| [1] |
ZHENG Yan, ZHANG Xinyun, SUI Yong.
Effect of Lotus Seedpod Procyanidins on Bread Quality and Functional Properties
[J]. FOOD SCIENCE, 2020, 41(8): 62-68.
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| [2] |
WANG Chuyan, ZHANG Jigang, YANG Liuqing, LI Kexin, CAI Jingmin, HU Yong, OU Xiaohua.
Comparative Effects of Fermentation with Three Species of Lactic Acid Bacteria on Polyphenol and Proanthocyanidin Contents and Antioxidant Activity of Blueberry Fruit
[J]. FOOD SCIENCE, 2020, 41(24): 87-94.
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| [3] |
HAN Hedan, DU Yuemei, WANG Hai, ZHAO Yanmeng, GAO Liping.
Protective Effect of Oligomeric Grape Seed Proanthocyanidins on Cisplatin-Induced Mitochondrial Damage in HEK293 Cells
[J]. FOOD SCIENCE, 2020, 41(1): 168-174.
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| [4] |
GUO Fangming, LI Shugang, SONG Guanling, DING Yusong, FENG Gangling, NIU Qiang, XU Shangzhi, HU Yunhua.
Effect of Grape Seed Proanthocyanidins Extract on Apoptosis Induction in Human Esophageal Cancer Cells ECA109
[J]. FOOD SCIENCE, 2019, 40(9): 115-121.
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| [5] |
SUN Siming, XU Hongwei, GUO Kaiyuan, GUO Mengran, CUI Shengnan, CUI Tong, TAN Jianxin.
Effect of Hawthorn Proanthocyanidins on Proliferation and Apoptosis of Human Hepatocellular Carcinoma SMMC-7721 Cells
[J]. FOOD SCIENCE, 2019, 40(5): 189-196.
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| [6] |
ZHENG Ziyi, LI Lin, SU Dan, LI Guanghui.
Recent Progress in Development and Application of Proteins from Fish Viscera
[J]. FOOD SCIENCE, 2019, 40(17): 295-301.
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| [7] |
WEI Haocheng, SHAO Jie, HE Chuanbo, LI Man, XIONG Hejian.
In Vivo Antioxidant Capacity and Immunoenhancing Activity in Mice of Polysaccharides from Abalone Viscera
[J]. FOOD SCIENCE, 2018, 39(9): 140-144.
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| [8] |
HE Chuanbo, SHAO Jie, WEI Haocheng, XIONG Hejian, WU Guohong, MA Ying, WU Jianyong.
Antioxidant and Immunoregulatory Activity of Peptides from Abalone Visceral Protein Hydrolysate
[J]. FOOD SCIENCE, 2018, 39(5): 206-212.
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| [9] |
ZHOU Mengzhou, DING Cheng, GUAN Yafei , WU Qian.
Inhibitory Kinetics of Acrylamide by Procyanidins
[J]. FOOD SCIENCE, 2018, 39(3): 123-128.
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| [10] |
CHEN Shenru, WEI Peixiao, YE Yanjun, CHEN Jun, WENG Wuyin.
Preparation of Peptides Derived from Enzymatic Hydrolysate of Abalone Viscera and Their Inhibitory Effect on MDA-MB-231 Human Breast Cancer Cells
[J]. FOOD SCIENCE, 2018, 39(23): 120-125.
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| [11] |
LI Xin, LIU Jingling, LI Yan, GUO Wanli, WANG Dajin, LIANG Zongsuo.
Structural Analysis of Proanthocyanidins from Tetrastigma hemsleyanum Diels et Gilg
[J]. FOOD SCIENCE, 2018, 39(16): 247-255.
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| [12] |
TIE Shanshan, LIU Mengpei, ZONG Wei, ZHANG Lihua, ZHAO Guangyuan.
Effect of Dynamic High-Pressure Microfluidization on the Degree of Polymerization and Antioxidant Capacity of Proanthocyanidins
[J]. FOOD SCIENCE, 2018, 39(15): 128-131.
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| [13] |
MIN Yaoyao, ZHOU Mengzhou, LIU Zhijie, FENG Nianjie, WU Qian.
Inhibitory Effect of Oligomeric Procyanidins of Lotus Seedpod on Advanced Glycation End Products Formation in Simulated Physiological Environment
[J]. FOOD SCIENCE, 2018, 39(12): 119-125.
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| [14] |
XU Jie, LI Jixin, BI Yang, SI Min, LI Xue.
Optimization and Comparison of Ultrasonic and Microwave Assisted Extraction of Proanthocyanidins from Fresh Flowers and Essential Oil Residue of Kushui Rose
[J]. FOOD SCIENCE, 2018, 39(12): 268-275.
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| [15] |
YIN Hao, CHEN Ya, TAO Tao, XIE Bijun, SUN Zhida.
Preparation, Stability and Antioxidant Activity of Lotus Seedpod Oligomeric Procyanidin Nanoliposome
[J]. FOOD SCIENCE, 2018, 39(10): 97-105.
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