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Food Chemistry|March 10, 2026
Dual-mode biosensing system based on stimuli-responsive DNA hydrogel and polyadenine-AuNPs for sensitive and rapid detection of Escherichia coli O157:H7Huiyuan Wang, Shiqi Yang, Donglei Luan, et al.Journal of Food Science|January 19, 2012
Evaluation of the quality of deep frying oils with Fourier transform near-infrared and mid-infrared spectroscopyRui Du, Keqiang Lai, Zhuqing Xiao, et al.Food Chemistry|June 24, 2023
Formation of advanced glycation end-products in minced pork during frozen-then-chilled storage and subsequent heatingFuyu Chu, Zhijie Liu, Junjian Miao, et al.European Journal of Pharmaceutical Sciences : Official Journal of the European Federation for Pharmaceutical Sciences|October 11, 2023
Kiwi-derived extracellular vesicles for oral delivery of sorafenibZhou Fang, Mengdi Song, Keqiang Lai, et al.Foods (Basel, Switzerland)|September 23, 2022
Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia (<i>Oreochromis mossambicus</i>)Qijia Zhou, Zhiping Zhang, Yiqun Huang, et al.Food Chemistry|February 5, 2020
Cellulose nanofibers coated with silver nanoparticles as a flexible nanocomposite for measurement of flusilazole residues in Oolong tea by surface-enhanced Raman spectroscopyXi Chen, Hetong Lin, Taotao Xu, et al.Journal of the Science of Food and Agriculture|January 25, 2018
Rapid and sensitive surface-enhanced Raman spectroscopy (SERS) method combined with gold nanoparticles for determination of paraquat in apple juiceHairui Luo, Xiaohui Wang, Yiqun Huang, et al.Meat Science|February 2, 2016
Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilizationXiaohua Sun, Juming Tang, Jing Wang, et al.Food Chemistry|August 10, 2020
Formation of protein-bound N<sup>ε</sup>-carboxymethyllysine and N<sup>ε</sup>-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugarsXiaohua Sun, Xiangjun Li, Juming Tang, et al.Food Chemistry|December 3, 2014
Formation of advanced glycation endproducts in ground beef under pasteurisation conditionsXiaohua Sun, Juming Tang, Jing Wang, et al.Pageof 6