| [1] |
GAO Huawu, WANG Yan, ZHOU Peng, YE Shu, SONG Hang, WANG Guangyun, CAI Biao.
Protective Effect of Genistein on Aβ25-35-Induced Hippocampal Neuron Injury by Regulating Ca2+-CaMKIV Pathway
[J]. FOOD SCIENCE, 2021, 42(13): 121-126.
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| [2] |
HUANG Ruijie, LI Mei, LIAO Anping, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WANG Xuejiao, WEI Liming, GAN Lanfang.
Comparison of Acid Hydrolysis and Enzymatic Hydrolysis of Dextran
[J]. FOOD SCIENCE, 2020, 41(6): 43-50.
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| [3] |
WANG Na, WU Changling, CHEN Fanfan, LI Yang, TENG Fei.
Effect of High Pressure Homogenization on Soybean Protein Isolate-Soybean Isoflavone Interaction and Functional Properties of Their Complex
[J]. FOOD SCIENCE, 2020, 41(19): 146-153.
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| [4] |
TANG Sijie, TU Chuanhai, HU Wenxiu, DONG Mingsheng.
Antioxidant Activity of Fermented Soy Whey with Kombucha Consortium
[J]. FOOD SCIENCE, 2019, 40(17): 1-6.
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| [5] |
ZHENG Lan, MA Yaohong, MENG Qingjun, WANG Binglian, YANG Junhui, LIU Qing’ai, PENG Yao, HAN Fang.
Preparation and Hydrolysis Characteristics of Mycelial Polysaccharide from Thelephora ganbajun Zang
[J]. FOOD SCIENCE, 2019, 40(14): 312-322.
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| [6] |
Sun Haitao,, Shao Xinru, QU Zhaoting, QIN Ting , MA Zhongsu.
Preparation and Characterization of Corn Straw Nanocellulose
[J]. FOOD SCIENCE, 2018, 39(8): 205-211.
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| [7] |
ZHANG Xiaosong, JIN Hua, YAN Huili, ZHANG Yongzhong, XU Jing.
Preparation of Daidzein and Genistein by Demethylation Reaction and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2018, 39(2): 240-246.
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| [8] |
WANG Erlei, CHEN Jingjing, LIU Yanjun, LIU Jingbo.
Preparation of Anthocyanin Aglycones from Blueberries Using Combination of Different Chromatographic Techniques
[J]. FOOD SCIENCE, 2018, 39(18): 227-234.
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| [9] |
ZHEN Jinglong, CHU Xiaoli, CONG Sha, ZHANG Tao, CHI Xiaoxing.
Effect of Genistein on Expression of Key Enzymes StAR, P450scc and CYP19 Involved in Androgen Synthesis in Ovarian Tissues of Young Female Rats
[J]. FOOD SCIENCE, 2018, 39(11): 171-176.
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| [10] |
TENG Fei, ZHENG Yue, WANG Ping.
Isolation and Identification of Anthocyanins from Solanum nigrum L. Fruits
[J]. FOOD SCIENCE, 2016, 37(7): 56-61.
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| [11] |
LIU Guimei, XIA Qiuqin, LI Pu, Lü Lishuang*.
Analysis of the Factors Affecting Casein Glycosylation
[J]. FOOD SCIENCE, 2016, 37(21): 14-20.
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| [12] |
HU Wenmin, ZHANG Ling, LI Linzi, ZHANG Lijing, HU Zhihang, CHEN Jianguo, LIU Dongying, LIU Zhen, WANG Yin.
Anti-adipogenic Effect of Genistein in 3T3-L1 Cells and Its Mechanism
[J]. FOOD SCIENCE, 2016, 37(17): 219-224.
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| [13] |
ZHANG Lili, NING Dongxue, KANG Lijun, KOU Fang, XIA Tiantian, CAO Longkui.
Preparation of Reducing Sugar from Corn Bran by Steam Explosion Combined with Acid Hydrolysis: Process Optimization Using Response Surface Methodology and Analysis of Hydrolysis Degree
[J]. FOOD SCIENCE, 2016, 37(16): 75-82.
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| [14] |
LU Jiaojiao, AI Chunqing, WEN Chengrong, XU Xin, ZHANG Bao, SONG Shuang.
Analysis of Oligosaccharides Released from Weak Acid Hydrolysis of Abalone Gonad Polysaccharide Using PMP-HPLC-MSn
[J]. FOOD SCIENCE, 2016, 37(16): 112-116.
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| [15] |
XIA Qiuqin, Lü Lishuang.
Factors Influencing the Formation of Fluorescent AGEs in Arginine-Reducing Sugar Model System
[J]. FOOD SCIENCE, 2015, 36(15): 50-55.
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