| [1] |
HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian.
Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion
[J]. FOOD SCIENCE, 2021, 42(9): 46-54.
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| [2] |
LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui.
Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein
[J]. FOOD SCIENCE, 2021, 42(8): 157-164.
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| [3] |
XIE Wen, CHEN Huaguo, ZHAO Chao, GONG Xiaojian, ZHOU Xin.
Recent Progress in Understanding the Bioactivity and Mechanism of Action of Lycium barbarum Polysaccharide
[J]. FOOD SCIENCE, 2021, 42(5): 349-359.
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| [4] |
ZHU Wenqing, REN Hanshu, XU Meixia, ZHU Shanshan, ZHENG Zhenjia, CHEN Wei.
Advances in Research on Biological Activity and Bioavailability of Caffeoylquinic Acids
[J]. FOOD SCIENCE, 2021, 42(3): 321-329.
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| [5] |
WANG Jin, BAI Yujia, FENG Zuoshan, ZHU Wantong, ZENG Yuruikang, JIANG Liying.
Gene Expression and Activities of Pathogenesis-Related Enzymes in Postharvest Muskmelons Infected with Alternaria alternata
[J]. FOOD SCIENCE, 2021, 42(14): 94-102.
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| [6] |
QIN Dandan, WANG Qiushuang, LI Hongjian, FANG Kaixing, JIANG Xiaohui, PAN Chendong, WANG Qing, LI Bo, WU Hualing.
Progress in Research on Camellia kucha (Chang et Wang) Chang and Its Special Constituent Theacrine
[J]. FOOD SCIENCE, 2021, 42(13): 353-359.
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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] |
CAI Jingjing, XU Xiaoyu, ZHANG Yan, ZHANG Yachuan, WEI Xiaojing, KAN Zeyu, NI Yongqing.
Screening for and Antioxidant Activities of High Exopolysaccharide-Producing Bifidobacterium from the Intestinal Tract of Uygur Infants and Their Mothers in Xinjiang
[J]. FOOD SCIENCE, 2020, 41(8): 144-151.
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| [9] |
TANG Chenpeng, Lü Feng, WANG Ronglin.
Structural Characterization and Hypoglycemic Activity in Vitro of Ulva pertusa Polysaccharides-Zinc Complex
[J]. FOOD SCIENCE, 2020, 41(7): 52-58.
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| [10] |
SHI Jia, ZHAO Xinhuai.
Immunoregulatory Effect of Glycated Casein Digest in Normal Mice
[J]. FOOD SCIENCE, 2020, 41(7): 140-145.
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| [11] |
ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun.
Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate
[J]. FOOD SCIENCE, 2020, 41(6): 252-258.
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| [12] |
WU Yuanming, WU Lunjie, WANG Li, LIN Lu, LIU Yi, SUN Weifeng, DING Wenwu.
Recent Advances in γ-Kokumi Peptide and Its Synthetase γ-Glutamyl Transpeptidase
[J]. FOOD SCIENCE, 2020, 41(5): 256-265.
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| [13] |
WANG Yibo, FU Xiaofang, YUAN Li, ZHANG Ting, XIN Tingting.
Preparation and Antioxidant Properties of Inclusion Complex of Myricetin with Glucose-β-cyclodextrin
[J]. FOOD SCIENCE, 2020, 41(4): 1-6.
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| [14] |
LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing.
Recent Progress in Fe2+/Fe3+ Chelating Peptides Derived from Foods
[J]. FOOD SCIENCE, 2020, 41(23): 329-337.
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| [15] |
XIAO Zhigang, YANG Guoqiang, YANG Qingyu, WANG Lishuang, ZHANG Xueping, GUO Shilong, LI Zhe, YANG Shu.
Structural Characteristics and Antioxidant Properties of Enzymatically Synthesized Linolenic Acid Phospholipid
[J]. FOOD SCIENCE, 2020, 41(22): 57-63.
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