[1] |
WANG Jing, HUANG Qingchen, GAO Minyue, ZHU Xiaopan, CHEN Zitong, WANG Shaokang, SUN Guiju.
Preventive Effect of Forsythin from Forsythia suspensa Leaves on Obesity Induced by High-Fat Diet in Rats
[J]. FOOD SCIENCE, 2021, 42(9): 85-90.
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[2] |
LU Mintao, REN Tingyuan, YANG Jian, LU Longfa, QIN Likang.
Effect of the Essential Oil from the Ripe Fruit Pericarp of Zanthoxylum bungeanum Maxim. on Glucose Metabolism in Diabetic Mice Induced by Streptozotocin
[J]. FOOD SCIENCE, 2021, 42(9): 115-122.
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[3] |
LIU Yudi, LI Jiamei, WANG Kunhua, WANG Xiaojing, XU Huaide.
Nutritional and Physicochemical Properties of Acer truncatum Seed Protein
[J]. FOOD SCIENCE, 2021, 42(2): 271-277.
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[4] |
LIU Yulan, LI Jin, WANG Geping, SUN Guohao.
Comparative Study on Flavor and Overall Quality of Zanthoxylum bungeanum Seed Oil and Zanthoxylum bungeanum Oil
[J]. FOOD SCIENCE, 2021, 42(14): 195-201.
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[5] |
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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[6] |
YUAN Qiuyan, LIU Hongzhi, ZHANG Jian, LI Limin, WU Bin, WANG Qiang.
Analysis of Protein Subunit Composition and Quality Characteristics of Peanut Varieties (Lines) Grown in Xinjiang
[J]. FOOD SCIENCE, 2020, 41(7): 38-45.
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[7] |
LIU Shuting, WANG Ying, WANG Zhihui, WANG Di, ZHANG Yanli, ZUO Zhaohang, WANG Haoyu, DENG Wei.
Repairing Effect of Resistant Starch from Purple Speckled Kidney Beans (Phaseolus vulgaris) on Liver and Intestinal Barrier Injury in Rats with Hyperlipidemia
[J]. FOOD SCIENCE, 2020, 41(21): 106-112.
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[8] |
ZHU Jiexu, GAO Li’e, HUANG Wenkang, LI Wenyuan, MA Ying, GUO Xusheng, DING Zitong.
Probiotic Effects of Two Lactobacillus Strains in Rats Fed a High-Fat Diet
[J]. FOOD SCIENCE, 2020, 41(1): 196-202.
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[9] |
WU Cheng, WANG Chunxiao, WANG Xiaodan, ZHOU Hongxiang, HUANG Yongguang, QIU Shuyi.
A Review of the Application of High-Throughput Sequencing Technology in Analysis of the Diversity of Microbial Communities Involved in the Fermentation of Alcoholic Beverages
[J]. FOOD SCIENCE, 2019, 40(3): 348-355.
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[10] |
GUO Liandong, XU Li, OU Caizhi, DING Yangyue, ZHANG Gaopeng, NI Chunlei, CHENG Jianjun.
Molecular Compositions and Structural Properties of Proteins in Millet
[J]. FOOD SCIENCE, 2019, 40(24): 201-206.
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[11] |
FU Linglin, HUANG Jianjian, XIE Menghua, WANG Chong, WANG Yanbo.
FU Linglin, HUANG Jianjian, XIE Menghua, WANG Chong, WANG Yanbo
[J]. FOOD SCIENCE, 2019, 40(20): 114-121.
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[12] |
ZHANG Shu, WANG Changyuan,, SHENG Yanan, FENG Yuchao, FU Tianxin, LI Xue.
Effects of Processing Methods on Structure and Functional Properties of Mung Bean Protein
[J]. FOOD SCIENCE, 2019, 40(19): 113-119.
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[13] |
WU Enkai, ZHANG Tingting, PENG Chunxiu, WANG Qiuping, TAN Chao, GONG Jiashun.
Influence of Swinging on the Metabolome of Pu-erh Tea Theabrownins in Rats Fed with High-Fat, High-Sugar, High-Salt Diet
[J]. FOOD SCIENCE, 2019, 40(19): 185-195.
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[14] |
WU Zhen, LI Hong, YANG Yong, TAN Hongjun, ZHAN Yong, JIA Fengxia, LI Xiaobin, WANG Fuqiang.
Geographical Origin Traceability and Varietal Classification of Zanthoxylum Based on Mineral Profile
[J]. FOOD SCIENCE, 2019, 40(16): 213-219.
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[15] |
LI Hanqing, LIU Fengming, SHAN Shuhua, LU Yang, ZHANG Xiaoli, LI Zhuoyu.
Effects of Free and Bound Polyphenols from Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chow on Phenotype Transformation of Human Aortic Smooth Muscle Cells
[J]. FOOD SCIENCE, 2019, 40(13): 116-122.
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