Shihui Shan

Dalian Polytechnic University

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Han Zheng

Third Hospital of Hebei Medical University

Jiang‐Ning Hu

Dalian Polytechnic University

Xiao-lu Guo

Dalian Polytechnic University

Chang-Ling Sun

Dalian Polytechnic University

Lei Qin

Northeast Agricultural University

Jing Lv

Dalian Polytechnic University

Mingbang Tian

Mingqian Tan

Dalian Polytechnic University

Qiang Zhao

University of Jinan

Xiang Li

China University of Geosciences

Cooperative Institutions

Dalian Polytechnic University

Dalian Ocean University

State Key Laboratory of Food Science and Technology

Dalian University

Sun Yat-sen University

Jiangnan University

Ministry of Agriculture and Rural Affairs

Soochow University

Chinese Academy of Sciences

Chinese Academy of Medical Sciences & Peking Union Medical College

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Construction of novel magnetic nanoparticles for enrichment of benzo(α)pyrene from edible oils followed by HPLC determination

Food Chemistry (2022)

Xiang Li Chang-Ling Sun Yu Xu Shihui Shan Han Zheng

Saponification

Matrix (chemical analysis)

10.1016/j.foodchem.2022.132838

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Citations (9)

Study on the HSE Management at Construction Site of Oil and Gas Processing Area

Procedia Engineering (2012)

Yu Wang Mingbang Tian Dongbo Wang Qiang Zhao Shihui Shan

With the constant development and oil production increment of Jidong Oilfield, higher requests for oil and gas processing technology and equipment are put forward. Large-scale technical renovations have been implemented in oil and gas processing areas every year, in order to offer better services to the production process. But in the process of transformation a multitude of problems are exposed, which are the important causes of the accidents. In this paper the above problems were analyzed and researched, the basic reasons were identified, the improvement measures were put forward, the level of HSE management was improved and all kinds of potential safety hazards were eliminated. It is shown that through more than two years HSE management at oil and gas processing plant site, the rate of safety hazards elimination has been enhanced while the rate of accident at construction site has been reduced obviously.

Oil Production

10.1016/j.proeng.2012.08.149

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Citations (11)

Assessment of potential toxicity of foodborne fluorescent nanoparticles from roasted pork

Nanotoxicology (2019)

Xue Zhao Shihui Shan Jiaqi Li Lin Cao Jing Lv

Foodborne nanoparticles (NPs) refer to the nanostructures generated during food processing, rather than the man-made nano-structural additives that are added to improve the property of food. In this research, discovery of fluorescent NPs in roasted pork was reported at different temperature of 180, 230, and 280 °C. The size of the pork NPs was in the range of 5.93–7.49 nm. The FTIR and XPS analysis showed that the NPs are made up of graphitic carbon (sp2) and carbon defects (sp3), with abundant hydroxyl and carbonyl groups on the surface. The Ussing chamber test clearly showed the pork NPs had permeability passing through intestine. Significant fluorescence quenching of NPs was observed in the digestion in vitro. The bio-distribution of NPs in mice indicated that they obviously presented in liver, kidney and testis, even crossed the blood-brain barrier, entering into the brain. The oral administration of pork NPs at a dose of 2 g/kg mouse body weight did not caused obvious toxicity in BALB/c mice. However, significant influence of the NP exposure was observed on locomotion behaviors and lifespans in wild type Caenorhabditis elegans.

Intestinal Permeability

10.1080/17435390.2019.1652943

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A novel magnetic solid-phase extraction method for detection of 14 heterocyclic aromatic amines by UPLC-MS/MS in meat products

Food Chemistry (2020)

Shihui Shan Yunjiao Ma Chang-Ling Sun Xiao-lu Guo Han Zheng

Solid phase extraction

Matrix (chemical analysis)

10.1016/j.foodchem.2020.127630

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Citations (26)