8. [IF=9.9] Yanfei Zhu et al."In situ generation of copper(Ⅱ)/diethyldithiocarbamate complex through tannic acid/copper(Ⅱ) network coated hollow mesoporous silica for enhanced cancer chemodynamic therapy."JOURNAL OF COLLOID AND INTERFACE SCIENCE.2024 Apr;660:637 7. [IF=3.8] Yiwei Wu et al."Encapsulation of dihydroartemisinin with tannic acid/Fe coated hollow mesoporous silica nanoparticles for tumor therapy."Materials Today Communications.2024 Mar;38:107951 6. [IF=5.561] Zhijun Wang et al."Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster (Crassostrea hongkongensis)."Foods.2023 Jan;12(11):2136 5. [IF=5.561] Qiulian Shen et al."Effect of Different Drying Methods on the Quality and Nonvolatile Flavor Components of Oudemansiella raphanipes."Foods.2023 Jan;12(3):676 4. [IF=6.056] Qin Liu et al."Comparison of different drying techniques for shiitake mushroom (Lentinus edodes): Changes in volatile compounds, taste properties, and texture qualities."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jul;164:113651 3. [IF=4.952] Shiya Ren et al."Evaluation of physicochemical properties, equivalent umami concentration and antioxidant activity of Coprinus comatus prepared by different drying methods."LWT-FOOD SCIENCE AND TECHNOLOGY. 2022 Jun;162:113479 2. [IF=7.514] Saili Zhang et al."Effects of negative air ions treatment on the quality of fresh shiitake mushroom (Lentinus edodes) during storage."Food Chem. 2022 Mar;371:131200 1. [IF=7.514] Zhiyong Zhang et al."Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures."Food Chem. 2019 May;279:179