Chenxia Zhang

ORCID: 0000-0003-1526-7720
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Research Areas
  • Advanced Chemical Sensor Technologies
  • Tea Polyphenols and Effects
  • Carcinogens and Genotoxicity Assessment
  • Colorectal Cancer Screening and Detection
  • Fermentation and Sensory Analysis
  • Analytical Chemistry and Chromatography
  • Phytochemicals and Antioxidant Activities
  • Sesame and Sesamin Research
  • Food Quality and Safety Studies
  • AI in cancer detection
  • Free Radicals and Antioxidants
  • Radiomics and Machine Learning in Medical Imaging
  • Gastric Cancer Management and Outcomes
  • Lignin and Wood Chemistry
  • Advanced Glycation End Products research
  • Polyamine Metabolism and Applications
  • Synthesis of Organic Compounds
  • GABA and Rice Research
  • Pesticide Residue Analysis and Safety
  • Chemical Analysis and Environmental Impact
  • Endometriosis Research and Treatment
  • Soil and Environmental Studies
  • Chromatography in Natural Products
  • Phosphorus compounds and reactions
  • Protein Interaction Studies and Fluorescence Analysis

Henan University of Technology
2020-2025

Renmin Hospital of Wuhan University
2023-2024

Wuhan University
2023-2024

Wuhan Prevention and Treatment Center for Occupational Diseases
2024

Shanghai University of International Business and Economics
2023

Wuxi Fourth People's Hospital
2023

Shanxi Medical University
2022

China Agricultural University
2022

Shanxi Academy of Medical Sciences
2022

Jiangyin People's Hospital
2015-2020

A red molecular probe for carbon monoxide (CO)-specific detection based on palladium-free mediated opening of spirolactam has been applied to establish a safe and powerful method detect image CO changes in biological systems.

10.1039/c9cc03909k article EN Chemical Communications 2019-01-01

There is an increasing need for sustainable sources of dietary protein. Sesame meal a protein-rich waste from the industrial production sesame oil. It could help meet this if high quality protein be extracted in environmentally friendly way. The traditional alkali-soluble acid precipitation extraction process produces proteins with poor functionality and harmful to environment. Deep eutectic solvents (DESs) offer novel, approach extraction. In study, four DES systems (choline...

10.1016/j.lwt.2023.115366 article EN cc-by LWT 2023-09-01

This study aimed to estimate the effects of simultaneous application antioxidants in meat and oil on heterocyclic aromatic amine (HAA) formation fried chicken during 40 deep-fat frying cycles. The experiment was carried out by adding Adinandra nitida leaf extract (ANE) (200 mg/100 g) while tea polyphenols (TP) (40 g), sesamol (SL) or rosemary (RE) soybean oil. It found that addition TP, SL RE reduced lipid oxidation total HAAs meats. Adding ANE alone HAA contents meats 11.98%–38.00%;...

10.1016/j.lwt.2023.115287 article EN cc-by-nc-nd LWT 2023-09-01

The beta-carbolines norharman and harman, two heterocyclic aromatic amines with potential mutagenicity, have been determined in vegetable oils. Identification analysis were carried out by ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-MS/MS). In 88 samples analysed, the concentrations of harman < LOD to 336.22 ng/g 505.14 ng/g, respectively. A high variability levels among different oil types was observed. Sesame-, flaxseed-, sunflower seed-, peanut-...

10.1080/19393210.2020.1759701 article EN Food Additives and Contaminants Part B 2020-05-03

Summary Proanthocyanidins with different polymerisation degrees were extracted from Chinese quince fruits by subcritical ethanol/water into four fractions (F1‐F4), which then analysed using UPLC‐MS/MS, GPC and thiolysis combined RP‐HPLC MS MALDI‐TOF (matrix‐assisted laser desorption/ionisation time‐of‐flight mass spectrometry). The inhibitory effects of these proanthocyanidins on the formation heterocyclic aromatic amines (HCAs), such as norharman, harman PhIP, in chemical model systems...

10.1111/ijfs.15409 article EN International Journal of Food Science & Technology 2021-10-20

Summary The aim of the study was to evaluate effect Chinese quince proanthocyanidins (PAs) on deterioration and heterocyclic aromatic amine (HAA) formation in soybean oil when used for deep‐fat frying, one tea polyphenol (Tea‐PP) two PAs (PA‐100 PA‐140) (200 mg/kg) were added oils. While all three retarded accumulation degradation products enhanced performance frying oil, as well reduced HAAs, both PA‐100 PA‐140 performed better than Tea‐PP. Adding not only decreased increase oxidation...

10.1111/ijfs.16282 article EN International Journal of Food Science & Technology 2023-01-03

The study investigates the linguistic aspects of Chinese and American diplomatic discourse using Biber’s theoretical underpinnings multi-dimensional (MD) analysis. corpus comprises texts taken from official websites US governments 2011 to 2020. results show that China’s falls into text type learned exposition which includes informational expositions focused on conveying information. In contrast, United States “involved persuasion,” is persuasive argumentative. Furthermore, two-way ANOVA test...

10.3389/fpsyg.2023.1122675 article EN cc-by Frontiers in Psychology 2023-02-14

<italic>Adinandra nitida</italic> leaf extract, rich in polyphenols and flavonoids, can effectively prevent the formation of heterocyclic amines fried chicken patties.

10.1039/d0ra09790j article EN cc-by-nc RSC Advances 2021-01-01

Deep fat frying is a common cooking procedure; however, its effects on food can produce carcinogenic compounds, namely heterocyclic aromatic amines (HAAs) that are detrimental to the health of consumer. The influence process conditions (temperature, time, meat shape, oil type, oxidation) formation HAAs in deep fried chicken was explored. concentrations increased with temperature and higher amounts were found samples surface areas. type influenced HAAs, more peanut rapeseed oils. Oxidation...

10.1590/fst.67321 article EN Food Science and Technology 2021-10-20

The abilities of Chinese quince free proanthocyanidins (FP) and bound (BP) at different levels (0.1%, 0.15%, 0.3%) to mitigate heterocyclic aromatic amine (HAA) formation in fried chicken patties were investigated for the first time compared with vitamin C (Vc). FP BP reduced HAAs a dose-dependent manner. Significantly, high concentrations (0.3%) resulted reduction PhIP, harman, norharman by 59.84%, 22.91%, 38.21%, respectively, patties. addition significantly (p < 0.05) weight loss...

10.1111/1750-3841.17080 article EN Journal of Food Science 2024-05-03

Abstract Background and Aim False positives (FPs) pose a significant challenge in the application of artificial intelligence (AI) for polyp detection during colonoscopy. The study aimed to quantitatively evaluate impact computer‐aided (CADe) systems' FPs on endoscopists. Methods model's were categorized into four gradients: 0–5, 5–10, 10–15, 15–20 per minute (FPPM). Fifty‐six colonoscopy videos collected crossover involving 10 Polyp missed rate (PMR) was set as primary outcome. Subsequently,...

10.1111/jgh.16615 article EN Journal of Gastroenterology and Hepatology 2024-05-14

Several recent studies have found that the efficacy of computer-aided polyp detection (CADe) on adenoma rate (ADR) diminished in real-world settings. The role unmeasured factors AI-human interaction, such as monitor approaches, remains unknown. This study aimed to validate effectiveness CADe real world and assess impact approaches.

10.1111/jgh.16847 article EN Journal of Gastroenterology and Hepatology 2024-12-12
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