| [1] |
ZHANG Zhimin, WANG Yuankai, HUANG Qiyang, WANG Fanlong, LAI Dongjing, CAI Tian, CHEN Kewei.
Multi-omic Investigation of the Alleviation of Cadmium-Induced Liver and Kidney Injury in Mice by Chlorophyll
[J]. FOOD SCIENCE, 2026, 47(10): 167-179.
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| [2] |
WANG Haiyang, ZHAO Yunan, LU Yanke, HUANG Hui, WANG Zhiyong, FANG Qing.
Peroxiredoxin 3 (OsPrx3) from Oryza sativa L. Functions to Inhibit Oxidative Damage to DNA
[J]. FOOD SCIENCE, 2025, 46(20): 162-169.
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| [3] |
Mayile AIHAITI, LIU Yaojie, LI Jianke.
Protective Effect of Nervonic Acid on Oxidative Damage of PC12 Cells Induced by H2O2
[J]. FOOD SCIENCE, 2024, 45(9): 116-123.
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| [4] |
SUN Jiachen, ZHANG Qiaozhi, LI Huatao, ZHANG Yan, FU Linglin.
Research Progress on Dietary Risk Factors and Regulatory Mechanisms of Food Allergy
[J]. FOOD SCIENCE, 2024, 45(5): 345-357.
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| [5] |
LIU Jianhui, DAI Yi, YUE Yuling, LIU Tuoyu, YANG Wenjian, LU Huan.
Research Progress on the Regulation of Gastrointestinal Function by Polysaccharides from Edible and Medicinal Mushroom
[J]. FOOD SCIENCE, 2024, 45(20): 270-279.
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| [6] |
LUO Changwei, CHEN Xiaoyang, HUANG Xianqing, SONG Lianjun, ZHANG Xiya, BU Tong.
Development of Vanadium Carbide-Based Immunochromatographic Assay for T-2 Toxin Detection in Maize Samples
[J]. FOOD SCIENCE, 2024, 45(19): 227-234.
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| [7] |
LOU Xiuping, HUANG Qingwen, GUO Wenbo, LIU Xiaojin, WANG Xinyi, NIE Dongxia, HAN Zheng.
Photocatalytic Degradation of T-2 Toxin by Zinc Oxide Nanoparticles
[J]. FOOD SCIENCE, 2024, 45(18): 10-16.
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| [8] |
YANG Mingqi, HUANG You, KONG Li, HE Jiayu, WU Jiao, YANG Yu, YAO Huan, ZHU Lijuan, YI Jin’e.
Protective Effect of Betulinic Acid against Dextran Sodium Sulfate-Induced Ulcerative Colitis in Mice
[J]. FOOD SCIENCE, 2024, 45(17): 88-95.
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| [9] |
SUN Bin, XIAO Ying, YU Ling, XU Haojie, PAN Liang, ZHOU Yiming, LIU Xiaojie.
Oxidative Damage Caused by Trimethylamine Oxide to Human Skin Fibroblasts and Protective Effect of Vitamin C against It
[J]. FOOD SCIENCE, 2024, 45(11): 152-162.
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| [10] |
LIANG Xuerong, LU Zhenkang, MAO Xiaoying, WU Qingzhi, ZHANG Jian.
Purification, Identification and Antioxidant Activity of Antioxidant Peptides from Chickpea Protein Hydrolysate
[J]. FOOD SCIENCE, 2023, 44(4): 209-216.
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| [11] |
LU Zhenkang, WU Qingzhi, ZHANG Jian, MAO Xiaoying.
Evaluation of Phenolic Content and in Vitro Antioxidant and Antibacterial Activity of Extract from Green Walnut Husks
[J]. FOOD SCIENCE, 2023, 44(3): 79-87.
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| [12] |
WU Dengyu, WEI Ti, MA Zhongren, SONG Li, YANG Jutian, CAI Yong, GAO Dandan.
Protective Effect of Antioxidant Peptides Derived from Yak Milk Casein on Oxidative Stress Injury in HEK293 Cells
[J]. FOOD SCIENCE, 2023, 44(23): 142-150.
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| [13] |
MA Yan, SUN Changpo, WANG Jun, DU Wen, LIU Hujun, ZHOU Wenhua, ZHAO Yifan.
Screening, Identification and Action Mechanism of T-2 Toxin-Degrading Strains
[J]. FOOD SCIENCE, 2023, 44(22): 173-182.
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| [14] |
LIU Yinyuan, WANG Hanmei, LU Liangzhong, SHEN Jinhua, YANG Ying, ZHAO Xue.
Comparison of Peptide Compositions from Engraulis japonicus and Glycine max and Their Immunomodulatory Effects on the Small Intestinal Mucosa
[J]. FOOD SCIENCE, 2023, 44(19): 107-117.
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| [15] |
CHEN Bihua, WU Yuhong, WU Huan, MENG Xuanyi, CHEN Hongbing.
Advances in the Relationship between Food Allergy and Inflammatory Bowel Disease
[J]. FOOD SCIENCE, 2023, 44(1): 294-304.
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