[1] |
SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong.
Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus
[J]. FOOD SCIENCE, 2021, 42(12): 91-98.
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[2] |
ZHANG Yuzhu, WANG Bingyi, ZENG Zi’ao, XU Ruoyun, LI Jun, FAN Mingtao, WEI Xinyuan.
Effect of Culture Conditions on the Formation of Selenium Nanoparticles with Different Particle Sizes by Microbial Reduction Using Lactobacillus plantarum and Their Bioactivity Evaluation
[J]. FOOD SCIENCE, 2020, 41(22): 119-126.
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[3] |
QIU Tingting, TAN Xiao, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai.
Recent Advances in Preparation and Antimicrobial and Antioxidant Activity of Chitosan-Monosaccharides Maillard Reaction Products
[J]. FOOD SCIENCE, 2020, 41(19): 327-333.
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[4] |
ZHAO Mengqian, ZHANG Yadan, WANG Yingxiang, LIU Na, ZHANG Nan, JIAN Jiayu, ZHANG Lin, ZHANG Jihong.
Controlled Release and Maintained Antibacterial and Antioxidant Effects of Thyme Essential Oil Encapsulated in Self-Assembled Peptide Hydrogel
[J]. FOOD SCIENCE, 2020, 41(15): 8-14.
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[5] |
DONG Airong, MIAO Jianjun, PENG Zhongli, ZENG Yu, FU Yangyang, WANG Ding, GUO Chunhua.
Effect of Age on Nutritional Value and Antioxidant Activity of House-feeding Yak Meat
[J]. FOOD SCIENCE, 2019, 40(19): 77-82.
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[6] |
ZHENG Ziyi, LI Lin, SU Dan, LI Guanghui.
Recent Progress in Development and Application of Proteins from Fish Viscera
[J]. FOOD SCIENCE, 2019, 40(17): 295-301.
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[7] |
WEI Haocheng, SHAO Jie, HE Chuanbo, LI Man, XIONG Hejian.
In Vivo Antioxidant Capacity and Immunoenhancing Activity in Mice of Polysaccharides from Abalone Viscera
[J]. FOOD SCIENCE, 2018, 39(9): 140-144.
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[8] |
YANG Mo, XUE Yuan, REN Lu, LEI Hongjie, XU Huaide.
Physicochemical Characteristics of Black Seed Coat Powders with Different Particle Sizes of Pepper (Zanthoxylum bungeanum)
[J]. FOOD SCIENCE, 2018, 39(9): 47-52.
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[9] |
HE Chuanbo, SHAO Jie, WEI Haocheng, XIONG Hejian, WU Guohong, MA Ying, WU Jianyong.
Antioxidant and Immunoregulatory Activity of Peptides from Abalone Visceral Protein Hydrolysate
[J]. FOOD SCIENCE, 2018, 39(5): 206-212.
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[10] |
CHEN Shenru, WEI Peixiao, YE Yanjun, CHEN Jun, WENG Wuyin.
Preparation of Peptides Derived from Enzymatic Hydrolysate of Abalone Viscera and Their Inhibitory Effect on MDA-MB-231 Human Breast Cancer Cells
[J]. FOOD SCIENCE, 2018, 39(23): 120-125.
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[11] |
HUO Yanxiong, REN Yamei, YUAN Chunlong, WANG Tao, REN Xiaolin, YANG Junlin.
Antioxidant Activities of Phloridzin Myristate
[J]. FOOD SCIENCE, 2017, 38(9): 119-125.
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[12] |
ZHU Jie, WANG Hongbao, KONG Jiajun, SONG Xiaofei, TAO Shutian.
Purification and Antioxidant Activity of Polyphenols from Young Pear Fruits
[J]. FOOD SCIENCE, 2017, 38(5): 14-20.
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[13] |
LI Chengjian, TONG Haiou, YAN Qiongxian, HAN Xuefeng, XIAO Wenjun, TAN Zhiliang.
Effect of L-Theanine on Antioxidant Capacity and Related Gene mRNA Expression in Rat Visceral Tissues
[J]. FOOD SCIENCE, 2017, 38(3): 188-194.
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[14] |
HE Chuanbo, WEI Haocheng, XIONG Hejian, WU Guohong, WU Jianyong.
Antioxidant and Antifatigue Activities of Enzymatic Protein Hydrolysate from Sea Cucumber Viscera
[J]. FOOD SCIENCE, 2017, 38(21): 201-206.
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[15] |
LI Wei, CHENG Chao, MO Kaiju.
Antioxidant Activity of Water-Soluble and Alcohol-Soluble Flavonoids from Fengtou Ginger Rhizomes
[J]. FOOD SCIENCE, 2017, 38(19): 137-142.
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