[1] |
TANG Xiangyue, CHEN Ying, YU Penghui, LU Yan, GONG Yushun.
Progress in Research on the Preventive Effect and Mechanism of Tea on Ultraviolet Radiation-Induced Oxidative Stress
[J]. FOOD SCIENCE, 2021, 42(9): 302-311.
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[2] |
YANG Chenglin, HUANG Chao, LIU Juan, HUANG Weimei, YUAN Zhihang, YI Jin’e, LIANG Zeng’enni, WU Jing.
Protective Effect of Betulinic Acid on Liver Injury Induced by T-2 Toxin in Mice
[J]. FOOD SCIENCE, 2021, 42(9): 107-114.
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[3] |
YANG Erlin, ZHAO Haoan, XU Yuanyuan, WANG Yue, WANG Yin, CAO Wei.
Phenolic Compounds and Antioxidant Activity of Jujube Honey
[J]. FOOD SCIENCE, 2021, 42(3): 150-157.
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[4] |
XU Ying, WANG Bin, JIANG Qixing, XIA Wenshui, XU Yanshun.
Intervention Effect of Chitooligosaccharide on Alcohol-Induced Intestinal Damage in Rats
[J]. FOOD SCIENCE, 2021, 42(3): 158-164.
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[5] |
ZHANG Yu, WANG Fang, WENG Zebin, BAO Yifan, SONG Haizhao, SHEN Xinchun.
Screening of Wheat Germ Albumin-Derived Antioxidant Peptides and Its Protective Activity against Cellular Oxidative Damage
[J]. FOOD SCIENCE, 2021, 42(17): 10-18.
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[6] |
HE Pingping, ZHENG Yajun, ZHENG Mingjing, JIANG Zedong, DU Xiping, ZHU Yanbing, NI Hui, LI Qingbiao.
Protective Effect of Bangia fusco-purpurea Polysaccharide on H2O2-Induced Oxidative Damage in Caco-2 Cells
[J]. FOOD SCIENCE, 2021, 42(17): 113-120.
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[7] |
ZHAI Bingzhong, ZHANG Lijing, LIU Zhen, CHEN Jianguo, HU Zhihang, MEI Song, HU Wenli, LOU Minhan, WANG Yin, QU Xuefeng.
Curcumin Attenuated Hypoxia/Reoxygenation-Induced Injury in LLC-PK1 Cells via Na/K-ATPase/Src Signaling Pathway
[J]. FOOD SCIENCE, 2021, 42(15): 136-142.
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[8] |
JIANG Yunjia, LIU Jinyan, XU Saijun, WANG Yang, ZHANG Bin, CHENG Zhong, XU Yang, XIE Yong.
The Freshener Inosine 5’-Monophosphate Disodium Aggravates Lipid Metabolic Disorder in Elderly db/db Mice
[J]. FOOD SCIENCE, 2021, 42(15): 150-158.
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[9] |
LIANG Zeng’enni, WANG Qiuan, ZHANG Juhua, SU Donglin, FU Fuhua, LI Gaoyang, LIU Wei, SHAN Yang.
Synthesis of Eriocitrin and Its Protective Effect on in Hydrogen Peroxide-Induced Oxidative Damage in Human Umbilical Vein Endothelial Cells
[J]. FOOD SCIENCE, 2021, 42(15): 159-166.
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[10] |
CHENG Jiayu, GAO Li, TANG Xiaozhi.
Effect of Ultrafine Grinding on the Quality of Tartary Buckwheat Noodles
[J]. FOOD SCIENCE, 2021, 42(15): 99-105.
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[11] |
XUE Hongkun, TAN Jiaqi, LI Qian, TANG Jintian.
Cyanidin-3-O-Glucoside Protects RAW264.7 Cells against Hydrogen Peroxide-Induced Oxidative Damage
[J]. FOOD SCIENCE, 2021, 42(13): 103-113.
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[12] |
HAO Rili, LI Dapeng.
Recent Progress in Understanding the Protective Effect of Phenolics against Cadmium-Induced Liver Injury
[J]. FOOD SCIENCE, 2020, 41(9): 254-262.
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[13] |
ZHAO Liyun, LIU Ailian, LIU Meiyu, REN Xiaofeng.
Comparative Protective Effect of Lipoic Acid and Resveratrol on Acetaminophen-Induced Cellular Oxidative Damage in HepG2 Cells
[J]. FOOD SCIENCE, 2020, 41(7): 153-158.
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[14] |
YU Lanlan, LIU Wei, ZHOU Yalin, LI Yong, QIN Yong, LI Ruijun, XU Yajun.
Effects of Wheat Oligopeptides on Antioxidant Function of Mice with Acute Alcoholism
[J]. FOOD SCIENCE, 2020, 41(7): 159-163.
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[15] |
LI Fangfang, CONG He, SHEN Minghua.
Protective Effect and Mechanism of Fibrinolytic Enzyme from Lyophyllum ulmarium on Alcohol-Induced Injury in Vascular Endothelial Cells
[J]. FOOD SCIENCE, 2020, 41(5): 108-114.
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