[1] |
SHI Pujie, XU Shiqi, WANG Zhenyu, WU Chao, LU Weihong, DU Ming.
Advances in Biological Activity and Functional Mechanism of Peptides from Lactoferrin
[J]. FOOD SCIENCE, 2021, 42(7): 267-274.
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[2] |
ZHAO Xiao, XU Jinghan, CUI Dongying, XU Jinzhao, LIU Yang, TENG Guoxin, XU Xiaoxi.
Positive Regulation of Lactoferrin on Gut Micro-Ecology of Rats with Inflammatory Bowel Disease
[J]. FOOD SCIENCE, 2021, 42(13): 136-142.
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[3] |
LU Shan, HU Changying, ZHANG Qinjun, ZHONG Huaining, HU Xiaohong.
Migration of Copper from Nano-Copper/Low Density Polyethylene Composite Films to Milk Products
[J]. FOOD SCIENCE, 2020, 41(14): 321-326.
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[4] |
XIE Yindan, ZHAO Tianyu, XU Yan, REN Haowei, AN Jingjing, LIU Ning.
Repairing Effect of Lactoferrin on Triadimefon-Induced Damage of Bone Marrow Mesenchymal Stem Cells
[J]. FOOD SCIENCE, 2020, 41(13): 141-147.
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[5] |
ZHANG Xinna, MA Liyan, PAN Saichao, ZHANG Chunjiao, ZHANG Yongxin, ZHOU Fang, HUANG Kunlun, DAI Yunqing.
Simultaneous Determination of 11 Mycotoxins in Minor Food Legumes by High Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS)
[J]. FOOD SCIENCE, 2019, 40(8): 306-310.
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[6] |
ZHENG Zhenjia, ZHANG Ruiling, ZHANG Minmin, QIU Zhichang, ZHANG Bin, QIAO Xuguang.
On-line Screening for and Identification of Antioxidant Compounds from Burdock Roots (Arctium lappa L.) by High Performance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(8): 175-179.
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[7] |
WANG Shuhui, SONG Shasha, CAO Xueli.
Application of Discriminant Analysis and Similarity Evaluation of HPLC Fingerprints of Flavor Components in Xinyang Maojian Tea Grading
[J]. FOOD SCIENCE, 2019, 40(8): 180-185.
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[8] |
ZHANG Zidong, FU Dongmei, ZHANG Weipeng, ZHANG Lin, ZU Yuangang.
Simultaneous Determination of Five Phenylpropanoids in Eucommia ulmoides Oliv. from Different Ages and Parts by HPLC
[J]. FOOD SCIENCE, 2019, 40(8): 186-191.
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[9] |
ZHAO Xu, WANG Xinru, DUAN Changqing, HE Fei.
Analysis of Phenolic Composition in Wild Lycium ruthenicum Murr. Berries
[J]. FOOD SCIENCE, 2019, 40(8): 202-207.
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[10] |
PENG Zhenfen, YE Qinghua, WANG Wei, XIE Qian, CHEN Qingxi.
Differences in Free Amino Acid Composition of Fruits of Common Olive and Sweet Olive and Their Glutamine Metabolism Characteristics
[J]. FOOD SCIENCE, 2019, 40(4): 229-236.
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[11] |
XI Enze, ZHAO Xiao, CUI Dongying, SHENG Xue, LI Menghan, XU Xiaoxi.
Effect of in Vitro Digestion Hydrolysate of Bovine Lactoferrin Subjected to Different Pasteurization Treatments on Proliferation of IEC-6 Cells
[J]. FOOD SCIENCE, 2019, 40(23): 60-65.
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[12] |
LI Kun, ZHANG Wenwen, LIU Lanxiang, ZHENG Hua, LI Kai, XU Juan, ZHANG Hong.
Enantioseparation and Thermodynamic Properties of Aleuritic Acid by High Performance Liquid Chromatography with Evaporative Light-Scattering Detector (HPLC-ELSD)
[J]. FOOD SCIENCE, 2019, 40(2): 200-207.
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[13] |
YANG Huan, MA Youning, QIN Meiling, CHAI Shuangshuang, HE Qiao, ZHANG Hantong, MOU Renxiang.
Rapid Analysis of Chlorpyrifos, Carbosulfan and Their Metabolites Residues in Rice by HPLC-MS/MS
[J]. FOOD SCIENCE, 2019, 40(2): 304-309.
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[14] |
LIANG Ruihong, HUA Hui, WANG Xuedong, LI Ya, LIU Chengmei, CHEN Jun.
Effect of Dynamic High Pressure Microfluidization Treatment Sequence on the Structure and Properties of Pectin-Lactoferrin Complexes
[J]. FOOD SCIENCE, 2019, 40(19): 143-148.
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[15] |
WANG Shuhui, CAO Xueli, SONG Shasha, LONG Limei.
Development of Certified Reference Materials for Xinyang Maojian Tea Grading Based on HPLC Fingerprints of Flavor Components
[J]. FOOD SCIENCE, 2019, 40(16): 293-301.
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