| [1] |
WANG Chuyan, ZHANG Jigang, YANG Liuqing, LI Kexin, CAI Jingmin, HU Yong, OU Xiaohua.
Comparative Effects of Fermentation with Three Species of Lactic Acid Bacteria on Polyphenol and Proanthocyanidin Contents and Antioxidant Activity of Blueberry Fruit
[J]. FOOD SCIENCE, 2020, 41(24): 87-94.
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| [2] |
HAN Hedan, DU Yuemei, WANG Hai, ZHAO Yanmeng, GAO Liping.
Protective Effect of Oligomeric Grape Seed Proanthocyanidins on Cisplatin-Induced Mitochondrial Damage in HEK293 Cells
[J]. FOOD SCIENCE, 2020, 41(1): 168-174.
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| [3] |
GUO Fangming, LI Shugang, SONG Guanling, DING Yusong, FENG Gangling, NIU Qiang, XU Shangzhi, HU Yunhua.
Effect of Grape Seed Proanthocyanidins Extract on Apoptosis Induction in Human Esophageal Cancer Cells ECA109
[J]. FOOD SCIENCE, 2019, 40(9): 115-121.
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| [4] |
SUN Siming, XU Hongwei, GUO Kaiyuan, GUO Mengran, CUI Shengnan, CUI Tong, TAN Jianxin.
Effect of Hawthorn Proanthocyanidins on Proliferation and Apoptosis of Human Hepatocellular Carcinoma SMMC-7721 Cells
[J]. FOOD SCIENCE, 2019, 40(5): 189-196.
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| [5] |
LI Xin, LIU Jingling, LI Yan, GUO Wanli, WANG Dajin, LIANG Zongsuo.
Structural Analysis of Proanthocyanidins from Tetrastigma hemsleyanum Diels et Gilg
[J]. FOOD SCIENCE, 2018, 39(16): 247-255.
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| [6] |
TIE Shanshan, LIU Mengpei, ZONG Wei, ZHANG Lihua, ZHAO Guangyuan.
Effect of Dynamic High-Pressure Microfluidization on the Degree of Polymerization and Antioxidant Capacity of Proanthocyanidins
[J]. FOOD SCIENCE, 2018, 39(15): 128-131.
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| [7] |
XU Jie, LI Jixin, BI Yang, SI Min, LI Xue.
Optimization and Comparison of Ultrasonic and Microwave Assisted Extraction of Proanthocyanidins from Fresh Flowers and Essential Oil Residue of Kushui Rose
[J]. FOOD SCIENCE, 2018, 39(12): 268-275.
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| [8] |
WANG Hai, LIAN Yanna, GAO Liping.
Effect of Oligomeric Proanthocyanidins from Grape Seeds Combined with Cisplatin on A549 Cell Proliferation and Cell Cycle
[J]. FOOD SCIENCE, 2017, 38(7): 213-218.
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| [9] |
GUO Yajing, YAN Mengting, LIN Shengnan, YANG Xuena, FU Caili, HUANG Dejian.
Binding Interaction of Selected Proanthocyanidins Possessing Hypoglycemic Activity with Common Food Raw Materials
[J]. FOOD SCIENCE, 2017, 38(19): 156-163.
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| [10] |
ZHOU Zhongkai, XU Jingjing, LIU Yuqian, YANG Rui.
Interaction between Apoferritin and Proanthocyanidins and Stability of Their Complex
[J]. FOOD SCIENCE, 2017, 38(13): 34-40.
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| [11] |
LIAN Yanna, GAO Liping, GUO Yu, GAO Zhaolan, JIN Yu.
Protective Effect of Grape Seed Oligomeric Proanthocyanidins Extract against Cisplatin-Induced Nephrotoxicity in HEK293 Cell and Effect on Anticancer Activity of Cisplatin in Human Lung Cancer Cells
[J]. FOOD SCIENCE, 2016, 37(7): 182-186.
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| [12] |
RONG Chenxi, ZHANG Xiuling, LI Tiezhu, HU Jimei, ZHANG Jie, LI Zhuolin.
Optimization of Microwave-Assisted Extraction of Proanthocyanidins from Rosa davurica Pall. Seeds by Response Surface Methodology
[J]. FOOD SCIENCE, 2016, 37(18): 41-46.
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| [13] |
LI Yan, LI Xin, LIU Jingling, ZHANG Chenlu, LIANG Zongsuo.
Purification and Bioactivity Evaluation of Proanthocyanidins from Spatholobi Caulis
[J]. FOOD SCIENCE, 2016, 37(17): 45-51.
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| [14] |
CUI Wei, ZHANG Yong, GAO Haining, JIAO Yang, LI Caixia.
Optimization of Pectinase-Assisted Extraction of Proanthocyanidin from Cynomorium songaricum Rupr. Using Response Surface Methodology
[J]. FOOD SCIENCE, 2016, 37(14): 18-23.
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| [15] |
ZHANG Yu, LI Lanqi, GONG Hui, CHEN Shiguo, YE Xingqian.
The Hypolipidemic Mechanism of Proanthocyanidins
[J]. FOOD SCIENCE, 2016, 37(13): 220-225.
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