| [1] |
ZOU Zhaojia, ZHENG Jie, HUANG Caihuan, LIU Fu, OU Shiyi.
Preparation and Cytotoxicity of Acrolein-Alanine Adduct
[J]. FOOD SCIENCE, 2021, 42(9): 1-6.
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| [2] |
ZHANG Xuejiao, LIU Dengyong, Huimin David WANG.
Antioxidant Activity in Vitro of Hydroxyproline Peptides
[J]. FOOD SCIENCE, 2021, 42(5): 55-60.
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| [3] |
WANG Mengmeng, KOU Yuxing, ZHOU Sheng, WANG Liqian, YU Xiuzhu.
Changes of Free Radicals during Oxidation of Unsaturated Fatty Acids at Room Temperature
[J]. FOOD SCIENCE, 2021, 42(11): 56-62.
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| [4] |
CUI Jingai, WANG Siji, LIU Chang, YU Ting, CHEN Xiaoping.
Protective Effect and Mechanism of Inonotus obliquus Polysaccharide on Blood Lipids and Liver in Hyperlipidemia Rats Induced by High-Fat Diet
[J]. FOOD SCIENCE, 2020, 41(19): 185-190.
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| [5] |
ZHANG Jingfei, HAN Hongli, SHEN Mingming, ZHANG Lili, WANG Tian.
In Vitro Antioxidant Activity of Curcuminoids and Their Protective Effects against Oxidative Stress-Induced Damage of Chicken Erythrocytes
[J]. FOOD SCIENCE, 2020, 41(13): 96-105.
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| [6] |
LI Zhijun, BAO Haiying.
Photoinduced Toxicity and Mechanism of Action of Dibutyl Phthalate
[J]. FOOD SCIENCE, 2019, 40(21): 156-162.
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| [7] |
LI Jinan, HU Hao, WU Xuejiao, WU Yan.
Effect of Environmental Conditions on the Stability and Free Radical Scavenging Capacity of Lutein-Enriched Nanoemulsion
[J]. FOOD SCIENCE, 2019, 40(19): 32-39.
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| [8] |
WANG Wenjuan, CAI Xiaofang, TANG Jie, ZHANG Xirong, FENG Di.
Application of in Vitro Bioassays in Safety Evaluation of Food Contact Materials: A Review
[J]. FOOD SCIENCE, 2019, 40(15): 277-284.
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| [9] |
SONG Xiaoqiu, WANG Liping, SUN Yue, LI Shuaitao, ZHANG Qian, YE Lin, YANG Xiaobo, WANG Yifei.
Phase Behavior, Microstructure Transformation and Free Radical Scavenging Activity of Lavender Essential Oil Microemulsion Systems
[J]. FOOD SCIENCE, 2019, 40(15): 78-83.
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| [10] |
CHEN Sinan, WANG Xinyi, LI Mengting, HE Liangliang, WANG Qilei, WANG Guojiao, WANG Weidong, CAO Wei, CHENG Ni.
Effects of Different Solvent Extracts from Schisandra chinensis Bee Pollen on Hepatic Lipid Peroxidation and DNA Oxidative Damage
[J]. FOOD SCIENCE, 2019, 40(11): 146-151.
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| [11] |
DING Shuhui, QI Manting, QI Bin, ZHANG Jing.
Antioxidant and Anti-fatigue Activity of Marine Trash Fish-Derived Oligopeptide
[J]. FOOD SCIENCE, 2019, 40(1): 155-161.
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| [12] |
Lü Xiaojing, CAO Dequn, XU Nianjun.
Optimization of Enzymatic Preparation of Antioxidant Peptides from Protein Hydrolysate of the Marine Microalgae Nannochloropsis by Response Surface Methodology
[J]. FOOD SCIENCE, 2018, 39(6): 183-188.
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| [13] |
YUAN Kai, ZHANG Long, GU Dongchen, WU Na, TAO Ningping, WANG Xichang, LI Yujin, LIU Yuanping.
A Review of Mechanisms and Factors Affecting Protein Oxidation in Meat
[J]. FOOD SCIENCE, 2018, 39(5): 329-335.
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| [14] |
ZHAO Bing, ZHANG Shunliang, LI Su, ZHOU Huimin, REN Shuang, LI Jiapeng, CHEN Wenhua, ZHAO Yan, WANG Shouwei.
Effect of Lipid Oxidation on Myofibrillar Protein Oxidation, Structure and Functional Characteristics
[J]. FOOD SCIENCE, 2018, 39(5): 40-46.
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| [15] |
KUANG Hui, FENG Jianwen, FAN Qian, WANG Ping, WANG Jinling.
Composition Analysis and in Vitro Anti-Lipid Peroxidation Activity of Red Raspberry Polyphenols
[J]. FOOD SCIENCE, 2018, 39(3): 83-89.
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