[1] |
MAO Xiaoyu, XU Xinyu, YANG Hujun, JIA Bin, ZUO Feng.
Antioxidant Activity and Structural Characteristics of in Vitro Digestion Products of Purple Speckled Kidney Bean (Phaseolus vulgaris L.) Protein
[J]. FOOD SCIENCE, 2021, 42(3): 56-62.
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[2] |
YAN Guosen, ZHENG Huanyu, SUN Meixin, DING Yangyue, ZHANG Zhihua, XU Hui, CHEN Hao.
Recent Progress in Physiological Functions and Mechanism of Action of Resistant Starch
[J]. FOOD SCIENCE, 2020, 41(21): 330-337.
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[3] |
LIU Shuting, WANG Ying, WANG Zhihui, WANG Di, ZHANG Yanli, ZUO Zhaohang, WANG Haoyu, DENG Wei.
Repairing Effect of Resistant Starch from Purple Speckled Kidney Beans (Phaseolus vulgaris) on Liver and Intestinal Barrier Injury in Rats with Hyperlipidemia
[J]. FOOD SCIENCE, 2020, 41(21): 106-112.
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[4] |
YANG Zhongmin, SHEN Yihong, WANG Zuwen, HUANG Xianzhi, DING Xiaowen.
Mulberry Leaf Alkaloids Improve D-Galactose-Induced Oxidative Damage in the Mouse Kidney
[J]. FOOD SCIENCE, 2020, 41(19): 198-203.
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[5] |
ZHANG Xiuyao, CAI Xinxin, ZHANG Xiaoyi, LI Ruifen.
Rapid Determination of Tetrodotoxin in Fresh and Processed Aquatic Products by Two-Dimensional Ultra-high Performance Liquid Chromatography-Triple Quadrupole/Linear Ion Trap Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(18): 311-316.
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[6] |
YUN Shaojun, CHU Dongyang, HE Xingshuai, ZHANG Wenfang, FENG Cuiping.
Effects of Grape Seed Proanthocyanidins on Renal Iron Content, Oxidative Stress and Fas and Bax Gene Expression in Rats with Iron Overload
[J]. FOOD SCIENCE, 2020, 41(13): 106-111.
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[7] |
WANG Hezhu, ZHU Yong, ZHU Yi, HE Youxun, QIN Likang, LIANG Yali, CHEN Yue.
Phenolic Composition and Antioxidant Activity of Seed Coats of Kidney Beans with Different Colors
[J]. FOOD SCIENCE, 2020, 41(12): 204-210.
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[8] |
LI Anqi, HUANG Xiaojun, NIE Shaoping, YIN Junyi.
Effects of Dynamic High Pressure Microfluidization Treatment on Basic Structural Characteristics, Rheological Properties and Solid Morphology of Red Kidney Bean Polysaccharide
[J]. FOOD SCIENCE, 2020, 41(11): 97-103.
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[9] |
LI Zhijun, BAO Haiying.
Photoinduced Toxicity and Mechanism of Action of Dibutyl Phthalate
[J]. FOOD SCIENCE, 2019, 40(21): 156-162.
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[10] |
WU Shaji, KOU Xingran, DING Yinyi, WANG Hongxin.
Extraction and Modification of Pectin from Finger Citron Fruit and Its Preventive Effect on Cadmium-Induced Liver and Kidney Injury
[J]. FOOD SCIENCE, 2019, 40(13): 177-186.
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[11] |
ZHAO Jinlong, LI Yanhong, SUN Hanju, FANG Li, SUN Xianbao, TANG Mingming, ZHANG Yang, WU Xiangyu, HE Shudong.
Preparation of Cibacron Blue F3GA Affinity Chromatography Medium and Its Specific Adsorption toward Lectin from Black Kidney Beans
[J]. FOOD SCIENCE, 2018, 39(23): 47-53.
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[12] |
WANG Jiajia, YE Lei, YANG Zuisu, YU Fangmiao, DING Guofang.
Protective Effect of Meretrix meretrix Oligopeptides on Kidney Injury Induced by High Fat Diet in Mice
[J]. FOOD SCIENCE, 2018, 39(15): 145-151.
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[13] |
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.
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[14] |
JIA Benpan, YUAN Xiaojin, FAN Zhiyi, HU Jing, LI Juxiu.
Water-Soluble Advanced Glycation End Products from Bread Crust Cause Oxidative Damage to Human Kidney Tubular Epithelial Cells
[J]. FOOD SCIENCE, 2018, 39(1): 136-141.
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[15] |
SUN Liangguang, HUANG Wenjing.
A Real-Time PCR Assay for Rapid Detection of Kidney Bean Component in Lotus Seed Paste Product
[J]. FOOD SCIENCE, 2017, 38(22): 330-340.
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