[1] |
ZHENG Yuanyuan, JING Jing, WANG Zhenyu, PENG Fangshuai.
Isolation, Purification and in Vitro Antioxidant and in Vivo Antifatigue Activity of a Peptide Derived from Pine Nut Kernels (Pinus koraiensis Sieb. et Zucc.)
[J]. FOOD SCIENCE, 2019, 40(1): 143-148.
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[2] |
XIAO Fengyan, GAO Lei, ZHAO Zijian, LUAN Chang, DUAN Cuicui, ZHAO Yujuan, LI Shengyu.
Extraction and Antifatigue Effect of Polyphenols from the Fruits of Acanthopanax sessiliflorus (Rupr. et Maxim.) Seem
[J]. FOOD SCIENCE, 2018, 39(22): 235-240.
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[3] |
HE Chuanbo, WEI Haocheng, XIONG Hejian, WU Guohong, WU Jianyong.
Antioxidant and Antifatigue Activities of Enzymatic Protein Hydrolysate from Sea Cucumber Viscera
[J]. FOOD SCIENCE, 2017, 38(21): 201-206.
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[4] |
LUO Xia,WEI Wei,YU Meng-yao,JIANG Nan,WU Ming,XU Xiao-yan.
Comparative Analysis of Chemical Composition of Sweet Potato Vines from Different Cultivars
[J]. FOOD SCIENCE, 2013, 34(10): 238-240.
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[5] |
LUO Li-Ping, GAO Yin-Yu, WANG Ying-Xiang, XIA Dong-Hua, CHEN Cai-Shui.
Antioxidant Effect in vitro of Polysaccharides from Sweet Potato Vines
[J]. FOOD SCIENCE, 2008, 29(7): 424-427.
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[6] |
LUO Li-Ping, GAO Yin-Yu, HONG Xue-E, XIA Dong-Hua.
Component Analysis of Flavonoids from Sweet Potato Vines by HPLC-MS
[J]. FOOD SCIENCE, 2008, 29(6): 52-55.
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[7] |
WANG Li-Xia, LIU An-Jun, ZHU Xiao-Ping.
Study on Antifatigue Mechanism of L-Carnitine from Mutton
[J]. FOOD SCIENCE, 2008, 29(10): 553-556.
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[8] |
LIU Ai-Ping, GUO Hui-Yuan, PANG Kun, REN Fa-Zheng.
To Evaluate Mice Antifatigue Effects of Sport Beverage Made of Mung Bean
[J]. FOOD SCIENCE, 2007, 28(1): 302-305.
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[9] |
CHANG You-Quan, ZHENG Hong-Yan, QU Hong-Guang, MA Jin-Rong, MA Yan, XI Xiao-Wei.
Study on Antifatigue Effect of Anthoxanthin of Salix
[J]. FOOD SCIENCE, 2006, 27(8): 251-253.
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[10] |
ZHANG Yu, WU Yi-南, CHEN Li, GAO Yin-Yu, ZHU Jing-Bo.
Reviews on Research Advances on Chemical Composition of Sweet Potato Vines and Leaves
[J]. FOOD SCIENCE, 2006, 27(3): 252-256.
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[11] |
HONG Xue-E, GAO Yin-Yu, Luo-Li-Ping, XIA Dong-Hua, Chen-Cai-Shui.
Study on Adsorption and Separation of Flavonoids from Sweet Potato Vines with Macroporous Resin
[J]. FOOD SCIENCE, 2006, 27(10): 423-427.
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[12] |
ZHANG Li-Ping, QU Hong-Guang, CHANG You-Quan, ZHENG Hong-Yan.
Antifatigued Effect of Protein in Silkworm Chrysalis in Human Samples
[J]. FOOD SCIENCE, 2005, 26(9): 462-465.
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[13] |
LUO Li-Ping, GAO Yin-Yu, WANG Ying-Xiang, HONG Xue-E, XIA Dong-Hua.
Hypoglycemic Effect of Polysaccharides from Sweet Potato Vines
[J]. FOOD SCIENCE, 2005, 26(9): 450-453.
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[14] |
GAO Yin-Yu, LUO Li-Ping, WANG Ying-Xiang, HONG Xue-E, XIA Dong-Hua.
Blood-glucose Lowering Effects of Flavonoids Extracted from Sweet Potato Vines
[J]. FOOD SCIENCE, 2005, 26(3): 218-220.
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[15] |
GAO Yin-Yu, LUO Li-Ping, WANG Ying-Xiang, XIA Dong-Hua, HONG Xue-E.
Antilipidemic Effect of Polysaccharides Exfracted from Sweet Potato Vines
[J]. FOOD SCIENCE, 2005, 26(2): 197-201.
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