Tang W - Search Results

1

Synthesis and structure-activity relationships and effects of phenylpropanoid amides of octopamine and dopamine on tyrosinase inhibition and antioxidation.

Wu Z, Zheng L, Li Y, Su F, Yue X, Tang W, Ma X, Nie J, Li H. Wu Z, et al. Among authors: tang w. Food Chem. 2012 Sep 15;134(2):1128-31. doi: 10.1016/j.foodchem.2012.02.152. Epub 2012 Mar 3. Food Chem. 2012. PMID: 23107737

2

Determination of trace acrylamide in starchy foodstuffs by HPLC using a novel mixed-mode functionalized calixarene sorbent for solid-phase extraction cleanup.

Zhang W, Deng Z, Zhao W, Guo L, Tang W, Du H, Lin L, Jiang Q, Yu A, He L, Zhang S. Zhang W, et al. Among authors: tang w. J Agric Food Chem. 2014 Jul 2;62(26):6100-7. doi: 10.1021/jf501569q. Epub 2014 Jun 23. J Agric Food Chem. 2014. PMID: 24933037

3

Formation kinetics of Maillard reaction intermediates from glycine-ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration.

Zhan H, Tang W, Cui H, Hayat K, Hussain S, Tahir MU, Zhang S, Zhang X, Ho CT. Zhan H, et al. Among authors: tang w. Food Chem. 2020 May 1;311:125877. doi: 10.1016/j.foodchem.2019.125877. Epub 2019 Nov 12. Food Chem. 2020. PMID: 31780222

4

Redox-Based Strategy for Selectively Inducing Energy Crisis Inside Cancer Cells: An Example of Modifying Dietary Curcumin to Target Mitochondria.

Zheng YL, Tu ZS, Cui HM, Yan S, Duan DC, Tang W, Dai F, Zhou B. Zheng YL, et al. Among authors: tang w. J Agric Food Chem. 2022 Mar 9;70(9):2898-2910. doi: 10.1021/acs.jafc.1c07690. Epub 2022 Feb 25. J Agric Food Chem. 2022. PMID: 35213152

5

Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism.

Tang W, Lin X, Ye L, He J, Wang Z, Tang J, Liu J, Zhao P. Tang W, et al. Among authors: tang j. Food Chem. 2025 Feb 15;465(Pt 2):142040. doi: 10.1016/j.foodchem.2024.142040. Epub 2024 Nov 15. Food Chem. 2025. PMID: 39571431

6

Modification of structural, physicochemical and digestive properties of normal maize starch by thermal treatment.

Zou J, Xu M, Tang W, Wen L, Yang B. Zou J, et al. Among authors: tang w. Food Chem. 2020 Mar 30;309:125733. doi: 10.1016/j.foodchem.2019.125733. Epub 2019 Oct 21. Food Chem. 2020. PMID: 31706677

7

High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion.

Tang W, Wang R, Li M, Zhang Q, He J, Liu D, Feng Y, Liu W, Liu J. Tang W, et al. Food Chem. 2024 Jun 30;444:138669. doi: 10.1016/j.foodchem.2024.138669. Epub 2024 Feb 7. Food Chem. 2024. PMID: 38341915

8

Quantitative image analysis method for detection of nitrite with cyanine dye-NaYF₄:Yb,Tm@NaYF₄ upconversion nanoparticles composite luminescent probe.

Chen H, Tang W, Liu Y, Wang L. Chen H, et al. Among authors: tang w. Food Chem. 2022 Jan 15;367:130660. doi: 10.1016/j.foodchem.2021.130660. Epub 2021 Aug 3. Food Chem. 2022. PMID: 34390907

9

N-(1-Deoxy-d-xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating in Aqueous Glutathione-Xylose Systems by Simultaneous Dehydration-Reaction.

Tang W, Cui H, Sun F, Yu X, Hayat K, Hussain S, Tahir MU, Zhang X, Ho CT. Tang W, et al. J Agric Food Chem. 2019 Aug 14;67(32):8994-9001. doi: 10.1021/acs.jafc.9b04694. Epub 2019 Aug 2. J Agric Food Chem. 2019. PMID: 31347366

10

Interaction of (-)-Epigallocatechin Gallate and Deoxyosones Blocking the Subsequent Maillard Reaction and Improving the Yield of N-(1-Deoxy-d-xylulos-1-yl)alanine.

Yu J, Cui H, Tang W, Hayat K, Hussain S, Tahir MU, Gao Y, Zhang X, Ho CT. Yu J, et al. Among authors: tang w. J Agric Food Chem. 2020 Feb 12;68(6):1714-1724. doi: 10.1021/acs.jafc.0c00200. Epub 2020 Jan 29. J Agric Food Chem. 2020. PMID: 31957424

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