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Bubble‐driven solid‐phase microextraction for the rapid determination of potassium sorbate in oyster sauce by HPLC‐DAD

International journal of food science & technology, 2024-04, Vol.59 (4), p.2689-2696

2024

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Fabrication of glycated yeast cell protein via Maillard reaction for delivery of curcumin: improved environmental stability, antioxidant activity, and bioaccessibility

Journal of the science of food and agriculture, 2023-03, Vol.103 (5), p.2544-2553

2023

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Microfluidized hemp protein isolate: an effective stabilizer for high‐internal‐phase emulsions with improved oxidative stability

Journal of the science of food and agriculture, 2024-02, Vol.104 (3), p.1668-1678

2024

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The effect of pH and amino acids on the formation of methylglyoxal in a glucose–amino acid model system

Journal of the science of food and agriculture, 2017-08, Vol.97 (10), p.3159-3165

2017

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Fabrication, physicochemical stability and gastrointestinal fate of curcumin‐loaded nanoemulsions stabilised by bovine serum albumin‐glucose conjugates with different degree of glycation

International journal of food science & technology, 2022-09, Vol.57 (9), p.5993-6003

2022

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Effect of alkyl distribution in pyrazine on pyrazine flavor release in bovine serum albumin solution

RSC advances, 2019-11, Vol.9 (63), p.36951-36959

2019

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Determination of selected volatile terpenes in fish samples via solid phase microextraction arrow coupled with GC-MS

Talanta (Oxford), 2021-01, Vol.221, p.121446-121446, Article 121446

2021

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Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance

Food chemistry, 2022-03, Vol.371, p.131349-131349, Article 131349

2022

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Untargeted analysis of microbial metabolites and unsaturated fatty acids in salmon via hydrophilic-lipophilic balanced solid-phase microextraction arrow

Food chemistry, 2022-06, Vol.380, p.132219-132219, Article 132219

2022

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Simultaneous quantification of free amino acids and 5′-nucleotides in shiitake mushrooms by stable isotope labeling-LC-MS/MS analysis

Food chemistry, 2018-12, Vol.268 (C), p.57-65

2018

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Improving the functional properties of bovine serum albumin-glucose conjugates in natural deep eutectic solvents

Food chemistry, 2020-10, Vol.328, p.127122-127122, Article 127122

2020

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Multiple headspace solid-phase micro-extraction for the total content determination of tetramethylpyrazine in various vinegar samples by GC-FID

Analytical methods, 2019-05, Vol.11 (18), p.2443-2449

2019

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Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions

Ultrasonics sonochemistry, 2020-06, Vol.64, p.104916-104916, Article 104916

2020

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Effects of Ultrasound on a Glycin–Glucose Model System—A Means of Promoting Maillard Reaction

Food and bioprocess technology, 2011-11, Vol.4 (8), p.1391-1398

2011

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Determination of HMF in Vinegar and Soy Sauce Using Two-Step Ultrasonic Assisted Liquid–Liquid Micro-Extraction Coupled with Capillary Electrophoresis-Ultraviolet Detection

Food analytical methods, 2018-02, Vol.11 (2), p.479-485

2018

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Balanced extraction of volatile and semi-volatile compounds by dynamic linked position unity solid-phase microextraction

Food chemistry, 2023-05, Vol.407, p.135160-135160, Article 135160

2023

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Theory and protocol of dual mode unity solid-phase microextraction

Talanta (Oxford), 2024-04, Vol.270, p.125573-125573, Article 125573

2024

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Vortex-Assisted Liquid-Liquid Micro-extraction Followed by Head Space Solid Phase Micro-extraction for the Determination of Eugenol in Fish Using GC-MS

Food analytical methods, 2018-03, Vol.11 (3), p.790-796

2018

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Reinvestigation of 2-acetylthiazole formation pathways in the Maillard reaction

Food chemistry, 2021-05, Vol.345, p.128761-128761, Article 128761

2021

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Construction of Glycogen-Based Nanoparticles Loaded with Resveratrol for the Alleviation of High-Fat Diet-Induced Nonalcoholic Fatty Liver Disease

Biomacromolecules, 2022-01, Vol.23 (1), p.409-423

2022

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Isotope dilution HPLC-MS/MS for simultaneous quantification of acrylamide and 5-hydroxymethylfurfural (HMF) in thermally processed seafood

Food chemistry, 2017-10, Vol.232, p.633-638

2017

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Dispersive solid-phase extraction and dispersive liquid–liquid microextraction for the determination of flavor enhancers in ready-to-eat seafood by HPLC-PDA

Food chemistry, 2020-03, Vol.309, p.125753-125753, Article 125753

2020

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Evaluation of lipid profile in different tissues of Japanese abalone Haliotis discus hannai Ino with UPLC-ESI-Q-TOF-MS-based lipidomic study

Food chemistry, 2018-11, Vol.265, p.49-56

2018

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Isotope dilution determination for the trace level of 4(5)-methylimidazole in beverages using dispersive liquid-liquid microextraction coupled with ESI-HPLC–MS/MS

Food chemistry, 2018-04, Vol.245, p.687-691

2018

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Promotion effect of sulfite on deoxyosones and 4-methylimidazole in caramel model system

Food chemistry, 2017-05, Vol.223, p.121-127

2017

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Bubble‐driven solid‐phase microextraction for the rapid determination of potassium sorbate in oyster sauce by HPLC‐DAD

Fabrication of glycated yeast cell protein via Maillard reaction for delivery of curcumin: improved environmental stability, antioxidant activity, and bioaccessibility

Microfluidized hemp protein isolate: an effective stabilizer for high‐internal‐phase emulsions with improved oxidative stability

The effect of pH and amino acids on the formation of methylglyoxal in a glucose–amino acid model system

Fabrication, physicochemical stability and gastrointestinal fate of curcumin‐loaded nanoemulsions stabilised by bovine serum albumin‐glucose conjugates with different degree of glycation

Effect of alkyl distribution in pyrazine on pyrazine flavor release in bovine serum albumin solution

Determination of selected volatile terpenes in fish samples via solid phase microextraction arrow coupled with GC-MS

Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance

Untargeted analysis of microbial metabolites and unsaturated fatty acids in salmon via hydrophilic-lipophilic balanced solid-phase microextraction arrow

Simultaneous quantification of free amino acids and 5′-nucleotides in shiitake mushrooms by stable isotope labeling-LC-MS/MS analysis

Improving the functional properties of bovine serum albumin-glucose conjugates in natural deep eutectic solvents

Multiple headspace solid-phase micro-extraction for the total content determination of tetramethylpyrazine in various vinegar samples by GC-FID

Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions

Effects of Ultrasound on a Glycin–Glucose Model System—A Means of Promoting Maillard Reaction

Determination of HMF in Vinegar and Soy Sauce Using Two-Step Ultrasonic Assisted Liquid–Liquid Micro-Extraction Coupled with Capillary Electrophoresis-Ultraviolet Detection

Balanced extraction of volatile and semi-volatile compounds by dynamic linked position unity solid-phase microextraction

Theory and protocol of dual mode unity solid-phase microextraction

Vortex-Assisted Liquid-Liquid Micro-extraction Followed by Head Space Solid Phase Micro-extraction for the Determination of Eugenol in Fish Using GC-MS

Reinvestigation of 2-acetylthiazole formation pathways in the Maillard reaction

Construction of Glycogen-Based Nanoparticles Loaded with Resveratrol for the Alleviation of High-Fat Diet-Induced Nonalcoholic Fatty Liver Disease

Isotope dilution HPLC-MS/MS for simultaneous quantification of acrylamide and 5-hydroxymethylfurfural (HMF) in thermally processed seafood

Dispersive solid-phase extraction and dispersive liquid–liquid microextraction for the determination of flavor enhancers in ready-to-eat seafood by HPLC-PDA

Evaluation of lipid profile in different tissues of Japanese abalone Haliotis discus hannai Ino with UPLC-ESI-Q-TOF-MS-based lipidomic study

Isotope dilution determination for the trace level of 4(5)-methylimidazole in beverages using dispersive liquid-liquid microextraction coupled with ESI-HPLC–MS/MS

Promotion effect of sulfite on deoxyosones and 4-methylimidazole in caramel model system

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