[1] |
YA Fuli, XIN Yu, ZHANG Chunmei, CHEN Binlin, LI Weiqi, MA Yongjie.
Inhibition Effects and Mechanisms of Curcumin on Hydrogen Peroxide-Induced Platelet Apoptosis
[J]. FOOD SCIENCE, 2021, 42(13): 151-157.
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[2] |
GUO Yong, QIN Hanxiong, WEI Zhen, FANG Li, MIN Weihong.
Cytoprotective Effect and Underlying Mechanism of Pentapeptide Derived from Manchurian Walnut (Juglans mandshurica Maxim) Meal Protein on PC12 Cells against H2O2-Induced Damage
[J]. FOOD SCIENCE, 2019, 40(13): 143-149.
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[3] |
ZHANG Shuang, ZHANG Nan, ZHU Liangqi, LI Chunbao.
Energy Metabolism and Protein Phosphorylation of Pork, Beef and Chicken during the Early Postmortem Period
[J]. FOOD SCIENCE, 2017, 38(9): 72-78.
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[4] |
LIU Pei, XU Xinxin, LIU Tongxin, WANG Xuan, WANG Qingguo.
Effects of H2O2 Treatment on Postharvest Quality and Skin Browning of ‘Huangguan’ Pears
[J]. FOOD SCIENCE, 2017, 38(19): 241-247.
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[5] |
LIN Yixiong, LIN Yifen*, CHEN Yihui, WANG Hui, LIN Hetong*.
Effects of Hydrogen Peroxide on Quality of Harvested Longan Fruits during Storage
[J]. FOOD SCIENCE, 2016, 37(22): 244-248.
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[6] |
LIU Xiaoling1,2, HE Hong1,2, JIANG Yuanxin1, JIANG Hongrui1,2, LI Quanyang1,2.
Hydrogen Peroxide-Induced Degradation of Type Ⅰ Collagen Fibers of Tilapia Skin (Ⅱ): Changes in Composition and Properties of Degraded Products
[J]. FOOD SCIENCE, 2015, 36(5): 13-17.
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[7] |
QIN Jianfang1, LI Jiarun2, GONG Qiaojuan1,*, YANG Haiying1, WANG Yongdong3, YAO Chenzhong1, HUANG Shan1.
Catalytic Kinetic Spectrophotometric Determination of Trace Formaldehyde in Beer
[J]. FOOD SCIENCE, 2015, 36(24): 205-208.
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[8] |
CHEN Shuangying1, ZHAO Xiheng2, LIU Hongzhu1, LI Jincai1,*.
Effect of Salicylic Acid and H2O2 Treatments on Antioxidative Properties of Fresh-Cut Broccoli Florets
[J]. FOOD SCIENCE, 2015, 36(2): 260-264.
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[9] |
YIN Xuezhe, WANG Yujiao, YIN Jifeng, JIN Meihua, JIN Ming, QUAN Jishu.
Protective Effect of Boschniakia rossica Extract on Oxidative Damage in HepG2 Cells
[J]. FOOD SCIENCE, 2015, 36(15): 173-178.
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[10] |
WANG Ying1,2, ZHANG Jian2,3, WANG Mao-jian2,3,*, WANG Gong-ming4, LI Qian1,2, LIU Xin2, HOU Zhi-gang1,2.
Optimal Preparation and Characterization of Peptides from Enzymatic Hydrolysis of Apostichopus japonicus Intestinal Tissue
[J]. FOOD SCIENCE, 2014, 35(23): 182-187.
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[11] |
LIU Xiao-ling, HE Hong, JIANG Yuan-xin, JIANG Hong-rui, LI Quan-yang.
Hydrogen Peroxide-Induced Degradation of Type I Collagen Fiber of Tilapia Skin (I): Change in Mechanical Properties and Aggregation Structure during Degradation of Collagen Substrate
[J]. FOOD SCIENCE, 2014, 35(19): 11-15.
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[12] |
BIAN Meng-yao1, FANG Yong2, PEI Fei1, ZHAO Li-yan1, XIN Zhi-hong1, AN Xin-xin1, YANG Fang-mei1, HU Qiu-hui1,*.
Protective Effects of Ginger Oleoresin on Hydrogen Peroxide-Induced Toxicity in Cultured RAW 264.7 Cells
[J]. FOOD SCIENCE, 2014, 35(1): 244-249.
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[13] |
WU Huan-huan,SHEN Lin,SHENG Ji-ping.
Effect of H2O2 on Disease Resistance of Postharvest Tomato Fruits Infected with Botryis cinerea
[J]. FOOD SCIENCE, 2013, 34(8): 274-278.
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[14] |
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Preparation and Application of Hydrogen Dioxide Biosensor Based on Microelectrode Array of SiO2 Cavity
[J]. FOOD SCIENCE, 2013, 34(6): 14-18.
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[15] |
LIUJing,LIANGXin-yi,PANGGuang-chang,KANGXiao-bin.
Modification of Horseradish Peroxidase Sensor by AuRu Nanoparticles
[J]. FOOD SCIENCE, 2012, 33(9): 197-201.
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