| [1] |
ZENG Jianhua, LIU Linlin, YANG Yang, ZHANG Na, ZHU Xiuqing, SHI Yanguo, ZHENG Huanyu, WANG Xinyue.
Composition and in Vitro Antioxidant Properties of Soy Lipophilic Protein
[J]. FOOD SCIENCE, 2020, 41(14): 58-65.
|
| [2] |
MA Yadan, ZHANG Cuicui, LI Linjie, ZHAN Lijuan.
Progress in Understanding the Regulatory Effect and Mechanism of Fluorescent Light and Light-Emitting Diode Irradiation on Antioxidant Properties of Fruits and Vegetables during Postharvest Storage
[J]. FOOD SCIENCE, 2019, 40(5): 276-281.
|
| [3] |
CHEN Hongsheng, NIU Baihui, LIU Huan, LI Yanqing, ZHANG Ruihong, KONG Baohua.
Antioxidant Effect of Four Spice Extracts on Porcine Myofibrillar Protein
[J]. FOOD SCIENCE, 2019, 40(4): 95-101.
|
| [4] |
LUO Min, CHEN Dejing, HAN Hao, XIN Xi.
Antioxidant Activity of Selenium-Bound Rice Germ Polysaccharides
[J]. FOOD SCIENCE, 2018, 39(19): 58-63.
|
| [5] |
HUANG Haibo, SHEN Zhenhuang, GENG Qianqian, SHI Peiying, WU Zhenhong, SUN Yanru, HAN Mingfeng, MIAO Xiaoqing.
Protective Effect of Propolis Extract on Liver and Kidney Injury Induced by Cisplatin in Rats
[J]. FOOD SCIENCE, 2018, 39(15): 159-164.
|
| [6] |
WU Qiong, LIU Yi, WU Qingyuan, JIANG Heti.
Effect of Different Drying Methods on the Antioxidant Properties and Aromatic Composition of Whole Flour from Pueraria lobata Roots
[J]. FOOD SCIENCE, 2017, 38(6): 202-208.
|
| [7] |
ZHU Xiaofang, YANG Kai, ZHAO Yuhong.
Comparison of Active Component Contents and Antioxidant Properties among Different Parts and Varieties of Flat European Hazelnut
[J]. FOOD SCIENCE, 2017, 38(19): 130-136.
|
| [8] |
YING Jian, ZHANG Bo, WANG Chunbo, WANG Chunling.
Systematic Analysis of Biological Mechanisms of Propolis in Improving Metabolic Health through a Network Pharmacological Approach
[J]. FOOD SCIENCE, 2017, 38(11): 95-102.
|
| [9] |
ZHANG Qiang, XIN Xiulan, YANG Fumin, CHEN Liang, ZHANG Xue, CHI Peng.
Changes in Antioxidant Properties of Red Raspberry Vinegar during Fermentation
[J]. FOOD SCIENCE, 2016, 37(3): 6-11.
|
| [10] |
YANG Li, LIAO Xiayun, YANG Weiting, XU Yangbiao, LIU Xianghong, LIU Jialing, LU Yixiang, GUO Wenwen, LIN Xiaojuan.
Determination of Chloramphenicol in Propolis-Derived Health Foods by HPLC-MS/MS
[J]. FOOD SCIENCE, 2016, 37(16): 263-267.
|
| [11] |
GUO Xiali, LAN Yahui, ZOU Yihong, LI Xiong, LUO Liping.
Preparation and Characterization of Ethanol Extract of Propolis Liposomes
[J]. FOOD SCIENCE, 2016, 37(13): 47-52.
|
| [12] |
YANG Shenming, FAN Shuguo, WEN Meiqiong, WANG Zhenji*, XIE Jing.
Optimization of Microwave-Assisted Extraction of Polysaccharides from Macadamia integrifolia Shell and Evaluation of Their Antioxidant Activities
[J]. FOOD SCIENCE, 2016, 37(10): 17-22.
|
| [13] |
LUO Shuangyan, WANG Chao, DUAN Hanying, LUO Yaoxin, YU Bing.
Main Antioxidant Components and Antioxidant Activity of Wild Hill Gooseberry Fruits (Rhodomyrtus tomentosa) from Southern China
[J]. FOOD SCIENCE, 2015, 36(17): 77-82.
|
| [14] |
WANG Bing1,2, CHEN Yang1, LI Bao-li1, ZHU Yu-xuan1,2, TANG Cui-e1,2, HUANG Yan-chun1, ZHANG Di1, LIU Rui1,2,*.
Separation and Identification of Ethyl Acetate Extract of Propolis by Reverse Phase-High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2014, 35(2): 186-190.
|
| [15] |
LIU Li-min1, GUO Jun1,*, MI Zhi-hui1, WANG Zhu2, XIANG Xue-song2.
UPLC-Q-TOF-MS Fingerprint Profiling of Ethanol Extracts of Propolis
[J]. FOOD SCIENCE, 2014, 35(18): 96-99.
|
