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HUANG Jing, ZENG Wei, CHEN Jianping, WANG Xiaoyin.
Inhibitory Effect and Mechanism of Lotus Seedpod Polysaccharides on Cervical Cancer HeLa Cells
[J]. FOOD SCIENCE, 2026, 47(8): 207-224.
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LUO Yanghe, ZENG Shi’ai, LI Luoxin, XIE Chong, YAN Jingkun, LI Yuting, LUO Yingjie, ZHAO Lei.
Inhibitory Mechanism of A-type Oligomeric Proanthocyanidins from Abscising Litchi Fruits on Proinflammation Induced by Litchi Thaumatin-like Protein
[J]. FOOD SCIENCE, 2024, 45(8): 145-152.
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WANG Xiaoyun, ZHANG Ting, HUANG Jian, SHI Liu, CHEN Sheng, GUO Xiaojia, WANG Lan, WU Wenjin, SUN Weiqing, Xiong Guangquan.
Antibacterial Effects and Mechanisms of Three Polyphenols against Shewanella putrefaciens
[J]. FOOD SCIENCE, 2024, 45(16): 1-9.
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WU Yongxiang, LIU Gang, JIANG Yao, ZHOU Benwang, JI Ximei, ZHENG Guang, WANG Yang, SHE Xinsong.
Effect of Mixed-Mold Fermentation on the Bacterial Community Structure and Quality of Fast Fermented Fish Sauce Made from Mandarin Fish Viscera
[J]. FOOD SCIENCE, 2024, 45(16): 88-96.
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ZHANG Luocheng, XIANG Jie, XIAO Junsong, DING Zhiqian, WU Hua.
Hypoglycemic Effect of Lotus Seedpod Procyanidin on Diabetic Wistar Rats Induced by Streptozotocin
[J]. FOOD SCIENCE, 2023, 44(9): 88-95.
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QIAO Leilei, YANG Min, QIN Juanjuan, LIAO Haizhou, JI Wei, LI Qian.
Properties and Proanthocyanidin-Loading Capacity of Acid-Induced Micellar Casein-Sodium Alginate Emulsion Gels
[J]. FOOD SCIENCE, 2023, 44(16): 50-60.
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SU Chenlu, AI Lianzhong, WU Yan, LAI Phoency, WANG Yi, ZHANG Hui, SONG Zibo.
Non-enzymatic Browning Kinetics of Tamarind Seed Coat Proanthocyanidins System Affected by Food Formulation Factors
[J]. FOOD SCIENCE, 2022, 43(5): 26-38.
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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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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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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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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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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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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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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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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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