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Items: 12

1.

Effect of the luxI/R gene on AHL-signaling molecules and QS regulatory mechanism in Hafnia alvei H4.

Li X, Zhang G, Zhu Y, Bi J, Hao H, Hou H.

AMB Express. 2019 Dec 5;9(1):197. doi: 10.1186/s13568-019-0917-z.

2.

Downregulated Expression of Virulence Factors Induced by Benzyl Isothiocyanate in Staphylococcus Aureus: A Transcriptomic Analysis.

Wang X, Wu H, Niu T, Bi J, Hou H, Hao H, Zhang G.

Int J Mol Sci. 2019 Oct 31;20(21). pii: E5441. doi: 10.3390/ijms20215441.

3.

A novel label-free photoelectrochemical immunosensor based on CdSe quantum dots sensitized Ho3+/Yb3+-TiO2 for the detection of Vibrio parahaemolyticus.

Hao H, Hao S, Hou H, Zhang G, Hou Y, Zhang Z, Bi J, Yan S.

Methods. 2019 Sep 15;168:94-101. doi: 10.1016/j.ymeth.2019.06.005. Epub 2019 Jun 7.

PMID:
31181257
4.

Fluorescent carbon dots in baked lamb: Formation, cytotoxicity and scavenging capability to free radicals.

Wang H, Xie Y, Na X, Bi J, Liu S, Zhang L, Tan M.

Food Chem. 2019 Jul 15;286:405-412. doi: 10.1016/j.foodchem.2019.02.034. Epub 2019 Feb 14.

PMID:
30827625
5.

Functional food packaging for reducing residual liquid food: Thermo-resistant edible super-hydrophobic coating from coffee and beeswax.

Zhang Y, Bi J, Wang S, Cao Q, Li Y, Zhou J, Zhu BW.

J Colloid Interface Sci. 2019 Jan 1;533:742-749. doi: 10.1016/j.jcis.2018.09.011. Epub 2018 Sep 4.

PMID:
30199830
6.

Ultrasmall fluorescent nanoparticles derived from roast duck: their physicochemical characteristics and interaction with human serum albumin.

Cong S, Bi J, Song X, Yu C, Tan M.

Food Funct. 2018 Apr 25;9(4):2490-2495. doi: 10.1039/c8fo00178b.

PMID:
29644375
7.

Bio-inspired Edible Superhydrophobic Interface for Reducing Residual Liquid Food.

Li Y, Bi J, Wang S, Zhang T, Xu X, Wang H, Cheng S, Zhu BW, Tan M.

J Agric Food Chem. 2018 Mar 7;66(9):2143-2150. doi: 10.1021/acs.jafc.7b05915. Epub 2018 Feb 20.

PMID:
29444564
8.

Fluorescent nanoparticles from mature vinegar: their properties and interaction with dopamine.

Cao L, Song X, Song Y, Bi J, Cong S, Yu C, Tan M.

Food Funct. 2017 Dec 13;8(12):4744-4751. doi: 10.1039/c7fo01475a.

PMID:
29167847
9.

Presence and formation of fluorescence carbon dots in a grilled hamburger.

Li Y, Bi J, Liu S, Wang H, Yu C, Li D, Zhu BW, Tan M.

Food Funct. 2017 Jul 19;8(7):2558-2565. doi: 10.1039/c7fo00675f.

PMID:
28660980
10.

Presence and Formation Mechanism of Foodborne Carbonaceous Nanostructures from Roasted Pike Eel ( Muraenesox cinereus).

Bi J, Li Y, Wang H, Song Y, Cong S, Yu C, Zhu BW, Tan M.

J Agric Food Chem. 2018 Mar 21;66(11):2862-2869. doi: 10.1021/acs.jafc.7b02303. Epub 2017 Jun 23.

PMID:
28613868
11.

Multicolorful Carbon Dots for Tumor Theranostics.

Wang H, Bi J, Zhu BW, Tan M.

Curr Med Chem. 2018;25(25):2894-2909. doi: 10.2174/0929867324666170316110810. Review.

PMID:
28302015
12.

Nanostructures Derived from Starch and Chitosan for Fluorescence Bio-Imaging.

Zu Y, Bi J, Yan H, Wang H, Song Y, Zhu BW, Tan M.

Nanomaterials (Basel). 2016 Jul 5;6(7). pii: E130. doi: 10.3390/nano6070130.

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