| [1] |
YAO Fen, LIU Hongxia, FAN Xiuzhi, SHI Defang, YIN Chaomin, GAO Hong, ZHANG Yu, YAO Wang.
Effects of Different Cooking Methods on the Contents and Activities of Active Substances in Shiitake Mushroom Digested in Vitro in Simulated Gastrointestinal Juices
[J]. FOOD SCIENCE, 2025, 46(2): 183-192.
|
| [2] |
DIAO Xinyan, QI Huimin, TANG Shuo, CHEN Yanan, LAI Chenhuan, HUANG Caoxing, YONG Qiang.
Smith Degradation of Arabinogalactan Derived from Larch and Its Potential as a Food Ingredient with Immunoenhancing Activity
[J]. FOOD SCIENCE, 2025, 46(13): 147-158.
|
| [3] |
WANG Sainan, CHEN Danni, HU Kejian, LIU Jiamin, LI Kangyuan, WANG Jiawei, CHEN Liping, WANG Qihao, XIAO Suyao.
Flavonoid Composition of Finger Millet (Eleusine coracana (L.) Gaertn.) and Its Anti-aging Effect on Caenorhabditis elegans
[J]. FOOD SCIENCE, 2024, 45(14): 94-102.
|
| [4] |
ZENG Shaofu, GUO Pan, ZHANG Kaiqian, HU Changying, LIU Yiqi, WANG Zhiwei.
Optimization and Validation of Ultraviolet-Visible Spectrophotometric Method for Determination of Potassium Permanganate Consumption for Migrants from Food Contact Rubber
[J]. FOOD SCIENCE, 2022, 43(22): 334-340.
|
| [5] |
CHEN Chao, TAN Shuming, WANG Hua, YANG Sheng, DAI Xiaotong.
Effects of Rosa roxburghii Tratt Fruit and Its Active Ingredients on Glucose and Lipid Metabolism in Type 2 Diabetic Mice
[J]. FOOD SCIENCE, 2022, 43(13): 146-154.
|
| [6] |
SHEN Zhiyan, GAO Yuntao, ZHANG Haifen, JIANG Qiongfang, XIONG Huabin.
Scanning Electron Microscope Analysis of Cell Wall Breakdown of Buckwheat Bee Pollen and Release of Flavonoids during Its Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2020, 41(12): 1-6.
|
| [7] |
LI Yujing, LIU Yumei.
Correlation of Antioxidant Activity with Bioactive Components of Hops
[J]. FOOD SCIENCE, 2019, 40(5): 24-30.
|
| [8] |
HUANG Caijiao, LI Anping,, LI Jianzhou, WANG Xiaohong.
Bioactive Components of Hibiscus Flower and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2019, 40(3): 42-47.
|
| [9] |
JING Siqun, ZHAI Hongyue, SU Leping, REN Zhiyan, WANG Yinna, YAN Liangjun.
Bioactivity of Total Flavonoids Extracted from Kunlun Chrysanthemum Flowers (Coreopsis tinctoria)
[J]. FOOD SCIENCE, 2019, 40(21): 177-187.
|
| [10] |
WANG Zhenshuai, CHEN Shanmin, XIN Siyue, SHENG Huaiyu, JIANG Heti.
Total Phenols and Flavonoids and Antioxidant Activity of Artichoke (Cynara scolymus L.) Bud Juices before and after Gastrointestinal Digestion in Vitro
[J]. FOOD SCIENCE, 2019, 40(19): 136-142.
|
| [11] |
TANG Sijie, TU Chuanhai, HU Wenxiu, DONG Mingsheng.
Antioxidant Activity of Fermented Soy Whey with Kombucha Consortium
[J]. FOOD SCIENCE, 2019, 40(17): 1-6.
|
| [12] |
CHEN Shanglong, LIU Enqi, CHEN Anhui, LIU Hui, WU Yonghua, QIN Xu.
Speciation Analysis and Bioavailability Assessment of Selenium in Two Selenium-Enriched Foods by in Vitro Biomimetic Gastrointestinal Tract Models
[J]. FOOD SCIENCE, 2018, 39(4): 225-232.
|
| [13] |
TANG Caiyun, WANG Tao, TU Jie, LIU Guanhui, LI Peng, ZHAO Jing.
Comparison of Colorimetry and HPLC for Determination of γ-Aminobutyric Acid in Mulberry Leaf Tea
[J]. FOOD SCIENCE, 2018, 39(24): 256-260.
|
| [14] |
PENG Guoxia, ZHAO Haoan, LIU Qingqing, ZHANG Ying, CHENG Ni, CAO Wei.
Antioxidant and Hepatoprotective Effects of Camellia japonica Bee Pollen on Acute Alcohol-Induced Liver Damage in Mice
[J]. FOOD SCIENCE, 2018, 39(17): 127-133.
|
| [15] |
XUE Ahui, CUI Meng, ZOU Huajie, LUO Liping.
Analysis of Polyphenolic Compounds in Osmanthus fragrans Flowers by Extractive Electrospray Ionization-Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(16): 221-226.
|