[1] |
WANG Mingshuang, JIANG Hanqian, LI Lin, ZHANG Liang, LIU Ruihai, LI Dongnan, LI Bin.
Application of 3D Printing Technology in Foods Based on Fruits and Vegetables
[J]. FOOD SCIENCE, 2021, 42(7): 345-351.
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[2] |
SONG Yuxin, GONG Zhihua, ZHANG Jiao, HE Lin, LI Lanlan, CHEN Meiyan, ZHANG Yangling, QU Qingyun, XIAO Wenjun.
Intervention Effect of L-Theanine on Behavioral Changes Induced by High Protein Diet in Rats
[J]. FOOD SCIENCE, 2021, 42(5): 187-192.
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[3] |
LI Yang, SU Yanyu, LI Guohao, LI Qi, WANG Yuxiang, DING Yusong.
Antagonistic Effect of Quercetin against Oxidative Pancreatic Injury in Diabetic Rats via Nrf2 Pathway
[J]. FOOD SCIENCE, 2021, 42(5): 208-214.
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[4] |
LUO Jingyang, LU Baiyi.
Research and Analysis of Food Big Data Technology Based on Bibliometrics
[J]. FOOD SCIENCE, 2021, 42(5): 278-287.
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[5] |
ZHAO Mei, CHANG Ling, SONG Zehe, HE Xi.
Interactions between Plant Polyphenols and Intestinal Microbiota and Their Effects on Metabolic Diseases
[J]. FOOD SCIENCE, 2021, 42(5): 305-313.
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[6] |
GAO Siwei, ZHANG Jian, ZHANG Qiyue, LI Wenhui, LI He, YU Tian, LIU Xinqi.
Preparation and in Vivo Absorption Characteristics of Selenium-Enriched Soybean Peptides
[J]. FOOD SCIENCE, 2021, 42(3): 165-172.
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[7] |
WANG Zuwen, SHEN Yihong, HUANG Xianzhi, DING Xiaowen.
Effect and Mechanism of Mulberry Leaf Alkaloid on Improving Hepatic Fibrosis in Mice
[J]. FOOD SCIENCE, 2021, 42(3): 173-178.
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[8] |
CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng.
Analysis of Chemical and Nutritional Components of Red Millet
[J]. FOOD SCIENCE, 2021, 42(18): 218-224.
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[9] |
MA Lei, SUN Xiaohong, JIANG Jing, LIANG Jianfen.
Progress in Research on the Effects of Processing Methods on Processing Characteristics, Nutritional Characteristics and Eating Quality of Maize Flour
[J]. FOOD SCIENCE, 2021, 42(17): 291-298.
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[10] |
ZHOU Haoyu, YU Mingjun, NIE Yuanyang, ZHANG Penghui, YANG Wei, LI Bo.
Effects of Heat Processing Methods on Nutritional Properties and Antioxidant Activity of Lentinus edodes
[J]. FOOD SCIENCE, 2021, 42(15): 106-114.
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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] |
GAO Huawu, WANG Yan, ZHOU Peng, YE Shu, SONG Hang, WANG Guangyun, CAI Biao.
Protective Effect of Genistein on Aβ25-35-Induced Hippocampal Neuron Injury by Regulating Ca2+-CaMKIV Pathway
[J]. FOOD SCIENCE, 2021, 42(13): 121-126.
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[13] |
ZHAO Xiao, XU Jinghan, CUI Dongying, XU Jinzhao, LIU Yang, TENG Guoxin, XU Xiaoxi.
Positive Regulation of Lactoferrin on Gut Micro-Ecology of Rats with Inflammatory Bowel Disease
[J]. FOOD SCIENCE, 2021, 42(13): 136-142.
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[14] |
HE Zhiyan, TIAN Ying, PENG Suwen, WANG Qian, CHEN Min, ZHOU Huan.
Effects of Different Protein Intakes on Adiponectin Signaling Pathway in Liver of Overweight Rats Subjected to Limited Energy
[J]. FOOD SCIENCE, 2021, 42(11): 137-143.
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[15] |
FANG Donglu, MA Xiaohui, ZHAO Mingwen, ZHENG Huihua, CHEN Hui, HU Qiuhui, ZHAO Liyan.
Enzymatic Modification of Dough Added with Grifola frondosa Flour and Quality Evaluation of Noodles Made from It
[J]. FOOD SCIENCE, 2021, 42(10): 23-31.
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