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CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
CHNFOOD
FOOD SCIENCE AND HUMAN WELLNESS
MEAT RESEARCH
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
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Volumn Content
FOOD SCIENCE 2016 Vol.37
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Molecular Characterization of Soluble Soybean Polysaccharide and Rheological Properties of Its Aqueous Solution
YANG Huijiao, CAI Zhixiang, ZHANG Hongbin, CHANG Zhongyi
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601001
Accepted: 15 January 2016
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Environmental Stress and in Vitro Digestion Stability of Chitosan-Coated Liposomes
LIU Weilin, LI Ling, WEI Fuqiang, HAN Jianzhong
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601002
Accepted: 15 January 2016
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Effect of Acetylation on Biological Activity and Structure of Collagen
XU Zhou, LIU Jie, CHEN Yi, FAN Haojun
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601003
Accepted: 15 January 2016
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Effect of Airflow Ultrafine Grinding on Physicochemical Properties of Rhodomyrtus tomentosa Fruit Power
ZHAO Guanghe, ZHANG Mingwei, ZHANG Ruifen, LIU Lei, WEI Zhencheng, SHI Defang
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601004
Accepted: 15 January 2016
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Bile Salt Adsorption Capacity and Antioxidant Activity of Polysaccharide Extract from Laminaria japonica and Its Fractions
WANG Zhirong, CUI Chun, LIN Zongyi, HUANG Junwei
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601005
Accepted: 15 January 2016
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Electrodialytic Desalination in Raffinose Purification
DUAN Shuran, BAO Zongbi, WEN Guangdong, CHEN Lifen, YANG Yiwen
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601006
Accepted: 15 January 2016
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Purification and Antioxidant Activity of Peptides Derived from Defatted Goat Brain Protein
CHANG Fei, YANG Xueguo, XIAO Shicheng, JIANG Pengfei, HUANG Huina, DUAN Xuchang
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601007
Accepted: 15 January 2016
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Effect of Tea Polyphenols on Moisture Absorption and Antioxidant Activity of Poly-(vinyl alcohol)-Based Film
CHEN Chenwei, DUAN Heng, HE Xuanxuan, XIE Jing,YANG Fuxin, YU Jun, ZHAO Yini
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601008
Accepted: 15 January 2016
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Changes of Calpain Activity and Tenderness Indexes during Postmortem of Yak Meat from Different Aged Yaks
YANG Qiaoneng, LIANG Qi, WEN Pengcheng, ZHANG Yan
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601009
Accepted: 15 January 2016
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Effects of Compound Phosphate, Transglutaminase, and Soybean Protein Isolate on Water-Holding Capacity and Sensory Quality of Duck Ham
NIE Xiaokai, DENG Shaolin, ZHOU Guanghong, XU Xinglian
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601010
Accepted: 15 January 2016
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Enhancement of Total Polyphenol Content and Antioxidant Activity of Whole Oat (Avena nuda L.) Flour by Cellulase Treatment
CHEN Dongfang, SHI Junling, HU Xinzhong
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601011
Accepted: 15 January 2016
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Antioxidant Capacities of Six Varieties of Red Raspberry Pomace Extracts in Northeast China
KUANG Hui, WANG Jinling, YAO Limin, NING Weiyu
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601012
Accepted: 15 January 2016
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Effect of Different Soybean Pretreatment Methods on the Quality of Soy Milk
YANG Daoqiang, XING Jianrong, LU Shengmin
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601013
Accepted: 15 January 2016
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Comparative Study on Physical and Chemical Properties of Collagens Obtained by Different Extraction Methodsfrom the Skin of the Chinese Longsnout Catfish Leiocassis longirostris
WEN Huifang, CHEN Lili, BAI Chunqing, ZHAO Li, YUAN Meilan, DU Yuqian
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601014
Accepted: 15 January 2016
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Analysis of Differentially Expressed Proteins in Litchi Aril between the Cultivars “Wuye” and “Lanzhu” during the Color-Changing Period
GE Yonghong, ZHONG Canyu, LIN Weibin, SHEN Lucen, QIU Zhimin, SONG Xiaomin, HUANG Ronghui
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601015
Accepted: 15 January 2016
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Influence of Roasting on Antioxidant Substances and Antioxidant Activity of Small Black Soybean
QIAO Lihua, WANG Meixia, WANG Yijing, DU Shuangkui
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601016
Accepted: 15 January 2016
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Extraction and Antioxidant Effect of Forsythiaside A from Forsythia suspense Leaves
YUAN Jiangfeng, ZHAO Junfeng, LIU Jianli, QIU Zhijun, WANG Dahong
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601017
Accepted: 15 January 2016
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Antioxidant Activity of Selenium-Enriched Germinated Brown Rice Protein
HU Lingling, LI Chunyang, ZENG Xiaoxiong, WU Jiansu
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601018
Accepted: 15 January 2016
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Inhibition of Quercetin on Protein Glycosylation and DNA Damage
LU Min, LI Xiaoming, LU Yongling, ZHENG Tiesong, ZHANG Dan, Lü Lishuang
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601019
Accepted: 15 January 2016
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Kinetics of Non-Enzymatic Browning Reaction from Ascorbic Acid Model System of Blueberry Juice
MA Yongqiang, WEI Jing, WANG Xin, LI Xiujuan
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601020
Accepted: 15 January 2016
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Isolation and Identification of Endophyte and Its Secondary Metabolites from Salicornia bigelovii Torr. Based on Type I Polyketide Synthase (PKS I) Gene
ZHANG Junnan, PENG Jie, LIU Tianxing, XIN Zhihong
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601021
Accepted: 15 January 2016
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Typical Growth Characteristics of Salmonella and Listeria monocytogenes in Braised Pork with Soy Sauce and Establishment of Prediction Models
ZHAO Nan, XU Xiaoxi, LIU Yang, GAO Jiming, ZHANG Shuyi, NA Hongping, JIN Feng
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601022
Accepted: 15 January 2016
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Effect of Low Environmental Temperature on Antioxidant System and DHA Content in Isochrysis galbana 3011
WANG Ting, ZHAO Pei, WANG Xueqing
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601023
Accepted: 15 January 2016
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Preparation and Antioxidant Activity of Monopterus albus Bone Peptides
JIA Shaoqian, LI Yanxia
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601024
Accepted: 15 January 2016
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Extraction, Purification and Characterization of Hypocrellin from Liquid-Cultured Mycelia of Shiraia bambusicola
SHAO Ying, CHEN Anhui, CHEN Xiaojie, ZHANG Chuanli, HU Fei
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601025
Accepted: 15 January 2016
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Kinetics of Protein Hydrolysis during Aqueous Enzymatic Extraction of Soybean Oil
ZHANG Hui, QI Baokun, LI Yang, SUI Xiaonan, WANG Zhongjiang, JIANG Lianzhou
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601026
Accepted: 15 January 2016
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Quantitative Evaluation of the Regulatory Effect of Cordyceps militaris on Human Body with the Intercellular Directed Weighted Communication Networks
MA Lina, PANG Guangchang, SUN Yong,CUI Zhenfu
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601027
Accepted: 15 January 2016
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Isoliquiritigenin Inhibits the Differentiation of 3T3-L1 Preadipocytes
QIU Lihong, WANG Zhanyang, LI Yajuan, SI Yingying, ZHOU Hui, HAN Huan, XU Bo, LI Gang, XIE Jianxin1, LI Ji, WANG Zhenhua
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601028
Accepted: 15 January 2016
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Protective Effects of Tea Extracts and Nano-EGCG against 6-OHDA-Induced Cell Injury in SH-SY5Y Cells
YAN Jingna, LUO Liyong, HU Yaqiong, ZENG Liang
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601029
Accepted: 15 January 2016
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Protective Effect of Fibrinolytic Enzyme from Lyophyllum ulmarium on Vascular Endothelial Cells Injury Induced by Oxidative Stress
ZHOU Guangliang, CONG He, QUAN Jishu, SHEN Minghua
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601030
Accepted: 15 January 2016
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Hawthorn Procyanidins Regulate the Expression of COX-2 and Induce the Apoptosis of Eca109 Esophageal Cancer Cells
MI Wei, LIAN Wu, YIN Shuying, YI Weijie, SHI Tala, HAN Wenting
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601031
Accepted: 15 January 2016
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Effect and Underlying Mechanism of Prenatal Zinc Treatment on Stress Response in Adult Female Wistar Rat Offspring Exposed to Lipopolysaccharide during Pregnancy
ZUO Manhua, HUANG Debin, HU Xiuying, TANG Jun
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601032
Accepted: 15 January 2016
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Effect of Dietary Protein from Aetobatus flagelum on Cholesterol Metabolism in Rats
DING Lin, WANG Dan, XUE Yong, XUE Changhu, WANG Yuming
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601033
Accepted: 15 January 2016
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Effect of Selenium-Enriched Spirulina platensis on Serum Lipid Levels of Acute Hyperlipidemic Mice
LI Xi, HUANG Wei, HUANG Bei
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601034
Accepted: 15 January 2016
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Effect of Chitosan and Its Water-Soluble Derivatives on Immune Function in Mice
WANG Zhihua, JIANG Yangyang, YU Xiaohua, YAN Yongbin, QIN Caiqin
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601035
Accepted: 15 January 2016
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Protective Effect of Schisandrin B on Myocardial Ischemia/Reperfusion Injury in Rats
SUN Hongxia, CHEN Jianguang
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601036
Accepted: 15 January 2016
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Antioxidant Effects of Purified Polyphenols from Leaves of Punica granatum L. on Kidney, Heart and Immune Organs in Mice with Acute Alcoholic Liver Injury
WANG Meiju, TAO Mingxuan, NIU Wenying, ZHU Cheng, YE Liyue, XING Jia
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601037
Accepted: 15 January 2016
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Progress in Multiresidue Analysis of Veterinary Drugs in Foods of Animal Origin
ZHANG Yi, YUE Zhenfeng, GUO Wen, WU Shaojing, SHEN Jincan, XIAO Chengui, LIN Li, HUA Honghui, HOU Lexi, YI Bingqing
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601038
Accepted: 15 January 2016
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Application of Chemical Fingerprint in Studies of Edible and Medicinal Mushrooms
LI Yan, ZHANG Ji, JIN Hang, WANG Yuanzhong
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601039
Accepted: 15 January 2016
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A Review on the Control of Zearalenone with Antagonistic Yeast
DONG Manjia, YANG Qiya, SUN Wei, ZHANG Hongyin, LI Chaolan
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201601040
Accepted: 15 January 2016
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