[1] |
ZOU Zhaojia, ZHENG Jie, HUANG Caihuan, LIU Fu, OU Shiyi.
Preparation and Cytotoxicity of Acrolein-Alanine Adduct
[J]. FOOD SCIENCE, 2021, 42(9): 1-6.
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[2] |
ZHUO Yiyun, Lü Jing, LIU Ying, WANG Zilong, LIU Man, LIANG Hui.
Nattokinase Alleviates Alcoholic Liver Injury and Modulates Immune Function in Rats
[J]. FOOD SCIENCE, 2019, 40(7): 156-162.
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[3] |
WANG Wenjuan, CAI Xiaofang, TANG Jie, ZHANG Xirong, FENG Di.
Application of in Vitro Bioassays in Safety Evaluation of Food Contact Materials: A Review
[J]. FOOD SCIENCE, 2019, 40(15): 277-284.
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[4] |
WANG Haimei, LI Yingying, HOU Juncai, JIANG Chenggang, LI Dongfei, LU Jiayin, ZHAO Yuehan, PANG Shiyue.
Biological Activity and Stability of New Peptide Derivative KW-WK from Bovine Lactoferricin
[J]. FOOD SCIENCE, 2018, 39(20): 57-62.
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[5] |
WU Hao, WANG Yiying, ZHEN Tianyuan, LUO Dan, ZHANG Xiao, YANG Shaolan, WANG Chengrong.
Optimization of Enzymatic Reaction between Chitosan and Gallic Acid for Enhanced Antioxidative Activity and Reduced Cytotoxicity
[J]. FOOD SCIENCE, 2017, 38(2): 227-232.
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[6] |
YANG Longping, YAN Wenjing, HUANG Mingming, QIAO Weiwei, ZHANG Jianhao.
Antimicrobial Activity of Lysozyme-Functionalized Gold Nanoparticles
[J]. FOOD SCIENCE, 2017, 38(14): 84-90.
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[7] |
WU Juan, LIU Yiming, LI Xia, WANG Jingfeng.
Cytotoxicological Test of Photoactivated Curcumin
[J]. FOOD SCIENCE, 2016, 37(3): 205-210.
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[8] |
XIONG Tao, LIU Yanyan, HUANG Tao, HUANG Qiaofen.
Acid, Bile Tolerance and Adhesion Properties of Lactobacillus paracasei NCU622
[J]. FOOD SCIENCE, 2015, 36(5): 93-98.
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[9] |
ZHENG Dong-dong1, BI Wang-lai1, WANG Hong-xun2, LIU Zhi-guo1, DING Hong-bo1, LI Rui1,3,*.
stx Genotypes and Virulence Characteristics of E. coli O157:H7 Strains Isolated from Meat Products Commercialized in Wuhan
[J]. FOOD SCIENCE, 2014, 35(8): 94-98.
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[10] |
YE Qiong-xian, MIAO Ai-qing, CHENG Yue, CHEN Jian-ping, WANG Dong-mei.
Extraction, Analysis and Bioactivity of Dark Tea Polymeric Polyphenols Prepared from Camellia sinensis var. Baiye Dancong
[J]. FOOD SCIENCE, 2014, 35(5): 69-74.
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[11] |
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Research advances about nonoxidation ethanol metabolic products----Fatty acid ethyl esters
[J]. FOOD SCIENCE, 2013, 34(3): 290-293.
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[12] |
ZHANG Yi-fan,LIU Gong-guan,LIU Qian,LIU Xue-bo*.
Inhibitory Effect of Eriodictyol on Free Radical-induced Damage to Biological Macromolecules and Its Cytotoxicity on HepG2 Cells
[J]. FOOD SCIENCE, 2013, 34(17): 126-130.
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[13] |
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Effects of Bioactive Polysaccharides on Immunocompetence of Human NK Cells
[J]. FOOD SCIENCE, 2013, 34(1): 315-318.
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[14] |
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Development and Optimization of a Specialized Multi-enzyme Complex for the Production of Soybean Oligopeptides with High Degree of Hydrolysis
[J]. FOOD SCIENCE, 2012, 33(23): 254-258.
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[15] |
DOU Shen,LIAO Yong-hong,YANG Chun-xia,XU Man.
Effect of Microwave Pre-treatment on Degree of Hydrolysis of Defatted Soybean Meal Protein
[J]. FOOD SCIENCE, 2012, 33(2): 119-123.
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