| [1] |
MEI Xing, WANG Guang, TIAN Rui, LIU Yu, XIA Lanxin, TIAN Cheng, LI Wei, CHENG Chao.
Antioxidant Properties of Five Phycocyanins with Different Purities
[J]. FOOD SCIENCE, 2021, 42(5): 17-23.
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| [2] |
LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu.
Effects of Phytochemicals from Spices on Quality Attributes and Health Benefits of Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(5): 262-270.
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| [3] |
ZHOU Mengyue, XING Ranran, WANG Nan, GE Yiqiang, CHEN Ying.
Comparison of Six Methods for Extraction of Genomic DNA from Edible Spices
[J]. FOOD SCIENCE, 2021, 42(16): 246-253.
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| [4] |
HU Xiaotong, YE Yujie, SHI Guang, ZHAO Nanxi, GU Mingliu, YAN Yuning, ZHOU Jianing, AN Liping.
Extraction of Polysaccharides from Fruiting Bodies of Phellinus igniarius and Its Protective Effect on D-galactose Induced 3T3 Cell Injury
[J]. FOOD SCIENCE, 2020, 41(19): 204-211.
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| [5] |
ZHANG Jiachan, WANG Changtao, ZHAO Dan, WANG Chengtao, SUN Baoguo.
Qualitative and Quantitative Analysis of Sea Buckthorn Seed Extract and Its Antioxidant Effect in Liver of Aging Mice
[J]. FOOD SCIENCE, 2019, 40(2): 229-238.
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| [6] |
LONG Men, FENG Chao, LI Yongjia, WANG Xuhai, CAI Huazhen, ZHAN Ge.
Preparation, Characterization and in Vitro Release Characteristics of Sustained-Release Chitosan Microcapsules Containing Tea Tree Oil
[J]. FOOD SCIENCE, 2019, 40(16): 242-248.
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| [7] |
LONG Xiaoshan, HU Tenggen, ZOU Yuxiao, LIAO Sentai, WANG Siyuan, LIN Guangyue, LI Erna, LIU Fan, LI Qian.
Effect of Fermentation and Processing on Antioxidant and Hypoglycemic Activity of Mulberry Fruit
[J]. FOOD SCIENCE, 2019, 40(11): 116-123.
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| [8] |
NAI Yifan, FENG Li, LIAO Jianqiao, MA Qi, BO Jifang, LI Mei*, XU Huaide.
Walnut (Juglans regia) Kernel Can Prevent Scopolamine-Induced Memory Impairment in Mice
[J]. FOOD SCIENCE, 2019, 40(11): 188-194.
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| [9] |
KANG Ning, WANG Zhanbin, LI Dehai, WANG Luan.
Induced Biosynthesis and Antioxidant Properties of Triterpenoids in Inonotus hispidus
[J]. FOOD SCIENCE, 2019, 40(10): 157-165.
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| [10] |
WANG Yao, WANG Xiaona, ZHANG Xuehui, YIN Jianzhong, PAN Hongmei, WU Zhishuang, FENG Yuemei, WU Shaoxiong, WANG Songmei.
Antioxidant and Antiobesity Effects of Melanoidins from Yunnan Grown Arabica
[J]. FOOD SCIENCE, 2019, 40(1): 183-189.
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| [11] |
WANG Li, ZOU Ye, ZHANG Xinxiao, CHEN Lin, WU Haihong, WANG Daoying.
Formulation Optimization of Duck Liver Peptide Beverage with High Stability and Evaluation of Its Antioxidant Activity
[J]. FOOD SCIENCE, 2018, 39(18): 255-261.
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| [12] |
LI Jing, NI Chaomin, CHEN Jianhua, MI Qili, KONG Weisong, WANG Xiaohui, YANG Guangyu, LI Xuemei, YANG Yekun.
Novel Online Purification Pretreatment System Coupled with HPLC-MS/MS for Determination of Ergosterol and Ergotsterone in Food Flavors and Spices
[J]. FOOD SCIENCE, 2018, 39(12): 313-318.
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| [13] |
DENG Qianchun, ZANG Xixi, CHEN Peng, MENG Luxi, HUANG Qingde, HUANG Fenghong.
Protective Effect of Plant Polysaccharide Extracts Combined with Lutein on Visible Light-Induced Retinal Damage via an Antioxidant Mechanism
[J]. FOOD SCIENCE, 2017, 38(5): 233-238.
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| [14] |
ZHU Lijuan, GE Pingzhen, WEI Cheng, LI Chenglong, LIU Shuzhen, ZHOU Caiqiong.
Antioxidant Activity of Fermented Rice-Chili in Cells and Its Effect on Liver Lipid Peroxidation in Mice
[J]. FOOD SCIENCE, 2017, 38(13): 229-237.
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| [15] |
XIA Ting, YAO Jiahui, ZHENG Yu, WANG Min.
Progress in Research on Antioxidant Effect and Active Components of Traditional Vinegar
[J]. FOOD SCIENCE, 2017, 38(13): 285-290.
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