[1] |
ZHANG Xuejiao, LIU Dengyong, Huimin David WANG.
Antioxidant Activity in Vitro of Hydroxyproline Peptides
[J]. FOOD SCIENCE, 2021, 42(5): 55-60.
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[2] |
WANG Mengmeng, KOU Yuxing, ZHOU Sheng, WANG Liqian, YU Xiuzhu.
Changes of Free Radicals during Oxidation of Unsaturated Fatty Acids at Room Temperature
[J]. FOOD SCIENCE, 2021, 42(11): 56-62.
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[3] |
ZHANG Jingfei, HAN Hongli, SHEN Mingming, ZHANG Lili, WANG Tian.
In Vitro Antioxidant Activity of Curcuminoids and Their Protective Effects against Oxidative Stress-Induced Damage of Chicken Erythrocytes
[J]. FOOD SCIENCE, 2020, 41(13): 96-105.
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[4] |
LI Jinan, HU Hao, WU Xuejiao, WU Yan.
Effect of Environmental Conditions on the Stability and Free Radical Scavenging Capacity of Lutein-Enriched Nanoemulsion
[J]. FOOD SCIENCE, 2019, 40(19): 32-39.
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[5] |
SONG Xiaoqiu, WANG Liping, SUN Yue, LI Shuaitao, ZHANG Qian, YE Lin, YANG Xiaobo, WANG Yifei.
Phase Behavior, Microstructure Transformation and Free Radical Scavenging Activity of Lavender Essential Oil Microemulsion Systems
[J]. FOOD SCIENCE, 2019, 40(15): 78-83.
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[6] |
DING Shuhui, QI Manting, QI Bin, ZHANG Jing.
Antioxidant and Anti-fatigue Activity of Marine Trash Fish-Derived Oligopeptide
[J]. FOOD SCIENCE, 2019, 40(1): 155-161.
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[7] |
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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[8] |
YUAN Kai, ZHANG Long, GU Dongchen, WU Na, TAO Ningping, WANG Xichang, LI Yujin, LIU Yuanping.
A Review of Mechanisms and Factors Affecting Protein Oxidation in Meat
[J]. FOOD SCIENCE, 2018, 39(5): 329-335.
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[9] |
ZHAO Bing, ZHANG Shunliang, LI Su, ZHOU Huimin, REN Shuang, LI Jiapeng, CHEN Wenhua, ZHAO Yan, WANG Shouwei.
Effect of Lipid Oxidation on Myofibrillar Protein Oxidation, Structure and Functional Characteristics
[J]. FOOD SCIENCE, 2018, 39(5): 40-46.
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[10] |
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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[11] |
CHENG Xinfeng, HANG Hua, XIAO Ziqun.
Current Status of Research on the Mechanism of Action and Effect of Microwave Irradiation on Starch
[J]. FOOD SCIENCE, 2018, 39(13): 310-316.
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[12] |
GOU Anna, PAN Xinyu, BAI Dingding, ZHONG Kai, RAN Yun, HUANG Yina, GAO Hong.
Antioxidant Properties of Anthocyanins Extract from Habenaria ciliolaris Kranzl
[J]. FOOD SCIENCE, 2018, 39(11): 152-158.
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[13] |
ZHENG Zhiqiang, LI Baolin, HAO Limin, GUO Shuntang.
Effects of Different Proteases on Antioxidant Activities of Wheat Gluten Hydrolysates
[J]. FOOD SCIENCE, 2017, 38(7): 161-166.
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[14] |
SUN Yulin, DAI Hongjie, WEN Jing, ZHANG Wei, ZHAO Juan, TIAN Li, CHEN Daohai.
Optimization of Enzymatic Deproteinization of Polysaccharides from Cuttlefish Muscle (Sepia lycidas) and Its in Vitro Free Radical Scavenging Potential
[J]. FOOD SCIENCE, 2017, 38(18): 251-258.
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[15] |
YANG Yunshu, JIANG Zitao, LI Rong.
Evaluation of Free Radical Scavenging Ability and Antioxidant Activity of Flavonoids from Choerospondias axillaris Fruits Using Cell Model
[J]. FOOD SCIENCE, 2016, 37(9): 92-97.
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