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Formation mechanism of polycyclic aromatic hydrocarbons in grilled beef and the mitigative effect of flavonoids Journal article
Lv, Xiaomei, Zhang, Haolin, Lin, Qiuyi, Xie, Ruiwei, Chen, Bing Huei, Lai, Yu Wen, Teng, Hui, Chen, Lei, Cao, Hui. Formation mechanism of polycyclic aromatic hydrocarbons in grilled beef and the mitigative effect of flavonoids[J]. eFood, 2024, 5(2), e143.
Authors:  Lv, Xiaomei;  Zhang, Haolin;  Lin, Qiuyi;  Xie, Ruiwei;  Chen, Bing Huei; et al.
Favorite | TC[WOS]:1 TC[Scopus]:1 | Submit date：2024/05/02
Amino Acids  Chemical Model  Flavonoids  Glucose  Polycyclic Aromatic Hydrocarbons  
Citri Reticulatae Pericarpium extract and flavonoids reduce inflammation in RAW 264.7 macrophages by inactivation of MAPK and NF-κB pathways Journal article
Zhang, Xutao, Zhou, Yan, Cheong, Meng Sam, Khan, Haroon, Ruan, C.C., Fu, Manqin, Xiao, Jianbo, Cheang, Wai San. Citri Reticulatae Pericarpium extract and flavonoids reduce inflammation in RAW 264.7 macrophages by inactivation of MAPK and NF-κB pathways[J]. Food Frontiers, 2022, 3(4), 785-795.
Authors:  Zhang, Xutao;  Zhou, Yan;  Cheong, Meng Sam;  Khan, Haroon;  Ruan, C.C.; et al.
Favorite | TC[WOS]:29 TC[Scopus]:30  IF:3.5/3.9 | Submit date：2022/08/11
Anti-inflammation  Citri Reticulatae Pericarpium  Lipopolysaccharide  Macrophages  Mapk  Nf-κb  Inflammation