[1] |
LI Fangfang, WEI Ying, LIU Xue, SHEN Minghua.
Antithrombotic Effect of Fibrinolytic Enzyme from Lyophyllum ulmarium on Arterial Thrombosis in Rats
[J]. FOOD SCIENCE, 2021, 42(1): 180-186.
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[2] |
CUI Jingai, WANG Siji, LIU Chang, YU Ting, CHEN Xiaoping.
Protective Effect and Mechanism of Inonotus obliquus Polysaccharide on Blood Lipids and Liver in Hyperlipidemia Rats Induced by High-Fat Diet
[J]. FOOD SCIENCE, 2020, 41(19): 185-190.
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[3] |
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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[4] |
CHEN Sinan, WANG Xinyi, LI Mengting, HE Liangliang, WANG Qilei, WANG Guojiao, WANG Weidong, CAO Wei, CHENG Ni.
Effects of Different Solvent Extracts from Schisandra chinensis Bee Pollen on Hepatic Lipid Peroxidation and DNA Oxidative Damage
[J]. FOOD SCIENCE, 2019, 40(11): 146-151.
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[5] |
CUI Xiangdan, HE Xin, ZHU Jiebo, LIU Liyuan, QUAN Jishu, YIN Xuezhe.
Inhibition of Boschniakia rossica Polysaccharides on Oxidative Stress-Induced Apoptosis in Vascular Endothelial Cells
[J]. FOOD SCIENCE, 2018, 39(9): 127-133.
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[6] |
KUANG Hui, FENG Jianwen, FAN Qian, WANG Ping, WANG Jinling.
Composition Analysis and in Vitro Anti-Lipid Peroxidation Activity of Red Raspberry Polyphenols
[J]. FOOD SCIENCE, 2018, 39(3): 83-89.
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[7] |
XIAO Lan, WANG Wei, WU Yujiao, DU Xin, LI Cheng.
Antihypoxia Activity of Yak Blood Oligopeptides and Underlying Mechanism
[J]. FOOD SCIENCE, 2018, 39(23): 149-154.
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[8] |
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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[9] |
SHAO Peilan, XU Ming, GUO Xiaodan, ZHENG Anran, ZHOU Huapei, LI Wantao.
Protective Effect of Chinese Red Jujube Pigment on Vascular Endothelial Cell Injury Induced by Hydrogen Peroxide
[J]. FOOD SCIENCE, 2017, 38(9): 173-178.
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[10] |
ZHANG Peng, WANG Xiangxing, YANG Yaping, LI Shiming, ZHAO Hui, LUO Yanping.
The Alcoholic Extract of Capparis zeylanica Linn Protects against Oxidative Damage in Saccharomyces cerevisiae: An Investigation into the Mechanism
[J]. FOOD SCIENCE, 2017, 38(7): 49-54.
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[11] |
ZHU Lijuan, GE Pingzhen, WEI Cheng, LI Chenglong, LIU Shuzhen, ZHOU Caiqiong.
Antioxidant Activity of Fermented Rice-Chili in Cells and Its Effect on Liver Lipid Peroxidation in Mice
[J]. FOOD SCIENCE, 2017, 38(13): 229-237.
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[12] |
ZHANG Lingling, ZHANG Peng, LI Shiming, ZHAO Hui.
Antioxidant Activity of Black Pepper Oleoresin Evaluated Using Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2016, 37(23): 51-56.
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[13] |
WANG Chen, LI Xuetao, TAO Ye, MENG Xianjun,*.
Effect of 60Co γ-Irradiation on Storage Quality and Membrane Lipid Peroxidation of Blueberry Fruits during Cold Storage
[J]. FOOD SCIENCE, 2016, 37(22): 318-320.
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[14] |
ZHU Senjun, CHEN Mina, NIU Qingfeng, LI Tao, QU Youle, CHEN Yin*.
Physico-chemical Properties and Structure Analysis of Viscera Polysaccharide of Urechis unicinctus and Its Lipid Peroxidation Inhibition Activity
[J]. FOOD SCIENCE, 2015, 36(5): 67-71.
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[15] |
GUO Miao, YANG Xiaolan.
Hypolipidemic and Antioxidant Effects of Hop Polyphenols in Hyperlipidemic Mice
[J]. FOOD SCIENCE, 2015, 36(3): 183-187.
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