J. Ou

发表

Distinct photorespiratory reactions are preferentially catalyzed by glutamate:glyoxylate and serine:glyoxylate aminotransferases in rice.

Jianhua Zhang, Xinxiang Peng, Nenghui Ye, 2015, Journal of photochemistry and photobiology. B, Biology.

Alpha-Dicarbonyl Compounds

S. Ou, Jie Zheng, J. Ou, 2019, Chemical Hazards in Thermally-Processed Foods.

Morin decreases acrolein-induced cell injury in normal human hepatocyte cell line LO2

S. Ou, Kaiyu Jiang, Cai-huan Huang, 2020 .

Chemical Hazards in Thermally-Processed Foods

S. Ou, Jingjing Cai, Shujun Wang, 2019 .

Dietary polyphenols and type 2 diabetes: Human Study and Clinical Trial

Jianbo Xiao, H. Cao, M. Daglia, 2018, Critical reviews in food science and nutrition.

Feruloylated oligosaccharides: Structure, metabolism and function

Zheng Sun, J. Ou, 2014 .

Incorporation of polyphenols in baked products.

J. Ou, 2021, Advances in food and nutrition research.

p-Coumaric acid and its conjugates: dietary sources, pharmacokinetic properties and biological activities.

S. Ou, J. Ou, Junqing Huang, 2016, Journal of the science of food and agriculture.

Derivatives of Ferulic Acid: Structure, Preparation and Biological Activities

S. Ou, Cai-huan Huang, J. Ou, 2015 .

Formation and metabolism of 6-(1-acetol)-8-(1-acetol)-rutin in foods and in vivo, and their cytotoxicity

Hua-Qun Zhou, H. El‐Nezami, Cai-huan Huang, 2022, Frontiers in Nutrition.

Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review

J. Simal-Gándara, S. Jafari, M. Battino, 2020 .

Origin and Fate of Acrolein in Foods

S. Ou, Kaiyu Jiang, Cai-huan Huang, 2022, Foods.

The scavenging capacity of γ-aminobutyric acid for acrolein and the cytotoxicity of the formed adduct.

S. Ou, Kaiyu Jiang, Cai-huan Huang, 2020, Food & function.

Formation of di-cysteine acrolein adduct decreases cytotoxicity of acrolein by ROS alleviation and apoptosis intervention.

Lei Shi, J. Fei, S. Ou, 2019, Journal of hazardous materials.

Formation and Identification of Six Amino Acid - Acrylamide Adducts and Their Cytotoxicity Toward Gastrointestinal Cell Lines

S. Ou, Kaiyu Jiang, Cai-huan Huang, 2022, Frontiers in Nutrition.

Effect of Feruloylated Oligosaccharides from Corn Bran on Lipid Metabolism and Antioxidant Activity in Rats

S. Ou, Mingfu Wang, J. Ou, 2017 .

Identification and cytotoxic evaluation of the novel rutin–methylglyoxal adducts with dione structures in vivo and in foods

S. Ou, Cai-huan Huang, Jie Zheng, 2022, Food Chemistry.

Interaction of acrylamide, acrolein, and 5-hydroxymethylfurfural with amino acids and DNA.

Chi-Tang Ho, S. Ou, Jie Zheng, 2020, Journal of agricultural and food chemistry.

Available technologies on improving the stability of polyphenols in food processing

E. Çapanoğlu, J. Simal-Gándara, S. Jafari, 2021, Food Frontiers.

Effect of rosmarinic acid and carnosic acid on AGEs formation in vitro.

S. Ou, Mingfu Wang, J. Ou, 2017, Food chemistry.

Positive and negative effects of polyphenol incorporation in baked foods.

S. Ou, Jie Zheng, Mingfu Wang, 2019, Food chemistry.

Protective effect of rosmarinic acid and carnosic acid against streptozotocin-induced oxidation, glycation, inflammation and microbiota imbalance in diabetic rats.

Mingfu Wang, J. Ou, Junqing Huang, 2018, Food & function.

Impact of resveratrol, epicatechin and rosmarinic acid on fluorescent AGEs and cytotoxicity of cookies

H. El‐Nezami, Mingfu Wang, J. Ou, 2018 .

Isolation, structural characterization and anti-oxidant activity of a novel polysaccharide from garlic bolt.

S. Ou, J. Ou, Qiao-Hui Zeng, 2021, Carbohydrate polymers.

Absorption of 1-Dicysteinethioacetal-5-Hydroxymethylfurfural in Rats and Its Effect on Oxidative Stress and Gut Microbiota.

Yong Wang, S. Ou, Cai-huan Huang, 2018, Journal of agricultural and food chemistry.

Targeting NF-κB signaling pathway in cancer by dietary polyphenols

A. Gomila, Xiaobo Zou, Jianbo Xiao, 2019, Critical reviews in food science and nutrition.

Feruloylated Oligosaccharides from Maize Bran Modulated the Gut Microbiota in Rats

S. Ou, Mingfu Wang, J. Ou, 2016, Plant Foods for Human Nutrition.

Cytotoxicity of a Novel Compound Produced in Foods via the Reaction of Amino Acids with Acrolein along with Formaldehyde.

S. Ou, J. Ou, Jia-Meng Hu, 2022, Journal of agricultural and food chemistry.

Simultaneous Scavenging Capacity of Glycine and Serine for Formaldehyde along with Glyoxal and the Cytotoxicity of the Interaction Product in Three Cell Lines

S. Ou, Cai-huan Huang, Jie Zheng, 2023, ACS Food Science & Technology.

Bioassay-guided isolation of Fenghuang Dancong tea constituents with α-glucosidase inhibition activities

S. Ou, Jie Zheng, J. Ou, 2022, Frontiers in Nutrition.

Chemistry of formation and elimination of formaldehyde in foods

S. Ou, Jie Zheng, J. Ou, 2023, Trends in Food Science & Technology.

Glyoxal in Foods: Formation, Metabolism, Health Hazards, and Its Control Strategies.

S. Ou, Jie Zheng, J. Ou, 2024, Journal of agricultural and food chemistry.

Reactive Carbonyl Species Scavenger: Epigallocatechin-3-Gallate

J. Ou, Junqing Huang, Haiying Luo, 2024, Foods.