| [1] |
YU Haiqi, YAO Bingxu, WANG Xinlu, WANG Yudan, WANG Meng.
Puerarin-Loaded Liposomes Alleviate Deoxynivalenol-Induced Ferroptosis in Neuronal Cells
[J]. FOOD SCIENCE, 2026, 47(9): 8-17.
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| [2] |
SU Dongyu, LIU Yi, BAN Chenyu, ZHANG Yingxin, ZHOU Suzhen, FAN Jinbo.
Action Mechanisms of Binary Combinations of Four Tyrosinase Inhibitors
[J]. FOOD SCIENCE, 2025, 46(8): 8-15.
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| [3] |
MA Bo, LI Rong, XU Ao, DUAN Wenjie, HUANG Yechuan.
Exploration of the Binding Mechanism between Puerarin and β-Lactoglobulin Using Fluorescence Spectroscopy and Molecular Dynamics Simulation
[J]. FOOD SCIENCE, 2025, 46(7): 34-42.
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| [4] |
WENG Xiaomin, HU Shiqi, CAI Jiaqi, HONG Jianqu, YAN Fen.
Heterologous Expression, Enzymatic Characterization, and Biofilm Eradication Activity of Cellulase CelL7 Derived from Marine Sources
[J]. FOOD SCIENCE, 2025, 46(6): 124-132.
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| [5] |
HUANG Shihan, LIU Xinyu, LIU Yanxin, XU Huaming, YU Yiting.
Recent Advances in Extraction Methods, Biological Activities and Application in Foods of Puerarin
[J]. FOOD SCIENCE, 2025, 46(17): 398-411.
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| [6] |
ZENG Wenshen, HUANG Darong, XIE Siwei, DU Bing, LI Pan.
Progress in Research on Composition, Structure, Functions and Mechanism of Action of Radix Puerariae Isoflavones
[J]. FOOD SCIENCE, 2023, 44(1): 353-361.
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| [7] |
YAN Yuxiao, SU Guijiao, HE Yongqiang.
Effects of Solid-state Fermentation with Aspergillus niger on Phenolics Release and Antioxidant Activity of Sugarcane Leaves
[J]. FOOD SCIENCE, 2020, 41(16): 110-116.
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| [8] |
ZOU Zongsheng, WANG Jingya, ZHAO Yunying, MAO Yin, DENG Yu.
Screening of Trichoderma reesei Mutants and Optimization of Fermentation Conditions for Higher Cellulase Production
[J]. FOOD SCIENCE, 2019, 40(6): 48-54.
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| [9] |
SHENG Wenjun, BI Yang, FENG Lidan, LI Jixin, HAN Shunyu, LI Min.
Optimization of Enzymatic Hydrolysis Conditions for Preparation of Microcrystalline Cellulose from Seabuckthorn Pomace
[J]. FOOD SCIENCE, 2017, 38(20): 154-160.
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| [10] |
NIE Libo, WANG Zhanbin, SHI Dunsheng, SONG Yangyang, LI Wang.
Construction of Cellulose Gene Integration Vector of Bacillus subtilis
[J]. FOOD SCIENCE, 2017, 38(10): 31-36.
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| [11] |
LU Caihui, MOU Dehua.
Optimization of [BMIM]PF6 Ionic Liquid-Assisted Enzymatic Extraction of Curcuma Oil and Analysis of Its Composition
[J]. FOOD SCIENCE, 2017, 38(10): 264-271.
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| [12] |
LUO Chengyin, CHENG Yuandu, YI Youjin*, XIA Bo, ZHOU Hongli*, CAO Xi.
Optimization of Preparation Process for Blend Microcapsules of Phytosterol Esters and Puerarin
[J]. FOOD SCIENCE, 2016, 37(6): 26-33.
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| [13] |
LI Peiyan, HAN Sihai, LUO Denglin, ZHAO Shengjuan, LIU Jianxue, YIN Fei.
Optimization of Enzymatic Extraction and Nitrite Scavenging Capacity of Flavonoids from Peony Leaves
[J]. FOOD SCIENCE, 2016, 37(6): 77-81.
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| [14] |
LIANG Baodong, WEI Haixiang, JIANG Shuzhe, YANG Yongtao.
Optimization of Study on Fermentation Conditions of Bacillus J-5 for Degrading Garlic Peel
[J]. FOOD SCIENCE, 2016, 37(21): 202-208.
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| [15] |
WANG Cuiyan, WANG Yuhua, PIAO Chunhong, LIU Junmei, HU Yaohui, REN Dayong, YU Hansong.
Cloning, Expression and Identification of Trichoderma viride Cellobiohydrolase Gene in Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2016, 37(19): 141-146.
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