[1] |
LI Yingli, ZHANG Shaoying, DONG Yu.
Effect of Preharvest 1-Methylcyclopene Application on Superficial Scald and Antioxidant Capacity of ‘Bartlett’ Pears during Shelf Life
[J]. FOOD SCIENCE, 2021, 42(1): 250-256.
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[2] |
LIU Yingli, YU Qinglin, WAN Zhen, LI Hongyan, LIU Jie, WANG Jing.
Effect of Antioxidant Activity of Starter Cultures on the Quality of Fermented Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(1): 302-312.
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[3] |
GUO Zengwang, FAN Naijing, TIAN Haizhi, TENG Fei, LI Meng, LI Yang, WANG Zhongjiang, JIANG Lianzhou.
Protective Effects of Flavonoids from Millet Bran on H2O2-Induced Oxidative Stress Injury in HepG2 Cells
[J]. FOOD SCIENCE, 2020, 41(5): 159-165.
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[4] |
HE Chuanbo, DENG Ting, WEI Haocheng, WU Guohong, SHANGGUAN Yuchen, XIONG Hejian.
Protective Effect of Polysaccharide from Mesona blumes on Oxidative Damage of Cells
[J]. FOOD SCIENCE, 2020, 41(13): 160-168.
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[5] |
MA Ping, CHENG Tianfu, GUO Zengwang, ZHOU Yi, WANG Xin, CAO Dongmei.
Cytoprotective Effect of Phaseolus vulgaris Peptides against H2O2-Induced Oxidative Damage in HepG2 Cells
[J]. FOOD SCIENCE, 2020, 41(1): 175-182.
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[6] |
ZHANG Yan, HU Rong, ZHENG Jian, MA Zhongsu, YANG Taifen, LIU Jingbo.
Effects of Egg White-Derived Bioactive Peptide on Antioxidative Enzyme Activities and IL-8 Secretion in HEK293 Cells under Oxidative Stress Induced by Hydrogen Peroxide
[J]. FOOD SCIENCE, 2019, 40(5): 130-136.
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[7] |
REN Qiqi, REN Haowei, YANG Cuicui, LIU Ning.
Lactobacillus casei Exopolysaccharide Induces Maturation and IL-6, TGF-β and IL-23 Secretion of Mouse Bone Marrow-Derived Dendritic Cells
[J]. FOOD SCIENCE, 2019, 40(5): 175-182.
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[8] |
YANG Wei, WEI Xueding, LEI Fenfen, HU Chuanrong, HE Dongping, LUO Zhi, ZHENG Jingcheng.
Comparative Removal of Aflatoxin B1 from Peanut Oil by Four Different Methods
[J]. FOOD SCIENCE, 2019, 40(22): 339-346.
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[9] |
LUO Yulong, LIU Chang, LI Wenbo, WANG Bohui, DOU Lu, DU Rui, YAO Duo, ZHAO Lihua, SU Lin, JIN Ye.
Effects of Two Feeding Patterns on Oxidation Stability of Sunit Sheep Meat
[J]. FOOD SCIENCE, 2019, 40(17): 30-35.
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[10] |
ZHANG Jingrong, WANG Bin, JIANG Hong, WANG Yi, LI Xue, SI Min, LI Yongcai, BI Yang.
Postharvest Benzothiadiazole Treatment Promotes Wound Healing in Pear Fruits
[J]. FOOD SCIENCE, 2018, 39(9): 190-195.
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[11] |
YUAN Sha, LI Huajia, ZHU Yongqing, LI Ke, YUAN Huaiyu, XU Rui, ZHONG Yang, ZHOU Yan, HU Qiuhui.
Ripening Characteristics of ‘Hongyang’ Kiwifruits Following Postharvest Ethylene Treatment
[J]. FOOD SCIENCE, 2018, 39(9): 244-251.
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[12] |
ZHU Shuyun, ZHOU Yue, XIAO Xiang, DONG Ying, ZHU Shenghu.
Antioxidant Activity in Vitro of Silybum marianum Seed Oil and Its Protective Effect on Oxidative Damage in Mice
[J]. FOOD SCIENCE, 2018, 39(5): 234-238.
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[13] |
XIAO Lan, WANG Wei, WU Yujiao, DU Xin, LI Cheng.
Antihypoxia Activity of Yak Blood Oligopeptides and Underlying Mechanism
[J]. FOOD SCIENCE, 2018, 39(23): 149-154.
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[14] |
YANG Yukun, YANG Wenfei, CHANG Yuanyuan, GUO Yuanyuan, ZHAI Doudou, WANG Jin, WANG Xinghua.
Effects of Selenium on Antioxidant Activity of Saccharomyces cerevisiae under Cadmium Stress
[J]. FOOD SCIENCE, 2018, 39(22): 129-134.
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[15] |
LIU Yulan, WANG Xiaolei, LIU Hailan, TIAN Yuan.
Chinese Sumac (Rhus chinensis Mill) Fruits: Proximate Analysis and Comparative Study on the Quality of Whole Fruit and Seed Oils
[J]. FOOD SCIENCE, 2018, 39(20): 197-201.
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