Haizhi Huang
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Explore the profile of Haizhi Huang including associated specialties, affiliations and a list of published articles.
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18
Citations
228
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Recent Articles
1.
Wang X, Huang H, Zhong S, Shentu X, Ye Z, Yu X
Int J Biol Macromol
. 2024 Mar;
265(Pt 2):131032.
PMID: 38521295
Fenpropathrin residues in grain are potentially harmful to humans. Therefore, a fluorimetric lateral flow immunoassay using a zirconium-based organic skeleton (UiO-66) as a signal marker was developed for detecting fenpropathrin....
2.
Chen Y, Li H, Huang H, Zhang B, Ye Z, Yu X, et al.
Foods
. 2023 Nov;
12(22).
PMID: 38002192
Ensuring the safety of food contact materials has become a pressing concern in recent times. However, detecting hazardous compounds in such materials can be a complex task, and traditional screening...
3.
Huang H, Li N, Chen Y, Shentu X, Yu X, Ye Z
Food Chem
. 2023 Sep;
434:137354.
PMID: 37696157
A novel extraction adsorbent composite of MWCNTs/NH2-MIL-101(Fe) was synthesized, and was used to extract 6 kinds of neonicotinoid pesticides in medicine and food homology products. The composite was characterized by...
4.
Zhang Y, Guan R, Huang H
Endocr Metab Immune Disord Drug Targets
. 2022 Jun;
23(5):692-701.
PMID: 35761488
Background: Quercetin is a kind of flavonoid with important bioactivities, such as hypoglycemic, antioxidant, anti-inflammatory, and anti-allergic properties. Although it is unstable, it is worth exploring how to better exert...
5.
Hao X, Guan R, Huang H, Yang K, Wang L, Wu Y
Food Sci Nutr
. 2021 Dec;
9(12):6480-6491.
PMID: 34925779
Cyanidin-3-O-glucoside (C3G) is a kind of water-soluble pigment widely existing in many plants. It has strong antioxidant and anti-inflammatory activities. However, C3G cannot exist stably for a long time because...
6.
Wang S, Guan R, Huang H, Yang K, Cai M, Chen D
J Food Prot
. 2020 Oct;
84(3):359-367.
PMID: 33038238
Abstract: Larou is a traditional smoked meat product in China. In this experiment, larou was processed with different smoking materials and methods to determine whether differences in processing methods would...
7.
Li J, Jiang K, Huang H, Cheng H, Ye X, Zhi Z
Food Chem
. 2020 Jun;
331:127347.
PMID: 32574945
Biogenic amines (BAs) are a class of bioactive organics produced during the fermentation of soy sauce. A high concentration of BAs may bring about serious physiological and toxicological effects on...
8.
Huang H, Chen A, Ye X, Guan R, Rankin G, Chen Y
Molecules
. 2020 Apr;
25(7).
PMID: 32235536
Among women worldwide, ovarian cancer is one of the most dangerous cancers. Patients undergoing platinum-based chemotherapy might get adverse side effects and develop resistance to drugs. In recent years, natural...
9.
Quan Z, Guan R, Huang H, Yang K, Cai M, Meng X
Biosci Biotechnol Biochem
. 2020 Mar;
84(6):1239-1249.
PMID: 32141401
The use of anthocyanins are limited by their chemical properties. Recent evidence suggests Cyanidin-3-O-glucoside (C3 G) liposomes via the ethanol injection method exhibit improved stability. In the current study, the...
10.
Li J, Huang H, Feng W, Guan R, Zhou L, Cheng H, et al.
J Food Prot
. 2019 Aug;
82(9):1539-1545.
PMID: 31414900
A high concentration of biogenic amines have been reported to be hazardous for human health. This article is an analytical report on one lot to identify the changes of biogenic...