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Lipid and fatty acid metabolism in Ralstonia eutropha: relevance for the biotechnological production of value-added products

Applied microbiology and biotechnology, 2014-02, Vol.98 (4), p.1469-1483

2014

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Advanced Glycation End Products and Nitrosamines in Sausages Influenced by Processing Parameters, Food Additives and Fat during Thermal Processing

Foods, 2023-01, Vol.12 (2), p.394

2023

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Studies on the production of branched-chain alcohols in engineered Ralstonia eutropha

Applied microbiology and biotechnology, 2012-10, Vol.96 (1), p.283-297

2012

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Characterization of an extracellular lipase and its chaperone from Ralstonia eutropha H16

Applied microbiology and biotechnology, 2013-03, Vol.97 (6), p.2443-2454

2013

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Measurement and Enhancement of Environmental Responsibility Level of an Energy Enterprise in the Context of Energy Transformation

Discrete dynamics in nature and society, 2021, Vol.2021, p.1-8

2021

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Roles of Multiple Acetoacetyl Coenzyme A Reductases in Polyhydroxybutyrate Biosynthesis in Ralstonia eutropha H16

Journal of Bacteriology, 2010-10, Vol.192 (20), p.5319-5328

2010

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肝肌信号强度比及血清标志物对慢性乙型肝炎肝纤维化的诊断价值

临床肝胆病杂志, 2023-03, Vol.39 (3), p.573-579

2023

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Experimental evolution and gene knockout studies reveal AcrA-mediated isobutanol tolerance in Ralstonia eutropha

Journal of bioscience and bioengineering, 2016-07, Vol.122 (1), p.64-69

2016

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Characterization and modification of enzymes in the 2-ketoisovalerate biosynthesis pathway of Ralstonia eutropha H16

Applied microbiology and biotechnology, 2015-01, Vol.99 (2), p.761-774

2015

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Corrigendum to “Experimental evolution and gene knockout studies reveal AcrA-mediated isobutanol tolerance in Ralstonia eutropha” [J Biosci Bioeng 122 (2016) 64–69]

Journal of bioscience and bioengineering, 2017-05, Vol.123 (5), p.658-658

2017

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A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons

Food chemistry, 2024-07, Vol.445, p.138718-138718, Article 138718

2024

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A comprehensive review of advanced glycosylation end products and N- Nitrosamines in thermally processed meat products

Food control, 2022-01, Vol.131, p.108449, Article 108449

2022

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Leptin inhibits 1-methyl-4-phenylpyridinium-induced cell death in SH-SY5Y cells

Neuroscience letters, 2006-10, Vol.407 (3), p.240-243

2006

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Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3

Food chemistry, 2024-06, Vol.443, p.138570-138570, Article 138570

2024

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Composite starch films as green adsorbents for removing benzo[a]pyrene from smoked sausages

Food chemistry, 2024-05, Vol.441, p.138297-138297, Article 138297

2024

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Intelligent Pd1.7Bi@CeO2 Nanosystem with Dual-Enzyme-Mimetic Activities for Cancer Hypoxia Relief and Synergistic Photothermal/Photodynamic/Chemodynamic Therapy

ACS applied materials & interfaces, 2023-05, Vol.15 (18), p.21804-21818

2023

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Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies

Food research international, 2022-01, Vol.151, p.110839-110839, Article 110839

2022

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Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation

Journal of the science of food and agriculture, 2023-12, Vol.103 (15), p.7539-7549

2023

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Intelligent Pd 1.7 Bi@CeO 2 Nanosystem with Dual-Enzyme-Mimetic Activities for Cancer Hypoxia Relief and Synergistic Photothermal/Photodynamic/Chemodynamic Therapy

ACS applied materials & interfaces, 2023-05, Vol.15 (18), p.21804-21818

2023

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Quantitative assessment of furosine, furfurals, and advanced glycation end products in different types of commercially available cheeses

Food control, 2022-06, Vol.136, p.108866, Article 108866

2022

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Next-generation meat preservation: integrating nano-natural substances to tackle hurdles and opportunities

Critical reviews in food science and nutrition, 2023-09, p.1-24

2023

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Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: The dual role of pH and acid radical ion

Food chemistry, 2022-03, Vol.371, p.131154-131154, Article 131154

2022

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Mini-Review: Biosynthesis of Poly(hydroxyalkanoates)

Polymer reviews, 2009-08, Vol.49 (3), p.226-248

2009

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Simultaneous quantification of four furfurals in cheeses by gas chromatography-triple quadrupole mass spectrometry

Journal of food composition and analysis, 2023-05, Vol.118, p.105213, Article 105213

2023

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Inhibitory effect of hydrocolloids and ultrasound treatments on acrylamide and 5-hydroxymethylfurfural formation in French fries

Food hydrocolloids, 2022-12, Vol.133, p.107839, Article 107839

2022

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Lipid and fatty acid metabolism in Ralstonia eutropha: relevance for the biotechnological production of value-added products

Advanced Glycation End Products and Nitrosamines in Sausages Influenced by Processing Parameters, Food Additives and Fat during Thermal Processing

Studies on the production of branched-chain alcohols in engineered Ralstonia eutropha

Characterization of an extracellular lipase and its chaperone from Ralstonia eutropha H16

Measurement and Enhancement of Environmental Responsibility Level of an Energy Enterprise in the Context of Energy Transformation

Roles of Multiple Acetoacetyl Coenzyme A Reductases in Polyhydroxybutyrate Biosynthesis in Ralstonia eutropha H16

肝肌信号强度比及血清标志物对慢性乙型肝炎肝纤维化的诊断价值

Experimental evolution and gene knockout studies reveal AcrA-mediated isobutanol tolerance in Ralstonia eutropha

Characterization and modification of enzymes in the 2-ketoisovalerate biosynthesis pathway of Ralstonia eutropha H16

Corrigendum to “Experimental evolution and gene knockout studies reveal AcrA-mediated isobutanol tolerance in Ralstonia eutropha” [J Biosci Bioeng 122 (2016) 64–69]

A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons

A comprehensive review of advanced glycosylation end products and N- Nitrosamines in thermally processed meat products

Leptin inhibits 1-methyl-4-phenylpyridinium-induced cell death in SH-SY5Y cells

Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3

Composite starch films as green adsorbents for removing benzo[a]pyrene from smoked sausages

Intelligent Pd1.7Bi@CeO2 Nanosystem with Dual-Enzyme-Mimetic Activities for Cancer Hypoxia Relief and Synergistic Photothermal/Photodynamic/Chemodynamic Therapy

Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies

Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation

Intelligent Pd 1.7 Bi@CeO 2 Nanosystem with Dual-Enzyme-Mimetic Activities for Cancer Hypoxia Relief and Synergistic Photothermal/Photodynamic/Chemodynamic Therapy

Quantitative assessment of furosine, furfurals, and advanced glycation end products in different types of commercially available cheeses

Next-generation meat preservation: integrating nano-natural substances to tackle hurdles and opportunities

Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: The dual role of pH and acid radical ion

Mini-Review: Biosynthesis of Poly(hydroxyalkanoates)

Simultaneous quantification of four furfurals in cheeses by gas chromatography-triple quadrupole mass spectrometry

Inhibitory effect of hydrocolloids and ultrasound treatments on acrylamide and 5-hydroxymethylfurfural formation in French fries

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