| [1] |
CAI Jingjing, XU Xiaoyu, ZHANG Yan, ZHANG Yachuan, WEI Xiaojing, KAN Zeyu, NI Yongqing.
Screening for and Antioxidant Activities of High Exopolysaccharide-Producing Bifidobacterium from the Intestinal Tract of Uygur Infants and Their Mothers in Xinjiang
[J]. FOOD SCIENCE, 2020, 41(8): 144-151.
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| [2] |
ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun.
Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate
[J]. FOOD SCIENCE, 2020, 41(6): 252-258.
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| [3] |
WANG Yibo, FU Xiaofang, YUAN Li, ZHANG Ting, XIN Tingting.
Preparation and Antioxidant Properties of Inclusion Complex of Myricetin with Glucose-β-cyclodextrin
[J]. FOOD SCIENCE, 2020, 41(4): 1-6.
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| [4] |
CUI Jingai, WANG Siji, LIU Chang, YU Ting, CHEN Xiaoping.
Protective Effect and Mechanism of Inonotus obliquus Polysaccharide on Blood Lipids and Liver in Hyperlipidemia Rats Induced by High-Fat Diet
[J]. FOOD SCIENCE, 2020, 41(19): 185-190.
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| [5] |
DU Chenhui, XIE Yujun, SHEN Chenxi, PEI Xiangping, YAN Yan.
Effects of Different Drying Methods on Bioactive Compounds and Antioxidant Capacity of Ziziphi Spinosae Sarcocarp
[J]. FOOD SCIENCE, 2020, 41(15): 140-147.
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| [6] |
LI Zhijun, BAO Haiying.
Photoinduced Toxicity and Mechanism of Action of Dibutyl Phthalate
[J]. FOOD SCIENCE, 2019, 40(21): 156-162.
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| [7] |
TANG Sijie, TU Chuanhai, HU Wenxiu, DONG Mingsheng.
Antioxidant Activity of Fermented Soy Whey with Kombucha Consortium
[J]. FOOD SCIENCE, 2019, 40(17): 1-6.
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| [8] |
CHEN Sinan, WANG Xinyi, LI Mengting, HE Liangliang, WANG Qilei, WANG Guojiao, WANG Weidong, CAO Wei, CHENG Ni.
Effects of Different Solvent Extracts from Schisandra chinensis Bee Pollen on Hepatic Lipid Peroxidation and DNA Oxidative Damage
[J]. FOOD SCIENCE, 2019, 40(11): 146-151.
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| [9] |
QIN Dandan, ZHANG Shengwan, GUO Meng, GUO Caixia, LI Meiping.
Effect of Drying Methods on Polyphenol Composition and Antioxidant Activities of Figs (Ficus carica L.)
[J]. FOOD SCIENCE, 2018, 39(9): 102-107.
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| [10] |
FANG Fei, CHEN Huimin, WANG Shaoyun.
Preparation, Structure and Biological Activities of Maillard Reaction Products Derived from Snapper Fish Scale Peptides and Xylose
[J]. FOOD SCIENCE, 2018, 39(8): 182-190.
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| [11] |
KUANG Hui, FENG Jianwen, FAN Qian, WANG Ping, WANG Jinling.
Composition Analysis and in Vitro Anti-Lipid Peroxidation Activity of Red Raspberry Polyphenols
[J]. FOOD SCIENCE, 2018, 39(3): 83-89.
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| [12] |
XIAO Lan, WANG Wei, WU Yujiao, DU Xin, LI Cheng.
Antihypoxia Activity of Yak Blood Oligopeptides and Underlying Mechanism
[J]. FOOD SCIENCE, 2018, 39(23): 149-154.
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| [13] |
CHEN Ping, LIU Lu, LI Xiaodong, QU Xiuwei, WANG Haixia, ZHANG Xiuxiu.
Effect of Probiotics on Antioxidant Activities of Cheddar Cheese during Ripening Period
[J]. FOOD SCIENCE, 2018, 39(22): 179-185.
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| [14] |
HU Bin, LI Kanglin, WU Qiao, KE Qin, DENG Yuchan, CHEN Yizi.
Porcine Blood Hydrolysate Protect against Acute Alcoholic Liver Injury in Mice
[J]. FOOD SCIENCE, 2018, 39(11): 185-190.
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| [15] |
JIA Benpan, YUAN Xiaojin, FAN Zhiyi, HU Jing, LI Juxiu.
Water-Soluble Advanced Glycation End Products from Bread Crust Cause Oxidative Damage to Human Kidney Tubular Epithelial Cells
[J]. FOOD SCIENCE, 2018, 39(1): 136-141.
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