| [1] |
YAN Xing, XIAO Wenxi, OU Liming, SHANGGUAN Yuchen, DU Xiping, LI Lijun, HU Yang, NI Hui.
Purification, Identification and Pancreatic Lipase Inhibitory Effect of Naringin from the Peel of Guanxi Honey Pomelo (Citrus grandis (L.) Osbeck)
[J]. FOOD SCIENCE, 2022, 43(7): 1-7.
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| [2] |
XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu.
Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris
[J]. FOOD SCIENCE, 2021, 42(8): 235-242.
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| [3] |
DING Congwen, FENG Qun, LI Chunhuan.
Isolation and Identification of Antifungal Substance Synthesized by Bacillus megaterium LB01 from Special Environment and Its Action Mechanism
[J]. FOOD SCIENCE, 2020, 41(17): 75-82.
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| [4] |
XUE Hongkun, LI Pengcheng, ZHONG Xue, LIU Chenghai, LI Qian.
Separation and Purification of Anthocyanins from Mulberry Fruit by High-Speed Counter-Current Chromatography and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2020, 41(15): 96-104.
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| [5] |
LIN Lianzhu, ZHU Qiyuan, ZHAO Mouming.
Preparation of Antioxidant Peptide from Moringa oleifera Seeds and Its Protective Effects on Oxidatively Damaged Erythrocytes
[J]. FOOD SCIENCE, 2019, 40(7): 40-46.
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| [6] |
YIN Zhenhua, ZHANG Juanjuan, CHEN Lin, GUO Qingfeng, ZHANG Wei, KANG Wenyi.
Purification, Structural Identification and Effect on Cell Viability of RAW264.7 Macrophages of Polysaccharides from Psoralea corylifolia L. Fruits
[J]. FOOD SCIENCE, 2019, 40(24): 27-32.
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| [7] |
ZHOU Ran, ZENG Yuanyuan.
Effect of Transportation Vibration on Different Grades of Road on Antioxidant System of Hami Melons (Cucumis melo var. saccharinus) during Storage
[J]. FOOD SCIENCE, 2018, 39(9): 176-181.
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| [8] |
Lü Xiaojing, CAO Dequn, XU Nianjun.
Optimization of Enzymatic Preparation of Antioxidant Peptides from Protein Hydrolysate of the Marine Microalgae Nannochloropsis by Response Surface Methodology
[J]. FOOD SCIENCE, 2018, 39(6): 183-188.
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| [9] |
LI Xiaodong, WANG Xuede, WANG Nannan, MA Yuxiang.
Acidic Catalysis and Antioxidant Activity of Sesamolin
[J]. FOOD SCIENCE, 2018, 39(10): 59-64.
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| [10] |
YANG Xiaoxing, ZHOU Jiachun, CHEN Qiming, QIN Zhen, MA Mingyue, ZHAO Liming.
Changes in Metabolites during Natural Fermentation of Apple into Enzyme Drink
[J]. FOOD SCIENCE, 2017, 38(24): 15-19.
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| [11] |
CAO Yong, ZHAO Mouming, ZHAO Tiantian, CUI Chun, ZHAO Qiangzhong, FENG Yunzi.
Functional Components and Activities of Different Dark Tea Extracts
[J]. FOOD SCIENCE, 2017, 38(18): 54-59.
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| [12] |
BAI Zhouya, KAN Lijiao, LI Chang, YIN Junyi, NIE Shaoping.
Antioxidant Activity and Phenolic Content of Different Varieties of Cowpea
[J]. FOOD SCIENCE, 2017, 38(15): 153-157.
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| [13] |
LI Yanli, LUO Qiongxian, YANG Xuemei, ZHAN Qi, LI Jiahua.
Separation and Identification of Anthocyanins from ‘Zijuan’ Tea Leaves
[J]. FOOD SCIENCE, 2017, 38(12): 125-130.
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| [14] |
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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| [15] |
ZHAO Yue, LI Rong, JIANG Zitao.
Extraction, Identification and Screening for Antioxidant Activity of Total Flavonoids from Cichorium endivia L. Seeds
[J]. FOOD SCIENCE, 2016, 37(16): 36-42.
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