| [1] |
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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| [2] |
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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| [3] |
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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| [4] |
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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| [5] |
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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| [6] |
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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| [7] |
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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| [8] |
JIAO Caifeng, YANG Runqiang, GU Zhenxin*.
Formation Mechanism and Factors Influencing Accumulation of Isoflavones in Edible Plants
[J]. FOOD SCIENCE, 2015, 36(11): 256-260.
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| [9] |
LI Nan, SHI Jun-ling, WANG Kun.
Composition and in vitro Antioxidant Activity of Polyphenols Extracted from Crabapples
[J]. FOOD SCIENCE, 2014, 35(5): 53-58.
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| [10] |
ZHU Zhen-yuan, XUE Jing, LIU Xiao-cui, MENG Meng, TANG Ya-li, ZHANG Jun, GUO Rong.
Puerarin and Isoflavones from Kudzu Root (Pueraria lobata Ohwi) Prevent Acute Drunkenness and Relieve Alcoholism in Mice
[J]. FOOD SCIENCE, 2014, 35(15): 247-250.
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| [11] |
YIN Xue-zhe1, ZHAO Wen-xi2, JIN Ai-hua1, QUAN Ji-shu2,*.
Intervention Effect of Soy Isoflavones on Hepatic Oxidative Stress and DNA Damage Induced by Carbon Tetrachloride in Mice
[J]. FOOD SCIENCE, 2014, 35(1): 214-218.
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| [12] |
YIN Xue-zhe1，ZHAO Wen-xi2， JIN Ai-hua1，QUAN Ji-shu2,*.
Effect of Soybean Isoflavone Combined with Vinorelbine on Transplanted Squamous Cell Carcinomas in Rabbits
[J]. FOOD SCIENCE, 2013, 34(15): 236-239.
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| [13] |
LIU Tao1，MA Long1,*，ZHAO Jun2，LI Hai-bo3.
Inhibitory Effects of Total Flavones from Vitis vinifer L. on Hepatitis B Virus in vitro
[J]. FOOD SCIENCE, 2011, 32(5 ): 270-272.
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| [14] |
FU Jin-song，WANG Bo，CAI Guang-hua，YANG Mei，WANG Xiao-ling*.
Process Optimization for Extraction of Total Flavones from Sabina pingii var. wilsonii
[J]. FOOD SCIENCE, 2011, 32(2 ): 5-8.
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| [15] |
YIN Xue-zhe，XU Hui-xian，JIN Ai-hua，QUAN Ji-shu.
Anti-atherosclerotic Effect of Soybean Isoflavones in Rabbits
[J]. FOOD SCIENCE, 2011, 32(19): 220-223.
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