| [1] |
YANG Xiaolong, HUANG Yujun, WANG Kai, HU Hao, HUANG Jie, WANG Yanlin, WA Yunchao, QU Hengxian, YANG Renqin, YIN Boxing, GU Ruixia.
Screening of Lactobacilli Strains for Their Potential for Preventing Hyperglycemia, Hyperlipidemia, and Hypertension Based on Principal Component Analysis and Entropy-Weighted TOPSIS
[J]. FOOD SCIENCE, 2026, 47(7): 119-129.
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| [2] |
ZOU Xiaoying, DENG Jie, ZHONG Jing, WANG Qian, HE Fangqing, SUN Yuanming, LI Meiying.
Konjac Glucomannan Ameliorates Hyperlipidemia via Gut Microbiota-Bile Acid Pathway
[J]. FOOD SCIENCE, 2022, 43(23): 113-124.
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| [3] |
WEI Lianhui, SONG Shumin, DONG Yan, SHI Jie, WANG Jiaojiao, LI Baolong, SUN Xingrong.
Effect of Hemp Seed Peptide on Blood Lipids in High-Fat Diet Fed Rats
[J]. FOOD SCIENCE, 2021, 42(11): 161-167.
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| [4] |
ZHANG Yanhua, WANG Xiong, WANG Wenli, ZHANG Lei, CHE Huilian, ZHANG Yali.
Effects of Grape Seed Proanthocyanins on High-Fat and High-Sugar Diet-Induced Metabolic Syndrome in Rats
[J]. FOOD SCIENCE, 2020, 41(1): 112-120.
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| [5] |
CHEN Shujun, ZHANG Junmei, LI Jiayi, ZHENG Jie, XING Huiya, WU Mengyue.
In Vivo Hypolipidemic, Hypoglycemic and Antioxidant Properties of Functional Vinegar Powder Made from Minor Grains
[J]. FOOD SCIENCE, 2019, 40(13): 155-160.
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| [6] |
LU Changtong, CHEN Zhifei, MA Yuping, HOU Pei, FU Yufeng, ZHENG Fengyang, LI Chenggang, SUN Zhitao, GAO Mingqi, ZHANG Zhan.
Synthesis and Pyrolysis of 2-L-Aspartic Acid-2-Deoxy-D-Glucose
[J]. FOOD SCIENCE, 2018, 39(5): 99-105.
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| [7] |
WANG Ling, WU Junlin, WU Qingping, WAN Yanjuan, ZHANG Wen.
A Review of the Lipid-Lowering Activity and Mechanism of Fructus Crataegi
[J]. FOOD SCIENCE, 2015, 36(15): 245-248.
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| [8] |
CHENG Yuandu1, YI Youjin1,*, YI Chuanzhu2, XIA Bo1, XIA Yanbin1.
Effects of Phytosterol Ester and Puerarin on Weight Loss in Nutritionally Obese Mice
[J]. FOOD SCIENCE, 2015, 36(13): 223-228.
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| [9] |
ZHANG Man, PAN Li-jun, JIANG Shao-tong, MO Yu-wen.
Hypolipidemic and Antioxidant Effects of Anthocyanins from Purple Sweet Potato in Rats
[J]. FOOD SCIENCE, 2014, 35(19): 246-250.
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| [10] |
SONG Xiao-yan, LIU Bao-lin.
Recent Advances in Vacuum Cooling Technology for Food Processing
[J]. FOOD SCIENCE, 2014, 35(11): 319-324.
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| [11] |
ZHANG Ji-liang,HE Xin,LI Yuan-jing,TIAN Hua,LEI Hong*.
Weight-reducing Effect of Bacterial Cellulose and Its Application in Bacterial Cellulose Yogurt
[J]. FOOD SCIENCE, 2013, 34(12): 61-66.
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| [12] |
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Hypolipidemic Effect of Lactobacillus with Bile Salt Hydrolase Activity in Hyperlipidemic Rats
[J]. FOOD SCIENCE, 2013, 34(1): 257-262.
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| [13] |
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Preparation and Hypolipidemic Effect of Functional Peptides from Soybean Meal
[J]. FOOD SCIENCE, 2012, 33(24): 52-55.
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| [14] |
LIU Mei-yu1,LIAN Hai-ping2,REN Fa-zheng3,*.
Effect of Storage Temperature on Respiratory Intensity and Quality of Eggs
[J]. FOOD SCIENCE, 2011, 32(6 ): 270-274.
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| [15] |
YANG Ming-duo,DU Ning-ning,ZHANG Ling-wen,LI Hu,LIU Yang.
Effects of Four Kinds of Food Additives on Pork Tenderness
[J]. FOOD SCIENCE, 2011, 32(24): 50-54.
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