Xie Y.
40
Coauthors
6
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2017 | 1 |
| 2018 | 2 |
| 2019 | 3 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Nanopartícula | 5 |
| Bioquímica | 5 |
| Ciencia de los alimentos | 2 |
| Ciencia de materiales | 2 |
| Biotecnología | 1 |
| Nanotubo de carbono | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Química analítica | 3 |
| Bioquímica | 2 |
| Química física | 2 |
| Farmacología y terapéutica | 2 |
| Tecnología alimentaria | 1 |
| Salud y seguridad personal | 1 |
| Dirección general | 1 |
| Fisiología humana | 1 |
| Ingeniería y operaciones afines | 1 |
| Instrumentos de precisión y otros dispositivos | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 6 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Mingqian Tan | 6 |
| Li Y. | 5 |
| Na X. | 4 |
| Li D.M. | 4 |
| Wang H. | 4 |
| Liu S. | 3 |
| Song Y. | 3 |
| Dai C. | 2 |
| Bi J. | 2 |
| Cong S. | 2 |
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Publicaciones del autor
Correction: 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: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:scopusInsights into melanoidin conversion into fluorescent nanoparticles in the Maillard reaction
ArticleAbstract: The Maillard reaction is a well known chemical reaction in the food industry, in which melanoidins aPalabras claves:Autores:Dai C., Li D.M., Li Y., Mingqian Tan, Na X., Xie Y.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:scopusFacile one-step synthesis of highly luminescent N-doped carbon dots as an efficient fluorescent probe for chromium(VI) detection based on the inner filter effect
ArticleAbstract: Chromium is highly toxic and considered as a severe contaminate. Therefore, low cost, highly sensitiPalabras claves:Autores:Bi J., Cheng S., Li D.M., Li Y., Liu S., Mingqian Tan, Song Y., Wang H., Xie Y.Fuentes:scopus