[1] |
JIANG Yi, PAN Xuejun, HONG Yanyang, SHI Binbin, LI Xue, ZHANG Wen’e.
Relationships of Polyphenol Content with Antioxidant Activity and Key Enzyme Activities Related to Polyphenol Metabolism in Peeled Kernels of Juglans sigillata Dode cv. ‘Qianhe 7’
[J]. FOOD SCIENCE, 2024, 45(4): 10-17.
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[2] |
SU Yi, CHAI Xiuhang, HAN Wanjun, LIU Yuanfa.
Effects of Fat Composition and Crystallization Characteristics on the Quality and Whipping Performance of Cream
[J]. FOOD SCIENCE, 2024, 45(4): 50-59.
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[3] |
PEI Huimin, LI Yalei, CAO Songmin, LUO Ruiming, BI Yongzhao, FU Qihua.
Physicochemical Properties and Potential Biological Activity of Conjugated Linoleic Acid Microcapsules from Tan Sheep Tail Fat
[J]. FOOD SCIENCE, 2024, 45(4): 68-76.
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[4] |
HE Jingyi, WEI Ya, CEN Jianwei, HAO Shuxian, CHEN Shengjun, HUANG Hui,ZHAO Yongqiang, WANG Yueqi, YANG Shaoling, LIN Zhi.
Temporary Cultivation and Live Transport with Water Based on Gradient Cooling of Grass Carp (Ctenopharyngodon idellas)
[J]. FOOD SCIENCE, 2024, 45(4): 271-278.
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[5] |
WANG Zhijing, CHEN Qianqian, CAI Jie.
Research Progress on Starch-Polyphenol Composite Film: from Functional Properties to Food Packaging Application
[J]. FOOD SCIENCE, 2024, 45(4): 336-343.
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[6] |
ZHANG Xin, ZHOU Wenju, DU Yan, TU Zhaoxin, LIANG Feng, MA Guilian, LI Juan.
Composition and Functions of Highland Barley Bran with Different Milling Rates
[J]. FOOD SCIENCE, 2024, 45(1): 166-172.
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[7] |
JIAN Fangfang, ZHANG Zhongyuan, XIAO Yaru, LI Dajing, NIE Meimei, XU Yayuan, DAI Zhuqing, GU Qianhui, CAO Binbin, WANG Yunhai.
Antioxidant Capacity of Nut and Dried Fruit Combinations Evaluated by Different Methods
[J]. FOOD SCIENCE, 2023, 44(9): 114-122.
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[8] |
ZHOU Jiaying, HU Zhiheng, HUANG Jiayin, LI Gaoshang, HU Lingping, CHEN Jianchu, HU Yaqin.
Understanding Surimi Protein-Lipid Interaction Based on Protein Structure and Physicochemical Properties
[J]. FOOD SCIENCE, 2023, 44(8): 55-61.
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[9] |
HUO Junwei, GUO Wenrong, QIAO Jinli, QIN Dong, LIU Honglei, YAO Yueying, ZHANG Yan.
Identification of Polyphenols in White Currant Fruit and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2023, 44(8): 219-227.
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[10] |
FAN Qing, LI Cheng, LI Ming, ZHANG Xuemei, ZHANG Jiao, WU Di, GU Yuhong, GUO Suping.
Analysis of Phenolic Compounds and Antioxidant Enzyme Activity during the Growth and Metabolism of Red Raspberry Leaves
[J]. FOOD SCIENCE, 2023, 44(8): 238-246.
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[11] |
CAI Xixi, LI Chen, CHEN Xu, HUANG Yuannan, FU Caili, WANG Shaoyun.
Protective Effect of Functional Peptides Derived from Crimson Snapper Scales on Oxidative Stress Damage in Caco-2 Cells
[J]. FOOD SCIENCE, 2023, 44(7): 10-17.
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[12] |
GUO Rong, CHANG Mingchang, CHENG Yanfen, MENG Junlong, FENG Cuiping, GENG Xueran, XU Lijing, GUO Dongdong.
Effects of Different Degradation Methods on the Physicochemical Properties and Antioxidant Activity of Polysaccharides from Clitocybe squamulosa Fruiting Body
[J]. FOOD SCIENCE, 2023, 44(7): 123-131.
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[13] |
CHEN Nan, GAO Haoxiang, HE Qiang, SUN Qun, ZENG Weicai.
Loading, Activity Protection and Sustained-Release Effect of Wheat Starch on Ligustrum robustum (Rxob.) Blume Extract
[J]. FOOD SCIENCE, 2023, 44(6): 1-8.
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[14] |
GAO Li, REN Yanling, LIU Linlin, XU Hongyu, HAO Rui, ZHAO Yinghu.
Preparation and Properties of Melanin-Nanoselenium Complex
[J]. FOOD SCIENCE, 2023, 44(6): 97-106.
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[15] |
XU Jing, ZHAO Xuequn, WANG Zhenzhen, YIN Shupeng, SHEN Xiaoyan, SHA Ruyi, MAO Jianwei.
Fermentation Kinetic Modeling and Antioxidant Evaluation of Suaeda salsa
[J]. FOOD SCIENCE, 2023, 44(6): 172-179.
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