[1] |
TANG Xiangyue, CHEN Ying, YU Penghui, LU Yan, GONG Yushun.
Progress in Research on the Preventive Effect and Mechanism of Tea on Ultraviolet Radiation-Induced Oxidative Stress
[J]. FOOD SCIENCE, 2021, 42(9): 302-311.
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[2] |
CHEN Xuan, CHEN Xu, HAN Jinzhi, WANG Shaoyun.
A Review of Antimicrobial Peptides from Marine Fish and Its Potential Application in Food Safety
[J]. FOOD SCIENCE, 2021, 42(9): 328-335.
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[3] |
YANG Mengnan, LIU Shiqi, ZHANG Jing, RAN Longyi, CHEN Zhongjia, MA Chao.
Isolation, Characterization and Application of Exosome-Like Nanoparticles from Fruits and Vegetables: A Review
[J]. FOOD SCIENCE, 2021, 42(9): 355-361.
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[4] |
XUE Hongkun, TAN Jiaqi, LI Qian, TANG Jintian.
Procyanidin B2-Induced Apoptosis in MCF-7 Cells and Its Mechanism
[J]. FOOD SCIENCE, 2021, 42(9): 91-99.
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[5] |
HU Yongxin, LI Xin, CHENG Jianfeng, MA Xin, MENG Xuanyi, CHEN Hongbing, WU Yong.
Advances in Food Allergen Epitope Localization Technologies
[J]. FOOD SCIENCE, 2021, 42(7): 292-300.
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[6] |
LI Yang, LI Yan, WANG Yunna, YUAN Dongdong, ZHANG Liebing.
Effects of Casein Types and Secondary Homogenization on Whipping Properties of Recombined Cream
[J]. FOOD SCIENCE, 2021, 42(7): 106-112.
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[7] |
ZHANG Huan, DAI Hongjie, CHEN Yuan, GAO Huanqiu, LIU Jiao, MA Liang, YU Yong, ZHANG Yuhao.
Preparation and Structure Characterization of Lemon Seed Cellulose Nanofibrils Using Ionic Liquid-Assisted Ball Milling
[J]. FOOD SCIENCE, 2021, 42(7): 120-127.
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[8] |
GENG Chao, WEI Ying, SHEN Minghua.
Protective Effect of Lyophyllum ulmarium Fibrinolytic Enzyme on Endothelial Cells from Injury Induced by Lipopolysaccharide
[J]. FOOD SCIENCE, 2021, 42(5): 129-136.
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[9] |
LI Yiyang, DING Yi, WANG Xiaoxu, WANG Xincen, WANG Rui, CONG Peixu, XU Jie, XUE Changhu.
Effects of Plasmenylethonoamine and Plasmanylcholine from Cucumaria frondosa on Promoting Nerve Growth Factor-Induced Neuronal Differentiation of PC12 cells
[J]. FOOD SCIENCE, 2021, 42(5): 145-151.
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[10] |
JIANG Jun, LIU Jun, YANG Shaoqing, MA Shuai, YAN Qiaojuan, JIANG Zhengqiang.
High Level Expression of Alginate Lyase from Flavobacterium sp. and Its Application in Preparation of Alginate Oligosaccharides
[J]. FOOD SCIENCE, 2021, 42(4): 145-152.
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[11] |
WANG Wentao, HAN Lina, ZHAI Xiaosong, LI Zisong, WANG Aiyue, WU Tianhao, HOU Hanxue.
Etherification of Microcrystalline Cellulose for Application in Starch Films
[J]. FOOD SCIENCE, 2021, 42(4): 65-71.
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[12] |
XU Ying, WANG Bin, JIANG Qixing, XIA Wenshui, XU Yanshun.
Intervention Effect of Chitooligosaccharide on Alcohol-Induced Intestinal Damage in Rats
[J]. FOOD SCIENCE, 2021, 42(3): 158-164.
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[13] |
CHEN Bingyan, LIN Xiaozi, LI Weixin, LIN Xiaojie, ZHENG Baodong, HE Zhigang.
Effects of Sodium Alginate-Nanocellulose Beads on the Viability of Lactic Acid Bacteria in Simulated Gastrointestinal Fluid
[J]. FOOD SCIENCE, 2021, 42(3): 179-185.
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[14] |
HUANG Jiayin, ZHOU Yaqi, CHEN Meiyu, LI Yuan, WU Tiantian, HU Yaqin.
Preparation and Characterization of Indicator Films Based on Polyvinyl Alcohol Modified by Methyl Cellulose and pH-Sensitive Dyes for Shrimp Freshness Monitoring
[J]. FOOD SCIENCE, 2021, 42(3): 194-203.
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[15] |
PENG Hui, GONG Di, WEI Yanan, YANG Qian, ZONG Yuanyuan, Dov PRUSKY, Edward SIONOV, BI Yang.
Effects of Penicillium expansum Infection on Membrane Phospholipid Metabolism of Apple Fruit
[J]. FOOD SCIENCE, 2021, 42(3): 211-218.
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