207. [7.7] Ruilin Tan et al."Organic acid treatments on citrus insoluble dietary fibers and the corresponding effects on starch in vitro digestion."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Aug;275:134082 206. [8.5] Jue-jun Zhou et al."Structural characteristics of cell wall pectic polysaccharides from wampee and their decreased binding with pectinase by wampee polyphenol."FOOD CHEMISTRY.2024 Nov;459:140438 205. [10.7] Meng Jia et al."Isolated cassava cells: Comparison of structure and physicochemical properties with starch and whole flour."CARBOHYDRATE POLYMERS.2024 Nov;343:122467 204. [4] Yubin Ding et al."The occurring of astringency during persimmon pulp drying and its correlation with tannin derivatives."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Jun;:106386 203. [5.3] Li Xuerui et al."Pomelo Fiber-Stabilized Oil-in-Water Emulsion Gels: Fat Mimetic in Plant-Based Ice Cream."Food and Bioprocess Technology.2024 Jun;:1-11 202. [8.7] Yijie Wang et al."Ultrasonic/enzymatic extraction, characteristics and comparison of leechee peel polysaccharide."ULTRASONICS SONOCHEMISTRY.2024 Aug;108:106948 201. [IF=4.3] Nawei Zhang et al."Factors affecting the formation of delayed bitterness in sweet orange (Citrus sinensis (L.) Osbeck) juice."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Aug;132:106298 200. [IF=4.6] Qinhua Zheng et al."Investigating the Hepatoprotective Properties of Mulberry Leaf Flavonoids against Oxidative Stress in HepG2 Cells."MOLECULES".2024 Jan;29(11):2597 199. [IF=5] Luu Ngoc Hanh Cao et al."Alginate functionalized chitosan nanoparticles using multilayer co-axial electro-spraying for ovalbumin controlled release via oral delivery."JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY".2024 Jun;96:105733 198. [IF=2] He Huang et al."Preparation and evaluation of sunflower oil by enzymatic aqueous extraction."JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY".2024 Apr;: 197. [IF=3.8] Bing-jie Chen et al."Effect of ultrasound-assisted enzyme pretreatment on γ-aminobutyric acid content, eating quality and starch properties of germinated brown rice."JOURNAL OF CEREAL SCIENCE".2024 May;117:103904 196. [IF=4.6] Hua Xiong et al."Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114."MOLECULES".2024 Jan;29(8):1781 195. [IF=6.1] Lin Han et al."Metabolomic analysis, extraction, purification and stability of the anthocyanins from colored potatoes."Food Chemistry-X".2024 Apr;:101423 194. [IF=5.2] Wenqian Wang et al."Ultrasound-Assisted Multi-Enzyme Extraction for Highly Efficient Extraction of Polysaccharides from Ulva lactuca."Foods".2024 Jan;13(6):891 193. [IF=5] Peiwen Su et al."The antioxidant activity of polysaccharides from Armillaria gallica."Frontiers in Nutrition".2024; 11: 1277877 192. [IF=3.4] Gang Xiang et al."Impact of internal metal ions in tea polysaccharides on antioxidant potential and suppression of cancer cell growth."FITOTERAPIA.2024 Mar;173:105786 191. [IF=8.2] Qinyu Zhao et al."Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Feb;258:128920 190. [IF=11.2] Yonghong Li et al."Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing."CARBOHYDRATE POLYMERS.2024 Feb;326:121658 189. [IF=5.9] Jieying Peng et al."A simplified and efficient preparation process of pineapple leaf fibers via in-situ retting and degumming by Bacillus subtilis XW-18."INDUSTRIAL CROPS AND PRODUCTS.2023 Dec;206:117739 188. [IF=8.2] Xue Jiao et al."Ultrasound-assisted enzymatic extraction, structural characterization, and anticancer activity of polysaccharides from Rosa roxburghii Tratt fruit."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Nov;:127926 187. [IF=5.9] Zhi Yang et al."Enzymatic preparation and characterization of honey pomelo peel cellulose and its cellulose nanofibers."INDUSTRIAL CROPS AND PRODUCTS.2023 Dec;206:117655 186. [IF=6] Shuai Xu et al."Comparative evaluation of different enzyme pretreatment on the oxidative stability and volatile compounds of sunflower oil."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Sep;187:115385 185. [IF=8.4] Wei Li et al."Optimization of ultrasonic-assisted extraction of Platycodon grandiflorum polysaccharides and evaluation of its structural, antioxidant and hypoglycemic activity."ULTRASONICS SONOCHEMISTRY.2023 Nov;100:106635 184. [IF=10.7] Xin Guo et al."Improving enzyme accessibility in the aqueous enzymatic extraction process by microwave-induced porous cell walls to increase oil body and protein yields."FOOD HYDROCOLLOIDS.2024 Feb;147:109407 183. [IF=3.7] Yingyue Zhang et al."Flavor Characteristics of Navel Orange Wine Fermented by Saccharomyces cerevisiae SC-125 and Angel Yeast SY."Fermentation-Basel.10.3390/fermentation9100872 182. [IF=6.1] Yu Chen et al."Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter."Food Chemistry-X.10.1016/j.fochx.2023.100862 181. [IF=8.2] Ying Xin et al."Smart antimicrobial system based on enzyme-responsive high methoxyl pectin-whey protein isolate nanocomplex for fresh-cut apple preservation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.10.1016/j.ijbiomac.2023.127064 180. [IF=4.1] Fengli Chen et al."A modified strategy to improve the dissolution of flavonoids from Artemisiae Argyi Folium using ultrasonic-assisted enzyme-deep eutectic solvent system."JOURNAL OF CHROMATOGRAPHY A.2023 Aug;:464282 179. [IF=4.7] Zhang Lixia et al."Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace."Food Production Processing and Nutrition.2023 Dec;5(1):1-14 178. [IF=4.6] Yi Ma et al."Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine."MOLECULES.2023 Jan;28(13):5255 177. [IF=5.2] Qinzhang Jiang et al."Profiles of Free and Bound Phenolics and Their Antioxidant Capacity in Rice Bean (Vigna umbellata)."Foods.2023 Jan;12(14):2718 176. [IF=5.2] Dilinu Kuerban et al."Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity."Foods.2023 Jan;12(12):2407 175. [IF=7.425] Xiaomin Zhang et al."Preparation of core–shell hordein/pectin nanoparticles as quercetin delivery matrices: Physicochemical properties and colon-specific release analyses."FOOD RESEARCH INTERNATIONAL.2023 Aug;170:112971 174. [IF=3.693] Shinuo Cao et al."Chitosan-coated nanoliposomes for the enhanced stability of walnut angiotensin-converting enzyme (ACE) inhibitory peptide."JOURNAL OF FOOD SCIENCE.2023 Apr;: 173. [IF=7.758] Jiao Xie et al."Optimization of ellagic acid extraction from blueberry pulp through enzymatic hydrolysis combined with ultrasound-assisted organic solvent."Environmental Technology & Innovation.2023 Aug;31:103147 172. [3.251] Huatai Zhu et al."Targeted therapeutic effects of oral magnetically driven pectin nanoparticles containing chlorogenic acid on colon cancer."Particuology.2024 Jan;84:53 171. [4.036] Xiaohong Yu et al."A green method for decolorization of polysaccharides from alfalfa by S-8 macroporous resin and their characterization and antioxidant activity."RSC Advances.2023 Mar;13(14):9642-9653 170. [3.571] HuaYang Si et al."Characterization and comparison of polysaccharides from Achyranthes bidentata, Cyathula officinalis and Achyranthes aspera by saccharides mapping."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS.2023 Jan;:115272 169. [4.05] Gou, Chenchen et al."One-step enzymatic hydrolysis of sweet potato residue after gelatinization for bioethanol production by Saccharomyces cerevisiae."Biomass Conversion and Biorefinery.2023 Jan;:1-10 168. [1.628] Anning Liu et al."Efficient Ultrasonic-assisted Aqueous Enzymatic Method for Pecan Nut Kernel Oil Extraction with Quality Analysis."Journal of Oleo Science. 167. [5.123] Mingshan Lv et al."Development of Probiotic-Fermented Black Mulberry (Morus nigra L.) Juice and Its Antioxidant Activity in C2C12 Cells."Fermentation-Basel.2022 Dec;8(12):697 166. [5.581] Li, Yuanyuan et al."Simultaneous Extraction of Flavonoid Glycosides and Flavonoid Aglycones from Discarded Apple Branches by Enzyme-assisted Micelle-mediated Extraction with Cloud Point Enrichment Method."Food and Bioprocess Technology.2022 Dec;:1-13 165. [8.025] Gang Xiang et al."Antioxidant and hypoglycemic activity of tea polysaccharides with different degrees of fermentation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2022 Dec;: 164. [9.231] Peng-peng Sun et al."Regulation mechanism of magnetic field on pectinase and its preliminary application in postharvest sapodilla (Manilkara zapota)."FOOD CHEMISTRY.2023 May;409:135300 163. [3.352] Songzhi Xu et al."The Cell Wall Regeneration of Tobacco Protoplasts Based on Microfluidic System."Processes.2022 Dec;10(12):2507 162. [5.561] Shu-Fang Li et al."Insights into Protective Effects of Different Synbiotic Microcapsules on the Survival of Lactiplantibacillus plantarum by Electrospraying."Foods.2022 Jan;11(23):3872 161. [6.449] Zhuang Li et al."Isolation of essential oil from Mosla chinensis Maxim by surfactant-enzyme pretreatment in high-solid system and evaluation of its biological activity."INDUSTRIAL CROPS AND PRODUCTS.2022 Dec;189:115871 160. [9.336] Siting Wang et al."Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice."ULTRASONICS SONOCHEMISTRY.2023 Jan;92:106231 159. [11.889] Juanjuan Wan et al."Effects of enzymes on organic matter conversion in anaerobic fermentation of sludge to produce volatile fatty acids."BIORESOURCE TECHNOLOGY.2022 Dec;366:128227 158. [IF=6.212] Cheng Wei et al."Efficient separation of Cinnamomum camphora leaf essential oil and in vitro evaluation of its antifungal activity."Arabian Journal of Chemistry.2022 Nov;15:104225 157. [IF=4.927] Pingfan Zhou et al."A Comparison Study on Polysaccharides Extracted from Atractylodes chinensis (DC.) Koidz. Using Different Methods: Structural Characterization and Anti-SGC-7901 Effect of Combination with Apatinib."MOLECULES.2022 Jan;27(15):4727 156. [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 155. [IF=6.056] Cheng Wei et al."Optimization of ultrasound assisted aqueous enzymatic extraction of oil from Cinnamomum camphora seeds."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jul;164:113689 154. [IF=7.491] Jiaqi Wang et al."Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment."Ultrason Sonochem. 2022 May;86:106004 153. [IF=2.679] Kangyu Zhao et al."Response Surface Optimization of Enzyme Pretreatment Improves Yield of Ethanol-Extracted Lipids from Nannochloropsis oceanica."EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 152. [IF=7.491] Jiaqi Wang et al."Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics."Ultrason Sonochem. 2021 Dec;81:105866 151. [IF=5.645] Zhuang Li et al."Enzyme-deep eutectic solvent pre-treatment for extraction of essential oil from Mentha haplocalyx Briq. leaves: Kinetic, chemical composition and inhibitory enzyme activity."Ind Crop Prod. 2022 Mar;177:114429 150. [IF=4.952] Xueshan Yang et al."Enhancement of the aroma in low-alcohol apple-blended pear wine mixed fermented with Saccharomyces cerevisiae and non-Saccharomyces yeasts."Lwt Food Sci Technol. 2022 Feb;155:112994 149. [IF=3.638] Meina Zhang et al."Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid."Journal Of The Science Of Food And Agriculture. 2021 Dec 14 148. [IF=1.713] Xiao-rui Lu et al."Evaluation of yield and quality properties of Elaeagnus mollis oil produced by ultrasound-assisted solvent enzymatic extraction."Int J Food Eng. 2021 Dec;17(12):999-1008 147. [IF=4.952] Jie Chen et al."A turn-on fluorescence biosensor for sensitive detection of carbaryl using flavourzyme-stabilized gold nanoclusters."Lwt Food Sci Technol. 2022 Mar;157:113099 146. [IF=2.727] Qinyuan Liu et al."Quality and aroma characteristics of honey peach wines as influenced by different maturity."Int J Food Prop. 2020;23(1):445-458 145. [IF=3.215] Gebreluel Temesgen et al."Optimization of enzymatic degradation of dealginated kelp waste through response surface methodology."J Appl Phycol. 2020 Feb;32(1):529-537 144. [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):175-184 143. [IF=4.35] Wanpei Tang et al."Phenolic Compounds Profile and Antioxidant Capacity of Pitahaya Fruit Peel from Two Red-Skinned Species (Hylocereus polyrhizus and Hylocereus undatus)."Foods. 2021 Jun;10(6):1183 142. [IF=4.952] Jin-yu Chen et al."Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage."Lwt Food Sci Technol. 2020 Jun;128:109448 141. [IF=4.952] Zaizhi Liu et al."Efficient extraction of essential oil from Cinnamomum burmannii leaves using enzymolysis pretreatment and followed by microwave-assisted method."Lwt Food Sci Technol. 2021 Jul;147:111497 140. [IF=4.952] Yue Hu et al."Effect of microwave-assisted hydrothermal extraction on the bioactive compounds and antioxidant activities of dateplum persimmon juice and vinegar."Lwt Food Sci Technol. 2022 Jan;154:112642 139. [IF=5.118] Tian Fang et al."Enzymatic Degradation of Gracilariopsis lemaneiformis Polysaccharide and the Antioxidant Activity of Its Degradation Products."Mar Drugs. 2021 May;19(5):270 138. [IF=5.279] Xiaojing Sheng et al."Comparative Evaluation of Key Aroma-Active Compounds in Sweet Osmanthus (Osmanthus fragrans Lour.) with Different Enzymatic Treatments."J Agr Food Chem. 2021;69(1):332–344 137. [IF=5.396] Youdong Li et al."Evaluation of the functional quality of rapeseed oil obtained by different extraction processes in a Sprague-Dawley rat model."Food Funct. 2019 Oct;10(10):6503-6516 136. [IF=5.645] Qiang Zhang et al."Aqueous enzyme-ultrasonic pretreatment for efficient isolation of essential oil from Artemisia argyi and investigation on its chemical composition and biological activity."Ind Crop Prod. 2020 Dec;158:113031 135. [IF=5.645] Zaizhi Liu et al."Efficient aqueous enzymatic-ultrasonication extraction of oil from Sapindus mukorossi seed kernels."Ind Crop Prod. 2019 Aug;134:124 134. [IF=7.514] Dongbei Shen et al."Ultrasound-assisted adsorption/desorption of jujube peel flavonoids using macroporous resins."Food Chem. 2022 Jan;368:130800 133. [IF=9.147] Jing Cao et al."Preparation of modified citrus pectin (MCP) using an advanced oxidation process with hydroxyl radicals generated by UV-H2O2."Food Hydrocolloid. 2020 May;102:105587 132. [IF=9.297] Kexin Hou et al."Aqueous enzymatic pretreatment ionic liquid–lithium salt based microwave–assisted extraction of essential oil and procyanidins from pinecones of Pinus koraiensis."J Clean Prod. 2019 Nov;236:117581 131. [IF=9.642] Jiahong Wang et al."Saccharogenic refining of Ginkgo biloba leaf residues using a cost-effective enzyme cocktail prepared by the fungal strain A32 isolated from ancient ginkgo biloba tree."Bioresource Technol. 2020 Dec;317:123980 130. [IF=13.273] Juanjuan Wan et al."Enzyme immobilization on amino-functionalized Fe3O4@SiO2 via electrostatic interaction with enhancing biocatalysis in sludge dewatering."Chem Eng J. 2022 Jan;427:131976 129. [IF=2.863] Quan Li et al."Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee (Clausena lansium (Lour.) Skeel) leaves."Food Sci Nutr. 2019 Jan;7(1):76-85 128. [IF=3.004] Shuhao Huo et al."Enzyme-Assisted Extraction of Oil from Wet Microalgae Scenedesmus sp. G4."Energies. 2015 Aug;8(8):8165-8174 127. [IF=4.759] Fengli Chen et al."An approach for extraction of kernel oil from Pinus pumila using homogenate-circulating ultrasound in combination with an aqueous enzymatic process and evaluation of its antioxidant activity."J Chromatogr A. 2016 Nov;1471:68 126. [IF=4.759] Bin Hu et al."A method for extracting oil from cherry seed by ultrasonic-microwave assisted aqueous enzymatic process and evaluation of its quality."J Chromatogr A. 2019 Feb;1587:50 125. [IF=5.516] Jianping Wei et al."Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species."Food Microbiol. 2019 Jun;79:66 124. [IF=5.645] Kexin Hou et al."Composition, characteristics and antioxidant activities of fruit oils from Idesia polycarpa using homogenate-circulating ultrasound-assisted aqueous enzymatic extraction."Ind Crop Prod. 2018 Jul;117:205 123. [IF=5.645] Fengli Chen et al."Isolation of essential oil from the leaves of Polygonum viscosum Buch-ham. using microwave-assisted enzyme pretreatment followed by microwave hydrodistillation concatenated with liquid–liquid extraction."Ind Crop Prod. 2018 Feb;112:327 122. [IF=6.953] Chaomin Yin et al."Optimization of enzymes-microwave-ultrasound assisted extraction of Lentinus edodes polysaccharides and determination of its antioxidant activity."Int J Biol Macromol. 2018 May;111:446 121. [IF=6.953] Yong-ming Zhao et al."Extraction, purification and anti-proliferative activities of polysaccharides from Lentinus edodes."Int J Biol Macromol. 2016 Dec;93:136 120. [IF=7.312] Guoqiang Cui et al."An efficient approach for the enzyme-enhanced extraction of camptothecin and 10-hydroxycamptothecin from the samara of Camptotheca acuminata using an ionic liquid solution."Sep Purif Technol. 2018 Jul;200:102 119. [IF=7.312] Fengli Chen et al."A new approach for obtaining trans-resveratrol from tree peony seed oil extracted residues using ionic liquid-based enzymatic hydrolysis in situ extraction."Sep Purif Technol. 2016 Oct;170:294 118. [IF=9.147] Jianzhong Zhu et al."Preparation and characterization of pectin/chitosan beads containing porous starch embedded with doxorubicin hydrochloride: A novel and simple colon targeted drug delivery system."Food Hydrocolloid. 2019 Oct;95:562 117. [IF=9.381] Jin Wang et al."Optimization of polysaccharides extraction from Tricholoma mongolicum Imai and their antioxidant and antiproliferative activities."Carbohyd Polym. 2015 Oct;131:322 116. [IF=9.642] Shiyan Zheng et al."Effect of kelp waste extracts on the growth and lipid accumulation of microalgae."Bioresource Technol. 2016 Feb;201:80 115. Zheng, Shiyan, et al. "Effect of kelp waste extracts on the growth and lipid accumulation of microalgae." Bioresource technology 201 (2016): 80-88.https://doi.org/10.1016/j.biortech.2015.11.038 114. Fengli Chen, Xinglong Zhang, Xinqi Du, Lei Yang, Yuangang Zu, Fengjian Yang, A new approach for obtaining trans-resveratrol from tree peony seed oil extracted residues using ionic liquid-based enzymatic hydrolysis in situ extraction, Separation and Purific 113. Zhang, Qiang, et al. "Aqueous enzyme-ultrasonic pretreatment for efficient isolation of essential oil from Artemisia argyi and investigation on its chemical composition and biological activity." Industrial Crops and Products 158 (2020): 113031.https://doi. 112. Fengli Chen, Qiang Zhang, Huiyan Gu, Lei Yang, An approach for extraction of kernel oil from Pinus pumila using homogenate-circulating ultrasound in combination with an aqueous enzymatic process and evaluation of its antioxidant activity, Journal of Chroma 111. Chen, Fengli, et al. "Isolation of essential oil from the leaves of Polygonum viscosum Buch-ham. using microwave-assisted enzyme pretreatment followed by microwave hydrodistillation concatenated with liquid–liquid extraction." Industrial Crops and Products 110. Li, Quan, et al. "Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee (Clausena lansium (Lour.) Skeel) leaves." Food science & nutrition 7.1 (2019): 76-85.https://doi.org/10.1002/fsn3.795 109. Bin Hu, Haoyuan Wang, Linfeng He, Yi Li, Cheng Li, Zhiqing Zhang, Yuntao Liu, Kang Zhou, Qing Zhang, Aiping Liu, Shuxiang Liu, Yadong Zhu, Qingying Luo, A method for extracting oil from cherry seed by ultrasonic-microwave assisted aqueous enzymatic process 108. Jin Wang, Yongming Zhao, Wei Li, Zhibao Wang, Lixia Shen, Optimization of polysaccharides extraction from Tricholoma mongolicum Imai and their antioxidant and antiproliferative activities, Carbohydrate Polymers, Volume 131, 2015, Pages 322-330, ISSN 0144-8 107. Zheng, Shiyan, et al. "Effect of kelp waste extracts on the growth and lipid accumulation of microalgae." Bioresource technology 201 (2016): 80-88.https://doi.org/10.1016/j.biortech.2015.11.038 106. Guoqiang Cui, Xuebing Yang, Tingting Liu, Zaizhi Liu, Lei Yang, An efficient approach for the enzyme-enhanced extraction of camptothecin and 10-hydroxycamptothecin from the samara of Camptotheca acuminata using an ionic liquid solution, Separation and Puri 105. Tan, Ting, et al. "An enzymatic protocol for absolute quantification of analogues: application to specific protopanoxadiol-type ginsenosides." Green Chemistry 17.4 (2015): 2580-2586. 104. Wei, Jianping, et al. "Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species." Food microbiology 79 (2019): 66-74.https://doi.org/10.1016/j.fm.2018.11.008 103. Chen, Jin-yu, et al. "Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage." LWT 128 (2020): 109448.https://doi.org/10.1016/j.lwt.2020.109448 102. Zhao, Yong-ming, et al. "Extraction, purification and anti-proliferative activities of polysaccharides from Lentinus edodes." International journal of biological macromolecules 93 (2016): 136-144.https://doi.org/10.1016/j.ijbiomac.2016.05.100 101. 林諾怡,劉袆帆,王琴,成堅,梁嘉熹.金柚幼果多糖的結(jié)構(gòu)鑒定與免疫調(diào)節(jié)作用[J].現(xiàn)代食品科技,2020,36(09):1-8. 100. 徐佳,左勇,易媛,馬倩,胡琨.凱特杏酒的發(fā)酵條件優(yōu)化及風味變化研究[J].中國釀造,2020,39(11):137-142. 99. 王琪,雷秀娟,張浩,王英平.三七原生質(zhì)體的制備[J].江蘇農(nóng)業(yè)科學,2020,48(19):45-48. 98. 郭玲玲,胡夢坤,史鐵嘉.紫蘇沙果飲料的開發(fā)研究[J].農(nóng)業(yè)科技與裝備,2020(06):42-43+47. 97. 呂曉萍,王陽,張旻昊,楊仁黨.生物酶預(yù)處理方式對沉香精油提取效果的影響[J].造紙科學與技術(shù),2020,39(06):13-20. 96. 官小鳳,劉志云,肖融,劉作華.液態(tài)發(fā)酵飼料連續(xù)發(fā)酵工藝[J].農(nóng)業(yè)工程學報,2020,36(21):300-307. 95. 王少曼,張彥軍,吳剛,徐飛,胡榮鎖,譚樂和.菠蘿蜜果酒分批發(fā)酵動力學模型研究[J].食品與發(fā)酵工業(yè),2021,47(04):74-79. 94. 姚靜,蔣玉梅.玫瑰添加對蜂蜜酒品質(zhì)的影響[J].安徽農(nóng)業(yè)科學,2020,48(21):172-175. 93. 徐艷陽,趙玉娟,高峰,王二雷,魯海玲,李雪鳳,姜雯雯,陳艷.高效液相色譜法分析中國人參不同部位中多酚類化合物[J].食品科學,2021,42(04):240-246. 92. 米佳,祿璐,羅青,張志娟,李曉鶯,金波,尼珍,閆亞美.超聲波輔助酶法提取黑果枸杞花色苷的工藝優(yōu)化及其穩(wěn)定性研究[J].食品科技,2020,45(08):187-191. 91. 蔣彤,呂新林,凌華山,陳斌,田潘婷,朱晶晶,王智民,劉志高,劉繼延.南酸棗皮果酒的化學成分和體外生物活性研究[J].食品研究與開發(fā),2021,42(03):1-7. 90. 袁德成, 王菲, 崔新爽,等. 水酶法提取紫蘇籽油脂工藝[J]. 植物研究, 2019, 39(4):619-626. 89. 譚傳波, 田華, 賴瓊瑋,等. 不同工藝山茶油中生物活性物質(zhì)含量的比較[J]. 中國油脂, 2018, 43(12):48-51+56. 88. 孫時光, 左勇, 徐佳, et al. 外源添加物對桑椹果酒高級醇的影響[J]. 食品與發(fā)酵工業(yè), 2019, 045(019):180-187. 87. 王青, 王曉東, 程安瑋,等. 酶解預(yù)處理對水酶法提取牡丹籽油提油率的影響[J]. 中國食物與營養(yǎng), 2019(10). 86. 戴浩, 張曉偉, 李風濤,等. 酶解組合高速勻漿法提取人參總皂苷和多糖[J]. 保鮮與加工, 2020, v.20;No.118(03):145-153. 85. 呂慧娟, 郭兵, 韓建東,等. 酶法提取金針菇菇根寡糖的研究初報[J]. 山東農(nóng)業(yè)科學, 2015(2):114-118. 84. 劉倩茹, 趙光遠, 王瑛瑤,等. 水酶法提取油茶籽油的工藝研究[J]. 中國糧油學報, 2011(08):43-47. 83. 李麗. 食用菌中還原型谷胱甘肽的提取及熒光檢測[J]. 食品工業(yè)科技, 2015, 36(024):264-268. 82. 葉琳琳, 張艷, 賴春香,等. 生物酶法軟化胡蘿卜的研究[J]. 食品研究與開發(fā), 2016, 37(24):78-82. 81. 李麗.甘薯中還原型谷胱甘肽的提取及熒光檢測[J].中國食品添加劑,2015(07):162-166. 80. 張玉鋒, 王揮, 宋菲,等. 水酶法提取棕櫚油的工藝研究[J]. 糧油食品科技, 2019, 027(002):24-28. 79. 蔣景龍.柑橘皮中GSH的復合酶法提取及熒光檢測[J].食品研究與開發(fā),2015,36(19):48-51. 78. 王新嘉, 雷國風, 翟志軍,等. 平菇多糖中蛋白質(zhì)脫除方法的比較[J]. 食品研究與開發(fā), 2017, 38(5):111-118. 77. 秦梅頌 周國梁 張麗娟 等. 響應(yīng)面法優(yōu)化鳳尾草中木犀草素的酶法提取工藝[J]. 中成藥 2017 039(012):2622-2624. 76. 孫磊磊 康健 鄒積赟. 響應(yīng)面優(yōu)化酶法輔助提取葡萄葉白藜蘆醇工藝[J]. 食品科技 2015 040(002):276-281. 75. 李依娜 鄒穎 余元善 肖更生 徐玉娟 鄒波.不同酚酸對三華李清汁貯藏期間色澤穩(wěn)定性的比較分析[J].現(xiàn)代食品科技 2020 36(07):165-172+16. 74. 金湛, 朱英, 程榆平,等. 酶解提取紅花中脫水紅花黃色素B工藝的優(yōu)化[J]. 中成藥, 2016(7):1640-1643. 73. 鄭平平, 何昱, 金湛,等. 遺傳算法優(yōu)化紅腺忍冬葉中綠原酸的酶解提取工藝[J]. 中華中醫(yī)藥學刊, 2017(03):211-214. 72. 李文, 王陶, 秦杰,等. 紫薯黃冠梨復合果醋醋酸發(fā)酵工藝研究[J]. 食品工業(yè), 2018. 71. 儲淵明, 李文, 王陶,等. 紫薯黃冠梨復合果酒釀制工藝研究[J]. 糧油食品科技, 2017, 025(006):61-64. 70. 賴紅芳, 鄧晰朝, 歐陽淼. 酶法提取山豆根總黃酮的工藝研究[J]. 湖北農(nóng)業(yè)科學, 2014, 53(019):4657-4660. 69. 黃秀香, 蘇丹靜, 賴紅芳. 超聲波協(xié)同復合酶法提取半邊蓮中黃酮苷的工藝研究. 江蘇農(nóng)業(yè)科學, 2012. 68. 杜斌,林棟,周笑犁,吳文能,曹森,王繼玥.藍莓皮渣酵素的制備及其理化特性[J].食品工業(yè),2019,40(09):116-121. 67. 陳銘中 劉志芳 吳海珍 等. 響應(yīng)面法優(yōu)化發(fā)酵青梅酒澄清工藝[J]. 中國釀造 2020 039(003):84-87. 66. 李萍, 毛燕, 朱江,等. 酶解法制備姜汁及其抑制大腸埃希菌O157:H7的研究[J]. 中國微生態(tài)學雜志, 2014, 26(004):388-390,399. 65. 張月穎, 李國勝, 白新鵬,等. 酶法液化火龍果果漿的工藝研究[J]. 現(xiàn)代食品科技, 2017, 11(v.33;No.219):171-176. 64. 王家健, 高亞榮, 梁璐,等. 酶法制取速溶茶[J]. 江蘇農(nóng)業(yè)科學, 2012(03):260-262 63. 宋自力, 廖頭根, 張偉,等. 白腐真菌血紅密孔菌漆酶復合酶預(yù)處理煙梗絲的響應(yīng)面法優(yōu)化[J]. 菌物學報, 2020, v.39;No.203(05):148-161. 62. 王蘭英 唐萌 徐盼菊 等. 4種方法提取花臉香蘑胞內(nèi)多糖及其理化性質(zhì)比較研究[J]. 河南工業(yè)大學學報（自然科學版） 2017 038(003):61-66. 61. 陳孝云 王洪新 呂文平 等. 不同提取方法對佛手多糖性質(zhì)和乙醇脫氫酶活性的影響[J]. 安徽農(nóng)業(yè)科學 2018 046(023):131-135. 60. 小全, 任廣躍, 段續(xù),等. 黑棗粉噴霧干燥工藝優(yōu)化[J]. 食品與機械, 2017(6). 59. 賴紅芳, 鄧秋芬. 雞骨草中三萜酸的提取工藝研究[J]. 時珍國醫(yī)國藥, 2013, 24(1):103-105. 58. 張荔菲, 劉瑩, 王益,等. 超聲輔助酶法提取柚子皮多糖工藝的響應(yīng)面優(yōu)化[J]. 食品工業(yè)科技, 2018, 039(005):146-150. 57. 鄧藝婷, 趙悅竹, 王盼盼,等. 超聲波協(xié)同復合酶提取水飛薊果托總黃酮的工藝條件優(yōu)化[J]. 現(xiàn)代畜牧獸醫(yī), 2019(09):7-11. 56. 巫永華, 劉夢虎, 孫悅,等. 超聲微波輔助酶法提取黑豆皮水溶性膳食纖維及理化特性分析[J]. 食品工業(yè)科技, 2020, 041(006):8-14. 55. 閆安, 張秀玲, 杜妹玲,等. 薇菜天然復配保鮮劑配方的優(yōu)化及其對薇菜貯藏期生理指標的影響[J]. 食品工業(yè)科技, 2019, v.40;No.420(04):286-291. 54. 汪建紅, 袁偉, 韓平東. 荸薺皮中多糖的提取,純化及抗氧化性研究[J]. 食品與機械, 2016, 032(007):156-160. 53. 劉軍波, 鄒禮根, 趙蕓. 荷葉營養(yǎng)成分及其水提取物抗氧化活性研究[J]. 浙江農(nóng)業(yè)科學, 2015, 1(11):1791. 52. 江鑫,曹君,白新鵬,李川,曹忠艷,馮琤.紅心火龍果籽的營養(yǎng)成分分析[J].天然產(chǎn)物研究與開發(fā),2018,30(02):232-238. 51. 封杏嵐, 黃程青, 徐瀹澄,等. 白蕓豆醇溶蛋白的提取工藝研究[J]. 農(nóng)產(chǎn)品加工, 2019, No.487(17):35-39. 50. 王 聞, 莊新姝, 余 強,等. 混合酶對經(jīng)不同預(yù)處理的甜高粱稈渣的水解[J]. 農(nóng)業(yè)工程學報, 2011, 27(13):147-151. 49. 陳安徽, 巫永華, 劉恩岐,等. 山楂葉多酚的酶法提取及抗氧化活性研究[J]. 食品科技, 2017, 042(002):203-208. 48. 巫永華, 劉恩岐, 張建萍,等. 山楂葉多酚的純化及其抗氧化特性與組分分析[J]. 食品與發(fā)酵工業(yè), 2020, 046(002):165-172. 47. 楊輝, 荊雄, 蘇文,等. 復合酶解及大曲糖化對柿子出汁率和還原糖度的影響[J]. 陜西科技大學學報, 2018, 036(004):P.52-56. 46. 龍海濤, 薛利新, 張志霞,等. 固定化混合酶提取番茄紅素的工藝研究[J]. 食品工業(yè)科技, 2014, 35(004):189-193. 45. 李惠 熊忠飛 李喜宏. 響應(yīng)面法優(yōu)化蘆筍多糖提取工藝及抗氧化性研究[J]. 中國調(diào)味品 2020 v.45;No.495(05):4-9+15. 44. 李靜 鄧青云 劉愛璐 等. 響應(yīng)面優(yōu)化微波輔助酶法提取柚皮多糖工藝[J]. 食品工業(yè)科技 2016(24):283-287. 43. 范菊娣 王穎 張玨 等. 半枝蓮中微量元素與活性成分含量的量變分析[J]. 化學研究與應(yīng)用 2017 08(v.29):62-68. 42. 周麗芳 田秋 劉麗 等. 傳統(tǒng)提取法和酶轉(zhuǎn)化法從虎杖中制備白藜蘆醇的比較研究[J]. 長治醫(yī)學院學報 2016(5). 41. 范菊娣 覃容貴 張玨 等. 主成分和聚類分析法對不同產(chǎn)地半枝蓮的綜合質(zhì)量評價[J]. 中國實驗方劑學雜志 2016(23):40-44. 40. 林炎娟 姜翠翠 周丹蓉 等. 不同取汁工藝對青竹梅出汁率及品質(zhì)的影響[J]. 食品安全質(zhì)量檢測學報 2019 010(024):8345-8351. 39. 關(guān)小鶯 溫靖 徐玉娟 等. HS-SPME-GC-MS聯(lián)用技術(shù)分析南高叢藍莓濁汁酶解前后揮發(fā)性成分[J]. 熱帶作物學報 2017 038(009):1752-1758. 38. 李巧鳳, 熊漢國, 熊舟翼. 甜柿果醋發(fā)酵工藝優(yōu)化及抗氧化研究[J]. 中國調(diào)味品, 2020, 045(006):14-19. 37. 賴紅芳, 溫曉娟. 果膠酶法提取翠云草中總黃酮的工藝優(yōu)選[J]. 中國實驗方劑學雜志, 2012, 18(23):34-36. 36. 包怡紅 郭陽. 響應(yīng)面試驗優(yōu)化超聲波輔助水酶法提取松籽油工藝及其氧化穩(wěn)定性[J]. 食品科學 2016 37(22). 35. 田英華, 劉曉蘭, 鄭喜群. 固定化果膠酶的制備及其澄清橘子汁的研究[J]. 保鮮與加工, 2019, 019(001):68-71. 34. 向宇 魯群 譚軍 張久亮 劉睿 朱和平.響應(yīng)面分析優(yōu)化枸杞渾濁汁飲料穩(wěn)定工藝研究[J].核農(nóng)學報 2017 31(11):2154-2163. 33. 姚遠 陶玉貴 葛飛 等. 兩種釀酒酵母發(fā)酵對桑葚米酒理化品質(zhì)及香氣成分的影響[J]. 食品工業(yè)科技 2019 040(024):242-250 261. 32. 王丹丹, 段紅梅, 王順余,等. 長白楤木果實玫瑰花復合飲料的研制[J]. 食品研究與開發(fā), 2020(3):85-91. 31. 顧曉颋, 董慶利, 戴澄,等. 果膠酶處理提高蘆薈出汁率的優(yōu)化研究[J]. 農(nóng)產(chǎn)品加工(學刊), 2010, 000(010):24-26. 30. 衛(wèi)茹, 高文濤, 呂睿,等. 馬齒莧山楂汁復合飲料的研究[J]. 農(nóng)產(chǎn)品加工, 2018(4): 7-9. 29. 由璐, 趙艷雪, 隋茜茜,等. 預(yù)處理對歐李酒品質(zhì)及抗氧化的影響[J]. 食品研究與開發(fā), 2019, 40(14):13-19. 28. 沙云菲, 董惠忠, 張耀,等. 降解上部煙葉大分子物質(zhì)的復合酶配制與條件優(yōu)化[J]. 中國煙草科學, 2018, v.39(03):80-88. 27. 田園, 吳祖芳, 翁佩芳,等. 酶解法制備胡柚汁的響應(yīng)面優(yōu)化[J]. 寧波大學學報:理工版, 2019(4):20-24. 26. 羅進, 劉芳梅, 趙雷,等. 酶解條件對火龍果甜菜紅素含量和出汁率的影響[J]. 現(xiàn)代食品科技, 2018(5). 25. 鄭覃, 王青霞, 李建穎. 酶法輔助提取黑果枸杞花色苷工藝優(yōu)化[J]. 食品研究與開發(fā), 2018, 039(008):35-40. 24. 孫艷, 蒲陸梅, 龍海濤,等. 輝光放電等離子體對蘋果汁中棒曲霉素降解作用及對蘋果汁品質(zhì)的影響[J]. 食品工業(yè)科技, 2015, 36(024):104-108. 23. 王喜萍, 姜曉坤. 薏米蘆薈復合飲料的工藝研究[J]. 食品與機械, 2013, 029(003):234-237. 22. 梁敏, 包怡紅. 藍靛果酒發(fā)酵工藝優(yōu)化及發(fā)酵過程對花色苷的影響[J]. 食品科學, 2018, v.39;No.575(10):157-163. 21. 劉維兵, 王舸楠, 王犁燁,等. 葡萄海棠果酵素發(fā)酵工藝優(yōu)化及體外抑菌與抗氧化活性的研究[J]. 食品工業(yè)科技, 2019. 20. 陳秀枝, 沈辰婷, 曹未音,等. 菊芋中菊糖提取方法的比較[J]. 江蘇農(nóng)業(yè)科學, 2013, 41(11):312-314. 19. 張珍, 翟丹云, 陳慶安,等. 草莓枸杞酒生產(chǎn)工藝的研究[J]. 農(nóng)業(yè)科技與信息, 2018, 000(019):43-46. 18. 孫慧, 林強, 李佳佳,等. 粉煤灰基陶瓷膜過濾蘋果汁及其污染機理研究[J]. 食品工業(yè)科技, 2017, 38(007):216-220. 17. 任婷婷, 岳田利, 魏欣,等. 益生菌發(fā)酵蘋果漿工藝優(yōu)化及發(fā)酵前后揮發(fā)性風味成分分析[J]. 食品科學, 2019, 40(08):87-93. 16. 孟翔宇, 趙彥巧, 李鈺琨,等. 玫瑰茄花色苷微膠囊的制備及其穩(wěn)定性與釋放性的評價[J]. 食品工業(yè)科技, 2019, 040(014):174-181. 15. 包怡紅, 王芳, 孫義玄,等. 熱浸漬-酶法提高藍莓果漿出汁率工藝研究[J]. 安徽農(nóng)業(yè)科學, 2014(13):291-295+302. 14. 張莉靜, 趙叢枝, 張子德. 混料設(shè)計在無花果汁乳酸菌發(fā)酵劑配比研究中的應(yīng)用[J]. 食品工業(yè), 2015, 036(002):64-68. 13. 何義, 李寧, 淑英. 山楂酒飲料的加工工藝[J]. 食品研究與開發(fā), 2015(3):9-13. 12. 康小虎, 高哲, 秦愛霞,等. 山楂紅酒中原花青素的硫解-HPLC法分析[J]. 釀酒科技, 2014, 000(006):102-106. 11. 宋慧, 馬利華, 陳學紅,等. 山楂復合果醋發(fā)酵工藝的研究[J]. 食品工業(yè)科技, 2014(23):95-99. 10. 張雪, 于重偉, 鄒汶蓉,等. 富含V_C菇娘果米醋的研究[J]. 食品工業(yè)科技, 2019, v.40;No.440(24):131-136. 9. 黃秀香, 賴紅芳, 李植偉. 復合酶輔助超聲提取穿破石中黃酮苷工藝優(yōu)化[J]. 醫(yī)藥導報, 2013, 032(005):664-666. 8. 鄭鈞予, 丑建棟, 彭曉龍,等. 復合酶法提取黑木耳多糖方法優(yōu)化[J]. 安徽農(nóng)業(yè)科學, 2015, 000(003):183-185. 7. 栗亞男, 宋慧, 強阿娟,等. 復合果酒發(fā)酵工藝的研究[J]. 中國食品添加劑, 2014. 6. 栗亞男 宋慧 強阿娟 等. 響應(yīng)面法優(yōu)化山楂復合果醋發(fā)酵工藝[J]. 中國調(diào)味品 2015 000(001):57-61. 5. 趙叢枝 寇天舒 張子德. 發(fā)酵型無花果果酒加工工藝的研究[J]. 食品研究與開發(fā) 2014 000(013):79-82. 4. 黃秀香 覃玥 黃艷梅. 半枝蓮多糖提取工藝優(yōu)化[J]. 食品與機械 2013 02(2):126-126. 3. 周晨 王清爽 翟慶洲 等. 介孔分子篩MCM-48對果膠酶吸附研究[J]. 化學世界 2018 059(002):103-109. 2. 邵曉慶 贠建民 艾對元 張紊瑋 趙洪源.不同澄清劑對野草莓果酒澄清效果的比較[J].甘肅農(nóng)業(yè)大學學報 2015 50(04):121-127+134. 1. 趙寧 魏新元 樊明濤 等. SPME-GC-MS結(jié)合電子鼻技術(shù)分析不同品種獼猴桃酒香氣物質(zhì)[J]. 食品科學 2019 v.40;No.611(22):257-263.