| [1] |
HUANG Jing, ZENG Wei, CHEN Jianping, WANG Xiaoyin.
Inhibitory Effect and Mechanism of Lotus Seedpod Polysaccharides on Cervical Cancer HeLa Cells
[J]. FOOD SCIENCE, 2026, 47(8): 207-224.
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| [2] |
DONG Shihao, XU Ningmeng, FU Zhengjian, SHEN Kaize, ZENG Shunchao, FAN Fangyu, GUO Lei.
Identification of Polyphenolic Components in Gastrodia elata and Their Inhibitory Effects on α-Amylase and α-Glucosidase
[J]. FOOD SCIENCE, 2025, 46(16): 285-294.
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| [3] |
LUO Yanghe, ZENG Shi’ai, LI Luoxin, XIE Chong, YAN Jingkun, LI Yuting, LUO Yingjie, ZHAO Lei.
Inhibitory Mechanism of A-type Oligomeric Proanthocyanidins from Abscising Litchi Fruits on Proinflammation Induced by Litchi Thaumatin-like Protein
[J]. FOOD SCIENCE, 2024, 45(8): 145-152.
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| [4] |
WANG Qian, WANG Juan, FU Jinfeng, SHENG Ou.
Identification of Polyphenolic Components in Unripe Banana Pulp and Their Inhibitory Effects on α-Amylase and α-Glucosidase
[J]. FOOD SCIENCE, 2024, 45(7): 61-68.
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| [5] |
WANG Xiaoyun, ZHANG Ting, HUANG Jian, SHI Liu, CHEN Sheng, GUO Xiaojia, WANG Lan, WU Wenjin, SUN Weiqing, Xiong Guangquan.
Antibacterial Effects and Mechanisms of Three Polyphenols against Shewanella putrefaciens
[J]. FOOD SCIENCE, 2024, 45(16): 1-9.
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| [6] |
ZHANG Luocheng, XIANG Jie, XIAO Junsong, DING Zhiqian, WU Hua.
Hypoglycemic Effect of Lotus Seedpod Procyanidin on Diabetic Wistar Rats Induced by Streptozotocin
[J]. FOOD SCIENCE, 2023, 44(9): 88-95.
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| [7] |
OUYANG Qiuli, WU Yaoyanbing, LIU Yangmei, GE Yunshu, TAO Nengguo, YUAN Xingxing.
Inhibitory Effect of trans-2-Hexenal Combined with Soluble Salts on Geotrichum citri-aurantii and Citrus Sour Rot Disease
[J]. FOOD SCIENCE, 2023, 44(19): 164-179.
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| [8] |
QIAO Leilei, YANG Min, QIN Juanjuan, LIAO Haizhou, JI Wei, LI Qian.
Properties and Proanthocyanidin-Loading Capacity of Acid-Induced Micellar Casein-Sodium Alginate Emulsion Gels
[J]. FOOD SCIENCE, 2023, 44(16): 50-60.
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| [9] |
SU Chenlu, AI Lianzhong, WU Yan, LAI Phoency, WANG Yi, ZHANG Hui, SONG Zibo.
Non-enzymatic Browning Kinetics of Tamarind Seed Coat Proanthocyanidins System Affected by Food Formulation Factors
[J]. FOOD SCIENCE, 2022, 43(5): 26-38.
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| [10] |
DAI Xishuang, ZHANG Zhong, BI Yang, William Oyom, ZHANG Zhipeng, XIE Pengdong.
Inhibitory Effect and Mechanism of Composite Coating Containing Oleaster Gum and Cuminal on Postharvest Pink Mold Rot of Tomatoes
[J]. FOOD SCIENCE, 2022, 43(23): 187-193.
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| [11] |
ZHAN Hui, SONG Tianyuan, YU Gang, JIANG Zedong, DU Xiping, ZHU Yanbing, NI Hui, LI Qingbiao.
Hypolipidemic Activity of Polysaccharides Purified from Bangia fusco-purpurea
[J]. FOOD SCIENCE, 2021, 42(7): 142-148.
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| [12] |
DAI Yangyan, HAN Yuqin, LIAO Bingwu, LIAO Jing, HUANG Huihua.
Inhibitory Effects of Maleic Anhydride Modified Tea Polyphenols on Non-enzymatic Glycosylation
[J]. FOOD SCIENCE, 2021, 42(23): 42-50.
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| [13] |
ZHENG Yan, ZHANG Xinyun, SUI Yong.
Effect of Lotus Seedpod Procyanidins on Bread Quality and Functional Properties
[J]. FOOD SCIENCE, 2020, 41(8): 62-68.
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| [14] |
ZHANG Jing, MI Jia, LU Lu, LUO Qing, YAN Yamei, RAN Linwu, JIN Bo, CAO Youlong.
Effect of Anthocyanins Extract from Lycium ruthenicum Murr. Fruit on Pancreatic Lipase Activity
[J]. FOOD SCIENCE, 2020, 41(5): 8-14.
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| [15] |
WANG Jing, DIAO Cuiru, WANG Huali, LI Xiang, WANG Mingchun, WANG Hao.
Inhibitory Mechanism of Carnosic Acid on Alpha-Amylase
[J]. FOOD SCIENCE, 2020, 41(3): 12-17.
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