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Changes in Body Wall of Sea Cucumber (Stichopus japonicus) during a two-Step Heating Process Assessed by Rheology, LF-NMR, and Texture Profile Analysis
ArticleAbstract: Sea cucumber (Stichopus japonicus) is regarded as a highly priced delicacy in Japan and China owingPalabras claves:LF-NMR, non-invasive, rheology, Sea cucumber (Stichopus japonicus), Texture profile analysis, Two-step heatingAutores:Bi J., Cheng S., Dong X.P., Jiang P., Kamal T., Li D.M., Li Y., Mingqian Tan, Zhou D.Y., Zhu B.W.Fuentes:scopusChanges in collagenous tissue microstructures and distributions of cathepsin L in body wall of autolytic sea cucumber (Stichopus japonicus)
ArticleAbstract: The autolysis of sea cucumber (Stichopus japonicus) was induced by ultraviolet (UV) irradiation, andPalabras claves:Autolysis, Cathepsin L, Collagen fibers, Electron histochemistry, localization, Sea cucumber (Stichopus japonicus)Autores:Dong X.P., Du M., Li D.M., Liu Y.F., Liu Y.X., Ma D.D., Mingqian Tan, Zhou D.Y., Zhu B.W.Fuentes:scopusCombination of NMR and MRI Techniques for Non-invasive Assessment of Sea Cucumber (Stichopus japonicas) Tenderization During Low-Temperature Heating Process
ArticleAbstract: The purpose of this study was to develop and test the combination of nuclear magnetic resonance (NMRPalabras claves:Collagen fiber, Low-field NMR, Low-temperature heating, MRI, sea cucumber, TenderizationAutores:Cheng S., Dong X.P., Li D.M., Li Y., Mingqian Tan, Song L., Zhou D.Y., Zhu B.W.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:scopusCarbon 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: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:scopusFluorescent Carbon Dots Derived from Maillard Reaction Products: Their Properties, Biodistribution, Cytotoxicity, and Antioxidant Activity
ArticleAbstract: Food-borne nanoparticles have received great attention because of their unique physicochemical propePalabras claves:antioxidation, Carbon dots, cell metabolism, Cytotoxicity, Maillard reactionAutores:Cong S., Li D.M., Mingqian Tan, Na X., Song Y., Wang H., Xie Y., Xu X., Zhu B.W.Fuentes:scopusFluorescent nanoparticles in the popular pizza: Properties, biodistribution and cytotoxicity
ArticleAbstract: Food-borne nanoparticles that are generated during the thermal processing of various consumed foodsPalabras claves:Autores:Cong S., Li D.M., Mingqian Tan, Prakash S., Song Y., Wang K., Wang N., Wu Y.Fuentes:scopusEffect of pre-frying on distribution of protons and physicochemical qualities of mackerel
ArticleAbstract: BACKGROUND: In this work, low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imagiPalabras claves:distribution of water and lipid, Frying, LF-NMR, Mackerel, MRIAutores:Cheng S., Li D.M., Lin J., Mingqian Tan, Sun S., Wang S., Yi K., Zhang W.Fuentes:scopus