[1] |
QI Xue’er, MAO Junlong, YAO Hui, QI He, WU Tianxin, SHUI Shanshan, ZHANG Bin.
Effect of Protein Oxidation on the Quality Attributes of Solenocera crassicornis Muscle
[J]. FOOD SCIENCE, 2021, 42(18): 15-21.
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[2] |
CUI Jingai, WANG Siji, LIU Chang, YU Ting, CHEN Xiaoping.
Protective Effect and Mechanism of Inonotus obliquus Polysaccharide on Blood Lipids and Liver in Hyperlipidemia Rats Induced by High-Fat Diet
[J]. FOOD SCIENCE, 2020, 41(19): 185-190.
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[3] |
ZHANG Yadan, ZHAO Mengqian, YANG Yujiao, XU Youzhi, WANG Zijun, WANG Yanjun, XU Diya, ZHANG Lin, ZHOU Binbin.
Extraction of Polysaccharides from Dendrobium officinale and Their Inhibition Effect on Hydroxyl Radical-Induced Apoptosis of SH-SY5Y Cells
[J]. FOOD SCIENCE, 2020, 41(14): 286-293.
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[4] |
LI Zhijun, BAO Haiying.
Photoinduced Toxicity and Mechanism of Action of Dibutyl Phthalate
[J]. FOOD SCIENCE, 2019, 40(21): 156-162.
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[5] |
DENG Xiaorong, LEI Yongdong, LU Shiling, LIU Juan, ZHANG Jian.
Effect of Protein Oxidation on Biochemical Properties of Coregonus peled Sarcoplasmic Proteins
[J]. FOOD SCIENCE, 2019, 40(18): 22-27.
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[6] |
QIN Junwei, LEI Yongdong, QIU Hengheng, GUO Xin, ZHU Xinrong, ZHANG Jian.
Effect of Hydroxyl Radical Oxidation on Degradation of Myofibrillar Proteins from Coregonus peled
[J]. FOOD SCIENCE, 2019, 40(15): 31-36.
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[7] |
LIU Qishun, CHEN Wei, GONG Fengqin, TAN Haidong, YIN Heng.
Synthesis and Antioxidant Activity of Selenium-Containing Konjac Oligo-glucomannan
[J]. FOOD SCIENCE, 2019, 40(13): 68-73.
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[8] |
CHEN Sinan, WANG Xinyi, LI Mengting, HE Liangliang, WANG Qilei, WANG Guojiao, WANG Weidong, CAO Wei, CHENG Ni.
Effects of Different Solvent Extracts from Schisandra chinensis Bee Pollen on Hepatic Lipid Peroxidation and DNA Oxidative Damage
[J]. FOOD SCIENCE, 2019, 40(11): 146-151.
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[9] |
KUANG Hui, FENG Jianwen, FAN Qian, WANG Ping, WANG Jinling.
Composition Analysis and in Vitro Anti-Lipid Peroxidation Activity of Red Raspberry Polyphenols
[J]. FOOD SCIENCE, 2018, 39(3): 83-89.
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[10] |
JING Yongshuai, ZHANG Ruijuan, WU Lanfang, SU Lei, LI Chao, ZHANG Danshen.
Preparation, Structural Characteristics and Bioactivity of Polysaccharide-Iron Complex from Radix Glehniae
[J]. FOOD SCIENCE, 2018, 39(24): 65-70.
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[11] |
XIAO Lan, WANG Wei, WU Yujiao, DU Xin, LI Cheng.
Antihypoxia Activity of Yak Blood Oligopeptides and Underlying Mechanism
[J]. FOOD SCIENCE, 2018, 39(23): 149-154.
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[12] |
ZHANG Liyuan, CHEN Ru, TIAN Hao, HE Ling.
Effect of Superfine Grinding on Physicochemical Properties and Hydroxyl Radical Scavenging Capacity of Apple Dietary Fiber
[J]. FOOD SCIENCE, 2018, 39(15): 139-144.
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[13] |
JIA Benpan, YUAN Xiaojin, FAN Zhiyi, HU Jing, LI Juxiu.
Water-Soluble Advanced Glycation End Products from Bread Crust Cause Oxidative Damage to Human Kidney Tubular Epithelial Cells
[J]. FOOD SCIENCE, 2018, 39(1): 136-141.
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[14] |
ZHAO Yue, LI Rong, JIANG Zitao.
Cytotoxicity Evaluation of Total Flavonoids and Recognition of Hydroxyl Radical Scavenging Components from Cichorium endivia L. Seeds
[J]. FOOD SCIENCE, 2017, 38(9): 179-184.
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[15] |
ZHANG Peng, WANG Xiangxing, YANG Yaping, LI Shiming, ZHAO Hui, LUO Yanping.
The Alcoholic Extract of Capparis zeylanica Linn Protects against Oxidative Damage in Saccharomyces cerevisiae: An Investigation into the Mechanism
[J]. FOOD SCIENCE, 2017, 38(7): 49-54.
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