[1] |
LIU Mengdie, JIANG Huiwen, LI Jie, YAN Shoulei, WANG Qingzhang.
Apoptotic Process of Fusarium oxysporum Spores Induced by Air Discharge
[J]. FOOD SCIENCE, 2021, 42(9): 22-30.
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[2] |
XUE Hongkun, TAN Jiaqi, LI Qian, TANG Jintian.
Procyanidin B2-Induced Apoptosis in MCF-7 Cells and Its Mechanism
[J]. FOOD SCIENCE, 2021, 42(9): 91-99.
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[3] |
YANG Chenglin, HUANG Chao, LIU Juan, HUANG Weimei, YUAN Zhihang, YI Jin’e, LIANG Zeng’enni, WU Jing.
Protective Effect of Betulinic Acid on Liver Injury Induced by T-2 Toxin in Mice
[J]. FOOD SCIENCE, 2021, 42(9): 107-114.
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[4] |
XIE Wen, CHEN Huaguo, ZHAO Chao, GONG Xiaojian, ZHOU Xin.
Recent Progress in Understanding the Bioactivity and Mechanism of Action of Lycium barbarum Polysaccharide
[J]. FOOD SCIENCE, 2021, 42(5): 349-359.
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[5] |
WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao.
Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides
[J]. FOOD SCIENCE, 2021, 42(4): 227-232.
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[6] |
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.
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[7] |
LI Xiuxiu, SHANG Jing, YANG Xi, XUE Jia, GUO Yurong.
A Review on Thickening, Gelling and Emulsifying Properties of Polysaccharides
[J]. FOOD SCIENCE, 2021, 42(15): 300-308.
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[8] |
YA Fuli, XIN Yu, ZHANG Chunmei, CHEN Binlin, LI Weiqi, MA Yongjie.
Inhibition Effects and Mechanisms of Curcumin on Hydrogen Peroxide-Induced Platelet Apoptosis
[J]. FOOD SCIENCE, 2021, 42(13): 151-157.
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[9] |
GAO Yuan, YANG Yaru, CHANG Mingchang, MENG Junlong, LIU Jingyu, FENG Cuiping.
Metabonomic Study on Hypolipidemic Effect of Sparassis crispa Polysaccharides on Hyperlipidemic Rats
[J]. FOOD SCIENCE, 2021, 42(11): 168-175.
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[10] |
WANG Xinyi, ZHANG Yimin, LIANG Rongrong, DONG Pengcheng, LUO Xin, MAO Yanwei.
Advances in Understanding the Regulation of Meat Tenderness by Peroxiredoxin 6
[J]. FOOD SCIENCE, 2021, 42(11): 236-243.
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[11] |
ZHANG Manli, WANG Qiang, CHEN Bingyu, LIU Hongzhi.
Progress in Methods for Improving the Emulsification Properties of Polysaccharides, Structure-Activity Relationship and Its Application in Foods
[J]. FOOD SCIENCE, 2021, 42(1): 279-284.
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[12] |
LI Fangfang, WEI Ying, LIU Xue, SHEN Minghua.
Antithrombotic Effect of Fibrinolytic Enzyme from Lyophyllum ulmarium on Arterial Thrombosis in Rats
[J]. FOOD SCIENCE, 2021, 42(1): 180-186.
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[13] |
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.
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[14] |
YI Jianyong, ZHAO Yuanyuan, BI Jinfeng, Lü Jian, ZHOU Mo.
A Review of Interactions between Cell Wall Polysaccharides and Polyphenols in Fruits and Vegetables
[J]. FOOD SCIENCE, 2020, 41(9): 269-275.
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[15] |
CAI Jingjing, XU Xiaoyu, ZHANG Yan, ZHANG Yachuan, WEI Xiaojing, KAN Zeyu, NI Yongqing.
Screening for and Antioxidant Activities of High Exopolysaccharide-Producing Bifidobacterium from the Intestinal Tract of Uygur Infants and Their Mothers in Xinjiang
[J]. FOOD SCIENCE, 2020, 41(8): 144-151.
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