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1 Subcritical ethanol extraction of flavonoids from Moringa oleifera leaf and evaluation of antioxidant activity [期刊论文]

来源：FOOD CHEMISTRY , 218卷 , 2017

作者:Wang, Yongqiang;Gao, Yujie;Ding, Hui;等

关键词:Response surface methodology;Flavonoids;...

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2 Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours [期刊论文]

来源：FOOD CHEMISTRY , 224卷 , 2017

作者:Chen, Xuetao;Li, Xia;Mao, Xinhui;等

关键词:Yam flour;Drying;...

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3 Affinity of rosmarinic acid to human serum albumin and its effect on protein conformation stability [期刊论文]

来源：FOOD CHEMISTRY , 192卷 , 2016

作者:Peng, Xin;Wang, Xiangchao;Qi, Wei;等

关键词:Rosmarinic acid;Human serum albumin;...

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4 Chemical composition and antioxidant and anti-inflammatory potential of peels and flesh from 10 different pear varieties (Pyrus spp.) [期刊论文]

来源：FOOD CHEMISTRY , 152卷 , 2014

作者:Li, Xia;Wang, Tingting;Bin Zhou;等

关键词:Pear peel;Chemical compounds;...

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5 Anti-inflammatory and anticancer activities of extracts and compounds from the mushroom Inonotus obliquus [期刊论文]

来源：FOOD CHEMISTRY , 139卷 42739 , 2013

作者:Ma, Lishuai;Chen, Haixia;Dong, Peng;等

关键词:Inonotus obliquus;Triterpenens;...

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