[1] |
HUANG Zhangjun, ZHANG Wenhua, ZENG Yunhang, SHI Bi, WANG Songtao, SHEN Caihong.
Quantum Chemistry Calculation of Hydrogen Bond Interactions between Major Compounds in Baijiu during Storage
[J]. FOOD SCIENCE, 2021, 42(12): 45-51.
|
[2] |
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.
|
[3] |
ZHENG Mengfei, LIU Jian, QU Wei.
Inhibitory Effects of Six 5,7-Dihydroxyflavones on M1 Polarization of Macrophages
[J]. FOOD SCIENCE, 2020, 41(5): 152-158.
|
[4] |
WANG Jiateng, WANG Hecong, LIU Lei.
Progress in Research on Structure-Function Relationship of Lentinan
[J]. FOOD SCIENCE, 2019, 40(19): 363-369.
|
[5] |
HUANG Jingjing, YU Min, MA Min, YAN Yan, ZHANG Fusheng, YIN Junfeng, XIE Ningning.
Quantitative Structure-Activity Relationship of Zinc-Chelating Peptides by Two-Terminal Position Numbering
[J]. FOOD SCIENCE, 2018, 39(21): 11-17.
|
[6] |
LEI Huan, XIE Ting, WEI Yuqing, LIU Huan, ZHONG Qingping.
Inhibitory Effects of Four Kinds of Food Preservatives on Biofilm Formation by Vibrio parahaemolyticus
[J]. FOOD SCIENCE, 2017, 38(7): 6-10.
|
[7] |
WANG Xiaodan, XUE Lu, HU Zhihe, ZHANG Qi, LI Yanjun, XIA Lei.
Progress in Research on Structure-Activity Relationship of ACE Inhibitory Peptides
[J]. FOOD SCIENCE, 2017, 38(5): 305-310.
|
[8] |
LIN Kai, HAN Xue, ZHANG Lanwei, QIAO Fei, CHENG Dayou.
Progress in Structure-Activity Relationship and Enzymatic Preparation of ACE Inhibitory Peptides
[J]. FOOD SCIENCE, 2017, 38(3): 261-270.
|
[9] |
WANG Yan, ZHOU Qianqian, WAN Xiulin, WANG Jiaying, HOU Hongman, ZHANG Gongliang.
Inhibitory Effect of Isothiocyanate Flavors on Two Gram-Positive Pathogenic Bacteria
[J]. FOOD SCIENCE, 2017, 38(21): 15-20.
|
[10] |
LIU Kemei, NIE Ting, PAN Dongliang, HU Chuan, LU Yu, YU Bo.
Structure-Activity Relationship of Four Isoflavones for Scavenging Free Radicals Evaluated by Quantum Chemistry Calculation
[J]. FOOD SCIENCE, 2016, 37(23): 1-6.
|
[11] |
LI Yanan, LIU Hongzhi, LIU Li, SHI Aimin, WANG Qiang*.
A Review on the Effect of Dynamic High-Pressure Microfluidization Treatment on Physico-chemical Properties and tructures of Polysaccharides
[J]. FOOD SCIENCE, 2015, 36(7): 211-216.
|
[12] |
LU Yongzhong, KANG Daole.
Progress in Quantitative Structure-Activity Relationships Research of Antimicrobial Peptides
[J]. FOOD SCIENCE, 2015, 36(15): 299-304.
|
[13] |
LI Xiao-dong, SHAO Ke-feng, XUAN Hong-yun, WU Jun, CHANG Qi-pei, KONG Xiao-guang, ZHAO Bo*.
Molecular Design and Synthesis of a Ruthenium Terpyridine Complex for Mercury Determination
[J]. FOOD SCIENCE, 2014, 35(8): 217-221.
|
[14] |
LU Ke-ke1, ZHANG Yue-qiao1, YUAN Ya1, MING Jian1,2,3,*.
Progress in the Studies of the Structure-Antitumor Activity Relationship of Sulfated Polysaccharides and Its Molecular Mechanisms
[J]. FOOD SCIENCE, 2014, 35(23): 297-302.
|
[15] |
LU Qiu, CHEN Chao-yin, ZHAO Sheng-lan.
Progress in Understanding of the Interaction between Walnut Polyphenols and Alpha-Amylase
[J]. FOOD SCIENCE, 2014, 35(19): 328-332.
|