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Shu-Hua Tang

Showing results (11-20 of 22) with videos related to

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Food Research International (Ottawa, Ont.)|April 22, 2023
A practical application of front-face synchronous fluorescence spectroscopy to rapid, simultaneous and non-destructive determination of piperine and multiple adulterants in ground black and white pepper (Piper nigrum L.)Zhao-Xi Liu, Shu-Rui Xiong, Shu-Hua Tang, et al.
Frontiers in Pharmacology|July 12, 2021
Comparative Analysis of Intracellular and <i>in vitro</i> Antioxidant Activities of Essential Oil From White and Black Pepper (<i>Piper nigrum</i> L.)Ying Wang, Liang Wang, Jin Tan, et al.
Journal of Food Biochemistry|June 2, 2020
Antioxidant compound screening and chemical composition of sweet ginger (Alpinia coriandriodora D. Fang) essential oil and the mechanism of scavenging radicalsWei-Yue Dong, Rong Li, Ying Wang, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|March 28, 2021
Front-face synchronous fluorescence spectroscopy for rapid and non-destructive determination of free capsanthin, the predominant carotenoid in chili (Capsicum annuum L.) powders based on aggregation-induced emissionJin Tan, Ming-Fen Li, Rong Li, et al.
Journal of Food Biochemistry|July 30, 2019
Antioxidant activity evaluation of rosemary ethanol extract and their cellular antioxidant activity toward HeLa cellsJi-Yu Nie, Rong Li, Ying Wang, et al.
Nanoscale|June 7, 2014
Ultrasonic assisted preparation of lanthanide-oleate complexes for the synthesis of multifunctional monodisperse upconversion nanoparticles for multimodal imagingShu-Hua Tang, Jianing Wang, Cheng-Xiong Yang, et al.
Journal of the Science of Food and Agriculture|March 24, 2020
Antioxidant activity screening and chemical constituents of the essential oil from rosemary by ultra-fast GC electronic nose coupled with chemical methodologyJi-Yu Nie, Rong Li, Zi-Tao Jiang, et al.
Chemosphere|May 8, 2021
Polyethylene mesh knitted fabrics mulching the soil to mitigate China's haze: A potential source of PBDEsYing Wang, Jin Tan, Rong Li, et al.
Meat Science|October 20, 2022
Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (β-CD-MOFs)Ying Wang, Yi-Tong Du, Wan-Yu Xue, et al.
Journal of the Science of Food and Agriculture|July 7, 2020
Improvement of the stabilities and antioxidant activities of polyphenols from the leaves of Chinese star anise (Illicium verum Hook. f.) using β-cyclodextrin-based metal-organic frameworksYing Wang, Ming-Fen Li, Liang Wang, et al.
Pageof 3

Showing results (11-20 of 22) with videos related to

Sort By:
Pageof 3
Food Research International (Ottawa, Ont.)|April 22, 2023
A practical application of front-face synchronous fluorescence spectroscopy to rapid, simultaneous and non-destructive determination of piperine and multiple adulterants in ground black and white pepper (Piper nigrum L.)Zhao-Xi Liu, Shu-Rui Xiong, Shu-Hua Tang, et al.
Frontiers in Pharmacology|July 12, 2021
Comparative Analysis of Intracellular and <i>in vitro</i> Antioxidant Activities of Essential Oil From White and Black Pepper (<i>Piper nigrum</i> L.)Ying Wang, Liang Wang, Jin Tan, et al.
Journal of Food Biochemistry|June 2, 2020
Antioxidant compound screening and chemical composition of sweet ginger (Alpinia coriandriodora D. Fang) essential oil and the mechanism of scavenging radicalsWei-Yue Dong, Rong Li, Ying Wang, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|March 28, 2021
Front-face synchronous fluorescence spectroscopy for rapid and non-destructive determination of free capsanthin, the predominant carotenoid in chili (Capsicum annuum L.) powders based on aggregation-induced emissionJin Tan, Ming-Fen Li, Rong Li, et al.
Journal of Food Biochemistry|July 30, 2019
Antioxidant activity evaluation of rosemary ethanol extract and their cellular antioxidant activity toward HeLa cellsJi-Yu Nie, Rong Li, Ying Wang, et al.
Nanoscale|June 7, 2014
Ultrasonic assisted preparation of lanthanide-oleate complexes for the synthesis of multifunctional monodisperse upconversion nanoparticles for multimodal imagingShu-Hua Tang, Jianing Wang, Cheng-Xiong Yang, et al.
Journal of the Science of Food and Agriculture|March 24, 2020
Antioxidant activity screening and chemical constituents of the essential oil from rosemary by ultra-fast GC electronic nose coupled with chemical methodologyJi-Yu Nie, Rong Li, Zi-Tao Jiang, et al.
Chemosphere|May 8, 2021
Polyethylene mesh knitted fabrics mulching the soil to mitigate China's haze: A potential source of PBDEsYing Wang, Jin Tan, Rong Li, et al.
Meat Science|October 20, 2022
Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (β-CD-MOFs)Ying Wang, Yi-Tong Du, Wan-Yu Xue, et al.
Journal of the Science of Food and Agriculture|July 7, 2020
Improvement of the stabilities and antioxidant activities of polyphenols from the leaves of Chinese star anise (Illicium verum Hook. f.) using β-cyclodextrin-based metal-organic frameworksYing Wang, Ming-Fen Li, Liang Wang, et al.
Pageof 3