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Article(9)
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Journal of Agricultural and Food Chemistry(2)
Food Research International(1)
Food and Function(1)
International Journal of Food Engineering(1)
Journal of Food Processing and Preservation(1)
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Tecnología alimentaria(4)
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scopus(9)
A phosphorescence resonance energy transfer-based “off-on” long afterglow aptasensor for cadmium detection in food samples
ArticleAbstract: Cadmium contamination is a severe food safety risk for human health. Herein, a long afterglow “off-oPalabras claves:aptamer, Cadmium ions, Long afterglow, PhosphorescenceAutores:Lai B., Mingqian Tan, Su W., Wang H., Wang Z., Yu C., Zhu B.W.Fuentes:scopusEffect of hydrocolloid and processing potentiality on water migration in apple jellies of Yinduqing cultivar
ArticleAbstract: Numerous quality characteristics of food products are dependent on the microstructure and water statPalabras claves:gelatin, Jelly, LF-NMR, MRI, QualityAutores:Kamal T., Mingqian Tan, Song Y., Zhang T., Zhu B.W.Fuentes:scopusEffect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI
ArticleAbstract: Instant sea cucumber has become one popular product due to its convenience to eat, favourable tastePalabras claves:Instant sea cucumber, Low field nuclear magnetic resonance, magnetic resonance imaging, Multiple freeze-thaw cycles, Quality propertiesAutores:Cheng S., Lin Z., Mingqian Tan, Zhu B.W., Zu Y.Fuentes:scopusPhysicochemical properties and cytotoxicity of carbon dots in grilled fish
ArticleAbstract: In recent years, the presence of food-borne nanoparticles during food processing has been a controvePalabras claves:Autores:Bi J., Cong S., Li D.M., Li Y., Mingqian Tan, Song Y., Wang H., Zhou D.Y., Zhu B.W.Fuentes:scopusVariable Temperature Nuclear Magnetic Resonance and Magnetic Resonance Imaging System as a Novel Technique for in Situ Monitoring of Food Phase Transition
ArticleAbstract: A nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) system with a 45 mm variablePalabras claves:denaturation temperature, Freezing point, Phase transitions, VT-NMR-MRIAutores:Cheng S., Mingqian Tan, Song Y., Wang H., Yang P., Zhou D.Y., Zhu B.W.Fuentes:scopusWater Dynamics and Physicochemical Analysis of Two Different Varieties of Apple Jam (Fuji) and (Yinduqing) by LF- NMR and MRI
ArticleAbstract: Apple jam is one of the favorite foods consumed worldwide. This study investigated the effect of stoPalabras claves:apple jam, Low-field nuclear magnetic resonance, magnetic resonance imaging, nondestructive analysis, water dynamicsAutores:Kamal T., Mingqian Tan, Song Y., Zhang T., Zhu B.W.Fuentes:scopusWater dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies
ArticleAbstract: Water dynamics in turbot flesh during frying, boiling and stewing was assessed by nuclear magnetic rPalabras claves:Autores:Huang L., Mingqian Tan, Song Y., Xia K., Xu W., Zhu B.W.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: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