70. [IF=5.1] Nan Shu, et al. "Major Volatile Aroma Composition, Organic Acids, and Color Characteristics: A Comparative Study of Berries and Wines from Vitis amurensis and Its Interspecific Hybrids"Foods, 2026 Feb;15(4):705 69. [IF=5.1] Hui Wang, et al. "Biomass-derived multi-emissive carbon dots-based ratiometric fluorescence and visual detection of residual chlortetracycline hydrochloride and hemin chloride in food matrix"MICROCHEMICAL JOURNAL, 2026 Apr;223:117350 68. [IF=8] Yifei Liu, et al. "3D-printed hydrogels enhance stability and fermentation performance of Kombucha via microbial distribution control"FOOD RESEARCH INTERNATIONAL, 2026 Feb;:118562 67. [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 66. [IF=5.1] Ying Liang, et al. "Analysis of Changes in Taste Characteristics of Coffee at Different Primary Processing Methods Using E-Tongue, Untargeted Metabolomics and WGCNA"Foods, 2026 Apr;15(9):1475 65. [IF=8.2] Yinuo Tian, et al. "Effects of inoculation with Lactiplantibacillus plantarum PC170 and Leuconostoc mesenteroides 3R18 on physicochemical characteristics, flavor profile, and microbial community of fermented radish (Raphanus sativus L.)"Food Chemistry-X, 64. [IF=3.6] Cao Jingjing, et al. "Effects of thermal processing methods on the flavor profiles of king oyster mushroom pre-made dishes: A combined GC-IMS, HPLC, and intelligent sensory analysis"Journal of Food Measurement and Characterization, 2026 May;:1-14 63. [IF=5.1] Yan Wang et al."Comprehensive characterization of volatile and non-volatile compounds in the different parts of dandelion (Taraxacum mongolicum) integrating HS-GC-IMS, LC-MS and molecular networking."MICROCHEMICAL JOURNAL.2026 Jan;220:116458 62. [IF=5.1] Lanhua Liu et al."Screening of Characteristic Metabolites in Bee Pollen from Different Floral Sources Based on High-Resolution Mass Spectrometry."Foods.2025 Dec;14(24):4305 61. [IF=5.9] Yuwei Liu et al."Flavor modulation of braised He Bao carp (Cyprinus carpio) by natural plant spices: Insights from GC–MS, GC–IMS, E-nose, E-tongue, and molecular docking analyses."Food Bioscience.2025 Dec;:108101 60. [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 59. [IF=6.8] Qingchao Gao et al."Elucidating the pathogenic process of Botryosphaeria dothidea invasion in postharvest ‘Cuixiang’ kiwifruit causing soft rot disease."POSTHARVEST BIOLOGY AND TECHNOLOGY.2026 Apr;234:114154 58. [IF=8.5] Jun Wang et al."Binary electrospinning of pullulan with different organic acids for enhanced antioxidant and antibacterial properties."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2026 Feb;346:150585 57. [IF=3.7] Jingbo Wang et al."Plant Metabolome Between Root and Aerial Parts of Cichorium intybus L. and Anti-Hyperuricemia Mechanisms Based on Cell Metabolomics."Metabolites.2025 Nov;15(11):727 56. [IF=5.1] Qianzhu E et al."Dynamics Evolution of Flavor and Quality Attributes in Three-Cup Chicken: Insights from Multi-Technical Analysis During Stewing."Foods.2025 Jan;14(22):3970 55. [IF=5.1] Yining Sun et al."Analysis of Volatile Organic Compounds in Wines from Vitis amurensis Varieties in Xinjiang, China."Foods.2025 Jan;14(20):3521 54. [IF=8.2] Qin Li et al."Unrevealing the characteristics of low-alcohol citrus juice cofermented with different lactic acid bacteria and Hanseniaspora uvarum."Food Chemistry-X.2025 Oct;31:103213 53. [IF=5.3] Ye Jin et al."Preparation of Curcumin Nanocomposite Drug Delivery System and Its Therapeutic Efficacy on Skin Injury."Gels.2025 Sep;11(9):727 52. [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 51. [IF=1.8] Zhang Xiang-Yu et al."Flavonoids as Signals Mediate Plant-nematode Communication Through Regulating Nematode Perceptual Ability."JOURNAL OF CHEMICAL ECOLOGY.2025 Oct;51(5):1-16 50. [IF=3.7] Wang Yan et al."Organic acid accumulation pattern and its key genes in Chinese cherry fruits."BMC GENOMICS.2025 Dec;26(1):1-15 49. [IF=4.5] Xiao Hong Tang et al."Screening of high β-glucosidase-producing yeast strains from the Penglai wine region (China) and their fermentation performances and aroma compositions in Petit Manseng wine fermentation."Frontiers in Microbiology.2025 Aug;16: 48. [IF=4.6] Yibo Bai et al."Flavor profile of milks fermented with six starter cultures."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Dec;148:108191 47. [IF=1.8] Zhang Xiang-Yu et al."Flavonoids as Signals Mediate Plant-nematode Communication Through Regulating Nematode Perceptual Ability."JOURNAL OF CHEMICAL ECOLOGY.2025 Oct;51(5):1-16 46. [IF=3.7] Wang Yan et al."Organic acid accumulation pattern and its key genes in Chinese cherry fruits."BMC GENOMICS.2025 Dec;26(1):1-15 45. [IF=4.5] Xiao Hong Tang et al."Screening of high β-glucosidase-producing yeast strains from the Penglai wine region (China) and their fermentation performances and aroma compositions in Petit Manseng wine fermentation."Frontiers in Microbiology.2025 Aug;16: 44. [IF=4.6] Yibo Bai et al."Flavor profile of milks fermented with six starter cultures."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Dec;148:108191 43. [IF=8.2] Anchal Choudhary et al."Impact of organic acid cross-linking on the structure and functional properties of gum Arabic and guar gum: Formulation of an edible coating for enhancing strawberry shelf life."Food Chemistry-X.2025 May;:102527 42. [IF=9.7] Changsen Wang et al."Efficient recovery of procyanidins from grape residue by UAE-NADES and macroporous resin."ULTRASONICS SONOCHEMISTRY.2025 Aug;119:107400 41. [IF=4.7] Yongmei He et al."Enhancement of Tomato Fruit Quality Through Moderate Water Deficit."Foods.2024 Jan;13(22):3540 40. [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 39. [IF=4.9] Hongjian Zhang et al."Effectively Enhancing the Physiological Activity and Sensory Quality of Whole Calamondin Puree via Yeast Fermentation."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2024 Jan;25(22):11984 38. [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 37. [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 36. [IF=2.6] Guo Huihui et al."Deacidification characteristics of Issatchenkia terricola WJL-G4 with a special focus on bioactive compounds and antioxidant activities during currant juice and wine processing."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2025 J 35. [IF=6.5] Xiaoxi Zhang et al."Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China."Food Chemistry-X.2025 Jan;:102197 34. [IF=8.5] Yanli Du et al."Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis."FOOD CHEMISTRY.2025 Apr;472:142973 33. [IF=3.2] Tongwei Guan et al."Aromatic and sensorial profiles of Guichang kiwi wine fermented by indigenous Saccharomyces cerevisiae strains."JOURNAL OF FOOD SCIENCE.2025 Feb;90(2):e70067 32. [IF=4.8] Liheng Shao et al."Changes in nutrient composition, antioxidant capacity, phenolics, and volatile organic compounds in black mulberry vinegar across different fermentation stages."Food Bioscience.2025 Feb;:106222 31. [IF=4.8] Peter Ankutse et al."Modulation of phytochemical profiles and bioactive constituents in Ananas comosus via Lactiplantibacillus-mediated fermentation."Food Bioscience.2025 Apr;66:106257 30. [IF=3.8] Zhiwei Sun et al."High-resolution mass spectrometry-based assessment of chemical composition's effect on the honey color."JOURNAL OF CHROMATOGRAPHY A.2025 May;1748:465880 29. [IF=4.2] Caiyan Meng et al."Fermentation of Pediococcus pentosaceus JC30 Improves Phytochemical, Flavor Characteristics and Antioxidant Activity of Mulberry Leaves."MOLECULES.2025 Jan;30(8):1703 28. [IF=7] Chi Zhao et al."Impact of Staphylococcus carnosus DG06 inoculation on microbial and metabolic profiles during Cantonese soy sauce fermentation."FOOD RESEARCH INTERNATIONAL.2025 Jun;211:116363 27. [IF=4.8] Zijian Zhu et al."Utilization efficiency of Ehrlich pathway-related amino acid affected higher alcohol acetate production of non-Saccharomyces yeasts during alcoholic fermentation."Food Bioscience.2024 Oct;61:104963 26. [IF=8.5] Wangsheng Sun et al."Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine."FOOD CHEMISTRY.2024 Dec;460:140758 25. [IF=4.3] Ju Li et al."Evaluation of nutritional composition, biochemical, and quality attributes of different varieties of tomato (Solanum lycopersicum L.)."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Aug;132:106384 24. [IF=6.3] Wenmin Ao et al."Intensification of rice flour gel structure by fermenting corresponding rice with Lactobacillus plantarum."Current Research in Food Science".2024 Jan;8:100743 23. [IF=4.1] Liping Gao et al."Effects of an inoculation dose of Issatchenkia terricola WJL-G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE".2024 Apr;: 22. [IF=5.2] Fan Yang et al."Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes."Food Bioscience".2024 Apr;58:103772 21. [IF=8.8] Yangyang Bai et al."Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes."FOOD CHEMISTRY".2024 Jul;445:138745 20. [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 19. [IF=6.5] Feng Zhou et al."Integrated metabolomics and transcriptomic analysis reveals metabolic changes of flavor compounds of Camellia assamica host plant after parasitized by Viscum articulatum."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2023 Dec;205:108157 18. [IF=8.8] Zixuan Xie et al."Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage."FOOD CHEMISTRY.2023 Nov;:137837 17. [IF=3.7] Jing Zhang et al."Exploration of Microbial Community Diversity and Bioactive Substances during Fermentation of Mulberry Jiaosu, an Edible Naturally Fermented Mulberry Product."Fermentation-Basel.2023 Oct;9(10):910 16. [IF=4.3] Ye Gu et al."Using pectinase enzymatic peeling for obtaining high-quality Huyou (Citrus changshanensis) segments."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.10.1016/j.jfca.2023.105706 15. [IF=6] Tian Li et al."Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115258 14. [IF=4.1] Xiaoqin Luo et al."Discovering the effect of co-fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles."JOURNAL OF THE SCIENCE OF F 13. [IF=5.2] Min Qian et al."Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu."Foods.2023 Jan;12(15):2915 12. [IF=6] Yueyin Zhang et al."Zanthoxylum bungeanum fruits extract/hydroxypropyl-β-cyclodextrin/NaCl inclusion complexes as a salt substitute for control the quality and safety of low-salt Sichuan paocai."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jul;:115074 11. [IF=7] Ze Liang et al."Combined phenolomic approaches reveal elevated CO2 influences phenolic biosynthesis in wolfberry (Lycium barbarum)."POSTHARVEST BIOLOGY AND TECHNOLOGY.2023 Oct;204:112456 10. [IF=7.425] Heng Liu et al."Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: physicochemical, functional, and sensory properties."FOOD RESEARCH INTERNATIONAL.2023 May;:113060 9. [IF=6.056] Nuoya Wang et al."Revealing the co-fermentation of Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality of cider based on the metabolomic and transcriptomic analysis."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Oct;168:113943 8. [IF=2.998] Zan Shengyue et al."Composition analysis of rootstock cherry (Prunus mahaleb L.), a potential source of human nutrition and dietary supplements."Eur Food Res Technol. 2022 Feb;:1-15 7. [IF=4.35] Yajing Li et al.Effects of Genetic Background and Altitude on Sugars, Malic Acid and Ascorbic Acid in Fruits of Wild and Cultivated Apples (Malus sp.).Foods. 2021 Dec;10(12):2950 6. [IF=4.952] Fangting Bai et al."Caffeoyl substitution changes the inhibition mode of tartaric acid against α-amylase: Analysis of the enzyme inhibition by four caffeic and tartaric acid derivates."Lwt Food Sci Technol. 2020 Nov;133:109942 5. [IF=2.478] Qiang Chang et al."Physicochemical Properties and Antioxidant Capacity of Chinese Olive (Canarium album L.) Cultivars."J Food Sci. 2017 Jun;82(6):1369-1377 4. 马艳莉,丁玉峰,李素萍,梁静静,席晓丽,刘亚琼,王颉.中国怀来不同葡萄品种品质比较[J].食品研究与开发,2020,41(15):137-142. 3. 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. 2. 刘平,王雪梅,向琴,孙文佳,李亚隆,李佳釔,陈志伟,车振明.郫县豆瓣智能后发酵工艺优化及品质分析[J].食品科学,2020,41(22):166-176. 1. 杨春霞, 苟春林, 单巧玲. 葡萄酒酿造过程中有机酸变化规律研究[J]. 中国酿造, 2017(4).