[1] |
ZHANG Chi, GUO Jingke, HU Yujia, WANG Xufeng, LIU Shutao.
Effect of the Substitution of High-Fat Diet by Instant Rice with Added Coarse Grain on Glucose and Lipid Metabolism in Mice with Type 2 Diabetes Mellitus
[J]. FOOD SCIENCE, 2023, 44(9): 96-103.
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[2] |
LI Huatao, ZHANG Qiaozhi, BAO Zongyu, CAI Qingting, NI Haojie, ZHENG Ruixing, ZHANG Shufen, CAO Lili, WANG Yanbo, FU Linglin.
Detection of Maillard Reaction Products at Different Stages in Prepackaged Foods by Ultra-high Performance Liquid Chromatography-Stable Isotope Dilution Mass Spectrometry
[J]. FOOD SCIENCE, 2023, 44(8): 293-300.
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[3] |
WU Shuang, WANG Han, WANG Zhan, SHEN Wangyang, HU Zhongze, ZHOU Jian, HUANG Wenjing.
Maillard Reaction between Rice Bran Polysaccharide and Whey Protein Isolate and Characterization of the Reaction Product
[J]. FOOD SCIENCE, 2023, 44(4): 131-138.
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[4] |
ZHANG Shu, WANG Changyuan, ZHANG Dongjie.
Ameliorative Effect and Mechanism of Food-Derived Bioactive Peptides against Type 2 Diabetes Mellitus: A Review
[J]. FOOD SCIENCE, 2023, 44(3): 278-287.
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[5] |
XIE Shuiqi, ZHANG Xiaotong, JIN Qiwen, LIU Lijun, MENG Xiangchen.
Effect of Lactic Acid Bacteria Starter Cultures on the Quality of Multigrain Dough and Steamed Bread
[J]. FOOD SCIENCE, 2023, 44(2): 189-194.
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[6] |
MENG Caiyun, SUN Yan, XIAO Zhigang, LI Tiejing, ZHAO Fengqin, WANG Na.
Preparation and Characterization of Glycosylated Rice Bran Protein-Chitosan Composite Film
[J]. FOOD SCIENCE, 2023, 44(16): 135-142.
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[7] |
KANG Shuai, HE Xinrong, LI Dongxiao, JI Nairu, YU Chenchen, CHEN Guixia, CAO Minjie, LIU Guangming.
Effect of Maillard Reaction on Tropomyosin Immunoreactivity in Mactra veneriformis
[J]. FOOD SCIENCE, 2023, 44(16): 16-24.
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[8] |
XU Xiaojun, LUO Fan, FANG Xuezhi, DU Menghao, HU Lisong, LONG Qizhi, ZHONG Haiyan.
Formation of Maillard Reaction Products in Heat-Treated Torreya grandis cv. Merrilli Seed Oil and Their Effects on Two Analytical Methods for the Determination of Total Phenolics
[J]. FOOD SCIENCE, 2023, 44(14): 47-53.
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[9] |
CHEN Sinan, ZHAO Hao’an, CAO Wei.
A Review on the Mechanism of Action of Honey against Metabolic Syndrome
[J]. FOOD SCIENCE, 2023, 44(1): 285-293.
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[10] |
DING Jian, HUANG Zhenxiu, YANG Mengzhu, HUANG Yongchao, MA Shulin, FANG Yong.
Review and Prospect of Maillard Reaction Products from Food-Derived Protein Hydrolysates/Peptides and Saccharides in Food Application and Research
[J]. FOOD SCIENCE, 2023, 44(1): 305-318.
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[11] |
GUAN Yinlong, ZHOU Liyan, WANG Hui, CHEN Jiayu, MING Jian, LI Fuhua.
Impact of Dynamic High Pressure Microfluidization on Dietary Fiber from Rosa roxburghii Tratt.Pomace and Its Inhibitory Capacity against Starch Digestion and Glucose Diffusion
[J]. FOOD SCIENCE, 2022, 43(9): 79-86.
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[12] |
LIU Li, ZHANG Zhifeng, WANG Songlei, LI Haifeng, LI Kenken, MA Liang, WEI Peiyuan, ZHANG Ye, WU Kangning.
Enzyme-free Electrochemical Sensor for Glucose Detection Based on Nickel-based Basic Carbonate Modified Electrode
[J]. FOOD SCIENCE, 2022, 43(8): 339-345.
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[13] |
XIAO Jie, HOU Can, CHEN Xin, YING Jian, ZHU Xuan, WANG Liming, NIU Xinghe, TANG Pei’an, LI Song, HAO Binxiu, CHANG Guosheng.
Dark Tea with Pericarpium Citri Reticulatae Improves Glucose Metabolism and Lipid Metabolism Disorders Induced by High-Fat Diet in Mice
[J]. FOOD SCIENCE, 2022, 43(5): 133-142.
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[14] |
HUO Jinjie, XU Yan, WANG Na, WANG Peng, ZHU Minpeng, ZHANG Yifan, GAO Yuzhe, XIAO Zhigang.
Effect of Extrusion Temperature on Functional and Structural Properties of Extruded Rice Protein and Glucose Conjugates
[J]. FOOD SCIENCE, 2022, 43(24): 25-32.
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[15] |
TAN Ji’en, YAO Yao, WU Na, XU Mingsheng, ZHAO Yan, LIU Huiping, TU Yonggang.
Effect of Temperature on Color, Physicochemical Characteristics and Antioxidant Activities of Ovalbumin-Glucose System under Alkaline Condition
[J]. FOOD SCIENCE, 2022, 43(24): 33-41.
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