[1] |
WANG Jing, HUANG Qingchen, GAO Minyue, ZHU Xiaopan, CHEN Zitong, WANG Shaokang, SUN Guiju.
Preventive Effect of Forsythin from Forsythia suspensa Leaves on Obesity Induced by High-Fat Diet in Rats
[J]. FOOD SCIENCE, 2021, 42(9): 85-90.
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[2] |
ZHAO Xiao, XU Jinghan, CUI Dongying, XU Jinzhao, LIU Yang, TENG Guoxin, XU Xiaoxi.
Positive Regulation of Lactoferrin on Gut Micro-Ecology of Rats with Inflammatory Bowel Disease
[J]. FOOD SCIENCE, 2021, 42(13): 136-142.
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[3] |
FAN Yingying, HU Dongqiang, ZHANG Ruili, LI Xiaolong, HE Weizhong, HUA Zhenyu, LI Jing, WU Aibo, WANG Cheng,.
Effects of Black Spot Disease on Nutritional Composition of Red Jujubes Grown in Xinjiang
[J]. FOOD SCIENCE, 2020, 41(8): 303-307.
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[4] |
ZHANG Jianping, XIE Chunzhi.
Analysis of Nutritional and Functional Components and Taste Amino Acids of Different Commercial Brands of Sufu Paste
[J]. FOOD SCIENCE, 2020, 41(6): 246-251.
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[5] |
ZHUANG Yang, CHEN Lu, TIAN Cheng, MO Kaiju, WANG Xingping.
Determination and Partial Correlation Analysis of Nutrient Components and Texture Characteristics of Sufu
[J]. FOOD SCIENCE, 2020, 41(3): 80-85.
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[6] |
LIU Shuting, WANG Ying, WANG Zhihui, WANG Di, ZHANG Yanli, ZUO Zhaohang, WANG Haoyu, DENG Wei.
Repairing Effect of Resistant Starch from Purple Speckled Kidney Beans (Phaseolus vulgaris) on Liver and Intestinal Barrier Injury in Rats with Hyperlipidemia
[J]. FOOD SCIENCE, 2020, 41(21): 106-112.
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[7] |
ZHANG Caixia, XI Yinci, YANAGISAWA Takuya, ZHOU Fen, YIN Mingyu, NIU Chen, WANG Xichang.
Nutritional Evaluation and Analysis of Volatile Flavor Components of Plain Mayonnaise
[J]. FOOD SCIENCE, 2020, 41(2): 253-258.
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[8] |
XU Haiyan, FENG Xinhong, ZHANG Jinyu, MA Chaomei.
Recent Progress in Research on Agriophyllum squarrosum (L.) Moq.
[J]. FOOD SCIENCE, 2020, 41(13): 346-354.
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[9] |
ZHU Jiexu, GAO Li’e, HUANG Wenkang, LI Wenyuan, MA Ying, GUO Xusheng, DING Zitong.
Probiotic Effects of Two Lactobacillus Strains in Rats Fed a High-Fat Diet
[J]. FOOD SCIENCE, 2020, 41(1): 196-202.
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[10] |
GAO Qi, LI Jiaheng, HAN Haoting, LIU Ziheng, ZHANG Jiahui, LIU Chunju, LIU Chunquan, XUE Youlin.
Effects of Different Drying Methods on Turnip Chips as Evaluated Based on Grey Relational Analysis
[J]. FOOD SCIENCE, 2019, 40(5): 95-101.
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[11] |
ZHANG Biying, QIAN Zilin, TANG Ling, ZHANG Jing, JIANG Heti.
Effect of Sweet Potato Juice on Life Span and Antioxidant Capacity in Drosophila melanogaster
[J]. FOOD SCIENCE, 2019, 40(5): 197-201.
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[12] |
PAN Wei, LIU Wenjing, WEI Hang, LUO Qin, WEI Xiaoxia.
Comparative Analysis of Nutritional and Aroma Components in Passion Fruit Juices from Five Cultivars
[J]. FOOD SCIENCE, 2019, 40(22): 277-286.
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[13] |
WU Enkai, ZHANG Tingting, PENG Chunxiu, WANG Qiuping, TAN Chao, GONG Jiashun.
Influence of Swinging on the Metabolome of Pu-erh Tea Theabrownins in Rats Fed with High-Fat, High-Sugar, High-Salt Diet
[J]. FOOD SCIENCE, 2019, 40(19): 185-195.
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[14] |
YAN Zhenzhen, ZHANG dong, LIN Tingting, LIU Xin, XIAO Dongxue, GUO Quanyou.
A Comparative Analysis of Functional Components and Nutritional Values of Female and Male Hippocampus erectus and H. trimaculatus
[J]. FOOD SCIENCE, 2019, 40(16): 206-212.
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[15] |
WANG Yuan, YANG Kexin, DUAN Yuanxiao, WANG Wenwen, AN Xiaoping, QI Jingwei.
Effects of Fermented Wheat Bran Polysaccharides on Antioxidant Capacity, Morphological Structure and Tight Junction Protein Expression in Rat Jejunum
[J]. FOOD SCIENCE, 2019, 40(13): 166-170.
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