[1] |
NIU Bo, PANG Guangchang, LU Dingqiang.
Progress in the Biological Functions of Sanshool
[J]. FOOD SCIENCE, 2021, 42(9): 248-253.
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[2] |
FAN Sanhong, WANG Jiaojiao, LI Jiani, BAI Baoqing.
In Vivo Antioxidant Activity and Hypolipidemic Effect of Capsanthin and Capsaicin
[J]. FOOD SCIENCE, 2021, 42(5): 201-207.
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[3] |
YANG Li, ZHANG Miao, JIA Hongfeng, TU Mengjie, HUANG Ying, SONG Lushan, YAN Liqiang.
Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling
[J]. FOOD SCIENCE, 2021, 42(4): 233-239.
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[4] |
HUA Mei, FAN Meiling, LI Zhiman, DONG Lina, LI Shanshan, SUN Yinshi.
Effect of Ginseng Water-Soluble Dietary Fiber on Glucolipid Metabolism, Oxidative Stress and Intestinal Health in Rats
[J]. FOOD SCIENCE, 2021, 42(13): 127-135.
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[5] |
YANG Li, JIA Hongfeng, SONG Lushan, HUANG Ying, ZHANG Miao.
Migration of Capsaicinoids from Spicy Hot Pot Soup into Foodstuffs during Cooking
[J]. FOOD SCIENCE, 2020, 41(6): 304-309.
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[6] |
FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua.
Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.)
[J]. FOOD SCIENCE, 2020, 41(20): 270-277.
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[7] |
LI Haishan, LIU Liqiao, NIE Shaoping.
Effects of Green Tea Polysaccharides on Intestinal Health and Immune Regulation in Mice
[J]. FOOD SCIENCE, 2017, 38(7): 187-192.
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[8] |
YA Yu, JIANG Cuiwen, LI Tao, TANG Li, NING Dejiao, YAN Feiyan, XIE Liping.
Highly Sensitive Determination of Capsaicin Based on Nitrogen-Doped Graphene Oxide Modified Carbon Paste Electrode
[J]. FOOD SCIENCE, 2017, 38(22): 211-215.
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[9] |
WANG Yuanwei, LIU Xiong.
Advances in Hypoglycemic and Hypolipidemic Mechanisms of Capsaicin
[J]. FOOD SCIENCE, 2016, 37(9): 227-231.
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[10] |
CHENG Yajiao, WANG Qianqian, LU Hongjia, YOU Yuming, YE Min, QIN Xiaoli, LIU Xiong*.
Effect of Capsaicin on Intestinal Health in Diabetic Rats
[J]. FOOD SCIENCE, 2015, 36(9): 154-159.
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[11] |
JIA Hongfeng, DENG Hong, LIANG Aihua*, WANG Xin, LIN Dan, YAN Liqiang, YI Yuwen, WANG Liangyun.
Determination of Capsaicinoids and Classification of Pungency Level in Sichuan Cuisine Dishes
[J]. FOOD SCIENCE, 2015, 36(4): 152-157.
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[12] |
YOU Yuming1,2, ZHOU Min1, WANG Qianqian1, REN Ting1, LIU Xiong1,*.
Antioxidant Activity in vitro of Sanshool from Sichuan Peppers (Zanthoxylum bungeanum)
[J]. FOOD SCIENCE, 2015, 36(13): 27-31.
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[13] |
LU Hong-jia, CHEN Zhao-jun, ZHENG Long-hui, SU Xin-feng, LIU Xiong.
Effect of Capsaicinoid Dose on Serum Lipids, Hepatic Lipids and Cecum Environment in Ovariectomized Rats
[J]. FOOD SCIENCE, 2014, 35(3): 203-208.
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[14] |
CHEN Zhao-jun, LIU Yun, LU Hong-jia, GUO Ting, LIU Xiong*.
Hypolipidemic Effects of Numb-Tasting Components of Zanthoxylum bungeanum Combined with Capsaicin at Various Ratios on Rats
[J]. FOOD SCIENCE, 2014, 35(19): 231-235.
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[15] |
WANG Qian-qian, LI Ming-ze, LU Hong-jia, LIU Qing-qing, GUO Ting, TIAN Bao-ming, LIU Xiong.
Influence of Different Processing Methods on the Effect of Hulless Barley on Improving Intestinal Health and Lowering Serum Lipid Levels
[J]. FOOD SCIENCE, 2014, 35(13): 276-280.
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