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Article(8)
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Food and Function(4)
Journal of Agricultural and Food Chemistry(2)
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scopus(8)
Carbon dots from roasted chicken accumulate in lysosomes and induce lysosome-dependent cell death
ArticleAbstract: Thermal processing may generate toxicants. Carbon dots (CDs) from baked foods are toxic to cells; hoPalabras claves:Autores:Cong S., Mingqian Tan, Rai R., Song X., Wang N., Wu Y., Zhao X.Fuentes:scopusFluorescent Carbon Dots Derived from Maillard Reaction Products: Their Properties, Biodistribution, Cytotoxicity, and Antioxidant Activity
ArticleAbstract: Food-borne nanoparticles have received great attention because of their unique physicochemical propePalabras claves:antioxidation, Carbon dots, cell metabolism, Cytotoxicity, Maillard reactionAutores:Cong S., Li D.M., Mingqian Tan, Na X., Song Y., Wang H., Xie Y., Xu X., Zhu B.W.Fuentes:scopusFluorescent nanoparticles from mature vinegar: their properties and interaction with dopamine
ArticleAbstract: Naturally occurring nanoparticles may be present in food. In this paper we report the discovery of fPalabras claves:Autores:Bi J., Cao L., Cong S., Mingqian Tan, Song X., Song Y., Yu C.Fuentes:scopusFluorescent nanoparticles present in Coca-Cola and Pepsi-Cola: physiochemical properties, cytotoxicity, biodistribution and digestion studies
ArticleAbstract: Foodborne nanoparticles (NPs) have drawn great attention due to human health concerns. This study rePalabras claves:biodistribution, Coca-Cola, Cytotoxicity, Digestion, Foodborne nanoparticles, Pepsi-ColaAutores:Cong S., Jiang C., Li S., Mingqian Tan, Wang H.Fuentes:scopusMolecular interaction of fluorescent carbon dots from mature vinegar with human hemoglobin: Insights from spectroscopy, thermodynamics and AFM
ArticleAbstract: Foodborne nanoparticles have attracted considerable interest due to their distinctive fluorescence aPalabras claves:Esterase activity, fluorescent carbon dots, Human hemoglobin, INTERACTIONAutores:Cao L., Cong S., Li J., Mingqian Tan, Song Y., Wang H.Fuentes:scopusInteractions of carbon quantum dots from roasted fish with digestive protease and dopamine
ArticleAbstract: Food-borne carbon quantum dots (CQDs) in thermal-processed fish may pose potential risks to the humaPalabras claves:Autores:Bao Z., Cao L., Cong S., Li D.M., Li J., Mingqian Tan, Song Y.Fuentes:scopusUltrasmall fluorescent nanoparticles derived from roast duck: Their physicochemical characteristics and interaction with human serum albumin
ArticleAbstract: Fluorescent nanoparticles (FNPs) produced from roast meat have drawn widespread attention due to thePalabras claves:Autores:Bi J., Cong S., Mingqian Tan, Song X., Yu C.Fuentes:scopusPresence and Formation Mechanism of Foodborne Carbonaceous Nanostructures from Roasted Pike Eel (Muraenesox cinereus)
ArticleAbstract: Foodborne nanostructures have gained more and more attention in recent years. In this paper, the prePalabras claves:biodistribution, carbonaceous nanostructures, foodborne, formation mechanism, photoluminescentAutores:Bi J., Cong S., Li Y., Mingqian Tan, Song Y., Wang H., Yu C., Zhu B.W.Fuentes:scopus