[1] |
GAN Yufei, XUE Zhenglian, ZHOU Jie, WANG Fang, WANG Zhou, LIU Yan.
Inhibition and Mechanism of Action of Truncated Phospholiase A1 Accessory Protein S from Serratia marcescens against Escherichia coli
[J]. FOOD SCIENCE, 2021, 42(7): 45-51.
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[2] |
SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong.
Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus
[J]. FOOD SCIENCE, 2021, 42(12): 91-98.
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[3] |
ZHANG Yuzhu, WANG Bingyi, ZENG Zi’ao, XU Ruoyun, LI Jun, FAN Mingtao, WEI Xinyuan.
Effect of Culture Conditions on the Formation of Selenium Nanoparticles with Different Particle Sizes by Microbial Reduction Using Lactobacillus plantarum and Their Bioactivity Evaluation
[J]. FOOD SCIENCE, 2020, 41(22): 119-126.
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[4] |
QIU Tingting, TAN Xiao, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai.
Recent Advances in Preparation and Antimicrobial and Antioxidant Activity of Chitosan-Monosaccharides Maillard Reaction Products
[J]. FOOD SCIENCE, 2020, 41(19): 327-333.
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[5] |
ZHAO Mengqian, ZHANG Yadan, WANG Yingxiang, LIU Na, ZHANG Nan, JIAN Jiayu, ZHANG Lin, ZHANG Jihong.
Controlled Release and Maintained Antibacterial and Antioxidant Effects of Thyme Essential Oil Encapsulated in Self-Assembled Peptide Hydrogel
[J]. FOOD SCIENCE, 2020, 41(15): 8-14.
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[6] |
DONG Airong, MIAO Jianjun, PENG Zhongli, ZENG Yu, FU Yangyang, WANG Ding, GUO Chunhua.
Effect of Age on Nutritional Value and Antioxidant Activity of House-feeding Yak Meat
[J]. FOOD SCIENCE, 2019, 40(19): 77-82.
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[7] |
BI Jingying, LI Hua, WANG Hua.
Mechanism of HeLa Cell Proliferation and Apoptosis Induced by Bitter Substances in Citrus
[J]. FOOD SCIENCE, 2019, 40(19): 224-230.
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[8] |
JIANG Wen, ZHOU Zhen, LI Xiaohui, ZHOU Xiaohua, ZHOU Zhiming, LIU Bing.
Optimized Preparation and Characterization of Cold Water-Soluble Radish Anthocyanin Modified by Glycosidase
[J]. FOOD SCIENCE, 2018, 39(18): 235-241.
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[9] |
SHI Chao, CHEN Yifei, JIA Zhenyu, SUN Yi, GUO Du, YANG Baowei, YANG Hua, XIA Xiaodong.
Evaluation of Antibacterial Activities of Fifty Plant-Derived Compounds against Cronobacter sakazakii
[J]. FOOD SCIENCE, 2018, 39(13): 47-54.
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[10] |
HUO Yanxiong, REN Yamei, YUAN Chunlong, WANG Tao, REN Xiaolin, YANG Junlin.
Antioxidant Activities of Phloridzin Myristate
[J]. FOOD SCIENCE, 2017, 38(9): 119-125.
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[11] |
ZHU Jie, WANG Hongbao, KONG Jiajun, SONG Xiaofei, TAO Shutian.
Purification and Antioxidant Activity of Polyphenols from Young Pear Fruits
[J]. FOOD SCIENCE, 2017, 38(5): 14-20.
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[12] |
LI Wei, CHENG Chao, MO Kaiju.
Antioxidant Activity of Water-Soluble and Alcohol-Soluble Flavonoids from Fengtou Ginger Rhizomes
[J]. FOOD SCIENCE, 2017, 38(19): 137-142.
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[13] |
DENG Na, QIAO Shen, GAO Xin, GAO Yaru, MA Jie, ZHANG Na, GUO Qingqi.
Optimization of Extraction Process of Polyphenols from Pomegranate Peel by Response Surface Methodology and Antioxidant Activity Analysis of Polyphenols in Different Parts of Pomegranate Fruit
[J]. FOOD SCIENCE, 2016, 37(6): 39-43.
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[14] |
ZHANG Jian, LIU Shaowei, ZHANG Yi, WANG Gongming, ZHAO Yunping, LIU Jingxi, LIU Xin.
Preparation and Antioxidant Activity of Low Molecular Weight Peptide from Apostichopus japonicus Sperm
[J]. FOOD SCIENCE, 2016, 37(23): 248-253.
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[15] |
WU Huabo, CHEN Qian, CHE Lilong, XIAO Desheng.
Effect of Dietary Iron Content and Exercise on Antioxidant Capacity in the Medulla Oblongata in Female Rats
[J]. FOOD SCIENCE, 2016, 37(11): 185-189.
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