Screening, identification, and application of nucleic acid aptamers applied in food safety biosensing

Ruobing Liu, Fuyuan Zhang, Yaxin Sang, +6

Trends in Food Science & Technology

EngineeringHealth SciencesBioanalysisBiotechnologyNucleic Acid Amplification Test +10

Effect of ultrasonic treatment on the structure and functional properties of mantle proteins from scallops (Patinopecten yessoensis)

Qiuyue Ding, Guifang Tian, Xianghong Wang, +3

Ultrasonics Sonochemistry

Assessment of the Determination of Azodicarbonamide and Its Decomposition Product Semicarbazide: Investigation of Variation in Flour and Flour Products

Jing Ye, Xianghong Wang, Yaxin Sang, +1

Journal of Agricultural and Food Chemistry

Chemical ContaminantFood ToxicologyFood ChemistryBleaching AgentGas Chromatography +16

Preparation of a carboxylated single-walled carbon-nanotube-chitosan functional layer and its application to a molecularly imprinted electrochemical sensor to quantify semicarbazide

Wenlong Yu, Yiwei Tang, Yaxin Sang, +3

Food Chemistry

Chemical EngineeringEngineeringImprinted Electrochemical SensorMolecular ImprintingChemistry +4

A broad-spectrum sensing strategy for the tetracycline family of antibiotics based on an ovalbumin-stabilized gold nanocluster and its application in a pump-free microfluidic sensing platform

Fuyuan Zhang, Minxuan Liu, Ruobing Liu, +5

Biosensors and Bioelectronics

Tetracycline FamilyEngineeringBiosensing SystemsBiomedical DiagnosticsOvalbumin-stabilized Gold Nanocluster +8

Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas)

Xiaohan Liu, Guifang Tian, Yakun Hou, +5

Food Chemistry

Myofibrillar ProteinCrassostrea GigasGlycosylationBiochemistryGlycobiology +5

Effect of different thermal processing methods on flavor characteristics of Penaeus vannamei

Caiyu Zhang, Renli Shi, Si Mi, +6

LWT

FlavoromicsVolatile Flavor CompoundsFood AnalysisThermal ProcessingSensory Science +16

Effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of tropomyosin from clam (Mactra veneriformis)

Yachun Chen, Guifang Tian, Liwen Wang, +2

Food Chemistry X

Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by <i>Streptococcus thermophilus</i> Based on Odor Activity Value and Heat Map Analysis

Li Zhang, Si Mi, Ruo-bing Liu, +2

International Journal of Analytical Chemistry

The development of a biomimetic enzyme-linked immunosorbent assay based on the molecular imprinting technique for the detection of enrofloxacin in animal-based food

Jing Wang, Yaxin Sang, Weihua Liu, +2

Analytical Methods

Immunocytochemical TechniqueEngineeringFood ToxicologyFood ChemistryFood Authentication +16