[1] |
WANG Xiangxin, SHAN Yi, WEI Xuedong, LI Wenbin, E Laiming, JIANG Yujun.
Determination of Nucleotides in Infant Formula by Ultra-high Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(4): 254-262.
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[2] |
LIU Xiya, TIAN Chunmei, ZHENG Lufei, ZHONG Pingsheng, ZHANG Xinfang, REN Jiali.
Preparation of Magnetic Three-Dimensional Reduced Graphene and Its Application in Electrochemical Immunoassay of Mycobacterium tuberculosis H37Ra in Milk
[J]. FOOD SCIENCE, 2020, 41(22): 308-314.
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[3] |
WANG Wei, HE Ping, JIANG Xiaoming.
Anti-inflammatory and Antioxidant Effects of Luteolin and Its Flavone Glycosides
[J]. FOOD SCIENCE, 2020, 41(17): 208-215.
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[4] |
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.
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[5] |
LI Yujing, LIU Yumei.
Correlation of Antioxidant Activity with Bioactive Components of Hops
[J]. FOOD SCIENCE, 2019, 40(5): 24-30.
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[6] |
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.
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[7] |
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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[8] |
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.
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[9] |
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.
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[10] |
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.
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[11] |
YUAN Tinglan, ZHU Wenting, CHEN Xianxin, LIU Wenqiang, ZHU Xuemei, XIONG Hua.
Effect of Whey Protein-Luteolin Complexes on Physical and Oxidative Stability of Emulsions
[J]. FOOD SCIENCE, 2018, 39(9): 1-6.
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[12] |
HE Quanguo, LI Guangli, LIU Jun, LIU Xiaopeng, LIANG Jing, DENG Peihong.
Preparation of Cu2O-Reduced Graphene Nanocomposite-Modified Electrodes and Their Application in Detection of Dopamine
[J]. FOOD SCIENCE, 2018, 39(20): 308-314.
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[13] |
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.
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[14] |
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.
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[15] |
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.
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