[1] |
QU Huiming, WANG Ying, ZHAO Bo, LIU Jianlong, LIU Kechun, SHEN Hong, CHU Jie.
Protective Effect of β-Carotene on Liver Oxidative Damage Induced by Hydrogen Peroxide in Zebrafish
[J]. FOOD SCIENCE, 2019, 40(5): 162-166.
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[2] |
DING Anzi, ZHU Meng, QIAO Yu, WANG Lan, XIONG Guangquan, WU Wenjin, LIAO Li, LI Xin, SHI Liu.
Binding Capacity between Porcine Myosin and Aldehyde Compounds as Affected by Hydroxyl Radical
[J]. FOOD SCIENCE, 2019, 40(4): 75-80.
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[3] |
SHEN Penghui, FAN Shikun, ZHAO Mouming, ZHOU Feibai.
Influence of Oxidation on Soy Protein Structure, Emulsion Stability and Lipid Digestion
[J]. FOOD SCIENCE, 2019, 40(14): 7-14.
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[4] |
XIAO Haifang, YANG Shuqing, WANG Xuguang, WANG Jing, SONG Yuanda.
Effect of Chicoric Acid on Oxidative Protein Damage
[J]. FOOD SCIENCE, 2018, 39(7): 119-124.
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[5] |
CHEN Shenru, WEI Peixiao, YE Yanjun, CHEN Jun, WENG Wuyin.
Preparation of Peptides Derived from Enzymatic Hydrolysate of Abalone Viscera and Their Inhibitory Effect on MDA-MB-231 Human Breast Cancer Cells
[J]. FOOD SCIENCE, 2018, 39(23): 120-125.
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[6] |
SHI Hao, WANG Rencai*, WU Xiaoyan, LIU Qiong.
Protective Effect of Actinidia arguta Flavonoid on Hydrogen Peroxide-Induced Injury in HaCaT Cells
[J]. FOOD SCIENCE, 2018, 39(13): 229-234.
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[7] |
XIAO Haifang, FU Jingjing, WANG Youling, LI Fanyue, SONG Yuanda.
Effect of Chicoric Acid on Oxidative Lipid and DNA Damage Induced by Reactive Oxygen Species
[J]. FOOD SCIENCE, 2018, 39(13): 235-240.
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[8] |
LUO Lei, ZHANG Bingjie, MA Liping, FAN Jinling, ZHU Wenxue, GUAN Ningning, XUE Yihan.
Antioxidant Activity in Vitro and Protective Effect of Flavonoids from Lonicera japonica Thunb. Leaves on H2O2-Induced Toxicity in RAW264.7 Cells
[J]. FOOD SCIENCE, 2018, 39(11): 139-145.
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[9] |
DONG Xuelin, ZHANG Chao, MA Yue, ZHAO Xiaoyan.
Effect of Transport Vibration on the Storage Quality of Fresh-Cut Lettuce (Lactuca sativa L.var. ramosa Hort.)
[J]. FOOD SCIENCE, 2016, 37(8): 255-259.
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[10] |
LIN Yixiong, LIN Yifen*, CHEN Yihui, WANG Hui, LIN Hetong*.
Effects of Hydrogen Peroxide on Quality of Harvested Longan Fruits during Storage
[J]. FOOD SCIENCE, 2016, 37(22): 244-248.
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[11] |
LI Yao, CHEN Jinlong, WANG Liying, ZHANG Yueqiao, WU Surui, MING Jian.
Polysaccharides from Morchella angusticeps Peck Inhibit Cell Proliferation and Induce Apoptosis in MDA-MB-231 Human Breast Cancer Cells
[J]. FOOD SCIENCE, 2016, 37(21): 214-218.
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[12] |
CHEN Shuangying1, ZHAO Xiheng2, LIU Hongzhu1, LI Jincai1,*.
Effect of Salicylic Acid and H2O2 Treatments on Antioxidative Properties of Fresh-Cut Broccoli Florets
[J]. FOOD SCIENCE, 2015, 36(2): 260-264.
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[13] |
YIN Xuezhe, WANG Yujiao, YIN Jifeng, JIN Meihua, JIN Ming, QUAN Jishu.
Protective Effect of Boschniakia rossica Extract on Oxidative Damage in HepG2 Cells
[J]. FOOD SCIENCE, 2015, 36(15): 173-178.
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[14] |
HE En-peng, TANG Li-li, GUO Yu-jiang.
Influence of Spermidine on Free Radical Metabolism in Skeletal Muscle and Its Anti-fatigue Effect in Mice
[J]. FOOD SCIENCE, 2014, 35(9): 229-233.
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[15] |
ZENG Li, LI Cheng*, PENG Hai-xin, YU Yang-yang, ZHOU Feng-ming, FU Gang.
Stability of SOD in Yogurt to Simulated Gastrointestinal Digestive Fluid
[J]. FOOD SCIENCE, 2014, 35(9): 274-278.
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