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Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-frying

Food chemistry, 2021-06, Vol.347, p.129080, Article 129080

2021

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Kaempferol separated from Camellia oleifera meal by high-speed countercurrent chromatography for antibacterial application

European food research & technology, 2020-12, Vol.246 (12), p.2383-2397

2020

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Dendrobine Suppresses Lipopolysaccharide-induced Gut Inflammation in a Co-culture of Intestinal Epithelial Caco-2 Cells and RAW264.7 Macrophages

eFood (Amsterdam), 2021-04, Vol.2 (2), p.92-99

2021

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Effect of Liposomal Encapsulation and Ultrasonication on Debittering of Protein Hydrolysate and Plastein from Salmon Frame

Foods, 2023-02, Vol.12 (4), p.761

2023

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Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC–MS and HPLC

Food Chemistry: X, 2023-03, Vol.17, p.100530-100530, Article 100530

2023

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Pickering Emulsion Stabilized by Fish Myofibrillar Proteins Modified with Tannic Acid, as Influenced by Different Drying Methods

Foods, 2023-04, Vol.12 (7), p.1556

2023

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Simultaneous Analysis of Malondialdehyde, 4‑Hydroxy-2-hexenal, and 4‑Hydroxy-2-nonenal in Vegetable Oil by Reversed-Phase High-Performance Liquid Chromatography

Journal of agricultural and food chemistry, 2017-12, Vol.65 (51), p.11320-11328

2017

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Comparative study on quality characteristics of Bischofia polycarpa seed oil by different solvents: Lipid composition, phytochemicals, and antioxidant activity

Food Chemistry: X, 2023-03, Vol.17, p.100588-100588, Article 100588

2023

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Evaluation of the Immune Response of Patulin by Proteomics

Biosensors (Basel), 2024-06, Vol.14 (7), p.322

2024

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Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS

Fishes, 2022-02, Vol.7 (1), p.13

2022

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Comparative Study of Quercetin and Hyperoside: Antimicrobial Potential towards Food Spoilage Bacteria, Mode of Action and Molecular Docking

Foods, 2023-11, Vol.12 (22), p.4051

2023

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Changes of Volatile Flavor Compounds in Large Yellow Croaker ( Larimichthys crocea ) during Storage, as Evaluated by Headspace Gas Chromatography-Ion Mobility Spectrometry and Principal Component Analysis

Foods, 2021-11, Vol.10 (12), p.2917

2021

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Limonin Isolated From Pomelo Seed Antagonizes Aβ25-35-Mediated Neuron Injury via PI3K/AKT Signaling Pathway by Regulating Cell Apoptosis

Frontiers in nutrition (Lausanne), 2022-05, Vol.9, p.879028

2022

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Enhanced nitrogen removal via Yarrowia lipolytica -mediated nitrogen and related metabolism of Chlorella pyrenoidosa from wastewater

Frontiers in bioengineering and biotechnology, 2023-06, Vol.11, p.1159297-1159297

2023

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Characteristic volatiles fingerprints in olive vegetable stored at different conditions by HS-GC-IMS

Food Chemistry: X, 2023-06, Vol.18, p.100707-100707, Article 100707

2023

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Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS

Grain & oil science and technology (Online), 2024-03, Vol.7 (1), p.42-49

2024

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Sesame oil inhibits the formation of glycidyl ester during deodorization

International journal of food properties, 2021-01, Vol.24 (1), p.505-516

2021

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Comparative Study of Astaxanthin, Cholesterol, Fatty Acid Profiles, and Quality Indices Between Shrimp Oil Extracted From Hepatopancreas and Cephalothorax

Frontiers in nutrition (Lausanne), 2021-12, Vol.8, p.803664-803664

2021

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Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods

Current research in food science, 2022-01, Vol.5, p.813-822

2022

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Quantitative Structure-Activity Relationship Model to Predict Antioxidant Effects of the Peptide Fraction Extracted from a Co-Culture System of Chlorella pyrenoidosa and Yarrowia lipolytica

Marine drugs, 2019-11, Vol.17 (11), p.633

2019

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Functional analysis of the dehydratase domains of the PUFA synthase from Emiliania huxleyi in Escherichia coli and Arabidopsis thaliana

Biotechnology for biofuels and bioproducts, 2022-11, Vol.15 (1), p.123-123, Article 123

2022

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Prediction of banana maturity based on the sweetness and color values of different segments during ripening

Current research in food science, 2022-01, Vol.5, p.1808-1817

2022

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Effect of Palm Stearin Oil (PSO), Physical Fractionation Oil of Palm Stearin Oil (PPP) and Structured Lipids of Rich 1,3-Dioleoyl-2-palmitoylglycerol (OPO)on the Stability in Different Emulsion Systems

Journal of Oleo Science, 2019, Vol.68(7), pp.607-614

2019

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Dietary fiber extracted from pomelo fruitlets promotes intestinal functions, both in vitro and in vivo

Carbohydrate polymers, 2021-01, Vol.252, p.117186-117186, Article 117186

2021

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Amounts of malondialdehyde do not accurately represent the real oxidative level of all vegetable oils: a kinetic study of malondialdehyde formation

International journal of food science & technology, 2019-02, Vol.54 (2), p.412-423

2019

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Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-frying

Kaempferol separated from Camellia oleifera meal by high-speed countercurrent chromatography for antibacterial application

Dendrobine Suppresses Lipopolysaccharide-induced Gut Inflammation in a Co-culture of Intestinal Epithelial Caco-2 Cells and RAW264.7 Macrophages

Effect of Liposomal Encapsulation and Ultrasonication on Debittering of Protein Hydrolysate and Plastein from Salmon Frame

Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC–MS and HPLC

Pickering Emulsion Stabilized by Fish Myofibrillar Proteins Modified with Tannic Acid, as Influenced by Different Drying Methods

Simultaneous Analysis of Malondialdehyde, 4‑Hydroxy-2-hexenal, and 4‑Hydroxy-2-nonenal in Vegetable Oil by Reversed-Phase High-Performance Liquid Chromatography

Comparative study on quality characteristics of Bischofia polycarpa seed oil by different solvents: Lipid composition, phytochemicals, and antioxidant activity

Evaluation of the Immune Response of Patulin by Proteomics

Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS

Comparative Study of Quercetin and Hyperoside: Antimicrobial Potential towards Food Spoilage Bacteria, Mode of Action and Molecular Docking

Changes of Volatile Flavor Compounds in Large Yellow Croaker ( Larimichthys crocea ) during Storage, as Evaluated by Headspace Gas Chromatography-Ion Mobility Spectrometry and Principal Component Analysis

Limonin Isolated From Pomelo Seed Antagonizes Aβ25-35-Mediated Neuron Injury via PI3K/AKT Signaling Pathway by Regulating Cell Apoptosis

Enhanced nitrogen removal via Yarrowia lipolytica -mediated nitrogen and related metabolism of Chlorella pyrenoidosa from wastewater

Characteristic volatiles fingerprints in olive vegetable stored at different conditions by HS-GC-IMS

Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS

Sesame oil inhibits the formation of glycidyl ester during deodorization

Comparative Study of Astaxanthin, Cholesterol, Fatty Acid Profiles, and Quality Indices Between Shrimp Oil Extracted From Hepatopancreas and Cephalothorax

Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods

Quantitative Structure-Activity Relationship Model to Predict Antioxidant Effects of the Peptide Fraction Extracted from a Co-Culture System of Chlorella pyrenoidosa and Yarrowia lipolytica

Functional analysis of the dehydratase domains of the PUFA synthase from Emiliania huxleyi in Escherichia coli and Arabidopsis thaliana

Prediction of banana maturity based on the sweetness and color values of different segments during ripening

Effect of Palm Stearin Oil (PSO), Physical Fractionation Oil of Palm Stearin Oil (PPP) and Structured Lipids of Rich 1,3-Dioleoyl-2-palmitoylglycerol (OPO)on the Stability in Different Emulsion Systems

Dietary fiber extracted from pomelo fruitlets promotes intestinal functions, both in vitro and in vivo

Amounts of malondialdehyde do not accurately represent the real oxidative level of all vegetable oils: a kinetic study of malondialdehyde formation

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