| [1] |
ZHANG Qian, ZHU Tingting, HUANG Mingquan, WEI Jinwang, WU Jihong, HUO Jiaying.
Intracellular Antioxidant Activity of Two Terpenoids in Baijiu
[J]. FOOD SCIENCE, 2020, 41(9): 66-73.
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| [2] |
ZHENG Yan, ZHANG Xinyun, SUI Yong.
Effect of Lotus Seedpod Procyanidins on Bread Quality and Functional Properties
[J]. FOOD SCIENCE, 2020, 41(8): 62-68.
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| [3] |
CAI Jingjing, XU Xiaoyu, ZHANG Yan, ZHANG Yachuan, WEI Xiaojing, KAN Zeyu, NI Yongqing.
Screening for and Antioxidant Activities of High Exopolysaccharide-Producing Bifidobacterium from the Intestinal Tract of Uygur Infants and Their Mothers in Xinjiang
[J]. FOOD SCIENCE, 2020, 41(8): 144-151.
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| [4] |
ZHANG Wenmin, ZHANG Jian, ZHOU Haochun, ZHAO Di, LI He, LIU Xinqi, XIAO Lin.
Preparation of Small Molecular Antioxidant Peptides from Flaxseed Meal
[J]. FOOD SCIENCE, 2020, 41(8): 36-44.
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| [5] |
ZHU Yulin, YANG Shihua, HUANG Yonghua, LI Yongqiang, ZHANG Jianping, LI Qing, CHEN Bi, CHU Yajie, LI Chun, HUANG Aixiang.
Extraction and Antioxidant Activity of Different Polyphenols from ‘Changhei’ Hulless Barley
[J]. FOOD SCIENCE, 2020, 41(7): 8-13.
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| [6] |
WEI Qianqian, FAN Jinling, ZHU Wenxue, BAI Xiting, REN Guoyan.
Preparation and Characterization of Phytoglycogen-Quercetin Complex
[J]. FOOD SCIENCE, 2020, 41(7): 14-22.
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| [7] |
ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun.
Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate
[J]. FOOD SCIENCE, 2020, 41(6): 252-258.
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| [8] |
LIU Lili, LIU Yuyin, WANG Jie, ZHAO Xiaona, LU Zhoumin.
A Review of Functional Components and Bioactivities in Loquat (Eriobotrya japonica Lindl.)
[J]. FOOD SCIENCE, 2020, 41(5): 306-314.
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| [9] |
LONG Xia, NING Junli, HUANG Xianzhi, DING Xiaowen.
In Vitro Antioxidant Properties of Duck Lipids
[J]. FOOD SCIENCE, 2020, 41(5): 49-56.
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| [10] |
ZHANG Jie, WANG Wenya, YUAN Qipeng.
Effect of NaOH Pretreatment on Depolymerization and in Vitro Antioxidant Activity of Chardonnay Grape Seed Procyanidins
[J]. FOOD SCIENCE, 2020, 41(4): 41-51.
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| [11] |
ZOU Qingfei, YANG Shihua, LI Yongqiang, HUANG Yonghua, HUANG Jiaqi, LI Qing, LI Ziyu, HUANG Aixiang.
Effects of in Vitro Colonic Fermentation on Phenolic Content and Antioxidant Activity in Dietary Fiber from Highland Barley
[J]. FOOD SCIENCE, 2020, 41(2): 94-100.
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| [12] |
YU Kun, YU Xiao, CHENG Chen, CHEN Peng, ZHENG Chang, HUANG Qingde, DENG Qianchun.
Effects of Processing Techniques on the Quality Properties and Lipid Concomitants of Flaxseed Oil
[J]. FOOD SCIENCE, 2020, 41(16): 233-243.
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| [13] |
YAN Yuxiao, SU Guijiao, HE Yongqiang.
Effects of Solid-state Fermentation with Aspergillus niger on Phenolics Release and Antioxidant Activity of Sugarcane Leaves
[J]. FOOD SCIENCE, 2020, 41(16): 110-116.
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| [14] |
ZHAO Mingqi, ZHANG Xiuxiu, LI Xiaodong, LIU Lu, ZHANG Hongda, ZHANG Hongwei, BAI Jie.
Effect of X-Prolyl-dipeptide acyl-aminopeptidase Produced by Lactobacillus on Antioxidant Activity and Quality of Cheddar Cheese
[J]. FOOD SCIENCE, 2020, 41(16): 117-125.
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| [15] |
XUE Hongkun, LI Pengcheng, ZHONG Xue, LIU Chenghai, LI Qian.
Separation and Purification of Anthocyanins from Mulberry Fruit by High-Speed Counter-Current Chromatography and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2020, 41(15): 96-104.
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