[1] |
WANG Qiongfen, ZHENG Ping’an, LIU Ting, ZHANG Mengqi.
Adulteration Identification of Cod Liver Oils Based on Characteristic Fatty Acids
[J]. FOOD SCIENCE, 2019, 40(8): 326-330.
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[2] |
NIU Zhenzhen, GUO Yaoyao, ZHAO Xinling, JIN Hong, GONG Yanling.
Anti-fatigue Effect of Glutathione in Mice and Its Underlying Mechanisms
[J]. FOOD SCIENCE, 2019, 40(17): 216-222.
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[3] |
NAI Yifan, FENG Li, LIAO Jianqiao, MA Qi, BO Jifang, LI Mei*, XU Huaide.
Walnut (Juglans regia) Kernel Can Prevent Scopolamine-Induced Memory Impairment in Mice
[J]. FOOD SCIENCE, 2019, 40(11): 188-194.
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[4] |
TIAN Yong, ZHOU Du, ZOU Shuangyi, SUN Xingyu, ZHI Qi, LI Fuxiang, MING Jian.
Water Soluble Flavonoids from Coreopsis tinctoria Flowers Improve Learning and Memory Ability in D-Galactose-Induced Aging Mice
[J]. FOOD SCIENCE, 2019, 40(1): 162-168.
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[5] |
WANG Bo, ZHANG Shuwen, LIU Lu, PANG Xiaoyang, LU Jing, Lü Jiaping, YU Jinghua.
Preparation and Emulsifying Properties of Maillard Reaction Products of Sodium Caseinate
[J]. FOOD SCIENCE, 2018, 39(16): 98-104.
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[6] |
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Preparation and Emulsifying Properties of Maillard Reaction Products of Sodium Caseinate
[J]. FOOD SCIENCE, 2018, 39(16): 0-0.
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[7] |
CHEN Yu, LIU Hongji, YOU Qianqian, YUAN Jinglin, SONG Qi, HAO Dan1, LIU Dong, LAN Haijing, LI Quanyang.
Protective Effect of Active Peptide-N on D-Galactose-Induced Aging in Mice
[J]. FOOD SCIENCE, 2018, 39(1): 178-184.
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[8] |
LIU Hongchao, YING Miaomiao, SHI Wenzheng, XIE Jun, YANG Jingya, WANG Zhihe.
Effect of Sargassum fusiforme Polysaccharides with Different Relative Molecular Weights on Learning and Memory Ability in Mice Model of Memory Impairment Induced by Raceanisodamine
[J]. FOOD SCIENCE, 2018, 39(1): 221-225.
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[9] |
HE Zhenhong, ZHAO Haizhen, LU Zhaoxin.
Effect of Surfactin as Surfactant on Physical and Oxidation Stability of O/W DHA-Rich Algae Oil Emulsion
[J]. FOOD SCIENCE, 2017, 38(21): 146-151.
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[10] |
YANG Lu, LI Xuemin, ZHOU Qingxin, LI Zhaojie, XU Jie, XUE Changhu.
Synthesis and Mass Spectrometry Analysis of Docosahexaenoic Acid Astaxanthin Ester
[J]. FOOD SCIENCE, 2017, 38(2): 220-226.
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[11] |
LI Chongchong, LI Zihao, LIU Yuli, QI Xiangyang.
Refinement of Fish Oil from Byproducts of Fish Meal Processing and Its Fatty Acid Composition Analysis
[J]. FOOD SCIENCE, 2015, 36(20): 190-193.
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[12] |
LIU Gui-shan, YANG Bo, ZHANG Ze-sheng, FAN Yan-li, HE Wei.
Effects of Resveratrol on Learning, Memory and Brain Antioxidant Abilities in D-Galactose-Induced Aging Mice
[J]. FOOD SCIENCE, 2014, 35(5): 204-207.
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[13] |
LIU Guo-yan, ZHANG Tian-tian, WANG Jin-xing, SUN Bei-bei, BIAN Hao, XU Xin*.
Lipase-Catalyzed Enrichment of EPA and DHA Glycerides from Visceral Oil of Small Yellow Croaker
[J]. FOOD SCIENCE, 2014, 35(24): 91-95.
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[14] |
SUN Zhong-guan1,2,LIU Yong1,*,YAO Jian-ming3,LI Jun4,ZHU Su-mei4.
Screening and Breeding of a Crypthecodinium cohnii Strain with High Productivity of Docosahexaenoic Acid and Optimization of Its Fermentation Conditions
[J]. FOOD SCIENCE, 2013, 34(5): 202-206.
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[15] |
CHEN Shu-xian1,ZHENG Xiao-hui2.
Research Progress in Characteristics and Applications of DHA in Microalga Oil and Fish Oil
[J]. FOOD SCIENCE, 2013, 34(21): 439-444.
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