| [1] |
HAN Yu, HU Yingying, HE Jinglei, WANG Hui, CHEN Qian, QIN Ligang.
Progress in Understanding the Inhibitory Mechanism of Plant Extracts on Advanced Glycation End Products
[J]. FOOD SCIENCE, 2021, 42(9): 233-240.
|
| [2] |
LIU Wangjing, LI Shuyi, DUAN Jiayu, DING He, QIAO Yajie, LIU Yurong, LÜ Kexin, GUO Yanli, AO Changjin.
Effects of Dietary Supplementation of Allium mongolicum Regel and Its Extract on Deposition and Distribution of 4-Alkyl Branched-Chain Fatty Acids in Adipose Tissues of Lambs
[J]. FOOD SCIENCE, 2021, 42(5): 61-67.
|
| [3] |
LI Wei, YE Jiayi, CHEN Yunjiao, CAO Yong.
Antioxidant Activity of Eucalyptus Leaf Polyphenol Extract in Vitro and in Vivo
[J]. FOOD SCIENCE, 2021, 42(5): 160-168.
|
| [4] |
XU Xiaoxuan, SU Xiaona, TAN Shu, ZHONG Cuili, ZENG Daoping, ZHANG Yan, XU Zhenlin, WANG Xu, YANG Jinyi.
Determination of Amantadine and Chloramphenicol Residues in Poultry Meat by Indirect Competitive Chemiluminescence Enzyme-Linked Immunosorbent Assay
[J]. FOOD SCIENCE, 2021, 42(4): 305-312.
|
| [5] |
SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong.
Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus
[J]. FOOD SCIENCE, 2021, 42(12): 91-98.
|
| [6] |
ZHANG Yuzhu, WANG Bingyi, ZENG Zi’ao, XU Ruoyun, LI Jun, FAN Mingtao, WEI Xinyuan.
Effect of Culture Conditions on the Formation of Selenium Nanoparticles with Different Particle Sizes by Microbial Reduction Using Lactobacillus plantarum and Their Bioactivity Evaluation
[J]. FOOD SCIENCE, 2020, 41(22): 119-126.
|
| [7] |
QIU Tingting, TAN Xiao, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai.
Recent Advances in Preparation and Antimicrobial and Antioxidant Activity of Chitosan-Monosaccharides Maillard Reaction Products
[J]. FOOD SCIENCE, 2020, 41(19): 327-333.
|
| [8] |
ZHAO Mengqian, ZHANG Yadan, WANG Yingxiang, LIU Na, ZHANG Nan, JIAN Jiayu, ZHANG Lin, ZHANG Jihong.
Controlled Release and Maintained Antibacterial and Antioxidant Effects of Thyme Essential Oil Encapsulated in Self-Assembled Peptide Hydrogel
[J]. FOOD SCIENCE, 2020, 41(15): 8-14.
|
| [9] |
LIN Yang, YANG Ping, ZHANG Qi, LANG Yuxi, DENG Haotian, MENG Xianjun.
Effects of Blueberry Anthocyanins on Lipopolysaccharide-Induced Inflammation in RAW 264.7 Cells and HCT-116 Cells Proliferation and Apoptosis
[J]. FOOD SCIENCE, 2020, 41(13): 133-140.
|
| [10] |
HU Guangyao, LI Bincheng, LUO Chengyin, YI Youjin, XIA Bo, CAO Xi, ZHOU Jianzhong.
Plant Extracts Inhibit Postharvest Pathogens on Hot Pepper and Induces Rhizopus Resistance
[J]. FOOD SCIENCE, 2019, 40(9): 234-240.
|
| [11] |
WANG Juan, LI Juan, XIA Yanqiu, HUANG Mingquan, ZHANG Jinglin, SUN Baoguo, ZHANG Yuyu.
Identification of the Key Odorants in Hops Extracts
[J]. FOOD SCIENCE, 2019, 40(8): 155-161.
|
| [12] |
DENG Siyang, SHI Shuo, DONG Yidi, ZHANG Daiyu, LIU Qian, WANG Hao, XIA Xiufang.
Recent Progress in Understanding Formation Mechanism of N-Nitrosamines in Processed Meat Products and Inhibition of N-Nitrosamines by Botanical Extracts
[J]. FOOD SCIENCE, 2019, 40(3): 317-322.
|
| [13] |
LIU Yunge, LUO Xin, DONG Pengcheng, ZHU Lixian, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, HAN Guangxing, ZHANG Yimin.
Biofilm Formation and Control of Listeria monocytogenes Based on Quorum Sensing: A Review
[J]. FOOD SCIENCE, 2019, 40(21): 303-310.
|
| [14] |
DONG Airong, MIAO Jianjun, PENG Zhongli, ZENG Yu, FU Yangyang, WANG Ding, GUO Chunhua.
Effect of Age on Nutritional Value and Antioxidant Activity of House-feeding Yak Meat
[J]. FOOD SCIENCE, 2019, 40(19): 77-82.
|
| [15] |
CHEN Sinan, WANG Xinyi, LI Mengting, HE Liangliang, WANG Qilei, WANG Guojiao, WANG Weidong, CAO Wei, CHENG Ni.
Effects of Different Solvent Extracts from Schisandra chinensis Bee Pollen on Hepatic Lipid Peroxidation and DNA Oxidative Damage
[J]. FOOD SCIENCE, 2019, 40(11): 146-151.
|
