[1] |
LI Yingli, ZHANG Shaoying, DONG Yu.
Effect of Preharvest 1-Methylcyclopene Application on Superficial Scald and Antioxidant Capacity of ‘Bartlett’ Pears during Shelf Life
[J]. FOOD SCIENCE, 2021, 42(1): 250-256.
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[2] |
LIU Yingli, YU Qinglin, WAN Zhen, LI Hongyan, LIU Jie, WANG Jing.
Effect of Antioxidant Activity of Starter Cultures on the Quality of Fermented Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(1): 302-312.
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[3] |
LUO Yulong, LIU Chang, LI Wenbo, WANG Bohui, DOU Lu, DU Rui, YAO Duo, ZHAO Lihua, SU Lin, JIN Ye.
Effects of Two Feeding Patterns on Oxidation Stability of Sunit Sheep Meat
[J]. FOOD SCIENCE, 2019, 40(17): 30-35.
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[4] |
GAO Zengming, MA Ranran, LIU Buyun, WANG Yongli*, WANG Bin, LI Dapeng, LI Feng.
Induction of Phase II Enzymes by Ginger Extract and Its Effecto n Nrf2-Keap1 Signaling Pathway in Mice Exposed to BαP
[J]. FOOD SCIENCE, 2018, 39(19): 175-181.
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[5] |
LUO Yulong, LIU Chang, WANG Bohui, LI Wenbo, SU Rina, HOU Yanru, YANG Lei, ZHAO Lihua, SU Lin, TIAN Jianjun, JIN Ye.
Effects of Two Grazing Conditions on Antioxidant Defense System in Cashmere Goat Meat
[J]. FOOD SCIENCE, 2018, 39(13): 17-21.
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[6] |
ZHANG Jiachan, WANG Changtao, LIU Yao, SHI Xiuqin, ZHAO Dan, LI Meng, WANG Chengtao, SUN Baoguo.
Anti-Aging Effect and Its Mechanism of Ethanol Extract from Sea Buckthorn Seed Meal in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2017, 38(23): 141-148.
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[7] |
HUANG Runting, LI Zongjun, TAN Ya, DU Sha, WU Shuo, WU Jing.
In Vivo Antioxidant Activity of Xiangxi Vinegar: A Study in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2016, 37(7): 208-212.
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[8] |
CHENG Yujiao, LI Yunyun, ZHANG Min.
Effect of Hot Water Treatment on the Quality Preservation of ‘Tarocco’ Oranges in Logistic Environments under Varying Temperature Conditions
[J]. FOOD SCIENCE, 2016, 37(6): 254-260.
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[9] |
QIAO Yongjin, WANG Menghan, WANG Kaichen, GAO Chunxia, ZHEN Fengyuan, ZHANG Min.
Mechanism Underlying the Improvement of Cold Resistance in Cherry Tomato Treated with Yeast Saccharide
[J]. FOOD SCIENCE, 2016, 37(10): 240-245.
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[10] |
LUO Zisheng, WANG Xue, WANG Yansheng.
Effects of Solid Chlorine Dioxide Treatment on Quality and Physiology of Minimally Processed Bamboo Shoots
[J]. FOOD SCIENCE, 2015, 36(8): 274-279.
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[11] |
XIONG Bo, WANG Zhihui*, GAO Jingfei, ZHANG Tingting, SHI Dongdong, GU Xianjie, ZENG Haiqiong, LIAO Ling.
Effects of Exogenous Spermidine on Activities of Antioxidant Enzymes in ‘Huangguogan’ Orange Fruits
[J]. FOOD SCIENCE, 2015, 36(10): 245-248.
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[12] |
TANG Yue-chang1, XU Feng1,*, WANG Hong-fei1, ZHENG Yong-hua2, YANG Zhen-feng3, SHAO Xing-feng1, SU Xin-guo4.
Effect of Glucose Treatment on Quality and Antioxidant Activity in Broccoli
[J]. FOOD SCIENCE, 2014, 35(14): 205-209.
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[13] |
JIANG Yan-fei,ZHANG Zhao-feng,BAO Lei,JING Lu-lu,DING Ye,DAI Xiao-qian,MA Xiao-tao,LI Yu-jie,CAI Xia-xia,LI Yong*.
Effect of Long-Term Intervention with Proanthocyanidin on Oxidative Stress in Type Ⅱ Diabetes
[J]. FOOD SCIENCE, 2013, 34(7): 262-265.
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[14] |
LU
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Sheng-nan,ZHAO Rui-rui,SHEN Lin,ZHAO Dan-ying,SHENG Ji-ping.
Effect of System-2 Ethylene on Antioxidant Enzyme Activities in Cold Resistance Process of Tomato Fruits
[J]. FOOD SCIENCE, 2012, 33(8): 296-300.
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[15] |
XI Xue-feng,WANG Dan-yi,XIONG Zheng-ying,ZHANG Lin.
Effect of Krestin Polysaccharide on Antioxidant Capability and ATPase Activity in Brain Tissues of Rats with High Intensity Exercise
[J]. FOOD SCIENCE, 2012, 33(5): 256-259.
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