[1] |
LI Yingli, ZHANG Shaoying, DONG Yu.
Effect of Preharvest 1-Methylcyclopene Application on Superficial Scald and Antioxidant Capacity of ‘Bartlett’ Pears during Shelf Life
[J]. FOOD SCIENCE, 2021, 42(1): 250-256.
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[2] |
LIU Yingli, YU Qinglin, WAN Zhen, LI Hongyan, LIU Jie, WANG Jing.
Effect of Antioxidant Activity of Starter Cultures on the Quality of Fermented Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(1): 302-312.
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[3] |
LUO Yulong, LIU Chang, LI Wenbo, WANG Bohui, DOU Lu, DU Rui, YAO Duo, ZHAO Lihua, SU Lin, JIN Ye.
Effects of Two Feeding Patterns on Oxidation Stability of Sunit Sheep Meat
[J]. FOOD SCIENCE, 2019, 40(17): 30-35.
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[4] |
LUO Qun, SHEN Xianrong, HOU Dengyong, HE Ying, JIANG Dingwen, WANG Qingrong, CHEN Wei.
Hepatoprotective Effect of Dendrobium candidum Polysaccharides on Alcohol-Induced Acute Liver Injury in Mice
[J]. FOOD SCIENCE, 2019, 40(13): 150-154.
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[5] |
GAO Zengming, MA Ranran, LIU Buyun, WANG Yongli*, WANG Bin, LI Dapeng, LI Feng.
Induction of Phase II Enzymes by Ginger Extract and Its Effecto n Nrf2-Keap1 Signaling Pathway in Mice Exposed to BαP
[J]. FOOD SCIENCE, 2018, 39(19): 175-181.
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[6] |
LUO Yulong, LIU Chang, WANG Bohui, LI Wenbo, SU Rina, HOU Yanru, YANG Lei, ZHAO Lihua, SU Lin, TIAN Jianjun, JIN Ye.
Effects of Two Grazing Conditions on Antioxidant Defense System in Cashmere Goat Meat
[J]. FOOD SCIENCE, 2018, 39(13): 17-21.
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[7] |
ZHANG Jiachan, WANG Changtao, LIU Yao, SHI Xiuqin, ZHAO Dan, LI Meng, WANG Chengtao, SUN Baoguo.
Anti-Aging Effect and Its Mechanism of Ethanol Extract from Sea Buckthorn Seed Meal in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2017, 38(23): 141-148.
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[8] |
SUN Hui, YUAN Rongshuang, LI He, ZHANG Yuhang, SHI Jichao, CHEN Jianguang, WANG Chunmei*.
Extraction of Polysaccharides from Mixed Fructus Schisandrae and Radix Astragali and Their Protective Effects on Acute Liver Injury Induced by Alcohol in Mice
[J]. FOOD SCIENCE, 2017, 38(2): 278-282.
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[9] |
WANG Jiajia, ZHAO Shasha, YANG Zuisu, YU Fangmiao, DING Guofang.
Protective Effect of Meretrix meretrix Oligopeptides on Acute Liver Injury in Mice
[J]. FOOD SCIENCE, 2017, 38(13): 190-195.
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[10] |
HUANG Runting, LI Zongjun, TAN Ya, DU Sha, WU Shuo, WU Jing.
In Vivo Antioxidant Activity of Xiangxi Vinegar: A Study in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2016, 37(7): 208-212.
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[11] |
CHENG Yujiao, LI Yunyun, ZHANG Min.
Effect of Hot Water Treatment on the Quality Preservation of ‘Tarocco’ Oranges in Logistic Environments under Varying Temperature Conditions
[J]. FOOD SCIENCE, 2016, 37(6): 254-260.
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[12] |
QIAO Yongjin, WANG Menghan, WANG Kaichen, GAO Chunxia, ZHEN Fengyuan, ZHANG Min.
Mechanism Underlying the Improvement of Cold Resistance in Cherry Tomato Treated with Yeast Saccharide
[J]. FOOD SCIENCE, 2016, 37(10): 240-245.
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[13] |
LUO Zisheng, WANG Xue, WANG Yansheng.
Effects of Solid Chlorine Dioxide Treatment on Quality and Physiology of Minimally Processed Bamboo Shoots
[J]. FOOD SCIENCE, 2015, 36(8): 274-279.
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[14] |
CHEN Rong1, LIU Jun1, XU Weihong1,*, XIE Wenwen1, XIONG Shijuan1, ZHANG Jinzhong1, XIONG Zhiting2, JIAO Wentao3.
Effect of Exogenous Lanthanum on Accumulation and Chemical Forms of Cadmium in Different Varieties of Cucumber (Cucumis satiuus L.)
[J]. FOOD SCIENCE, 2015, 36(5): 38-44.
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[15] |
XIONG Bo, WANG Zhihui*, GAO Jingfei, ZHANG Tingting, SHI Dongdong, GU Xianjie, ZENG Haiqiong, LIAO Ling.
Effects of Exogenous Spermidine on Activities of Antioxidant Enzymes in ‘Huangguogan’ Orange Fruits
[J]. FOOD SCIENCE, 2015, 36(10): 245-248.
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