| [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, SHEN Yihong, HUANG Xianzhi, DING Xiaowen.
Effect and Mechanism of Mulberry Leaf Alkaloid on Improving Hepatic Fibrosis in Mice
[J]. FOOD SCIENCE, 2021, 42(3): 173-178.
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| [3] |
HAN Haolei, JIANG Changling, WANG Chen, LIU Xin, LU Chengyin, CHEN Hongping.
Pyrrolizidine Alkaloids in Tea: A Review of Analytical Methods, Contamination Levels and Health Risk
[J]. FOOD SCIENCE, 2021, 42(17): 255-266.
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| [4] |
CHEN Xuanhong, JI Wei, DONG Leichao, NAN Xijun, WANG Meng, SUN Wanting, WANG Sai, ZHOU Quancheng.
Regulatory Effects of Pea Oligopeptides on ACE Activity and Intestinal Flora in Diet-Induced Hypertensive Rats
[J]. FOOD SCIENCE, 2021, 42(13): 143-150.
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| [5] |
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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| [6] |
YANG Zhongmin, WANG Zuwen, HUANG Xianzhi, DING Xiaowen.
Effect and Underlying Mechanism of Mulberry Leaf Alkaloid on Improving D-Galactose-Induced Oxidative Damage in Mice
[J]. FOOD SCIENCE, 2020, 41(5): 135-142.
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| [7] |
YANG Zhongmin, SHEN Yihong, WANG Zuwen, HUANG Xianzhi, DING Xiaowen.
Mulberry Leaf Alkaloids Improve D-Galactose-Induced Oxidative Damage in the Mouse Kidney
[J]. FOOD SCIENCE, 2020, 41(19): 198-203.
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| [8] |
YANG Zhongmin, SHEN Yihong, HUANG Xianzhi, WANG Zuwen, DING Xiaowen.
Effect of Crude Alkaloids from Mulberry Leaves on Improving D-Galactose-Induced Oxidative Protein Damage in Mice
[J]. FOOD SCIENCE, 2020, 41(17): 182-187.
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| [9] |
WANG Zuwen, SHEN Yihong, HUANG Xianzhi, DING Xiaowen.
Effects of Mulberry Leaf Alkaloids on Antioxidant Capacity and Inflammatory Cytokine Levels in Mice with Hepatic Fibrosis
[J]. FOOD SCIENCE, 2020, 41(17): 202-207.
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| [10] |
WANG Zuwen, YANG Zhongmin, YANG Min, HUANG Xianzhi, DING Xiaowen.
Effect and Mechanism of Mulberry Leaf Alkaloids on the Improvement of High-Fat Diet Induced Liver Injury in Mice
[J]. FOOD SCIENCE, 2019, 40(19): 210-216.
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| [11] |
TANG Qin, SUN Weijiang, CHEN Zhidan, SHEN Shiyu, ZHOU Zhe, CHEN Jiajia, CHEN Cuicui.
Determination and Analysis of Bitter and Astringent Substances in Youxi Bitter Tea Resources
[J]. FOOD SCIENCE, 2019, 40(18): 242-247.
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| [12] |
ZHANG Haiyan, KANG Sanjiang, ZHANG Fang, ZHANG Jihong, ZENG Chaozhen, YUAN Jing.
Process Optimization of Decompression Pre-pumping-Assisted Alkaline Calcium Treatment for the Manufacture of Canned Solid Pack Apples
[J]. FOOD SCIENCE, 2019, 40(14): 304-311.
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| [13] |
ZHANG Lang, HAO Ji, HUANG Xu, WU Chaoqun, FENG Tianhui, SHU Guangwen.
Total Alkaloids from the Seed Embryo of Nelumbo nucifera Ameliorate Inflammation in the Livers of Mice with Lipopolysaccharide/D-Galactosamine-Induced Acute Liver Failure
[J]. FOOD SCIENCE, 2018, 39(5): 220-225.
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| [14] |
ZHAO Xiuling, DANG Yali.
Recent Advances in Chemical Components, Extraction and Pharmacological Effects of Nelumbinis Plumula
[J]. FOOD SCIENCE, 2018, 39(23): 329-336.
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| [15] |
FAN Sufang, MA Junmei, LIU Zhuo, YU Jing, ZHAI Hongwen, LI Qiang, ZHANG Yan.
Determination of 15 Toxic Alkaloids in Food Samples by High Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(22): 283-288.
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