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TAO Qiang, LI Jiao, CAO Wanxue, CHEN Naidong.
Mechanism for the Inhibition of α-Glucosidase by Peptide Tyr-Pro-Ile-Trp (YPIW) and Its Stability
[J]. FOOD SCIENCE, 2025, 46(7): 43-50.
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WU Zhongjun, YAN Ting, YANG Xiaohuai, LI Hongliang, HUANG Caihuan, OU Shiyi, ZHENG Jie.
Elimination Mechanism of Methylglyoxal by Naringenin in Foods and Cytotoxicity of Their Adducts
[J]. FOOD SCIENCE, 2025, 46(15): 60-68.
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LIN Jiayu, HUANG Caihuan, ZHENG Jie, LIU Fu, OU Juanying, ZHOU Hua, HU Jiaman, OU Shiyi.
Mechanisms for Simultaneous Removal of Formaldehyde and Glyoxal by Amino Acids and Cytotoxicity of Their Products
[J]. FOOD SCIENCE, 2023, 44(4): 278-285.
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WU Huixiang, YANG Hua, ZHAO Dengqi, HUANG Jianying, YANG Lijun.
Synthesis and Antibacterial Properties of Trimethylamine-Based Cationic Pillar[5]arene
[J]. FOOD SCIENCE, 2023, 44(1): 46-52.
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LI Zhihao, HUANG Baohua, ZHEN Weicong, ZHOU Jinlin, LU Yujing.
Synthesis and Evaluation of Sweet Dihydrochalcone Derivatives from Naringin
[J]. FOOD SCIENCE, 2022, 43(24): 83-92.
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ZHANG Xueli, HU Qiuhui, JI Yang, YU Anqi, ZHONG Lei, ZHAO Liyan, FAN Yuming.
Nutritional and Structural Characteristics of Selenium-Enriched Protein from Pleurotus eryngii and Its Alleviative Effect on Lead Toxicity
[J]. FOOD SCIENCE, 2022, 43(15): 125-133.
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ZOU Zhaojia, ZHENG Jie, HUANG Caihuan, LIU Fu, OU Shiyi.
Preparation and Cytotoxicity of Acrolein-Alanine Adduct
[J]. FOOD SCIENCE, 2021, 42(9): 1-6.
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WANG Shuzhen.
Enzymatic Synthesis and Properties of Trehalose Fatty Acid Diesters
[J]. FOOD SCIENCE, 2021, 42(24): 149-158.
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LÜ Qiyan, LIN Shiye, MI Yani, QIAN Yuewei, TENG Hui, CHEN Lei.
Preparation, Characterization and Activity of D-α-Tocopheryl Polyethylene Glycol 1000 Succinate-Saponin Microemulsion
[J]. FOOD SCIENCE, 2021, 42(24): 9-15.
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WANG Wenjuan, CAI Xiaofang, TANG Jie, ZHANG Xirong, FENG Di.
Application of in Vitro Bioassays in Safety Evaluation of Food Contact Materials: A Review
[J]. FOOD SCIENCE, 2019, 40(15): 277-284.
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WANG Haimei, LI Yingying, HOU Juncai, JIANG Chenggang, LI Dongfei, LU Jiayin, ZHAO Yuehan, PANG Shiyue.
Biological Activity and Stability of New Peptide Derivative KW-WK from Bovine Lactoferricin
[J]. FOOD SCIENCE, 2018, 39(20): 57-62.
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WU Hao, WANG Yiying, ZHEN Tianyuan, LUO Dan, ZHANG Xiao, YANG Shaolan, WANG Chengrong.
Optimization of Enzymatic Reaction between Chitosan and Gallic Acid for Enhanced Antioxidative Activity and Reduced Cytotoxicity
[J]. FOOD SCIENCE, 2017, 38(2): 227-232.
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YANG Longping, YAN Wenjing, HUANG Mingming, QIAO Weiwei, ZHANG Jianhao.
Antimicrobial Activity of Lysozyme-Functionalized Gold Nanoparticles
[J]. FOOD SCIENCE, 2017, 38(14): 84-90.
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WU Juan, LIU Yiming, LI Xia, WANG Jingfeng.
Cytotoxicological Test of Photoactivated Curcumin
[J]. FOOD SCIENCE, 2016, 37(3): 205-210.
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XU Xiaoqing1, QIN Qingjuan1, WU Yu1, ZHONG Geng1,2,*.
Physico-chemical Properties of Carboxymethyl Konjac Glucomannan and Its Effect on Intestinal Fermentation Environment
[J]. FOOD SCIENCE, 2015, 36(7): 172-176.
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