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Carbon 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: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:scopusSea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing
ArticleAbstract: The protective effect of sea bass protein (SBP)-(−)-epigallocatechin-3-gallate (EGCG) covalent complPalabras claves:3D Printing, Algal oil, Astaxanthin, High internal phase Pickering emulsions, Sea bass protein-(-)-epigallocatechin-3-gallate complex, stabilityAutores:Chen Y., Mingqian Tan, Su W., Wang H., Xing S., Zhang L., Zhou C.Fuentes:scopus