[1] |
XING Chen, WANG Lijuan, WANG Xiaoqin.
Recent Studies on Free and Bound Phenolic Compounds in Edible Plants: A Review
[J]. FOOD SCIENCE, 2020, 41(5): 266-275.
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[2] |
LU Jike, CHEN Pei, CAO Nana, CHEN Chen, YI Juanjuan, HAO Limin.
Recent Advances in miRNA and Functional Foods against Ionizing Radiation
[J]. FOOD SCIENCE, 2020, 41(15): 295-300.
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[3] |
WANG Jiaqi, XIAO Liubang, WANG Xi, ZHANG Dingmin, ZHENG Tiesong, Lü Lishuang.
Scavenging Effect of Alkyl Gallates on 1,2-Dicarbonyl Compounds in Foods
[J]. FOOD SCIENCE, 2019, 40(19): 96-103.
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[4] |
JIN Xin, ZANG Xixi, GE Yazhong, DENG Qianchun, GAO Qing, CHEN Peng, HUANG Fenghong.
Recent Progress in Studies and Development of Anti-visual Fatigue Functional Foods and Their Functional Components
[J]. FOOD SCIENCE, 2015, 36(3): 258-264.
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[5] |
WANG Chen, LI Xiaoming, LU Yongling, ZHENG Tiesong, Lü Lishuang.
Detection of Dicarbonyl Compounds in Beverages by Gas Chromatography
[J]. FOOD SCIENCE, 2015, 36(24): 235-241.
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[6] |
GUANG Cuie, SHANG Jiangang, JIANG Bo, Franco MILANI, Robert Dick PHILLIPS, ZHANG Hailing.
Antihypertensive Effect of Lactotripeptides VPP and IPP in Randomized Placebo-Controlled Trials: A Comprehensive Meta-Analysis
[J]. FOOD SCIENCE, 2015, 36(17): 212-217.
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[7] |
LI Yang, WANG Xingya, WANG Xixi, PANG Guangchang*.
Lactate Metabolic Flux Analysis and Metabolic Control Analysis: Quantitative Evaluation Method of Functional Foods
[J]. FOOD SCIENCE, 2015, 36(1): 185-190.
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[8] |
WANG Xiao-qin, WANG Li-wei, ZHAO Yan, MA Chao-mei.
Advance in Chemical Constituents and Pharmacological Activity of Choerospondias axillaris Fruit
[J]. FOOD SCIENCE, 2014, 35(13): 281-285.
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[9] |
PANG Guang-chang, CHEN Qing-sen, HU Zhi-he, XIE Jun-bo, MA Li-na.
Quantitative Evaluation of Functional Foods by Network Methods in vivo
[J]. FOOD SCIENCE, 2014, 35(13): 293-302.
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[10] |
DUN Yao-shan, SHI Yue, PENG Xiao-lu, CHEN Ning*.
Action Mechanisms of Sports Nutrition Supplements with Chinese Medicinal Herbs
[J]. FOOD SCIENCE, 2013, 34(15): 415-423.
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[11] |
ZHANG Bo.
Characteristics and Safety of Chinese Functional Food Materials
[J]. FOOD SCIENCE, 2011, 32(21): 298-300.
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[12] |
WANG Hong-yu.
Research Progress of Functional Components in Military Functional Foods
[J]. FOOD SCIENCE, 2011, 32(21): 306-310.
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[13] |
DONG Rui,ZHENG Yi-nan.
Effects of Amino Acid Content on Antioxidant Activity of Honey from Different Sources and Geographic Origins
[J]. FOOD SCIENCE, 2011, 32(21): 66-70.
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[14] |
SUN Chuan-fan.
Comparison of Functional Foods Industries at Home and Abroad
[J]. FOOD SCIENCE, 2009, 30(19 ): 356-359.
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[15] |
SUN Lei, SUI Dao-Qing, FANG Yong, MENG Zhen-Nong.
Development of Pollen Crystal of Black Pine and Japanese Red Pine and Milk Slice of Pollen
[J]. FOOD SCIENCE, 2007, 28(9): 643-646.
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