143. [IF=5.1] Yang Song, et al. "Mechanistic Insights into Effect of Sugar Impregnation Pretreatment on Texture and Moisture Stability of Freeze-Dried Pear Slices"Foods, 2026 Feb;15(4):718 142. [IF=5.1] Gan-Lin Chen, et al. "Dual-Enzyme Co-Catalysis Strategy for Fructooligosaccharides (FOS) Biocatalytic Synthesis for Valorization of Low-Cost Byproduct Sugarcane Molasses"Foods, 2026 Feb;15(3):589 141. [IF=8] Jiemei Shen, et al. "Low-power ultrasound-assisted fermentation reduces the astringency of Kombucha: Insights into microbial metabolic regulation"FOOD RESEARCH INTERNATIONAL, 2026 May;231:118672 140. [IF=9.8] Yuyang Guo, et al. "Chemical characterization and associations with climatic factors in Pinggu peach: A protected geographical indication product"FOOD CHEMISTRY, 2026 Feb;:148454 139. [IF=13.2] Qiangsong Jiang, et al. "Constructing a hierarchical hydro-confinement network for strong, water-retaining, and multifunctional soybean flour adhesives"CHEMICAL ENGINEERING JOURNAL, 2026 Mar;531:173927 138. [IF=2.4] Zhang Peng-Yu, et al. "Ex vitro rooting of Spathiphyllum cannifolium in a microponic system: optimization of key physicochemical factors"PLANT CELL TISSUE AND ORGAN CULTURE, 2026 Apr;165(1):10 137. [IF=5.1] Mengsheng Deng, et al. "Comparative Analysis of Physicochemical Properties and Volatile Profile of Eight Varieties of Green Plums in Sichuan and Yunnan"Foods, 2026 Mar;15(6):1057 136. [IF=5.1] Gan-Lin Chen, et al. "Application of Enzyme Engineering and Synthetic Biology for Modulated Transformation of Fructooligosaccharides (FOSs) to Elucidate the Catalytic Mechanism of Fructofuranosidases"Foods, 2026 Mar;15(5) 135. [IF=5.8] Yonghong Lin, et al. "Glass transition and crystallization behavior of jujube powders as induced by amorphous sugars based on solid model system"JOURNAL OF FOOD ENGINEERING, 2026 Sep;416:113089 134. [IF=9.8] Zhihang Zhao, et al. "Identification of novel sweet peptides from Meretrix lyrata and their molecular interaction with TAS1R2/TAS1R3"FOOD CHEMISTRY, 2026 Mar;:149075 133. [IF=13.2] Jiahui Tan, et al. "Amplifying self-protective room-temperature phosphorescence in carbon dots via electronic-state engineering"CHEMICAL ENGINEERING JOURNAL, 2026 Apr;534:175106 132. [IF=5.2] Zi-Ting Xu, et al. "Feasibility and stability evaluation of parabens as an alternative preservative for liquid monoclonal antibody formulations"INTERNATIONAL JOURNAL OF PHARMACEUTICS, 2026 Apr;:126907 131. [IF=5.2] Shuangwen Fei, et al. "Insights into enhanced bacterial cellulose production in pre-fermented coconut water by Lentilactobacillus buchneri: Evidences from proteomic and metabolomic analyses"INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2026 Apr;:111754 130. [IF=6.6] Fangyuan Chen, et al. "Structural stabilization of mango polyphenol oxidase by sucrose under ultrasonic treatment: Mechanistic insights from spectroscopic and molecular docking analyses"LWT-FOOD SCIENCE AND TECHNOLOGY, 2026 Apr;:119396 129. [IF=8] Wenxiang Fan, et al. "Beyond saponins: An integrated mass spectrometry strategy for profiling, spatial mapping, and rapid authentication of non-saponin constituents in Panax species"FOOD RESEARCH INTERNATIONAL, 2026 Jul;236:119140 128. [IF=5.1] Huanling Lan et al."Formation of Aroma Characteristics in Roasted Camellia oleifera Seeds."Foods.2025 Dec;15(1) 127. [IF=7.2] Xixi Gao et al."Integrating cryoprotectants with supercooling storage: A synergistic strategy to preserve dough quality and sensory attributes."Journal of Future Foods.2025 Dec;: 126. [IF=13.2] Wenli Cai et al."Rosemary oil-based microemulsion co-delivering quercetin and adenosine promotes hair regeneration in androgenetic alopecia via multiple actions."CHEMICAL ENGINEERING JOURNAL.2025 Dec;:172193 125. [IF=5.9] Ye Yuan et al."Enhanced immunogenicity of the Brucella A19 ΔbtpB mutant leads to accelerated clearance in the host."Frontiers in Immunology.2026 Jan;17:1747903 124. [IF=5.9] Xianjin Liu et al."Mechanism of fructose and ammonium sulfate preference regulation in yellow Monascus pigment production: a metabolomic and proteomic study."Food Bioscience.2026 Feb;76:108336 123. [IF=9.8] Tong Xu et al."Trehalose substitution for sucrose improves freeze-thaw stability of Penaeus vannamei surimi: Focus on molecular interactions and cross-linking properties."FOOD CHEMISTRY.2026 Jan;:147873 122. [IF=12] Yuan Zhang et al."A synthetic hyperglycemia–sensing gene circuit enhances blood glucose homeostasis in diabetic mice."MOLECULAR THERAPY 121. [IF=3.2] Jiankun Liang et al."One-Step Synthesis and Performance Evaluation of a Sucrose–Glyoxylic Acid Wood Adhesive."Materials.2025 Nov;18(23):5386 120. [IF=5.1] Shulei Feng et al."Cu2+ Modulates Enzymatic Browning in Potato Tubers Through Amino Acid and Organic Acid Metabolism."Foods.2025 Jan;14(22):3816 119. [IF=13.2] De Li et al."Reducing curing temperature of multifunctional sucrose / tannic acid-based wood adhesive via catalysis method for improved water resistance and bonding strength."CHEMICAL ENGINEERING JOURNAL.2025 Oct;:170379 118. [IF=4.8] Ma Qingqing et al."Study on the differences in sugar-acid metabolism of Sweet Orange ‘Newhall’ with different rootstocks."BMC PLANT BIOLOGY.2025 Dec;25(1):1-13 117. [IF=5.9] Lijun Dai et al."Effect of carbohydrate protectant on survival rate of Lactiplantibacillus plantarum during freeze-drying."Food Bioscience.2025 Sep;:107699 116. [IF=6.7] Jiaqi Xue et al."Machine-Learning-Assisted CRISPR/Cas12a Biosensors for Monitoring Organophosphorus Pesticide Degradation."ANALYTICAL CHEMISTRY.2025;97(39):21491–21501 115. [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 114. [IF=8.2] Bangyu Lin et al."Blue light as a postharvest tool: Intensity-dependent enhancement of ripening, quality, and shelf-life potential in detached strawberries."Food Chemistry-X.2025 Sep;:103024 113. [IF=9.8] Yixian Chen et al."Comparative evaluation of flavor-related chemical compounds of ‘Feizixiao’ litchi from various regions using E-tongue, E-nose, and HS-SPME-GC–MS."FOOD CHEMISTRY.2025 Dec;495:146560 112. [IF=14.1] Jiang Shi et al."A Cost-Effective and Scalable Machine Learning Approach for Quality Assessment of Fresh Maize Kernel Using NIR Spectroscopy."Advanced Science.2025 Sep;:e12750 111. [IF=5.9] Zhengwen Zhu et al."One-pot ATP-free biosynthesis of D-allulose: Enzyme immobilization and process optimization."Food Bioscience.2025 Oct;72:107425 110. [IF=5.9] Zhengwen Zhu et al."One-pot ATP-free biosynthesis of D-allulose: Enzyme immobilization and process optimization."Food Bioscience.2025 Oct;72:107425 109. [IF=1.9] Jiang Wen et al."Scalable production of Actinidia arguta adventitious roots in air-lift bioreactors and their antibacterial efficacy against Staphylococcus aureus."IN VITRO CELLULAR & DEVELOPMENTAL BIOLOGY-PLANT.2025 Jul;:1-13 108. [IF=4.8] Jiacheng Ji et al."Evaluation of the impact of ecological factors on the habitat suitability and bioactive components accumulation of the medicinal holoparasitic plant Cynomorium songaricum using machine learning models."Frontiers in Plant Science.2025 Ju 107. [IF=3.4] Yun-Hui Zuo et al."Effect of Ultrahigh-Pressure on the Physicochemical Properties and Biological Activities of Dietary Fiber From Litchi Pomace."JOURNAL OF FOOD SCIENCE.2025 Jun;90(6):e70289 106. [IF=12.5] Guotao Mao et al."One-pot tailored synthesis of highly monodisperse β-1,3-glucan from sucrose driven by an in vitro self-assembled dual-enzyme system via spy chemistry."CARBOHYDRATE POLYMERS.2025 Jun;:123878 105. [IF=2.4] Zhang Xiaoai et al."Exogenous 5-aminolevulinic acid enhances the quality and anthocyanin synthesis ability of fig fruit."Horticulture Environment and Biotechnology.2025 May;:1-13 104. [IF=5.9] Xun Sun et al."Co-fermentation of L. plantarum and enological yeasts enhances the quality of a multi-substrate fermented beverage: Physicochemical, bioactive and flavor profiles."Food Bioscience.2025 Jul;69:106942 103. [IF=9.8] Xiao-Dong Zheng et al."A comprehensive study on the mechanism of apple flavor quality formation: Comparison of different apple cultivars in the Weihai region."FOOD CHEMISTRY.2025 May;:144894 102. [IF=9.8] Sha Yan et al."Turanose and erlose as characteristic oligosaccharides in honey: Their formation mechanism and potential application for detecting honey adulteration."FOOD CHEMISTRY.2025 May;:144784 101. [IF=7.6] Wu Yu et al."A vacuolar invertase gene SlVI modulates sugar metabolism and postharvest fruit quality and stress resistance in tomato."Horticulture Research.2024 Oct;: 100. [IF=1.6] Yu Wang et al."A betaine-contained solution reduced cold ischemia damage through inhibiting vacuolar degeneration in livers."TRANSPLANT IMMUNOLOGY.2024 Dec;87:102144 99. [IF=4.7] Yongmei He et al."Enhancement of Tomato Fruit Quality Through Moderate Water Deficit."Foods.2024 Jan;13(22):3540 98. [IF=4.8] Zhiwei Sun et al."Multi-omics analysis of metabolic differences in rape bee pollen fermented by single and mixed lactic acid bacterial strains."Food Bioscience.2024 Dec;62:105401 97. [IF=4.4] Kiramat Ali Shah et al."Unveiling the potential of pulmonary surfactant-based nanocarriers for protein inhalation therapy."EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS.2024 Dec;205:114574 96. [IF=4.4] Tiansong Liu et al."Thermosetting Sucrose-Based Wood Adhesive with Enhanced Water Resistance and Bonding Performance by Constructing a Schiff Base Cross-Linking Network."ACS Applied Polymer Materials.2024;6(22):13927–13936 95. [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 94. [IF=2.8] Wenzheng Li et al."Spatial-resolved metabolome imaging of petals for Forsythia viridissima and Jasminum nudiflorum using online extraction (OLE) coupled to LC–Qtof-MS."JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES 93. [IF=5.6] Siyi Ma et al."Integration of feature-based molecular networking and high-definition data-dependent acquisition for the comprehensive multicomponent characterization of Honghua Xiaoyao Tablet."TALANTA.2025 Apr;285:127298 92. [IF=17.3] Pingping Fan et al."Nanopore signatures of major alcoholic beverages."Matter. 91. [IF=6.5] Xingyu Mei et al."Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides."Food Chemistry-X.2025 Jan;25:102131 90. [IF=2.9] Gao Nengbin et al."Effect of ultrasonic modification on physicochemical properties and bioactivity of polysaccharides from mycelium of Sanghuangporus vaninii."Journal of Food Measurement and Characterization.2025 Jan;:1-16 89. [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 88. [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. 87. [IF=4.8] Hangyu Hu et al."Characterization of a novel levansucrase produced by Bacillus subtilis LG-4 isolated from traditional natto for biosynthesis of prebiotic lactosucrose."Food Bioscience.2025 Apr;66:106292 86. [IF=7] Hangyu Hu et al."Synthesis of novel lactose-derived oligosaccharides by two-step enzymatic reactions and structural characterization of the oligomers."FOOD RESEARCH INTERNATIONAL.2025 May;208:116177 85. [IF=7] Susu Han et al."High level production of a β-fructofuranosidase in Aspergillus niger for the preperation of prebiotic bread using in situ enzymatic conversion."FOOD RESEARCH INTERNATIONAL.2025 May;208:116225 84. [IF=4.7] Huixin Zhang et al."Effect of Glycosidase Production by Rhodotorula mucilaginosa on the Release of Flavor Compounds in Fermented White Radish."Foods.2025 Apr;14(7):1263 83. [IF=3.2] Zhiqing Chen et al."Intermittent fasting applied in combination with astaxanthin alleviates D-galactose-induced aging in rats: Comparison in oxidative stress, immune response, and metabolomics."JOURNAL OF FOOD SCIENCE.2025 Apr;90(4):e70170 82. [IF=2.9] Lin Congcong et al."Characterization and discrimination of Rhus chinensis Mill. honeys from different geographical origins based on physicochemical parameters, minerals, volatile compounds and antioxidant activities."Journal of Food Measurement and Charac 81. [IF=5.7] Wenping Lei et al."Exogenous Mogroside V Drove Microbial Carbohydrate Metabolism and Consequently Enhanced Fruity Aroma in Greengage Wine."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX 80. [IF=8.5] Yuzhe Yuan et al."Exploring formation of turanose in honey via stable isotope labelling and high-resolution mass spectrometry analysis."FOOD CHEMISTRY.2024 Dec;460:140471 79. [IF=4.3] Xinning Wang et al."Jingzhi Guanxin Oral Liquids Attenuate Atherosclerotic Coronary Heart Disease via Modulating Lipid Metabolism and PPAR-Related Targets."Pharmaceuticals.2024 Jun;17(6):784 78. [IF=4.7] Weijia Lian et al."Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine."Foods.2024 Jan;13(12):1788 77. [IF=2.9] Peng Yuanyuan et al."Fermentation of enzymatical feijoa fruit juice by probiotic bacteria: nutritional composition, bioactive phenolics, and antioxidant activities."Journal of Food Measurement and Characterization.2024 Aug;:1-13 76. [IF=3.4] Wenzhai Li et al."Metabolomics-based profiling of anti-inflammatory compounds from Mentha spicata in shanghe, China."Heliyon.2024 Aug;10: 75. [IF=4.9] Zheng Jiang et al."Prediction of saccharides concentration in intact and ground Codonopsis root using near-infrared reflectance spectroscopy."MICROCHEMICAL JOURNAL.2024 Oct;205:111333 74. [IF=5.3] Jingjing Yang et al."Exploration on the mechanism of “black as lacquer and sweetness as candy” based on the reactions of “crosslinking coloring and Maillard” and “oligosaccharide hydrolysis” during the processing of Radix Rehmanniae."Arabian Journal of Ch 73. [IF=3.4] Zhao Xiaona et al."Investigation the differences in key taste-contributing substances between Shitougan(Citrus reticulata Blanco Cv. Manau Gan) and other citrus varieties."Journal of Food Measurement and Characterization".2024 May;:1-13 72. [IF=38.3] Wu Ziyu et al."Oral mitochondrial transplantation using nanomotors to treat ischaemic heart disease."Nature Nanotechnology".2024 May;:1-11 71. [IF=8.8] Gege Liu et al."The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics."FOOD CHEMISTRY".2024 Aug;450:139375 70. [IF=2.8] Chen Xiaofeng et al."Metabolomics-based study of chemical compositions in cellulase additives derived from a tobacco-origin Bacillus subtilis and their impact on tobacco sensory attributes."ARCHIVES OF MICROBIOLOGY".2024 Apr;206(4):1-17 69. [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 68. [IF=5.4] Rui Cai et al."Inactivation activity and mechanism of pulsed light against Alicyclobacillus acidoterrestris vegetative cells and spores in concentrated apple juice."INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY.2024 Mar;413:110576 67. [IF=8.1] Rui Wang et al."Effect of Rhodotorula mucilaginosa inoculation on the aroma development of a fermented vegetables simulated system."FOOD RESEARCH INTERNATIONAL.2024 Jan;:113941 66. [IF=5.2] Ruizhi Han et al."Novel multienzyme cascade for efficient synthesis of d-allulose from inexpensive sucrose."Food Bioscience.2023 Dec;56:103303 65. [IF=5.2] Zixi Lin et al."The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan."Foods.2023 Jan;12(20):3801 64. [IF=6.1] Xuefeng Wang et al."Identification and Characterization of Novel Umami Peptides from Protein Hydrolysates of Morchella esculenta and Their Interaction with T1R1/T1R3 Receptor."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.10.1021/acs.jafc.3c02454 63. [IF=9.231] Xiaoyuan Wang et al."Removal of Alternaria mycotoxins exposed to different food components by cold plasma."FOOD CHEMISTRY.2022 Dec;397:133770 62. [IF=3.638] Kai-Jing Yin et al."Effect and mechanism of high-fat diet on the preference for sweeteners on mice."J Sci Food Agr. 2021 Mar;101(5):1844-1853 61. [IF=4.171] Jing-Nan Ren et al."Effect of short-term intake of high- and low-concentrations of sucrose solution on the neurochemistry of male and female mice."Food Funct. 2020 Oct;11(10):9103-9113 60. [IF=5.396] Han Liu et al."Astaxanthin attenuates D-galactose-induced brain aging in rats by ameliorating oxidative stress, mitochondrial dysfunction, and regulating metabolic markers."Food Funct. 2020 May;11(5):4103-4113 59. [IF=7.514] Yayuan Tang et al."Comprehensive evaluation on tailor-made deep eutectic solvents (DESs) in extracting tea saponins from seed pomace of Camellia oleifera Abel."Food Chem. 2021 Apr;342:128243 58. [IF=7.963] Ming Guo et al."Effects of polystyrene microplastics on the seed germination of herbaceous ornamental plants."Sci Total Environ. 2021 Oct;:151100 57. Peng, Wanying, et al. "Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum." Food Chemistry 340 (2021): 127922.https://doi.org/10.1016/j.foodchem.2020. 56. Tu, Yixuan, Shoulei Yan, and Jie Li. "Impact of harvesting time on the chemical composition and quality of fresh lotus seeds." Horticulture, Environment, and Biotechnology 61.4 (2020): 735-744. 55. Liu, Han, et al. "Astaxanthin attenuates d-galactose-induced brain aging in rats by ameliorating oxidative stress, mitochondrial dysfunction, and regulating metabolic markers." Food & function 11.5 (2020): 4103-4113.https://doi.org/10.1039/D0FO00633E 54. Sun, Xin, et al. "Content variations in compositions and volatile component in jujube fruits during the blacking process." Food science & nutrition 7.4 (2019): 1387-1395.https://doi.org/10.1002/fsn3.973 53. Pan, Xin, et al. "Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices." Food Chemistry 338 (2021): 128117.https://doi.org/10.1016/j.foodchem.2020.128117 52. Chen, Huali, et al. "High hydrostatic pressure and Co-fermentation by lactobacillus rhamnosus and gluconacetobacter xylinus improve flavor of yacon-litchi-longan juice." Foods 8.8 (2019): 308.https://doi.org/10.3390/foods8080308 51. Yin, Kai‐Jing, et al. "Effect and mechanism of high‐fat diet on the preference for sweeteners on mice." Journal of the Science of Food and Agriculture 101.5 (2021): 1844-1853.https://doi.org/10.1002/jsfa.10798 50. Zhao, Haoan, et al. "Honey polyphenols ameliorate DSS‐induced ulcerative colitis via modulating gut microbiota in rats." Molecular nutrition & food research 63.23 (2019): 1900638.https://doi.org/10.1002/mnfr.201900638 49. Yin, Kai-Jing, et al. "Effects of different sweeteners on behavior and neurotransmitters release in mice." Journal of food science and technology 57.1 (2020): 113-121.https://doi.org/10.1007/s13197-019-04036-6 48. 张娜,李乐乐,黄鑫,刘淑莹.超高效液相色谱-三重四极杆质谱联用结合固相甲基化技术测定不同生长环境人参中寡糖分布[J].应用化学,2021,38(03):247-255. 47. 杨二林,赵浩安,徐元元,王悦,王银,曹炜.枣花蜜酚类化合物组成及其抗氧化活性分析[J].食品科学,2021,42(03):150-157. 46. 薛晓敏,韩雪平,王金政,董放.不同采收期李果实糖酸组分分析[J].江苏农业科学,2020,48(21):220-224. 45. 张琴,周丹丹,彭菁,潘磊庆,屠康.油桃采后结合态香气变化规律及其与可溶性糖的关联性[J].食品科学,2021,42(06):206-214. 44. 胡瑞云,王智能,杨柳,杨婷,应雄美,郭家文,沈石妍,李艳芳.蔗糖水解制取结晶果糖技术研究[J].甘蔗糖业,2021,50(01):74-81. 43. 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. 42. 王健,孙瑜,陈莉莉,韩真真,孙精通.基于~1H-NMR代谢组学技术评价何首乌炮制品中差异代谢物的研究[J].现代药物与临床,2020,35(08):1537-1543. 41. 吴玉霞,刘玉莲,马朝玲,毛娟,杨江山,王延秀,常永义.高寒荒漠区延后栽培葡萄品质分析[J].食品与发酵工业,2021,47(01):88-96. 40. 刘荣,李晓东,毕文玥.减压耦合超声法提取桑叶脱氧野尻霉素及降血糖活性研究[J].中南林业科技大学学报,2021,41(01):168-179. 39. 沙建川. 苹果叶片同化物向果实转运特性及影响因素研究[D].山东农业大学,2020. 38. 范茜,王琳,李志,谢定源,赵镭,范刚,任婧楠.川菜菜品基本味感物质量化分析研究[J].中国调味品,2021,46(04):1-5+15. 37. 周晓怡,马钢华,陈嘉颖,李医明,刘小宇,张刘强.极地真菌Geomyces pannorum SA3-2-YM次级代谢产物的研究[J].天然产物研究与开发,2021,33(01):48-56. 36. 宋菲红,蒋玉梅,盛文军,李霁昕,姚静,孙永蓉,高雨寒,韩舜愈.苹果沙棘复合果泥配方优化及品质分析[J].食品与发酵工业,2021,47(06):184-194. 35. 黄秀容,袁青,柳爱红,王兴旺,方宣琼.针刺百会、印堂对脑卒中抑郁大鼠神经递质释放及miRNA-219/CaMKⅡγ通路的影响[J].针灸临床杂志,2020,36(12):63-68. 34. 潘颖,梁颖,马蓉,阮琳,王树林.紫甘蓝花色昔稳定性及热降解动力学研究[J].食品工业科技,2021,42(05):51-59. 33. 邹颖, 卜智斌, 余元善,等. 酶法制备紫马铃薯汁及其乳酸菌发酵特性[J]. 食品工业科技, 2020, v.41;No.442(02):22-26+32. 32. 袁启凤,严佳文,王红林,李仕品,陈楠,王宇,韩秀梅,马玉华.百香果品种‘紫香1号’果实糖、酸和维生素成分分析[J].中国果树,2019(04):43-47. 31. 蒲云峰, 丁甜, 钟建军,等. 新疆12种干果的营养品质及抗氧化分析[J]. 中国食品学报, 2019, 19(05):293-300. 30. 陈华丽, 吴继军, 邹波,等. 木醋杆菌对乳酸菌发酵复合果汁的影响[J]. 现代食品科技, 2019, 35(03):131-138+145. 29. 田蕾,李恩源,关统伟,唐蜀昆,刘晓飞,张小平.艾丁湖可培养嗜盐菌多样性及功能酶、抗菌活性筛选[J].微生物学通报,2017,44(11):2575-2587. 28. 杨丽, 孙恬, 冯冲,等. 巴戟天不同部位中6种寡糖分布规律[J]. 中成药, 2020, v.42(04):151-155. 27. 杨丽 刘梦云 冯冲 等. 不同栽培年限及采收期的巴戟天寡糖含量动态变化分析[J]. 中药新药与临床药理 2020 v.31;No.170(05):108-111. 26. 陈高辉,林羡,徐玉娟,余元善,吴继军,温靖,肖更生.机械挤压对柚子砂囊的损伤特性及苦味物质增加[J].现代食品科技,2020,36(06):274-284. 25. 吴林 张强 臧慧明 等. 云南丽江和吉林靖宇蓝莓糖酸组分差异化分析[J]. 中国果树 2019 No.200(06):60-64+70. 24. 赵岩, 侯莹莹, 唐国胜,等. 炮制前后淫羊藿不同提取物对ACE、α-葡萄糖苷酶的抑制活性及对亚硝酸根的清除活性研究[J]. 药物分析杂志, 2015(8期):1329-1334. 23. ]陈华丽, 吴继军, 邹波,等. 雪莲果汁的乳酸菌发酵特性的研究[J]. 食品科技, 2018, 043(011):104-110. 22. 孙恬, 刘凤松, 杨丽,等. 巴戟天采后储存温度和时间对寡糖类成分的影响[J]. 中国现代中药, 2020, 022(001):80-84,107. 21. 冯冲 孙恬 刘凤松 等. 不同商品规格巴戟天质量评价[J]. 中药材 2019(5). 20. 喻最新 王日葵 贺明阳 等. '塔罗科'血橙成熟过程中花色苷积累及其与糖酸含量相关性. 19. 王亚雯 辛中豪 高蔚娜 蒲玲玲 石塔拉 姚站馨 袭著革 郭长江.不同碳水化合物升血糖作用的比较[J].解放军预防医学杂志 2017 35(09):1041-1043+1068. 18. 赵紫迎, 贾雯茹, 左小霞,等. 高湿贮藏对青花菜黄化和糖代谢的影响[J]. 食品科学, 2020, 41(5). 17. 王东辉,廖娜,孙鹏,吉雪琪,李先恩,秦民坚.地黄不同器官运输型糖含量的变化[J].中国中药杂志,2018,43(08):1563-1570. 16. 张喜峰, 刘晓燕, 马银山,等. 黑果枸杞多酚的糖析萃取及其抑制糖基化终产物[J]. 精细化工, 2018, 035(003):395-401. 15. 李玉洁, 陈鑫超, 徐晓兰,等. 高糖对蜂蜜中鲁氏接合酵母生理特性的影响[J]. 中国蜂业, 2019, 070(012):69-73. 14. 王琳, 范刚, 谢定源,等. 菜品烹饪及储存条件对其滋味物质含量的影响研究[J]. 中国调味品, 2019(8):27-36. 13. 李小燕 陈文波 钟鸣 等. 三白瓜酒发酵及其香气成分分析[J]. 粮油食品科技 2020(4). 12. 程明和 王巍 陈卫星 张晓洁 王新霞.参加咀嚼片的研制及其对小鼠的抗疲劳作用[J].第二军医大学学报 2017 38(06):799-803. 11. 刘刚. 高效液相色谱法-质谱检测法测定大鼠脊髓突触中神经递质[J]. 兰州大学学报:医学版, 2020(1):77-81. 10. 杨永超, 王中元, 杨小振,等. 西瓜ClP5CS基因克隆及其功能研究[J]. 西北农林科技大学学报(自然科学版), 2018, v.46；No.337(10):95-106. 9. 齐士斌, 马艳霞, 张浩楠,等. 背根神经节电穿孔转染神经元技术的改进[J]. 中国组织工程研究, 2020, 024(019):3042-3047. 8. 吴向维, 李洪, 邵艳华,等. 巴戟天寡糖在提取过程中化学稳定性的研究[J]. 中国药学杂志, 2014, 49(2):102-105. 7. 马蕊, 王露露, 陈随清. 山药商品规格及其质量特性分析[J]. 中成药 2020年42卷7期, 1936-1942页, ISTIC PKU CSCD CA, 2020. 6. 刘正, 袁文华, 赵舒煊,等. 大鼠脊髓突触体中生理活性物质分析[J]. 中国康复理论与实践, 2018, 024(012):1398-1402. 5. 侯银臣 吕行 黄继红 等. 发酵条件对桑葚酵素抗氧化能力的影响[J]. 河南农业大学学报 2019 53(02):94-99. 4. 王光强 于小青 周炜 等. 乳酸乳球菌冷冻保藏条件的研究[J]. 工业微生物 2017 047(006):38-42. 3. 李佳璇 施晓虹 赵立杰 等. 中药提取液化学成分与喷雾干燥黏壁现象的相关性研究[J]. 中国中药杂志 2018(19). 2. 马蕊 杨珂 李文辉 等. 不同生长期怀山药化学成分分析[J]. 食品研究与开发 2019. 1. 章润菁 李倩 屈敏红 高俊丽 丁平. 不同产地、生长年限和种质的巴戟天药材寡糖含量分析[J]. 中国药学杂志(4期):315-320.