[1] |
LUO Lin, DENG Chuyao, JIA Baozhu, LIN Haohong, LIAO Caixia, WU Zhuoyu, HE Zhenxi, WANG Hong, XU Zhenlin.
Development of a Fluorescence Method for Detection of Organophosphorus Pesticides Based on Oxidase-mimicking Activity of MnO2 Nanosheets
[J]. FOOD SCIENCE, 2021, 42(2): 306-311.
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[2] |
JIANG Yiren, LI Tao, LIU Youming, XIONG Shanbai.
Effect of Malondialdehyde-Induced Protein Oxidation on Structural Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix)
[J]. FOOD SCIENCE, 2020, 41(6): 1-7.
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[3] |
CHEN Congcong, WANG Xinwei, ZHAO Renyong.
Changes in Lipids of Wheat Flour Samples with Different Processing Degrees during Storage
[J]. FOOD SCIENCE, 2020, 41(3): 159-164.
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[4] |
CHEN Yating, HAN Xiangwen, ZHOU You, CAO Chongjiang.
Effect of Ethephon-Containing Packaging Material on Quality of Banana during Postharvest Ripening
[J]. FOOD SCIENCE, 2020, 41(15): 262-268.
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[5] |
WANG Cong, ZHAO Pan, ZHOU Yanan, WANG Tianxia, SUN Haiji.
Chinese Rice Wine Inhibits Contraction Activity of the Isolated Rat Small Intestine through Intestinal Myenteric Plexus
[J]. FOOD SCIENCE, 2019, 40(9): 173-178.
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[6] |
SUN Shixu, LI Li, HAN Xiangwen, ZHOU You, CAO Chongjiang.
Effect of Nanocomposite Antibacterial Packaging on Preserving Flavor Quality of White Lotus Roots
[J]. FOOD SCIENCE, 2019, 40(7): 212-218.
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[7] |
SHEN Penghui, FAN Shikun, ZHAO Mouming, ZHOU Feibai.
Influence of Oxidation on Soy Protein Structure, Emulsion Stability and Lipid Digestion
[J]. FOOD SCIENCE, 2019, 40(14): 7-14.
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[8] |
ZHOU Linyi, SUN Yufeng, WU Fei.
Effects of Oxidation by Malondialdehyde On the Structure and Function of Rice Bran Protein
[J]. FOOD SCIENCE, 2019, 40(12): 98-107.
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[9] |
GAO Yuan, WANG Fuling, JIA Qi, LIU Wei, ZHOU Yanyan, ZHANG Xiaomeng, XIAN Yuetong.
Protective Effect of an Endophytic Fungus from Dalbergia odorifera T. Chen against H2O2-Induced Oxidative Damage in HepG2 Cells
[J]. FOOD SCIENCE, 2018, 39(11): 196-200.
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[10] |
ZHENG Xiaoyan, WANG Jiashui, MA Funing, SHENG Zhanwu, MA Weihong, CHEN Wenxue, TAN Lin, AI Binling, ZHENG Lili, YU Qingxiang.
Comparison of Antioxidant and Acetyl Cholinesterase Inhibitory Activities of Ethanol Extracts from Different Cultivars and Different Parts of Avocado Fruits
[J]. FOOD SCIENCE, 2017, 38(5): 213-219.
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[11] |
YI Ruokun, QIAN Yu, WANG Qiang, MU Jianfei, ZHAO Xin.
Preventive Effect of Lactobacillus plantarum YS-1 on Activated Carbon-Induced Constipation in Mice
[J]. FOOD SCIENCE, 2017, 38(17): 238-243.
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[12] |
TAN Lin, ZHENG Xiaoyan, WANG Jiashui, MA Funing, KANG Youfa, ZANG Xiaoping, MA Weihong.
Antioxidant Activity and Inhibitory Activity of Ethanol Extract from Ficus auriculata Fruits against α-Glucosidase and Acetylcholine Esterase
[J]. FOOD SCIENCE, 2016, 37(13): 77-81.
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[13] |
ZHANG Liyuan1, MA Hongdan1, ZHAO Handan1, XU Dandan1, QU Jing2, GUAN Shuyan1,*, WANG Piwu2,*.
Improved Superoxide Dismutase Activity in Soybean by Low Temperature Polymerase Chain Reaction (PCR)
[J]. FOOD SCIENCE, 2015, 36(5): 126-130.
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[14] |
WANG Jie, LI Xing, WANG Hongyang, TANG Yunming.
Purification and Characterization of Acetylcholinesterase from Porcine Brain
[J]. FOOD SCIENCE, 2015, 36(3): 137-141.
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[15] |
HUANG Yaqin, LI Jinzhe, DUAN Hongbin, YIN Donglin.
Protective Effect of Cordyceps militaris on UV-Induced Oxidative Damage in Drosophila melanogaster
[J]. FOOD SCIENCE, 2015, 36(21): 258-262.
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