[1] |
XING Chen, WANG Lijuan, WANG Xiaoqin.
Recent Studies on Free and Bound Phenolic Compounds in Edible Plants: A Review
[J]. FOOD SCIENCE, 2020, 41(5): 266-275.
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[2] |
WANG Xinxi, DENG Yong.
Experience and Enlightenments Drawn from Comprehensive Management of Health and Functional Food Market in Japan
[J]. FOOD SCIENCE, 2020, 41(5): 331-337.
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[3] |
LU Jike, CHEN Pei, CAO Nana, CHEN Chen, YI Juanjuan, HAO Limin.
Recent Advances in miRNA and Functional Foods against Ionizing Radiation
[J]. FOOD SCIENCE, 2020, 41(15): 295-300.
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[4] |
LIU Wei, HU Xiaozhen, ZHU Li, GAN Jianhong, LU Ying, TAO Ningping, WANG Xichang, XU Changhua.
Recent Progress in Research and Application of Ganoderma lucidum Triterpenoids
[J]. FOOD SCIENCE, 2019, 40(5): 309-315.
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[5] |
WANG Ying, ZHAO Meng, HUANG Xue, FANG Yapeng.
Progress in Microencapsulation of Functional Food Ingredients by Complex Coacervation Method
[J]. FOOD SCIENCE, 2018, 39(9): 265-271.
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[6] |
GUO Limin, ZHANG Wensheng, LI Shiming.
Progress in the Generation and Health Risks of Methylglyoxal in Foods and Methylglyoxal-Scavenging Agents from Natural Products
[J]. FOOD SCIENCE, 2018, 39(7): 263-269.
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[7] |
PANG Guangchang, CHEN Qingsen, HU Zhihe, XIE Junbo.
On the Relationship between Food Nutrition and Immunometabolism
[J]. FOOD SCIENCE, 2018, 39(1): 1-15.
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[8] |
LIU Zhongmei1, XU Yigang1, QU Min2, MO Chunsheng2, LIU Xinliang1, LI Sulong1,*.
Development of Target-Enriched Multiplex PCR Assay for Simultaneous Detection of Three Foodborne Pathogens
[J]. FOOD SCIENCE, 2016, 37(4): 186-190.
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[9] |
HUI Bodi, ZHANG Xu, GONG Ping.
A Review on the Application of Food Materials in Functional Foods in China
[J]. FOOD SCIENCE, 2016, 37(17): 296-302.
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[10] |
JIN Xin, ZANG Xixi, GE Yazhong, DENG Qianchun, GAO Qing, CHEN Peng, HUANG Fenghong.
Recent Progress in Studies and Development of Anti-visual Fatigue Functional Foods and Their Functional Components
[J]. FOOD SCIENCE, 2015, 36(3): 258-264.
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[11] |
ZHANG Yang, SUN Heping, LIU Zhuo, ZHOU Hongli.
Antioxidant Effect of Perilla Oil on Ethanol-Induced Oxidative Stress in Mice
[J]. FOOD SCIENCE, 2015, 36(23): 279-282.
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[12] |
CUI Jie, LI Lin,ZHANG Qiaohui, DONG Shibin, WANG Jianzhong.
Optimization of Enzymatic Hydrolysis Whole Apricot (Armeniaca sibirica) Kernel and Biological Activities of Its Hydrolysate
[J]. FOOD SCIENCE, 2015, 36(19): 153-158.
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[13] |
GUANG Cuie, SHANG Jiangang, JIANG Bo, Franco MILANI, Robert Dick PHILLIPS, ZHANG Hailing.
Antihypertensive Effect of Lactotripeptides VPP and IPP in Randomized Placebo-Controlled Trials: A Comprehensive Meta-Analysis
[J]. FOOD SCIENCE, 2015, 36(17): 212-217.
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[14] |
LI Yang, WANG Xingya, WANG Xixi, PANG Guangchang*.
Lactate Metabolic Flux Analysis and Metabolic Control Analysis: Quantitative Evaluation Method of Functional Foods
[J]. FOOD SCIENCE, 2015, 36(1): 185-190.
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[15] |
ZHANG Ying, TANG Wei-min, NI Ma, LI Jiao-jie, NI Ma-Dun zhu, GONG Ling-xiao, CHEN Xiao-jian,LIU Ye-feng, BIAN Ba, WU Xiao-qin.
Effects of Tibetan Turnip and Its Processed Products on Human Tolerance to Hypoxia
[J]. FOOD SCIENCE, 2014, 35(3): 178-182.
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