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Peng Lei1，Jialin Lü1，Tie Yao1，Peng Zhang1，Xin Chai1，Yuefei Wang1，Miaomiao Jiang1,2（State Key Laboratory of Component-based Chinese Medicine，Tianjin University of Traditional Chinese Medicine；Key Laboratory of Pharmacology of Traditional Chinese Medicine Formulae，Ministry of Education，Tianjin University of Traditional Chinese Medicine）.Verbascoside exerts an anti-atherosclerotic effect by regulating liver glycerophospholipid metabolism[J].Food Science and Human Wellness,2023,第6期
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Rong Wang1，Yun Huang1，Xiaoruo Gan1，Chenghao Fu1，Yuemin Li1，Ning Chen1，Hao Xi1，Huishan Guo1，Wei Zhang2，Yuhong Lü1，Yan Zhang3，Pin Lü1（Cardiovascular Medical Science Center，Department of Cell Biology，Key Laboratory of Neural and Vascular Biology of Ministry of Education，Hebei Medical University；Eco-environmental Monitoring Center of Hebei Province；Hebei Food Safety Key Laboratory，Hebei Food Inspection and Research Institute）.Switch of phosphorylation to O-GlcNAcylation of AhR contributes to vascular oxidative stress induced by benzo[a]pyrene[J].Food Science and Human Wellness,2023,第6期
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Ningxuan Gao1,2，Xu Si1,2，Wenzhong Han3，Ersheng Gong1,2，Chi Shu1,2，Jinlong Tian1,2，Yuehua Wang1,2，Jiyue Zhang1,2，Binxu Li1,2，Bin Li1,2（Department of Food Science，College of Food，Shenyang Agricultural University；National R&D Professional Center For Berry Processing；Agriculture and Forest Institute in Arid of Liaoning）.The contribution of different polyphenol compositions from chokeberry produced in China to cellular antioxidant and antiproliferative activities[J].Food Science and Human Wellness,2023,第5期
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Qiao Jiang1，Li Wang2，Xu Si1，Yuanyuan Bian1，Weijia Zhang1，Huijun Cui1，Hailong Gui1，Ye Zhang1，Bin Li1，Dehong Tan1（College of Food Science，Shenyang Agricultural University；State Key Laboratory of Food Science and Technology，Jiangnan University）.Pterostilbene antagonizes homocysteine-induced oxidative stress,apoptosis and lipid deposition in vascular endothelial cells[J].Food Science and Human Wellness,2023,第5期
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Jun Wang1,2，Xiuxiu Zhang2，Zhijing Ni3，Elnur Elam3，Kiran Thakur2,3，Kexin Lia1，Chuyan Wang1，Jianguo Zhang2,3，Zhaojun Wei2,3（School of Biological Food and Environment，Hefei University；School of Food and Biological Engineering，Hefei University of Technology；School of Biological Science and Engineering，Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments，North Minzu University）.The anti-cancerous mechanism of licochalcone A on human hepatoma cell HepG2 based on the miRNA omics[J].Food Science and Human Wellness,2023,第4期
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Yi Wang1，Wusigale2,3，Yangchao Luo1（Department of Nutritional Sciences,University of Connecticut；Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education；Key Laboratory of Dairy Products Processing,Ministry of Agriculture and Rural Affairs,Inner Mongolia Agricultural University）.Colloidal nanoparticles prepared from zein and casein：interactions, characterizations and emerging food applications[J].Food Science and Human Wellness,2023,第2期
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Cong Lu1，Yuyu Zhang2，Ping Zhan1，Peng Wang1，Honglei Tian1（College of Food Engineering and Nutritional Science,Shaanxi Normal University；Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University）.Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry（GC-MS）, gas chromatography-olfactometry（GC-O）, odor activity value（OAV）, aroma recombination, and omission tests[J].Food Science and Human Wellness,2023,第1期
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Bar?? Yal?nk?l??1，Güzin Kaban2，Mükerrem Kaya2（Department of Gastronomy and Culinary Arts,Faculty of Fine Arts and Architecture,?stanbul Gedik University；Department of Food Engineering,Faculty of Agriculture,Atatürk University）.Effect of sodium replacement on the quality characteristics of past?rma（a dry-cured meat product）[J].Food Science and Human Wellness,2023,第1期
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Huairui Wang1，Yao Cheng2，Xue Zhang3，Yingping Wang1，Hui Zhao2（State Local Joint Engineering Research Center of Ginseng Breeding and Application,College of Chinese Medicinal Materials,Jilin Agricultural University；School of Biotechnology and Food Science,Tianjin University of Commerce；School of Pharmaceutical Science and Technology,Health Sciences Platform,Tianjin University）.Comparative analysis of physicochemical properties, ginsenosides content and α-amylase inhibitory effects in white ginseng and red ginsen[J].Food Science and Human Wellness,2023,第1期
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