| [1] | GONG Lingxiao, CAO Wenyan, ZHANG Ying, ZHANG Huijuan, LIU Yingli, WANG Jing,. 
														
															Anti-α-Glucosidase Activities and Bioactive Components of Tibetan Hull-Less Barley Bran Extracts
														[J]. FOOD SCIENCE, 2017, 38(6): 179-184. | 
																																																																																
													| [2] | LI Pengcheng, PIAO Chunhong, ZHANG Lan, ZHANG Yu, LI Xiang, ZHAO Ziying, WANG Yuhua, LIU Junmei, YU Hansong. 
														
															Antidiabetic Effect and Mechanism of Flavonoids Extracted from Bunckwheat Hulls in Type 2 Diabetic Rats
														[J]. FOOD SCIENCE, 2017, 38(5): 244-250. | 
																																																																																
													| [3] | ZENG Jing, GUO Jianjun, YUAN Lin. 
														
															Improvement of the Thermal Activity and Stability of Hyperthermophilic α-Amylase ApkA by Site-Directed Mutagenesis
														[J]. FOOD SCIENCE, 2017, 38(2): 20-26. | 
																																																																																
													| [4] | WANG Haili, LI Li, CHEN Mo, YANG Chunxiang, WANG Jing, YU Chen. 
														
															Gas Chromatography-Mass Spectrometry Method for Rapid Detection of Geraniol and α-Terpilenol in Ethylene-Vinyl Alcohol Copolymer Active Food Packaging Film
														[J]. FOOD SCIENCE, 2017, 38(2): 306-310. | 
																																																																																
													| [5] | Lü Pin, FAN Sufang, SONG Nan, WANG Luqi, SUN Yong, ZHAO Junxia, ZHANG Yan. 
														
															Iso-Suillin Inhibits VSMC Phenotypic Modulation via Repressing Ubiquitination-Mediated SM22α Degradation
														[J]. FOOD SCIENCE, 2017, 38(15): 208-214. | 
																																																																																
													| [6] | GE Shuangshuang, ZHANG Wenwen, LI Kun, XU Juan, LIU Lanxiang, ZHENG Hua, ZHANG Hong. 
														
															Antioxidant Activity and Mechanism in Vitro of Phyllanthus emblica L. Seed Oil
														[J]. FOOD SCIENCE, 2017, 38(15): 127-134. | 
																																																																																
													| [7] | GE Shuangshuang, ZHANG Wenwen, LI Kun, FENG Ying, GAN Jin, ZHENG Hua, ZHANG Hong. 
														
															Separation and Purification of α-Linolenic Acid from Phyllanthus emblica L. Seed Oil by Silver Iron Complexation
														[J]. FOOD SCIENCE, 2017, 38(14): 213-220. | 
																																																																																
													| [8] | BAI Zhangzhen, ZHANG Yanlong, YU Rui, LI Jian, NIU Lixin. 
														
															Comparison of Different Extraction Methods for Seed Oil from the ‘Fengdan’ Peony Cultivar
														[J]. FOOD SCIENCE, 2017, 38(1): 136-141. | 
																																																																																
													| [9] | BI Yunfeng, JIANG Renfeng, HE Shu, REN Dayong, XU Linlin, SHEN Minghao. 
														
															D-Lactitol as a Substitute for Isopropyl-β-D-Thiogalactoside to Induce Recombinant Protein Expression
														[J]. FOOD SCIENCE, 2016, 37(7): 128-133. | 
																																																																																
													| [10] | SUN Yajun, WANG Liang, YAN Qiumin, LEI Bin, HU Zhongping, YE Guoguo, LUO Ling, QU Tingqi. 
														
															Optimization of Ultrasonic-Assisted β-Cyclodextrin Inclusion Complexation for Purifying α-Linolenic Acid from Sacha Inchi Oil
														[J]. FOOD SCIENCE, 2016, 37(24): 68-73. | 
																																																																																
													| [11] | LI Yun, WANG Fang, ZOU Wei, WANG Xuesong, CAI Hongyan, CHEN Xuan, SUN Wei, SHEN Wangyang. 
														
															Physicochemical Properties of Inclusion Complex of Quercetin with 6-O-α-D-Maltosyl-β-Cyclodextrin
														[J]. FOOD SCIENCE, 2016, 37(21): 38-42. | 
																																																																																
													| [12] | LI Yan, LI Xin, LIU Jingling, ZHANG Chenlu, LIANG Zongsuo. 
														
															Purification and Bioactivity Evaluation of Proanthocyanidins from Spatholobi Caulis
														[J]. FOOD SCIENCE, 2016, 37(17): 45-51. | 
																																																																																
													| [13] | ZHAO Xiaoxiao, ZHANG Huiru, MENG Suxiang, LI Ming, JIAO Zhiqiang, LI Chuanmin. 
														
															Inhibitory Effect of Endophytic Fungal Polysaccharide from Gynostemma pentaphyllum on α-Glycosidase
														[J]. FOOD SCIENCE, 2016, 37(17): 70-75. | 
																																																																																
													| [14] | TAN Lin, ZHENG Xiaoyan, WANG Jiashui, MA Funing, KANG Youfa, ZANG Xiaoping, MA Weihong. 
														
															Antioxidant Activity and Inhibitory Activity of Ethanol Extract from Ficus auriculata Fruits against α-Glucosidase and Acetylcholine Esterase
														[J]. FOOD SCIENCE, 2016, 37(13): 77-81. | 
																																																																																
													| [15] | XU Donglan, WANG Qingchuan, ZENG Xiaoxiong, SUN Yi. 
														
															Interaction Properties of Caffeoylquinic Acid Derivatives from Ilex kudingcha C. J. Tseng with α-Amylase
														[J]. FOOD SCIENCE, 2016, 37(13): 6-12. |