[1] |
WU Jianan, SUN Na, LIN Songyi, WU Wenfei.
Preparation and Structural Characterization of Peptide-Selenium Complex from Hoki (Macruronus novaezelandiae) Skin Gelatin
[J]. FOOD SCIENCE, 2021, 42(4): 87-93.
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[2] |
GAO Siwei, ZHANG Jian, ZHANG Qiyue, LI Wenhui, LI He, YU Tian, LIU Xinqi.
Preparation and in Vivo Absorption Characteristics of Selenium-Enriched Soybean Peptides
[J]. FOOD SCIENCE, 2021, 42(3): 165-172.
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[3] |
JIA Lei, XIANG Jiqian, YIN Hongqing, HE Hui, HOU Tao.
Progress in Bioactive Selenium-Containing Peptides
[J]. FOOD SCIENCE, 2021, 42(15): 346-355.
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[4] |
YE Jingqin, XIAO Ye, YAN Jun, XU Changhua, WANG Liping, LU Ying.
Immunosuppressive Effect and Mode of Action of Lactobacillus rhamnosus on Tetrodotoxin
[J]. FOOD SCIENCE, 2021, 42(14): 103-109.
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[5] |
LIU Sishan, GANG Jie, ZHU Shuzhen, CHEN Taotao, DENG Haiping, LIU Yao, QU Pengkun, YUAN Jiacheng, PAN Qin.
Structural and Functional Characteristics of Proteins Extracted from Zinc-Enriched and Selenium-Enriched Fruit Bodies of Pleurotus geesteranus
[J]. FOOD SCIENCE, 2021, 42(12): 52-59.
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[6] |
ZHANG Judian, LIU Yawen, WANG Xiquan, XU Jinzhao, XU Jinghan, WU Mingyue, XU Xiaoxi.
Evaluation of the Effect of Lactobacillus rhamnosus on Promoting the Excretion of Aflatoxin B1 in Rats
[J]. FOOD SCIENCE, 2020, 41(9): 119-125.
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[7] |
DU Minru, FANG Qian’an, LIAO Zhenlin, FANG Xiang, WANG Jie.
A Review on Microbial Biotransformation of Epigallocatechin Gallate and Bioactivities of Its Metabolites
[J]. FOOD SCIENCE, 2020, 41(9): 204-210.
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[8] |
ZHANG Yuzhu, WANG Bingyi, ZENG Zi’ao, XU Ruoyun, LI Jun, FAN Mingtao, WEI Xinyuan.
Effect of Culture Conditions on the Formation of Selenium Nanoparticles with Different Particle Sizes by Microbial Reduction Using Lactobacillus plantarum and Their Bioactivity Evaluation
[J]. FOOD SCIENCE, 2020, 41(22): 119-126.
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[9] |
CHANG Xiangna, CHEN Xuefeng, GONG Pin, YANG Wenjuan, WANG Lan, YUAN Xia, LIU Ning.
Antioxidant, Analgesic and Anti-inflammatory Activities of Extracellular Polysaccharide of Nostoc flagelliforme under Salt Stress
[J]. FOOD SCIENCE, 2020, 41(17): 133-138.
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[10] |
XIAO Yidong, CAI Wenfei, ZHENG Zhaomin, MA Huiyu, HUANG Qilin.
Inhibition Effect of Lignosus rhinocerotis Polysaccharides-Selenium Nanoparticles Prepared by Ultrasound Treatment on Non-enzymatic Glycosylation
[J]. FOOD SCIENCE, 2020, 41(15): 134-139.
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[11] |
YU Lanlin, JI Saisai, YU Jinlong, FU Wenjing, ZHANG Lin, LI Jiaolong, GAO Feng, JIANG Yun.
Effects of Salt Stress on the Survival and Virulence Genes Expression of Escherichia coli O157:H7
[J]. FOOD SCIENCE, 2020, 41(14): 95-101.
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[12] |
JIANG Yanyan, SU Guijiao, MA Li, HUANG Qiurong, YU Chang, LI Lili.
Rapid Determination of Cinnamyl Alcohol, Cinnamaldehyde and Cinnamic Acid in Bioconversion Products by Multiorder Derivative Ultraviolet Spectrometry
[J]. FOOD SCIENCE, 2020, 41(10): 180-184.
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[13] |
CHEN Meilin, DU Fenni, CHEN Ye, CHENG Chao, SHAN Changhai, MO Kaiju.
Determination of Selenium Methionine in Rice Flour by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy
[J]. FOOD SCIENCE, 2019, 40(6): 338-343.
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[14] |
LI Xiao, FAN Gang, REN Jingnan, ZHANG Lulu, PAN Siyi.
Biotransformation of Valeneene into Nootkatone
[J]. FOOD SCIENCE, 2019, 40(6): 77-84.
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[15] |
DING Jie, WANG Mengmeng, WANG Liping, LU Ying.
Effect of Lactobacillus rhamnosus on the Toxicity of Tetrodotoxin in the Liver of Puffer Fish
[J]. FOOD SCIENCE, 2019, 40(19): 237-241.
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