[1] |
WANG Chuyan, ZHANG Jigang, YANG Liuqing, LI Kexin, CAI Jingmin, HU Yong, OU Xiaohua.
Comparative Effects of Fermentation with Three Species of Lactic Acid Bacteria on Polyphenol and Proanthocyanidin Contents and Antioxidant Activity of Blueberry Fruit
[J]. FOOD SCIENCE, 2020, 41(24): 87-94.
|
[2] |
LI Anqi, HUANG Xiaojun, NIE Shaoping, YIN Junyi.
Effects of Dynamic High Pressure Microfluidization Treatment on Basic Structural Characteristics, Rheological Properties and Solid Morphology of Red Kidney Bean Polysaccharide
[J]. FOOD SCIENCE, 2020, 41(11): 97-103.
|
[3] |
HAN Hedan, DU Yuemei, WANG Hai, ZHAO Yanmeng, GAO Liping.
Protective Effect of Oligomeric Grape Seed Proanthocyanidins on Cisplatin-Induced Mitochondrial Damage in HEK293 Cells
[J]. FOOD SCIENCE, 2020, 41(1): 168-174.
|
[4] |
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.
|
[5] |
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.
|
[6] |
WANG Wei, MOU Dehua, LI Dandan.
Antibacterial Activity and Mechanism of Hawthorn Pectin Oligosaccharides
[J]. FOOD SCIENCE, 2018, 39(3): 110-116.
|
[7] |
LI Xin, LIU Jingling, LI Yan, GUO Wanli, WANG Dajin, LIANG Zongsuo.
Structural Analysis of Proanthocyanidins from Tetrastigma hemsleyanum Diels et Gilg
[J]. FOOD SCIENCE, 2018, 39(16): 247-255.
|
[8] |
XU Jie, LI Jixin, BI Yang, SI Min, LI Xue.
Optimization and Comparison of Ultrasonic and Microwave Assisted Extraction of Proanthocyanidins from Fresh Flowers and Essential Oil Residue of Kushui Rose
[J]. FOOD SCIENCE, 2018, 39(12): 268-275.
|
[9] |
WANG Hai, LIAN Yanna, GAO Liping.
Effect of Oligomeric Proanthocyanidins from Grape Seeds Combined with Cisplatin on A549 Cell Proliferation and Cell Cycle
[J]. FOOD SCIENCE, 2017, 38(7): 213-218.
|
[10] |
GUO Yajing, YAN Mengting, LIN Shengnan, YANG Xuena, FU Caili, HUANG Dejian.
Binding Interaction of Selected Proanthocyanidins Possessing Hypoglycemic Activity with Common Food Raw Materials
[J]. FOOD SCIENCE, 2017, 38(19): 156-163.
|
[11] |
LIU Mengpei, TIE Shanshan, ZONG Wei, ZHANG Lihua, ZHAO Guangyuan.
Effect of Dynamic High-Pressure Microfluidization on the Composition of Grape Seed Proanthocyanidins
[J]. FOOD SCIENCE, 2017, 38(17): 164-167.
|
[12] |
ZHOU Zhongkai, XU Jingjing, LIU Yuqian, YANG Rui.
Interaction between Apoferritin and Proanthocyanidins and Stability of Their Complex
[J]. FOOD SCIENCE, 2017, 38(13): 34-40.
|
[13] |
LUO Denglin, YAO Jinge, XU Baocheng, LIANG Xuping, LI Peiyan, LI Xuan, HAN Sihai, LIU Jianxue, ZHOU Lu.
Absorption Characteristic of Inulins with Different Polymerization Degrees
[J]. FOOD SCIENCE, 2017, 38(1): 67-73.
|
[14] |
LIAN Yanna, GAO Liping, GUO Yu, GAO Zhaolan, JIN Yu.
Protective Effect of Grape Seed Oligomeric Proanthocyanidins Extract against Cisplatin-Induced Nephrotoxicity in HEK293 Cell and Effect on Anticancer Activity of Cisplatin in Human Lung Cancer Cells
[J]. FOOD SCIENCE, 2016, 37(7): 182-186.
|
[15] |
RONG Chenxi, ZHANG Xiuling, LI Tiezhu, HU Jimei, ZHANG Jie, LI Zhuolin.
Optimization of Microwave-Assisted Extraction of Proanthocyanidins from Rosa davurica Pall. Seeds by Response Surface Methodology
[J]. FOOD SCIENCE, 2016, 37(18): 41-46.
|