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

Study on bitterness reduction and aroma enrichment of Kejia green tea based on storage duration through UPLC-MS/GC-MS technology

利用UPLC-MS/GC-MS技术研究柯佳绿茶储存时间对苦味降低和香气增强的影响

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2026.103867
Wu, Ping; Ni, He; Zhang, Suwan; Chen, Ruohong; Hao, Mengjiao; Sun, Lingli; Lai, Xingfei; Zhang, Zhenbiao; Sun, Shili; Li, Qiuhua
多发性硬化症
发表日期：2026
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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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Comparative study of intelligent sensory technologies combined multiple metabolomics in evaluating sensory attributes and health profiles across different grades and varieties of green tea-processed mulberry leaf tea

本研究采用多种代谢组学方法，对不同等级和品种的桑叶绿茶进行感官特性和健康指标的评价，并比较了智能感官技术的应用。

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102518
Lin, Junhui; Yang, Zhangchang; Li, Qian; Wang, Weifei; Liao, Sentai; Xing, Dongxu; Chen, Ruohong; Pang, Daorui; Zou, Yuxiao
代谢
发表日期：2025
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Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics

堆发酵时间对单一品种大叶黑茶口感的影响：来自代谢组学和微生物组学的启示

期刊:Foods
影响因子:5.1
doi:10.3390/foods14040670
Yang, Wanying; Chen, Ruohong; Sun, Lingli; Li, Qiuhua; Lai, Xingfei; Zhang, Zhenbiao; Lai, Zhaoxiang; Hao, Mengjiao; Li, Qian; Lin, Sen; Ni, He; Sun, Shili
微生物学
代谢
发表日期：2025
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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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Mechanism of Green Tea Peptides in Lowering Blood Pressure and Alleviating Renal Injury Induced by Hypertension Through the Ang II/TGF-β1/SMAD Signaling Pathway.

绿茶肽通过 Ang II/TGF-β1/SMAD 信号通路降低血压和减轻高血压引起的肾损伤的机制

期刊:Nutrients
影响因子:5
doi:10.3390/nu17081300
Li Lulu, Sun Shili, Lai Xingfei, Li Qiuhua, Chen Ruohong, Zhang Zhenbiao, Hao Mengjiao, Zhang Suwan, Sun Lingli, Li Dongli
信号转导
TGF-β
发表日期：2025
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Association between serum vitamin D level and cardiovascular disease in Chinese patients with type 2 diabetes mellitus: a cross-sectional study

中国2型糖尿病患者血清维生素D水平与心血管疾病的相关性：一项横断面研究

期刊:Scientific Reports
影响因子:3.9
doi:10.1038/s41598-025-90785-8
Zhang, Ningjie; Wang, Yan; Li, Wei; Wang, Yongjun; Zhang, Hui; Xu, Danning; Chen, Ruohong; Tang, Lingli; Tang, Haoneng
心血管疾病
心血管
代谢
糖尿病
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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