[1] |
LI Xidong, SUN Shaoxia, LIANG Yanan, SHI Tala, MI Wei.
Hawthorn Proanthocyanidins and Vitamin C Attenuate Liver Oxidative Stress in Insulin Resistance Rats through the Wnt/β-catenin Signaling Pathway
[J]. FOOD SCIENCE, 2021, 42(17): 186-192.
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[2] |
WU Xuejiao, ZHAO Lichao, FANG Xiang, GUO Yingyu, LIANG Wen’ou, MA Yuhao, WANG Li.
Progress in Understanding the Interaction between Bioactive Components of Soybean and Gut Microbiota
[J]. FOOD SCIENCE, 2021, 42(13): 265-272.
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[3] |
FANG Yuan, CUI Nan, DAI Yinyin, LIU Suwen, CHANG Xuedong.
Effect of Preparation Methods on Physicochemical Properties of Hawthorn Pectin
[J]. FOOD SCIENCE, 2021, 42(11): 130-136.
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[4] |
WEI Lianhui, SONG Shumin, DONG Yan, SHI Jie, WANG Jiaojiao, LI Baolong, SUN Xingrong.
Effect of Hemp Seed Peptide on Blood Lipids in High-Fat Diet Fed Rats
[J]. FOOD SCIENCE, 2021, 42(11): 161-167.
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[5] |
CHEN Sirui, TANG Ying, DONG Dan, JIANG Ying, HE Hongying, WANG Jinling.
Variation of Bioactive Components in Red Raspberry Juice during Fermentation for Deacidification
[J]. FOOD SCIENCE, 2021, 42(10): 241-248.
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[6] |
ZHAO Yanyan, ZHAO Shengming, LI Shuai, KANG Zhuangli, WANG Zhengrong, ZHU Mingming, ZHAO Lu, MA Hanjun, HE Hongju.
Effect of Polysaccharides from Hawthorn Leaves on the Quality and Antioxidant Activity of Fermented Milk
[J]. FOOD SCIENCE, 2020, 41(2): 73-79.
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[7] |
ZHANG Yanhua, WANG Xiong, WANG Wenli, ZHANG Lei, CHE Huilian, ZHANG Yali.
Effects of Grape Seed Proanthocyanins on High-Fat and High-Sugar Diet-Induced Metabolic Syndrome in Rats
[J]. FOOD SCIENCE, 2020, 41(1): 112-120.
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[8] |
CHEN Ximiao, LI Meiying, XU Qiuli, XIONG Chuxin, SUN Yuanming.
Changes in Polyphenol Contents and Antioxidant Activity in Hawthorn (Crataegus pinnatifida Bunge) during Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2019, 40(5): 31-37.
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[9] |
SUN Siming, XU Hongwei, GUO Kaiyuan, GUO Mengran, CUI Shengnan, CUI Tong, TAN Jianxin.
Effect of Hawthorn Proanthocyanidins on Proliferation and Apoptosis of Human Hepatocellular Carcinoma SMMC-7721 Cells
[J]. FOOD SCIENCE, 2019, 40(5): 189-196.
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[10] |
ZHANG Qian, ZHENG Yaying, LI Yan, JIANG Zhengqiang, LIU Haijie.
Effect of High-Voltage Electrostatic Field on Bioactive Components and Antioxidant Activity of Peanut Sprouts
[J]. FOOD SCIENCE, 2019, 40(17): 190-195.
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[11] |
CHEN Shujun, ZHANG Junmei, LI Jiayi, ZHENG Jie, XING Huiya, WU Mengyue.
In Vivo Hypolipidemic, Hypoglycemic and Antioxidant Properties of Functional Vinegar Powder Made from Minor Grains
[J]. FOOD SCIENCE, 2019, 40(13): 155-160.
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[12] |
FENG Yicheng, MOU Dehua.
Changes in Active Components and Antioxidant Activity of Hawthorn during Simulated Gastrointestinal Digestion in Vitro
[J]. FOOD SCIENCE, 2018, 39(7): 139-145.
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[13] |
WANG Wei, MOU Dehua, LI Dandan.
Antibacterial Activity and Mechanism of Hawthorn Pectin Oligosaccharides
[J]. FOOD SCIENCE, 2018, 39(3): 110-116.
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[14] |
WU Yongxiang, WU Liping, HU Xiaoqian, KIM Taewan.
Effect of Solid-State Fermentation with Various Fungi on Main Bioactive Components of Pteridium aquilinum and Their Antioxidant and Anti-Inflammatory Activities in Vitro
[J]. FOOD SCIENCE, 2018, 39(24): 168-174.
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[15] |
MA Yu, HUANG Yongguang, TANG Dongya, PAN Chengjin.
Flavor Characteristics and Bioactive Components of Pure Honeysuckle Flower Liquor Produced by Solid-State Fermentation
[J]. FOOD SCIENCE, 2018, 39(24): 249-255.
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