[1] |
YAN Shizhang, XU Jingwen, WU Lichun, SUN Yufan, QI Baokun, LI Yang.
Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate
[J]. FOOD SCIENCE, 2021, 42(7): 134-141.
|
[2] |
YANG Erlin, ZHAO Haoan, XU Yuanyuan, WANG Yue, WANG Yin, CAO Wei.
Phenolic Compounds and Antioxidant Activity of Jujube Honey
[J]. FOOD SCIENCE, 2021, 42(3): 150-157.
|
[3] |
LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu.
Effect of Epicatechin on the Nutrient Content and Volatile Flavor Compounds of Beef Soup during Stewing
[J]. FOOD SCIENCE, 2021, 42(16): 125-132.
|
[4] |
GAO Xia, CHEN Hui, TAN Min, LI Yuxiu, HE Honglin.
Determination of Fipronil and Its Metabolites in Vegetables by Gas Chromatography-Negative Ion Chemical Ionization-Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 333-338.
|
[5] |
HU Boran, DING Jiancai, CAO Yang, TIAN Ying, GUO Fenghua, YUAN Jing.
Effects of (+)-Catechin and Epigallocatechin Gallate on Ethanol-Induced Lipid Accumulation and Oxidative Stress in HepG2 Cells
[J]. FOOD SCIENCE, 2021, 42(13): 114-120.
|
[6] |
ZHAO Siming, JIANG Lianzhou, WANG Dongmei, SUI Xiaonan, ZHOU Linyi, FAN Zhijun.
Regulation Mechanism of Epigallocatechin Gallate on the Structure of Soybean Protein
[J]. FOOD SCIENCE, 2021, 42(12): 67-75.
|
[7] |
ZHANG Yicai, LIN Qinbao, CHEN Sheng, ZHONG Huaining, CHEN Yanfen, ZENG Ying, WU Zechun, LI Zhong.
Quantitation and Source Analysis of Mineral Oil Hydrocarbons in Traymates
[J]. FOOD SCIENCE, 2021, 42(12): 261-267.
|
[8] |
GUO Li, DU Zhenghua, YAO Lihong, CHEN Xiaobing, ZHANG Yi, LIN Zhi, GUO Yaling, CHEN Mingjie.
Chemical Characterization of the Aroma of Tieguanyin Oolong Tea and Black Tea
[J]. FOOD SCIENCE, 2021, 42(10): 255-261.
|
[9] |
WANG Sitong, ZHANG Tong, JIN Man, QU Guoqiang, SUN Xueting, FU Hengfang, LIU Libo, LI Chun.
Synergistic Inhibition Mechanism of Reuterin and Catechin against Streptococcus mutans
[J]. FOOD SCIENCE, 2021, 42(1): 67-72.
|
[10] |
DU Minru, FANG Qian’an, LIAO Zhenlin, FANG Xiang, WANG Jie.
A Review on Microbial Biotransformation of Epigallocatechin Gallate and Bioactivities of Its Metabolites
[J]. FOOD SCIENCE, 2020, 41(9): 204-210.
|
[11] |
XIE Guangfa, FAN Shiying, FU Jianwei, HU Zhiming, LU Jian, TAN Xinyong, SUN Junyong, FU Zukang, WANG Lan, MAO Qingzhong, LI Guolong.
Composition and Sources of Haze-Active Proteins in Chinese Yellow Rice Wine
[J]. FOOD SCIENCE, 2020, 41(8): 215-219.
|
[12] |
JIA Na, LIN Shiwen, WANG Letian, LIU Dengyong.
Effects of Changes in Sulfhydryl Content and Surface Hydrophobicity of Myofibrillar Protein Induced by Gallic Acid on Its Gel Properties
[J]. FOOD SCIENCE, 2020, 41(22): 1-7.
|
[13] |
PENG Yingqi, YUAN Dongyin, LIN Ling, GONG Zhihua, SUN Hongbo, WANG Heng, WANG Songbai, XIAO Wenjun.
Influence of Epigallocatechin Gallate on the Regulation Effect of L-Theanine on Serum and Intestinal Free Amino Acids in Mice
[J]. FOOD SCIENCE, 2020, 41(19): 154-160.
|
[14] |
ZHANG Mengna, SONG Gongshuai, WANG Haixing, RAO Wei, WANG Honghai, SHEN Qing.
Real-Time Detection of Lipidomic Characteristics of Air-Fried Hairtail by iKnife Rapid Evaporative Ionization Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(14): 314-320.
|
[15] |
HUANG Yan, SHANG Hu, ZHU Jiawei, LIU Peng, SUN Weijiang,.
Effects of Processing Treatments on Quality and Antioxidant Activity of Tea Plant Flower
[J]. FOOD SCIENCE, 2020, 41(11): 165-170.
|