[1] |
HAN Yu, HU Yingying, HE Jinglei, WANG Hui, CHEN Qian, QIN Ligang.
Progress in Understanding the Inhibitory Mechanism of Plant Extracts on Advanced Glycation End Products
[J]. FOOD SCIENCE, 2021, 42(9): 233-240.
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[2] |
XU Zhenghua, WU Jiali, ZHU Kewei, LIANG Yushen, YANG Xuejiao, ZHAO Yong, LING Jing, ZHENG Siheng, ZHOU Henggang, ZHANG Kun, ZHU Yuzhen, ZENG Maomao.
Determination of Advanced Glycation End Products in Salmon and Exploration of Characteristic Indicators to Identify Its Geographical Origin
[J]. FOOD SCIENCE, 2021, 42(8): 294-298.
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[3] |
WU Wenying, LI Wenjuan, LI Lu, YIN Shuhua, ZHAO Wenhui, YAO Yufei.
Recent Advances in Research on the Cardioprotective Effect of Resveratrol on Doxorubicin-induced Cardiotoxicity
[J]. FOOD SCIENCE, 2021, 42(5): 271-277.
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[4] |
CAO Qiang, HU Wei, GAO Jinyan, CHEN Hongbing, TONG Ping.
Interaction Mechanism of Ovalbumin with Resveratrol and Its Effect on Ovalbumin
[J]. FOOD SCIENCE, 2021, 42(4): 31-37.
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[5] |
OUYANG Yu, ZHAO Kuoquan, FENG Yingna, ZHANG Liang, WU Qian.
A Review of the Biological Activities and Potential Health Risks of Maillard Reaction Products
[J]. FOOD SCIENCE, 2021, 42(17): 350-362.
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[6] |
ZHAO Liyun, LIU Ailian, LIU Meiyu, REN Xiaofeng.
Comparative Protective Effect of Lipoic Acid and Resveratrol on Acetaminophen-Induced Cellular Oxidative Damage in HepG2 Cells
[J]. FOOD SCIENCE, 2020, 41(7): 153-158.
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[7] |
LIU Lianhong, CHEN Fei, GUAN Yongxiang, QIU Meihua, ZHANG Li, DAI Chuanchao.
Synthesis of Resveratrol from Peanut Wastes by Biotransformation of Phomopsis liquidambari B3
[J]. FOOD SCIENCE, 2020, 41(6): 170-178.
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[8] |
WANG Chunling, FU Renhao, PEI Zhisheng, LIN Xiangdong, XIE Qibin, FENG Aiguo.
Correlation between Water Migration Analyzed by Low-Field Nuclear Magnetic Resonance and Quality Change of Modified Atmosphere Packaged Tilapia Fillets during Superchilled and Frozen Storage
[J]. FOOD SCIENCE, 2020, 41(21): 182-188.
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[9] |
WU Xiang, LI Xinfu, LI Cong, YANG Ting, ZHOU Hui, DU Xianfeng, XU Baocai.
Effect of Different Modified Starches on Gel Properties of Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(2): 22-28.
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[10] |
ZHOU Jun, XIANG Shu, DENG Jiao, LIU Xin, LI Xiangzhou.
Preparation, Characterization and in Vitro Antioxidant Activity of Resveratrol-Loaded Enteric Electrospun Fibers
[J]. FOOD SCIENCE, 2020, 41(13): 1-7.
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[11] |
CAO Xuehui, ZHAO Dongyu, ZHU Danshi, ZHANG Fangfang, LI Xinrui, LI Jianrong.
Effect of Osmotic Pretreatment on the Quality of Frozen Blueberry
[J]. FOOD SCIENCE, 2019, 40(7): 192-197.
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[12] |
HUANG Yuan, YUE Shiyang, XIONG Shanbai, DU Hongying.
Interaction between Two Natural Antioxidants and Silver Carp Myosin
[J]. FOOD SCIENCE, 2019, 40(4): 14-20.
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[13] |
DENG Jiao, LIU Xin, CHENG Wenhao, LIU Tiantian, ZHOU Jun, LI Xiangzhou.
DENG Jiao, LIU Xin, CHENG Wenhao, LIU Tiantian, ZHOU Jun, LI Xiangzhou
[J]. FOOD SCIENCE, 2019, 40(20): 54-59.
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[14] |
ZHANG Xianyi, SONG Yehao, LI Lu, YIN Shuhua, FU Wangwei, WU Ruiting, PAN Meng, WU Wenying, TANG Xiaofang, LI Wenjuan.
Protective Effect and Mechanism of Resveratrol on Cerebral Nerve Cells of Aging Mice
[J]. FOOD SCIENCE, 2019, 40(15): 162-168.
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[15] |
JIANG Lili, ZHANG Zhongmin, CHEN Daoyu, WANG Zhen, XUE Hongyu, LIU Yong.
Inhibition Kinetics and Mechanisms of Resveratrol on α-Glucosidase
[J]. FOOD SCIENCE, 2019, 40(11): 70-74.
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