1. A fluorometric sandwich biosensor based on rationally imprinted magnetic particles and aptamer modified carbon dots for the detection of tropomyosin in seafood products. (February 2022) Authors: Wang, Yanbo; Li, Linfang; Li, Huan; Peng, Yafei; Fu, Linglin Journal: Food control Issue: Volume 132(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A ratiometric fluorescent aptasensor based on EXPAR to detect shellfish tropomyosin in food system. (February 2023) Authors: Zhou, Jinru; Wang, Yanbo; Zhou, Chaosheng; Zheng, Lei; Fu, Linglin Journal: Food control Issue: Volume 144(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A sensitive immunosensor based on FRET between gold nanoparticles and InP/ZnS quantum dots for arginine kinase detection. (30th August 2021) Authors: Wang, Yanbo; Ma, Junjie; Li, Huan; Zhou, Jinru; Zhang, Hong; Fu, Linglin Journal: Food chemistry Issue: Volume 354(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Application of (multi-)omics approaches for advancing food allergy: an updated review. (August 2022) Authors: Zhang, Qiaozhi; Wang, Yanbo; Fu, Linglin Journal: Current opinion in food science Issue: Volume 46(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Application of nondestructive evaluation (NDE) technologies throughout cold chain logistics of seafood: Classification, innovations and research trends. (15th March 2022) Authors: Ye, Beibei; Chen, Jian; Fu, Linglin; Wang, Yanbo Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 158(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics. Issue 1 (17th December 2020) Authors: Zhang, Qiaozhi; Cheng, Zhouzhou; Zhang, Jianhao; Nasiru, Mustapha Muhammad; Wang, Yanbo; Fu, Linglin Journal: Journal of food science Issue: Volume 86:Issue 1(2021) Page Start: 68 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Butyricicoccus plays a key role in mediating the antagonism between probiotic and antibiotic on food allergy. Issue 1 (1st January 2019) Authors: Wang, Yanbo; Wang, Chong; Huang, Jianjian; Xie, Menghua; Li, Xiuting; Fu, Linglin Journal: Food and agricultural immunology Issue: Volume 30:Issue 1(2019) Page Start: 446 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Characterization and toxicology evaluation of chitosan nanoparticles on the embryonic development of zebrafish, Danio rerio. (5th May 2016) Authors: Wang, Yanbo; Zhou, Jinru; Liu, Lin; Huang, Changjiang; Zhou, Deqing; Fu, Linglin Journal: Carbohydrate polymers Issue: Volume 141(2016) Page Start: 204 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Characterization and toxicology evaluation of chitosan nanoparticles on the embryonic development of zebrafish, Danio rerio. (5th May 2016) Authors: Wang, Yanbo; Zhou, Jinru; Liu, Lin; Huang, Changjiang; Zhou, Deqing; Fu, Linglin Journal: Carbohydrate polymers Issue: Volume 141(2016) Page Start: 204 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Chinese bayberry (Myrica rubra) phenolics mitigated protein glycoxidation and formation of advanced glycation end-products: A mechanistic investigation. (1st November 2021) Authors: Zhang, Qiaozhi; Huang, Zhijie; Wang, Yong; Wang, Yanbo; Fu, Linglin; Su, Laijin Journal: Food chemistry Issue: Volume 361(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗