Zobrazeno 1 - 10 of 22 pro vyhledávání: '"Riqin Lv"'
1
Exploring the Silver Tetraphenylporphyrin as Fluorescent Sensor for Rapid Assessment of Oil Oxidation Products: A Density Functional Theory Study
Autor: Haiyang Gu, Siyu Chen, Jing Jin, Ying Pei, Riqin Lv, Xingyi Huang, Yining Dong
Publikováno v: Journal of Nanoelectronics and Optoelectronics. 18:11-16
Density functional theory (DFT) has been developed for the theoretical study of molecular interaction between fluorescent sensors and oil oxidation products. Silver tetraphenylporphyrin (AgTPP) was selected according to its high sensitivity to small
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::14b30eeb8967d191e26701d543582b8f
https://doi.org/10.1166/jno.2023.3373
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2
Metalloporphyrin-Based Fluorescent Sensor for the Discrimination of Volatile Organic Compounds Using Density Functional Theory
Autor: Haiyang Gu, Chen Sun, Rong Wang, Shuangjie Zhu, Yining Dong, Riqin Lv, Xingyi Huang, Yanhui Sun, Quansheng Chen
Publikováno v: Journal of Nanoelectronics and Optoelectronics. 17:243-250
This spectral property of the fluorescent sensors were investigated using density functional theory (DFT) and time-dependent density functional theory (TD-DFT). The considered silver porphyrin (AgP) was selected as a representative dye for the theore
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8413650dcadb7bf6171632acdd53f040
https://doi.org/10.1166/jno.2022.3190
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4
A rapid identification method of rice protein in rice starch based on synchronous fluorescence spectroscopy
Autor: Weiwei ZHANG, Kaiqi LIU, Riqin LV, Tong WAN, Shenao ZHOU, Yanhui SUN, Haiyang GU
Publikováno v: Food Science and Technology, Volume: 43, Article number: e91122, Published: 16 JAN 2023
Rice protein is a protein with high nutritional value and its essential amino acids are complete. Rice protein content is related to the Nutritional value of rice powder mixture. Three-dimensional synchronous fluorescence spectroscopy combined with P
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e97c4a46f117aa43589b9c9822fd9940
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100498&lng=en&tlng=en
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5
Fast Evaluation Peanut Oil Quality by Synchronous Fluorescence Spectroscopy and Statistical Analysis
Autor: Yanhui Sun, Haiyang Gu, Riqin Lv, Weiwei Zhang
Publikováno v: Agricultural Sciences. 12:565-574
Peanut oil oxidation was to monitor and quantify combining synchronous fluorescence spectroscopy and chemometrics. Peanut oil was subjected to an accelerated oxidation testing. The spectral and related chemical indicators were caught during oxidation
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fbf98b422ecd2c4c4fc3cbf8a20bdccb
https://doi.org/10.4236/as.2021.125036
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6
Rapid quantification of acid value in frying oil using iron tetraphenylporphyrin fluorescent sensor coupled with density functional theory and multivariate analysis
Autor: Haiyang Gu, Yining Dong, Riqin Lv, Xingyi Huang, Quansheng Chen
Publikováno v: Food Quality and Safety. 6
A metalloporphyrin-based fluorescent sensor was developed to determine the acid value in frying oil. The electronic and structural performances of iron tetraphenylporphyrin (FeTPP) were theoretically investigated using time-dependent density function
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a3da90d2deb4db6abefc20028b14f575
https://doi.org/10.1093/fqsafe/fyac046
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8
A feasibility study for rapid evaluation of oil quality undergoing oven treatment using synchronous fluorescence spectrum
Autor: Yanhui Sun, Haiyang Gu, Riqin Lv
Publikováno v: Chemical Papers. 73:1953-1959
Synchronous fluorescence spectrum coupled with multivariate curve resolution alternating least square (MCR-ALS) and artificial neural network (ANN) has been used for the analysis of edible vegetable oil. Four types of edible vegetable oil extracted f
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::82a0fc3f913537efc1668a8c871fe336
https://doi.org/10.1007/s11696-019-00748-3
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9
A feasibility study for rapid evaluation of emulsion oxidation using synchronous fluorescence spectroscopy coupled with chemometrics
Autor: Yanhui Sun, Xingyi Huang, Riqin Lv, Haiyang Gu, Quansheng Chen
Publikováno v: Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 265:120337
A rapid method based on three-dimensional synchronous fluorescence spectroscopy was developed for emulsion oxidation evaluation. This method was selected because of its high sensitivity to dissolved organic matter typically occurring in the lipid oxi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::196b48741a3b98b396d0853c7d9f9bd4
https://doi.org/10.1016/j.saa.2021.120337
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10
Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches
Autor: Ernest Bonah, Xianhui Chang, Joshua Harrington Aheto, Xingyi Huang, Xiaoyu Tian, Chunxia Dai, Riqin Lv
Publikováno v: Journal of Food Process Engineering. 43
This study examined the feasibility of using hyperspectral imaging (HSI) to predict thiobarbituric acid reactive substances (TBARS) values as by‐products of lipid oxidation during traditional processing of dry‐cured meat. Using the spectral data
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8c67c23f5a0efcf6b71ed44030698b20
https://doi.org/10.1111/jfpe.13092
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