[1] |
HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling.
Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein
[J]. FOOD SCIENCE, 2021, 42(3): 63-70.
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[2] |
ZHANG Yu, WANG Fang, WENG Zebin, BAO Yifan, SONG Haizhao, SHEN Xinchun.
Screening of Wheat Germ Albumin-Derived Antioxidant Peptides and Its Protective Activity against Cellular Oxidative Damage
[J]. FOOD SCIENCE, 2021, 42(17): 10-18.
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[3] |
ZHANG Man, ZHANG Yu, XU Shaobo, ZHAO Hong, WANG Yuliang, ZHAO Zhimeng, MENG Fanling.
Preparation, Structural Characteristics and Antioxidant Activity of Polysaccharide-Iron Complex from Fritillaria ussuriensis
[J]. FOOD SCIENCE, 2020, 41(6): 36-42.
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[4] |
FENG Meiqin, YU Di, SUN Jian.
Effect of Starter Cultures on Protein Degradation and Antioxidant Capacity of Peptides from Fermented Sausages
[J]. FOOD SCIENCE, 2020, 41(20): 97-104.
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[5] |
JIE Yu, HU Jinling, ZHAO Hongfei, ZHANG Bolin.
Optimization of Bioinformatics-Based Directional Preparation of Antioxidant Peptide from Caragana Seed Protein
[J]. FOOD SCIENCE, 2020, 41(20): 278-284.
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[6] |
LIN Lianzhu, ZHU Qiyuan, ZHAO Mouming.
Preparation of Antioxidant Peptide from Moringa oleifera Seeds and Its Protective Effects on Oxidatively Damaged Erythrocytes
[J]. FOOD SCIENCE, 2019, 40(7): 40-46.
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[7] |
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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[8] |
CHEN Lihua, ZHU Chuchu, LI Ranran.
Effect of in Vitro Digestion on Antioxidant Activity of Antioxidant Peptides from Marrow Seeds
[J]. FOOD SCIENCE, 2019, 40(3): 78-86.
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[9] |
LU Hongyan, YANG Hang, FANG Li, LIU Shimeng, MIN Weihong.
Isolation, Purification and Structural Identification of Antioxidant Peptides Derived from Enzymatic Hydrolysis of Pine Nut Kernel (Pinus koraiensis Sieb. et Zucc.) Albumin
[J]. FOOD SCIENCE, 2019, 40(24): 40-45.
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[10] |
YAN Ana, CHEN Shengyang, CHEN Xu, TIAN Yongqi, FU Caili, WANG Shaoyun.
Purification, Identification and Characterization of a Novel Antioxidant Pentapeptide
[J]. FOOD SCIENCE, 2019, 40(10): 43-49.
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[11] |
Lü Xiaojing, CAO Dequn, XU Nianjun.
Optimization of Enzymatic Preparation of Antioxidant Peptides from Protein Hydrolysate of the Marine Microalgae Nannochloropsis by Response Surface Methodology
[J]. FOOD SCIENCE, 2018, 39(6): 183-188.
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[12] |
JIANG Lianzhou, WANG Limin, SUI Xiaonan, BI Shuang, DING Jian, ZHANG Liang, GAO Yu, HU Yingying, LI Yang.
Structure Characteristics of Emulsion Formed during Enzyme-Assisted Aqueous Extraction of Soybean Oil
[J]. FOOD SCIENCE, 2018, 39(5): 14-19.
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[13] |
WANG Shuai, LIU Jianli, HUO Yapeng, YAN Xiao, TIAN Siqi, HE Yin, CAO Xiangyu.
Purification of Antioxidant Peptide from Millet and Its Protective Effect against Oxidative Stress Induced by H2O2 in INS-1 Cells
[J]. FOOD SCIENCE, 2018, 39(19): 169-174.
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[14] |
TIAN Xujing, DUAN Penghui, FAN Sanhong, ZHANG Jingting.
Response Surface Methodology for Optimization of Hydrolysis Conditions for Preparing Antioxidant Peptides from Quinoa Bran Protein
[J]. FOOD SCIENCE, 2018, 39(10): 158-164.
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[15] |
RUAN Shiyan, PENG Xinyan, ZHANG Shurong, YU Xuejuan, YU Haiyang, YANG Binqiang, ZHANG Cuiyun.
Effects of Whey Antioxidant Peptides on Functional Properties and Quality of Myofibrillar Protein from Refrigerated Pork Patties
[J]. FOOD SCIENCE, 2017, 38(21): 265-271.
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