| [1] |
ZHU Junfeng, LIU Shuai, ZHAO Pengyan, ZHAO Jian, LI Jiazeng, WANG Tianqi, WANG Li, LIU Hongsheng.
Thrombolytic Activity of Nattokinase Produced by Bacillus subtilis natto LNUB236
[J]. FOOD SCIENCE, 2020, 41(13): 148-159.
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| [2] |
ZHANG Yan, HU Rong, ZHENG Jian, MA Zhongsu, YANG Taifen, LIU Jingbo.
Effects of Egg White-Derived Bioactive Peptide on Antioxidative Enzyme Activities and IL-8 Secretion in HEK293 Cells under Oxidative Stress Induced by Hydrogen Peroxide
[J]. FOOD SCIENCE, 2019, 40(5): 130-136.
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| [3] |
LUO Yulong, LIU Chang, LI Wenbo, WANG Bohui, DOU Lu, DU Rui, YAO Duo, ZHAO Lihua, SU Lin, JIN Ye.
Effects of Two Feeding Patterns on Oxidation Stability of Sunit Sheep Meat
[J]. FOOD SCIENCE, 2019, 40(17): 30-35.
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| [4] |
LUO Qun, SHEN Xianrong, HOU Dengyong, HE Ying, JIANG Dingwen, WANG Qingrong, CHEN Wei.
Hepatoprotective Effect of Dendrobium candidum Polysaccharides on Alcohol-Induced Acute Liver Injury in Mice
[J]. FOOD SCIENCE, 2019, 40(13): 150-154.
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| [5] |
ZHOU Ran, ZENG Yuanyuan.
Effect of Transportation Vibration on Different Grades of Road on Antioxidant System of Hami Melons (Cucumis melo var. saccharinus) during Storage
[J]. FOOD SCIENCE, 2018, 39(9): 176-181.
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| [6] |
ZHANG Jingrong, WANG Bin, JIANG Hong, WANG Yi, LI Xue, SI Min, LI Yongcai, BI Yang.
Postharvest Benzothiadiazole Treatment Promotes Wound Healing in Pear Fruits
[J]. FOOD SCIENCE, 2018, 39(9): 190-195.
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| [7] |
ZHU Shuyun, ZHOU Yue, XIAO Xiang, DONG Ying, ZHU Shenghu.
Antioxidant Activity in Vitro of Silybum marianum Seed Oil and Its Protective Effect on Oxidative Damage in Mice
[J]. FOOD SCIENCE, 2018, 39(5): 234-238.
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| [8] |
XIAO Lan, WANG Wei, WU Yujiao, DU Xin, LI Cheng.
Antihypoxia Activity of Yak Blood Oligopeptides and Underlying Mechanism
[J]. FOOD SCIENCE, 2018, 39(23): 149-154.
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| [9] |
YANG Yukun, YANG Wenfei, CHANG Yuanyuan, GUO Yuanyuan, ZHAI Doudou, WANG Jin, WANG Xinghua.
Effects of Selenium on Antioxidant Activity of Saccharomyces cerevisiae under Cadmium Stress
[J]. FOOD SCIENCE, 2018, 39(22): 129-134.
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| [10] |
GAO Zengming, MA Ranran, LIU Buyun, WANG Yongli*, WANG Bin, LI Dapeng, LI Feng.
Induction of Phase II Enzymes by Ginger Extract and Its Effecto n Nrf2-Keap1 Signaling Pathway in Mice Exposed to BαP
[J]. FOOD SCIENCE, 2018, 39(19): 175-181.
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| [11] |
LUO Yulong, LIU Chang, WANG Bohui, LI Wenbo, SU Rina, HOU Yanru, YANG Lei, ZHAO Lihua, SU Lin, TIAN Jianjun, JIN Ye.
Effects of Two Grazing Conditions on Antioxidant Defense System in Cashmere Goat Meat
[J]. FOOD SCIENCE, 2018, 39(13): 17-21.
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| [12] |
SHI Yi, HU Xingsuo, PAN Yalu, XIA Ji, HU Qiuhui, FANG Yong.
Selenium Speciation Distribution, Nutritional Quality and Antioxidant Activity of Se-Enriched Agaricus bisporus
[J]. FOOD SCIENCE, 2017, 38(9): 99-105.
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| [13] |
ZHANG Jiachan, WANG Changtao, LIU Yao, SHI Xiuqin, ZHAO Dan, LI Meng, WANG Chengtao, SUN Baoguo.
Anti-Aging Effect and Its Mechanism of Ethanol Extract from Sea Buckthorn Seed Meal in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2017, 38(23): 141-148.
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| [14] |
WANG Jiajia, ZHAO Shasha, YANG Zuisu, YU Fangmiao, DING Guofang.
Protective Effect of Meretrix meretrix Oligopeptides on Acute Liver Injury in Mice
[J]. FOOD SCIENCE, 2017, 38(13): 190-195.
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| [15] |
HUANG Runting, LI Zongjun, TAN Ya, DU Sha, WU Shuo, WU Jing.
In Vivo Antioxidant Activity of Xiangxi Vinegar: A Study in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2016, 37(7): 208-212.
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