[1] |
LU Zhenjie, LI Juan, CHEN Zhengxing, LI Cheng, LI Yanan.
Carboxymethylation and Physicochemical Characterization of Wheat Bran Arabinoxylan
[J]. FOOD SCIENCE, 2021, 42(6): 61-67.
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[2] |
FU Shanlin, ZHONG Junzhen, YAO Wenjun, QIN Fangfang, LIU Chengmei, LIU Wei.
Interaction between Unfolded Bovine β-Lactoglobulin and Epigallocatechin Gallate
[J]. FOOD SCIENCE, 2019, 40(4): 7-13.
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[3] |
FU Lingmeng, WU Yi, WANG Jing, WEI Jie, WANG Shaokang, SUN Guiju.
Protective Effect of Luteolin and Folic Acid on Aflatoxin B1-Induced Cytotoxicity in Esophageal Epithelial Cells and Their Effect on MTHFR Hypermethylation
[J]. FOOD SCIENCE, 2019, 40(23): 142-150.
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[4] |
HE Hehe, LIN Houmin, KOU Lidan, QIN Fenglan, WEI Yutuo, HUANG Ribo, DU Liqin.
HE Hehe, LIN Houmin, KOU Lidan, QIN Fenglan, WEI Yutuo, HUANG Ribo, DU Liqin
[J]. FOOD SCIENCE, 2019, 40(20): 122-129.
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[5] |
ZHANG Xiaosong, JIN Hua, YAN Huili, ZHANG Yongzhong, XU Jing.
Preparation of Daidzein and Genistein by Demethylation Reaction and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2018, 39(2): 240-246.
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[6] |
LI Meng, HUANG Xuesong, WANG Chao, DUAN Hanying.
Demethylation Kinetics of Citrus Pectin in Alkaline Solution
[J]. FOOD SCIENCE, 2017, 38(7): 136-141.
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[7] |
ZHANG Jianyong, JIANG Heyuan, CUI Hongchun, WANG Weiwei, SHI Liting.
Major Factors Affecting Substitution Degree of Acetylated EGCG
[J]. FOOD SCIENCE, 2017, 38(5): 54-59.
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[8] |
WEI Yiming, HE Zhou, TIAN Haifen, WANG Jing, WU Nini, HUANG Jing, YANG Yanfang, LI Xuehua, NONG Zhenzhen, WEI Mei, PAN Xin, LI Guo.
Optimization of Preparation of Carboxymethylated Polysaccharides from Longan (Dimocarpus longan) Pulp by Response Surface Methodology and Their Antioxidant Activity and Immunoregulatory Activity
[J]. FOOD SCIENCE, 2017, 38(22): 275-283.
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[9] |
WANG Wei, LIN Nan, ZHOU Xiaojing, LE Shengfeng, DU Ning, ZHANG Jinghua.
Development of EGCG Reference Material
[J]. FOOD SCIENCE, 2016, 37(14): 110-115.
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[10] |
NING Jiaming, ZHANG Yansong, YAO Yufei, WANG Zhe, LI Lu, CHEN Jiajun, LI Wenjuan.
Protective Effect of Epigallocatechin-3-gallate against Antitumor-Induced Myocardial Injury
[J]. FOOD SCIENCE, 2016, 37(11): 180-184.
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[11] |
LIU Fei, XIONG Zhengwei, LI Chunhua, ZHANG Juan, WANG Xiaoping, TANG Xiaobo, WANG Yun.
Progress in Molecular Modification and Anticancer Activity of (–)-Epigallocatechin-3-gallate (EGCG)
[J]. FOOD SCIENCE, 2015, 36(23): 321-328.
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[12] |
WANG Yue, WANG Xing-guo, ZHANG Ya-fei, MENG Zong, ZHANG Hong.
Effects of Four Natural Antioxidants on Oxidative Stability of Bulk Fat and Margarine
[J]. FOOD SCIENCE, 2014, 35(7): 17-22.
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[13] |
MA Ya-qin, GAO Rui-ping, LIU Jia, ZHAO Guo-hua.
in vitro Stability of the Complex of EGCG and Oat β-Glucan in Simulated Gastrointestinaltract Fluid
[J]. FOOD SCIENCE, 2014, 35(3): 33-36.
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[14] |
ZHOU Yu-chi, WU Qi, XIONG Ling, LU Fang-ting, TIAN Da-ting*.
Preparation of Carboxymethyl Konjac Glucomannan for Use as a Food Thickener
[J]. FOOD SCIENCE, 2014, 35(22): 1-5.
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[15] |
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in vitro Inhibitory Effects of Oolong Tea Polyphenols, EGCG and EGCG3”Me on α-Glucosidase Activity
[J]. FOOD SCIENCE, 2014, 35(21): 10-15.
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