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scopus(7)
A fluorescence turn-off-on chemosensor based on carbon nanocages for detection of ascorbic acid
ArticleAbstract: A new type of carbon nanocages (CNCs) has been constructed through grilling of turbot (ScophthalmusPalabras claves:Autores:Bi J., Kamal T., Mingqian Tan, Wang H., Zhu B.W.Fuentes:scopusFreezing-induced proton dynamics in tofu evaluated by low-field nuclear magnetic resonance
ArticleAbstract: The main purpose of the study was to understand and interpret the effects of freezing times on the pPalabras claves:Freezing time, Frozen tofu, Low-field nuclear magnetic resonance, magnetic resonance imagingAutores:Cheng S., Li Y., Mingqian Tan, Shi W., Wang H.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:scopusSensitive detection of trimethylamine based on dopant-assisted positive photoionization ion mobility spectrometry
ArticleAbstract: Biogenic amines are degradation products generated through enzymatic and microbial processes duringPalabras claves:Biogenic amines, Dopant-assisted positive photoionization (DAPP), Ion mobility spectrometry (IMS), Oyster, SHRIMP, Trimethylamine (TMA)Autores:Chen C., Cheng S., Jiang D., Li H., Li Y., Mingqian Tan, Wang H., Zhang T., Zhou Q.Fuentes:scopusWater Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies
ArticleAbstract: Turbot is a valuable commercial species because of its high nutrition content. Water bkp_redistributPalabras claves:Cooking, Low-field NMR, MRI, turbot, water dynamicsAutores:Huang L., Mingqian Tan, Song Y., Wang H., Xia K., Xu W., Zang X., Zhu B.W., Zu Y.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: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:scopus