| [1] |
NONG Jinmei, HAN Mo, WU Siqing, LI Libing, DENG Houqin.
Determination of Relative Contents of Isoflavones in Radix Puerariae Extract by Mass Spectrometry Guided High Performance Liquid Chromatography Using Quantitative Analysis of Multi-component with Single Marker
[J]. FOOD SCIENCE, 2025, 46(8): 259-266.
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| [2] |
DENG Wen, LIAO Yaru, HUANG Liheng, YANG Anshu, CHEN Hongbing.
Interaction of Isoflavones with β-Conglycinin and Its Effect on the Structure and Potential Allergenicity of Their Complex
[J]. FOOD SCIENCE, 2024, 45(7): 1-9.
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| [3] |
MENG Xinjing, YANG Xu, MENG Deshang, WANG Menghan, WANG Lei, LIU Zhenhua.
Structures, Biological Activities and Action Mechanisms of Secondary Metabolites from Soybean: A Review
[J]. FOOD SCIENCE, 2024, 45(20): 35-47.
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| [4] |
XI Jiayu, SU Yuanjin, DONG Shuqing, SHAO Shijun, LIU Hong, YANG Fude.
Research Progress in Microbial Conversion of Flavonoids
[J]. FOOD SCIENCE, 2024, 45(17): 326-334.
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| [5] |
ZENG Wenshen, HUANG Darong, XIE Siwei, DU Bing, LI Pan.
Progress in Research on Composition, Structure, Functions and Mechanism of Action of Radix Puerariae Isoflavones
[J]. FOOD SCIENCE, 2023, 44(1): 353-361.
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| [6] |
DENG Ke, CHEN Liu, YANG Liangyuan, HU Yu, XU Guangzhi, ZHANG Youzuo, WANG Yan, NI Qinxue.
Preparation of Isoflavones from the Tuber of Apios americana Medik. and Their Protective Effects on RIN-m5F Cells from Oxidative Damage
[J]. FOOD SCIENCE, 2022, 43(19): 200-207.
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| [7] |
HUANG Mengyao, CHENG Ming, WANG Cunfang, JIANG Hua.
Advances in Identifying Food Sources and Understanding Bioactivities and Mechanisms of Action of Branched-Chain Fatty Acids
[J]. FOOD SCIENCE, 2021, 42(23): 364-369.
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| [8] |
FENG Yunzi, HUANG Zikun, ZHAO Mouming.
Changes of Metabolites during the Fermentation Process of High-salt Liquid-state Soy Sauce Analyzed by Ultra-high Performance Liquid Chromatography-Quadrupole-Time-of-Flight-Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(20): 107-113.
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| [9] |
LIANG Wenou, ZHAO Lichao, FANG Xiang, WANG Li.
Progress in the Research of the Interactions of Soy Isoflavones with Gut Microbiota
[J]. FOOD SCIENCE, 2019, 40(9): 283-289.
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| [10] |
XU Yin, Lü Xiaojian, LI Ming, LONG Tao, XU Lanying, LI Shiming.
Analysis of Polymethoxyflavones in Citrus Peels of Different Varieties
[J]. FOOD SCIENCE, 2019, 40(8): 136-140.
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| [11] |
TANG Sijie, TU Chuanhai, HU Wenxiu, DONG Mingsheng.
Antioxidant Activity of Fermented Soy Whey with Kombucha Consortium
[J]. FOOD SCIENCE, 2019, 40(17): 1-6.
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| [12] |
LI Guijie, TAN Xiang, WANG Hua, WU Houjiu, Russell Rouseff.
Simultaneous Determination of Twelve Compounds of Polymethoxyflavones, Coumarins and Furocoumarins in Citrus Juices by Using HPLC-DAD-FLD
[J]. FOOD SCIENCE, 2017, 38(20): 112-118.
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| [13] |
ZHANG Qi, YI Junpeng, LI Xin, WANG Xinsheng, LI Bing, ZHU Wenxue.
Effect of Steam Explosion on Total Isoflavone Content and Antioxidant Capacity of Puerariae thomsonii Radix
[J]. FOOD SCIENCE, 2016, 37(9): 40-44.
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| [14] |
ZHANG Xiaosong, ZHANG Boya, ZHANG Yongzhong, JIN Hua.
Process Optimization by Response Surface Methodology for Hydrolysis of Fructus Sophorae Isoflavones by“Amano” β-Glucosidase
[J]. FOOD SCIENCE, 2016, 37(6): 82-88.
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| [15] |
XU Lanying, ZHAO Hui, ZHANG Ting, WU Lun, LONG Tao, LI Shiming.
Isolation and 5-Demethylation of Tangertin from Chen-Pi and Their Inhibitory Effect on Hepatic Stellate Cell LX-2
[J]. FOOD SCIENCE, 2015, 36(23): 43-46.
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