28. [IF=5.6] Qian-Yu Zhou et al."A convenient colorimetric assay for Cr(VI) detection based on homogeneous Cu(II)–GMP system with oxidoreductase-like activity."TALANTA.2025 Jan;281:126884 27. [IF=4.6] Yue Zhao et al."Comparative evaluation of sensory and instrumental flavor profiles of four edible microalgae: Spirulina platensis, Chlorella pyrenoidosa, Chlamydomonas reinhardtii, and Haematococcus pluvialis."Algal Research-Biomass Biofuels and Bioproduc 26. [IF=4.7] Ya Mao et al."Flavoromics Analysis of Passion Fruit-Roasted Chicken."Foods.2024 Jan;13(14):2221 25. [IF=5.2] Haiying Wang et al."Screening and evaluation of a novel nucleotide-degrading Levilactobacillus brevis grx821 with anti-hyperuricemia ability."Food Bioscience".2024 Aug;60:104337 24. [IF=8.1] Qiang Zhong et al."Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics."FOOD RESEARCH INTERNATIONAL".2024 Mar;:114209 23. [IF=4.3] Lixin Xue et al."Evaluation of the umami in edible fungi and study on umami extraction of Agaricus bisporus."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Apr;128:106069 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=10.7] Dan Wu et al."Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp."FOOD HYDROCOLLOIDS".2024 Jul;152:109925 20. [IF=8.8] Junlong Mao et al."Flavor characteristics of semi-dried yellow croaker (Pseudosciaena crocea) with KCl and ultrasound under sodium-reduced conditions before and after low temperature vacuum heating."FOOD CHEMISTRY.2023 Nov;426:136574 19. [IF=5.561] Chunlu Qian et al."Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods."Foods.2023 Jan;12(10):2012 18. [IF=6.056] Jin Zhao et al."A comparative analysis of the umami taste of five fresh edible mushrooms by simulating the chemical environment of oral digestion in vitro."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Feb;176:114522 17. [IF=5.561] Wei Ding et al."Correlation of Taste Components with Consumer Preferences and Emotions in Chinese Mitten Crabs (Eriocheir sinensis): The Use of Artificial Neural Network Model."Foods.2022 Jan;11(24):4106 16. [IF=6.443] Siyu Qian et al."Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat."Food Chemistry-X.2023 Mar;17:100553 15. [IF=6.443] Pengfei Xu et al."Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels."Food Chemistry-X.2023 Mar;17:100534 14. [IF=9.231] Yao Feng et al."Effects of different monochromatic lights on umami and aroma of dried Suillus granulatus."FOOD CHEMISTRY.2023 Mar;404:134524 13. [IF=9.231] Hong Xiao et al."Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality."FOOD CHEMISTRY.2022 Sep;:134186 12. [IF=3.167] Zhenshan Hou et al."Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)."Journal Of Food Science. 2022 Mar 26 11. [IF=3.463] Xuemei Zhao et al."Postharvest short-time partial dehydration affects shiitake mushroom (Lentinus edodes) storage quality and umami taste."Sci Hortic-Amsterdam. 2021 Sep;287:110274 10. [IF=4.155] Yucui Jiang et al."Zr-based acid-stable nucleotide coordination polymers: An excellent platform for acidophilic enzymes immobilization."J Inorg Biochem. 2021 Mar;216:111338 9. [IF=4.24] Na Xu et al."Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis."Food Biosci. 2021 Oct;43:101326 8. [IF=5.537] Bingxin Sun et al."Effect of 1-methylcyclopropene (1-MCP) on quality of button mushrooms (Agaricus bisporus) packaged in different packaging materials."Postharvest Biol Tec. 2020 Jan;159:111023 7. [IF=6.475] Donglu Fang et al."Microflora and umami alterations of different packaging material preserved mushroom (Flammulina filiformis) during cold storage."Food Res Int. 2021 Sep;147:110481 6. [IF=7.514] Yao Feng et al."Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods."Food Chem. 2022 Jan;366:130570 5. 唐建新,秦蘇怡,任浩,于官楚,辛廣,孫炳新.初始氧氣體積分?jǐn)?shù)對采后雙孢蘑菇品質(zhì)的影響[J].包裝工程,2021,42(01):8-17. 4. 魏云云, 宮雪, 辛廣,等. 基于化學(xué)分析與電子舌研究干燥方式對點柄粘蓋牛肝菌鮮味的影響[J]. 食品科學(xué), 2018(18). 3. 楊軍林, 任亞梅, 張武崗,等. 基于主成分分析法的熟化馬鈴薯品質(zhì)評價[J]. 食品科學(xué), 2018, 039(019):70-77. 2. 劉天天 梁中永 范思華 等. 北海沙蟹特征滋味成分的分析[J]. 食品科學(xué) 2018 039(014):236-241. 1. 殷朝敏 范秀芝 史德芳 等. HS-SPME-GC-MS結(jié)合HPLC分析5種食用菌鮮品中的風(fēng)味成分[J]. 食品工業(yè)科技 2019 040(003):254-260.