| [1] |
LI Su, ZHAO Yan, PAN Xiaoqian, FU Xiaohang, LIANG Erhong, ZHAO Bing, ZHANG Shunliang.
Carboxymethyl Lysine Content in Plant-Based Meat Products and Its Developmental Toxicity in Zebrafish
[J]. FOOD SCIENCE, 2026, 47(9): 341-347.
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| [2] |
TANG Yujing, YUAN Jie, ZHAN Yandong, XUAN Hongzhuan.
Integrating Network Pharmacology and Network Toxicology for Revealing the Efficacy and Mechanism of 10-Hydroxy-2-decenoic Acid in Alleviating Imidacloprid-Induced Liver Injury
[J]. FOOD SCIENCE, 2025, 46(12): 49-56.
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| [3] |
YAN Ting, GE Tiansi, HUANG Caihuan, LUO Ziming, OU Shiyi, ZHENG Jie.
Research Progress on Polycyclic Aromatic Hydrocarbons: Formation, Deleterious Effects and Control Technologies
[J]. FOOD SCIENCE, 2024, 45(14): 257-266.
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| [4] |
PENG Yue, WEN Chunlu, YANG Chunjie, JIANG Shengqi, DING Wu.
Toxicity Assessment of Five Pesticides Using Vibrio qinghaiensis sp. Q67
[J]. FOOD SCIENCE, 2023, 44(9): 15-24.
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| [5] |
YE Wenbin, CHEN Wendong, WANG Yu, ZHANG Kai, HUANG Xinyi, DI Duolong.
Effect of Olive Oil Rich in Hydroxyl Tyrosol on Hyperlipidemic Mice
[J]. FOOD SCIENCE, 2023, 44(21): 144-150.
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| [6] |
PENG Changmei, FANG Ruilin, LAI Min, DENG Zeyuan, LIU Xiaoru, LI Jing.
Effects of Different Extraction Methods on the Quality of Peony (Paeonia suffruticosa Andr.) Seed Oil
[J]. FOOD SCIENCE, 2021, 42(3): 104-111.
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| [7] |
XIAO Zhigang, YANG Guoqiang, YANG Qingyu, WANG Lishuang, ZHANG Xueping, GUO Shilong, LI Zhe, YANG Shu.
Structural Characteristics and Antioxidant Properties of Enzymatically Synthesized Linolenic Acid Phospholipid
[J]. FOOD SCIENCE, 2020, 41(22): 57-63.
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| [8] |
WEI Xiaobao, WEI Yingying, XUE Jingqi, ZHANG Xiuxin, SHAO Xingfeng.
Effect of High-Temperature Heating on Fatty Acid Composition and Physicochemical Properties of Peony Seed Oil
[J]. FOOD SCIENCE, 2018, 39(3): 15-20.
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| [9] |
CHEN Xiaoping, WANG Huan, XIE Jing.
Genetic Toxicity Evaluation of Electron Beam Irradiated Rice
[J]. FOOD SCIENCE, 2017, 38(9): 185-188.
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| [10] |
ZHAO Zhenyu, LIU Pinghuai, MA Shasha, WANG Shenglin, LI Ang, LIU Jiguang, WANG Meng.
Botanical Characteristics, Chemical and Nutritional Composition and Pharmacological and Toxicological Effects of Medicinal and Edible Plant Millettia speciosa Champ.
[J]. FOOD SCIENCE, 2017, 38(9): 293-306.
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| [11] |
CHEN Xinyan, YANG Peizhou, JIANG Shaotong, ZHENG Zhi, CAO Lili, CAO Xinmin, ZHU Xingxing, ZHANG Danfeng, LIU Guangqing.
Experimental Study of Acute Oral Toxicity and Genetic Toxicity of Natural Red Pigment Prodigiosin
[J]. FOOD SCIENCE, 2017, 38(13): 224-228.
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| [12] |
LIU Hong, ZENG Zhijie, LI Chuanyong, ZHANG Shuihua, SUN Lechang, CHEN Qiong, CAO Minjie, LIU Guangming.
Acute and Accumulative Toxicity and Detection of Residual Sodium 4-Chlorophenoxyacetate in Mice
[J]. FOOD SCIENCE, 2016, 37(3): 197-204.
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| [13] |
HAO Binxiu, YING Jian, MENG Qingjia, WANG Liming, LIU Ting, LI Song, WANG Chunling.
Acute and Genetic Toxicity of Whole Powder of Viscum liquidambaricolum Hayata
[J]. FOOD SCIENCE, 2016, 37(21): 248-251.
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| [14] |
Lü Qun, NING Wenyan, WANG Zhi, WANG Yuxia, GU Xiangxiang, WU Pengkai, LIN Feng, WANG Chunmei*.
Experimental Studies on Acute Toxicity and Genetic Toxicity of Silkworm Cocoon Hydrolysate Powder
[J]. FOOD SCIENCE, 2015, 36(9): 198-201.
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| [15] |
ZHANG Huiwen1,2, ZHANG Yu1, MA Chaomei1,*.
Progress in Procyanidins Research
[J]. FOOD SCIENCE, 2015, 36(5): 296-304.
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