[1] |
WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo.
Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt
[J]. FOOD SCIENCE, 2021, 42(8): 172-178.
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[2] |
GUO Xinming, WU Lijun, ZHAO Jing, TIAN Junsheng.
Effect of Astaxanthin Supplementation on Human Metabolism before and after Acute High-Intensity Exercise
[J]. FOOD SCIENCE, 2021, 42(17): 177-185.
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[3] |
ZHANG Chenxi, ZHANG Xiaorong, LÜ Chenyan, ZHAO Guanghua.
Ultrasound-Assisted Encapsulation of Astaxanthin within Ferritin Nanocages with Enhanced Efficiency
[J]. FOOD SCIENCE, 2021, 42(11): 94-101.
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[4] |
GU Saiqi, DAI Wangli, BAO Rongbin, CHEN Yuan, ZHOU Xuxia, DING Yuting,.
Effect of Cooking on the Quality of Fenneropenaeus chinensis
[J]. FOOD SCIENCE, 2020, 41(2): 276-283.
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[5] |
DIAO Cuiru, WANG Jing, YAN Yong, LIU Dong, ZHANG Xiaohan, WANG Hao.
Effect of Astaxanthin on Lipid Metabolism in HepG2 Cells and in C57BL/6J Mice Fed with High-Fat Diet
[J]. FOOD SCIENCE, 2020, 41(17): 139-144.
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[6] |
ZUO Zhengyu, SHAO Yang, LIU Yang, BU Yiran, WANG Hualin, LI Na, LIU Zhiguo.
Astaxanthin Regulates Liver Lipid Metabolism and Circadian Gene Expression
[J]. FOOD SCIENCE, 2019, 40(3): 165-172.
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[7] |
LIU Han, CHEN Xiaofeng, LIU Xiaojuan,, HE Liping, CAO Yong.
In Vitro Antioxidant Activity of Different Astaxanthin Geometric Isomers and Their Protection against Oxidative Stress in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2019, 40(3): 178-185.
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[8] |
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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[9] |
KANG Xuefan, LI Haiming, CHEN Danjie, ZHANG Hui, FENG Fengqin.
Encapsulation of Astaxanthin in Zein-Saccharide Graft Reaction Products
[J]. FOOD SCIENCE, 2018, 39(7): 168-173.
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[10] |
YANG Lu, LI Xuemin, ZHOU Qingxin, LI Zhaojie, XU Jie, XUE Changhu.
Synthesis and Mass Spectrometry Analysis of Docosahexaenoic Acid Astaxanthin Ester
[J]. FOOD SCIENCE, 2017, 38(2): 220-226.
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[11] |
ZHU Mingming1, HE Jing1, FAN Mingtao1,*, WANG Shulin2.
Optimization of Conditions for Astaxanthin Cleavage by a Bacterial Carotenoid Cleavage Enzyme
[J]. FOOD SCIENCE, 2015, 36(8): 1-5.
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[12] |
YANG Shu, ZHANG Ting, XU Jie, LI Xuemin, ZHOU Qingxin, XUE Changhu*.
Chiral Separation and Analysis of Astaxanthin Stereoisomers in Biological Organisms by High-Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2015, 36(8): 139-144.
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[13] |
CAI Jun, YOU Zhineng.
Current Status of Fermentative Production of Astaxanthin
[J]. FOOD SCIENCE, 2015, 36(23): 358-367.
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[14] |
JIANG Qi-xing1, SONG Su-mei1, XIA Wen-shui1, LIU Fu-jun2, XU Yan-shun1, LIU Dong-mei2, WANG Hai-ou1,*.
Separation and Purification of Astaxanth from Antarctic Krill Shells by Macroporous Resin
[J]. FOOD SCIENCE, 2014, 35(16): 1-5.
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[15] |
HU Ting-ting1,2, WANG Yin2, WU Cheng-ye2,*.
Optimization of Preparation Process for Microencapsulated Astaxanthin with Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(12): 53-59.
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