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Food and Function(5)
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A novel “turn-on” fluorometric and magnetic bi-functional strategy for ascorbic acid sensing and in vivo imaging via carbon dots-MnO<inf>2</inf> nanosheet nanoprobe
ArticleAbstract: Ascorbic acid (AA) is an essential vitamin and plays an irreplaceable role in humans’ daily life. ThPalabras claves:Ascorbic acid, Bi-functional nanoprobe, Carbon dots, MnO nanosheet 2, Turn-onAutores:Cheng S., Han F., Jiang Z., Li Y., Liu H., Liu S., Mingqian Tan, Na X., Wang H., Xie M., Zhang L.Fuentes:scopusCorrection: Adverse effects of fluorescent carbon dots from canned yellow croaker on cellular respiration and glycolysis
ArticleAbstract: Correction for 'Adverse effects of fluorescent carbon dots from canned yellow croaker on cellular rePalabras claves:Autores:Li D.M., Li Y., Mingqian Tan, Na X., Wang C., Zhou W., Zhu B.W.Fuentes:scopusCorrection: Insights into melanoidin conversion into fluorescent nanoparticles in the Maillard reaction (Food and Function (2019) 10 (4414-4422) DOI: 10.1039/C9FO00383E)
OtherAbstract: The authors regret that one of the affiliations (affiliation a) was incorrectly shown in the originaPalabras claves:Autores:Dai C., Li D.M., Li Y., Mingqian Tan, Na X., Xie Y.Fuentes:scopusAdverse effect assessment of fluorescent carbon dots in cigarette smoke
ArticleAbstract: The potential adverse effects or health risks of nanostructures produced in smoking tobacco have draPalabras claves:Carbon dots, Cigarette smoke, Cytotoxicity, Metabolomics, tobaccoAutores:Mingqian Tan, Na X., Wang H., Zhang L.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 carbon dots in baked lamb: Formation, cytotoxicity and scavenging capability to free radicals
ArticleAbstract: The formation and properties of nanostructures during food processing have attracted much attentionPalabras claves:baked lamb, Carbon dots, Cell oxidative damage, Free radicalsAutores:Bi J., Liu S., Mingqian Tan, Na X., Wang H., Xie Y., Zhang L.Fuentes:scopusEffects of fluorescent carbon dots from the baked lamb on energy and lipid metabolism
ArticleAbstract: Food-borne carbon dots (CDs) may cause health risks due to their unique properties. However, previouPalabras claves:baked lamb, Carbon dots, Cytotoxicity, lipidomics, metabolism, Reactive oxygen speciesAutores:Lai B., Mingqian Tan, Na X., Song Y., Wang H., Zhang L.Fuentes:scopusHigh internal phase Pickering emulsions stabilized by a cod protein-chitosan nanocomplex for astaxanthin delivery
ArticleAbstract: High internal phase Pickering emulsions (HIPPEs) stabilized by a food protein have attracted widesprPalabras claves:Autores:Chen Y., Mingqian Tan, Na X., Zhang L., Zhou C.Fuentes:scopusInsights into melanoidin conversion into fluorescent nanoparticles in the Maillard reaction
ArticleAbstract: The Maillard reaction is a well known chemical reaction in the food industry, in which melanoidins aPalabras claves:Autores:Dai C., Li D.M., Li Y., Mingqian Tan, Na X., Xie Y.Fuentes:scopusThe effects of carbon dots produced by the Maillard reaction on the HepG2 cell substance and energy metabolism
ArticleAbstract: Endogenous nanoparticles produced during food processing have received considerable attention due toPalabras claves:Autores:Li D.M., Mingqian Tan, Na X., Wang C., Wang H., Yuan Z., Zhu B.W.Fuentes:scopus