[1] |
LIU Xian, HUANG Zhangjun, LI Xia, LIAO Xuepin, SHI Bi.
Reaction Mechanism of Collagen Peptide with Four Aldehydes in Chinese Liquor
[J]. FOOD SCIENCE, 2021, 42(6): 31-38.
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[2] |
LIU Hanhan, YANG Shuzhen, LI Zhe, ZHANG Meihong, PENG Litao.
Inhibitory Effect and Action Mechanism of Ammonium Carbonate against Sour Rot in Citrus Fruit
[J]. FOOD SCIENCE, 2021, 42(3): 204-210.
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[3] |
YAN Ran, FU Maorun, CHEN Leilei, LI Youyuan, XU Minhui, HE Zhiping, ZHOU Qingxin.
Effect and Mechanism of Bacillus amyloliquefaciens NCPSJ7 against Green Mold on Navel Oranges
[J]. FOOD SCIENCE, 2021, 42(17): 193-200.
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[4] |
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.
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[5] |
CHEN Mengling, LAN Weiqing, LI Hanxiao, REN Zhichu, LU Zixuan, XIE Jing.
Action Mechanism of Oregano Essential Oil against Staphylococcus saprophyticus
[J]. FOOD SCIENCE, 2020, 41(7): 46-51.
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[6] |
YIN Xiaoyu, LIU Haotian, ZOU Wenrong, KONG Baohua, CHEN Qian.
Mechanism of the Interaction of Muscle Proteins with Flavor Compounds and Factors Influencing It: A Review
[J]. FOOD SCIENCE, 2020, 41(15): 288-294.
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[7] |
WANG Liying, LI Fuxiang, YANG Yaxuan, TANG Yu, LI Yao, SHI Fang, MING Jian.
Interaction Mechanism between Polyphenols and Polysaccharides and Effect on Polyphenolic Properties: A Review
[J]. FOOD SCIENCE, 2017, 38(11): 276-282.
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[8] |
HE Jintian, DONG Li, BAI Kaiwen, NIU Yu, KOU Tao, YANG Minxin, ZHANG Lili, WANG Tian.
Effect of Tributyrin on Blood Physiobiochemical Indices and Pancrea of Sucking Piglets with Intra-Uterine Growth Retardation
[J]. FOOD SCIENCE, 2016, 37(5): 149-153.
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[9] |
WANG Jing, QIN Xue, TONG Lingyin, SUN Haiji.
Anti-Fatigue Effect of Chinese Rice Wine in Normal Mice and Its Influence on Immune Organ Indexes of Aging Mice
[J]. FOOD SCIENCE, 2016, 37(21): 224-228.
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[10] |
DU Bingjian1, TANG Xiaoshuang1, ZHAI Xiaona1,2, LIU Fei1,3, LENG Xiaojing1,3,*.
Progress in Food Antidepressant Nutritional Factors
[J]. FOOD SCIENCE, 2015, 36(5): 212-220.
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[11] |
KOU Tao, HU Zhiping, CHEN Hongliang, REN Meiqi, WANG Tian.
Effect of N,N-dimethylglycine Sodium Salt on Organ Indexes, Blood Physiobiochemical Indices and Antioxidative Performance of Broilers
[J]. FOOD SCIENCE, 2015, 36(3): 193-197.
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[12] |
CHENG Yuan, CAO Hui*, XU Fei, YU Jinsong.
Recent Progress in Food-Derived Immunoactive Peptides
[J]. FOOD SCIENCE, 2015, 36(17): 296-299.
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[13] |
HE Rong, XIE Jing*, SU Hui, LI Liu, HUANG Shuo-lin.
Effect of Temperature on Muscle Nutritional Components and Blood Biochemical Parameters of
Pelodiscus sinensis Alive without Water
[J]. FOOD SCIENCE, 2014, 35(6): 194-199.
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[14] |
SONG Xiao-chen, PENG Xin-yan, LI Feng-mei, JIANG Yu-jun, YU Hai-yang.
Antioxidant Activity of Lactobacillus plantarum NDC75017
[J]. FOOD SCIENCE, 2014, 35(21): 106-112.
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[15] |
WANG Jing, YAN Xun-you*, WANG Wan-lei, ZHU Yuan-yuan, CHANG Shi-min.
Effect of Extracellular Polysaccharides Produced by Pleurotus ferulae Lanzi on Immune Function of Tumor-Bearing Mice
[J]. FOOD SCIENCE, 2014, 35(15): 268-271.
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