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Correction: 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: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: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: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: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:scopusThe effects of carbon dots produced by the Maillard reaction on the HepG2 cell substance and energy metabolism
ArticleAbstract: Endogenous nanoparticles produced during food processing have received considerable attention due toPalabras claves:Autores:Li D.M., Mingqian Tan, Na X., Wang C., Wang H., Yuan Z., Zhu B.W.Fuentes:scopus