[1] |
MENG Linghan, LEI Sijia, WU Di, TANG Xiaozhi.
Flavor Substances and Antioxidant Properties of Quick-frozen Pre-fried Whole Wheat Youtiao after Different Reheating Methods
[J]. FOOD SCIENCE, 2022, 43(4): 167-174.
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[2] |
JIN Hua, JIANG Lianzhou, FENG Haiying, WANG Jubing, ZHANG Xiaosong, XU Jing.
Effects of Covalent and Non-covalent Interaction with Chlorogenic Acid on the Stability and Antioxidant Activity of Black Soybean Protein Isolate-Stabilized Nanoemulsion
[J]. FOOD SCIENCE, 2022, 43(4): 17-24.
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[3] |
HU Ziyi, HUANG Hongrong, CHEN Xinping, LIU Dunyi.
Nutritional Value and Health Risk Assessment of Different Layers of Chinese Cabbage
[J]. FOOD SCIENCE, 2022, 43(3): 114-120.
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[4] |
WANG Li, XIAO Meifang, CHEN Hongpei, LIU Bin, ZENG Feng.
Antioxidant Activity of Oyster Peptide Fraction OE-I and Its Anti-aging Effect on Caenorhabditis elegans
[J]. FOOD SCIENCE, 2022, 43(3): 152-160.
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[5] |
WEN Yue, ZHANG Hong, WANG Lechuan, ZHANG Huajiang, ZHANG Xiuling, Amro ABDELAZEZ, Ahmed M. RAYAN, CHEN Hui, GAO Shihan.
Effect of Eggshell Membrane Enzymatic Hydrolysate on Antibacterial and Antioxidant Properties of Soybean Protein Packaging Film
[J]. FOOD SCIENCE, 2022, 43(3): 194-202.
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[6] |
LIU Zhaoyu, LIU Xinting, BAI Xinyu, LI Wen, ZENG Jiaoke.
Transcriptome Sequencing of Clausena lansium and Mining of Antioxidation-Related Genes
[J]. FOOD SCIENCE, 2022, 43(2): 199-209.
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[7] |
DING Yufeng, MA Yanli, LI Suping, XI Xiaoli, SUN Jianfeng, LIU Yaqiong, MU Jianlou.
Effect of Inoculated Fermentation on the Bioaccessibility and Antioxidant Activity of Polyphenols from Grape Jiaosu
[J]. FOOD SCIENCE, 2022, 43(2): 108-116.
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[8] |
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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[9] |
HU Yanbo, ZHAI Liyuan, LIU Yang, ZHAO Siru, ZHAO Jun.
Isolation, Purification and Antioxidant Activity of Polysaccharides from Osmunda japonica
[J]. FOOD SCIENCE, 2022, 43(1): 59-66.
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[10] |
LI Mingyang, LIU Shuaiguang, LU Mengjiao, REN Xiaopu, PENG Zengqi.
Comparison of Antioxidant Activity in Vitro of Antioxidants Used in Heat-Processed Meat Products and Their Effects on Oxidation
[J]. FOOD SCIENCE, 2022, 43(1): 67-75.
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[11] |
SUN Pengzhen, CAO Jianxin, ZHAO Tianrui, CHENG Guiguang.
Effect of Ultra-high Pressure Pretreatment on Antioxidant Capacity and Cytoprotective Activities against Oxidative Damage on HepG2 Cells of Peel of Passiflora edulis Sims
[J]. FOOD SCIENCE, 2022, 43(1): 83-91.
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[12] |
ZHOU Xiaoling, XIANG Xingwei, ZHOU Yufang, ZHENG Bin, DENG Shanggui, LIAO Miaofei, WEN Zhengshun.
Mechanism of the Antioxidant Action of Antarctic Krill Oil in Mice with Ulcerative Colitis Induced by Dextran Sulfate Sodium
[J]. FOOD SCIENCE, 2022, 43(1): 156-163.
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[13] |
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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[14] |
YIN Hongjie, JU Huapeng, ZHONG Limin, SUN Na, LIN Songyi.
Biological Activity and Structural Characterization of Riboflavin-Binding Peptide
[J]. FOOD SCIENCE, 2021, 42(9): 137-144.
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[15] |
BAI Haijun, LI Zhijiang.
Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats
[J]. FOOD SCIENCE, 2021, 42(9): 145-150.
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