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Journal of Agricultural and Food Chemistry|January 14, 2021
Antioxidative Properties and Chemical Changes of Quercetin in Fish Oil: Quercetin Reacts with Free Fatty Acids to Form Its Ester DerivativesShaojun Liu, Yamin Zhu, Ning Liu, et al.
Food Chemistry|April 28, 2024
Development of a UPLC-MS/MS-based method for simultaneous determination of advanced glycation end products and heterocyclic amines in stewed meat productsTan Wang, Maofeng Dong, Qinyi Shen, et al.
Molecules (Basel, Switzerland)|September 12, 2018
Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie ModelJing Teng, Xuduo Liu, Xiaoqian Hu, et al.
Biochemical and Biophysical Research Communications|June 5, 2012
A novel biosensor regulated by the rotator of F₀F₁-ATPase to detect deoxynivalenol rapidlyYueliang Zhao, Peirong Wang, Feng Wang, et al.
International Journal of Biological Macromolecules|September 2, 2023
Effect of chemical modification of κ-carrageenan on its inhibitory effect against heterocyclic amine (HAs) formation in roasted tilapia fish pattiesTian Xue, Qingqing Jiang, Leiwen Xiang, et al.
Journal of Hazardous Materials|October 28, 2022
Effects of quercetin on emissions of aldehydes from heated docosahexaenoic acid (DHA)-fortified soybean oilZhenyu Fan, Li Wang, Qingqing Jiang, et al.
Journal of Agricultural and Food Chemistry|March 11, 2021
Quercetin Inhibited the Formation of Lipid Oxidation Products in Thermally Treated Soybean Oil by Trapping IntermediatesXu Zhang, Ling Ni, Yamin Zhu, et al.
Frontiers in Nutrition|August 7, 2025
Associations of four important dietary pattern scores, micronutrients with sarcopenia and osteopenia in adults: results from the National Health and Nutrition Examination SurveyYuan Li, Wen Gu, Wen Hao, et al.
Food Chemistry|December 3, 2025
Development, validation and application of an SFC-ESI-QqQ-MS/MS method for simultaneous analysis of malondialdehyde and typical α,β-unsaturated aldehydes in edible oils and oil-containing foodsHao Zhang, Shu Wang, Shixiao Wei, et al.
Journal of Agricultural and Food Chemistry|March 17, 2022
6-C-(E-Phenylethenyl)-naringenin, a Styryl Flavonoid, Inhibits Advanced Glycation End Product-Induced Inflammation by Upregulation of Nrf2Qian Zhou, Hui Xu, Yueliang Zhao, et al.
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