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WU Wenying, LI Wenjuan, LI Lu, YIN Shuhua, ZHAO Wenhui, YAO Yufei.
Recent Advances in Research on the Cardioprotective Effect of Resveratrol on Doxorubicin-induced Cardiotoxicity
[J]. FOOD SCIENCE, 2021, 42(5): 271-277.
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CAO Qiang, HU Wei, GAO Jinyan, CHEN Hongbing, TONG Ping.
Interaction Mechanism of Ovalbumin with Resveratrol and Its Effect on Ovalbumin
[J]. FOOD SCIENCE, 2021, 42(4): 31-37.
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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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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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LIU Lianhong, CHEN Fei, GUAN Yongxiang, QIU Meihua, ZHANG Li, DAI Chuanchao.
Synthesis of Resveratrol from Peanut Wastes by Biotransformation of Phomopsis liquidambari B3
[J]. FOOD SCIENCE, 2020, 41(6): 170-178.
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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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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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CUI Jingai, WANG Siji, LIU Chang, YU Ting, CHEN Xiaoping.
Protective Effect and Mechanism of Inonotus obliquus Polysaccharide on Blood Lipids and Liver in Hyperlipidemia Rats Induced by High-Fat Diet
[J]. FOOD SCIENCE, 2020, 41(19): 185-190.
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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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ZHOU Jun, XIANG Shu, DENG Jiao, LIU Xin, LI Xiangzhou.
Preparation, Characterization and in Vitro Antioxidant Activity of Resveratrol-Loaded Enteric Electrospun Fibers
[J]. FOOD SCIENCE, 2020, 41(13): 1-7.
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HUANG Yuan, YUE Shiyang, XIONG Shanbai, DU Hongying.
Interaction between Two Natural Antioxidants and Silver Carp Myosin
[J]. FOOD SCIENCE, 2019, 40(4): 14-20.
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LI Zhijun, BAO Haiying.
Photoinduced Toxicity and Mechanism of Action of Dibutyl Phthalate
[J]. FOOD SCIENCE, 2019, 40(21): 156-162.
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DENG Jiao, LIU Xin, CHENG Wenhao, LIU Tiantian, ZHOU Jun, LI Xiangzhou.
DENG Jiao, LIU Xin, CHENG Wenhao, LIU Tiantian, ZHOU Jun, LI Xiangzhou
[J]. FOOD SCIENCE, 2019, 40(20): 54-59.
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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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ZHANG Xianyi, SONG Yehao, LI Lu, YIN Shuhua, FU Wangwei, WU Ruiting, PAN Meng, WU Wenying, TANG Xiaofang, LI Wenjuan.
Protective Effect and Mechanism of Resveratrol on Cerebral Nerve Cells of Aging Mice
[J]. FOOD SCIENCE, 2019, 40(15): 162-168.
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