| [1] |
ZHANG Xiaohang, WU Xinyu, XIE Qinggang, LIU Ruijie, ZHAO Bo, REN Jiaqi, ZHAO Wanyu, XU Xiaoxi.
Mechanism by Which Extracellular Vesicles of Bifidobacterium animalis Promote Apoptosis in HT-29 Cells by Regulating the Polarization of M1-like Tumor-Associated Macrophages
[J]. FOOD SCIENCE, 2025, 46(23): 150-159.
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| [2] |
LIU Zhizhong, LIU Liwei, LIU Zhigang, CHEN Haili, CUI Hong, YANG Bo, ZHANG Jiaqi, WU Rigeng, YAO Kai.
Effect of Co-fermentation with Streptococcus salivarius subsp. thermophilus and Bifidobacterium animalis subsp. lactis on Improving the Quality of Fermented Milk
[J]. FOOD SCIENCE, 2025, 46(2): 89-98.
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| [3] |
YE Yongmao, GE Qingfeng, WU Mangang, YU Hai, LIU Rui.
Effect of Nitric Oxide on Improving Chilled Pork Quality Based on OPLS-DA and Entropy-Weight Topsis Method
[J]. FOOD SCIENCE, 2025, 46(16): 322-336.
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| [4] |
HE Yingxi, XU Xinzhu, LIN Shuxian, SHENG Wen, XU Suhua, GUO Lina.
Hypolipidemic Effect and Mechanism of Bifidobacterium animalis NX-6 on a Zebrafish Model of Hyperlipidemia
[J]. FOOD SCIENCE, 2025, 46(14): 207-215.
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| [5] |
MEI Xincheng, XU Xinglian, ZHAO Tinghui, WANG Peng, LI Lingqi, HUANG Tianran, YANG Yujia, WANG Weinan, ZHAO Yang.
Effect of Lactic Acid-Assisted Low-Temperature Plasma on Preservation of Yellow-Feathered Broiler Carcass
[J]. FOOD SCIENCE, 2024, 45(17): 206-215.
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| [6] |
WANG Zengbo, Liu Mingyang, LIU Fei, LI Bailiang.
Effect of Bifidobacterium animalis subsp. lactis XLTG11 on Immune Function and Intestinal Flora in Cyclophosphamide-Immunosuppressed Mice
[J]. FOOD SCIENCE, 2024, 45(15): 103-111.
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| [7] |
MA Yan, WANG Zhongjiang, YANG Jingyu, LI Zhe, PENG Xia, SHAN Xiufeng, LI Bailiang, MA Weiwei.
Alleviative Effect of Bifidobacterium animalis subsp. lactis XLTG11 on Antibiotic-Associated Diarrhea Induced by Clindamycin
[J]. FOOD SCIENCE, 2023, 44(3): 170-178.
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| [8] |
CAO Yanfei, LU Jinshuai, ZHAO Shengpeng, LI Siqi, LI Hongjun.
Effect of Soy Lecithin, Glucose Oxidase, and Transglutaminase on Dough Rheology and Quality Properties of Steamed Bread Enriched with Potato Pulp
[J]. FOOD SCIENCE, 2023, 44(14): 20-28.
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| [9] |
PAN Yecan, WANG Xinlu, ZHANG Lin, FENG Yue, HE Linjuan, QIU Jing, QIAN Yongzhong.
Effect of Allicin on the Redox Level of HeLa Cells as Assessed by Various Mathematical Analysis Methods
[J]. FOOD SCIENCE, 2022, 43(3): 137-145.
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| [10] |
MA Yan, WANG Zhongjiang, YANG Jingyu, LI Zhe, PENG Xia, CHEN Yufeng, LI Bailiang.
Alleviating Effect of Bifidobacterium animalis subsp. lactis XLTG11 on Ulcerative Colitis Induced by Sodium Dextran Sulfate in Mice
[J]. FOOD SCIENCE, 2022, 43(17): 164-173.
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| [11] |
HU Yanli, PAN Lili, YAN Shuzhen, CHEN Shuanglin.
Analysis of Antioxidant Activity of 2,7-Dihydroxy-3,6,9-trimethyl-9H-xanthene-1,4,5,8-tetraone and Optimization of Solid-State Fermentation Conditions for Its Production
[J]. FOOD SCIENCE, 2022, 43(14): 199-207.
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| [12] |
LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling.
Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities
[J]. FOOD SCIENCE, 2021, 42(3): 112-120.
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| [13] |
MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie.
Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(3): 121-127.
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| [14] |
DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian.
Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods
[J]. FOOD SCIENCE, 2021, 42(2): 325-332.
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| [15] |
GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai.
Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(10): 209-217.
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