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Microorganismos, hongos y algas(2)
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scopus(4)
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:scopusFluorescent nanoparticles from mature vinegar: their properties and interaction with dopamine
ArticleAbstract: Naturally occurring nanoparticles may be present in food. In this paper we report the discovery of fPalabras claves:Autores:Bi J., Cao L., Cong S., Mingqian Tan, Song X., Song Y., Yu C.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