| [1] |
WANG Ting, LIU Chanchan, REN Juan, JING Rongrong, QIAN Weidong.
Transcriptome Analysis of Hansenula polymorpha DL-1 with Sodium Selenite-Induced Biosynthesis and Accumulation of Glutathione
[J]. FOOD SCIENCE, 2021, 42(6): 193-199.
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| [2] |
WANG Yi, HOU Yuanyuan, MA Yuqing, ZHU Xuan, ZHENG Yonghua, JIN Peng.
Effect of Glycine Betaine Treatment on Chilling Injury and Ascorbic Acid-Glutathione Cycle Metabolism in Peach Fruit
[J]. FOOD SCIENCE, 2021, 42(13): 158-165.
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| [3] |
YANG Qian, FAN Cunfei, WANG Yi, REN Yalin, BI Yang.
Role and Underlying Mechanism of the Ascorbic Acid-Reduced Glutathione Cycle in Scavenging Hydrogen Peroxide in Postharvest Melons Induced by Salicylic Acid
[J]. FOOD SCIENCE, 2021, 42(1): 243-249.
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| [4] |
SU Jing, GONG Rong.
Recent Advances in Understanding Glutathione during Wine-Making Process
[J]. FOOD SCIENCE, 2020, 41(7): 283-291.
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| [5] |
WANG Dahui, XU Ruoyang, LI Dechao, WEI Gongyuan.
Effect of Acid Stress on the Biosynthesis of S-Adenosylmethionine and Glutathione and the Underlying Physiological Mechanism
[J]. FOOD SCIENCE, 2020, 41(10): 61-67.
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| [6] |
NIU Zhenzhen, GUO Yaoyao, ZHAO Xinling, JIN Hong, GONG Yanling.
Anti-fatigue Effect of Glutathione in Mice and Its Underlying Mechanisms
[J]. FOOD SCIENCE, 2019, 40(17): 216-222.
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| [7] |
ZHANG Yan, WEI Rujun, PAN Fengguang, LIU Zhen, WANG Hansong, LIU Jingbo.
Antioxidant and Anti-Inflammatory Effects of Bioactive Peptides Derived from Egg White Proteins
[J]. FOOD SCIENCE, 2018, 39(13): 153-158.
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| [8] |
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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| [9] |
ZHAO Juanjuan, XIONG Huizhu, LIU Weiwei, SHI Wen, HE Hui.
Protective Effects of Selenium-Enriched Corn Peptides on Liver Injury Induced by Acetaminophen in Mice
[J]. FOOD SCIENCE, 2018, 39(11): 201-206.
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| [10] |
WANG Limei, REN Qinghua, ZHENG Lixue, SUN Jiang, QI Bin, ZHU Yibo.
Elucidation of the Underlying Mechanism by Which Endogenous Oxidative Stress Promotes Glutathione Synthesis of
Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2017, 38(4): 26-31.
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| [11] |
ZHANG Suping, QIU Weiqiang, LU Qi, CHEN Shunsheng.
Determination of Glutathione and Free Amino Acids in Muscles of Four Shellfish Species by Automatic Amino Acid Analyzer
[J]. FOOD SCIENCE, 2017, 38(4): 170-176.
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| [12] |
ZHANG Jing, CHENG Lin, LIN Lin, LU Jianfeng, PAN Daodong, CHEN Wei.
Gold Nanoparticles-Based Glutathione Recognition for Rapid Colorimetric Detection of Lead Ion in Water
[J]. FOOD SCIENCE, 2017, 38(24): 202-207.
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| [13] |
WANG Dahui, NIE Min, WEI Gongyuan.
Improved Glutathione Production in Candida utilis by Two-Stage Amino Acid Addition
[J]. FOOD SCIENCE, 2017, 38(22): 22-27.
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| [14] |
ZHAO Jian, FAN Mengdie, ZHEN Dawei, ZHAO Mengyao, XIAO Qunfei, WANG Tianze, XIE Jianchun.
Identification and Formation Mechanism of Volatile Flavor Compounds from Oxidized Chicken Fat-Glutathione-Glucose Model Reaction System
[J]. FOOD SCIENCE, 2017, 38(22): 149-155.
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| [15] |
FENG Xia, SUN Peng, YI Ruokun, PENG Deguang, ZHAO Xin.
Preventive Effects of Alkaloids Extracted from Ba Lotus Seeds on CCl4-Induced Hepatic Injury in Mice
[J]. FOOD SCIENCE, 2017, 38(17): 216-222.
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