[1] |
ZOU Zhaojia, ZHENG Jie, HUANG Caihuan, LIU Fu, OU Shiyi.
Preparation and Cytotoxicity of Acrolein-Alanine Adduct
[J]. FOOD SCIENCE, 2021, 42(9): 1-6.
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[2] |
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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[3] |
WANG Qinghong, TAN Mingqian, QI Zihe, WANG Haitao.
Characterization of Carbon Quantum Dots from Boiled Scallop (Patinopecten yessoensis) and Its Combined Toxicity with Cadmium
[J]. FOOD SCIENCE, 2021, 42(5): 169-176.
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[4] |
WU Wenying, LI Wenjuan, LI Lu, YIN Shuhua, ZHAO Wenhui, YAO Yufei.
Recent Advances in Research on the Cardioprotective Effect of Resveratrol on Doxorubicin-induced Cardiotoxicity
[J]. FOOD SCIENCE, 2021, 42(5): 271-277.
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[5] |
WANG Tengfei, SUN Dawen, PU Hongbin, WEI Qingyi.
Progress on Strategies for Inhibition of Acrylamide Formation in Foods
[J]. FOOD SCIENCE, 2021, 42(17): 333-342.
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[6] |
OUYANG Yu, ZHAO Kuoquan, FENG Yingna, ZHANG Liang, WU Qian.
A Review of the Biological Activities and Potential Health Risks of Maillard Reaction Products
[J]. FOOD SCIENCE, 2021, 42(17): 350-362.
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[7] |
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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[8] |
TIAN Yimei, GONG Zhiyong.
Advances in Research on Pollution Status and Toxicological Effects of Perchlorate in Food Matrices
[J]. FOOD SCIENCE, 2020, 41(5): 276-281.
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[9] |
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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[10] |
JIAO Xiaopan, LIU Yun.
Characterization, Antioxidant Activity in Vitro and Toxicity in Vivo of Polysaccharides from Rubus suavissimus S. Lee Leaves
[J]. FOOD SCIENCE, 2020, 41(15): 201-207.
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[11] |
ZHU Junfeng, LIU Shuai, ZHAO Pengyan, ZHAO Jian, LI Jiazeng, WANG Tianqi, WANG Li, LIU Hongsheng.
Thrombolytic Activity of Nattokinase Produced by Bacillus subtilis natto LNUB236
[J]. FOOD SCIENCE, 2020, 41(13): 148-159.
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[12] |
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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[13] |
GAO Junyu, YI Huilan.
Antagonistic Effects of Breakfast Cereals on Arsenic-Induced Reproductive Toxicity in Male Mice
[J]. FOOD SCIENCE, 2019, 40(23): 183-188.
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[14] |
LI Zhijun, BAO Haiying.
Photoinduced Toxicity and Mechanism of Action of Dibutyl Phthalate
[J]. FOOD SCIENCE, 2019, 40(21): 156-162.
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[15] |
LIU Yanxiang, WANG Liping, TAN Bin, GAO Kun, QIAO Congcong, TIAN Xiaohong, SUN Yong, ZHENG Xianzhe, LIU Ming, WU Nana, ZHAI Xiaotong, LIU Jinming.
Effect of Extrusion Stabilization of Wheat Bran and Embryo on the Properties of Whole Wheat Noodles
[J]. FOOD SCIENCE, 2019, 40(19): 156-163.
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