| [1] |
LUO Xiangxiang, ZHOU Yingqin, HUANG Jingjing, XIE Ningning, YAN Yan, CHEN Xiao’e.
Inhibitory Mechanism of Garlic Disulphides on the Formation of 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Deep-Fried Chicken Breast
[J]. FOOD SCIENCE, 2021, 42(9): 31-38.
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| [2] |
CUI Xiaoyu, ZHENG Hongying, QI Zhanwen, LIN Changqing, WU Xiaotian, GUO Jianpeng.
Effect of Black Garlic on Inflammation in BALB/c Mice with Ulcerative Colitis
[J]. FOOD SCIENCE, 2021, 42(7): 185-190.
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| [3] |
ZHOU Lili, ZHU Yanwen, JIANG Xiaoxia, ZHANG Xuan, TAN Dehong, LIU Ling, BAI Bing.
Anticoagulant Effect of Garlic Oil
[J]. FOOD SCIENCE, 2021, 42(17): 127-132.
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| [4] |
WU Xuejiao, ZHAO Lichao, FANG Xiang, GUO Yingyu, LIANG Wen’ou, MA Yuhao, WANG Li.
Progress in Understanding the Interaction between Bioactive Components of Soybean and Gut Microbiota
[J]. FOOD SCIENCE, 2021, 42(13): 265-272.
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| [5] |
CHEN Sirui, TANG Ying, DONG Dan, JIANG Ying, HE Hongying, WANG Jinling.
Variation of Bioactive Components in Red Raspberry Juice during Fermentation for Deacidification
[J]. FOOD SCIENCE, 2021, 42(10): 241-248.
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| [6] |
LIU Haoyue, LI Meng, ZHU Qingzhen, CHEN Haitao, SUN Baoguo, ZHANG Ning, ZHANG Yuyu.
Comparison of Three Extraction Methods Used to Determine the Characteristic Flavor of Garlic Frying Oil
[J]. FOOD SCIENCE, 2020, 41(12): 180-187.
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| [7] |
HUANG Liyuan, MAO Shun, LI Ruiting, WANG Yongqin, YU Honghong, LU Shiling.
Effect and Mechanism of Garlic Essential Oil on Putrescine Accumulation by Lactobacillus delbrueckii Isolated from Smoked Horse Meat Sausages
[J]. FOOD SCIENCE, 2019, 40(5): 17-23.
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| [8] |
ZHANG Jinglin, TAO Yang, HAN Yongbin, YE Xiaosong, YE Mingru, WU Chao, YE Shuxian.
Effect of Sodium Sulfite Soaking Pretreatment on Main Quality Attributes of Dehydrated Garlic Slices
[J]. FOOD SCIENCE, 2019, 40(4): 49-55.
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| [9] |
GUO Siwen, WANG Dan, ZHAO Xiaoyan, MA Yue, ZHANG Min, ZHANG Chunhong.
Analysis of the Flavor and Volatile Components of Crushed Garlic Cloves with Different Colors
[J]. FOOD SCIENCE, 2019, 40(22): 256-262.
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| [10] |
YANG Ming, QIN Ye, HAO Junyu, WU Tao, LIU Rui, SUI Wenjie, ZHANG Min.
Dietary Supplementation with Black Garlic Powder Exerts Immunostimulatory Activity in Cyclophosphamide Induced BALB/c Mice
[J]. FOOD SCIENCE, 2019, 40(21): 163-170.
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| [11] |
ZHANG Qian, ZHENG Yaying, LI Yan, JIANG Zhengqiang, LIU Haijie.
Effect of High-Voltage Electrostatic Field on Bioactive Components and Antioxidant Activity of Peanut Sprouts
[J]. FOOD SCIENCE, 2019, 40(17): 190-195.
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| [12] |
LI Binbin, ZHANG Yaqing, ZHAO Lili, MAO Shun, LU Shiling.
Effects of Garlic Essential Oil and Starter Cultures on Biogenic Amine Accumulation and Microbial Distribution in Smoked Horsemeat Sausages
[J]. FOOD SCIENCE, 2018, 39(9): 19-25.
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| [13] |
GUAN Ping, ZHANG Liming, HAO Limin, ZHANG Zhihan, LI Mengnan.
Odor Removal of Garlic by Embedment in Potato Starch
[J]. FOOD SCIENCE, 2018, 39(5): 148-154.
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| [14] |
WU Yongxiang, WU Liping, HU Xiaoqian, KIM Taewan.
Effect of Solid-State Fermentation with Various Fungi on Main Bioactive Components of Pteridium aquilinum and Their Antioxidant and Anti-Inflammatory Activities in Vitro
[J]. FOOD SCIENCE, 2018, 39(24): 168-174.
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| [15] |
MA Yu, HUANG Yongguang, TANG Dongya, PAN Chengjin.
Flavor Characteristics and Bioactive Components of Pure Honeysuckle Flower Liquor Produced by Solid-State Fermentation
[J]. FOOD SCIENCE, 2018, 39(24): 249-255.
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