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My research discipline is Food Chemistry and Toxicology. I employ many aspects of food chemistry principles to understand the cellular and molecular mechanisms of both nutrient and food toxicant action in living organisms. Recently, my laboratory has focused on characterizing the mechanisms of antioxidant and prooxidant activity for many naturally occurring animal and plant constituents, in addition to derived products from food processing. Moreover, we have focused also on the interaction between food constituents and transition metals in modulating generation of free radical and peroxidation reactions that can alter stability of lipids in both food materials as well as biological membranes.
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Haoxin Ye, Xinzhe Zheng, Haoming Yang,Matthew Kowal,Teresa Seifried,Gurvendra Pal Singh,Krishna Aayush,Guang Gao,Edward Grant,David Kitts,Rickey Yada,Tianxi Yang
crossref(2024)
Archives of Biochemistry and Biophysicspp.109978-109978, (2024)
Food and Humanity (2024): 100247
PloS oneno. 9 (2023): e0291000-e0291000
Innovative Food Science & Emerging Technologies (2023): 103371-103371
Biochimica et biophysica acta. General subjectsno. 7 (2023): 130371-130371
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