2021年1期
食品科学与人类健康(英文)
- Food science and COVID-19
- Inhibitory effects of oxyresveratrol on ERK and Smad1/2 phosphorylation and HSC activation in preventing carbon tetrachloride-induced rat liver fibrosis
- Effect of proteolytic starter culture isolated from Chinese Dong fermented pork(Nanx Wudl)on microbiological,biochemical and organoleptic attributes in dry fermented sausages
- Beneficial effects of AOS-iron supplementation on intestinal structure and microbiota in IDA rats
- In vitro and in silico analysis of dual-function peptides derived from casein hydrolysate
- Ganoderma lucidum spore oil(GLSO),a novel antioxidant,extends the average life span in Drosophila melanogaster
- Physico-chemical properties and structure of rice cultivars grown in Heilongjiang Province of China
- Comparative transcriptomics analysis of Zygosaccharomyces mellis under high-glucose stress
- Purification,structural elucidation,and in vitro antitumor effects of novel polysaccharides from Bangia fuscopurpurea
- Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid
- Simultaneous determination of 15 pesticide residues in Chinese cabbage and cucumber by liquid chromatography-tandem mass spectrometry utilizing online turbulent flow chromatography
- Hypoglycemic polysaccharides from Auricularia auricula and Auricularia polytricha inhibit oxidative stress,NF-κB signaling and proinflammatory cytokine production in streptozotocin-induced diabetic mice
- Chronic consumption of thermally processed palm oil or canola oil modified gut micro flora of rats
- Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-κB pathways
- Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins
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