| [1] |
LI Yingchang, LI Shuangyan, DU Fengxia, LIU Xuefei, WEI Ya, YANG Xianqing.
Effect of Dihydromyricetin on Trimethylamine Oxide Degradation and Quality Attributes in Grilled Squid Fillets during Storage
[J]. FOOD SCIENCE, 2021, 42(7): 247-252.
|
| [2] |
DING Lijun, HUANG Zihao, LIU Dan.
Preparation of Dihydromyricetin-Ag+ Nanoemulsion and Its Inhibitory Effect and Mechanism on Staphylococcus aureus
[J]. FOOD SCIENCE, 2020, 41(15): 48-53.
|
| [3] |
ZENG Jianhua, LIU Linlin, YANG Yang, ZHANG Na, ZHU Xiuqing, SHI Yanguo, ZHENG Huanyu, WANG Xinyue.
Composition and in Vitro Antioxidant Properties of Soy Lipophilic Protein
[J]. FOOD SCIENCE, 2020, 41(14): 58-65.
|
| [4] |
BIE Meng, XIE Bijun, SUN Zhida.
Preparation, Structural Characterization and in Vitro Antibacterial Activity of Water-Soluble Carboxymethyl Pachymaran with Different Degrees of Substitution
[J]. FOOD SCIENCE, 2020, 41(12): 67-76.
|
| [5] |
MA Yadan, ZHANG Cuicui, LI Linjie, ZHAN Lijuan.
Progress in Understanding the Regulatory Effect and Mechanism of Fluorescent Light and Light-Emitting Diode Irradiation on Antioxidant Properties of Fruits and Vegetables during Postharvest Storage
[J]. FOOD SCIENCE, 2019, 40(5): 276-281.
|
| [6] |
CHEN Hongsheng, NIU Baihui, LIU Huan, LI Yanqing, ZHANG Ruihong, KONG Baohua.
Antioxidant Effect of Four Spice Extracts on Porcine Myofibrillar Protein
[J]. FOOD SCIENCE, 2019, 40(4): 95-101.
|
| [7] |
SUN Qian, ZHANG Aiqin, XUE Yufei, CAO Wenli, XI Fengling, WANG Ronghao, LI Fang, KONG Lingming.
SUN Qian, ZHANG Aiqin, XUE Yufei, CAO Wenli, XI Fengling, WANG Ronghao, LI Fang, KONG Lingming
[J]. FOOD SCIENCE, 2019, 40(20): 87-93.
|
| [8] |
LUO Min, CHEN Dejing, HAN Hao, XIN Xi.
Antioxidant Activity of Selenium-Bound Rice Germ Polysaccharides
[J]. FOOD SCIENCE, 2018, 39(19): 58-63.
|
| [9] |
TONG Wei, YU Qiang, LI Hu, CUI Wuwei, NIE Shaoping.
Chemical Modification and Immunoregulatory Activity of Polysaccharides from Dendrobium officinale
[J]. FOOD SCIENCE, 2017, 38(7): 155-160.
|
| [10] |
WU Qiong, LIU Yi, WU Qingyuan, JIANG Heti.
Effect of Different Drying Methods on the Antioxidant Properties and Aromatic Composition of Whole Flour from Pueraria lobata Roots
[J]. FOOD SCIENCE, 2017, 38(6): 202-208.
|
| [11] |
CHEN Xiaodi, LIU Fei, XU Hong.
State of the Art of the Study of Natural Liposoluble Antioxidants
[J]. FOOD SCIENCE, 2017, 38(3): 299-304.
|
| [12] |
ZHU Xiaofang, YANG Kai, ZHAO Yuhong.
Comparison of Active Component Contents and Antioxidant Properties among Different Parts and Varieties of Flat European Hazelnut
[J]. FOOD SCIENCE, 2017, 38(19): 130-136.
|
| [13] |
ZHANG Qiang, XIN Xiulan, YANG Fumin, CHEN Liang, ZHANG Xue, CHI Peng.
Changes in Antioxidant Properties of Red Raspberry Vinegar during Fermentation
[J]. FOOD SCIENCE, 2016, 37(3): 6-11.
|
| [14] |
LIU Lanxiang, PU Zhenqi, ZHENG Hua, XU Juan, LI Kun, ZHANG Hong*.
Optimized Preparation of Laccaic Acid Ester Using Orthogonal Array Design
[J]. FOOD SCIENCE, 2016, 37(22): 28-33.
|
| [15] |
TAO Yiming, JIN Rongzhong, ZHU Hua, MA Yili, LIU Qingbo.
Active Center of Peroxidase from Jackfruit Flesh
[J]. FOOD SCIENCE, 2016, 37(11): 103-107.
|
