1. Tuohetisayipu Tuersuntuoheti. 2020. Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles. International Journal of Food Science and Technology. IF=3.5

2. Tuohetisayipu Tuersuntuoheti. 2021.Different preparation methods affect the phenolic profiles and antioxidant properties of Qingke barley foods. Cereal Chemistry. IF=1.98

3. Na Zhou. 2022.Preparation, characterization and antioxidant activity of sinapic acid grafted chitosan and its application with casein as a nanoscale delivery system for black rice anthocyanins.International Journal of Biological Macromolecules. IF=6.95

4.Na Zhou.2022.Preparation, characterization and antioxidant activity of sinapic acid grafted chitosan and its application with casein as a nanoscale delivery system for black rice anthocyanins.IF=8.025

5.Hua Yang.2021.Preparation of three-layer flaxseed gum/chitosan/flaxseed gum composite coatings with sustained-release properties and their excellent protective effect on myofibril protein of rainbow trout.IF=6.953

6.Bingsong Ma.2022.Interrelation analysis between phenolic compounds and in vitro antioxidant activities in Pu-erh tea.IF=4.952

7.Yangyang Sun.2022.Phenylpropanoid metabolism in relation to peel browning development of cold-stored ‘Nanguo’ pears.IF=4.729

8.Mingli Liu.2020.High Performance Liquid Chromatography and Metabolomics Analysis of Tannase Metabolism of Gallic Acid and Gallates in Tea Leaves.IF=4.192

9.Ming Zhao.2021.Phytochemical profiles of edible flowers of medicinal plants of Dendrobium officinale and Dendrobium devonianum.IF=2.863

10.Tuohetisayipu Tuersuntuoheti.2020.Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles.IF=2.773

11.Tuohetisayipu Tuersuntuoheti.2021.Different preparation methods affect the phenolic profiles and antioxidant properties of Qingke barley foods.IF=1.984

12.Xiaojia Su.2022.Medicinal Values and Potential Risks Evaluation of Ginkgo biloba Leaf Extract (GBE) Drinks Made from the Leaves in Autumn as Dietary Supplements.IF=4.927

13.Zhengwei Liang.2022.An instant beverage rich in nutrients and secondary metabolites manufactured from stems and leaves of Panax notoginseng.IF=6.59

14.Leilei  Zang.2022.Electrospun membranes of carboxylated poly(ester urethane)urea/gelatin encapsulating pterostilbene for adaptive and antioxidative purposes.IF=3.682

15.Weibo Dai.2023.Liver Protection of a Low-Polarity Fraction from Ficus pandurata Hance, Prepared by Supercritical CO2 Fluid Extraction, on CCl4-Induced Acute Liver Injury in Mice via Inhibiting Apoptosis and Ferroptosis Mediated by Strengthened Antioxidation.IF=4.927

16.Yijun Liu.2023.Study on the Structure and Bioactivity of Ganoderma lucidum Polysaccharides under Cassava Stalk Stress.IF=5.724

17.Tao Han.2023.Development and Characterization of an Edible Zein/Shellac Composite Film Loaded with Curcumin.IF=5.561

18.Kunyi Liu.2023.Optimization of Main Ingredient Ratio, Metabolomics Analysis, and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine.IF=3.7

1、问：官网上试剂盒规格标注的“24样”、“48样”、“96样”是什么意思呢？

     答：“24样”、“48样”、“96样”是试剂盒规格，我们定义了试剂盒可以测多少样，对于试剂盒需要的试剂量都给足的。

          “24样”、“48样”、“96样”规格的试剂盒，可以检测24个样、48个样、96个样；即分别得到24个、48个、96个数据。

2、问：官网上试剂盒检测方法中"可见分光法/紫外分光法"与“微板法”是什么区别？

     答：分光法：指使用紫外可见分光光度计检测，若无紫外可见光分光度计，订购时务必咨询公司技术。公司分光法试剂盒采用的比色皿规格是：光径：1cm,容积：1mL, 狭缝宽3mm;

           微板法：指使用全波段连续酶标仪检测；若无全波段酶标仪，订购指标时务必咨询公司技术， 本公司微板法试剂盒内送96孔普通酶标板，客户无需另外购买耗材。

3、问：分光法试剂盒与微板法试剂盒是否能通用？

     答：公司针对用户实验室具备的实验仪器条件，做了两个体系的试剂盒。两种体系试剂盒检测指标的原理一样，结果可以通用，但是不同体系的试剂盒不可以相互混匀！