[1] |
SHAN Shan, HUANG Yanmei, ZHAO Xuelong, CHEN Wenyao, LIU Chengwei, LONG Zhong’er, LIU Daofeng,.
Detection of Escherichia coli O157:H7 by Cascade Signal Transduction System Combined with Immunochromatography
[J]. FOOD SCIENCE, 2021, 42(18): 314-320.
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[2] |
WANG Xinyi, ZHANG Yimin, LIANG Rongrong, DONG Pengcheng, LUO Xin, MAO Yanwei.
Advances in Understanding the Regulation of Meat Tenderness by Peroxiredoxin 6
[J]. FOOD SCIENCE, 2021, 42(11): 236-243.
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[3] |
ZHANG Yuanhong, YANG Yuhui, WANG Yanan, ZHANG Jiahong, GUO Haitao, SHI Yonghui, LE Guowei.
Effect of Methionine Restriction on Gut Redox Status, Inflammation and Microbiota in High-Fat Diet-Fed Mice
[J]. FOOD SCIENCE, 2019, 40(9): 99-106.
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[4] |
TIAN Xu, YANG Yuhui, WANG Yanan, ZHANG Jiahong, GUO Haitao, SHI Yonghui, LE Guowei,.
Effects of Fish Collagen Peptides on Hepatic Lipid Metabolism and Redox Status in Mice Fed with High-Fat Diet
[J]. FOOD SCIENCE, 2019, 40(3): 149-157.
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[5] |
CHEN Si, WANG Li, XIA Mingxing, WU Dongzhi, LIAO Yunxia, WANG Kaituo, ZHENG Yonghua.
Effect of β-Aminobutyric Acid Treatment on Redox Status and Induction of Disease Resistance in Postharvest Peach Fruits
[J]. FOOD SCIENCE, 2019, 40(1): 209-215.
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[6] |
WANG Zuo, WANG Lu, CHEN Zhongzheng, LAO Yang, LIU Xingyi, GAO Xiong, YAN Ni, LIN Xiaorong, ZHANG Yuanguan, LI Bin.
Oridonin-Induced Quinone Reductase Activity and Its Mechanism in Mouse Hepatoma Hepa1c1c7 Cells
[J]. FOOD SCIENCE, 2017, 38(7): 193-200.
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[7] |
CHEN Xiaoju, CAO Xinmin, JIANG Shaotong, LI Xingjiang.
Effect of Redox Potential Regulation on Metabolic Flux Distribution of Corynebacterium crenatum
[J]. FOOD SCIENCE, 2016, 37(9): 165-169.
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[8] |
GAO Qian, ZHU Zhouhai, ZENG Wanli, HUANG Haitao, ZHOU Lan, LI Xuemei, YAO Jianhua.
Progress in the Mechanism and Application of Guanosine-Binding Protein Coupled Receptor (GPCR) Family Taste Receptor Signal Transduction
[J]. FOOD SCIENCE, 2016, 37(3): 286-291.
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[9] |
LI Xingtai, ZHANG Chunying, ZHONG Weili, GAO Mingbo.
Advances in Generation of Reactive Oxygen Species Associated with Health and Disease
[J]. FOOD SCIENCE, 2016, 37(13): 257-270.
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[10] |
LI Xingtai, JI Ying.
Recent Advances in Mitochondrial Oxidative Stress and Natural Antioxidants
[J]. FOOD SCIENCE, 2015, 36(7): 268-277.
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[11] |
CUI Jian, LI Xiao-yan.
Progress on Anti-tumor Mechanisms of Anthocyanins
[J]. FOOD SCIENCE, 2014, 35(13): 310-315.
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[12] |
CHEN Jing-yi,NIU Li,HUANG Ming*,ZHOU Guang-hong.
Isolation, Characterization and Redox Stability of Oxymyoglobin from Bovine Heart
[J]. FOOD SCIENCE, 2013, 34(13): 1-6.
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[13] |
QIAN Chun-lu,MI Hong-bo,HE Zhi-ping,ZHAO Yu-ying,MAO Lin-chun.
Effect of 1-MCP on Cold Storage Quality and Redox State of Postharvest Peach Fruits
[J]. FOOD SCIENCE, 2013, 34(12): 322-326.
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[14] |
JIANGJie-lin,WENXu-ye,HUYa-qiong,LUOLi-yong,XIAOHai-jun,ZENGLiang,,.
Effect of (-)-Epigallocatechin Gallate on Cancer Cell Signal Transduction Chain
[J]. FOOD SCIENCE, 2012, 33(9): 319-325.
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[15] |
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Research Progress in Selenoproteins and Their Modulatory Effects on Macrophage Functions
[J]. FOOD SCIENCE, 2012, 33(19): 363-368.
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