| [1] |
YANG Zhongmin, SHEN Yihong, HUANG Xianzhi, WANG Zuwen, DING Xiaowen.
Improvement Effect of Mulberry Leaf Alkaloids on Abnormal Glucose and Lipid Metabolism and Liver Injury Induced by Oxidative Stress in Mice
[J]. FOOD SCIENCE, 2021, 42(7): 156-161.
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| [2] |
WANG Zuwen, YANG Zhongmin, HUANG Xianzhi, DING Xiaowen.
Improvement Effect of Mulberry Leaf Alkaloids on Hepatic Fibrosis Induced by Carbon Tetrachloride Combined with High-Fat Diet in Mice
[J]. FOOD SCIENCE, 2020, 41(7): 146-152.
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| [3] |
ZHANG Fangming, ZHENG Hui, ZHENG Tao, ZENG Yiqiong, FAN Yubing, LI Weizhen, ZHOU Nan, HE Jinxu, YANG Yong.
Sleep-Improving Food and Medicinal Resources and Their Application in Health Foods: A Review
[J]. FOOD SCIENCE, 2020, 41(23): 303-310.
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| [4] |
XIAO Feng, SUN Liang.
On Legislative Improvement in Joint Responsibility for Food Safety in China
[J]. FOOD SCIENCE, 2020, 41(13): 302-309.
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| [5] |
ZHANG Xinyun, LIN Huijiao, LI Xin, JING Shu, SUN Wei, JIANG Weihai, WANG Chunmei, SUN Jinghui, LI He, CHEN Jianguang.
Schisantherin A Improves Fatigue in Mice by Regulating the Nrf2/ARE Antioxidant Pathway in Liver
[J]. FOOD SCIENCE, 2020, 41(1): 190-195.
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| [6] |
HAN Ge, QIN Zeyu, ZHANG Huan, KONG Baohua.
Mechanisms through Which High-Pressure Treatment Reduces the Use of Salt in Low-Salt Meat Products and Its Application in Quality Improvement: A Review
[J]. FOOD SCIENCE, 2019, 40(13): 312-319.
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| [7] |
LIU Yuanxiao, LI Mengmeng, BIAN Ke, GUAN Erqi, LIU Yuanfang.
Recent Progress in the Application of Heat Treatment in Wheat Storage and Processing
[J]. FOOD SCIENCE, 2019, 40(13): 326-333.
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| [8] |
SUN Sujun, JI Haiyu, BAI Yun, YU Juan, FENG Yingying, DONG Xiaodan, LIU Anjun.
Optimization of Extraction and Antitumor Activity of Polysaccharide from Tanyang Congou Black Tea
[J]. FOOD SCIENCE, 2018, 39(4): 254-260.
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| [9] |
ZHOU Wei, HU Yi, ZHANG Jinjie, XU Dalun, LOU Qiaoming, YANG Wenge.
Modification of Fish Scale Gelatin Edible Films Using Flavonoids with Different Hydroxyl Structures
[J]. FOOD SCIENCE, 2018, 39(20): 78-85.
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| [10] |
SONG Linzhen, ZHU Liyun, GAO Yongsheng, LI Sufang, ZHANG Yongjun.
Structural Characteristics and Hypoglycemic Activity of Polysaccharides from Green Tea Leaves
[J]. FOOD SCIENCE, 2018, 39(19): 162-168.
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| [11] |
Xuepeng Li ZHU Wen-Hui 朱文慧 Jian-rong LI Yu-yu ZHANG.
Study on the Flavor Improvement of Enzymatic Hydrolysis of Mactra veneriformis by Maillard Reaction
[J]. FOOD SCIENCE, 2018, 39(16): 0-0.
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| [12] |
LI Xuepeng, LIU Yanwei, GAO Junhuan, ZHU Wenhui, LI Jianrong, ZHANG Yuyu, LI Yujin, LIN Hong.
Flavor Improvement of Enzymatic Hydrolysate of Mactra veneriformis by Maillard Reaction
[J]. FOOD SCIENCE, 2018, 39(16): 82-89.
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| [13] |
GAO Guixian, WANG Wenhang.
Recent Progress in Technologies for the Improvement of Protein-Based Film Performance Based on Molecular Cross-Linking
[J]. FOOD SCIENCE, 2017, 38(9): 280-286.
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| [14] |
SI Ru, ZHENG Mengsi, ZOU Libo.
Effect of Sacha Inchi Oil on Improving Memory in Mice
[J]. FOOD SCIENCE, 2017, 38(9): 202-206.
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| [15] |
LI Haishan, LIU Liqiao, NIE Shaoping.
Effects of Green Tea Polysaccharides on Intestinal Health and Immune Regulation in Mice
[J]. FOOD SCIENCE, 2017, 38(7): 187-192.
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