Tao NP - Search Results

1

Micro-nano particle formation and transformation mechanisms of broth in meat braised processing.

Yao H, Liu W, Lin L, Lu Y, Gan JH, Liu Y, Tao NP, Wang XC, Hong MS, Xu CH. Yao H, et al. Among authors: tao np. Food Chem. 2021 Apr 16;342:128383. doi: 10.1016/j.foodchem.2020.128383. Epub 2020 Oct 15. Food Chem. 2021. PMID: 33097328

2

Characterization of important odorants in steamed male Chinese mitten crab (Eriocheir sinensis) using gas chromatography-mass spectrometry-olfactometry.

Wu N, Gu S, Tao N, Wang X, Ji S. Wu N, et al. J Food Sci. 2014 Jul;79(7):C1250-9. doi: 10.1111/1750-3841.12511. Epub 2014 Jun 24. J Food Sci. 2014. PMID: 24962135

3

The colorants, antioxidants, and toxicants from nonenzymatic browning reactions and the impacts of dietary polyphenols on their thermal formation.

Zhang X, Tao N, Wang X, Chen F, Wang M. Zhang X, et al. Food Funct. 2015 Feb;6(2):345-55. doi: 10.1039/c4fo00996g. Food Funct. 2015. PMID: 25468403 Review.

4

Effect and mechanism of pyridoxamine on the lipid peroxidation and stability of polyunsaturated fatty acids in beef patties.

Wong D, Hu X, Tao N, Wang X, Wang M. Wong D, et al. J Sci Food Agric. 2016 Aug;96(10):3418-23. doi: 10.1002/jsfa.7522. Epub 2015 Dec 16. J Sci Food Agric. 2016. PMID: 26538517

5

Comparison of flavour qualities of three sourced Eriocheir sinensis.

Wang S, He Y, Wang Y, Tao N, Wu X, Wang X, Qiu W, Ma M. Wang S, et al. Food Chem. 2016 Jun 1;200:24-31. doi: 10.1016/j.foodchem.2015.12.093. Epub 2015 Dec 30. Food Chem. 2016. PMID: 26830556

6

Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264.7 cells.

Teng J, Li Y, Yu W, Zhao Y, Hu X, Tao NP, Wang M. Teng J, et al. Among authors: tao np. Food Chem. 2018 Dec 15;269:35-42. doi: 10.1016/j.foodchem.2018.06.126. Epub 2018 Jun 26. Food Chem. 2018. PMID: 30100446

7

Integrated recognition and quantitative detection of starch in surimi by infrared spectroscopy and spectroscopic imaging.

Hou SW, Wei W, Wang Y, Gan JH, Lu Y, Tao NP, Wang XC, Liu Y, Xu CH. Hou SW, et al. Among authors: tao np. Spectrochim Acta A Mol Biomol Spectrosc. 2019 May 15;215:1-8. doi: 10.1016/j.saa.2019.02.080. Epub 2019 Feb 19. Spectrochim Acta A Mol Biomol Spectrosc. 2019. PMID: 30818215

8

Effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets by UPLC-Q-Extractive Orbitrap mass spectrometry.

Shi C, Guo H, Wu T, Tao N, Wang X, Zhong J. Shi C, et al. Food Chem. 2019 Nov 15;298:125029. doi: 10.1016/j.foodchem.2019.125029. Epub 2019 Jun 17. Food Chem. 2019. PMID: 31260974

9

Fish oil-loaded emulsions stabilized by synergetic or competitive adsorption of gelatin and surfactants on oil/water interfaces.

Zhang T, Ding M, Zhang H, Tao N, Wang X, Zhong J. Zhang T, et al. Food Chem. 2020 Mar 5;308:125597. doi: 10.1016/j.foodchem.2019.125597. Epub 2019 Oct 16. Food Chem. 2020. PMID: 31648095

10

Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions.

Ding M, Zhang T, Zhang H, Tao N, Wang X, Zhong J. Ding M, et al. Food Chem. 2020 Mar 30;309:125642. doi: 10.1016/j.foodchem.2019.125642. Epub 2019 Oct 21. Food Chem. 2020. PMID: 31685367

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