[1] |
WANG Ting, LIU Chanchan, REN Juan, JING Rongrong, QIAN Weidong.
Transcriptome Analysis of Hansenula polymorpha DL-1 with Sodium Selenite-Induced Biosynthesis and Accumulation of Glutathione
[J]. FOOD SCIENCE, 2021, 42(6): 193-199.
|
[2] |
WU Wenying, LI Wenjuan, LI Lu, YIN Shuhua, ZHAO Wenhui, YAO Yufei.
Recent Advances in Research on the Cardioprotective Effect of Resveratrol on Doxorubicin-induced Cardiotoxicity
[J]. FOOD SCIENCE, 2021, 42(5): 271-277.
|
[3] |
CAO Qiang, HU Wei, GAO Jinyan, CHEN Hongbing, TONG Ping.
Interaction Mechanism of Ovalbumin with Resveratrol and Its Effect on Ovalbumin
[J]. FOOD SCIENCE, 2021, 42(4): 31-37.
|
[4] |
HE Pingping, ZHENG Yajun, ZHENG Mingjing, JIANG Zedong, DU Xiping, ZHU Yanbing, NI Hui, LI Qingbiao.
Protective Effect of Bangia fusco-purpurea Polysaccharide on H2O2-Induced Oxidative Damage in Caco-2 Cells
[J]. FOOD SCIENCE, 2021, 42(17): 113-120.
|
[5] |
DU Yuemei, HAN Hedan, GUO Zhuoyu, GAO Liping.
Effect of Grape Seed Proanthocyanidin Extract on Cisplatin-Induced Apoptosis of Mouse Testicular Sertoli TM4 Cells
[J]. FOOD SCIENCE, 2020, 41(9): 98-104.
|
[6] |
ZHAO Liyun, LIU Ailian, LIU Meiyu, REN Xiaofeng.
Comparative Protective Effect of Lipoic Acid and Resveratrol on Acetaminophen-Induced Cellular Oxidative Damage in HepG2 Cells
[J]. FOOD SCIENCE, 2020, 41(7): 153-158.
|
[7] |
LIU Lianhong, CHEN Fei, GUAN Yongxiang, QIU Meihua, ZHANG Li, DAI Chuanchao.
Synthesis of Resveratrol from Peanut Wastes by Biotransformation of Phomopsis liquidambari B3
[J]. FOOD SCIENCE, 2020, 41(6): 170-178.
|
[8] |
HAO Shuai, LI Shuang, WANG Jing, WU Tingting, ZHANG Jiawen, WANG Chengtao.
RNA-seq Transcriptomic Analysis of Phycocyanin in Regulating the Inhibition of Non-small Cell Lung Cancer Cells
[J]. FOOD SCIENCE, 2020, 41(5): 93-101.
|
[9] |
TIAN Yan, DENG Fangming, ZHAO Lingyan, LIAO An, LAI Dengni, CHEN Qiujia.
Inhibitory Effect of Glucosinolates from Brassica juncea var. integlifolia on HCT116 Human Colon Cancer Cells
[J]. FOOD SCIENCE, 2020, 41(23): 172-180.
|
[10] |
ZHOU Jun, XIANG Shu, DENG Jiao, LIU Xin, LI Xiangzhou.
Preparation, Characterization and in Vitro Antioxidant Activity of Resveratrol-Loaded Enteric Electrospun Fibers
[J]. FOOD SCIENCE, 2020, 41(13): 1-7.
|
[11] |
HOU Ying, MA Wenrui, CHENG Yawen, ZHENG Haoran, TAN Zhilei, JIA Shiru.
Apoptosis of Saccharomyces cerevisiae Induced by ε-Poly-L-lysine Combined with Reactive Oxygen Species
[J]. FOOD SCIENCE, 2020, 41(10): 81-87.
|
[12] |
GUO Fangming, LI Shugang, SONG Guanling, DING Yusong, FENG Gangling, NIU Qiang, XU Shangzhi, HU Yunhua.
Effect of Grape Seed Proanthocyanidins Extract on Apoptosis Induction in Human Esophageal Cancer Cells ECA109
[J]. FOOD SCIENCE, 2019, 40(9): 115-121.
|
[13] |
SUN Siming, XU Hongwei, GUO Kaiyuan, GUO Mengran, CUI Shengnan, CUI Tong, TAN Jianxin.
Effect of Hawthorn Proanthocyanidins on Proliferation and Apoptosis of Human Hepatocellular Carcinoma SMMC-7721 Cells
[J]. FOOD SCIENCE, 2019, 40(5): 189-196.
|
[14] |
HUANG Yuan, YUE Shiyang, XIONG Shanbai, DU Hongying.
Interaction between Two Natural Antioxidants and Silver Carp Myosin
[J]. FOOD SCIENCE, 2019, 40(4): 14-20.
|
[15] |
HAO Shuai, YAN Yan, LI Shuang, HUANG Weiwei, WANG Chengtao.
Effect of C-Phycocyanin as a Food Pigment on Proliferation and Apoptosis of Non-small Cell Lung Cancer A549 Cells
[J]. FOOD SCIENCE, 2019, 40(3): 158-164.
|