[1] |
LI Yingli, ZHANG Shaoying, DONG Yu.
Effect of Preharvest 1-Methylcyclopene Application on Superficial Scald and Antioxidant Capacity of ‘Bartlett’ Pears during Shelf Life
[J]. FOOD SCIENCE, 2021, 42(1): 250-256.
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[2] |
LIU Yingli, YU Qinglin, WAN Zhen, LI Hongyan, LIU Jie, WANG Jing.
Effect of Antioxidant Activity of Starter Cultures on the Quality of Fermented Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(1): 302-312.
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[3] |
GUO Zengwang, FAN Naijing, TIAN Haizhi, TENG Fei, LI Meng, LI Yang, WANG Zhongjiang, JIANG Lianzhou.
Protective Effects of Flavonoids from Millet Bran on H2O2-Induced Oxidative Stress Injury in HepG2 Cells
[J]. FOOD SCIENCE, 2020, 41(5): 159-165.
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[4] |
HE Chuanbo, DENG Ting, WEI Haocheng, WU Guohong, SHANGGUAN Yuchen, XIONG Hejian.
Protective Effect of Polysaccharide from Mesona blumes on Oxidative Damage of Cells
[J]. FOOD SCIENCE, 2020, 41(13): 160-168.
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[5] |
MA Ping, CHENG Tianfu, GUO Zengwang, ZHOU Yi, WANG Xin, CAO Dongmei.
Cytoprotective Effect of Phaseolus vulgaris Peptides against H2O2-Induced Oxidative Damage in HepG2 Cells
[J]. FOOD SCIENCE, 2020, 41(1): 175-182.
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[6] |
ZHANG Yan, HU Rong, ZHENG Jian, MA Zhongsu, YANG Taifen, LIU Jingbo.
Effects of Egg White-Derived Bioactive Peptide on Antioxidative Enzyme Activities and IL-8 Secretion in HEK293 Cells under Oxidative Stress Induced by Hydrogen Peroxide
[J]. FOOD SCIENCE, 2019, 40(5): 130-136.
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[7] |
LUO Yulong, LIU Chang, LI Wenbo, WANG Bohui, DOU Lu, DU Rui, YAO Duo, ZHAO Lihua, SU Lin, JIN Ye.
Effects of Two Feeding Patterns on Oxidation Stability of Sunit Sheep Meat
[J]. FOOD SCIENCE, 2019, 40(17): 30-35.
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[8] |
LUO Qun, SHEN Xianrong, HOU Dengyong, HE Ying, JIANG Dingwen, WANG Qingrong, CHEN Wei.
Hepatoprotective Effect of Dendrobium candidum Polysaccharides on Alcohol-Induced Acute Liver Injury in Mice
[J]. FOOD SCIENCE, 2019, 40(13): 150-154.
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[9] |
ZHANG Jingrong, WANG Bin, JIANG Hong, WANG Yi, LI Xue, SI Min, LI Yongcai, BI Yang.
Postharvest Benzothiadiazole Treatment Promotes Wound Healing in Pear Fruits
[J]. FOOD SCIENCE, 2018, 39(9): 190-195.
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[10] |
ZHU Shuyun, ZHOU Yue, XIAO Xiang, DONG Ying, ZHU Shenghu.
Antioxidant Activity in Vitro of Silybum marianum Seed Oil and Its Protective Effect on Oxidative Damage in Mice
[J]. FOOD SCIENCE, 2018, 39(5): 234-238.
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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] |
YANG Yukun, YANG Wenfei, CHANG Yuanyuan, GUO Yuanyuan, ZHAI Doudou, WANG Jin, WANG Xinghua.
Effects of Selenium on Antioxidant Activity of Saccharomyces cerevisiae under Cadmium Stress
[J]. FOOD SCIENCE, 2018, 39(22): 129-134.
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[13] |
GAO Zengming, MA Ranran, LIU Buyun, WANG Yongli*, WANG Bin, LI Dapeng, LI Feng.
Induction of Phase II Enzymes by Ginger Extract and Its Effecto n Nrf2-Keap1 Signaling Pathway in Mice Exposed to BαP
[J]. FOOD SCIENCE, 2018, 39(19): 175-181.
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[14] |
LUO Yulong, LIU Chang, WANG Bohui, LI Wenbo, SU Rina, HOU Yanru, YANG Lei, ZHAO Lihua, SU Lin, TIAN Jianjun, JIN Ye.
Effects of Two Grazing Conditions on Antioxidant Defense System in Cashmere Goat Meat
[J]. FOOD SCIENCE, 2018, 39(13): 17-21.
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[15] |
SHI Yi, HU Xingsuo, PAN Yalu, XIA Ji, HU Qiuhui, FANG Yong.
Selenium Speciation Distribution, Nutritional Quality and Antioxidant Activity of Se-Enriched Agaricus bisporus
[J]. FOOD SCIENCE, 2017, 38(9): 99-105.
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