Li D.M.
104
Coauthors
15
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2016 | 2 |
| 2017 | 3 |
| 2018 | 2 |
| 2019 | 6 |
| 2020 | 1 |
| 2021 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 11 |
| Nanopartícula | 6 |
| Ciencia de los alimentos | 4 |
| Toxicología | 3 |
| Biotecnología | 2 |
| Biomateriales | 1 |
| Biomedicina | 1 |
| Biología | 1 |
| Ciencia de materiales | 1 |
| Biología celular | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Microorganismos, hongos y algas | 6 |
| Fisiología y materias afines | 4 |
| Bioquímica | 4 |
| Química orgánica | 2 |
| Tecnología alimentaria | 2 |
| Química física | 2 |
| Química analítica | 2 |
| Farmacología y terapéutica | 2 |
| Enfermedades | 2 |
| Ingeniería química | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 15 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Mingqian Tan | 15 |
| Li Y. | 11 |
| Zhu B.W. | 8 |
| Na X. | 5 |
| Song Y. | 5 |
| Wang H. | 5 |
| Zhou D.Y. | 4 |
| Bi J. | 4 |
| Cheng S. | 4 |
| Xie Y. | 4 |
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Publicaciones del autor
Carbon dots from roasted mackerel (scomberomorus niphonius) for free radical scavenging
ArticleAbstract: Foodborne nanoparticles produced from food components during thermal processing have received attentPalabras claves:Fluorescence, fluorescent carbon dots, Foodborne nanoparticles, Free radical, Roasted mackerelAutores:Cao L., Li D.M., Li J., Mingqian Tan, Yu C.Fuentes:scopusCorrection: Adverse effects of fluorescent carbon dots from canned yellow croaker on cellular respiration and glycolysis
ArticleAbstract: Correction for 'Adverse effects of fluorescent carbon dots from canned yellow croaker on cellular rePalabras claves:Autores:Li D.M., Li Y., Mingqian Tan, Na X., Wang C., Zhou W., Zhu B.W.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: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:scopusInteractions of carbon quantum dots from roasted fish with digestive protease and dopamine
ArticleAbstract: Food-borne carbon quantum dots (CQDs) in thermal-processed fish may pose potential risks to the humaPalabras claves:Autores:Bao Z., Cao L., Cong S., Li D.M., Li J., Mingqian Tan, Song Y.Fuentes:scopus