| [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.
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| [2] |
XU Zhenghua, WU Jiali, ZHU Kewei, LIANG Yushen, YANG Xuejiao, ZHAO Yong, LING Jing, ZHENG Siheng, ZHOU Henggang, ZHANG Kun, ZHU Yuzhen, ZENG Maomao.
Determination of Advanced Glycation End Products in Salmon and Exploration of Characteristic Indicators to Identify Its Geographical Origin
[J]. FOOD SCIENCE, 2021, 42(8): 294-298.
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| [3] |
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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| [4] |
SU Jing, GONG Rong.
Recent Advances in Understanding Glutathione during Wine-Making Process
[J]. FOOD SCIENCE, 2020, 41(7): 283-291.
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WANG Changchang, MA Liang, LIU Wei, GUO Ting, TAN Hongxia, ZHANG Yuhao, ZHOU Hongyuan, CHEN Lu, LI Daoliang.
Advances in Aptasensors Based on Smart Materials for Rapid Detection of Mycotoxins
[J]. FOOD SCIENCE, 2020, 41(3): 305-313.
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| [6] |
CHENG Jiali, MA Jiang, XIAO Aihua, ZHU Zhonglong, SANG Ziyang, MA Lüyi.
Effect of Different Drying Methods on Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oils from Buds of Magnolia wufengensis
[J]. FOOD SCIENCE, 2020, 41(19): 132-139.
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SHU Tong, DING Lina, WANG Qian, JIA Caihui, QIU Yiyi, RUAN Hui,,,.
Structural Elucidation of Flavonoids in the Supercritical CO2 Extract of Black Goji Fruit by Using Ultra-high Performance Liquid Chromatography Coupled with Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(10): 206-212.
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DING Lina, QIU Yiyi, SHU Tong, RUAN Hui.
Determination of Flavonoids in the Supercritical CO2 Extract of Sea Buckthorn Fruit by Using Ultra-High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(18): 273-280.
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ZHANG Dingmin, LIU Guimei, LU Yongling, ZHENG Tiesong, Lü Lishuang.
Formation and Inhibition Mechanism of Harmful Cross-Linked Products Generated from Glycosylation of 11S Globulin
[J]. FOOD SCIENCE, 2018, 39(7): 7-13.
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ZHAO Ziying, PIAO Chunhong, WANG Yuhua, LIU Junmei, YU Hansong, DAI Weichang, TANG Yufang, WANG Jing, LIU Dailin.
Isolation and Anti-Diabetic Activity in Vitro of Flavonoids from Buckwheat Hull
[J]. FOOD SCIENCE, 2018, 39(3): 21-27.
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LU Yongling, LIU Guimei, LI Pu, HOU Yu, Lü Lishuang.
Antioxidant and Antiglycation Activities of Quercetin Methyglyoxal Adducts
[J]. FOOD SCIENCE, 2018, 39(16): 27-33.
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LI Pu, LIU Guimei, LU Yongling, ZHENG Tiesong, Lü Lishuang.
Analysis of Factors Influencing on the Formation of Harmful Products during Glycosylation of Wheat Gliadin
[J]. FOOD SCIENCE, 2018, 39(15): 10-16.
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MIN Yaoyao, ZHOU Mengzhou, LIU Zhijie, FENG Nianjie, WU Qian.
Inhibitory Effect of Oligomeric Procyanidins of Lotus Seedpod on Advanced Glycation End Products Formation in Simulated Physiological Environment
[J]. FOOD SCIENCE, 2018, 39(12): 119-125.
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| [14] |
LIU Guimei, ZHANG Dingmin, LI Pu, LU Yongling, ZHENG Tiesong, Lü Lishuang.
Elucidation of Factors Affecting the Formation of Fluorescent AGEs in Soybean 7S Globulin-Sugar System
[J]. FOOD SCIENCE, 2017, 38(15): 20-25.
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| [15] |
WANG Chen, LI Pu, LU Yongling, ZHENG Tiesong, Lü Lishuang.
Regulation of Advanced Glycation End Products in Soymilk
[J]. FOOD SCIENCE, 2017, 38(13): 47-52.
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