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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 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 in the popular pizza: Properties, biodistribution and cytotoxicity
ArticleAbstract: Food-borne nanoparticles that are generated during the thermal processing of various consumed foodsPalabras claves:Autores:Cong S., Li D.M., Mingqian Tan, Prakash S., Song Y., Wang K., Wang N., Wu Y.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:scopus