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• 13. [IF=4.3] Chen Yang et al."Isolation and analysis of flavor-presenting substances and umami peptides from soybean and chicken peptides by consecutive chromatography and UPLC-MS/MS."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Dec;:105902

• 12. [IF=6.1] Wenhao Pei et al."Preparation, Structural Analysis, and Intestinal Probiotic Properties of a Novel Oligosaccharide from Enzymatic Degradation of Huangshui Polysaccharide."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2024;72(1):313–325

• 11. [IF=5.6] Xiaogang Liu et al."Conversion of Baijiu distillers’ grains to functional peptides: Process optimization and antioxidant activity evaluation."Journal of Functional Foods.2023 Sep;108:105722

• 10. [IF=6.1] Jiaxu Wang et al."Identification and In Silico Analysis of ACE-Inhibitory Peptides Derived from Milk Fermented by Lacticaseibacillus paracasei."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX

• 9. [IF=7.425] Yang Qiu et al."Novel Antiosteoporotic Peptides Purified from Protein Hydrolysates of Taihe black-boned silky fowl: By larval Zebrafish Model and Molecular docking."FOOD RESEARCH INTERNATIONAL.2023 Apr;:112850

• 8. [IF=4.927] Jiachun Lu et al."Sensory-Guided Identification and Characterization of Kokumi-Tasting Compounds in Green Tea (Camellia sinensis L.)."MOLECULES.2022 Jan;27(17):5677

• 7. [IF=4.952] Dewei Xie et al."In vitro-in silico screening strategy and mechanism of angiotensin I-converting enzyme inhibitory peptides from α-lactalbumin."Lwt Food Sci Technol. 2022 Feb;156:112984

• 6. [IF=2.72] Yuxiang Bai et al."Synthesis, separation, and purification of glucosyl-β-cyclodextrin by one-pot method."J Food Biochem. 2019 Aug;43(8):e12890

• 5. [IF=4.24] William Kwame Amakye et al."Bioactive anti-aging agents and the identification of new anti-oxidant soybean peptides."Food Biosci. 2021 Aug;42:101194

• 4. [IF=7.514] Mingcong Fan et al."Characterization of promising natural blue pigment from Vaccinium bracteatum thunb. leaves: Insights of the stability and the inhibition of α-amylase."Food Chem. 2020 Oct;326:126962

• 3. [IF=4.451] Peng Guo et al."Purification and identification of antioxidant peptides from Chinese cherry (Prunus pseudocerasus Lindl.) seeds."J Funct Foods. 2015 Dec;19:394

• 2. 家佳,杜亞飛,包瑞敏,張智,楊可心,魏罡.松仁肽及其Zn~(2+)螯合物的分離純化、結構表征的對比分析[J].東北林業(yè)大學學報,2021,49(04):106-111.

• 1. 白歌, 張國治, 蘆鑫. 花生蛋白制備ACE抑制肽的初步分離純化研究[J]. 河南工業(yè)大學學報(自然科學版), 2016(37):26-30.

輸入產(chǎn)品批號：

本計算器可幫助您計算出特定溶液中溶質的質量、溶液濃度和體積之間的關系，公式為：

質量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *