[1] |
KONG Xiao, LUO Xin, ZHU Lixian, SONG Enliang, ZHANG Wenhua, ZHANG Yimin.
Recent Progress in the Mechanism Underlying Tenderness Deterioration of Beef at Intermediate Ultimate pH
[J]. FOOD SCIENCE, 2020, 41(3): 260-265.
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[2] |
ZHUANG Rongyu, WANG Ruchen, QIU Xiaoting, CHE Jiahao, LI Yongyong, ZHANG Weixiao, YANG Wenge, SHI Yongmei, WU Zufang.
Bioactive Substances Produced by Rhodotorula mucilaginosa: A Comprehensive Review
[J]. FOOD SCIENCE, 2020, 41(1): 318-329.
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[3] |
CAO Lijun, CHENG Zhengjun, JIANG Xiaohui.
Interaction of AG9/AB9 with BSA: Analysis by Debye-Hückel Limiting Law and Observation of Enthalpy-Entropy Compensation
[J]. FOOD SCIENCE, 2018, 39(7): 146-152.
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[4] |
DENG Kaibo, HUANG Yaping, XU Zhengjin, FU Lingyun, ZHENG Baodong.
Effect of Oxidation Treatment on Eating Quality and Calpain Activity in Breast and Drumstick Meat from White Feather Broilers
[J]. FOOD SCIENCE, 2018, 39(23): 87-92.
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[5] |
ZHONG Saiyi, LIU Shouchun, CHEN Jianping, SU Weiming, CHEN Suhua, LIU Hai, QIN Xiaoming.
Antioxidant Activity and Nitrosamine Synthesis-Inhibiting Effect of Inclusion Complex of Essential Oil from Alpinia officinarum Hance with Hydroxypropyl-β-cyclodextrin
[J]. FOOD SCIENCE, 2018, 39(19): 120-127.
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[6] |
YUAN Yuan, LIN Lijing, HUANG Xiaobing, PENG Shaodan, LI Jihua.
Fingerprinting Analysis of Volatile Compounds from the Rhizome of Alpinia officinarum Hance with Different Ages
[J]. FOOD SCIENCE, 2018, 39(14): 263-267.
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[7] |
GONG Lingxiao, CAO Wenyan, ZHANG Ying, ZHANG Huijuan, LIU Yingli, WANG Jing,.
Anti-α-Glucosidase Activities and Bioactive Components of Tibetan Hull-Less Barley Bran Extracts
[J]. FOOD SCIENCE, 2017, 38(6): 179-184.
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[8] |
LI Pengcheng, PIAO Chunhong, ZHANG Lan, ZHANG Yu, LI Xiang, ZHAO Ziying, WANG Yuhua, LIU Junmei, YU Hansong.
Antidiabetic Effect and Mechanism of Flavonoids Extracted from Bunckwheat Hulls in Type 2 Diabetic Rats
[J]. FOOD SCIENCE, 2017, 38(5): 244-250.
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[9] |
XU Anqi, WU Ningning, WU Xuechun, LIU Ping, YAO Xiaojun, CHEN Guangying, HE Wenying.
Interaction of Alpinetin from Alpinia katsumadai with Hemoglobin
[J]. FOOD SCIENCE, 2017, 38(3): 81-87.
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[10] |
ZENG Jing, GUO Jianjun, YUAN Lin.
Improvement of the Thermal Activity and Stability of Hyperthermophilic α-Amylase ApkA by Site-Directed Mutagenesis
[J]. FOOD SCIENCE, 2017, 38(2): 20-26.
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[11] |
WANG Haili, LI Li, CHEN Mo, YANG Chunxiang, WANG Jing, YU Chen.
Gas Chromatography-Mass Spectrometry Method for Rapid Detection of Geraniol and α-Terpilenol in Ethylene-Vinyl Alcohol Copolymer Active Food Packaging Film
[J]. FOOD SCIENCE, 2017, 38(2): 306-310.
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[12] |
LI Zheng, LI Xin, DU Manting, LI Meng, ZHANG Dequan.
Effect of Phosphorylation on the Degradation of Myofibrillar Proteins by μ-Calpain
[J]. FOOD SCIENCE, 2017, 38(15): 1-6.
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[13] |
GE Shuangshuang, ZHANG Wenwen, LI Kun, XU Juan, LIU Lanxiang, ZHENG Hua, ZHANG Hong.
Antioxidant Activity and Mechanism in Vitro of Phyllanthus emblica L. Seed Oil
[J]. FOOD SCIENCE, 2017, 38(15): 127-134.
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[14] |
Lü Pin, FAN Sufang, SONG Nan, WANG Luqi, SUN Yong, ZHAO Junxia, ZHANG Yan.
Iso-Suillin Inhibits VSMC Phenotypic Modulation via Repressing Ubiquitination-Mediated SM22α Degradation
[J]. FOOD SCIENCE, 2017, 38(15): 208-214.
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[15] |
GE Shuangshuang, ZHANG Wenwen, LI Kun, FENG Ying, GAN Jin, ZHENG Hua, ZHANG Hong.
Separation and Purification of α-Linolenic Acid from Phyllanthus emblica L. Seed Oil by Silver Iron Complexation
[J]. FOOD SCIENCE, 2017, 38(14): 213-220.
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