[1] |
WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo.
Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt
[J]. FOOD SCIENCE, 2021, 42(8): 172-178.
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[2] |
GUO Xinming, WU Lijun, ZHAO Jing, TIAN Junsheng.
Effect of Astaxanthin Supplementation on Human Metabolism before and after Acute High-Intensity Exercise
[J]. FOOD SCIENCE, 2021, 42(17): 177-185.
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[3] |
ZHANG Chenxi, ZHANG Xiaorong, LÜ Chenyan, ZHAO Guanghua.
Ultrasound-Assisted Encapsulation of Astaxanthin within Ferritin Nanocages with Enhanced Efficiency
[J]. FOOD SCIENCE, 2021, 42(11): 94-101.
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[4] |
GU Saiqi, DAI Wangli, BAO Rongbin, CHEN Yuan, ZHOU Xuxia, DING Yuting,.
Effect of Cooking on the Quality of Fenneropenaeus chinensis
[J]. FOOD SCIENCE, 2020, 41(2): 276-283.
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[5] |
DIAO Cuiru, WANG Jing, YAN Yong, LIU Dong, ZHANG Xiaohan, WANG Hao.
Effect of Astaxanthin on Lipid Metabolism in HepG2 Cells and in C57BL/6J Mice Fed with High-Fat Diet
[J]. FOOD SCIENCE, 2020, 41(17): 139-144.
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[6] |
ZUO Zhengyu, SHAO Yang, LIU Yang, BU Yiran, WANG Hualin, LI Na, LIU Zhiguo.
Astaxanthin Regulates Liver Lipid Metabolism and Circadian Gene Expression
[J]. FOOD SCIENCE, 2019, 40(3): 165-172.
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[7] |
LIU Han, CHEN Xiaofeng, LIU Xiaojuan,, HE Liping, CAO Yong.
In Vitro Antioxidant Activity of Different Astaxanthin Geometric Isomers and Their Protection against Oxidative Stress in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2019, 40(3): 178-185.
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[8] |
NI Xiaofeng, YU Haining, WANG Shanshan, ZHANG Chengcheng, SHEN Shengrong.
Protection and Underlying Mechanism of Astaxanthin against Hydrogen Peroxide-Induced Oxidative Stress in PC-3 Cells
[J]. FOOD SCIENCE, 2018, 39(9): 154-162.
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[9] |
KANG Xuefan, LI Haiming, CHEN Danjie, ZHANG Hui, FENG Fengqin.
Encapsulation of Astaxanthin in Zein-Saccharide Graft Reaction Products
[J]. FOOD SCIENCE, 2018, 39(7): 168-173.
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[10] |
MU Bing, Lü Haipeng, ZHU Yin, LIN Zhi.
Recent Progress in Research on Enantiomers of Volatile Compounds in Tea
[J]. FOOD SCIENCE, 2018, 39(11): 309-315.
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[11] |
DING Wei, SHANG Minmin, ZHAO Peng, XU Junwei, LI Tao, YU Xuya.
Effects of Butyl Hydroxyanisole on Astaxanthin Accumulation and the Transcriptional Expression Levels of Phytoene Synthase (psy) Gene of Haematococcus pluvialis LUGU
[J]. FOOD SCIENCE, 2017, 38(6): 62-67.
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[12] |
YANG Lu, LI Xuemin, ZHOU Qingxin, LI Zhaojie, XU Jie, XUE Changhu.
Synthesis and Mass Spectrometry Analysis of Docosahexaenoic Acid Astaxanthin Ester
[J]. FOOD SCIENCE, 2017, 38(2): 220-226.
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[13] |
LI Dajing1,2, LIU Chunju1,2, XIAO Yadong1, PANG Huili1, LIU Chunquan1,2,*.
A Method for Rapid Determination of Lutein and Its Stereoisomers
[J]. FOOD SCIENCE, 2016, 37(4): 206-211.
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[14] |
CHEN Yashu1, WANG Rong1, XIE Bijun1, YANG Jifang2, CHEN Jigang2, SUN Zhida1,*.
Optimization of Extraction of Carotenoids and Identification of Menaquinone Carotenoids from Rhodococcus sp. B7740
[J]. FOOD SCIENCE, 2016, 37(2): 25-30.
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[15] |
ZHU Mingming1, HE Jing1, FAN Mingtao1,*, WANG Shulin2.
Optimization of Conditions for Astaxanthin Cleavage by a Bacterial Carotenoid Cleavage Enzyme
[J]. FOOD SCIENCE, 2015, 36(8): 1-5.
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