[1] |
MEI Xing, WANG Guang, TIAN Rui, LIU Yu, XIA Lanxin, TIAN Cheng, LI Wei, CHENG Chao.
Antioxidant Properties of Five Phycocyanins with Different Purities
[J]. FOOD SCIENCE, 2021, 42(5): 17-23.
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[2] |
HAO Shuai, LI Shuang, WANG Jing, WU Tingting, ZHANG Jiawen, WANG Chengtao.
RNA-seq Transcriptomic Analysis of Phycocyanin in Regulating the Inhibition of Non-small Cell Lung Cancer Cells
[J]. FOOD SCIENCE, 2020, 41(5): 93-101.
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[3] |
HAO Shuai, LI Shuang, WANG Jing, LIU Yuanpu, ZHAO Lei, ZHANG Jiawen, WANG Chengtao.
miRNA-seq Analysis for Deciphering the Inhibitory Mechanism of Phycocyanin on A549 Cell Activity
[J]. FOOD SCIENCE, 2020, 41(21): 91-98.
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[4] |
ZHANG Xiuyao, CAI Xinxin, ZHANG Xiaoyi, LI Ruifen.
Rapid Determination of Tetrodotoxin in Fresh and Processed Aquatic Products by Two-Dimensional Ultra-high Performance Liquid Chromatography-Triple Quadrupole/Linear Ion Trap Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(18): 311-316.
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[5] |
HAO Shuai, YAN Yan, LI Shuang, HUANG Weiwei, WANG Chengtao.
Effect of C-Phycocyanin as a Food Pigment on Proliferation and Apoptosis of Non-small Cell Lung Cancer A549 Cells
[J]. FOOD SCIENCE, 2019, 40(3): 158-164.
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[6] |
YU Ping, XU Chaochao, ZHU Pengzhi.
Optimization of Critical Medium Components for Phycocyanin Production by Recombinant Escherichia coli Using Response Surface Methodology
[J]. FOOD SCIENCE, 2018, 39(16): 161-167.
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[7] |
ZHANG Bo, HE Fei, CAI Jian, WANG Yunhe, DUAN Changqing, HAN Shunyu.
Effect of Toasting Intensity and Wood Grain on Polyphenolic Compounds and Aroma Components in Oak (Quercus petraea) Heartwood
[J]. FOOD SCIENCE, 2017, 38(20): 70-82.
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[8] |
WANG Meiju, TAO Mingxuan, NIU Wenying, ZHU Cheng, YE Liyue, XING Jia.
Antioxidant Effects of Purified Polyphenols from Leaves of Punica granatum L. on Kidney, Heart and Immune Organs in Mice with Acute Alcoholic Liver Injury
[J]. FOOD SCIENCE, 2016, 37(1): 208-212.
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[9] |
TIAN Panpan, CHENG Chao, WANG Xingping.
Purification of Phycocyanin from Nostoc spharoids Kützing by Stepwise Salting-out and Aqueous Two-Phase Extraction
[J]. FOOD SCIENCE, 2015, 36(24): 16-22.
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[10] |
ZHANG Fayu, ZHAO Bingbing, CHEN Yu, YUAN Mengyuan, WANG Jiaquan.
Extraction and Purification of Phycocyanin by the Combined Use of Two-Step Salt Precipitation and Aqueous Two-Phase Extraction from Blue Algae
[J]. FOOD SCIENCE, 2015, 36(22): 6-10.
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[11] |
CHENG Chao, XUE Feng, LI Wei, WANG Xing-ping.
Degradation Dynamics of Phycocyanin and Its Chroma from Nostoc sphaeroides Kützing
[J]. FOOD SCIENCE, 2014, 35(9): 16-19.
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[12] |
YAO Juan-juan1, CHEN Cheng1, YU Qun-li1,*, ZHANG Wen-hua2, LI Ru-ren1.
Eating Quality and Nutritional Components of Heart from Different Beef Cattle Crossbreeds
[J]. FOOD SCIENCE, 2014, 35(6): 113-116.
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[13] |
SUN Fang, WANG Hong-yang, WANG Jie, LI Xing, TANG Yun-ming.
Functional Groups of Malate Dehydrogenase from Duck Heart
[J]. FOOD SCIENCE, 2014, 35(15): 212-215.
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[14] |
SUN Fang,HU Rui-bin,REN Mei-feng,TANG Yun-ming*.
Isolation, Purification and Characterization of Malate Dehydrogenase from Duck Heart
[J]. FOOD SCIENCE, 2013, 34(23): 239-244.
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[15] |
GUO Jing,WANG Feng,CUI Zheng-gang,LIU Li-ming.
Separation and Purification of Phycocyanin by Combined Use of Expanded Bed and Packed Bed
[J]. FOOD SCIENCE, 2013, 34(10): 107-111.
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