| [1] |
SU Chao, PENG Yubo, YAO Bojun, CHEN Zhaoran, CHEN Wei.
Linear Palindromic DNAzyme for Rapid Detection of Lead Ions in Tea
[J]. FOOD SCIENCE, 2026, 47(2): 300-306.
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| [2] |
ZHANG Zhimin, WANG Yuankai, HUANG Qiyang, WANG Fanlong, LAI Dongjing, CAI Tian, CHEN Kewei.
Multi-omic Investigation of the Alleviation of Cadmium-Induced Liver and Kidney Injury in Mice by Chlorophyll
[J]. FOOD SCIENCE, 2026, 47(10): 167-179.
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| [3] |
ZHAO Bo, GU Shiyan, MEI Zongqin, LI Wenhong, MA Shunrong, SHEN Kaiyan, HE Zuoshun.
Role and Mechanism of Freeze-Dried Powder of Phyllanthus emblica L. in Antagonizing Liver Injury Induced by Subacute Cadmium Exposure in Mice
[J]. FOOD SCIENCE, 2025, 46(6): 164-171.
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| [4] |
KAN Yuna, CHEN Huifang, GAO Xiaojiao, XIE Jiaming, HUANG Xiao.
Polygonatum sibiricum Polysaccharide Alleviates Cadmium-Induced Pancreatic Injury in Rats by Regulating the Gut Microbiota and Pancreatic Metabolism
[J]. FOOD SCIENCE, 2025, 46(21): 42-52.
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| [5] |
WANG Linchun, TANG Dandan, WANG Xihe, ZHANG Qinghai.
Protective Effect of Ganoderma atrum Polysaccharides against Cadmium-Induced Injury in Human Embryonic Kidney Cells
[J]. FOOD SCIENCE, 2025, 46(11): 217-224.
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| [6] |
TANG Jialing, HUI Teng, HAN Guoquan.
An Update on Reactive Carbonyl Species and Their Effects on the Formation of Chemical Hazards during Food Processing
[J]. FOOD SCIENCE, 2024, 45(21): 297-306.
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| [7] |
LIU Yang, ZHANG Tingting, ZHANG Yonggang, ZHANG Yanmin, HAN Hongyu, WANG Wei, DONG Xueqian.
Biological Reduction of Heavy Metal Lead by Lactobacillus plantarum CCFM8661
[J]. FOOD SCIENCE, 2024, 45(15): 112-117.
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| [8] |
CAI Wei, ZHAO Bo, ZHAO Shaolei, CHEN Huanhuan, LI Xiao, LU Hai, WEI Chao.
Interferences and Their Elimination in the Determination of Cadmium in Infant Complementary Foods by Inductively Coupled Plasma Triple Quadrupole Mass Spectrometry
[J]. FOOD SCIENCE, 2024, 45(14): 234-239.
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| [9] |
ZHANG Shiyu, GAO Meng, WANG Wei, REN Xiaopu, XU Qian, PENG Zengqi.
Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat Products
[J]. FOOD SCIENCE, 2023, 44(9): 211-220.
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| [10] |
CUI Hang, WANG Jifei, YANG Jian, CAO Dongmei, ZHANG Dongjie.
Effect of Heavy Metal Lead on Protein Secondary Structure and Amino Acids of Barley Seedling Powder
[J]. FOOD SCIENCE, 2023, 44(12): 67-73.
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| [11] |
GUO Hongyang, LI Ruiyang, LIU Qihui, JIANG Kaiyu, OU Juanying, LIU Fu, ZHENG Jie, OU Shiyi.
L-Cysteine Immersion of Fresh-cut Potato Chips Inhibited the Formation of Reactive Carbonyl Compounds and Advanced Glycation End Products, and Improved Quality Parameters of Fried Potato Chips
[J]. FOOD SCIENCE, 2022, 43(4): 60-68.
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| [12] |
JIN Xuebo, ZHANG Jiashuai, GUO Tianyang, WANG Xiaoyi, SU Tingli, LAI Yanqun, KONG Jianlei, BAI Yuting.
Deep Network Based Prediction Model for Heavy Metal Cadmium Content in Wheat Processing Chain
[J]. FOOD SCIENCE, 2022, 43(17): 50-55.
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| [13] |
LI Bianli, CHEN Huaguo, ZHAO Chao, GONG Xiaojian, ZHOU Xin.
Protective Effect of Mori Fructus Polysaccharide on Liver Injury Induced by Cadmium in Mice
[J]. FOOD SCIENCE, 2022, 43(1): 135-141.
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| [14] |
WANG Qinghong, TAN Mingqian, QI Zihe, WANG Haitao.
Characterization of Carbon Quantum Dots from Boiled Scallop (Patinopecten yessoensis) and Its Combined Toxicity with Cadmium
[J]. FOOD SCIENCE, 2021, 42(5): 169-176.
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| [15] |
CHENG Chunsheng, YANG Dezhi, LI Hong, LI Qiulan, YANG Yaling.
A Colorimetric Probe for Determination of Trace Pb(II) in Tea Based on Peroxidase-like Activity of Carbon Dots Co-doped with Copper and Iodine
[J]. FOOD SCIENCE, 2021, 42(24): 323-328.
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