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Zhao-Jun Wei

Researcher at Hefei University of Technology

Publications -  34
Citations -  964

Zhao-Jun Wei is an academic researcher from Hefei University of Technology. The author has contributed to research in topics: Apoptosis & Cell cycle. The author has an hindex of 8, co-authored 34 publications receiving 181 citations. Previous affiliations of Zhao-Jun Wei include Minzu University of China & Fuzhou University.

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Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils

TL;DR: In this article, a review of the sources and composition of EOs, recent progress in their extraction methods, factors affecting their quality and yield, their most important activities, such as antioxidant and antimicrobial activities as well as their mechanisms of action is presented.
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Antibacterial Activity and Mechanism of Ginger Essential Oil against Escherichia coli and Staphylococcus aureus.

TL;DR: GEO could inhibit the expression of some genes linked to bacterial energy metabolism, tricarboxylic acid cycle, cell membrane-related proteins, and DNA metabolism, indicating its suitability in food perseveration.
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Preparation and characterization of clove essential oil loaded nanoemulsion and pickering emulsion activated pullulan-gelatin based edible film.

TL;DR: In this article, the clove essential oil (CEO) loaded nano and pickering emulsions were incorporated into pullulan-gelatin film base fluid at three levels (0.2, 0.4, and 0.6%).
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Apigenin 7-O-glucoside promotes cell apoptosis through the PTEN/PI3K/AKT pathway and inhibits cell migration in cervical cancer HeLa cells.

TL;DR: The results showed that AGL inhibited the proliferation of Hela cells by inducing apoptosis and caused G0/G1 phase arrest, reduced mitochondrial membrane potential (MMP), and upgraded intracellular ROS production, which may provide a new research direction for harnessing the novel natural compounds in cervical cancer treatment.
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Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC-MS.

TL;DR: The study emphasized the effect of roasting level on nutritive value and flavor profiles of soybeans and suggested the association of hexanal and aliphatic alcohols with beany flavor, while pyrazines, heterocycles, and furanoids showed a positive correlation with roasted flavor.