[1] |
JIN Hua, JIANG Lianzhou, FENG Haiying, WANG Jubing, ZHANG Xiaosong, XU Jing.
Effects of Covalent and Non-covalent Interaction with Chlorogenic Acid on the Stability and Antioxidant Activity of Black Soybean Protein Isolate-Stabilized Nanoemulsion
[J]. FOOD SCIENCE, 2022, 43(4): 17-24.
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[2] |
ZHANG Yongsheng, LIU Dongmin, WANG Jianhui, LI Chiling, LI Yan, FANG Fang, CHEN Qijie, NING Jingheng, LI Lin.
Advances in Understanding the Effects of Plant-Derived Natural Products on Biogenic Amine Reduction in Foods
[J]. FOOD SCIENCE, 2022, 43(3): 315-324.
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[3] |
WANG Lihong, YANG Hui, SU Wen, KONG Yang.
Biosynthesis of Nano-Selenium by Lactobacillus plantarum LP21 and Its Antibacterial Activity against Vibrio alginolyticus
[J]. FOOD SCIENCE, 2022, 43(2): 217-223.
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[4] |
DING Yufeng, MA Yanli, LI Suping, XI Xiaoli, SUN Jianfeng, LIU Yaqiong, MU Jianlou.
Effect of Inoculated Fermentation on the Bioaccessibility and Antioxidant Activity of Polyphenols from Grape Jiaosu
[J]. FOOD SCIENCE, 2022, 43(2): 108-116.
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[5] |
GENG Yiming, LI Tingting, LI Jianrong, XIE Jing, LIN Hong, WANG Hong, SHEN Zhaohua, GUO Xiaohua, LAO Minjun, ZHOU Xiaomin, YU Jianyang.
Antibacterial Activity and Mechanism of Terpinene-4-ol against Pseudomonas fluorescens
[J]. FOOD SCIENCE, 2022, 43(1): 30-36.
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[6] |
HU Yanbo, ZHAI Liyuan, LIU Yang, ZHAO Siru, ZHAO Jun.
Isolation, Purification and Antioxidant Activity of Polysaccharides from Osmunda japonica
[J]. FOOD SCIENCE, 2022, 43(1): 59-66.
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[7] |
LI Mingyang, LIU Shuaiguang, LU Mengjiao, REN Xiaopu, PENG Zengqi.
Comparison of Antioxidant Activity in Vitro of Antioxidants Used in Heat-Processed Meat Products and Their Effects on Oxidation
[J]. FOOD SCIENCE, 2022, 43(1): 67-75.
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[8] |
YIN Hongjie, JU Huapeng, ZHONG Limin, SUN Na, LIN Songyi.
Biological Activity and Structural Characterization of Riboflavin-Binding Peptide
[J]. FOOD SCIENCE, 2021, 42(9): 137-144.
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[9] |
BAI Haijun, LI Zhijiang.
Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats
[J]. FOOD SCIENCE, 2021, 42(9): 145-150.
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[10] |
GUO Gangjun, HU Xiaojing, FU Jiarong, MA Shangxuan, XU Rong, HUANG Kechang, PENG Zhidong, HE Xiyong, ZOU Jianyun.
Determination and Correlation Analysis of Functional Components and Antioxidant Activity of Successive Solvent Extracts from Macadamia Green Husk
[J]. FOOD SCIENCE, 2021, 42(7): 74-82.
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[11] |
WANG Cuntang, GAO Zengming, JIANG Chenhao, KONG Baohua.
Effect of Ethanol Extract of Tea on the Retrogradation of Waxy Corn Starch
[J]. FOOD SCIENCE, 2021, 42(6): 53-60.
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[12] |
MAI Qiying, FAN Yawei, DENG Zeyuan, ZHANG Bing.
Non-covalent Interaction Mechanism between Fetal Bovine Serum and Cyanidin-3-Glucoside and Its Effect on Antioxidant Activity of Cyanidin-3-Glucoside
[J]. FOOD SCIENCE, 2021, 42(5): 1-8.
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[13] |
LI Wei, YE Jiayi, CHEN Yunjiao, CAO Yong.
Antioxidant Activity of Eucalyptus Leaf Polyphenol Extract in Vitro and in Vivo
[J]. FOOD SCIENCE, 2021, 42(5): 160-168.
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[14] |
KANG Ziyue, SHEN Meng, GE Yunfei, WANG Juan, QUAN Zhigang, XIAO Jinling, WANG Weihao, CAO Longkui.
Analysis of Phenolic Composition in Millet Porridge Using Widely-targeted Metabolomics and Evaluation of Antioxidant Activity
[J]. FOOD SCIENCE, 2021, 42(4): 206-214.
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[15] |
WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao.
Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides
[J]. FOOD SCIENCE, 2021, 42(4): 227-232.
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