柠檬酸&Anhydrous citric acid&CAS:

1. 郑平平, 何昱, 金湛,等. 遗传算法优化红腺忍冬叶中绿原酸的酶解提取工艺[J]. 中华中医药学刊, 2017(03):211-214.
2. 金湛, 朱英, 程榆平,等. 酶解提取红花中脱水红花黄色素B工艺的优化[J]. 中成药, 2016(7):1640-1643.
3. 裴芳艺 姜明 马岩石 等. 3株酿酒酵母发酵过程中有机酸含量变化分析[J]. 食品与机械 2019(10).
4. 任晓宁 张宇 陈其玲 等. 不同发酵条件对模拟葡萄酒中酒酒球菌柠檬酸代谢的影响[J]. 食品工业科技 2017(04):180-185.
5. 任喜波 戴希尧 张俊花 等. 不同萝卜品种淀粉酶活性的差异研究[J]. 北方园艺 2012(22):21-23.
6. 龚芳芳, 樊卫国. 外源柠檬酸对石灰性黄壤养分活化及刺梨实生苗养分吸收与生长的影响[J]. 中国农业科学, 2018.
7. 严超, 侯丽娟, 齐晓茹,等. 红枣白兰地发酵过程中酒醅氨基酸和有机酸的变化分析[J]. 食品工业科技, 2017, 38(014):121-125.
8. 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.
9. 姜鹏, 孙言才, 蔡颖,等. 基于超高效液相色谱-高分辨质谱联用技术研究苦参醇提物致大鼠肝毒性的尿液代谢组[J]. 安徽中医药大学学报, 2018.
10. 马岩石, 姜明, 刘振艳,等. 酿酒酵母QY-1发酵过程中有机酸及游离氨基酸变化分析[J]. 中国酿造, 2019(10).
11. 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.
12. 袁启凤,严佳文,王红林,李仕品,陈楠,王宇,韩秀梅,马玉华.百香果品种‘紫香1号’果实糖、酸和维生素成分分析[J].中国果树,2019(04):43-47.
13. 赵欣,梁克红,朱宏,刘莉,王靖.不同品种梨营养品质及风味物质比较研究[J].食品安全质量检测学报,2020,11(21):7797-7805.
14. 李婷婷,赵鑫,任叶琳,任佳楠,韩雪容.细菌纤维素合成菌的筛选、鉴定及其产物结构和性质表征[J].中国酿造,2021,40(02):35-39.
15. 刘鑫烨,李蕴澍,马琦,吴子健,徐怀德,李梅.不同干燥方式对杏鲍菇滋味成分的影响研究[J].食品研究与开发,2020,41(16):8-13.
16. 薛晓敏,韩雪平,王金政,董放.不同采收期李果实糖酸组分分析[J].江苏农业科学,2020,48(21):220-224.
17. Liu, Haichun, et al. "Enzyme-site blocking combined with optimization of molecular docking for efficient discovery of potential tyrosinase specific inhibitors from Puerariae lobatae radix." Molecules 23.10 (2018): 2612.
18. Xu, Xinxing, et al. "Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)." Food Microbiology 91 (2020): 103510.
19. Cheng Zhang, Pei Li, Shun Zhang, Rongrong Lei, Bei Li, Xue Wu, Chunyang Jiang, Xiaofei Zhang, Rulin Ma, Lu Yang, Chao Wang, Xiao Zhang, Tao Xia, Aiguo Wang, Oxidative stress-elicited autophagosome accumulation contributes to human neuroblastoma SH-SY5Y cel
20. 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.
22. [IF=5.64] Wu Dousheng et al."Oleanolic Acid Induces the Type III Secretion System of Ralstonia solanacearum."Front Microbiol. 2015 Dec;0:1466
23. [IF=4.044] Feng Liu et al."Comparative analysis of proteomic and metabolomic profiles of different species of Paris."J Proteomics. 2019 May;200:11
24. [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
25. [IF=9.229] Mengling Zhang et al."Chiral Control of Carbon Dots via Surface Modification for Tuning the Enzymatic Activity of Glucose Oxidase."Acs Appl Mater Inter. 2021;13(4):5877–5886
26. [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
27. [IF=7.514] Yayuan Tang et al."Comprehensive evaluation on tailor-made deep eutectic solvents (DESs) in extracting tea saponins from seed pomace of Camellia oleifera Abel."Food Chem. 2021 Apr;342:128243
28. [IF=7.514] Nan Zhang et al."Hydrophilic carboxyl supported immobilization of UiO-66 for novel bar sorptive extraction of non-steroidal anti-inflammatory drugs in food samples."Food Chem. 2021 Sep;355:129623
29. [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
30. [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
31. [IF=6.953] Xi Yang et al."Structuring oil-in-water emulsion by forming egg yolk/alginate complexes: Their potential application in fabricating low-fat mayonnaise-like emulsion gels and redispersible solid emulsions."Int J Biol Macromol. 2020 Mar;147:595
32. [IF=6.429] Limei Wang et al."Changes in cell wall metabolism and flavor qualities of mushrooms (Agaricus bernardii) under EMAP treatments during storage."Food Packaging Shelf. 2021 Sep;29:100732
33. [IF=6.057] Chenglong Sun et al."1,1′-binaphthyl-2,2′-diamine as a novel MALDI matrix to enhance the in situ imaging of metabolic heterogeneity in lung cancer."Talanta. 2020 Mar;209:120557
34. [IF=6.023] Yanju Xiao et al."Effective degradation of the mycotoxin patulin in pear juice by porcine pancreatic lipase."Food Chem Toxicol. 2019 Nov;133:110769
35. [IF=5.81] Chenning Zhang et al."Global Analysis the Potential Medicinal Substances of Shuangxia Decoction and the Process In Vivo via Mass Spectrometry Technology."Front Pharmacol. 2021; 12: 654807
36. [IF=5.64] Li Jie et al."Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation."Front Microbiol. 2020 Mar;0:228
37. [IF=5.64] Jing Xiao et al."Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor."Front Microbiol. 2020; 11: 614208
38. [IF=5.565] Tao Su et al."Frequent spicy food consumption is associated with reduced capsaicin and salty taste sensitivity but unchanged sour taste or intranasal trigeminal sensitivity."Food Qual Prefer. 2022 Mar;96:104411
39. [IF=5.485] Xiao-qiang Cao et al."CuFe2O4 supported on montmorillonite to activate peroxymonosulfate for efficient ofloxacin degradation."J Water Process Eng. 2021 Dec;44:102359
40. [IF=5.279] Derui Zhang et al."Transcriptome Analysis Reveals the Molecular Mechanism of GABA Accumulation during Quinoa (Chenopodium quinoa Willd.) Germination."J Agr Food Chem. 2021;69(41):12171–12186
41. [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
42. [IF=4.952] Guanyi Peng et al."Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber."Lwt Food Sci Technol. 2021 Sep;149:111905
43. [IF=4.759] Chao-Ran Li et al."Manual annotation combined with untargeted metabolomics for chemical characterization and discrimination of two major crataegus species based on liquid chromatography quadrupole time-of-flight mass spectrometry."J Chromatogr A. 2020 Feb
44. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460
45. [IF=4.411] Zhixin Wang et al."Rapid Characterization of Chemical Components in Edible Mushroom Sparassis crispa by UPLC-Orbitrap MS Analysis and Potential Inhibitory Effects on Allergic Rhinitis."Molecules. 2019 Jan;24(16):3014
46. [IF=4.39] Cailing Jiang et al."Highly uniform self-assembled monolayers of silver nanospheres for the sensitive and quantitative detection of glutathione by SERS."Dalton T. 2021 Aug;50(30):10436-10445
47. [IF=4.35] Huali Chen et al."High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice."Foods. 2019 Aug;8(8):308
48. [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
49. [IF=4.24] Mingxia Wu et al."Inhibitory effects of acorn (Quercus variabilis Blume) kernel-derived polyphenols on the activities of α-amylase, α-glucosidase, and dipeptidyl peptidase IV."Food Biosci. 2021 Oct;43:101224
50. [IF=4.142] Wang Chenxi et al."Systematic quality evaluation of Peiyuan Tongnao capsule by offline two-dimensional liquid chromatography/quadrupole-Orbitrap mass spectrometry and adjusted parallel reaction monitoring of quality markers."Anal Bioanal Chem. 2019 Nov;4
51. [IF=3.72] Tao Bao et al."Hydrophilic Carboxyl Cotton for in Situ Growth of UiO-66 and Its Application as Adsorbents."Ind Eng Chem Res. 2019;58(44):20331–20339
52. [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
53. [IF=2.494] Xi feng Zhang et al."A green and highly efficient method of extracting polyphenols from Lilium davidii var. unicolor Salisb using deep eutectic solvents."Chemical Engineering Communications. 2021 Jan 04
54. [IF=3.352] Yuhui Bai et al."Development of an organic acid compound disinfectant to control food-borne pathogens and its application in chicken slaughterhouses."Poultry Sci. 2022 Mar;:101842
55. [IF=9.423] Yi Li et al."Blockage of citrate export prevents TCA cycle fragmentation via Irg1 inactivation."Cell Rep. 2022 Feb;38:110391
56. [IF=3.739] Liming Wang et al."Metabolomic Study on Iohexol-Induced Nephrotoxicity in Rats Based on NMR and LC–MS Analyses."Chem Res Toxicol. 2022;XXXX(XXX):XXX-XXX
57. [IF=3.591] Bo Jiang et al."Developing Electropositive Citric Acid-Polyethylenimine Carbon Quantum Dot with High Biocompatibility and Labeling Performance for Mesenchymal Stem Cells in Vitro and in Vivo."New J Chem. 2021 Dec;:
58. [IF=6.576] Rui Wang et al."Quality Characteristics and Inhibitory Xanthine Oxidase Potential of 21 Sour Cherry (Prunus Cerasus L.) Varieties Cultivated in China."Front Nutr. 2021; 8: 796294
59. [IF=6.707] Nan Zhang et al."Growth of MOF@COF on corncob as effective adsorbent for enhancing adsorption of sulfonamides and its mechanism."Appl Surf Sci. 2022 Apr;580:152285
60. [IF=4.35] Qiong Yu et al."Preparation and Characterization of Solid Acid Catalysts for the Conversion of Sesamin into Asarinin in Sesame Oil."Foods. 2022 Jan;11(9):1225
61. [IF=5.154] Ying Jiang et al."Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice."Food Science and Human Wellness. 202
62. [IF=4.952] Wenyue Yu et al."Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches."LWT-FOOD SCIENCE AND TECHNOLOGY. 2022 Jun;163:1135
63. [IF=3.713] Wei Liu et al."Effect of moderate hydrothermal-acidic modified potato pulp on the rheological properties of wheat dough."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY