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36 results on '"Pan, Han"'

7. Rose Bengal inhibits β-amyloid oligomers-induced tau hyperphosphorylation via acting on Akt and CDK5 kinases

Author

Mou, Chen-Ye, primary, Xie, Yan-Fei, additional, Wei, Jia-Xin, additional, Wang, Qi-Yao, additional, Le, Jing-Yang, additional, Bao, Yong-Jie, additional, Zhang, Pan-Pan, additional, Mao, Yue-Chun, additional, Huang, Xing-Han, additional, Pan, Han-Bo, additional, Naman, C. Benjamin, additional, Liu, Lin, additional, Liang, Hong-Ze, additional, Wu, Xiang, additional, Xu, Jia, additional, and Cui, Wei, additional

Published
2022
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18. Ependyma‐expressed CCN 1 restricts the size of the neural stem cell pool in the adult ventricular‐subventricular zone

Author

Wu, Jun, primary, Tian, Wen‐Jia, additional, Liu, Yang, additional, Wang, Huanhuan J, additional, Zheng, Jiangli, additional, Wang, Xin, additional, Pan, Han, additional, Li, Ji, additional, Luo, Junyu, additional, Yang, Xuerui, additional, Lau, Lester F, additional, Ghashghaei, H Troy, additional, and Shen, Qin, additional

Published
2020
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26. Heterocyclic aromatic amines in meat products consumed in China

Author

Pan Han, Ni Na, Dequan Zhang, Zhenyu Wang, and Haitao Guo

Subjects
Chemistry, food and beverages, Food science, Applied Microbiology and Biotechnology, Heterocyclic Aromatic Amines, Food Science, Biotechnology
Abstract

Heterocyclic aromatic amines (HAAs) formed in cooked muscle foods are recognized as mutagenic and carcinogenic compounds. A total of 9 nine HAAs were analyzed in 34 meat products consumed in China. The total HAAs content in all meat products ranged from 4.14 to 108.80 ng/g. Dry and sauced meats contained higher concentration of total HAAs than other kinds of meat products. Samples from East and Northwest China showed higher concentrations of total HAAs than samples from other regions. The most common specific HAAs, harman and norharman, were detected in all meat samples at levels of 1.09–63.97 and 1.19–62.30 ng/g, respectively. Concentrations of MeIQx, PhIP, 4, 8-DiMeIQx, and AαC were much lower. MeAαC (n=8), IQ (n=15), and Trp-P-2 (n=23) were detected in some samples.

Published
2014

27. Effects of traditional chinese cooking methods on formation of heterocyclic aromatic amines in lamb patties

Author

Zhenyu Wang, Li Chen, Xin Li, Weili Rao, Dequan Zhang, Pan Han, Haitao Guo, and Gao Yuan

Subjects
Indole test, chemistry.chemical_compound, Seasoning, Chemistry, Cooking methods, Pyridine, Organic chemistry, Food science, Applied Microbiology and Biotechnology, Heterocyclic Aromatic Amines, Food Science, Biotechnology, Roasting
Abstract

Different amounts of the potent mutagenic and/or carcinogenic heterocyclic aromatic amines (HAAs) are formed in muscle-based foods under different cooking methods. HAAs (9 varieties) in lamb patties cooked using traditional Chinese cooking methods (roasting, frying, panfrying, and stewing in seasonings) were investigated. The total HAAs contents in roasted, fried, pan-fried, and stewed patties were 4.39-123.15 ng/g, 3.59-43.24 ng/g, 0.71-10.05 ng/g, and 51.07-120.32 ng/g, respectively. Amounts of HAAs increased as cooking time increased. 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) was the dominant HAAs in deep roasted and fried samples, while 1-methyl- 9H-pyrido [3,4-b] indole (Harman) and 9H-pyrido [3,4-b] indole (Norharman) were the main HAAs in pan-fried and stewed samples. Types and contents of HAAs formed at different cooking times using different methods are unique. Stewing in seasoning generated a higher HAAs content than the high-temperature cooking methods roasting, frying, and pan-frying.

Published
2014

32. High Performance C/S Composite Cathodes with Conventional Carbonate-Based Electrolytes in Li-S Battery

Author

Hui-Juan Zhang, Shiyou Zheng, Zhuo Han, Pan Han, Junhe Yang, and Zhihong Tang

Subjects
Battery (electricity), Multidisciplinary, Materials science, Electrolyte, Conductivity, Electrochemistry, Article, Cathode, law.invention, chemistry.chemical_compound, chemistry, Chemical engineering, law, Carbonate, Polysulfide, Faraday efficiency
Abstract

High stable C/S composites are fabricated by a novel high-temperature sulfur infusion into micro-mesoporous carbon method following with solvent cleaning treatment. The C/S composite cathodes show high Coulombic efficiency, long cycling stability and good rate capability in the electrolyte of 1.0 M LiPF6 + EC/DEC (1:1 v/v), for instance, the reversible capacity of the treated C/S-50 (50% S) cathode retains around 860 mAh/g even after 500 cycles and the Coulombic efficiency is close to 100%, which demonstrates the best electrochemical performance of carbon-sulfur composite cathodes using the carbonate-based electrolyte reported to date. It is believed that the chemical bond of C-S is responsible for the superior electrochemical properties in Li-S battery, that is, the strong interaction between S and carbon matrix significantly improves the conductivity of S, effectively buffers the structural strain/stress caused by the large volume change during lithiation/delithiation, completely eliminates the formation of high-order polysulfide intermediates, and substantially avoids the shuttle reaction and the side reaction between polysulfide anions and carbonate solvent, and thus enables the C/S cathode to use conventional carbonate-based electrolytes and achieve outstanding electrochemical properties in Li-S battery. The results may substantially contribute to the progress of the Li-S battery technology.

Published
2014

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