| [1] |
LÜ Bowen, GENG Xiaoqian, ZHANG Yueshu, YU Ze, LI Chunqiang, SHAO Junhua.
Effect of Pyrophosphate on the Dissociation of Natural and Oxidized Actomyosin
[J]. FOOD SCIENCE, 2021, 42(8): 10-16.
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| [2] |
ZHAO Honglei, CHANG Jingyao, CHEN Jiaxin, WANG Hao, LIU Hui, KONG Baohua, LIU Qian.
Novel Strategies for Reducing Phosphates in Emulsified Meat Products: A Review of Phosphate Replacers and New Processing Technologies
[J]. FOOD SCIENCE, 2021, 42(7): 329-335.
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| [3] |
JIANG Yunjia, LIU Jinyan, XU Saijun, WANG Yang, ZHANG Bin, CHENG Zhong, XU Yang, XIE Yong.
The Freshener Inosine 5’-Monophosphate Disodium Aggravates Lipid Metabolic Disorder in Elderly db/db Mice
[J]. FOOD SCIENCE, 2021, 42(15): 150-158.
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| [4] |
SUN Yue, GENG Xiaoqian, ZHANG Yueshu, WANG Shi, SHI Rui, ZHAO Hongfei, LI Chunqiang.
Effects of Sodium Pyrophosphate on Transglutaminase Catalyzed Cross-Linking and Gel Properties of Oxidized Pork Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(2): 15-21.
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| [5] |
LI Shuang, LI Feng, JIAO Yang.
Effects of Different Additives on Dielectric Properties and Water Mobility of Silver Carp Surimi and Surimi Products
[J]. FOOD SCIENCE, 2020, 41(15): 54-63.
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| [6] |
CHENG Jing, LIU Ying, LIU Yaojie, ZHAO Jiang, JI Yanglin, LIU Dong, WANG Hao.
Carnosic Acid Reduces Free Fatty Acid (FFA)-Induced Lipid Accumulation in HepG2 Cells by Activating Adenosine 5’-Monophosphate Activated Protein Kinase (AMPK)
[J]. FOOD SCIENCE, 2020, 41(11): 171-178.
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| [7] |
GUO Lixia, ZHANG Yonghong, YIN Zhongyi, PU Yuhan, ZHENG Xuxu.
p-Synephrine Suppresses Hepatic Glucose Production via the AMPK-FoxO1 Signaling Pathway in HepG2 Cells
[J]. FOOD SCIENCE, 2019, 40(5): 156-161.
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| [8] |
WANG Yu, LI Jixin, LI Jingwei, HAO Lanlan, HU Yanyun, WANG Bo, JIANG Yumei.
Effect of Postharvest BTH Treatment on Aroma Monoterpenes and Key Metabolic Enzymes in ‘Yujinxiang’ Melon
[J]. FOOD SCIENCE, 2019, 40(5): 214-221.
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| [9] |
GAO Yongfang, GONG Yuxia, YANG Yayuan, HAN Ling, YU Qunli, ZHU Yueming, HAN Guangxing, BO Wenxi.
Effect of Adenosine Monophosphate-Activated Protein Kinase (AMPK) Activity on Glycolysis, Intramuscular Environment and Quality of Beef during Postmortem Aging
[J]. FOOD SCIENCE, 2019, 40(17): 45-52.
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| [10] |
LIU Zhenzhen, LI Rong, TANG Shuhua, HUANG Xianyong, ZHANG Wanjing, LI Yongjie, JIANG Zitao.
Separation and Enrichment of Casein Phosphopeptides Using SiO2@TiO2 Composite
[J]. FOOD SCIENCE, 2019, 40(11): 75-81.
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| [11] |
QIAN Chang, XUE Siwen, XU Xinglian, ZHOU Guanghong.
Effects of Ultra-high Pressure Processing and Sodium Tripolyphosphate Contents on Water-Holding Capacity of Myosin Gel and Its Heat-Induced Gelation Process
[J]. FOOD SCIENCE, 2019, 40(1): 92-101.
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| [12] |
CHEN Si, WANG Li, XIA Mingxing, WU Dongzhi, LIAO Yunxia, WANG Kaituo, ZHENG Yonghua.
Effect of β-Aminobutyric Acid Treatment on Redox Status and Induction of Disease Resistance in Postharvest Peach Fruits
[J]. FOOD SCIENCE, 2019, 40(1): 209-215.
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| [13] |
HE Jingru, LIU Xue, CHEN Wenxue, CHEN Weijun, CHEN Haiming.
Antibacterial Activity and Mechanism of (-)-β-Pinene against Salmonella
[J]. FOOD SCIENCE, 2019, 40(1): 44-49.
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| [14] |
ZHOU Hui, LIU Jing, HOU Wenfeng, WANG Yaoqing, ZHANG Wenyan, XU Bo, MA Chengjun, LI Ji, MENG Qingguo, SUN Xiling, WANG Zhenhua.
Protective Effect of Berberine on Oleic Acid-Induced Injury in Human Aortic Endothelial Cells via AMPK-eNOS Activation
[J]. FOOD SCIENCE, 2018, 39(5): 213-219.
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| [15] |
YIN Xiaojie, CHEN Gang, JIAN Suping, ZHENG Shudan, HUANG Lishan, SHI Jianxin.
Effects of Diammonium Phosphate on the Fermentation Performance and Volatile Composition of Jujube Wine
[J]. FOOD SCIENCE, 2018, 39(4): 132-137.
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