Liu S.
47
Coauthors
7
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2017 | 2 |
| 2018 | 1 |
| 2019 | 4 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Nanopartícula | 5 |
| Bioquímica | 5 |
| Ciencia de materiales | 3 |
| Ciencia de los alimentos | 2 |
| Biotecnología | 1 |
| Nanotubo de carbono | 1 |
| Toxicología | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Química analítica | 3 |
| Farmacología y terapéutica | 3 |
| Tecnología alimentaria | 1 |
| Biología | 1 |
| Química física | 1 |
| Salud y seguridad personal | 1 |
| Dirección general | 1 |
| Tecnología de productos químicos industriales | 1 |
| Tecnología de otros productos orgánicos | 1 |
| Microorganismos, hongos y algas | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 7 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Mingqian Tan | 7 |
| Wang H. | 7 |
| Song Y. | 4 |
| Li Y. | 3 |
| Bi J. | 3 |
| Xie Y. | 3 |
| Na X. | 2 |
| Zhang L. | 2 |
| Cheng S. | 2 |
| Li D.M. | 2 |
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Top Keywords
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Publicaciones del autor
Universal existence of fluorescent carbon dots in beer and assessment of their potential toxicity
ArticleAbstract: Nanosized materials may produce adverse physiological effects or potential health risks due to theirPalabras claves:beer, biodistribution, Carbon dots, Cytotoxicity, DigestionAutores:Liu S., Mingqian Tan, Song Y., Wang H., Zhu B.W.Fuentes:scopusCarbon quantum dots from roasted Atlantic salmon (Salmo salar L.): Formation, biodistribution and cytotoxicity
ArticleAbstract: The endogenous carbon quantum dots (CQDs) produced during food processing have potential uncertaintyPalabras claves:biodistribution, Carbon quantum dots, Energy metabolism, Flow cytometric, Salmo salar L.Autores:Li S., Liu S., Mingqian Tan, Song L., Song Y., Wang H., Wu Y.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:scopusPresence of Fluorescent Carbon Nanoparticles in Baked Lamb: Their Properties and Potential Application for Sensors
ArticleAbstract: The presence of nanoparticles in food has drawn much attention in recent years. Fluorescent carbon nPalabras claves:baked lamb, Carbon dots, glucose, Hydroxyl radical, SensorAutores:Cong S., Liu S., Mingqian Tan, Song Y., Wang H., Xie Y., Xu X.Fuentes:scopusPresence and formation of fluorescence carbon dots in a grilled hamburger
ArticleAbstract: The presence of nanomaterials during food processing has attracted significant concern due to the phPalabras claves:Autores:Bi J., Li D.M., Li Y., Liu S., Mingqian Tan, Wang H., Yu C., Zhu B.W.Fuentes:scopus