日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Preliminary tossing post-harvest: Unraveling its role in aroma enhancement of large-leaf oolong tea

采摘后初步抛茶：揭示其在提升大叶乌龙茶香气中的作用

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103414
Hao, Mengjiao; Zhang, Zhenbiao; Lai, Xingfei; Cao, Junxi; Zhang, Suwan; Li, Qiuhua; Chen, Ruohong; Lai, Zhaoxiang; Sun, Shili; Sun, Lingli
发表日期：2026
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Low-Dose, Post-Storage Dancong Tea Attenuates Hydroalcohol-Induced Gastric Damage via Modulation Antioxidant and Anti-Inflammatory Pathways.

低剂量、储存后单丛茶通过调节抗氧化和抗炎途径减轻水醇引起的胃损伤

期刊:Foods
影响因子:5.1
doi:10.3390/foods14162797
Jian Huanwei, Chen Ruohong, Sun Lingli, Li Qiuhua, Cao Junxi, Lai Xingfei, Zhang Zhenbiao, Zhang Suwan, Hao Mengjiao, Sun Shili, Chen Zhongzheng
炎症/感染
炎症
发表日期：2025
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Study on flavor quality formation in green and yellow tea processing by means of UPLC-MS approach

利用超高效液相色谱-质谱联用技术研究绿茶和黄茶加工过程中风味品质的形成

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.101342
Sun, Lingli; Wen, Shuai; Zhang, Suwan; Li, Qiuhua; Cao, Junxi; Chen, Ruohong; Chen, Zhongzheng; Zhang, Zhenbiao; Li, Zhigang; Li, Qian; Lai, Zhaoxiang; Sun, Shili
中风
心血管
发表日期：2024
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Mechanisms and quality variations of non-volatile and volatile metabolites in black tea from various ages of tea trees: Insights from metabolomics analysis

不同树龄茶树红茶中非挥发性和挥发性代谢物的作用机制及品质差异：代谢组学分析的启示

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.101470
Chen, Ruohong; Sun, Lingli; Zhang, Suwan; Li, Qiuhua; Wen, Shuai; Lai, Xingfei; Li, Qian; Cao, Junxi; Sun, Shili
代谢
发表日期：2024
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Effect of Black Tea Polysaccharides on Alleviating Type 2 Diabetes Mellitus by Regulating PI3K/Akt/GLUT2 Pathway

红茶多糖通过调节PI3K/Akt/GLUT2通路缓解2型糖尿病的作用

期刊:Foods
影响因子:5.1
doi:10.3390/foods13121908
Zhang, Zhenbiao; Deng, Xuming; Chen, Ruohong; Li, Qiuhua; Sun, Lingli; Cao, Junxi; Lai, Zhaoxiang; Lai, Xingfei; Wang, Zaihua; Sun, Shili; Zhang, Lingzhi
糖尿病
信号转导
PI3K/Akt
代谢
发表日期：2024
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Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation

利用代谢组学和微生物组学分析研究闭式发酵改善夏季红茶风味

期刊:Foods
影响因子:5.1
doi:10.3390/foods12183414
Wen, Lianghua; Sun, Lingli; Chen, Ruohong; Li, Qiuhua; Lai, Xingfei; Cao, Junxi; Lai, Zhaoxiang; Zhang, Zhenbiao; Li, Qian; Song, Guang; Sun, Shili; Cao, Fanrong
微生物学
代谢
发表日期：2023
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Aged black tea alleviates constipation in mice by modulating intestinal neurotransmitters and decreasing AQP3 and AQP9 expression

陈年红茶可通过调节肠道神经递质并降低 AQP3 和 AQP9 的表达来缓解小鼠便秘。

期刊:Food & Nutrition Research
影响因子:3.4
doi:10.29219/fnr.v67.9513
Wu, Yu; Li, Qiuhua; Cao, Junxi; Fan, Fenling; Gan, Lishe; Wu, Rihui; Jin, Jingwei; Chen, Ruohong; Sun, Lingli; Zhang, Zhenbiao; Lai, Xingfei; Wong, Wing-Leung; Sun, Shili; Li, Dongli
AQP9
AQP3
神经科学
发表日期：2023
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Six Types of Tea Reduce Acute Alcoholism in Mice by Enhancing Ethanol Metabolism, Suppressing Oxidative Stress and Inflammation

六种茶类通过增强乙醇代谢、抑制氧化应激和炎症来减轻小鼠急性酒精中毒症状

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2022.848918
Lai, Xingfei; Wang, Xinrong; Wen, Shuai; Sun, Lingli; Chen, Ruohong; Zhang, Zhenbiao; Li, Qiuhua; Cao, Junxi; Lai, Zhaoxiang; Li, Zhigang; Sun, Shili; Liu, Xiaohui
Immunology/Inflammation
发表日期：2022
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Tea and its components reduce the production of uric acid by inhibiting xanthine oxidase.

茶及其成分通过抑制黄嘌呤氧化酶来减少尿酸的产生

期刊:Food & Nutrition Research
影响因子:3.4
doi:10.29219/fnr.v66.8239
Wu Dan, Chen Ruohong, Zhang Wenji, Lai Xingfei, Sun Lingli, Li Qiuhua, Zhang Zhenbiao, Cao Junxi, Wen Shuai, Lai Zhaoxiang, Li Zhigang, Cao Fanrong, Sun Shili
信号转导
发表日期：2022
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Facile Synthesis Strategy from Sludge-Derived Extracellular Polymeric Substances to Nitrogen-Doped Graphene Oxide-Like Material and Quantum Dots

从污泥衍生的胞外聚合物到氮掺杂氧化石墨烯类材料和量子点的简便合成策略

期刊:ACS Omega
影响因子:3.7
doi:10.1021/acsomega.1c03804
Qiuyuan Lin, Hui Chen, Jianglin Cao, Junxi Zhang
发表日期：2021
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