29. [IF=4.6] Jie Zhu et al."Integrated physicochemical and metabolomic profiling reveals quality variations in red ‘Fuji’ apples from different geographical origins."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2026 Jan;149:108769 28. [IF=5.1] Zhenghai Liu et al."The Impact of Sulfite Reduction Alternatives with Various Antioxidants on the Quality of Semi-Sweet Wines."Foods.2025 Dec;15(1):53 27. [IF=6.6] Wen Chen et al."Study on sensory quality and key aroma compounds of cowpea pickles based on multi-dimensional analysis."LWT-FOOD SCIENCE AND TECHNOLOGY.2026 Jan;239:118880 26. [IF=5.1] Jing Yan et al."Revealing the Flavor Characteristics of Beiwudu Hulatang Using Electronic Nose, Electronic Tongue Combined with GC-IMS and Sensory Analysis."Foods.2025 Nov;14(23):4054 25. [IF=5.9] Qian Wu et al."Effects of probiotic fermentation on the volatile flavor and quality characteristics of ginger juice."Food Bioscience.2025 Dec;74:107986 24. [IF=8] Gege Liu et al."Potential interaction mechanism of glucose oxidase and cooked-induced components of peach puree during thermal processing."FOOD RESEARCH INTERNATIONAL.2025 Dec;221:117541 23. [IF=4.6] Yue Wang et al."Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine."MOLECULES.2025 Jan;30(16):3315 22. [IF=4.6] Yue Wang et al."Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine."MOLECULES.2025 Jan;30(16):3315 21. [IF=8] Xiaowei Peng et al."Quality characteristics and digestive behavior of seed oils from two Huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium)."FOOD RESEARCH INTERNATIONAL.2025 Nov;219:117138 20. [IF=6.3] Gang Yang et al."Exploring the biocontrol performance of an unconventional yeast (Geotrichum candidum XG1) against Aspergillus flavus in corn (Zea mays L.) and its underlying mechanisms and safety."FOOD CONTROL.2025 Jun;:111491 19. [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 18. [IF=5.2] Ying Xu et al."Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS."Journal of Future Foods.2025 Nov;5:561 17. [IF=8.5] Gege Liu et al."Impact of postharvest ripening on peach quality: Aroma release and formation mechanism."FOOD CHEMISTRY.2025 Jul;479:143743 16. [IF=8.5] Liping Xue et al."Induced electric field as alternative pasteurization to improve microbiological safety and quality of bayberry juice."FOOD CHEMISTRY.2025 Jan;463:141137 15. [IF=5.2] Ruitong Hou et al."Nutritional- and flavor-enhancing effects of biomass production by Rhodotorula spp. on cantaloupe juice."Food Bioscience".2024 Jun;59:103866 14. [IF=5.9] Cheng-xi Jiang et al."Integrative omic and transgenic analyses reveal methyl jasmonate- and abscisic acid-responsive regulator CwbHLH2 that positively regulates terpenoid biosynthesis in Curcuma wenyujin."INDUSTRIAL CROPS AND PRODUCTS.2024 Mar;209:118039 13. [IF=6.1] Xinxin Zhao et al."Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics."Food Chemistry-X.2024 Mar;21:101115 12. [IF=6.1] Qi Li et al."Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage."Food Chemistry-X.10.1016/j.fochx.2023.100908 11. [IF=5.561] Xi Chen et al."Study on Quality Change and Processing Suitability Evaluation of the Low-Temperature Vacuum Frying of Bananas."Foods.2023 Jan;12(9):1822 10. [IF=2.72] Yang Luo et al."Elucidation of aroma compounds in passion fruit (Passiflora alata Ait) using a molecular sensory approach."JOURNAL OF FOOD BIOCHEMISTRY 9. [IF=3.463] Yan-lun Ju et al."Targeted metabolomic and transcript level analysis reveals the effects of exogenous strigolactone and methyl jasmonate on grape quality."Sci Hortic-Amsterdam. 2022 Jun;299:111009 8. [IF=2.45] Zhang Kangyi et al.Characterization of Volatile Component Changes in Peas under Different Treatments by GC-IMS and GC-MS.J Food Quality. 2021;2021:6533083 7. [IF=2.72] Kangyi Zhang et al."Analysis of volatile flavor compounds of green wheat under different treatments by GC-MS and GC-IMS."Journal Of Food Biochemistry. 2021 Jul 27 6. 张康逸,孙嘉卿,张灿,冯涛.结合GC-MS和GC-IMS分析不同处理方式下青麦仁的挥发性风味物质[J].粮油食品科技,2021,29(01):20-30. 5. 冯涛,孙嘉卿,张灿,张康逸.结合GC-MS和GC-IMS分析不同处理方式下青豆的挥发性风味物质[J].粮油食品科技,2021,29(01):10-19. 4. 孙嘉卿,冯涛,张灿,张康逸.结合GC-MS和GC-IMS分析不同处理方式下玉米的挥发性风味物质[J].粮油食品科技,2021,29(01):1-9. 3. 王丹,赵康云,薛虎贵,贺倩钰,马超,徐斌,李妍.啤酒糟苹果醋不同发酵阶段挥发性香气成分及抗氧化性变化分析[J].中国酿造,2020,39(09):136-141. 2. 孙娜, 杨馨悦, 杨宇驰,等. 长白山野生山葡萄酒挥发性成分分析[J]. 食品与发酵工业, 2019, v.45;No.395(23):266-273. 1. 都晗, 梁艳英, 王鑫,等. 酿酒和鲜食葡萄酿造起泡葡萄酒品质差异研究[J]. 中国酿造, 2018, 37(12):28-33.