[1] |
Yong-Xin HU XING Ma xuan-yi MENG Hong-bing CHEN Yong Wu.
Advances in Food Allergen Epitope Localization Technology
[J]. , 0, (): 0-0.
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[2] |
Bo-Wen LI Ma Shuhua.
Mechanism of food-induced tyrosine oxidation products induced myocardial oxidative damage and energy metabolism disorder in mice
[J]. , 0, (): 0-0.
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[3] |
WEI Zhen, HAN Caijing, GAO Yunna, FAN Zhanqing, WANG Yanan, WANG Zheren, MIN Weihong.
Construction and Enzymatic Characterization of Novel Aspartokinase Mutant Y198N/D201M from Corynebacterium pekinense
[J]. FOOD SCIENCE, 2020, 41(18): 127-133.
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[4] |
Yun-Na Gao.
Construction and enzymatic characterization of novel aspartokinase mutant Y198N/D201M from Corynebacterium pekinense
[J]. FOOD SCIENCE, 0, (): 0-0.
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[5] |
LIU Chen, FENG Xinhuan, DOU Zhihua, AN Shujing, LIU Mengjiao, HOU Zhimei, YANG Jie.
Protective Effect of Xinjiang Bactrian Camel Milk on the Liver of Streptozotocin-Induced Diabetic Mice
[J]. FOOD SCIENCE, 2020, 41(9): 74-80.
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[6] |
FU Tianxin, ZHANG Shu, SHENG Yanan, FENG Yuchao, WANG Changyuan.
Preparation, Structure and in Vitro Digestibility of Zinc-Chelating Mung Bean peptide
[J]. FOOD SCIENCE, 2020, 41(4): 59-66.
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[7] |
.
Preparation, Structure and In Vitro Digestion of Mung Bean Polypeptide Zinc Chelate
[J]. FOOD SCIENCE, 0, (): 0-0.
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[8] |
ZHANG Shu, WANG Changyuan,, SHENG Yanan, FENG Yuchao, FU Tianxin, LI Xue.
Effects of Processing Methods on Structure and Functional Properties of Mung Bean Protein
[J]. FOOD SCIENCE, 2019, 40(19): 113-119.
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[9] |
LIU Shimeng, HAN Caijing, GAO Yunna, ZHAO Lan, LU Hongyan, MIN Weihong.
Recent Progress in the Study of Homoserine O-Acyltransferase, the Key Enzyme in the Methionine Biosynthesis Pathway
[J]. FOOD SCIENCE, 2019, 40(11): 261-267.
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[10] |
Yuan-Yuan ZHENG JING Jing PENG FangShuai.
Isolation, Purification and Antioxidant Activity in Vitro and Anti - fatigue in vivo of protein peptide of Pinus koraiensis Sieb. et Zucc.
[J]. FOOD SCIENCE, 0, (): 0-0.
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[11] |
RAO Huan, TIAN Yang, LI Xi, XUE Wentong.
Effect of Model Biscuits on Digestive Stability and Immunoreactivity of Wheat and Peanut Allergens
[J]. FOOD SCIENCE, 2018, 39(21): 122-128.
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[12] |
Wentong XUE.
The effect of the baked model on the digestive stability and immune activity of wheat and peanut allergens
[J]. FOOD SCIENCE, 0, (): 0-0.
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[13] |
Jun-Cai HOU Dongfei LI Jia-Yin LU.
Study on biological activity and stability of new derivative KW-WK from bovine lactoferricin
[J]. FOOD SCIENCE, 0, (): 0-0.
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[14] |
WANG Haimei, LI Yingying, HOU Juncai, JIANG Chenggang, LI Dongfei, LU Jiayin, ZHAO Yuehan, PANG Shiyue.
Biological Activity and Stability of New Peptide Derivative KW-WK from Bovine Lactoferricin
[J]. FOOD SCIENCE, 2018, 39(20): 57-62.
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[15] |
YANG RUQING.
Effect of phosphorylation on the decrease of the allergenicity of silver carp parvalbumin
[J]. FOOD SCIENCE, 0, (): 0-0.
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