[1] |
XU Ying, WANG Bin, JIANG Qixing, XIA Wenshui, XU Yanshun.
Intervention Effect of Chitooligosaccharide on Alcohol-Induced Intestinal Damage in Rats
[J]. FOOD SCIENCE, 2021, 42(3): 158-164.
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[2] |
ZHANG Yu, WANG Fang, WENG Zebin, BAO Yifan, SONG Haizhao, SHEN Xinchun.
Screening of Wheat Germ Albumin-Derived Antioxidant Peptides and Its Protective Activity against Cellular Oxidative Damage
[J]. FOOD SCIENCE, 2021, 42(17): 10-18.
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[3] |
ZHOU Zidan, PENG Wenjun, NI Jiabao, BI Yanxiang, FANG Xiaoming, LIU Suchun.
Effects of Different Drying Methods on Color, Phenolic Acids Contents and Antioxidant Activity of Rape Bee Pollen
[J]. FOOD SCIENCE, 2021, 42(17): 76-83.
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[4] |
ZHAI Bingzhong, ZHANG Lijing, LIU Zhen, CHEN Jianguo, HU Zhihang, MEI Song, HU Wenli, LOU Minhan, WANG Yin, QU Xuefeng.
Curcumin Attenuated Hypoxia/Reoxygenation-Induced Injury in LLC-PK1 Cells via Na/K-ATPase/Src Signaling Pathway
[J]. FOOD SCIENCE, 2021, 42(15): 136-142.
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[5] |
LIANG Zeng’enni, WANG Qiuan, ZHANG Juhua, SU Donglin, FU Fuhua, LI Gaoyang, LIU Wei, SHAN Yang.
Synthesis of Eriocitrin and Its Protective Effect on in Hydrogen Peroxide-Induced Oxidative Damage in Human Umbilical Vein Endothelial Cells
[J]. FOOD SCIENCE, 2021, 42(15): 159-166.
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[6] |
XUE Hongkun, TAN Jiaqi, LI Qian, TANG Jintian.
Cyanidin-3-O-Glucoside Protects RAW264.7 Cells against Hydrogen Peroxide-Induced Oxidative Damage
[J]. FOOD SCIENCE, 2021, 42(13): 103-113.
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[7] |
FANG Yuan, CUI Nan, DAI Yinyin, LIU Suwen, CHANG Xuedong.
Effect of Preparation Methods on Physicochemical Properties of Hawthorn Pectin
[J]. FOOD SCIENCE, 2021, 42(11): 130-136.
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[8] |
MA Luyao, LIN Haifeng, WANG Zhe, YIN Junyi.
Effects of Drying Methods on Nutritional Quality and Volatile Substances of Okra Fruit Harvested at Different Growth Stages
[J]. FOOD SCIENCE, 2020, 41(8): 186-193.
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[9] |
YU Lanlan, LIU Wei, ZHOU Yalin, LI Yong, QIN Yong, LI Ruijun, XU Yajun.
Effects of Wheat Oligopeptides on Antioxidant Function of Mice with Acute Alcoholism
[J]. FOOD SCIENCE, 2020, 41(7): 159-163.
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[10] |
YANG Zhongmin, WANG Zuwen, HUANG Xianzhi, DING Xiaowen.
Effect and Underlying Mechanism of Mulberry Leaf Alkaloid on Improving D-Galactose-Induced Oxidative Damage in Mice
[J]. FOOD SCIENCE, 2020, 41(5): 135-142.
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[11] |
ZHAO Jinmei, SUN Rui, GONG Lili, GONG Yuwen, JIAO Yang, LI Caixia, XIE Yinyin, HOU Ailin.
Effects of Different Drying Methods on Nutritional and Volatile Aroma Components in Flowers of Elaegnus angustifolia
[J]. FOOD SCIENCE, 2020, 41(22): 265-270.
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[12] |
LI Tong, WU Siqi, CAO Xin, SONG Jingyi, ZHANG Hongxing, XIE Yuanhong, JIN Junhua.
Screening for Antioxidant Probiotics and Their Protective Effect on Oxidative Damage Induced by Acrylamide in Intestinal Epithelial Cells
[J]. FOOD SCIENCE, 2020, 41(2): 173-180.
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[13] |
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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[14] |
YANG Zhongmin, SHEN Yihong, HUANG Xianzhi, WANG Zuwen, DING Xiaowen.
Effect of Crude Alkaloids from Mulberry Leaves on Improving D-Galactose-Induced Oxidative Protein Damage in Mice
[J]. FOOD SCIENCE, 2020, 41(17): 182-187.
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[15] |
ZHANG Mingming, JIANG Yongwen, HUA Jinjie, WANG Jinjin, YUAN Haibo, YANG Yanqin.
Effect of Drying Methods on Chestnut-Like Aroma of Green Tea
[J]. FOOD SCIENCE, 2020, 41(15): 115-123.
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