24. [IF=4.2] Jin Cheng et al."Effects of Fermentation with Kombucha Symbiotic Culture of Bacteria and Yeasts on Antioxidant Activities, Bioactive Compounds and Sensory Indicators of Rhodiola rosea and Salvia miltiorrhiza Beverages."MOLECULES.2024 Jan;29(16):3809 23. [IF=5.1] Fan Yang et al."Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques."Food & Function.2024 Jun;: 22. [IF=8.5] Wenyuan Zhang et al."Comparison analysis of bioactive metabolites in soybean, pea, mung bean, and common beans: reveal the potential variations of their antioxidant property."FOOD CHEMISTRY.2024 Nov;457:140137 21. [IF=5.6] Yang Yu et al."Characterization and evaluation of the in vitro and in vivo anti-diabetic activities of camel milk protein hydrolysates derived with different protease digestions."Journal of Functional Foods".2024 Jun;117:106227 20. [IF=3.8] Ruo-Gu Xiong et al."Preparation and evaluation of liquorice (Glycyrrhiza uralensis) and ginger (Zingiber officinale) kombucha beverage based on antioxidant capacities, phenolic compounds and sensory qualities."International Journal of Gastronomy and Food S 19. [IF=8.8] Yaqi Zhao et al."A comparative metabolomics analysis of phytochemcials and antioxidant activity between broccoli floret and by-products (leaves and stalks)."FOOD CHEMISTRY.2024 Jun;443:138517 18. [IF=5.4] Fanke Zeng et al."Distribution profiles of phenolic compounds in a cultivar of wampee (Clausena lansium (Lour.) Skeels) fruits and in vitro anti-inflammatory activity."JOURNAL OF ETHNOPHARMACOLOGY.10.1016/j.jep.2023.117168 17. [IF=4.6] Lihang Xie et al."Secondary Metabolomic Analysis and In Vitro Bioactivity Evaluation of Stems Provide a Comprehensive Comparison between Dendrobium chrysotoxum and Dendrobium thyrsiflorum."MOLECULES.2023 Jan;28(16):6039 16. [IF=5.2] Si-Xia Wu et al."Preparation, Antioxidant Activities and Bioactive Components of Kombucha Beverages from Golden-Flower Tea (Camellia petelotii) and Honeysuckle-Flower Tea (Lonicera japonica)."Foods.2023 Jan;12(16):3010 15. [IF=7] Ruo-Gu Xiong et al."Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf."Antioxidants.2023 Aug;12(8):1573 14. [IF=3.841] Zhenru Li et al."The improved inhibition of Mn (II)-EGCG on α-glucosidase: Characteristics and interactions properties."JOURNAL OF MOLECULAR STRUCTURE.2023 Jul;1283:135314 13. [IF=2.745] Guoqin Zhang et al."Analysis of bitter almonds and processed products based on HPLC-fingerprints and chemometry."CHEMISTRY & BIODIVERSITY.2023 Feb;: 12. [IF=2.391] Wang Zhuo et al."Phenolic content, antioxidant capacity, and α-amylase and α-glucosidase inhibitory activities of Dimocarpus longan Lour.."Food Sci Biotechnol. 2020 May;29(5):683-692 11. [IF=2.72] Wenfeng Li et al."Effect of hot air drying on the polyphenol profile of Hongjv (Citrus reticulata Blanco, CV. Hongjv) peel: A multivariate analysis."J Food Biochem. 2020 May;44(5):e13174 10. [IF=5.548] Pengfei Niu et al."Alkaline-extracted thinned young apple polyphenols as an effective scavenger against nitrite in pickles: A comparative study with ethanol-extracted polyphenols."Food Control. 2021 Dec;130:108387 9. [IF=7.514] Ziyun Xu et al."Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew’s ear."Food Chem. 2020 Mar;309:125738 8. Li, Wenfeng, et al. "Effect of hot air drying on the polyphenol profile of Hongjv (Citrus reticulata Blanco, CV. Hongjv) peel: A multivariate analysis." Journal of food biochemistry 44.5 (2020): e13174. 7. Tianwen Zheng, Haihe Yi, Shiyi Zhang, Chunguang Wang, Preparation and formation mechanism of calcium carbonate hollow microspheres, Journal of Crystal Growth, Volume 549, 2020, 125870, ISSN 0022-0248, https://doi.org/10.1016/j.jcrysgro.2020.125870. 6. Li, Wenfeng, et al. "Effect of hot air drying on the polyphenol profile of Hongjv (Citrus reticulata Blanco, CV. Hongjv) peel: A multivariate analysis." Journal of food biochemistry 44.5 (2020): e13174. 5. 趙石磊, 何旭, 王愛珠,等. 酶法提高豆漿中大豆異黃酮苷元含量的工藝研究[J]. 食品工業, 2019, 040(001):100-104. 4. 張喜峰, 劉曉燕, 馬銀山,等. 黑果枸杞多酚的糖析萃取及其抑制糖基化終產物[J]. 精細化工, 2018, 035(003):395-401. 3. 梁新合, 汪濤, 杜延佳,等. 正交實驗法優化樺樹茸與玉米須降糖成分提取工藝[J]. 吉林中醫藥, 2019. 2. 高海榮 王亞鑫 謝晨 等. XDA-5大孔樹脂分離茶葉中茶多酚工藝優化[J]. 中國食品添加劑 2019(11). 1. 高海榮 黃振旭 李華敏. 16種中國茶葉中茶多酚含量對比研究[J]. 食品研究與開發 2016(7):33-36.