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Inhibitory effects of Portulaca oleracea L. and selected flavonoid ingredients on heterocyclic amines in roast beef patties and Density Function Theory calculation of binding between heterocyclic amines intermediates and flavonoids Journal article
Jing, Jing, He, Yonghui, Wang, Yali, Zeng, Maomao. Inhibitory effects of Portulaca oleracea L. and selected flavonoid ingredients on heterocyclic amines in roast beef patties and Density Function Theory calculation of binding between heterocyclic amines intermediates and flavonoids[J]. Food Chemistry, 2020, 336, 127551.
Authors:  Jing, Jing;  He, Yonghui;  Wang, Yali;  Zeng, Maomao
Favorite | TC[WOS]:16 TC[Scopus]:19  IF:8.5/8.2 | Submit date：2021/12/07
Beef Patties  Density Function Theory  Flavonoids  Heterocyclic Amines  Norharman  PortuL.ca OL.racea L.  Uplc-ms/ms  
The anti-inflammatory potential of Portulaca oleracea L. (purslane) extract by partial suppression on NF-kappa B and MAPK activation Journal article
Lingchao Miao, Hongxun Tao, Yu Peng, Shengpeng Wang, Zhangfeng Zhong, Hesham El-Seedi, Simona Dragan, Gokhan Zengin, Wai San Cheang, Yitao Wang, Jianbo Xiao. The anti-inflammatory potential of Portulaca oleracea L. (purslane) extract by partial suppression on NF-kappa B and MAPK activation[J]. FOOD CHEMISTRY, 2019, 290, 239-245.
Authors:  Lingchao Miao;  Hongxun Tao;  Yu Peng;  Shengpeng Wang;  Zhangfeng Zhong; et al.
Favorite | TC[WOS]:76 TC[Scopus]:87  IF:8.5/8.2 | Submit date：2019/11/22
PortuL.ca OL.racea L.  Flavonoids  Lipopolysaccharide  Anti-inflammatory Effects  Nf-κb  Mapk