| [1] |
SUN Jinyue, PAN Jianeng, CHEN Yiying, LIU Rencheng, ZHOU Wenwen.
Mechanism by Which Laser Irradiation Combined with Spirulina platensis Enhances FeSO4-Induced Ferroptosis in Salmonella Typhimurium and Listeria monocytogenes
[J]. FOOD SCIENCE, 2025, 46(2): 8-19.
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| [2] |
JIANG Yi, PAN Xuejun, HONG Yanyang, SHI Binbin, LI Xue, ZHANG Wen’e.
Relationships of Polyphenol Content with Antioxidant Activity and Key Enzyme Activities Related to Polyphenol Metabolism in Peeled Kernels of Juglans sigillata Dode cv. ‘Qianhe 7’
[J]. FOOD SCIENCE, 2024, 45(4): 10-17.
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| [3] |
SUN Yangyang, LUO Manli, JI Shujuan.
Mechanism of Action of Exogenous Sodium Nitroprusside Treatment in Alleviating Pericarp Browning of Refrigerated ‘Nanguo’ Pear Fruit
[J]. FOOD SCIENCE, 2024, 45(16): 223-231.
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| [4] |
LIAO Yuqin, HAN Yaohui, REN Zhongyang, SHI Linfan, WENG Wuyin, HUANG Wenmei.
Effect of Microwave Treatment and Drying Time on the Antioxidant Activity of in Vitro Digested Dried Abalone
[J]. FOOD SCIENCE, 2023, 44(23): 114-122.
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| [5] |
WANG Jingjie, DU Xin, ZHONG Qiang, DONG Heliang, WANG Hao, XIA Xiufang.
Structural Characteristics and Antioxidant Activity of Polysaccharides Prepared from Sea Cucumber Gonad by Ultrasound-Assisted Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2021, 42(21): 97-104.
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| [6] |
CAI Jingjing, XU Xiaoyu, ZHANG Yan, ZHANG Yachuan, WEI Xiaojing, KAN Zeyu, NI Yongqing.
Screening for and Antioxidant Activities of High Exopolysaccharide-Producing Bifidobacterium from the Intestinal Tract of Uygur Infants and Their Mothers in Xinjiang
[J]. FOOD SCIENCE, 2020, 41(8): 144-151.
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| [7] |
ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun.
Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate
[J]. FOOD SCIENCE, 2020, 41(6): 252-258.
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| [8] |
WANG Yibo, FU Xiaofang, YUAN Li, ZHANG Ting, XIN Tingting.
Preparation and Antioxidant Properties of Inclusion Complex of Myricetin with Glucose-β-cyclodextrin
[J]. FOOD SCIENCE, 2020, 41(4): 1-6.
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| [9] |
CUI Jingai, WANG Siji, LIU Chang, YU Ting, CHEN Xiaoping.
Protective Effect and Mechanism of Inonotus obliquus Polysaccharide on Blood Lipids and Liver in Hyperlipidemia Rats Induced by High-Fat Diet
[J]. FOOD SCIENCE, 2020, 41(19): 185-190.
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| [10] |
DU Chenhui, XIE Yujun, SHEN Chenxi, PEI Xiangping, YAN Yan.
Effects of Different Drying Methods on Bioactive Compounds and Antioxidant Capacity of Ziziphi Spinosae Sarcocarp
[J]. FOOD SCIENCE, 2020, 41(15): 140-147.
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| [11] |
LI Zhijun, BAO Haiying.
Photoinduced Toxicity and Mechanism of Action of Dibutyl Phthalate
[J]. FOOD SCIENCE, 2019, 40(21): 156-162.
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| [12] |
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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| [13] |
CHEN Sinan, WANG Xinyi, LI Mengting, HE Liangliang, WANG Qilei, WANG Guojiao, WANG Weidong, CAO Wei, CHENG Ni.
Effects of Different Solvent Extracts from Schisandra chinensis Bee Pollen on Hepatic Lipid Peroxidation and DNA Oxidative Damage
[J]. FOOD SCIENCE, 2019, 40(11): 146-151.
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| [14] |
QIN Dandan, ZHANG Shengwan, GUO Meng, GUO Caixia, LI Meiping.
Effect of Drying Methods on Polyphenol Composition and Antioxidant Activities of Figs (Ficus carica L.)
[J]. FOOD SCIENCE, 2018, 39(9): 102-107.
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| [15] |
FANG Fei, CHEN Huimin, WANG Shaoyun.
Preparation, Structure and Biological Activities of Maillard Reaction Products Derived from Snapper Fish Scale Peptides and Xylose
[J]. FOOD SCIENCE, 2018, 39(8): 182-190.
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