1. 物质的识别

2. 合成/成分数据

3. 急救措施

4. 消防措施

5. 泄漏应急处理

6. 处理和储存

7. 接触控制和个人防护

8. 稳定性和反应活性

9. 毒性资料

10. 生态资料

11. 废弃处置

12. 运输信息

13. 法规信息

14. 其他信息

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• 39. [6.652] Xiaoshuang Liu et al."Detoxification of patulin in apple juice by enzymes and evaluation of its degradation products."FOOD CONTROL.2023 Mar;145:109518

• 38. [IF=1.698] Jinyan Wu et al."Chemical Identification and Antioxidant Screening of Bufei Yishen Formula using an Offline DPPH Ultrahigh-Performance Liquid Chromatography Q-Extractive Orbitrap MS/MS."International Journal of Analytical Chemistry.2022 Oct 15;2022:142380

• 37. [IF=2.586] Chenxi Wang et al."Discovery of metabolic markers for the discrimination of Helwingia species based on bioactivity evaluation, plant metabolomics and network pharmacology."RAPID COMMUNICATIONS IN MASS SPECTROMETRY.2022 Oct;:e9411

• 36. [IF=2.745] Jiannan Ma et al."Chemical Constituents of Cyperus esculentus Leaves and The Protective Effect Against Agricultural Fungicide-Induced Hepatotoxicity."CHEMISTRY & BIODIVERSITY.2022 Oct;:

• 35. [IF=3.498] Sun Liping et al."Establishment and application of quantitative method for 22 organic acids in honey based on SPE-GC–MS."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2022 Oct;:1-12

• 34. [IF=5.561] Huimin Wu et al."Physicochemical Characteristics, Antioxidant Activities, and Aroma Compound Analysis of Seven Peach Cultivars (Prunus persica L. Batsch) in Shihezi, Xinjiang."Foods.2022 Jan;11(19):2944

• 33. [IF=9.231] Yaqin Wang et al."Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides."FOOD CHEMISTRY.2023 Feb;401:134122

• 32. [IF=4.462] Yajing Liu et al."Metabolomic and transcriptomic analyses identify quinic acid protecting eggplant from damage caused by western flower thrips."PEST MANAGEMENT SCIENCE.2022 Aug;:

• 31. [IF=5.195] Junyao Zhou et al."Metabolomics and integrated network pharmacology analysis reveal that ginkgolides act as potential active anticancer components by regulating one-carbon metabolism."JOURNAL OF ETHNOPHARMACOLOGY.2022 Nov;298:115609

• 30. [IF=5.561] Xueshan Yang et al."Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine."Foods.2022 Jan;11(14):2007

• 29. [IF=5.988] Yu Zhenyan et al."Studies on Chemical Characterization of Ginkgo Amillaria Oral Solution and Its Drug–Drug Interaction With Piceatannol 3′-O-β-D-Glucopyranoside for Injection."Frontiers in Pharmacology.2022 Jul;0:2548

• 28. [IF=4.52] Shi Shen et al."Integrating untargeted metabolites and targeted analysis for discrimination of kiwifruits from different cultivars."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2022 Sep;112:104661

• 27. [IF=5.548] Xue Bai et al."Control of post-acidification and shelf-life prediction of apple juice fermented by lactobacillus."FOOD CONTROL. 2022 Sep;139:109076

• 26. [IF=7.514] Jie Meng et al."Conduction of a chemical structure-guided metabolic phenotype analysis method targeting phenylpropane pathway via LC-MS: Ginkgo biloba and soybean as examples."FOOD CHEMISTRY. 2022 Oct;390:133155

• 25. [IF=5.34] Dong Shao et al."Identification of the active compounds and functional mechanisms of Jinshui Huanxian formula in pulmonary fibrosis by integrating serum pharmacochemistry with network pharmacology."PHYTOMEDICINE. 2022 Jul;102:154177

• 24. [IF=7.514] Wenjing Liu et al."Quality structural annotation for the metabolites of chlorogenic acid in rat."Food Chem. 2022 Jan;:132134

• 23. [IF=2.391] Tan Si et al."Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis Sonn.."Food Sci Biotechnol. 2020 Mar;29(3):351-358

• 22. [IF=3.638] Nan Sun et al."Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae."J Sci Food Agr. 2022 Jan;102(1):175-184

• 21. [IF=4.24] Mengzhen Han et al."Effect of mixed Lactobacillus on the physicochemical properties of cloudy apple juice with the addition of polyphenols-concentrated solution."Food Biosci. 2021 Jun;41:101049

• 20. [IF=4.952] Yuting Zheng et al."Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber."Lwt Food Sci Technol. 2020 Oct;132:109943

• 19. [IF=5.277] Jianping Wei et al."Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations."Int J Food Microbiol. 2020 Apr;318:108471

• 18. [IF=5.396] Ruihong Dong et al."Release and metabolism of bound polyphenols from carrot dietary fiber and their potential activity in in vitro digestion and colonic fermentation."Food Funct. 2020 Jul;11(7):6652-6665

• 17. [IF=5.455] Lu Lan et al."Quinic acid: a potential antibiofilm agent against clinical resistant Pseudomonas aeruginosa."Chin Med-Uk. 2021 Dec;16(1):1-17

• 16. [IF=5.81] Dong Rong et al."An Integrated Strategy for Rapid Discovery and Identification of Quality Markers in Gardenia Fructus Using an Omics Discrimination-Grey Correlation-Biological Verification Method."Front Pharmacol. 2021 Jun;0:1596

• 15. [IF=7.514] Hongcai Li et al."Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation."Food Chem. 2021 Nov;363:130351

• 14. [IF=7.514] Jianping Wei et al."Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations."Food Chem. 2020 Feb;306:125623

• 13. [IF=7.514] Yi Song et al."Caffeoyl substitution decreased the binding and inhibitory activity of quinic acid against α-amylase: The reason why chlorogenic acid is a relatively weak enzyme inhibitor."Food Chem. 2022 Mar;371:131278

• 12. [IF=9.147] Jianzhong Zhu et al."Effect of Rosa Roxburghii juice on starch digestibility: A focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling."Food Hydrocolloid. 2022 Feb;123:106966

• 11. [IF=3.757] Yuchen Wang et al."Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics."Process Biochem. 2019 Jan;76:25

• 10. [IF=6.306] Jian-Hui Ye et al."Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria."Food Chem. 2019 Jul;286:616

• 9. Zheng, Yuting, et al. "Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber." LWT 132 (2020): 109943.https://doi.org/10.1016/j.lwt.2020.109943

• 8. Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https://doi.org/1

• 7. Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https://doi.org/1

• 6. Peng, Wanying, et al. "Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum." Food Chemistry 340 (2021): 127922.https://doi.org/10.1016/j.foodchem.2020.

• 5. Ye, Jian-Hui, et al. "Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria." Food chemistry 286 (2019): 616-623.https://doi.org/10.1016/j.foodchem.2019.02.030

• 4. 吴林 张强 臧慧明 等. 云南丽江和吉林靖宇蓝莓糖酸组分差异化分析[J]. 中国果树 2019 No.200(06):60-64+70.

• 3. 代琳, 徐媛媛, 熊博,等. 黄果柑果实抗坏血酸,谷胱甘肽和有机酸积累特性[J]. 浙江农业学报, 2018, v.30;No.189(08):75-82.

• 2. 李维妮, 张宇翔, 魏建平,等. 益生菌发酵苹果汁工艺优化及有机酸的变化[J]. 食品科学, 2017(22):80-87.

• 1. 李珊 阿依姑丽·艾合麦提 孙鹏 等. RP-HPLC法同时测定新疆野山杏果肉中10种有机酸成分[J]. 食品工业科技 2017 38(020):250-255.