| [1] |
YIN Hongjie, JU Huapeng, ZHONG Limin, SUN Na, LIN Songyi.
Biological Activity and Structural Characterization of Riboflavin-Binding Peptide
[J]. FOOD SCIENCE, 2021, 42(9): 137-144.
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| [2] |
BAI Haijun, LI Zhijiang.
Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats
[J]. FOOD SCIENCE, 2021, 42(9): 145-150.
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| [3] |
GUO Gangjun, HU Xiaojing, FU Jiarong, MA Shangxuan, XU Rong, HUANG Kechang, PENG Zhidong, HE Xiyong, ZOU Jianyun.
Determination and Correlation Analysis of Functional Components and Antioxidant Activity of Successive Solvent Extracts from Macadamia Green Husk
[J]. FOOD SCIENCE, 2021, 42(7): 74-82.
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| [4] |
HOU Yanru, SU Lin, HOU Puxin, BAI Yanping, SUN Bing, ZHAO Lihua, HUANG Kaibiao, LÜ Ke, JIN Ye.
Effect of Feeding Regimens on Muscle Fiber Type Composition and Meat Quality of Sunit Sheep and Underlying Regulatory Mechanism
[J]. FOOD SCIENCE, 2021, 42(7): 83-89.
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| [5] |
LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT.
Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread
[J]. FOOD SCIENCE, 2021, 42(6): 111-117.
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| [6] |
MAI Qiying, FAN Yawei, DENG Zeyuan, ZHANG Bing.
Non-covalent Interaction Mechanism between Fetal Bovine Serum and Cyanidin-3-Glucoside and Its Effect on Antioxidant Activity of Cyanidin-3-Glucoside
[J]. FOOD SCIENCE, 2021, 42(5): 1-8.
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| [7] |
LIU Xueru, LI Xin, YIN Yong, YU Huichun, YUAN Yunxia, LI Mengli.
Three-Dimensional Fluorescence Discrimination and Quantitative Modelling of Microorganisms on Cucumbers during Storage
[J]. FOOD SCIENCE, 2021, 42(5): 32-38.
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| [8] |
LI Wei, YE Jiayi, CHEN Yunjiao, CAO Yong.
Antioxidant Activity of Eucalyptus Leaf Polyphenol Extract in Vitro and in Vivo
[J]. FOOD SCIENCE, 2021, 42(5): 160-168.
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| [9] |
KANG Ziyue, SHEN Meng, GE Yunfei, WANG Juan, QUAN Zhigang, XIAO Jinling, WANG Weihao, CAO Longkui.
Analysis of Phenolic Composition in Millet Porridge Using Widely-targeted Metabolomics and Evaluation of Antioxidant Activity
[J]. FOOD SCIENCE, 2021, 42(4): 206-214.
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| [10] |
WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao.
Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides
[J]. FOOD SCIENCE, 2021, 42(4): 227-232.
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| [11] |
ZHANG Meng, CAO Tingting, CHENG Ziwei, JIN Wenyuan, JIN Peng, ZHENG Yonghua.
Effect of High Relative Humidity Storage on Chilling Injury and Antioxidant Activity of Green Pepper Fruits
[J]. FOOD SCIENCE, 2021, 42(3): 243-250.
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| [12] |
JIANG Hui, KONG Limin, WANG Chong, WANG Yanbo, FU Linglin, ZHOU Tao.
Optimization of Degradation Conditions of Polysaccharides from Porphyra yezoensis and Changes in Biological Activities after Degradation
[J]. FOOD SCIENCE, 2021, 42(3): 38-47.
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| [13] |
MAO Xiaoyu, XU Xinyu, YANG Hujun, JIA Bin, ZUO Feng.
Antioxidant Activity and Structural Characteristics of in Vitro Digestion Products of Purple Speckled Kidney Bean (Phaseolus vulgaris L.) Protein
[J]. FOOD SCIENCE, 2021, 42(3): 56-62.
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| [14] |
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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| [15] |
YANG Erlin, ZHAO Haoan, XU Yuanyuan, WANG Yue, WANG Yin, CAO Wei.
Phenolic Compounds and Antioxidant Activity of Jujube Honey
[J]. FOOD SCIENCE, 2021, 42(3): 150-157.
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