2020年4期
食品科學(xué)與人類健康(英文)
- Antioxidant and α-glucosidase inhibitiory activity of Cercis chinensis flowers
- Gelatin-stabilized traditional emulsions: Emulsion forms, droplets,and storage stability
- Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content
- Major royal jelly proteins accelerate onset of puberty and promote ovarian follicular development in immature female mice
- Chrysoeriol ameliorates hyperglycemia by regulating the carbohydrate metabolic enzymes in streptozotocin-induced diabetic rats
- Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation
- Rapid analysis of fifteen sulfonamide residues in pork and fish samples by automated on-line solid phase extraction coupled to liquid chromatography–tandem mass spectrometry
- Effects of carbon sources and temperature on the formation and structural characteristics of food-related Staphylococcus epidermidis biofilms
- Determination of the total antioxidant and oxidant status of some galactagogue and herbal teas
- Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing
- beneficial effects of high-pressure homogenization on the dispersion stability of aqueous hydrolysate from Mytilus edulis
- Effect of AAPH oxidation on digestion characteristics of seed watermelon (Citrullus lanatus var) kernels protein isolates