ONOO−/viscosity-activated NIR fluorescent probe for imaging of ferroptosis-assisted liver injury induced by microplastics
Year: 2025
Type: article
Language: en
Topic: Microplastics and Plastic Pollution
Authors and affiliations:
raw_author_name: Xuyan Wang
raw_affiliation_strings: Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection for Food Safety (MOE & Fujian Province), College of Chemistry, Fuzhou University, Fuzhou 350108, People's Republic of China
Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection for Food Safety (MOE & Fujian Province), College of Chemistry, Fuzhou University, Fuzhou, 350108, People's Republic of China
raw_author_name: Yiping Chen
raw_affiliation_strings: Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection for Food Safety (MOE & Fujian Province), College of Chemistry, Fuzhou University, Fuzhou 350108, People's Republic of China
Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection for Food Safety (MOE & Fujian Province), College of Chemistry, Fuzhou University, Fuzhou, 350108, People's Republic of China
School of Food & Pharmaceutical Engineering, Zhaoqing University, Zhaoqing City, Guangdong 526061, People's Republic of China
School of Food & Pharmaceutical Engineering, Zhaoqing University, Zhaoqing City, Guangdong, 526061, People's Republic of China
raw_author_name: Yiping Chen
raw_affiliation_strings: Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection for Food Safety (MOE & Fujian Province), College of Chemistry, Fuzhou University, Fuzhou 350108, People's Republic of China
Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection for Food Safety (MOE & Fujian Province), College of Chemistry, Fuzhou University, Fuzhou, 350108, People's Republic of China
School of Food & Pharmaceutical Engineering, Zhaoqing University, Zhaoqing City, Guangdong 526061, People's Republic of China
School of Food & Pharmaceutical Engineering, Zhaoqing University, Zhaoqing City, Guangdong, 526061, People's Republic of China
raw_author_name: Chuanmeng Liu
raw_affiliation_strings: Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection for Food Safety (MOE & Fujian Province), College of Chemistry, Fuzhou University, Fuzhou 350108, People's Republic of China
Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection for Food Safety (MOE & Fujian Province), College of Chemistry, Fuzhou University, Fuzhou, 350108, People's Republic of China
raw_author_name: Yingying Chen
raw_affiliation_strings: Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection for Food Safety (MOE & Fujian Province), College of Chemistry, Fuzhou University, Fuzhou 350108, People's Republic of China
Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection for Food Safety (MOE & Fujian Province), College of Chemistry, Fuzhou University, Fuzhou, 350108, People's Republic of China
School of Food & Pharmaceutical Engineering, Zhaoqing University, Zhaoqing City, Guangdong 526061, People's Republic of China
School of Food & Pharmaceutical Engineering, Zhaoqing University, Zhaoqing City, Guangdong, 526061, People's Republic of China
raw_author_name: Yingying Chen
raw_affiliation_strings: Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection for Food Safety (MOE & Fujian Province), College of Chemistry, Fuzhou University, Fuzhou 350108, People's Republic of China
Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection for Food Safety (MOE & Fujian Province), College of Chemistry, Fuzhou University, Fuzhou, 350108, People's Republic of China
School of Food & Pharmaceutical Engineering, Zhaoqing University, Zhaoqing City, Guangdong 526061, People's Republic of China
School of Food & Pharmaceutical Engineering, Zhaoqing University, Zhaoqing City, Guangdong, 526061, People's Republic of China
raw_author_name: Nanyan Fu
raw_affiliation_strings: Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection for Food Safety (MOE & Fujian Province), College of Chemistry, Fuzhou University, Fuzhou 350108, People's Republic of China
Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection for Food Safety (MOE & Fujian Province), College of Chemistry, Fuzhou University, Fuzhou, 350108, People's Republic of China
raw_author_name: Guimei Wang
raw_affiliation_strings: Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection for Food Safety (MOE & Fujian Province), College of Chemistry, Fuzhou University, Fuzhou 350108, People's Republic of China
Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Provincial Key Laboratory of Analysis and Detection for Food Safety (MOE & Fujian Province), College of Chemistry, Fuzhou University, Fuzhou, 350108, People's Republic of China