4 L,trypsin,flavourzyme,pepsin,papain and neutrase AS1398 to hydrolysis porcine hemoglobin for 8 hours respectively,in optimum reaction condition with degree of hydrolysis and reducing power of each hour as evaluation index for establishing the enzymatic preparation technology of porcine hemoglobin antioxidant peptides.

Extraction,isolation and antioxidant activity of the polysaccharides from embryo of the seeds of Nelumbo nucifera Gaertn.;

Study on antioxidant activity of Elsholtzia bodineri Vaniot and determination of microelements;

Preparation and antioxidant activity of tannin from persimmon pulp;

Study on the antioxidative activity of enzymatic hydrolysates of corn gluten meal;

Spectrophotometric determination of antioxidative activity of vegetable by malachite green decolouration;

Determination and evaluation of lipid peroxidation and antioxidative activity of antioxidant in biological system;

Determination of Antioxidation of the Extract from Chinese Medicine Morinda Officinalis How by Flow Injection Chemiluminescence and Spectroscopy;

Total Flavonoid Content in Mulberry Branches of Morus atropurpurea Roxb. and the Factors Correlated With Antioxidation Activity of Flavonoid;

Comparative analysis on some quality characters and antioxidation of the sand pear fruits;

Study on antioxidant activities of the extracts of Haematococcus pluvialis before and after saponification in vitro;

Changes of anthocyanin content and antioxidant activities during storage of Vaccinium Uliginasum L.;

Changes of antioxidant compounds and antioxidant activities in strawberry fruit during different harvest time

Study on extraction and antioxidation activity of proanthocyanidins from apple;

Study on the optimization of extraction technology and antioxidation activity of garlic polysaccharide

The antioxidation activity and water soluble total phenols content of 41 fruits and vegetables gathered from Hangzhou market were assayed by using the bleaching of β carotene sub oleic acid model assay.