Yonglin Lu

发表

Interconversion and Acrolein-Trapping Capacity of Cardamonin/Alpinetin and Their Metabolites In Vitro and In Vivo.

Lishuang Lv, Yang Lu, Juan Liu, 2021, Journal of agricultural and food chemistry.

Adduct Formation of Acrolein with Cyanidin-3-O-glucoside and Its Degradants/Metabolites during Thermal Processing or In Vivo after Consumption of Red Bayberry.

Lishuang Lv, Yang Lu, Yonglin Lu, 2021, Journal of agricultural and food chemistry.

Trapping Acrolein by Theophylline/Caffeine and Their Metabolites from Green Tea and Coffee in Mice and Humans.

Lishuang Lv, Yonglin Lu, Xiaoyun Jiang, 2020, Journal of agricultural and food chemistry.

Acrolein Trapping Mechanism of Theophylline in Green Tea, Coffee and Cocoa: Speedy and Successful.

Lishuang Lv, Yonglin Lu, Dingming Zhang, 2020, Journal of agricultural and food chemistry.

Chemical components from the haulm of Artemisia selengensis and the inhibitory effect on glycation of β-lactoglobulin.

Lishuang Lv, Yonglin Lu, Tiesong Zheng, 2015, Food & function.

Mechanistic studies of inhibition on acrolein by myricetin.

S. Sang, Wenjiang Dong, Lishuang Lv, 2020, Food chemistry.

Inhibitory Effect on Acrolein by Cyanidin-3-O-glucoside and Its Acrolein Adducts from the Pigment of Mynica Red.

Lishuang Lv, Yang Lu, Yonglin Lu, 2021, Journal of agricultural and food chemistry.

Scavenging of Acrolein by a Food-Grade Antioxidant Propyl Gallate in model reaction system and in Cakes.

S. Sang, Lishuang Lv, Yonglin Lu, 2019, Journal of agricultural and food chemistry.

Influence of Quercetin and Its Methylglyoxal Adducts on the Formation of α-Dicarbonyl Compounds in a Lysine/Glucose Model System.

S. Sang, Guimei Liu, Lishuang Lv, 2017, Journal of agricultural and food chemistry.

Trapping of glyoxal by propyl, octyl and dodecyl gallates and their mono-glyoxal adducts.

S. Sang, Lishuang Lv, Yonglin Lu, 2018, Food chemistry.

Levels and formation of α-dicarbonyl compounds in beverages and the preventive effects of flavonoids

S. Sang, Lishuang Lv, Yonglin Lu, 2017, Journal of Food Science and Technology.

Dual effects of propyl gallate and its methylglyoxal adduct on carbonyl stress and oxidative stress.

S. Sang, Lishuang Lv, Yonglin Lu, 2018, Food chemistry.

Synergistic Inhibitory Effect of Multiple Polyphenols from Spice on Acrolein during High-Temperature Processing

Lishuang Lv, Anqi Tong, Yonglin Lu, 2023, Foods.

Dual effects of cardamonin/alpinetin and their acrolein adducts on scavenging acrolein and the anti-bacterial activity from Alpinia katsumadai Hayata as a spice in roasted meat.

Lishuang Lv, Yonglin Lu, Xiaoli Song, 2022, Food & Function.

Trapping of Acrolein by Curcumin and the Synergistic Inhibition Effect of Curcumin Combined with Quercetin.

Lishuang Lv, Yonglin Lu, Xiaoyun Jiang, 2020, Journal of Agricultural and Food Chemistry.

Microfluidic synthesis of pH-responsive molecularly imprinted silica nanospheres for fluorescence sensing target glycoprotein.

Mengdi Wang, M. Wang, Yonglin Lu, 2023, Food chemistry.