| # | Title | Journal | Year | Citations |
|---|
| 1 | Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer | Food Chemistry | 2019 | 236 |
| 2 | Rapid detection of Cr(VI) ions based on cobalt(II)-doped carbon dots | Biosensors and Bioelectronics | 2017 | 222 |
| 3 | Artificial intelligence: A powerful paradigm for scientific research | Innovation(China) | 2021 | 200 |
| 4 | Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food | Food Hydrocolloids | 2020 | 157 |
| 5 | Identification of a novel ACE-inhibitory peptide from casein and evaluation of the inhibitory mechanisms | Food Chemistry | 2018 | 153 |
| 6 | Biosorption of Cu2+, Pb2+ and Cr6+ by a novel exopolysaccharide from Arthrobacter ps-5 | Carbohydrate Polymers | 2014 | 142 |
| 7 | Inhibitory activities of marine sulfated polysaccharides against SARS-CoV-2 | Food and Function | 2020 | 140 |
| 8 | Sulfated Polysaccharide from Sea Cucumber and its Depolymerized Derivative Prevent Obesity in Association with Modification of Gut Microbiota in High‐Fat Diet‐Fed Mice | Molecular Nutrition and Food Research | 2018 | 128 |
| 9 | Characterization of natural hydroxyapatite originated from fish bone and its biocompatibility with osteoblasts | Materials Science and Engineering C | 2018 | 123 |
| 10 | Impact of acidic, water and alkaline extraction on structural features, antioxidant activities of Laminaria japonica polysaccharides | International Journal of Biological Macromolecules | 2018 | 122 |
| 11 | Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion | Food Research International | 2019 | 122 |
| 12 | Food protein-derived calcium chelating peptides: A review | Trends in Food Science and Technology | 2016 | 116 |
| 13 | Antioxidant activities of an exopolysaccharide isolated and purified from marine Pseudomonas PF-6 | Carbohydrate Polymers | 2012 | 110 |
| 14 | Storage of starch and lipids in microalgae: Biosynthesis and manipulation by nutrients | Bioresource Technology | 2019 | 106 |
| 15 | Contributions of molecular size, charge distribution, and specific amino acids to the iron-binding capacity of sea cucumber ( Stichopus japonicus ) ovum hydrolysates | Food Chemistry | 2017 | 103 |
| 16 | Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC–MS | Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences | 2018 | 102 |
| 17 | High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application | Food Hydrocolloids | 2022 | 99 |
| 18 | Lactulose Differently Modulates the Composition of Luminal and Mucosal Microbiota in C57BL/6J Mice | Journal of Agricultural and Food Chemistry | 2016 | 98 |
| 19 | Fluorescent carbon dots from beer for breast cancer cell imaging and drug delivery | Analytical Methods | 2015 | 97 |
| 20 | A non-invasive NMR and MRI method to analyze the rehydration of dried sea cucumber | Analytical Methods | 2015 | 94 |
| 21 | Impact of food additives on the composition and function of gut microbiota: A review | Trends in Food Science and Technology | 2020 | 94 |
| 22 | High Internal Phase Emulsion for Food-Grade 3D Printing Materials | ACS Applied Materials & Interfaces | 2020 | 89 |
| 23 | Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization | LWT - Food Science and Technology | 2018 | 86 |
| 24 | In vitro antioxidant activity of enzymatic hydrolysates prepared from abalone (Haliotis discus hannai Ino) viscera | Food and Bioproducts Processing | 2012 | 82 |
| 25 | Fluorescent Carbon Dots Derived from Maillard Reaction Products: Their Properties, Biodistribution, Cytotoxicity, and Antioxidant Activity | Journal of Agricultural and Food Chemistry | 2018 | 80 |
| 26 | Systems analysis of phosphate-limitation-induced lipid accumulation by the oleaginous yeast Rhodosporidium toruloides | Biotechnology for Biofuels | 2018 | 78 |
| 27 | Bee Pollen: Current Status and Therapeutic Potential | Nutrients | 2021 | 77 |
| 28 | Phytochemical and biological investigations of Amaryllidaceae alkaloids: a review | Journal of Asian Natural Products Research | 2017 | 76 |
| 29 | Advance in food-derived phospholipids: Sources, molecular species and structure as well as their biological activities | Trends in Food Science and Technology | 2018 | 74 |
| 30 | Facile one-step synthesis of highly luminescent N-doped carbon dots as an efficient fluorescent probe for chromium(vi) detection based on the inner filter effect | New Journal of Chemistry | 2018 | 72 |
| 31 | Aptamer based SERS detection of Salmonella typhimurium using DNA-assembled gold nanodimers | Mikrochimica Acta | 2018 | 71 |
| 32 | Preparation of chitosan/curcumin nanoparticles based zein and potato starch composite films for Schizothorax prenati fillet preservation | International Journal of Biological Macromolecules | 2020 | 71 |
| 33 | Facile synthesis of nano-nanocarriers from chitosan and pectin with improved stability and biocompatibility for anthocyanins delivery: An in vitro and in vivo study | Food Hydrocolloids | 2020 | 71 |
| 34 | Preparation and antioxidant activity of enzymatic hydrolysates from purple sea urchin (Strongylocentrotus nudus) gonad | LWT - Food Science and Technology | 2011 | 70 |
| 35 | Research advances and application of pulsed electric field on proteins and peptides in food | Food Research International | 2021 | 70 |
| 36 | A versatile two-photon fluorescent probe for ratiometric imaging E. coli β-galactosidase in live cells and in vivo | Chemical Communications | 2016 | 69 |
| 37 | Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation | Food Research International | 2019 | 69 |
| 38 | Effects of high-pressure homogenization on physicochemical, rheological and emulsifying properties of myofibrillar protein | Journal of Food Engineering | 2019 | 68 |
| 39 | Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation | Food Chemistry | 2020 | 67 |
| 40 | An Exploration of the Calcium-Binding Mode of Egg White Peptide, Asp-His-Thr-Lys-Glu, and In Vitro Calcium Absorption Studies of Peptide–Calcium Complex | Journal of Agricultural and Food Chemistry | 2017 | 66 |
| 41 | Effects of high-pressure homogenization on functional properties and structure of mussel (Mytilus edulis) myofibrillar proteins | International Journal of Biological Macromolecules | 2018 | 66 |
| 42 | Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization | Journal of Food Engineering | 2019 | 66 |
| 43 | Cyanobacteria—From the Oceans to the Potential Biotechnological and Biomedical Applications | Marine Drugs | 2021 | 66 |
| 44 | The beneficial effects of Gracilaria lemaneiformis polysaccharides on obesity and the gut microbiota in high fat diet-fed mice | Journal of Functional Foods | 2018 | 65 |
| 45 | Optimization of pea protein hydrolysate preparation and purification of antioxidant peptides based on an in silico analytical approach | LWT - Food Science and Technology | 2020 | 65 |
| 46 | Physicochemical properties and radical scavenging capacities of pepsin-solubilized collagen from sea cucumber Stichopus japonicus | Food Hydrocolloids | 2012 | 64 |
| 47 | Fluorescent Nanoparticles from Several Commercial Beverages: Their Properties and Potential Application for Bioimaging | Journal of Agricultural and Food Chemistry | 2015 | 64 |
| 48 | Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel | Food Chemistry | 2019 | 64 |
| 49 | Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation | Food Microbiology | 2020 | 64 |
| 50 | Analysis and Evaluation of the Inhibitory Mechanism of a Novel Angiotensin-I-Converting Enzyme Inhibitory Peptide Derived from Casein Hydrolysate | Journal of Agricultural and Food Chemistry | 2018 | 63 |
