Shu-Hua Tang
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Shu-Hua Tang has a total of 15 co-authors. Here are the top co-authors by number of shared publications:
- Jin Tan
Tianjin International Joint Research & Development Center of Food Science and Engineering, Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
6 shared publications - Rong Li
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China
6 shared publications - Ying Wang
Tianjin International Joint Research & Development Center of Food Science and Engineering, Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
6 shared publications - Zi-Tao Jiang
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China
6 shared publications Liang Wang
Tianjin International Joint Research & Development Center of Food Science and Engineering, Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, TianjinUniversity of Commerce, Tianjin 300134, China
2 shared publications- Bin Jia
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China
1 shared publication
Latest Publications
- 1 July 2021
- Published by Elsevier in Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
- Vol. 255, 119696
Front-face synchronous fluorescence spectroscopy for rapid and non-destructive determination of free capsanthin, the predominant carotenoid in chili (Capsicum annuum L.) powders based on aggregation-induced emission
- 1 July 2021
- Published by Elsevier in Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
- Vol. 255, 119696
Front-face synchronous fluorescence spectroscopy for rapid and non-destructive determination of free capsanthin, the predominant carotenoid in chili (Capsicum annuum L.) powders based on aggregation-induced emission
- Open Access
- 25 January 2021
- Published by InLife Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Polish Journal of Food and Nutrition Sciences
- Vol. 71 (1) , 39-50
Enhancement of the Stabilities and Intracellular Antioxidant Activities of Lavender Essential Oil by Metal-Organic Frameworks Based on β-Cyclodextrin and Potassium Cation
Lavender ( Lavandula angustifolia ) is an important medicinal and aromatic plant. However, the application of lavender essential oil (LEO) is limited by its instability, low solubility and high volatility. Therefore, to improve the stabilities and antioxidant activities of LEO and thereby expand...
- 25 January 2021
- Published by InLife Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Polish Journal of Food and Nutrition Sciences
- Vol. 71 (1) , 39-50
Open AccessEnhancement of the Stabilities and Intracellular Antioxidant Activities of Lavender Essential Oil by Metal-Organic Frameworks Based on β-Cyclodextrin and Potassium Cation
Lavender ( Lavandula angustifolia ) is an important medicinal and aromatic plant. However, the application of lavender essential oil (LEO) is limited by its instability, low solubility and high volatility. Therefore, to improve the stabilities and antioxidant activities of LEO and thereby expand...
- 10 March 2020
- Published by Springer Nature in European Food Research and Technology
- Vol. 246 (5) , 1073-1080
Radical scavenging activities and composition identification of phenolic compounds from crowndaisy seeds by offline HPLC combined with LC–ESI–MS/MS
- 10 March 2020
- Published by Springer Nature in European Food Research and Technology
- Vol. 246 (5) , 1073-1080
Radical scavenging activities and composition identification of phenolic compounds from crowndaisy seeds by offline HPLC combined with LC–ESI–MS/MS
- 1 February 2017
- Published by Elsevier in Food Chemistry
- Vol. 217, 274-280
Synchronous front-face fluorescence spectroscopy for authentication of the adulteration of edible vegetable oil with refined used frying oil
- 1 February 2017
- Published by Elsevier in Food Chemistry
- Vol. 217, 274-280
Synchronous front-face fluorescence spectroscopy for authentication of the adulteration of edible vegetable oil with refined used frying oil