[1] |
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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[2] |
XIE Wen, CHEN Huaguo, ZHAO Chao, GONG Xiaojian, ZHOU Xin.
Recent Progress in Understanding the Bioactivity and Mechanism of Action of Lycium barbarum Polysaccharide
[J]. FOOD SCIENCE, 2021, 42(5): 349-359.
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[3] |
WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao.
Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides
[J]. FOOD SCIENCE, 2021, 42(4): 227-232.
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[4] |
ZHOU Ping, ZHENG Jie.
Modification of Anthocyanins for Extended Application: A Review
[J]. FOOD SCIENCE, 2021, 42(3): 346-354.
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[5] |
LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling.
Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities
[J]. FOOD SCIENCE, 2021, 42(3): 112-120.
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[6] |
MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie.
Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(3): 121-127.
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[7] |
DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian.
Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods
[J]. FOOD SCIENCE, 2021, 42(2): 325-332.
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[8] |
SONG Xiaoqiu, XU Yajie, XIAO Ying, WANG Yifei, CHEN Jiahao.
Effects of Microencapsulated Cinnamon Oil on Antioxidant Capacity and Gut Microbiota in Mice
[J]. FOOD SCIENCE, 2021, 42(17): 143-152.
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[9] |
YAN Ran, FU Maorun, CHEN Leilei, LI Youyuan, XU Minhui, HE Zhiping, ZHOU Qingxin.
Effect and Mechanism of Bacillus amyloliquefaciens NCPSJ7 against Green Mold on Navel Oranges
[J]. FOOD SCIENCE, 2021, 42(17): 193-200.
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[10] |
LI Xiuxiu, SHANG Jing, YANG Xi, XUE Jia, GUO Yurong.
A Review on Thickening, Gelling and Emulsifying Properties of Polysaccharides
[J]. FOOD SCIENCE, 2021, 42(15): 300-308.
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[11] |
DING Yuxuan, WANG Yao, YAO Yi’an, LI Wanmei, WANG Mian, WANG Pei, GU Zhenxin, YANG Runqiang.
Effect of Exogenous γ-Aminobutyric Acid on the Accumulation of Phenolics and Antioxidant Capacity in Germinated Soybean
[J]. FOOD SCIENCE, 2021, 42(13): 72-78.
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[12] |
GAO Yuan, YANG Yaru, CHANG Mingchang, MENG Junlong, LIU Jingyu, FENG Cuiping.
Metabonomic Study on Hypolipidemic Effect of Sparassis crispa Polysaccharides on Hyperlipidemic Rats
[J]. FOOD SCIENCE, 2021, 42(11): 168-175.
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[13] |
GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai.
Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(10): 209-217.
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[14] |
DOU Lu, LIU Chang, BA Jimuse, YANG Zhihao, SU Lin, ZHAO Lihua, TIAN Jianjun, GUO Yueying, JIN Ye.
Effects of Dietary Lactic Acid Bacteria on Growth, Meat Quality, Flavor Compounds and Antioxidant Capacity of Sunit Sheep
[J]. FOOD SCIENCE, 2021, 42(1): 25-32.
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[15] |
LIU Hui, ZHANG Jinglin, LIU Jiechao, ZHANG Guangdi, FANG Haitian, ZHANG Qiang, JIAO Zhonggao.
Effect of Ascorbic Acid Combined with Modified Atmosphere Packaging on Storage Quality and Antioxidant Activity of Lingwuchangzao Jujube Fruit
[J]. FOOD SCIENCE, 2021, 42(1): 257-263.
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