[1] |
YIN Hongjie, JU Huapeng, ZHONG Limin, SUN Na, LIN Songyi.
Biological Activity and Structural Characterization of Riboflavin-Binding Peptide
[J]. FOOD SCIENCE, 2021, 42(9): 137-144.
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[2] |
BAI Haijun, LI Zhijiang.
Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats
[J]. FOOD SCIENCE, 2021, 42(9): 145-150.
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[3] |
SUN Cong, ZHENG Mingzhu, XU Xiuying, CAI Dan, LIU Meihong, CAO Yong, LIU Jingsheng.
Effect of Auricularia cornea Polysaccharide on Gelatinization, Rheological and Retrogradation Characteristics of Coarse Cereal Porridge
[J]. FOOD SCIENCE, 2021, 42(8): 46-51.
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[4] |
GUO Gangjun, HU Xiaojing, FU Jiarong, MA Shangxuan, XU Rong, HUANG Kechang, PENG Zhidong, HE Xiyong, ZOU Jianyun.
Determination and Correlation Analysis of Functional Components and Antioxidant Activity of Successive Solvent Extracts from Macadamia Green Husk
[J]. FOOD SCIENCE, 2021, 42(7): 74-82.
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[5] |
LIU Rui, ZHU Na, HAO Yuntao, LIU Xinran, KANG Jiawei, MAO Ruixue, HU Jiani, YU Xiaochen, LI Zhen, LI Yong.
Protective Effect of Walnut Oligopeptides against Gastric Mucosal Injury of Rats
[J]. FOOD SCIENCE, 2021, 42(7): 191-197.
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[6] |
WANG Cuntang, GAO Zengming, JIANG Chenhao, KONG Baohua.
Effect of Ethanol Extract of Tea on the Retrogradation of Waxy Corn Starch
[J]. FOOD SCIENCE, 2021, 42(6): 53-60.
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[7] |
LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT.
Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread
[J]. FOOD SCIENCE, 2021, 42(6): 111-117.
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[8] |
MAI Qiying, FAN Yawei, DENG Zeyuan, ZHANG Bing.
Non-covalent Interaction Mechanism between Fetal Bovine Serum and Cyanidin-3-Glucoside and Its Effect on Antioxidant Activity of Cyanidin-3-Glucoside
[J]. FOOD SCIENCE, 2021, 42(5): 1-8.
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[9] |
WANG Xiaojie, QU Yue, LIU Xiaolan, MA Rui.
Corn Peptide: Desalting by Nanofiltration and Antioxidant Activity
[J]. FOOD SCIENCE, 2021, 42(5): 39-45.
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[10] |
LI Wei, YE Jiayi, CHEN Yunjiao, CAO Yong.
Antioxidant Activity of Eucalyptus Leaf Polyphenol Extract in Vitro and in Vivo
[J]. FOOD SCIENCE, 2021, 42(5): 160-168.
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[11] |
LI Yan, CUI Weijian, ZHAO Chengbin, WU Yuzhu, WANG Siqi, CAO Yong, XU Xiuying, LIU Jingsheng.
Physicochemical and Structural Properties of Corn Starch-Auricularia cornea Ehrenb. Polysaccharide Blends
[J]. FOOD SCIENCE, 2021, 42(4): 58-64.
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[12] |
KANG Ziyue, SHEN Meng, GE Yunfei, WANG Juan, QUAN Zhigang, XIAO Jinling, WANG Weihao, CAO Longkui.
Analysis of Phenolic Composition in Millet Porridge Using Widely-targeted Metabolomics and Evaluation of Antioxidant Activity
[J]. FOOD SCIENCE, 2021, 42(4): 206-214.
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[13] |
WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao.
Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides
[J]. FOOD SCIENCE, 2021, 42(4): 227-232.
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[14] |
ZHANG Meng, CAO Tingting, CHENG Ziwei, JIN Wenyuan, JIN Peng, ZHENG Yonghua.
Effect of High Relative Humidity Storage on Chilling Injury and Antioxidant Activity of Green Pepper Fruits
[J]. FOOD SCIENCE, 2021, 42(3): 243-250.
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[15] |
JIANG Hui, KONG Limin, WANG Chong, WANG Yanbo, FU Linglin, ZHOU Tao.
Optimization of Degradation Conditions of Polysaccharides from Porphyra yezoensis and Changes in Biological Activities after Degradation
[J]. FOOD SCIENCE, 2021, 42(3): 38-47.
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