[1] |
LI Yiyang, DING Yi, WANG Xiaoxu, WANG Xincen, WANG Rui, CONG Peixu, XU Jie, XUE Changhu.
Effects of Plasmenylethonoamine and Plasmanylcholine from Cucumaria frondosa on Promoting Nerve Growth Factor-Induced Neuronal Differentiation of PC12 cells
[J]. FOOD SCIENCE, 2021, 42(5): 145-151.
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[2] |
YE Tao, CHEN Zhina, YE Qianwen, LIU Huiqian, WANG Yun, LU Jianfeng.
Effect of Different Sterilization Methods on Isoflavone Profile and Quality Characteristics of Ready-to-Eat Dried Soybean Curd (Tofu)
[J]. FOOD SCIENCE, 2020, 41(7): 124-130.
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[3] |
MA Ting, XIA Guanghua, LI Chuan, SHEN Xuanri.
Inhibitory Effect of Tilapia Head Phospholipid on RANKL-Induced RAW264.7 Cell Differentiation and Mechanism of Osteoclast Apoptosis Induced by It
[J]. FOOD SCIENCE, 2020, 41(3): 144-150.
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[4] |
GUO Yao, FU Meng, LI Xuejing, WANG Na, CHANG Yaoguang, WANG Jingfeng.
Structure-Activity Relationship of Fucoidans from Holothuria mexicana with Different Advanced Structures that Modulate Adipocyte Differentiation
[J]. FOOD SCIENCE, 2020, 41(21): 121-126.
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[5] |
WANG Na, WU Changling, CHEN Fanfan, LI Yang, TENG Fei.
Effect of High Pressure Homogenization on Soybean Protein Isolate-Soybean Isoflavone Interaction and Functional Properties of Their Complex
[J]. FOOD SCIENCE, 2020, 41(19): 146-153.
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[6] |
XIE Yindan, ZHAO Tianyu, XU Yan, REN Haowei, AN Jingjing, LIU Ning.
Repairing Effect of Lactoferrin on Triadimefon-Induced Damage of Bone Marrow Mesenchymal Stem Cells
[J]. FOOD SCIENCE, 2020, 41(13): 141-147.
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[7] |
WANG Meiling, LIU Yaxuan, LI Chenman, LIU Yuanyuan, FU Meng, WANG Jingfeng.
Inhibitory Effect and Mechanism of Sea Cucumber Cerebroside on the Differentiation of Preadipocytes
[J]. FOOD SCIENCE, 2019, 40(9): 152-158.
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[8] |
LIANG Wenou, ZHAO Lichao, FANG Xiang, WANG Li.
Progress in the Research of the Interactions of Soy Isoflavones with Gut Microbiota
[J]. FOOD SCIENCE, 2019, 40(9): 283-289.
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[9] |
XU Yin, Lü Xiaojian, LI Ming, LONG Tao, XU Lanying, LI Shiming.
Analysis of Polymethoxyflavones in Citrus Peels of Different Varieties
[J]. FOOD SCIENCE, 2019, 40(8): 136-140.
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[10] |
XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili.
XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili
[J]. FOOD SCIENCE, 2019, 40(20): 130-135.
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[11] |
TANG Sijie, TU Chuanhai, HU Wenxiu, DONG Mingsheng.
Antioxidant Activity of Fermented Soy Whey with Kombucha Consortium
[J]. FOOD SCIENCE, 2019, 40(17): 1-6.
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[12] |
CHEN Xiaotong, MA Sisi, ZHENG Tingting, CHEN Jie, LI Yali, DENG Yuanle, HE Fang, YIN Wenya.
Effect of Blueberry Anthocyanin Extract on Proliferation, Differentiation, and Lipid Accumulation in Human Adipose-Derived Stem Cells
[J]. FOOD SCIENCE, 2019, 40(13): 208-215.
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[13] |
JIANG Lianzhou, XUN Chongrong, WU Changling, Просеков Александр ЮРЬЕВИЧ, FAN Zhijun, LI Yang, XU Zhenguo, WANG Zhongjiang.
Preparation of Soybean Milk Powder with Higher Isoflavone Aglycone Content by Germination-Low Temperature Pulping
[J]. FOOD SCIENCE, 2018, 39(22): 220-226.
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[14] |
MA Jing, KANG Meiling, TIAN Zhongjing, ZHANG Yingxia, DING Chengshi, ZHANG Lihua.
Preparation of Ellagic Acid Microspheres and Their Effects on Preadipocyte Growth and Adipogenic Differentiation
[J]. FOOD SCIENCE, 2018, 39(17): 104-108.
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[15] |
TIAN Xiao, JIN Meihua, LIU Liyuan, HE Xin, QUAN Jishu.
Pro-apoptotic Mechanism of Soy Isoflavones on Transplanted Hepatoma Cells in Mice
[J]. FOOD SCIENCE, 2018, 39(17): 122-126.
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