| [1] |
SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong.
Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus
[J]. FOOD SCIENCE, 2021, 42(12): 91-98.
|
| [2] |
ZHANG Jie, WANG Wenya, YUAN Qipeng.
Effect of NaOH Pretreatment on Depolymerization and in Vitro Antioxidant Activity of Chardonnay Grape Seed Procyanidins
[J]. FOOD SCIENCE, 2020, 41(4): 41-51.
|
| [3] |
ZHANG Yuzhu, WANG Bingyi, ZENG Zi’ao, XU Ruoyun, LI Jun, FAN Mingtao, WEI Xinyuan.
Effect of Culture Conditions on the Formation of Selenium Nanoparticles with Different Particle Sizes by Microbial Reduction Using Lactobacillus plantarum and Their Bioactivity Evaluation
[J]. FOOD SCIENCE, 2020, 41(22): 119-126.
|
| [4] |
QIU Tingting, TAN Xiao, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai.
Recent Advances in Preparation and Antimicrobial and Antioxidant Activity of Chitosan-Monosaccharides Maillard Reaction Products
[J]. FOOD SCIENCE, 2020, 41(19): 327-333.
|
| [5] |
ZHAO Mengqian, ZHANG Yadan, WANG Yingxiang, LIU Na, ZHANG Nan, JIAN Jiayu, ZHANG Lin, ZHANG Jihong.
Controlled Release and Maintained Antibacterial and Antioxidant Effects of Thyme Essential Oil Encapsulated in Self-Assembled Peptide Hydrogel
[J]. FOOD SCIENCE, 2020, 41(15): 8-14.
|
| [6] |
DONG Airong, MIAO Jianjun, PENG Zhongli, ZENG Yu, FU Yangyang, WANG Ding, GUO Chunhua.
Effect of Age on Nutritional Value and Antioxidant Activity of House-feeding Yak Meat
[J]. FOOD SCIENCE, 2019, 40(19): 77-82.
|
| [7] |
HUO Yanxiong, REN Yamei, YUAN Chunlong, WANG Tao, REN Xiaolin, YANG Junlin.
Antioxidant Activities of Phloridzin Myristate
[J]. FOOD SCIENCE, 2017, 38(9): 119-125.
|
| [8] |
WANG Hai, LIAN Yanna, GAO Liping.
Effect of Oligomeric Proanthocyanidins from Grape Seeds Combined with Cisplatin on A549 Cell Proliferation and Cell Cycle
[J]. FOOD SCIENCE, 2017, 38(7): 213-218.
|
| [9] |
ZHU Jie, WANG Hongbao, KONG Jiajun, SONG Xiaofei, TAO Shutian.
Purification and Antioxidant Activity of Polyphenols from Young Pear Fruits
[J]. FOOD SCIENCE, 2017, 38(5): 14-20.
|
| [10] |
YANG Yudi, CHENG Zhan, MAN Yuan, LI Jingming.
Effect of Addition of Ultrafine Powder of Grape Seed Oil Extraction Residue on the Aroma of Cookies
[J]. FOOD SCIENCE, 2017, 38(20): 103-111.
|
| [11] |
LI Wei, CHENG Chao, MO Kaiju.
Antioxidant Activity of Water-Soluble and Alcohol-Soluble Flavonoids from Fengtou Ginger Rhizomes
[J]. FOOD SCIENCE, 2017, 38(19): 137-142.
|
| [12] |
LIAN Yanna, GAO Liping, GUO Yu, GAO Zhaolan, JIN Yu.
Protective Effect of Grape Seed Oligomeric Proanthocyanidins Extract against Cisplatin-Induced Nephrotoxicity in HEK293 Cell and Effect on Anticancer Activity of Cisplatin in Human Lung Cancer Cells
[J]. FOOD SCIENCE, 2016, 37(7): 182-186.
|
| [13] |
DENG Na, QIAO Shen, GAO Xin, GAO Yaru, MA Jie, ZHANG Na, GUO Qingqi.
Optimization of Extraction Process of Polyphenols from Pomegranate Peel by Response Surface Methodology and Antioxidant Activity Analysis of Polyphenols in Different Parts of Pomegranate Fruit
[J]. FOOD SCIENCE, 2016, 37(6): 39-43.
|
| [14] |
ZHANG Jian, LIU Shaowei, ZHANG Yi, WANG Gongming, ZHAO Yunping, LIU Jingxi, LIU Xin.
Preparation and Antioxidant Activity of Low Molecular Weight Peptide from Apostichopus japonicus Sperm
[J]. FOOD SCIENCE, 2016, 37(23): 248-253.
|
| [15] |
WU Huabo, CHEN Qian, CHE Lilong, XIAO Desheng.
Effect of Dietary Iron Content and Exercise on Antioxidant Capacity in the Medulla Oblongata in Female Rats
[J]. FOOD SCIENCE, 2016, 37(11): 185-189.
|
