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• 13. [IF=4.3] Chen Yang et al."Isolation and analysis of flavor-presenting substances and umami peptides from soybean and chicken peptides by consecutive chromatography and UPLC-MS/MS."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Dec;:105902

• 12. [IF=6.1] Wenhao Pei et al."Preparation, Structural Analysis, and Intestinal Probiotic Properties of a Novel Oligosaccharide from Enzymatic Degradation of Huangshui Polysaccharide."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2024;72(1):313–325

• 11. [IF=5.6] Xiaogang Liu et al."Conversion of Baijiu distillers’ grains to functional peptides: Process optimization and antioxidant activity evaluation."Journal of Functional Foods.2023 Sep;108:105722

• 10. [IF=6.1] Jiaxu Wang et al."Identification and In Silico Analysis of ACE-Inhibitory Peptides Derived from Milk Fermented by Lacticaseibacillus paracasei."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX

• 9. [IF=7.425] Yang Qiu et al."Novel Antiosteoporotic Peptides Purified from Protein Hydrolysates of Taihe black-boned silky fowl: By larval Zebrafish Model and Molecular docking."FOOD RESEARCH INTERNATIONAL.2023 Apr;:112850

• 8. [IF=4.927] Jiachun Lu et al."Sensory-Guided Identification and Characterization of Kokumi-Tasting Compounds in Green Tea (Camellia sinensis L.)."MOLECULES.2022 Jan;27(17):5677

• 7. [IF=4.952] Dewei Xie et al."In vitro-in silico screening strategy and mechanism of angiotensin I-converting enzyme inhibitory peptides from α-lactalbumin."Lwt Food Sci Technol. 2022 Feb;156:112984

• 6. [IF=2.72] Yuxiang Bai et al."Synthesis, separation, and purification of glucosyl-β-cyclodextrin by one-pot method."J Food Biochem. 2019 Aug;43(8):e12890

• 5. [IF=4.24] William Kwame Amakye et al."Bioactive anti-aging agents and the identification of new anti-oxidant soybean peptides."Food Biosci. 2021 Aug;42:101194

• 4. [IF=7.514] Mingcong Fan et al."Characterization of promising natural blue pigment from Vaccinium bracteatum thunb. leaves: Insights of the stability and the inhibition of α-amylase."Food Chem. 2020 Oct;326:126962

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• 2. 家佳,杜亚飞,包瑞敏,张智,杨可心,魏罡.松仁肽及其Zn~(2+)螯合物的分离纯化、结构表征的对比分析[J].东北林业大学学报,2021,49(04):106-111.

• 1. 白歌, 张国治, 芦鑫. 花生蛋白制备ACE抑制肽的初步分离纯化研究[J]. 河南工业大学学报(自然科学版), 2016(37):26-30.

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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 *