[1] |
DONG Yongzhen, CHEN Rui, WU Zijing, CHEN Yiping, PAN Hui, LIU Mingjun.
Gold Core@Platinum Shell-Nanozyme-Mediated Magnetic Relaxation Immunosensor for the Rapid Detection of Foodborne Salmonella
[J]. FOOD SCIENCE, 2023, 44(4): 337-343.
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[2] |
LI Boran, CHENG Luyao, CAO Zhihong, CHENG Nan, LUO Yunbo.
Preparation of Test Strip Based on Au@Pt Nanozymes for Rapid Detection of Hydrogen Peroxide Residues in Foods
[J]. FOOD SCIENCE, 2023, 44(18): 381-388.
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[3] |
ZHANG Cuizhong, ZHANG Zhenfa, XIANG Gang, HUANG Qing, LIAN Huan, LIU Fengping, HUANG Wei, ZHOU Shunian, LI Xuming, LI Fuyan.
Construction of an Electrochemical Sensor Based on Mixed Aerogels Loaded with Silver Nanoparticles for the Determination of Hydrogen Peroxide in Foods
[J]. FOOD SCIENCE, 2022, 43(18): 332-338.
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[4] |
ZHAO Zixuan, YANG Xue, WEI Jie, CHEN Xiaomei.
Colorimetric Determination of Hypoxanthine in Fish Based on the Enzyme Mimetic Activity of Copper Nanoclusters
[J]. FOOD SCIENCE, 2021, 42(20): 246-251.
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[5] |
YA Fuli, XIN Yu, ZHANG Chunmei, CHEN Binlin, LI Weiqi, MA Yongjie.
Inhibition Effects and Mechanisms of Curcumin on Hydrogen Peroxide-Induced Platelet Apoptosis
[J]. FOOD SCIENCE, 2021, 42(13): 151-157.
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[6] |
GUO Yong, QIN Hanxiong, WEI Zhen, FANG Li, MIN Weihong.
Cytoprotective Effect and Underlying Mechanism of Pentapeptide Derived from Manchurian Walnut (Juglans mandshurica Maxim) Meal Protein on PC12 Cells against H2O2-Induced Damage
[J]. FOOD SCIENCE, 2019, 40(13): 143-149.
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[7] |
CUI Xiangdan, HE Xin, ZHU Jiebo, LIU Liyuan, QUAN Jishu, YIN Xuezhe.
Inhibition of Boschniakia rossica Polysaccharides on Oxidative Stress-Induced Apoptosis in Vascular Endothelial Cells
[J]. FOOD SCIENCE, 2018, 39(9): 127-133.
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[8] |
SHI Hao, WANG Rencai*, WU Xiaoyan, LIU Qiong.
Protective Effect of Actinidia arguta Flavonoid on Hydrogen Peroxide-Induced Injury in HaCaT Cells
[J]. FOOD SCIENCE, 2018, 39(13): 229-234.
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[9] |
SHAO Peilan, XU Ming, GUO Xiaodan, ZHENG Anran, ZHOU Huapei, LI Wantao.
Protective Effect of Chinese Red Jujube Pigment on Vascular Endothelial Cell Injury Induced by Hydrogen Peroxide
[J]. FOOD SCIENCE, 2017, 38(9): 173-178.
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[10] |
LIU Pei, XU Xinxin, LIU Tongxin, WANG Xuan, WANG Qingguo.
Effects of H2O2 Treatment on Postharvest Quality and Skin Browning of ‘Huangguan’ Pears
[J]. FOOD SCIENCE, 2017, 38(19): 241-247.
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[11] |
LIN Yixiong, LIN Yifen*, CHEN Yihui, WANG Hui, LIN Hetong*.
Effects of Hydrogen Peroxide on Quality of Harvested Longan Fruits during Storage
[J]. FOOD SCIENCE, 2016, 37(22): 244-248.
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[12] |
LIU Xiaoling1,2, HE Hong1,2, JIANG Yuanxin1, JIANG Hongrui1,2, LI Quanyang1,2.
Hydrogen Peroxide-Induced Degradation of Type Ⅰ Collagen Fibers of Tilapia Skin (Ⅱ): Changes in Composition and Properties of Degraded Products
[J]. FOOD SCIENCE, 2015, 36(5): 13-17.
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[13] |
QIN Jianfang1, LI Jiarun2, GONG Qiaojuan1,*, YANG Haiying1, WANG Yongdong3, YAO Chenzhong1, HUANG Shan1.
Catalytic Kinetic Spectrophotometric Determination of Trace Formaldehyde in Beer
[J]. FOOD SCIENCE, 2015, 36(24): 205-208.
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[14] |
FAN Linlin, GAO Lipu, ZUO Jinhua, SHI Junyan, WANG Qing.
Effect of Exogenous Sodium Nitroprusside Treatment on Eggplant Quality during Storage
[J]. FOOD SCIENCE, 2015, 36(22): 222-226.
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[15] |
FANG Ling, SUN Caiyun, TANG Yunming*.
Isolation, Purification and Partial Characterization of Catalase from Soybean (Glycine max)
[J]. FOOD SCIENCE, 2015, 36(1): 140-145.
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