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Evaluation of solid-phase microextraction methods for determination of trace concentration aldehydes in aqueous solution

Journal of Chromatography A, 2008-10, Vol.1209 (1-2), p.44-54

2008

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Olfactory receptor 2 in vascular macrophages drives atherosclerosis by NLRP3-dependent IL-1 production

Science (American Association for the Advancement of Science), 2022-01, Vol.375 (6577), p.214-221

2022

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Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation

Food chemistry, 2022-08, Vol.385, p.132629-132629, Article 132629

2022

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Varieties, production, composition and health benefits of vinegars: A review

Food chemistry, 2017-04, Vol.221, p.1621-1630

2017

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Chemical evaluation of electronic cigarettes

Tobacco control, 2014-05, Vol.23 (suppl 2), p.ii11-ii17

Cheng, Tianrong

2014

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Chemoselective and Highly Sensitive Quantification of Gut Microbiome and Human Metabolites

Angewandte Chemie International Edition, 2021-10, Vol.60 (43), p.23232-23240

International ed. in English, 2021

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The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability

Food chemistry, 2020-06, Vol.314, p.126183-126183, Article 126183

2020

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Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

Food chemistry, 2021-03, Vol.339, p.128136-128136, Article 128136

2021

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Self-Healing Hyaluronic Acid Nanocomposite Hydrogels with Platelet-Rich Plasma Impregnated for Skin Regeneration

ACS nano, 2022-07, Vol.16 (7), p.11346-11359

2022

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Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes

Journal of hazardous materials, 2017-02, Vol.324 (Pt B), p.160-167

2017

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Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

Food chemistry, 2018-11, Vol.265 (C), p.274-280

2018

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Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens

Journal of food science, 2017-09, Vol.82 (9), p.2031-2040

2017

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Non-targeted metabolomics and explainable artificial intelligence: Effects of processing and color on coniferyl aldehyde levels in Eucommiae cortex

Food chemistry, 2024-12, Vol.460 (Pt 2), p.140564, Article 140564

2024

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E-cigarettes generate high levels of aldehydes only in 'dry puff' conditions

Addiction (Abingdon, England), 2015-08, Vol.110 (8), p.1352-1356

2015

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Ultrasensitive Surface-Enhanced Raman Scattering Sensor of Gaseous Aldehydes as Biomarkers of Lung Cancer on Dendritic Ag Nanocrystals

Analytical chemistry (Washington), 2017-02, Vol.89 (3), p.1416-1420

2017

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Flavoring Chemicals and Aldehydes in E‑Cigarette Emissions

Environmental science & technology, 2017-09, Vol.51 (18), p.10806-10813

2017

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Improved fatty aldehyde and wax ester production by overexpression of fatty acyl-CoA reductases

Microbial cell factories, 2018-02, Vol.17 (1), p.19-19, Article 19

2018

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Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems

Food chemistry, 2019-02, Vol.274, p.79-88

2019

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Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice

International journal of food microbiology, 2017-05, Vol.248, p.56-62

2017

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Emission Characteristics and Formation Mechanism of Carbonyl Compounds from Residential Solid Fuel Combustion Based on Real-World Measurements and Tube-Furnace Experiments

Environmental science & technology, 2022-11, Vol.56 (22), p.15417-15426

2022

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Characterization of volatile organic compounds of different pigmented rice after puffing based on gas chromatography-ion migration spectrometry and chemometrics

Food research international, 2023-07, Vol.169, p.112879-112879, Article 112879

2023

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Amine-Functionalized Porous Silicas as Adsorbents for Aldehyde Abatement

ACS applied materials & interfaces, 2013-06, Vol.5 (12), p.5569-5577

2013

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Pitfalls in the 3, 5-dinitrosalicylic acid (DNS) assay for the reducing sugars: Interference of furfural and 5-hydroxymethylfurfural

International journal of biological macromolecules, 2020-08, Vol.156, p.180-185

2020

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Highly sensitive and selective electrochemical biosensor using odorant-binding protein to detect aldehydes

Analytica chimica acta, 2024-08, Vol.1318, p.342932, Article 342932

2024

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Investigating aldehyde and ketone compounds produced from indoor cooking emissions and assessing their health risk to human beings

Journal of environmental sciences (China), 2023-05, Vol.127, p.389-398

2023

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Evaluation of solid-phase microextraction methods for determination of trace concentration aldehydes in aqueous solution

Olfactory receptor 2 in vascular macrophages drives atherosclerosis by NLRP3-dependent IL-1 production

Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation

Varieties, production, composition and health benefits of vinegars: A review

Chemical evaluation of electronic cigarettes

Chemoselective and Highly Sensitive Quantification of Gut Microbiome and Human Metabolites

The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

Self-Healing Hyaluronic Acid Nanocomposite Hydrogels with Platelet-Rich Plasma Impregnated for Skin Regeneration

Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens

Non-targeted metabolomics and explainable artificial intelligence: Effects of processing and color on coniferyl aldehyde levels in Eucommiae cortex

E-cigarettes generate high levels of aldehydes only in 'dry puff' conditions

Ultrasensitive Surface-Enhanced Raman Scattering Sensor of Gaseous Aldehydes as Biomarkers of Lung Cancer on Dendritic Ag Nanocrystals

Flavoring Chemicals and Aldehydes in E‑Cigarette Emissions

Improved fatty aldehyde and wax ester production by overexpression of fatty acyl-CoA reductases

Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems

Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice

Emission Characteristics and Formation Mechanism of Carbonyl Compounds from Residential Solid Fuel Combustion Based on Real-World Measurements and Tube-Furnace Experiments

Characterization of volatile organic compounds of different pigmented rice after puffing based on gas chromatography-ion migration spectrometry and chemometrics

Amine-Functionalized Porous Silicas as Adsorbents for Aldehyde Abatement

Pitfalls in the 3, 5-dinitrosalicylic acid (DNS) assay for the reducing sugars: Interference of furfural and 5-hydroxymethylfurfural

Highly sensitive and selective electrochemical biosensor using odorant-binding protein to detect aldehydes

Investigating aldehyde and ketone compounds produced from indoor cooking emissions and assessing their health risk to human beings

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