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Yinghua Luo

Showing results (11-20 of 50) with videos related to

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Antioxidants & Redox Signaling|November 2, 2022
Acrylamide-Induced Hepatotoxicity Through Oxidative Stress: Mechanisms and InterventionsLujia Zhang, Liuqing Yang, Yinghua Luo, et al.
Food Chemistry|June 6, 2020
Inhibition of acrylamide by glutathione in asparagine/glucose model systems and cookiesYuchen Zhu, Yinghua Luo, Guoyu Sun, et al.
Food Chemistry|November 18, 2021
The simultaneous inhibition of histidine on 5-hydroxymethylfurfural and acrylamide in model systems and cookiesYuchen Zhu, Yinghua Luo, Guoyu Sun, et al.
Journal of Agricultural and Food Chemistry|June 30, 2021
Acrylamide Induces Abnormal mtDNA Expression by Causing Mitochondrial ROS Accumulation, Biogenesis, and Dynamics DisordersLiuqing Yang, Li Dong, Lujia Zhang, et al.
Journal of Food Science|March 11, 2015
Evaluation of protective effect of freeze-dried strawberry, grape, and blueberry powder on acrylamide toxicity in miceMengyao Zhao, Xin Liu, Yinghua Luo, et al.
Food Chemistry|May 16, 2020
Role of glutathione on acrylamide inhibition: Transformation products and mechanismYuchen Zhu, Yinghua Luo, Guoyu Sun, et al.
Food Chemistry|October 11, 2016
Triacylglycerol compositions of sunflower, corn and soybean oils examined with supercritical CO<sub>2</sub> ultra-performance convergence chromatography combined with quadrupole time-of-flight mass spectrometryBoyan Gao, Yinghua Luo, Weiying Lu, et al.
Foods (Basel, Switzerland)|November 27, 2021
Triacylglycerol and Fatty Acid Compositions of Blackberry, Red Raspberry, Black Raspberry, Blueberry and Cranberry Seed Oils by Ultra-Performance Convergence Chromatography-Quadrupole Time-of-Flight Mass SpectrometryYinghua Luo, Fanghao Yuan, Yanfang Li, et al.
Food Chemistry|July 23, 2013
The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatmentMengyao Zhao, Yinghua Luo, Yuan Li, et al.
Food Chemistry|October 17, 2015
Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentationYuchen Zhu, Yinghua Luo, Pengpu Wang, et al.
Pageof 5

Showing results (11-20 of 50) with videos related to

Sort By:
Pageof 5
Antioxidants & Redox Signaling|November 2, 2022
Acrylamide-Induced Hepatotoxicity Through Oxidative Stress: Mechanisms and InterventionsLujia Zhang, Liuqing Yang, Yinghua Luo, et al.
Food Chemistry|June 6, 2020
Inhibition of acrylamide by glutathione in asparagine/glucose model systems and cookiesYuchen Zhu, Yinghua Luo, Guoyu Sun, et al.
Food Chemistry|November 18, 2021
The simultaneous inhibition of histidine on 5-hydroxymethylfurfural and acrylamide in model systems and cookiesYuchen Zhu, Yinghua Luo, Guoyu Sun, et al.
Journal of Agricultural and Food Chemistry|June 30, 2021
Acrylamide Induces Abnormal mtDNA Expression by Causing Mitochondrial ROS Accumulation, Biogenesis, and Dynamics DisordersLiuqing Yang, Li Dong, Lujia Zhang, et al.
Journal of Food Science|March 11, 2015
Evaluation of protective effect of freeze-dried strawberry, grape, and blueberry powder on acrylamide toxicity in miceMengyao Zhao, Xin Liu, Yinghua Luo, et al.
Food Chemistry|May 16, 2020
Role of glutathione on acrylamide inhibition: Transformation products and mechanismYuchen Zhu, Yinghua Luo, Guoyu Sun, et al.
Food Chemistry|October 11, 2016
Triacylglycerol compositions of sunflower, corn and soybean oils examined with supercritical CO<sub>2</sub> ultra-performance convergence chromatography combined with quadrupole time-of-flight mass spectrometryBoyan Gao, Yinghua Luo, Weiying Lu, et al.
Foods (Basel, Switzerland)|November 27, 2021
Triacylglycerol and Fatty Acid Compositions of Blackberry, Red Raspberry, Black Raspberry, Blueberry and Cranberry Seed Oils by Ultra-Performance Convergence Chromatography-Quadrupole Time-of-Flight Mass SpectrometryYinghua Luo, Fanghao Yuan, Yanfang Li, et al.
Food Chemistry|July 23, 2013
The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatmentMengyao Zhao, Yinghua Luo, Yuan Li, et al.
Food Chemistry|October 17, 2015
Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentationYuchen Zhu, Yinghua Luo, Pengpu Wang, et al.
Pageof 5