Hasil Pencarian - Jingrong Gao

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  1. 1
    Electrochemical Detection of Glucose Molecules Using Laser-Induced Graphene Sensors: A Review

    Electrochemical Detection of Glucose Molecules Using Laser-Induced Graphene Sensors: A Review oleh Jingrong Gao, Shan He, Anindya Nag

    Diterbitkan 2021-04-01
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  2. 2
    Integration of Different Graphene Nanostructures with PDMS to Form Wearable Sensors

    Integration of Different Graphene Nanostructures with PDMS to Form Wearable Sensors oleh Shan He, Yang Zhang, Jingrong Gao, Anindya Nag, Abdul Rahaman

    Diterbitkan 2022-03-01
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  3. 3
    Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins

    Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins oleh Jingrong Gao, Margaret A. Brennan, Susan L. Mason, Charles S. Brennan

    Diterbitkan 2017-01-01
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  4. 4
    A Review of the Use of Carbon Nanotubes and Graphene-Based Sensors for the Detection of Aflatoxin M1 Compounds in Milk

    A Review of the Use of Carbon Nanotubes and Graphene-Based Sensors for the Detection of Aflatoxin M1 Compounds in Milk oleh Jingrong Gao, Shan He, Anindya Nag, Jonathan Woon Chung Wong

    Diterbitkan 2021-05-01
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  5. 5
    Graphene-Based Sensors for the Detection of Microorganisms in Food: A Review

    Graphene-Based Sensors for the Detection of Microorganisms in Food: A Review oleh Jingrong Gao, Aniket Chakraborthy, Shan He, Song Yang, Nasrin Afsarimanesh, Anindya Nag, Shanggui Deng

    Diterbitkan 2023-05-01
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  6. 6
    Development and Applications of Embedded Passives and Interconnects Employing Nanomaterials

    Development and Applications of Embedded Passives and Interconnects Employing Nanomaterials oleh Shanggui Deng, Sharad Bhatnagar, Shan He, Nabeel Ahmad, Abdul Rahaman, Jingrong Gao, Jagriti Narang, Ibrahim Khalifa, Anindya Nag

    Diterbitkan 2022-09-01
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  7. 7
    Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study

    Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study oleh Siying Li, Yang Zhang, Jingrong Gao, Tong Li, Huizhen Li, Adele Mastroyannis, Shan He, Abdul Rahaman, Kun Chang

    Diterbitkan 2022-01-01
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  8. 8
    Liquid Chromatography–Mass Spectrometry-Based Metabolomics Reveals Dynamic Metabolite Changes during Early Postmortem Aging of Donkey Meat

    Liquid Chromatography–Mass Spectrometry-Based Metabolomics Reveals Dynamic Metabolite Changes during Early Postmortem Aging of Donkey Meat oleh Wenqiong Chai, Liyuan Wang, Tong Li, Tianqi Wang, Xinrui Wang, Miao Yan, Mingxia Zhu, Jingrong Gao, Changfa Wang, Qiugang Ma, Honglei Qu

    Diterbitkan 2024-05-01
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  9. 9
    Coating of chitosan on poly D,L-lactic-co-glycolic acid thymoquinone nanoparticles enhances the anti-tumor activity in triple-negative breast cancer

    Coating of chitosan on poly D,L-lactic-co-glycolic acid thymoquinone nanoparticles enhances the anti-tumor activity in triple-negative breast cancer oleh Jingrong Gao, Jingrong Gao, Ankita Kumari, Ankita Kumari, Ankita Kumari, Ankita Kumari, Xin-An Zeng, Xin-An Zeng, Xin-An Zeng, Xin-An Zeng, Siewyin Chan, Muhammad Adil Farooq, Mahafooj Alee, Shaheer Hasan Khan, Abdul Rahaman, Abdul Rahaman, Abdul Rahaman, Abdul Rahaman, Shan He, Shan He, Shan He, Xiong Xin, Tariq Mehmood

    Diterbitkan 2023-02-01
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  10. 10
    Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates

    Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates oleh Shan He, Shan He, Shan He, Yang Zhang, Caiqing Gu, Yixiao Wu, Muhammad Adil Farooq, David James Young, Jonathan Woon Chung Wong, Kun Chang, Bin Tian, Ankita Kumari, Abdul Rahaman, Jingrong Gao

    Diterbitkan 2022-10-01
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