[1] |
YANG Zhongmin, SHEN Yihong, HUANG Xianzhi, WANG Zuwen, DING Xiaowen.
Improvement Effect of Mulberry Leaf Alkaloids on Abnormal Glucose and Lipid Metabolism and Liver Injury Induced by Oxidative Stress in Mice
[J]. FOOD SCIENCE, 2021, 42(7): 156-161.
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[2] |
LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang.
Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil
[J]. FOOD SCIENCE, 2021, 42(6): 244-249.
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[3] |
WANG Zuwen, SHEN Yihong, HUANG Xianzhi, DING Xiaowen.
Effect and Mechanism of Mulberry Leaf Alkaloid on Improving Hepatic Fibrosis in Mice
[J]. FOOD SCIENCE, 2021, 42(3): 173-178.
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[4] |
WANG Liyan, JING Ruiyong, GUO Yongxia, WANG Xinmiao, ZHAO Xingjian, SONG Weimin, YANG Jiani, WEI Jiaqi.
Comprehensive Evaluation of 14 Edible Mushroom Varieties from the Chinese Market Based on Amino Acid Contents
[J]. FOOD SCIENCE, 2021, 42(16): 203-208.
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[5] |
LIU Panpan, ZHENG Pengcheng, GONG Ziming, YE Fei, FENG Lin, GAO Shiwei, WANG Xueping, WANG Shengpeng, TENG Jing, ZHENG Lin, GUI Anhui.
Quality Analysis and Comprehensive Evaluation of Chinese Congou Black Tea
[J]. FOOD SCIENCE, 2021, 42(12): 195-205.
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[6] |
ZOU Ying, YU Yuanshan, ZOU Bo, CHENG Lina, XIAO Gengsheng, WU Jijun, BU Zhibin, XU Yujuan.
Preparation and Stability of Freeze-Dried Polyphenol Extracted from Mulberry Juice Processing Residues
[J]. FOOD SCIENCE, 2021, 42(1): 73-78.
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[7] |
LI Xunlan, HONG Lin, YANG Lei, WANG Wu, HAN Guohui, NONG Jiangfei, TAN Ping.
Analysis of Nutritional Components and Comprehensive Quality Evaluation of Citrus Fruit from Eleven Varieties
[J]. FOOD SCIENCE, 2020, 41(8): 228-233.
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[8] |
WANG Zuwen, YANG Zhongmin, HUANG Xianzhi, DING Xiaowen.
Improvement Effect of Mulberry Leaf Alkaloids on Hepatic Fibrosis Induced by Carbon Tetrachloride Combined with High-Fat Diet in Mice
[J]. FOOD SCIENCE, 2020, 41(7): 146-152.
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[9] |
YANG Zhongmin, WANG Zuwen, HUANG Xianzhi, DING Xiaowen.
Effect and Underlying Mechanism of Mulberry Leaf Alkaloid on Improving D-Galactose-Induced Oxidative Damage in Mice
[J]. FOOD SCIENCE, 2020, 41(5): 135-142.
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[10] |
Yiliminuer, HE Miao, LU Biao, Yibadaiti · MUHEDANER, LUO Qinghong.
Quality Analysis and Evaluation of Early and Medium Ripening Native Apples in Northern Xinjiang, China
[J]. FOOD SCIENCE, 2020, 41(19): 62-67.
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[11] |
YANG Zhongmin, SHEN Yihong, WANG Zuwen, HUANG Xianzhi, DING Xiaowen.
Mulberry Leaf Alkaloids Improve D-Galactose-Induced Oxidative Damage in the Mouse Kidney
[J]. FOOD SCIENCE, 2020, 41(19): 198-203.
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[12] |
YANG Zhongmin, SHEN Yihong, HUANG Xianzhi, WANG Zuwen, DING Xiaowen.
Effect of Crude Alkaloids from Mulberry Leaves on Improving D-Galactose-Induced Oxidative Protein Damage in Mice
[J]. FOOD SCIENCE, 2020, 41(17): 182-187.
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[13] |
WANG Zuwen, SHEN Yihong, HUANG Xianzhi, DING Xiaowen.
Effects of Mulberry Leaf Alkaloids on Antioxidant Capacity and Inflammatory Cytokine Levels in Mice with Hepatic Fibrosis
[J]. FOOD SCIENCE, 2020, 41(17): 202-207.
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[14] |
LI Limei, FENG Yunxiao, HE Jingang, QIAN Xun, ZHANG Shaojun, GUAN Junfeng.
Establishment of Comprehensive Quality Evaluation System for ‘Xuehua’ Pear Wine
[J]. FOOD SCIENCE, 2020, 41(17): 23-28.
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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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