Wang Y - Search Results

1

An ultrasensitive bacterial imprinted electrochemical sensor for the determination of Lactobacillus rhamnosus GG.

Wang Y, Zhou WY, Yang ZQ, Jiang TM, Song JL, Du YT, Gao YJ. Wang Y, et al. Food Chem. 2023 Jun 1;410:135380. doi: 10.1016/j.foodchem.2022.135380. Epub 2023 Jan 3. Food Chem. 2023. PMID: 36608552

2

A novel and sensitive dual signaling ratiometric electrochemical aptasensor based on nanoporous gold for determination of Ochratoxin A.

Wang Y, Yu F, Liu Q, Wang C, Zhu G, Bai L, Shi S, Zhao Y, Jiang Z, Zhang W. Wang Y, et al. Among authors: wang c. Food Chem. 2024 Jan 30;432:137192. doi: 10.1016/j.foodchem.2023.137192. Epub 2023 Aug 18. Food Chem. 2024. PMID: 37633144

3

Effects of rice bran feruloyl oligosaccharides on gel properties and microstructure of grass carp surimi.

Wang Y, Wang D, Liu J, Yu X. Wang Y, et al. Among authors: wang d. Food Chem. 2023 May 1;407:135003. doi: 10.1016/j.foodchem.2022.135003. Epub 2022 Nov 19. Food Chem. 2023. PMID: 36516517

4

Effects of high-voltage electrostatic field (HVEF) on frozen shrimp (Solenocera melantho) based on UPLC-MS untargeted metabolism.

Liu J, Zhu F, Yang J, Wang Y, Ma X, Lou Y, Li Y. Liu J, et al. Among authors: wang y. Food Chem. 2023 Jun 15;411:135499. doi: 10.1016/j.foodchem.2023.135499. Epub 2023 Jan 18. Food Chem. 2023. PMID: 36696717

5

Anthocyanins distribution, transcriptional regulation, epigenetic and post-translational modification in fruits.

Sun L, Huo J, Liu J, Yu J, Zhou J, Sun C, Wang Y, Leng F. Sun L, et al. Among authors: wang y. Food Chem. 2023 Jun 15;411:135540. doi: 10.1016/j.foodchem.2023.135540. Epub 2023 Jan 23. Food Chem. 2023. PMID: 36701918 Review.

6

Bipotential-resolved electrochemiluminescence biosensor based on Bi₂S₃@Au nanoflowers for simultaneous detection of Cd(II) and ampicillin in aquatic products.

Zhai H, Wang Y, Geng L, Guo Q, Zhang Y, Yang Q, Sun X, Guo Y, Zhang Y. Zhai H, et al. Among authors: wang y. Food Chem. 2023 Jul 15;414:135708. doi: 10.1016/j.foodchem.2023.135708. Epub 2023 Feb 15. Food Chem. 2023. PMID: 36809725

7

Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residue.

Zhang C, Wang Y, Lv Y, Yang X, Wei X. Zhang C, et al. Among authors: wang y. Food Chem. 2024 Jan 1;430:137039. doi: 10.1016/j.foodchem.2023.137039. Epub 2023 Jul 31. Food Chem. 2024. PMID: 37586288

8

In vitro digestibility and hepato-protective potential of Lophatherum gracile Brongn. leave extract.

Ma YL, Wu ZF, Li Z, Wang Y, Shang YF, Thakur K, Wei ZJ. Ma YL, et al. Among authors: wang y. Food Chem. 2024 Feb 1;433:137336. doi: 10.1016/j.foodchem.2023.137336. Epub 2023 Aug 30. Food Chem. 2024. PMID: 37666125

9

A novel method for determination of peroxide value and acid value of extra-virgin olive oil based on fluorescence internal filtering effect correction.

Yang X, Pei J, He X, Wang Y, Wang L, Shen F, Li P, Fang Y. Yang X, et al. Among authors: wang l, wang y. Food Chem. 2024 May 30;441:138342. doi: 10.1016/j.foodchem.2023.138342. Epub 2023 Dec 30. Food Chem. 2024. PMID: 38176142

10

Effect of succinylation-assisted glycosylation on the structural characteristics, emulsifying, and gel properties of walnut glutenin.

Wang Y, Tao L, Wang Z, Wang Y, Lin X, Dai J, Shi C, Dai T, Sheng J, Tian Y. Wang Y, et al. Among authors: wang z. Food Chem. 2024 Jul 15;446:138856. doi: 10.1016/j.foodchem.2024.138856. Epub 2024 Feb 28. Food Chem. 2024. PMID: 38430765

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