[1] |
LI Yingchang, LI Shuangyan, CAO Nana, LIU Xuefei, CAI Youqiong.
Effect of Lysine-Galactose Mixture on the Degradation of Trimethylamine N-Oxide in TMAO-Fe (II) System
[J]. FOOD SCIENCE, 2021, 42(2): 30-35.
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[2] |
YA Fuli, XIN Yu, ZHANG Chunmei, CHEN Binlin, LI Weiqi, MA Yongjie.
Inhibition Effects and Mechanisms of Curcumin on Hydrogen Peroxide-Induced Platelet Apoptosis
[J]. FOOD SCIENCE, 2021, 42(13): 151-157.
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[3] |
GUO Yong, QIN Hanxiong, WEI Zhen, FANG Li, MIN Weihong.
Cytoprotective Effect and Underlying Mechanism of Pentapeptide Derived from Manchurian Walnut (Juglans mandshurica Maxim) Meal Protein on PC12 Cells against H2O2-Induced Damage
[J]. FOOD SCIENCE, 2019, 40(13): 143-149.
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[4] |
LIU Pei, XU Xinxin, LIU Tongxin, WANG Xuan, WANG Qingguo.
Effects of H2O2 Treatment on Postharvest Quality and Skin Browning of ‘Huangguan’ Pears
[J]. FOOD SCIENCE, 2017, 38(19): 241-247.
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[5] |
XIAO Fang, GUO Lan, LIU Yingxia, YAN Aiping, WAN Yiqun.
Preparation of Fe3O4/C Magnetic Nanomaterial and Its Application in Detection of Trace Crystal Violet in Water
[J]. FOOD SCIENCE, 2016, 37(6): 190-193.
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[6] |
LIN Yixiong, LIN Yifen*, CHEN Yihui, WANG Hui, LIN Hetong*.
Effects of Hydrogen Peroxide on Quality of Harvested Longan Fruits during Storage
[J]. FOOD SCIENCE, 2016, 37(22): 244-248.
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[7] |
LI Jun, LIU Yongxiang, WANG Hui, LIU Jia, LIU Hui, KAN Jianquan,*.
Determination of Formaldehyde in Fruits and Vegetables by HPLC
[J]. FOOD SCIENCE, 2016, 37(22): 198-204.
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[8] |
GUO Qilei, MU Tongna, WU Yantao, YU Xiaojin, SONG Jie, ZHOU Jing, YANG Hongmei.
Determination of Sodium Formaldehyde Sulfoxylate Residues in Wheat Flour and Bean Starch Noodles by Capillary Electrophoresis-Contactless Conductivity Detection
[J]. FOOD SCIENCE, 2015, 36(8): 216-219.
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[9] |
SU Qianqian1, TANG Jing1, ZHAO Liyan1,*, HU Qiuhui1,2.
Effects of Nanocomposite Packaging on Quality and Formaldehyde Content of Lentinus edodes during Storage
[J]. FOOD SCIENCE, 2015, 36(8): 260-265.
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[10] |
LIU Xiaoling1,2, HE Hong1,2, JIANG Yuanxin1, JIANG Hongrui1,2, LI Quanyang1,2.
Hydrogen Peroxide-Induced Degradation of Type Ⅰ Collagen Fibers of Tilapia Skin (Ⅱ): Changes in Composition and Properties of Degraded Products
[J]. FOOD SCIENCE, 2015, 36(5): 13-17.
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[11] |
CHEN Shuangying1, ZHAO Xiheng2, LIU Hongzhu1, LI Jincai1,*.
Effect of Salicylic Acid and H2O2 Treatments on Antioxidative Properties of Fresh-Cut Broccoli Florets
[J]. FOOD SCIENCE, 2015, 36(2): 260-264.
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[12] |
SU Qianqian, CHEN Guitang, PEI Fei, HU Qiuhui, ZHAO Liyan.
Effects of Different Drying Methods on Quality and Formaldehyde Content of Lentinula edodes
[J]. FOOD SCIENCE, 2015, 36(17): 33-38.
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[13] |
SHAO Shiping, XIANG Dapeng, LI Huabin, LIU Qing, WEI Xiaoqun.
Determination of Formaldehyde in Foods by High-Performance Liquid Chromatography with Fluorescence Detection through Derivatization with Acetylacetone
[J]. FOOD SCIENCE, 2015, 36(16): 241-245.
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[14] |
YIN Xuezhe, WANG Yujiao, YIN Jifeng, JIN Meihua, JIN Ming, QUAN Jishu.
Protective Effect of Boschniakia rossica Extract on Oxidative Damage in HepG2 Cells
[J]. FOOD SCIENCE, 2015, 36(15): 173-178.
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[15] |
YAO Luye1, LI Xiang2, XING Yun1, GAO Xing1, CAO Yeping1, GU Jiajia1.
Ultraviolet Mutagenesis of Paecilomyces variotii for Formaldehyde Degradation and Degradation Characteristics of Its Mutant Strain
[J]. FOOD SCIENCE, 2015, 36(13): 143-147.
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