5. [IF=8.5] Yikun Fang et al."Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions."FOOD CHEMISTRY.2025 Jun;476:143367 4. [IF=4.8] Xingnan Wang et al."Metabolomics and volatilomics unravel the signature of pivotal bioactive metabolites in sea buckthorn juice and pomace under hydrolysis of cellulase and pectinase."Food Bioscience.2025 Jun;68:106378 3. [IF=4.7] Guihun Jiang et al."Comparison of Structural, Physicochemical, and Functional Properties of Blueberry Residue Dietary Fiber Extracted by Wet Ball Milling and Cross-Linking Methods."Foods.2025 Mar;14(7):1196 2. [IF=7.7] Teng Zhang et al."Cold plasma enhances antioxidant, anticancer, and functional properties of Xinong Black Spike flour through modulation of starch and phenolic macromolecules."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;308:142803 1. [IF=3.3] Mingxia Xing et al."The inhibitory effects of free and bound phenolics from Phyllanthus emblica Linn. on α-amylase: a comparison study."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024 Aug;: