18. [IF=4.418] Yuan Li et al."Deciphering the Mechanism of the Anti-Hypertensive Effect of Isorhynchophylline by Targeting Neurotransmitters Metabolism of Hypothalamus in Spontaneously Hypertensive Rats."Acs Chem Neurosci. 2020;11(11):1563–1572 17. [IF=4.821] Yixin Nie et al."Nitrogen-rich quantum dots-based fluorescence molecularly imprinted paper strip for p-nitroaniline detection."Microchem J. 2019 Jul;148:162 16. [IF=4.952] Xinru Xu et al."Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract."Lwt Food Sci Technol. 2021 Feb;137:110371 15. [IF=4.411] Yujiao Hua et al."Quality Evaluation of Pseudostellariae Radix Based on Simultaneous Determination of Multiple Bioactive Components Combined with Grey Relational Analysis."Molecules. 2017 Jan;22(1):13 14. [IF=9.594] Zhongqian Song et al."Multifunctional N,S co-doped carbon quantum dots with pH- and thermo-dependent switchable fluorescent properties and highly selective detection of glutathione."Carbon. 2016 Aug;104:169 13. Zhao, Zheng, et al. "Cholinium amino acids-glycerol mixtures: New class of solvents for pretreating wheat straw to facilitate enzymatic hydrolysis." Bioresource technology 245 (2017): 625-632.https://doi.org/10.1016/j.biortech.2017.08.209 12. Zhongqian Song, Fengyu Quan, Yuanhong Xu, Mengli Liu, Liang Cui, Jingquan Liu, Multifunctional N,S co-doped carbon quantum dots with pH- and thermo-dependent switchable fluorescent properties and highly selective detection of glutathione, Carbon, Volume 10 11. Xinru Xu, Mingguang Yu, Junaid Raza, Huanlu Song, Lin Gong, Wenqing Pan, Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract, LWT, Volume 137, 2021, 110371, ISSN 0023-6438, https://doi.org/10.1016/j.lw 10. 王健,孫瑜,陳莉莉,韓真真,孫精通.基于~1H-NMR代謝組學(xué)技術(shù)評價(jià)何首烏炮制品中差異代謝物的研究[J].現(xiàn)代藥物與臨床,2020,35(08):1537-1543. 9. 祝洪艷, 張荻, 張力娜,等. 柱前衍生化HPLC法檢測紫蘇子和紫蘇葉中氨基酸的含量[J]. 藥物分析雜志, 2017(10):1858-1864. 8. 談夢霞, 陳佳麗, 鄒立思,等. 不同貯藏條件對麥冬藥材質(zhì)量的影響[J]. 中藥材, 2018(11). 7. 陳思, 郜玉鋼, 臧埔,等. 鹿角脫盤及其5種提取部位21種氨基酸含量對比分析[J]. 藥物分析雜志, 2017(10):1851-1857. 6. 唐何娜, 楊磊, 歐陽志遠(yuǎn),等. 基于體外仿生的海水珍珠礦化機(jī)制初步研究[J]. 電子顯微學(xué)報(bào), 2017, 036(006):589-597. 5. 嚴(yán)超, 侯麗娟, 齊曉茹,等. 紅棗白蘭地發(fā)酵過程中酒醅氨基酸和有機(jī)酸的變化分析[J]. 食品工業(yè)科技, 2017, 38(014):121-125. 4. 王婷婷,郜玉鋼,臧埔,趙巖,何忠梅,祝洪艷,張連學(xué).復(fù)方麥鹿芪人參制劑主要成分變化及其在肝癌H22荷瘤小鼠體內(nèi)的抗腫瘤作用[J].吉林大學(xué)學(xué)報(bào)(醫(yī)學(xué)版),2017,43(04):698-704+858-859. 3. 李婉斯, 李婷, 陸春怡,等. 基于HPLC指紋圖譜及聚類分析評價(jià)市售阿膠的質(zhì)量[J]. 上海中醫(yī)藥大學(xué)學(xué)報(bào), 2017, 031(006):91-96. 2. 侯麗娟 嚴(yán)超 齊曉茹 王頡. 不同品種紅棗釀制棗酒的香氣差異性研究[J]. 食品工業(yè) 2017(5):208-212. 1. 談夢霞, 陳佳麗, 鄒立思,等. 麥冬與山麥冬中多元指標(biāo)成分的比較分析[J]. 中國中藥雜志, 2018, 43(20).