[1] |
XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu.
Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris
[J]. FOOD SCIENCE, 2021, 42(8): 235-242.
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[2] |
HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling.
Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein
[J]. FOOD SCIENCE, 2021, 42(3): 63-70.
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[3] |
FENG Meiqin, YU Di, SUN Jian.
Effect of Starter Cultures on Protein Degradation and Antioxidant Capacity of Peptides from Fermented Sausages
[J]. FOOD SCIENCE, 2020, 41(20): 97-104.
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[4] |
DING Congwen, FENG Qun, LI Chunhuan.
Isolation and Identification of Antifungal Substance Synthesized by Bacillus megaterium LB01 from Special Environment and Its Action Mechanism
[J]. FOOD SCIENCE, 2020, 41(17): 75-82.
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[5] |
XUE Hongkun, LI Pengcheng, ZHONG Xue, LIU Chenghai, LI Qian.
Separation and Purification of Anthocyanins from Mulberry Fruit by High-Speed Counter-Current Chromatography and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2020, 41(15): 96-104.
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[6] |
GENG Chunyang, LIN Lianzhu, ZHAO Mouming, ZHU Qiyuan.
Peptide Fractions from Moringa oleifera Ameliorate D-Galactose-Induced Oxidative Damage in Mice
[J]. FOOD SCIENCE, 2020, 41(13): 127-132.
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[7] |
WANG Jin, ZHANG Feng, ZHOU Aimei, HUANG Weichao, WANG Shuhui, LUO Xuguang.
Purification of Antioxidant Peptides Derived from Enzymatic Hydrolysates of Shrimp Heads and Shells and Their Antioxidant Protection in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2019, 40(3): 56-63.
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[8] |
YIN Zhenhua, ZHANG Juanjuan, CHEN Lin, GUO Qingfeng, ZHANG Wei, KANG Wenyi.
Purification, Structural Identification and Effect on Cell Viability of RAW264.7 Macrophages of Polysaccharides from Psoralea corylifolia L. Fruits
[J]. FOOD SCIENCE, 2019, 40(24): 27-32.
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[9] |
LU Hongyan, YANG Hang, FANG Li, LIU Shimeng, MIN Weihong.
Isolation, Purification and Structural Identification of Antioxidant Peptides Derived from Enzymatic Hydrolysis of Pine Nut Kernel (Pinus koraiensis Sieb. et Zucc.) Albumin
[J]. FOOD SCIENCE, 2019, 40(24): 40-45.
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[10] |
LI Zhanming, CAI Hongli, LIANG Yi, MAO Hao, LIAO Hanxue, YU Yue, ZHOU Dongren.
Effect of Xanthan Gum on Bioaccessibility of Four Bamboo Leaf Flavonoids during Simulated in Vitro Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2019, 40(21): 58-64.
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[11] |
YUAN Xi, LIU Xiaojuan, CAO Yong.
Effect of Particle Size of Excipient Emulsion and Blanching on Bioaccessibility of β-Carotene from Spinach
[J]. FOOD SCIENCE, 2019, 40(21): 78-87.
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[12] |
Lü Xiaojing, CAO Dequn, XU Nianjun.
Optimization of Enzymatic Preparation of Antioxidant Peptides from Protein Hydrolysate of the Marine Microalgae Nannochloropsis by Response Surface Methodology
[J]. FOOD SCIENCE, 2018, 39(6): 183-188.
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[13] |
WANG Shuai, LIU Jianli, HUO Yapeng, YAN Xiao, TIAN Siqi, HE Yin, CAO Xiangyu.
Purification of Antioxidant Peptide from Millet and Its Protective Effect against Oxidative Stress Induced by H2O2 in INS-1 Cells
[J]. FOOD SCIENCE, 2018, 39(19): 169-174.
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[14] |
CHENG Ce, LIU Wei, DAI Yan, XI Zewen, ZHU Yuqing, ZOU Liqiang.
Progress in Research on Excipients for Improving the Bioavailability of Active Ingredients in Foods
[J]. FOOD SCIENCE, 2018, 39(17): 281-290.
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[15] |
RUAN Shiyan, PENG Xinyan, ZHANG Shurong, YU Xuejuan, YU Haiyang, YANG Binqiang, ZHANG Cuiyun.
Effects of Whey Antioxidant Peptides on Functional Properties and Quality of Myofibrillar Protein from Refrigerated Pork Patties
[J]. FOOD SCIENCE, 2017, 38(21): 265-271.
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