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浏览/检索结果: 共21条，第1-10条 帮助 限定条件 专题：西北高原生物研究所    第一署名单位    第一作者单位    通讯作者单位     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择发表日期升序发表日期降序提交时间升序提交时间降序题名升序题名降序作者升序作者降序 Characterization, antioxidant, and neuroprotective effects of anthocyanins from Nitraria tangutorum Bobr. fruit 期刊论文 FOOD CHEMISTRY, 2021, 卷号: 353 作者:  Chen, Shasha;  Zhou, Haonan;  Zhang, Gong;  Dong, Qi;  Wang, Zhenhua 收藏  |  浏览/下载：32/0  |  提交时间：2021/11/18 Nitraria tangutorum Bobr  Anthocyanin  Composition  Antioxidant  Neuroprotective effects   Anthocyanins from Lycium ruthenicum Murr. Ameliorated D-Galactose-Induced Memory Impairment, Oxidative Stress, and Neuroinflammation in Adult Rats 期刊论文 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2019, 卷号: 67, 期号: 11 作者:  Chen, Shasha;  Zhou, Haonan;  Zhang, Gong;  Meng, Jing;  Deng, Kai 收藏  |  浏览/下载：50/0  |  提交时间：2019/11/26 Lycium ruthenicum Murr  anthocyanins  oxidative stress  memory impairment  neuroinflammation  neurodegeneration   Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文 FOOD CHEMISTRY, 2018 Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui 收藏  |  浏览/下载：21/0  |  提交时间：2019/07/23 Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文 FOOD CHEMISTRY, 2018 Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui 收藏  |  浏览/下载：25/0  |  提交时间：2019/07/05 Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文 FOOD CHEMISTRY, 2018 Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui 收藏  |  浏览/下载：28/0  |  提交时间：2019/06/21 Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文 FOOD CHEMISTRY, 2018 Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui 收藏  |  浏览/下载：28/0  |  提交时间：2019/06/28 Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文 FOOD CHEMISTRY, 2018 Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui 收藏  |  浏览/下载：20/0  |  提交时间：2019/07/12 Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文 FOOD CHEMISTRY, 2018 Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui 收藏  |  浏览/下载：17/0  |  提交时间：2019/07/19 Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文 FOOD CHEMISTRY, 2018 Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui 收藏  |  浏览/下载：7/0  |  提交时间：2019/08/02 Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文 FOOD CHEMISTRY, 2018 Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui 收藏  |  浏览/下载：10/0  |  提交时间：2019/07/26