[1] |
ZOU Zhaojia, ZHENG Jie, HUANG Caihuan, LIU Fu, OU Shiyi.
Preparation and Cytotoxicity of Acrolein-Alanine Adduct
[J]. FOOD SCIENCE, 2021, 42(9): 1-6.
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[2] |
LI Yingchang, LI Shuangyan, DU Fengxia, LIU Xuefei, WEI Ya, YANG Xianqing.
Effect of Dihydromyricetin on Trimethylamine Oxide Degradation and Quality Attributes in Grilled Squid Fillets during Storage
[J]. FOOD SCIENCE, 2021, 42(7): 247-252.
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[3] |
LI Yang, SU Yanyu, LI Guohao, LI Qi, WANG Yuxiang, DING Yusong.
Antagonistic Effect of Quercetin against Oxidative Pancreatic Injury in Diabetic Rats via Nrf2 Pathway
[J]. FOOD SCIENCE, 2021, 42(5): 208-214.
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[4] |
ZHOU Ping, ZHENG Jie.
Modification of Anthocyanins for Extended Application: A Review
[J]. FOOD SCIENCE, 2021, 42(3): 346-354.
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[5] |
SONG Xiaoqiu, XU Yajie, XIAO Ying, WANG Yifei, CHEN Jiahao.
Effects of Microencapsulated Cinnamon Oil on Antioxidant Capacity and Gut Microbiota in Mice
[J]. FOOD SCIENCE, 2021, 42(17): 143-152.
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[6] |
YAN Ran, FU Maorun, CHEN Leilei, LI Youyuan, XU Minhui, HE Zhiping, ZHOU Qingxin.
Effect and Mechanism of Bacillus amyloliquefaciens NCPSJ7 against Green Mold on Navel Oranges
[J]. FOOD SCIENCE, 2021, 42(17): 193-200.
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[7] |
DING Yuxuan, WANG Yao, YAO Yi’an, LI Wanmei, WANG Mian, WANG Pei, GU Zhenxin, YANG Runqiang.
Effect of Exogenous γ-Aminobutyric Acid on the Accumulation of Phenolics and Antioxidant Capacity in Germinated Soybean
[J]. FOOD SCIENCE, 2021, 42(13): 72-78.
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[8] |
DOU Lu, LIU Chang, BA Jimuse, YANG Zhihao, SU Lin, ZHAO Lihua, TIAN Jianjun, GUO Yueying, JIN Ye.
Effects of Dietary Lactic Acid Bacteria on Growth, Meat Quality, Flavor Compounds and Antioxidant Capacity of Sunit Sheep
[J]. FOOD SCIENCE, 2021, 42(1): 25-32.
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[9] |
LIU Hui, ZHANG Jinglin, LIU Jiechao, ZHANG Guangdi, FANG Haitian, ZHANG Qiang, JIAO Zhonggao.
Effect of Ascorbic Acid Combined with Modified Atmosphere Packaging on Storage Quality and Antioxidant Activity of Lingwuchangzao Jujube Fruit
[J]. FOOD SCIENCE, 2021, 42(1): 257-263.
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[10] |
LIU Ziwei, ZHU Jianjin, CHEN Weiwen, LI Zhefeng.
Effect of Ferulic Acid Analogues on Oxidative Stress Induced by Prednisone in Mice
[J]. FOOD SCIENCE, 2021, 42(1): 163-171.
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[11] |
ZHANG Xiaohan, ZHAO Jiang, HAN Ying, DIAO Cuiru, WANG Hao.
Effect of Phloretin on Lifespan of Caenorhabditis elegans
[J]. FOOD SCIENCE, 2021, 42(1): 187-196.
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[12] |
XU Ranran, YUAN Yang, ZHAO Yumei, CAO Jiankang.
Effect of Cold Controlled Atmosphere Storage on Quality of ‘Tunisia’ Soft Seed Pomegranate during Subsequent Shelf Life
[J]. FOOD SCIENCE, 2020, 41(9): 153-160.
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[13] |
HAO Jiaomin, YANG Wenping, JIN Mingkai, ZHAO Fangfang, WANG Kai, YANG Zhenping, GAO Zhiqiang.
Effect of Rye Polyphenol Extract on Oxidative Stability and Quality of Pork Meatballs during Refrigerated Storage
[J]. FOOD SCIENCE, 2020, 41(9): 175-181.
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[14] |
WANG Yibo, FU Xiaofang, YUAN Li, ZHANG Ting, XIN Tingting.
Preparation and Antioxidant Properties of Inclusion Complex of Myricetin with Glucose-β-cyclodextrin
[J]. FOOD SCIENCE, 2020, 41(4): 1-6.
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[15] |
HAN Hongli, ZHANG Jingfei, SHEN Mingming, HE Jiale, LIU Jia, YANG Peixuan, WANG Tian.
Effect of Taurine on Growth Performance, Meat Quality and Muscle Antioxidant Function in Broilers
[J]. FOOD SCIENCE, 2020, 41(17): 17-22.
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