【序号】：1 【作者】：Terrence Madhujith, Fereidoon Shahidi 【题名】：Optimization of the Extraction of Antioxidative Constituentsof Six Barley Cultivars and Their Antioxidant Properties 【期刊】：Journal of Agricultural and Food Chemistry 【年、卷、期、起止页码】: January 2019 【全文链接】： 【序号】：2 【作者】：Schoenauer S, Schieberle P. 【题名】：Characterization of the Key Aroma Compounds in the Crust ofSoft Pretzels by Application of the Sensomics Concept. 【期刊】：J Agric Food Chem. 【年、卷、期、起止页码】: 2019 Jun 26;67(25):7110-7119. 【全文链接】：doi: 10.1021/acs.jafc.9b02601. 【序号】：3 【作者】：Bezerra IL 【题名】： Structural characterization ofpolysaccharides from Cabernet Franc, Cabernet Sauvignon and Sauvignon Blancwines: Anti-inflammatory activity in LPS stimulated RAW 264.7 cells. 【期刊】：Carbohydr Polym. 【年、卷、期、起止页码】: 2018 Apr 15;186:91-99. 【全文链接】：doi: 10.1016/j.carbpol.2017.12.082. Epub 2018 Jan 2. 【序号】：4 【作者】：Cordeiro Caillot AR1 【题名】：Structural characterization of blackberry winepolysaccharides and immunomodulatory effects on LPS-activated RAW 264.7macrophages. 【期刊】：Food Chem. 【年、卷、期、起止页码】: 2018 Aug 15;257:143-149. 【全文链接】：doi: 10.1016/j.foodchem.2018.02.122. Epub 2018 Feb 24. 【序号】：5 【作者】：Bezerra IL1 【题名】：Cabernet Sauvignon wine polysaccharides attenuate sepsisinflammation and lethality in mice 【期刊】：Carbohydr Polym. 【年、卷、期、起止页码】: 2019 Apr 15;210:254-263. 【全文链接】：doi: 10.1016/j.carbpol.2019.01.025. Epub 2019 Jan 9.
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