| [1] |
CHENG Xinyan, SONG Bingfang, LIU Ning, TIAN Wenmao, YIN Yan, LI Yongcai, BI Yang, WANG Yi.
Diethyldithiocarbamate Delayed Wound-Induced Callus Formation in Potato Tubers by Inhibiting Superoxide Dismutase
[J]. FOOD SCIENCE, 2024, 45(23): 1-7.
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| [2] |
CHEN Lamei, TANG Shanhu, LI Sining, LI Jinjin, LI Qiaoyan, ZHAO Jiaying.
Effect of Malondialdehyde Oxidation on the Structure and Functional Properties of Myofibrillar Protein in Yak Meat
[J]. FOOD SCIENCE, 2023, 44(8): 46-54.
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| [3] |
CHEN Lamei, TANG Shanhu, LI Sining, LI Jinjin, ZHAO Jiaying, LI Qiaoyan.
Effect of Malondialdehyde Oxidation on Physicochemical Properties and Color Stability of Yak Meat Sarcoplasmic Proteins
[J]. FOOD SCIENCE, 2023, 44(16): 113-120.
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| [4] |
LI Qiaoling, LI Henian, GUO Jingke, ZHU Zeliang, TENG Wei, HU Yujia, LUO Yuanyuan, WANG Mengtian, LIU Shutao.
Ameliorative Effect of Orally Administered Nano-Superoxide Dismutase Liposomes on Ulcerative Colitis in Mice
[J]. FOOD SCIENCE, 2023, 44(1): 166-174.
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| [5] |
LIU Jinmei, FU Cuiyuan, MA Kun, LI Zhe, JIA Shaohui.
High F-Value Corn Peptide Improves Exercise Capacity by Improving the Mitochondrial Function of Skeletal Muscle in Rats
[J]. FOOD SCIENCE, 2022, 43(21): 218-225.
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| [6] |
WANG Tao, ZHAI Chen, WANG Liang, LI Mengyao, WANG Shuya, XIE Yunfeng.
Extraction of Superoxide Dismutase from Tomato Using Amino Functionalized Ionic Liquid
[J]. FOOD SCIENCE, 2021, 42(21): 56-62.
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| [7] |
JIANG Yiren, LI Tao, LIU Youming, XIONG Shanbai.
Effect of Malondialdehyde-Induced Protein Oxidation on Structural Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix)
[J]. FOOD SCIENCE, 2020, 41(6): 1-7.
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| [8] |
CHEN Congcong, WANG Xinwei, ZHAO Renyong.
Changes in Lipids of Wheat Flour Samples with Different Processing Degrees during Storage
[J]. FOOD SCIENCE, 2020, 41(3): 159-164.
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| [9] |
CHEN Yating, HAN Xiangwen, ZHOU You, CAO Chongjiang.
Effect of Ethephon-Containing Packaging Material on Quality of Banana during Postharvest Ripening
[J]. FOOD SCIENCE, 2020, 41(15): 262-268.
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| [10] |
SUN Shixu, LI Li, HAN Xiangwen, ZHOU You, CAO Chongjiang.
Effect of Nanocomposite Antibacterial Packaging on Preserving Flavor Quality of White Lotus Roots
[J]. FOOD SCIENCE, 2019, 40(7): 212-218.
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| [11] |
SHEN Penghui, FAN Shikun, ZHAO Mouming, ZHOU Feibai.
Influence of Oxidation on Soy Protein Structure, Emulsion Stability and Lipid Digestion
[J]. FOOD SCIENCE, 2019, 40(14): 7-14.
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| [12] |
ZHOU Linyi, SUN Yufeng, WU Fei.
Effects of Oxidation by Malondialdehyde On the Structure and Function of Rice Bran Protein
[J]. FOOD SCIENCE, 2019, 40(12): 98-107.
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| [13] |
TIAN Yong, ZHOU Du, ZOU Shuangyi, SUN Xingyu, ZHI Qi, LI Fuxiang, MING Jian.
Water Soluble Flavonoids from Coreopsis tinctoria Flowers Improve Learning and Memory Ability in D-Galactose-Induced Aging Mice
[J]. FOOD SCIENCE, 2019, 40(1): 162-168.
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| [14] |
GAO Yuan, WANG Fuling, JIA Qi, LIU Wei, ZHOU Yanyan, ZHANG Xiaomeng, XIAN Yuetong.
Protective Effect of an Endophytic Fungus from Dalbergia odorifera T. Chen against H2O2-Induced Oxidative Damage in HepG2 Cells
[J]. FOOD SCIENCE, 2018, 39(11): 196-200.
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| [15] |
SUN Hongxia, CHEN Jianguang.
Protective Effect of Schisandrin B on the Isolated Rat Heart against Myocardial Ischemia/Reperfusion Injury and Its Molecular Mechanism
[J]. FOOD SCIENCE, 2016, 37(15): 237-241.
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