| [1] |
XIANG Yumeng, WU Qi, REN Haiwei, TIAN Yaqin, GUO Xiaopeng, LIU Qiankui, WANG Yayu.
Molecular Identification and Bioactivity Screening of Six Wild Strains of Morchella sextelata
[J]. FOOD SCIENCE, 2025, 46(13): 86-93.
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| [2] |
FAN Qing, LI Cheng, LI Ming, ZHANG Xuemei, ZHANG Jiao, WU Di, GU Yuhong, GUO Suping.
Analysis of Phenolic Compounds and Antioxidant Enzyme Activity during the Growth and Metabolism of Red Raspberry Leaves
[J]. FOOD SCIENCE, 2023, 44(8): 238-246.
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| [3] |
HAO Zhilong, LIN Hongzheng, XU Xingyan, LI Xinlei, YU Xiaomin, YUE Chuan, SUN Yun, JIN Xinyi.
Physiological Response of Postharvest Tea Leaves under Vibration Stress
[J]. FOOD SCIENCE, 2023, 44(1): 30-37.
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| [4] |
HUANG Yujie, HAO Yiming, ZHOU Mengqing, WU Zijian, YANG Yuhong, LIU Xiaofang, WANG Baozhen, DU Lei.
Protective Effect and Mechanism of Docosahexaenoic Acid-Enriched Phospholipids and Eicosapentaenoic Acid-Enriched Phospholipids on Lipopolysaccharide-Induced Acute Liver Injury in Mice
[J]. FOOD SCIENCE, 2022, 43(19): 151-157.
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| [5] |
SHA Shuang, FENG Qixin, ZHANG Xinrui, WANG Yue, YIN He, LI Chongwei.
Preventive Effect of Linoleic Acid and α-Linolenic Acid Mixtures on Acute Liver Injury in Mice
[J]. FOOD SCIENCE, 2022, 43(17): 188-198.
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| [6] |
PANG Xinyue, ZHANG Yinyin, LI Bairu, CAI Luning, ZHAO Shoujing, LI Xin.
Widely Targeted Metabolomic and Transcriptomic Analyses Reveal the Regulation of Trypsin on Antioxidant Enzymes and Saturated Fatty Acids in Hylocereus undatus Fruit during Storage
[J]. FOOD SCIENCE, 2022, 43(1): 37-47.
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| [7] |
ZHANG Fei, SHI Jie, XIE Yitong, JIANG Li.
Effect of 1-Methylcyclopropene Treatment on the Antioxidant System of Gynura bicolor DC.
[J]. FOOD SCIENCE, 2022, 43(1): 164-170.
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| [8] |
ZHANG Yingtong, ZHANG Yuanyuan, ZHAO Huanhuan, HU Huali, ZHANG Leigang, ZHOU Hongsheng, LUO Shufen, LI Pengxia.
Effect of Moderate Intensity Pulsed Electric Field on the Contents of Bioactive Compounds and Antioxidant Capacity of Baby Cabbage (Brassica pekinensis L. var. gemmifera Zenk.)
[J]. FOOD SCIENCE, 2021, 42(19): 183-193.
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| [9] |
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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| [10] |
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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| [11] |
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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| [12] |
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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| [13] |
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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| [14] |
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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| [15] |
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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