Li J.
23
Coauthors
5
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2018 | 1 |
| 2019 | 3 |
| 2021 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 6 |
| Ciencia de materiales | 3 |
| Toxicología | 1 |
| Nutrición | 1 |
| Biotecnología | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Microorganismos, hongos y algas | 2 |
| Otros problemas y servicios sociales | 1 |
| Farmacología y terapéutica | 1 |
| Salud y seguridad personal | 1 |
| Ingeniería química | 1 |
| Química orgánica | 1 |
| Tecnología alimentaria | 1 |
| Fisiología y materias afines | 1 |
| Bioquímica | 1 |
| Química analítica | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 5 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Mingqian Tan | 5 |
| Cao L. | 4 |
| Li D.M. | 2 |
| Cong S. | 2 |
| Song Y. | 2 |
| Zhao X. | 1 |
| Shan S. | 1 |
| Lv J. | 1 |
| Yu C. | 1 |
| Xia K. | 1 |
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Publicaciones del autor
Influence of Freezing-Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging
ArticleAbstract: Turbot is a valuable commercial species due to its high nutrient content. Moisture is an important iPalabras claves:freezing-thawing process, Low-field NMR, MRI, turbot, water dynamicAutores:Li J., Li Y., Mingqian Tan, Xia K.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:scopusAssessment of potential toxicity of foodborne fluorescent nanoparticles from roasted pork
ArticleAbstract: Foodborne nanoparticles (NPs) refer to the nanostructures generated during food processing, rather tPalabras claves:biodistribution, C. elegans, Mice, Nanoparticles, roasted porkAutores:Cao L., Li J., Lv J., Mingqian Tan, Shan S., Zhao X.Fuentes:scopusMolecular interaction of fluorescent carbon dots from mature vinegar with human hemoglobin: Insights from spectroscopy, thermodynamics and AFM
ArticleAbstract: Foodborne nanoparticles have attracted considerable interest due to their distinctive fluorescence aPalabras claves:Esterase activity, fluorescent carbon dots, Human hemoglobin, INTERACTIONAutores:Cao L., Cong S., Li J., Mingqian Tan, Song Y., Wang H.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