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Journal of Agricultural and Food Chemistry|February 20, 2025
Aloe vera Extract-Based Carbon Quantum Dots-Modified Mixed-Phase TiO2 Nanoflowers for Photocatalytic Degradation of Benzo(a)pyrene in Smoked Sausages and Smoke EnvironmentsJingnan Lu, Ran Wang, Kezhou Cai, et al.
Food Chemistry: X|July 22, 2024
Structural modifications and augmented affinity for bile salts in enzymatically denatured egg whiteChunjie Liu, Yating Wu, Guoguo Jin, et al.
Food Chemistry|February 16, 2024
A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbonsJingnan Lu, Yunkai Zhang, Hui Zhou, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|February 18, 2026
Rapid and ultrasensitive fluorescence and colorimetric detection of protamine and monitoring of trypsin activity in artificial urineYu Liu, Gongli Wei, Ying Feng, et al.
Medicine|June 19, 2023
A case report: Hemophagocytic lymphohistiocytosis and thrombotic thrombocytopenic purpura in an otherwise healthy womanYuanyuan Li, Wenqiang Li, Zhen Li, et al.
Journal of Oleo Science|November 11, 2021
Influence of Inorganic Salts and pH on Surface Activity of Biodegradable Amido Gemini Amine Oxide SurfactantDuojiao Fu, Xinru Jia, Ran Wei, et al.
Food Research International (Ottawa, Ont.)|January 4, 2022
An underlying softening mechanism in pale, soft and exudative - Like rabbit meat: The role of reactive oxygen species - Generating systemsZhaoming Wang, Hui Zhou, Kai Zhou, et al.
Food Chemistry|June 24, 2023
A highly sensitive electrochemical sensor for detecting the content of capsaicinoids based on the synergistic catalysis of rGO/PEI-CNTs/β-CDQianhui Gu, Xingguang Chen, Chaoqun Lu, et al.
Journal of Oleo Science|June 12, 2020
Surface Activities, Antibacterial Activity and Corrosion Inhibition Properties of Gemini Quaternary Ammonium Surfactants with Amido Group and Carboxylic CounterionsSiqi Hu, Duojiao Fu, Hanyu Chen, et al.
Food Chemistry|August 2, 2025
L- glutamine promotes germination of superdormant Clostridium perfringens spores mainly by lowering reactive oxygen species levelsQing Xiao, Huiting Luo, Conggui Chen, et al.
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