[1] |
Ying-Fei KONG yu OUYANG na yingFENG.
Inhibitory effects of polyphenols on dietary advanced glycation end productions and related diseases
[J]. FOOD SCIENCE, 0, (): 0-0.
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[2] |
KONG Yingfei, LIANG Yinggang, XIONG Qianjin, OUYANG Yu, FENG Yingna, WU Qian.
Inhibitory Effects of Polyphenols on Dietary Advanced Glycation End Products and Related Diseases: A Review
[J]. FOOD SCIENCE, 0, (): 227-236.
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[3] |
Jian-xia SUN.
Research Progress in Structures and Properties of Pyranoanthocyanins
[J]. FOOD SCIENCE, 0, (): 0-0.
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[4] |
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Neurotoxicity of 1-octen-3-ol on HT22 cells
[J]. FOOD SCIENCE, 0, (): 0-0.
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[5] |
Zi-Ang TIAN Xiao-Yan ZHENG SHENG Zhan-Wu.
Research progress on the Interaction and functional effect of protein - polyphenol - starch
[J]. FOOD SCIENCE, 0, (): 0-0.
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[6] |
Ling-Li DENG.
Fabrication and Characterization of Gelatin/Zein/Thymol Nanofibers by Electro-blown Spinning
[J]. FOOD SCIENCE, 0, (): 0-0.
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[7] |
Lei Feng LI Da-Jing.
Regulation Mechanism of Matrix Structures on Bioavailability of Lutein in Nanostructured Lipid Carriers
[J]. FOOD SCIENCE, 0, (): 0-0.
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[8] |
LI Xintian, XU Yayuan, ZHANG Zhongyuan, DAI Zhuqing, FENG Lei, NIE Meimei, LI Dajing, ZHANG Guodong, ZHANG Xing.
Regulatory Effect of Matrix Structures on Bioaccessibility of Lutein Loaded into Nanostructured Lipid Carriers
[J]. FOOD SCIENCE, 2022, 43(12): 130-132.
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[9] |
DOU Wei, ZHANG Xin, ZHAO Yu, SUI Xiaonan, JIANG Lianzhou.
Effect of Sodium Alginate Addition on the Extrusion Characteristics of Soy Protein Concentrate
[J]. FOOD SCIENCE, 2022, 43(12): 147-149.
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[10] |
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Structural characterization and anticoagulant activity of the oligosaccharide from Sargassum fusiforme fucoidan
[J]. FOOD SCIENCE, 0, (): 0-0.
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[11] |
LIU Xue, REN Chenyu, LIU Xin, ZHANG Miansong, BAI Xinfeng, WANG Lingshu, CUI Tingting, SHI Yaping, LIU Changheng, JIA Airong.
Structural Characterization and Anticoagulant Activity of Oligosaccharides Derived from Sargassum fusiforme Fucoidan
[J]. FOOD SCIENCE, 2022, 43(12): 260-262.
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[12] |
HUANG Guo, TIAN Zepeng, XUE Liying, CHEN Qi, WANG Di, YI Yanjiao, LI Meng, SUN Shujing, SUI Xiaonan.
Effect of Interaction between EGCG and Soy β-Conglycinin/Glycinin on Protein Structure
[J]. FOOD SCIENCE, 2022, 43(12): 1-6.
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[13] |
Jing JingZHANG Ai-li Li Jin-Ju CHENG.
Review of the Application of Maillard reaction modified-casein in the Delivery of Bioactive Substances
[J]. FOOD SCIENCE, 0, (): 0-0.
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[14] |
文涛 范 Yu JIANG.
Research progress of cell pyroptosis and the potential role of polysaccharides in pyroptosis
[J]. FOOD SCIENCE, 0, (): 0-0.
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[15] |
TANG Wenting, SUN Yue, SUN Qingjie, WANG Hongcai, PU Chuanfen.
Preparation and Emulsifying Properties of Zein Peptides with Antioxidant and Antibacterial Activities
[J]. FOOD SCIENCE, 2022, 43(11): 57-66.
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