[1] |
WANG Feng, XIAO Chuxiang, LIU Shuzhen, WANG Fengwu.
Extraction of Flavonoids from Durian Seeds and Its Antioxidant and Anti-aging Effects in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2021, 42(9): 123-129.
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[2] |
LI Wei, YE Jiayi, CHEN Yunjiao, CAO Yong.
Antioxidant Activity of Eucalyptus Leaf Polyphenol Extract in Vitro and in Vivo
[J]. FOOD SCIENCE, 2021, 42(5): 160-168.
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[3] |
CHEN Hui, YOSHINORI Katakura, HU Hongbo, YIN Shutao, ZHAO Chong.
Anti-aging Effects of SIRT3-Inducing Polyphenols on UVB-Irradiated HaCaT Cells
[J]. FOOD SCIENCE, 2021, 42(5): 115-121.
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[4] |
ZHANG Xiaohan, ZHAO Jiang, HAN Ying, DIAO Cuiru, WANG Hao.
Effect of Phloretin on Lifespan of Caenorhabditis elegans
[J]. FOOD SCIENCE, 2021, 42(1): 187-196.
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[5] |
LI Yingli, ZHANG Shaoying, DONG Yu.
Effect of Preharvest 1-Methylcyclopene Application on Superficial Scald and Antioxidant Capacity of ‘Bartlett’ Pears during Shelf Life
[J]. FOOD SCIENCE, 2021, 42(1): 250-256.
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[6] |
LIU Yingli, YU Qinglin, WAN Zhen, LI Hongyan, LIU Jie, WANG Jing.
Effect of Antioxidant Activity of Starter Cultures on the Quality of Fermented Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(1): 302-312.
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[7] |
GENG Chunyang, LIN Lianzhu, ZHAO Mouming, ZHU Qiyuan.
Peptide Fractions from Moringa oleifera Ameliorate D-Galactose-Induced Oxidative Damage in Mice
[J]. FOOD SCIENCE, 2020, 41(13): 127-132.
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[8] |
Lü Zhenyu, MENG Jiao, SUN Chuanxin, CHEN Chang.
Effect of Goji Berries (Lycium barbarum) on Lifespan and Spawning of Caenorhabditis elegans and Its Antioxidant Capacity
[J]. FOOD SCIENCE, 2019, 40(5): 183-188.
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[9] |
ZHENG Linbo, BAI Dong, YU Zhou, ZHANG Hailing, XIE Chao.
Protective Effect of Skipjack Tuna Oil against D-Galactose-Induced Aging in Mice
[J]. FOOD SCIENCE, 2019, 40(5): 202-206.
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[10] |
WANG Jin, ZHANG Feng, ZHOU Aimei, HUANG Weichao, WANG Shuhui, LUO Xuguang.
Purification of Antioxidant Peptides Derived from Enzymatic Hydrolysates of Shrimp Heads and Shells and Their Antioxidant Protection in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2019, 40(3): 56-63.
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[11] |
LIU Han, CHEN Xiaofeng, LIU Xiaojuan,, HE Liping, CAO Yong.
In Vitro Antioxidant Activity of Different Astaxanthin Geometric Isomers and Their Protection against Oxidative Stress in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2019, 40(3): 178-185.
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[12] |
LUO Yulong, LIU Chang, LI Wenbo, WANG Bohui, DOU Lu, DU Rui, YAO Duo, ZHAO Lihua, SU Lin, JIN Ye.
Effects of Two Feeding Patterns on Oxidation Stability of Sunit Sheep Meat
[J]. FOOD SCIENCE, 2019, 40(17): 30-35.
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[13] |
YANG Fan, XIA Chengcheng, ZHONG Xiaoling, LI Qin, LI Xi, ZHANG Zhiyuan, SHI Wenbo, XU Ning, WU Qian, HU Yong, LIU Zhijie, WANG Chao, ZHOU Mengzhou.
Food Nutritional Evaluation: Caenorhabditis elegans as a Model Organism
[J]. FOOD SCIENCE, 2019, 40(11): 268-276.
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[14] |
GAO Zengming, MA Ranran, LIU Buyun, WANG Yongli*, WANG Bin, LI Dapeng, LI Feng.
Induction of Phase II Enzymes by Ginger Extract and Its Effecto n Nrf2-Keap1 Signaling Pathway in Mice Exposed to BαP
[J]. FOOD SCIENCE, 2018, 39(19): 175-181.
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[15] |
XIAO Ying, WU Qiguo, YIN Zhiting, ZHOU Yiming, ZHOU Xiaoli, HU Zhongzhi.
Metabonomics Study on Anti-aging Effect of Procyanidin B2 in D-Galactose-Induced Aging in Mice
[J]. FOOD SCIENCE, 2018, 39(17): 134-139.
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