[1] |
JIANG Yiren, LI Tao, LIU Youming, XIONG Shanbai.
Effect of Malondialdehyde-Induced Protein Oxidation on Structural Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix)
[J]. FOOD SCIENCE, 2020, 41(6): 1-7.
|
[2] |
CHEN Congcong, WANG Xinwei, ZHAO Renyong.
Changes in Lipids of Wheat Flour Samples with Different Processing Degrees during Storage
[J]. FOOD SCIENCE, 2020, 41(3): 159-164.
|
[3] |
CHEN Yating, HAN Xiangwen, ZHOU You, CAO Chongjiang.
Effect of Ethephon-Containing Packaging Material on Quality of Banana during Postharvest Ripening
[J]. FOOD SCIENCE, 2020, 41(15): 262-268.
|
[4] |
SUN Shixu, LI Li, HAN Xiangwen, ZHOU You, CAO Chongjiang.
Effect of Nanocomposite Antibacterial Packaging on Preserving Flavor Quality of White Lotus Roots
[J]. FOOD SCIENCE, 2019, 40(7): 212-218.
|
[5] |
SHEN Penghui, FAN Shikun, ZHAO Mouming, ZHOU Feibai.
Influence of Oxidation on Soy Protein Structure, Emulsion Stability and Lipid Digestion
[J]. FOOD SCIENCE, 2019, 40(14): 7-14.
|
[6] |
ZHOU Linyi, SUN Yufeng, WU Fei.
Effects of Oxidation by Malondialdehyde On the Structure and Function of Rice Bran Protein
[J]. FOOD SCIENCE, 2019, 40(12): 98-107.
|
[7] |
NAI Yifan, FENG Li, LIAO Jianqiao, MA Qi, BO Jifang, LI Mei*, XU Huaide.
Walnut (Juglans regia) Kernel Can Prevent Scopolamine-Induced Memory Impairment in Mice
[J]. FOOD SCIENCE, 2019, 40(11): 188-194.
|
[8] |
TIAN Yong, ZHOU Du, ZOU Shuangyi, SUN Xingyu, ZHI Qi, LI Fuxiang, MING Jian.
Water Soluble Flavonoids from Coreopsis tinctoria Flowers Improve Learning and Memory Ability in D-Galactose-Induced Aging Mice
[J]. FOOD SCIENCE, 2019, 40(1): 162-168.
|
[9] |
HU Qingjuan, WU Guangjie, NIU Qingchuan, BAI Shuyu, HE Wenjie, SONG Hao, LI Yuping.
Optimization of Papain-Catalyzed Deproteinization of Polysaccharide from Portulaca oleracea L. by Response Surface Methodology
[J]. FOOD SCIENCE, 2018, 39(20): 246-252.
|
[10] |
GAO Yuan, WANG Fuling, JIA Qi, LIU Wei, ZHOU Yanyan, ZHANG Xiaomeng, XIAN Yuetong.
Protective Effect of an Endophytic Fungus from Dalbergia odorifera T. Chen against H2O2-Induced Oxidative Damage in HepG2 Cells
[J]. FOOD SCIENCE, 2018, 39(11): 196-200.
|
[11] |
CHEN Yu, LIU Hongji, YOU Qianqian, YUAN Jinglin, SONG Qi, HAO Dan1, LIU Dong, LAN Haijing, LI Quanyang.
Protective Effect of Active Peptide-N on D-Galactose-Induced Aging in Mice
[J]. FOOD SCIENCE, 2018, 39(1): 178-184.
|
[12] |
LIU Hongchao, YING Miaomiao, SHI Wenzheng, XIE Jun, YANG Jingya, WANG Zhihe.
Effect of Sargassum fusiforme Polysaccharides with Different Relative Molecular Weights on Learning and Memory Ability in Mice Model of Memory Impairment Induced by Raceanisodamine
[J]. FOOD SCIENCE, 2018, 39(1): 221-225.
|
[13] |
NIU Guangcai, LI Shiyan, ZHU Dan, WEI Wenyi, WANG Ying.
Antitumor and Immunoenhancing Effects of Polysaccharides POP II and POP III from Portulace oleracea L.
[J]. FOOD SCIENCE, 2017, 38(3): 201-205.
|
[14] |
GUO Gai, YUE Li, FAN Shaoli, JING Siqun, YAN Liangjun.
Antioxidant and Antiproliferative Activities of Portulaca oleracea L.Seed Oil
[J]. FOOD SCIENCE, 2017, 38(3): 206-213.
|
[15] |
FENG Xia, SUN Peng, YI Ruokun, PENG Deguang, ZHAO Xin.
Preventive Effects of Alkaloids Extracted from Ba Lotus Seeds on CCl4-Induced Hepatic Injury in Mice
[J]. FOOD SCIENCE, 2017, 38(17): 216-222.
|