相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Recent Development of Carbon Quantum Dots: Biological Toxicity, Antibacterial Properties and Application in Foods
Yanan Sun et al.
FOOD REVIEWS INTERNATIONAL (2022)
Effect of addition of carbon dots to the frying oils on oxidative stabilities and quality changes of fried meatballs during refrigerated storage
Linlin Zhao et al.
MEAT SCIENCE (2022)
A dual-function chitosan packaging film for simultaneously monitoring and maintaining pork freshness
Wanmei Lin et al.
FOOD CHEMISTRY (2022)
Laser-Induced Microporous Modified Atmosphere Packaging and Chitosan Carbon-Dot Coating as a Novel Combined Preservation Method for Fresh-Cut Cucumber
Kai Fan et al.
FOOD AND BIOPROCESS TECHNOLOGY (2021)
Aloe-Based Edible Coating to Maintain Quality of Fresh-Cut Italian Pears (Pyrus communis L.) during Cold Storage
Roberta Passafiume et al.
HORTICULTURAE (2021)
Cytotoxicity assessment of chitosan coated CdS nanoparticles for bioimaging applications
R. Harish et al.
APPLIED SURFACE SCIENCE (2020)
Food waste as a carbon source in carbon quantum dots technology and their applications in food safety detection
Hanzhi Fan et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Fluorescent carbon dots are the new quantum dots: an overview of their potential in emerging technologies and nanosafety
Melis Ozge Alas et al.
JOURNAL OF MATERIALS SCIENCE (2020)
Effect of exogenous ATP treatment on sucrose metabolism and quality of Nanguo pear fruit
Bin Duan et al.
SCIENTIA HORTICULTURAE (2019)
Effects of melatonin treatment on the enzymatic browning and nutritional quality of fresh-cut pear fruit
Huanhuan Zheng et al.
FOOD CHEMISTRY (2019)
Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage
Xia Liu et al.
FOOD CHEMISTRY (2019)
Optimizing oxygen functional groups in graphene quantum dots for improved antioxidant mechanism
Yingmin Wang et al.
PHYSICAL CHEMISTRY CHEMICAL PHYSICS (2019)
Highly fluorescent carbon dots from enokitake mushroom as multi-faceted optical nanomaterials for Cr6+ and VOC detection and imaging applications
Melvin R. Pacquiao et al.
APPLIED SURFACE SCIENCE (2018)
Quality of fresh-cut products as affected by harvest and postharvest operations
Francisca A. Ansah et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review
Basharat Yousuf et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Plasma Surface Modified Polystyrene and Grafted with Chitosan Coating for Improving the Shelf Lifetime of Postharvest Grapes
A. Suganya et al.
PLASMA CHEMISTRY AND PLASMA PROCESSING (2018)
Green synthesis of carbon dots from rose-heart radish and application for Fe3+ detection and cell imaging
Wen Liu et al.
SENSORS AND ACTUATORS B-CHEMICAL (2017)
Combined Effect of Ozone Treatment and Modified Atmosphere Packaging on Antioxidant Defense System of Fresh-Cut Green Peppers
Junran Chen et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2016)
Carbon quantum dots and their applications
Shi Ying Lim et al.
CHEMICAL SOCIETY REVIEWS (2015)
A Biocompatible Fluorescent Ink Based on Water-Soluble Luminescent Carbon Nanodots
Songnan Qu et al.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2012)