The effects of carbon dots produced by the Maillard reaction on the HepG2 cell substance and energy metabolism

Dongmei Li, Xiaokang Na, Haitao Wang, Congcong Wang, Zihan Yuan, Bei-Wei Zhu and Mingqian Tan

Food Funct., 2020, 11, 6487
DOI: 10.1039/D0FO01350A

Carbon dots from roasted chicken accumulate in lysosomes and induce lysosome-dependent cell death

Yanyang Wu, Xunyu Song, Nanying Wang, Shuang Cong, Xue Zhao, Rewa Rai and Mingqian Tan

Food Funct., 2020, 11, 10105
DOI: 10.1039/D0FO02144J

An overview on animal/human biomass-derived carbon dots for optical sensing and bioimaging applications

Prashant Dubey

RSC Adv., 2023, 13, 35088
DOI: 10.1039/D3RA06976A

Carbon dots derived from natural sources and their biological and environmental impacts

Siyuan Xiang and Mingqian Tan

Environ. Sci.: Nano, 2022, 9, 3206
DOI: 10.1039/D2EN00435F

Endogenous Fluorescence Carbon Dots Derived from Food Items

Haitao Wang, Wentao Su and Mingqian Tan

The Innovation, 2020, 1, 100009
DOI: 10.1016/j.xinn.2020.04.009

Biocompatible fluorescent carbon dots derived from roast duck for in vitro cellular and in vivo C. elegans bio-imaging

Shuang Cong, Kangjing Liu, Fengzhi Qiao, Yukun Song and Mingqian Tan

Methods, 2019, 168, 76
DOI: 10.1016/j.ymeth.2019.07.007

Fluorescence nanoparticles from instant coffee accumulated in lysosome and induced lysosome-dependent cell death via necroptosis-like pathway

Yanyang Wu, Nanying Wang, Xunyu Song, Shuang Cong, Xue Zhao and Mingqian Tan

NanoImpact, 2021, 21, 100290
DOI: 10.1016/j.impact.2020.100290

Nanocorona Formation between Foodborne Nanoparticles Extracted from Roast Squid and Human Serum Albumin

Ronggang Liu, Kangjing Liu and Mingqian Tan

J. Agric. Food Chem., 2019, 67, 10470
DOI: 10.1021/acs.jafc.9b04425

Nanocarrier from water extract solution of Auricularia auricula for zinc delivery

Xiaoting Yu, Yannan Chen, Shanghua Xing, Deyang Yu and Mingqian Tan

Food Hydrocolloids for Health, 2022, 2, 100070
DOI: 10.1016/j.fhfh.2022.100070

Exploring the effects of Rumex hanus diets on the flavor and texture of roasted chicken: Insights from metabolomics and sensory analytical approaches

Yuwei Guo, Yaling Gu, Muhammad Aaqil, Zhen Zhang, Feng Zhang, Jingchuan Zheng, Yewei Huang, Ya Wang and Cunchao Zhao

Poultry Science, 2025, 104, 105292
DOI: 10.1016/j.psj.2025.105292

Facile green and one-pot synthesis of purple perilla derived carbon quantum dot as a fluorescent sensor for silver ion

Xinyi Zhao, Sen Liao, Lumin Wang, Qi Liu and Xiaoqing Chen

Talanta, 2019, 201, 1
DOI: 10.1016/j.talanta.2019.03.095

Carbon dots synthesized from microorganisms and food by-products: active and smart food packaging applications

Mehran Moradi, Rahim Molaei, Seyedeh Alaleh Kousheh, Jonas T. Guimarães and David Julian McClements

Critical Reviews in Food Science and Nutrition, 2023, 63, 1943
DOI: 10.1080/10408398.2021.2015283

Food safety aspects of carbon dots: a review

Duyen H. H. Nguyen, Hassan El-Ramady and József Prokisch

Environ Chem Lett, 2025, 23, 337
DOI: 10.1007/s10311-024-01779-3

Effects of adding sodium nitrite and tea polyphenols on the characterizations and cytotoxicity of carbon nanoparticles from fried pork

Qingshu Li, Li Yuan and Yongfeng Liu

Food Chemistry, 2021, 365, 130464
DOI: 10.1016/j.foodchem.2021.130464

The carbon dots in toasted shrimp: Structural and biological characteristics

Tao Huang, Shiyi Peng, Zongcai Tu, Yue Chao and Shengnan Zhan

Food Bioscience, 2024, 58, 103814
DOI: 10.1016/j.fbio.2024.103814

Future Perspectives and Review on Organic Carbon Dots in Electronic Applications

Maria Semeniuk, Zhihui Yi, Vida Poursorkhabi, Jimi Tjong, Shaffiq Jaffer, Zheng-Hong Lu and Mohini Sain

ACS Nano, 2019, 13, 6224
DOI: 10.1021/acsnano.9b00688

An Overview of the Potential of Food-Based Carbon Dots for Biomedical Applications

Chen-Yow Wang, Nodali Ndraha, Ren-Siang Wu, Hsin-Yun Liu, Sin-Wei Lin, Kuang-Min Yang and Hung-Yun Lin

IJMS, 2023, 24, 16579
DOI: 10.3390/ijms242316579

Food Waste-Derived Carbon Quantum Dots and Their Applications in Food Technology: A Critical Review

Miyeser Aksu and Özgün Güzdemir

Food Bioprocess Technol, 2025, 18, 6753
DOI: 10.1007/s11947-025-03854-1

Change of Cell Toxicity of Food-Borne Nanoparticles after Forming Protein Coronas with Human Serum Albumin

Ronggang Liu, Kangjing Liu, Guoxin Cui and Mingqian Tan

J. Agric. Food Chem., 2022, 70, 1261
DOI: 10.1021/acs.jafc.1c06814

Health and safety aspects of carbon dots and their sustainable applications in food packaging and preservation

Ajahar Khan, Zohreh Riahi, Wanli Zhang, Ruchir Priyadarshi, Jothi Vinoth Kumar, Jong-Whan Rhim, Jun Tae Kim, Yoon Hyuk Chang and Soottawat Benjakul

Sustainable Materials and Technologies, 2025, 45, e01589
DOI: 10.1016/j.susmat.2025.e01589

Influence of protein coronas between carbon nanoparticles extracted from roasted chicken and pepsin on the digestion of soy protein isolate

Xunyu Song, Yukun Song, Zixuan Guo and Mingqian Tan

Food Chemistry, 2022, 385, 132714
DOI: 10.1016/j.foodchem.2022.132714

Protein coronas formed by three blood proteins and food-borne carbon dots from roast mackerel: Effects on cytotoxicity and cellular metabolites

Guoxin Cui, Lijuan Zhang, Ahmed A. Zaky, Ronggang Liu, Haitao Wang, A,M, Abd El-Aty and Mingqian Tan

International Journal of Biological Macromolecules, 2022, 216, 799
DOI: 10.1016/j.ijbiomac.2022.07.196

Characteristics of Mussels-Derived Carbon Dots and Their Applications in Bio-Imaging and Detection of Riboflavin

Wenyu Zhao, Yi Zhang, Bin Cao, Zhuoyan Li, Chengfeng Sun, Xiaolin Cao and Shuang Cong

Foods, 2022, 11, 2451
DOI: 10.3390/foods11162451

Effects of different roasting temperatures on rabbit meat protein oxidation and fluorescent carbon nanoparticle formation

Xue Li, Yunlong Song, Lisa Huangfu, Sheng Li, Qingyang Meng, Zhicheng Wu, Jinggang Ruan, Jie Tang, Dong Zhang and Hongjun Li

Food Chemistry: X, 2023, 20, 101015
DOI: 10.1016/j.fochx.2023.101015

Toxicological mechanisms of carbon polymers in accelerating cognitive decline in Alzheimer’s disease

Zihe Qi, Juanjuan Cao, Jianghua Liu, Jian Chen, Shasha Chen, Luyao Zhang, Jingwen Xu, Di Wu, Yongning Wu and Guoliang Li

Journal of Advanced Research, 2025
DOI: 10.1016/j.jare.2025.02.017

Preparation of Biomass-Based Carbon Dots with Aggregation Luminescence Enhancement from Hydrogenated Rosin for Biological Imaging and Detection of Fe3+

Jundan Zhou, Min Ge, Youqi Han, Jiaxin Ni, Xun Huang, Shiyan Han, Zhibin Peng, Yudong Li and Shujun Li

ACS Omega, 2020, 5, 11842
DOI: 10.1021/acsomega.0c01527

In-situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker (Larimichthys polyactis)

Yutong Qu, Shuyi Zhao, Jilong Ni, Long Jiao, Xiaoye Zhang, Soottawat Benjakul, Zhiyu Liu, Xiang Chen and Bin Zhang

Food Chemistry: X, 2025, 25, 102187
DOI: 10.1016/j.fochx.2025.102187

New insight into the engineering of green carbon dots: Possible applications in emerging cancer theranostics

Fatemeh Radnia, Nasrin Mohajeri and Nosratollah Zarghami

Talanta, 2020, 209, 120547
DOI: 10.1016/j.talanta.2019.120547

The Use of Carbon Dots for Food Packaging and Preservation: Toxic or Beneficial?

Ruchir Priyadarshi, Zohreh Riahi, Ajahar Khan and Jong‐Whan Rhim

Comp Rev Food Sci Food Safe, 2025, 24
DOI: 10.1111/1541-4337.70180