[1] |
NI Xiaofeng, YU Haining, WANG Shanshan, ZHANG Chengcheng, SHEN Shengrong.
Protection and Underlying Mechanism of Astaxanthin against Hydrogen Peroxide-Induced Oxidative Stress in PC-3 Cells
[J]. FOOD SCIENCE, 2018, 39(9): 154-162.
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[2] |
GUO Fangfang, FENG Feng*, BAI Yunfeng, LIU Lizhen, CHEN Zezhong, ZHOU Jingqing, CAO Yudi.
Determination of Four Active Compounds in Nightlily (Hemerocallis citrina) Flowers by High Performance Capillary Electrophoresis
[J]. FOOD SCIENCE, 2016, 37(4): 73-76.
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[3] |
ZHOU Jidong1, LI Yudong2.
Extraction, Structural Characterization and Antimicrobial Activity of Polysaccharides from Hemerocallis citrina Baroni
[J]. FOOD SCIENCE, 2015, 36(8): 61-66.
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[4] |
CEN Jian-wei1, LI Lai-hao1, YANG Xian-qing1, LIU Zai-jun1,2, HAO Shu-xian1, ZHOU Wan-jun1, WEI Ya1.
Optimization of Extraction Conditions of Heme from Tilapias Blood by Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2014, 35(16): 29-33.
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[5] |
YANG Li1,2, LI Xiao-dong2, LIU Shu-ying1, SUN Guo-feng2, LIN Qin-wen2, LIU Hong-zhang1,*, ZHANG Jin-zheng2.
Analysis of Free Amino Acids in Flower Buds of Hemerocallis Genus Plants by RP-HPLC
[J]. FOOD SCIENCE, 2014, 35(16): 143-147.
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[6] |
LIHe,XUXing-lian,LIChun-bao,ZHOUGuang-hong.
Orthogonal Array Optimization of Manufacturing Processes for Pasteurized Sliced Ham
[J]. FOOD SCIENCE, 2012, 33(8): 89-94.
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[7] |
YANG Wan-gen1,WANG Wei-dong1,SUN Hui-gang1,MA Mei-hu2.
Preparation of Heme-rich Polypeptides from Porcine Hemoglobin by Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2011, 32(6 ): 7-10.
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[8] |
GE Jing-wei,LUO Jun,LI Xiao-ding*,LI Jin,WANG Shu-e,HE Bo.
Optimization of Extraction of Heme from Porcine Blood Using Response Surface Methodology
[J]. FOOD SCIENCE, 2010, 31(8): 60-64.
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[9] |
YANG Wan-gen1,WANG Wei-dong1,SUN Hui-gang1,MA Mei-hu2,*.
Comparison of Proteases for Hydrolyzing Porcine Hemoglobin
[J]. FOOD SCIENCE, 2010, 31(22): 156-159.
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[10] |
YANG Wan-gen1,MA Mei-hu2,*.
Condensation of Porcine Hemoglobin Hydrolysates by Microfiltration-ultrafiltration Technology
[J]. FOOD SCIENCE, 2009, 30(24 ): 26-29.
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[11] |
GE Lan,DUAN Xiang-lin,CHANG Yan-zhong*.
Preparation of Heme Iron Liposomes
[J]. FOOD SCIENCE, 2009, 30(12): 48-51.
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[12] |
MA Mei-Hu, HUANG Qun, MA Cheng-Jin, GU Ren-Yong.
Study on Processing Nitrosyl Heme-polypeptide by Partly Hydrolyzing Porcine Hemoglobin with Protease
[J]. FOOD SCIENCE, 2006, 27(2): 131-135.
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[13] |
YANG Qing, REN Feng-Lian.
Optimum Effect Study on Flavonoids Extraction from Hemerocallis citrina
[J]. FOOD SCIENCE, 2004, 25(6): 141-143.
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[14] |
ZHONG Yao-Guang.
Study on Porcine Blood Heme Extraction by Glacial Acetic Acid
[J]. FOOD SCIENCE, 2004, 25(4): 90-95.
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[15] |
SONG Zhao-Jun, LIU Xi, LU Jian-Feng, TIAN Chun-Ping.
Study on Technology of Functional Beverage Enriched with Fe in Hydrolyzed Pig Blood
[J]. FOOD SCIENCE, 2004, 25(2): 208-210.
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