Publications by authors named "Qingna Lin"

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Review of the formation and influencing factors of food-derived glycated lipids.
Lipeng Han, Qingna Lin, Guoqin Liu, Dongxue Han, Li Niu

Crit Rev Food Sci Nutr· May 2022

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Inhibition Mechanism of Catechin, Resveratrol, Butylated Hydroxylanisole, and Tert-Butylhydroquinone on Carboxymethyl 1,2-Dipalmitoyl-sn-Glycero-3-Phosphatidylethanolamine Formation.
Lipeng Han, Qingna Lin, Guoqin Liu, Dongxue Han, Li Niu

J Food Sci· August 2019

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Lipids Promote Glycated Phospholipid Formation by Inducing Hydroxyl Radicals in a Maillard Reaction Model System.
Lipeng Han, Qingna Lin, Guoqin Liu, Dongxue Han, Li Niu

J Agric Food Chem· July 2019

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Catechin inhibits glycated phosphatidylethanolamine formation by trapping dicarbonyl compounds and forming quinone.
Lipeng Han, Qingna Lin, Guoqin Liu, Dongxue Han, Li Niu

Food Funct· May 2019

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A preliminary study on the formation pathways of glycated phosphatidylethanolamine of food rich in phospholipid during the heat-processing.
Qingna Lin, Lipeng Han, Guoqin Liu, Weiwei Cheng, Liqing Wang

RSC Adv· March 2018

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