| [1] |
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.
|
| [2] |
LI Yujing, LIU Yumei.
Correlation of Antioxidant Activity with Bioactive Components of Hops
[J]. FOOD SCIENCE, 2019, 40(5): 24-30.
|
| [3] |
HUANG Caijiao, LI Anping,, LI Jianzhou, WANG Xiaohong.
Bioactive Components of Hibiscus Flower and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2019, 40(3): 42-47.
|
| [4] |
JING Siqun, ZHAI Hongyue, SU Leping, REN Zhiyan, WANG Yinna, YAN Liangjun.
Bioactivity of Total Flavonoids Extracted from Kunlun Chrysanthemum Flowers (Coreopsis tinctoria)
[J]. FOOD SCIENCE, 2019, 40(21): 177-187.
|
| [5] |
WANG Zhenshuai, CHEN Shanmin, XIN Siyue, SHENG Huaiyu, JIANG Heti.
Total Phenols and Flavonoids and Antioxidant Activity of Artichoke (Cynara scolymus L.) Bud Juices before and after Gastrointestinal Digestion in Vitro
[J]. FOOD SCIENCE, 2019, 40(19): 136-142.
|
| [6] |
TANG Sijie, TU Chuanhai, HU Wenxiu, DONG Mingsheng.
Antioxidant Activity of Fermented Soy Whey with Kombucha Consortium
[J]. FOOD SCIENCE, 2019, 40(17): 1-6.
|
| [7] |
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.
|
| [8] |
XUE Ahui, CUI Meng, ZOU Huajie, LUO Liping.
Analysis of Polyphenolic Compounds in Osmanthus fragrans Flowers by Extractive Electrospray Ionization-Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(16): 221-226.
|
| [9] |
ZHANG He, ZHANG Ying, YANG Fengjian, ZU Yuangang, CHEN Xiaoqiang.
Correlation between Total Phenols and Total Flavonoids Contents and Antioxidant Activity of Different Fractions from Ethanol Extract of Sunflower Stalk Pith
[J]. FOOD SCIENCE, 2018, 39(15): 54-59.
|
| [10] |
ZHAO Yue, LI Rong, JIANG Zitao.
Cytotoxicity Evaluation of Total Flavonoids and Recognition of Hydroxyl Radical Scavenging Components from Cichorium endivia L. Seeds
[J]. FOOD SCIENCE, 2017, 38(9): 179-184.
|
| [11] |
ZHANG Lingyan, LI Jieying, HAN Fei, DING Zhansheng, FAN Liuping.
Effects of Steaming and Boiling on the Nutrients and Antioxidant Activity of Millet
[J]. FOOD SCIENCE, 2017, 38(24): 113-117.
|
| [12] |
Long Xiaoqin, Tang jie, Zhao Jingfang, Zeng Fankun.
Ultrasonic-Assisted Enzymatic Extraction and HPLC Analysis of Flavonoids from Old Leaves of Toona sinensis
[J]. FOOD SCIENCE, 2017, 38(22): 256-262.
|
| [13] |
FAN Ziluan, CHEN Kaili, LIU Yaxin, YANG Leiyu, FU Yujie.
Correlation between Antioxidant Activity in Vitro and Active Components of Different Solvent Extracts from Lingonberry
[J]. FOOD SCIENCE, 2017, 38(17): 138-144.
|
| [14] |
PENG Shaodan, HUANG Xiaobing, JING Wei, ZHOU Wei, LI Jihua, LIN Lijing.
Effect of Drying Methods on Physicochemical Properties of Alpinia officinarum Hance Slices
[J]. FOOD SCIENCE, 2017, 38(1): 165-170.
|
| [15] |
GONG Yanling, LIU Fei, JIN Hong.
Optimization of Ethanol Extraction of Total Flavonoids from Suaeda salsa and Its Antioxidant, Hypoglycemic and Hypolipidemic Activities
[J]. FOOD SCIENCE, 2016, 37(8): 1-7.
|
