Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Yanqi Qu"'
Autor:
Yanqi Qu1, Minqi Wang1, Shijun Huang1, Decker, Eric A.1, McClements, D. Julian1, Lili He1 lilihe@foodsci.umass.edu
Publikováno v:
Journal of AOAC International. Sep/Oct2020, Vol. 103 Issue 5, p1201-1207. 7p.
Publikováno v:
Analytical Methods. 12:433-439
The surface-enhanced Raman scattering (SERS) technique has been extensively explored as a rapid analytical tool for various pesticides. However, not all pesticides exhibit similar SERS activities; in particular, certain organochloride pesticides, suc
Publikováno v:
Analytical Methods. 12:1324-1332
In this study, we explored surface-enhanced Raman spectroscopy (SERS) for analyzing red wine through several facile sample preparations. These approaches involved the direct analysis of red wine with Raman spectroscopy and the direct incubation of re
Autor:
Tianxi Yang, Yanqi Qu, Siyue Gao, Qin Tu, Xinyi Du, Jinyi Wang, Lili He, Michael E. Hickey, Qingmiao Zhang
Publikováno v:
Food Control. 96:16-21
The pesticide fipronil was recently involved in a “poisonous eggs” scandal which resulted in substantial economic losses and public health risks. We report a simple and rapid method which can be implemented to detect fipronil on egg shells and in
Publikováno v:
Food Control. 92:267-275
A rapid method has been developed for detecting food colorants based on surface-enhanced Raman spectroscopy (SERS). The technique was demonstrated to have the ability to identify a wide variety of artificial and natural food coloring agents currently
Publikováno v:
The Science of the total environment. 716
Triclosan (TCS) is a synthetic antimicrobial compound that has been widely used in consumer products. However, increasing evidence suggests adverse effects of TCS to human health and environment, raising great public concerns. The existing methods fo
Publikováno v:
Journal of AOAC International. 103(5)
Background Surface-enhanced Raman scattering (SERS) has been deployed in the analysis of food at solid and aqueous states. However, its capability has not been fully explored in headspace profiling. Objective To develop an innovative SERS method for
Publikováno v:
Food Hydrocolloids. 77:454-459
Many food and pharmaceutical ingredients are lipophilic small molecules, insoluble in water, and therefore difficult to disperse in aqueous oral formulations. While some can be solubilized with surfactants or with ethanol, there is a demand for alter
Publikováno v:
Postharvest Biology and Technology. 175:111410
The increasing market demand for Ready-To-Eat fresh produce promotes the keen interest in developing a rapid, sensitive and reliable method for determining the shelf life of fresh-cut produce. In this study, we developed a non-destructive headspace d