12. [IF=8.2] Jirui Kun et al."Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach."Food Chemistry-X.2025 May;:102538 11. [IF=4] Jun Li et al."Enhancing the fermentation rate and aroma compounds of kiwi wine via the addition of nitrogen during the stationary phase."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Dec;136:106840 10. [IF=8.5] Sha Yan et al."Distinguishing the botanical origins of rare honey through untargeted metabolomics and machine learning interpreting flavonoid profiles."FOOD CHEMISTRY.2025 Jan;:142752 9. [IF=2.8] Shanshan Sun et al."Preparation of Chiral Stationary Phase Co-Modified With Homochiral Secondary Amine Molecular Cages and Amylose and Its Enantiomeric Separation Performance."JOURNAL OF SEPARATION SCIENCE.2025 Apr;48(4):e70143 8. [IF=2.6] Qixing Jiang et al."The correlation between signalling 2-phenylethanol and flavour substances of sour fish and its effect on Saccharomyces cerevisiae 31."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2024 Aug;: 7. [IF=5.2] Li jiang et al."Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation."Food Bioscience".2024 Jun;59:103924 6. [IF=8.8] Li jiang et al."Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches."FOOD CHEMISTRY".2024 Jul;445:138746 5. [IF=8.4] Yang Gu et al."High titer production of gastrodin enabled by systematic refactoring of yeast genome and an antisense-transcriptional regulation toolkit."METABOLIC ENGINEERING".2024 Mar;82:250 4. [IF=5.279] Xueli Pang et al."Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation."J Agr Food Chem. 2019;67(47):13139–13149 3. [IF=5.565] Tao Su et al."Frequent spicy food consumption is associated with reduced capsaicin and salty taste sensitivity but unchanged sour taste or intranasal trigeminal sensitivity."Food Qual Prefer. 2022 Mar;96:104411 2. 张霁红 康三江 曾朝珍 等. 不同浸提方法对苦水玫瑰浸提效果的影响[J]. 食品工业科技 2018(11). 1. 齐晓茹, 师旭, 王颉,等. 赤霞珠干红葡萄酒中甲醇、乙酸乙酯、高级醇含量的测定[J]. 酿酒科技, 2018(3):98-101.