| [1] |
WEI Zheng, GUO Mimi, WANG Yameng, DUAN Zhangqun, YANG Kaizhou, LUAN Xia.
Recent Advances in Research on Polyphenol Compounds in Camellia oleifera Seed Oil
[J]. FOOD SCIENCE, 2021, 42(3): 311-320.
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| [2] |
ZHOU Zidan, PENG Wenjun, NI Jiabao, BI Yanxiang, FANG Xiaoming, LIU Suchun.
Effects of Different Drying Methods on Color, Phenolic Acids Contents and Antioxidant Activity of Rape Bee Pollen
[J]. FOOD SCIENCE, 2021, 42(17): 76-83.
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| [3] |
HOU Xinyao, DENG Ziyu, LIANG Hongshan, LI Bin.
New Plant-based Carrier for Efficient Delivery and Protection of Lactase
[J]. FOOD SCIENCE, 2021, 42(14): 137-143.
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| [4] |
XU Cuicui, ZHU Yunfeng, JIN Shaojin, SUN Shengnan, ZHANG Youyuan, ZHOU Kai, MA Ying, LU Weihong.
Recent Progress in Immunoregulatory Effects of Functional Ingredients in Allium Species
[J]. FOOD SCIENCE, 2020, 41(9): 332-337.
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| [5] |
TANG Biao, LUO Yi, LI Rui, ZHOU Xiunan, ZHANG Ling, QIAN Mingrong, DAI Xianjun, XIA Xiaodong, YANG Hua.
Analysis of Microbial Contamination and Community Structure of Bee Pollen
[J]. FOOD SCIENCE, 2020, 41(20): 325-331.
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| [6] |
SHEN Zhiyan, GAO Yuntao, ZHANG Haifen, JIANG Qiongfang, XIONG Huabin.
Scanning Electron Microscope Analysis of Cell Wall Breakdown of Buckwheat Bee Pollen and Release of Flavonoids during Its Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2020, 41(12): 1-6.
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| [7] |
CHEN Sinan, WANG Xinyi, LI Mengting, HE Liangliang, WANG Qilei, WANG Guojiao, WANG Weidong, CAO Wei, CHENG Ni.
Effects of Different Solvent Extracts from Schisandra chinensis Bee Pollen on Hepatic Lipid Peroxidation and DNA Oxidative Damage
[J]. FOOD SCIENCE, 2019, 40(11): 146-151.
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| [8] |
LIU Tengfei, DONG Minghui, YANG Daifeng, ZHANG Cunzheng, GU Junrong, XU Deliang.
Progress in Analytical Methods for Major Chemical Contaminants Affecting Tea Quality and Safety
[J]. FOOD SCIENCE, 2018, 39(9): 310-325.
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| [9] |
WU Shaohui, WEI Yuanan, WU Jiayi, ZHENG Huiling, HUO Jinhong.
Precision Prebiotics: Progress and Trends
[J]. FOOD SCIENCE, 2018, 39(9): 333-340.
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| [10] |
ZHOU Wangting, MI Jia, LU Lu, LUO Qing, YAN Yamei, CAO Youlong, ZENG Xiaoxiong.
Chemical Composition and Antioxidant Activity of Chinese Wolfberry Bee Pollen
[J]. FOOD SCIENCE, 2018, 39(4): 219-224.
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| [11] |
QIU Jiying, WEI Chaozhi, CHEN Xiangyan, YANG Jinyu, ZHANG Xiang, CHEN Leilei, WANG Yifen, LI Dapeng.
Biotransformation of Ginkgo biloba Pollen Flavonoid Glycosides by Lacbacillus perolens B2 and Evaluation of Antioxidant Activities
[J]. FOOD SCIENCE, 2018, 39(21): 203-209.
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| [12] |
CAI Luyun, ZHANG Zihui, CAO Ailing, SHEN Lin, XIE Jing, LI Jianrong.
Advances in Research on Purine Distribution in Foods and Its Changes during Storage and Processing
[J]. FOOD SCIENCE, 2018, 39(19): 260-265.
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| [13] |
NIE Jiahui, LI Yi, QIN Xuemei, LI Zhenyu.
Recent Progress in Chemical Composition of Grain-Derived Traditional Vinegar
[J]. FOOD SCIENCE, 2018, 39(19): 322-328.
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| [14] |
PENG Guoxia, ZHAO Haoan, LIU Qingqing, ZHANG Ying, CHENG Ni, CAO Wei.
Antioxidant and Hepatoprotective Effects of Camellia japonica Bee Pollen on Acute Alcohol-Induced Liver Damage in Mice
[J]. FOOD SCIENCE, 2018, 39(17): 127-133.
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| [15] |
LIANG Xinwen, LI Qiangqiang, WANG Kai, WU Liming.
A Review of Characteristic Markers for Honey Traceability
[J]. FOOD SCIENCE, 2018, 39(15): 343-348.
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