| [1] |
CUI Jingai, WANG Siji, LIU Chang, YU Ting, CHEN Xiaoping.
Protective Effect and Mechanism of Inonotus obliquus Polysaccharide on Blood Lipids and Liver in Hyperlipidemia Rats Induced by High-Fat Diet
[J]. FOOD SCIENCE, 2020, 41(19): 185-190.
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| [2] |
SONG Yue, JIN Xin, BI Jinfeng, LÜ Jian, LI Xuan, LI Xiao.
Effect of Ultrasonic-Assisted Osmotic Dehydration on the Quality Characteristics of Hot Air Dried and Vacuum Freeze Dried Yellow Peach Chips
[J]. FOOD SCIENCE, 2020, 41(15): 177-185.
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| [3] |
LIU Yuxi, XUE Jia, FU Baoshang, ZHANG Yuying, QI Libo, QIN Lei.
Comparative Study on Preparation of Broth Powder by Ultrasonic Spraying-Freeze Drying and Traditional Drying Techniques
[J]. FOOD SCIENCE, 2020, 41(11): 128-134.
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| [4] |
ZHANG Haiwei, LU Jiahui, ZHANG Yulu, LIANG Jin, ZHANG Liang.
Effects of Drying Methods on the Quality Characteristics and Microstructure of Shiitake Mushrooms (Lentinus edodes)
[J]. FOOD SCIENCE, 2020, 41(11): 150-156.
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| [5] |
HAN Shuting, WANG Wanxin, YUAN Guoqiang, CHANG Ping, DONG Lanying, WANG Zengli.
Effect of Different Drying Methods on Quality of Dendrobium officinale Stems
[J]. FOOD SCIENCE, 2019, 40(3): 142-148.
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| [6] |
LI Zhijun, BAO Haiying.
Photoinduced Toxicity and Mechanism of Action of Dibutyl Phthalate
[J]. FOOD SCIENCE, 2019, 40(21): 156-162.
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| [7] |
YU Hong, PENG Zhen, HUANG Tao, LI Junyi, XIONG Tao.
YU Hong, PENG Zhen, HUANG Tao, LI Junyi, XIONG Tao
[J]. FOOD SCIENCE, 2019, 40(20): 255-260.
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| [8] |
CHEN Sinan, WANG Xinyi, LI Mengting, HE Liangliang, WANG Qilei, WANG Guojiao, WANG Weidong, CAO Wei, CHENG Ni.
Effects of Different Solvent Extracts from Schisandra chinensis Bee Pollen on Hepatic Lipid Peroxidation and DNA Oxidative Damage
[J]. FOOD SCIENCE, 2019, 40(11): 146-151.
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| [9] |
SHI Wenfang, BAI Rong, Lü Lishuang, LI Jianlin, SHEN Li, ZHANG Li, ZHENG Tiesong.
Effect of Spray Drying and Freeze Drying on Structural and Functional Properties of Lotus Seed Protein
[J]. FOOD SCIENCE, 2018, 39(9): 95-101.
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| [10] |
KUANG Hui, FENG Jianwen, FAN Qian, WANG Ping, WANG Jinling.
Composition Analysis and in Vitro Anti-Lipid Peroxidation Activity of Red Raspberry Polyphenols
[J]. FOOD SCIENCE, 2018, 39(3): 83-89.
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| [11] |
XIAO Lan, WANG Wei, WU Yujiao, DU Xin, LI Cheng.
Antihypoxia Activity of Yak Blood Oligopeptides and Underlying Mechanism
[J]. FOOD SCIENCE, 2018, 39(23): 149-154.
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| [12] |
ZHOU Xinli, SHEN Bingyang, ZHANG Sanqiang.
Effect of Power Ultrasonic Controlled Nucleation on the Freeze Drying of Catalase Solutions with Different Dissolved Oxygen Levels
[J]. FOOD SCIENCE, 2018, 39(19): 85-89.
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| [13] |
WANG Ying, WANG Hui, WANG Fu, YANG Shaolan.
Effect of Drying Methods on Physicochemical Properties and Antioxidant Activity of Superfine Okra Powder
[J]. FOOD SCIENCE, 2018, 39(19): 114-119.
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| [14] |
JIA Benpan, YUAN Xiaojin, FAN Zhiyi, HU Jing, LI Juxiu.
Water-Soluble Advanced Glycation End Products from Bread Crust Cause Oxidative Damage to Human Kidney Tubular Epithelial Cells
[J]. FOOD SCIENCE, 2018, 39(1): 136-141.
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| [15] |
ZHANG Peng, WANG Xiangxing, YANG Yaping, LI Shiming, ZHAO Hui, LUO Yanping.
The Alcoholic Extract of Capparis zeylanica Linn Protects against Oxidative Damage in Saccharomyces cerevisiae: An Investigation into the Mechanism
[J]. FOOD SCIENCE, 2017, 38(7): 49-54.
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