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scopus(25)
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:scopusDetection of Sesame Oil Adulteration Using Low-Field Nuclear Magnetic Resonance and Chemometrics
ArticleAbstract: Identification of edible oil adulteration is an essential task for oil quality control. In this studPalabras claves:Adulteration, Chemometrics, LF-NMR, nondestructive analysis, Sesame oilAutores:Liu K., Mingqian Tan, Wang R., Wang X.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:scopusFunctional Properties of Fucoxanthin and Its Application in Foods
ArticleAbstract: Fucoxanthin is a kind of marine allenic carotenoid with specific structure, which has several biologPalabras claves:Bioactive seaweed substance, fucoxanthin, Functional property, Physicochemical property, seaweedAutores:Li J., Mingqian Tan, Yu X.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:scopusFood-borne nanocarriers from roast beef patties for iron delivery
ArticleAbstract: Food-borne nanoparticles (FNs) produced during thermal processing of food may have potential as nanoPalabras claves:Autores:Lai B., Mingqian Tan, Sun N., Wang N., Wu Y., Zhao X.Fuentes:scopusEndogenous Fluorescence Carbon Dots Derived from Food Items
ReviewAbstract: Background: Fluorescent carbon dots (CDs) are a novel class of carbon-based nanomaterials that werePalabras claves:fluorescent carbon dots, food-borne nanoparticles, potential risk, ToxicityAutores:Mingqian Tan, Su W., Wang H.Fuentes:scopusEffect of continuous and intermittent drying on water mobility of fresh walnuts (Juglans regia L.): A LF-NMR study
ArticleAbstract: In this study, water mobility and oil qualities (color indexes, peroxide value, acid value, fatty acPalabras claves:intermittent drying, LF-NMR, moisture pbkp_rediction, origin discrimination, walnutAutores:Chen X., Gao R., Jin W., Mingqian Tan, Pei J., Wang S.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:scopus