et al. "Electrospinning of myoglobin incorporated polyvinyl alcohol/pullulan film as intelligent freshness indicator: Fabrication, characterization and indicating salmon freshness"Food Packaging and Shelf Life, 2026 Jun;55:101756 79. [IF=2.5] Huixin Tan, et al. 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[IF=8.5] Jinggui Nie et al."Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor."FOOD CHEMISTRY.2025 Feb;465:142087 54. [IF=6.5] Chunyong Song et al."Insight into the correlation of taste substances and salty-umami taste from Monetaria moneta hydrolysates prepared using different proteases."Food Chemistry-X.2024 Dec;24:102056 53. [IF=7] Xinlei Yu et al."Evaluation of edible quality and processing suitability of segmented products from silver carp under different thermal processing methods."FOOD RESEARCH INTERNATIONAL.2024 Dec;:115623 52. [IF=5.6] Ying Tian et al."Evaluate the freshness and shelf life of refrigerated salted perch (Perca fluviatilis) focusing on the flavor change."FOOD CONTROL.2025 Oct;176:111394 51. [IF=4.7] Long Li et al."A Comprehensive and Comparative Study on the Biochemical Composition and Non-Volatile Taste Compounds of Thirteen Shellfish Species."Foods.2025 Jan;14(9):1595 50. 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[IF=8.1] Hui-Ming Chen et al."Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives."FOOD RESEARCH INTERNATIONAL.2023 Nov;173:1133 34. [IF=8.8] Junlong Mao et al."Flavor characteristics of semi-dried yellow croaker (Pseudosciaena crocea) with KCl and ultrasound under sodium-reduced conditions before and after low temperature vacuum heating."FOOD CHEMISTRY.2023 Nov;426:136574 33. [IF=5.561] Chunlu Qian et al."Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods."Foods.2023 Jan;12(10):2012 32. [IF=6.751] Jing Pan et al."Enhancing the resistance of peach fruit against Monilinia fructicola using exogenous nitric oxide by activating the gamma-aminobutyric acid shunt."POSTHARVEST BIOLOGY AND TECHNOLOGY.2023 Jun;200:112314 31. 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[IF=6.443] Pengfei Xu et al."Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels."Food Chemistry-X.2023 Mar;17:100534 26. [IF=9.231] Yao Feng et al."Effects of different monochromatic lights on umami and aroma of dried Suillus granulatus."FOOD CHEMISTRY.2023 Mar;404:134524 25. [IF=9.231] Hong Xiao et al."Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality."FOOD CHEMISTRY.2022 Sep;:134186 24. [IF=8.786] Chenzhe Gao et al."Intestinal alkaline phosphatase (IAP, IAP Enhancer) attenuates intestinal inflammation and alleviates insulin resistance."Frontiers in Immunology.2022; 13: 927272 23. [IF=3.463] Xuemei Zhao et al."Postharvest short-time partial dehydration affects shiitake mushroom (Lentinus edodes) storage quality and umami taste."Sci Hortic-Amsterdam. 2021 Sep;287:110274 22. 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