Ningxuan Gao

Shenyang Agricultural University

H指数:19

被引数:1,416

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Effects of dietary supplementation with black chokeberry (Aronia melanocarpa) polyphenols on the growth, antioxidant capacity and immunity of Chinese mitten crabs (Eriocheir sinensis)

黑 chokeberry (Aronia melanocarpa) 多酚膳食补充对中华绒螯蟹 (Eriocheir sinensis) 生长、抗氧化能力和免疫力的影响

Aquaculture Reports

IF3.7

2026-01-060

OAAI

Blueberry anthocyanins and their metabolites synergistically alleviated ferroptosis induced by acrylamide in HepG2 cells

蓝莓花青素及其代谢物协同缓解了丙烯酰胺诱导的HepG2细胞 ferroptosis。

Food Chemistry

IF9.8

2025-10-120

PRE

Metabolomic insights into antioxidant properties of blueberry (Vaccinium croymbosum) leaves and a preliminary exploration of their in vitro lipid-lowering activity

蓝莓（Vaccinium corymbosum）叶片抗氧化特性的代谢组学解析及其体外降脂活性的初步探索

Food Chemistry

IF9.8

2025-09-010

PRE

Blueberry leaves as a promising sustainable source of polyphenols: Chemical composition, functional activities and future application perspectives

蓝莓叶作为多酚类物质的可持续来源：化学组成、功能活性及未来应用前景

FOOD RESEARCH INTERNATIONAL

IF8

2025-02-010

PRE

Classification and antioxidant assays of polyphenols: a review

多酚的分类和抗氧化测定: 综述

future foods

IF7.2

2024-09-0192

OAAI

Preventive effect of kiwi berry (Actinidia arguta) on loperamide-induced constipation

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2024-05-012

Polyphenol nanoparticles based on bioresponse for the delivery of anthocyanins

FOOD RESEARCH INTERNATIONAL

IF8

2024-05-011

PRE

Polyphenol components in black chokeberry (Aronia melanocarpa) as clinically proven diseases control factors-an overview

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2024-05-019

Scientometrics and visualized analysis of 3D food printing: A boost to future food customized development

FOOD BIOSCIENCE

IF5.9

2024-04-010

PRE

Novel inhibitory effect of black chokeberry (Aronia melanocarpa) from selected eight berries extracts on advanced glycation end-products formation and corresponding mechanism study

FOOD CHEMISTRY-X

IF8.2

2024-03-013

OAAI

Complexes of glycated casein and carboxymethyl cellulose enhance stability and control release of anthocyanins

糖化酪蛋白和羧甲基纤维素的复合物增强花青素的稳定性和控制释放

FOOD RESEARCH INTERNATIONAL

IF8

2024-01-016

PRE

Protective effects of fermented blueberry juice with probiotics on alcohol-induced stomach mucosa injury in rats

FOOD BIOSCIENCE

IF5.9

2023-10-017

PRE

The contribution of different polyphenol compositions from chokeberry produced in China to cellular antioxidant and antiproliferative activities

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2023-09-019

OAAI

Lonicera caerulea polyphenols inhibit fat absorption by regulating Nrf2-ARE pathway mediated epithelial barrier dysfunction and special microbiota

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2023-07-0113

OAAI

Effects of sucrose degradation product furfural on cyanidin-3-O-glucoside: Mechanism of action, stability, and identification of products in sugar solutions

FOOD RESEARCH INTERNATIONAL

IF8

2023-06-012

PRE

Protective effects and mechanism of amino acids as chokeberry cyanidin and its glycoside protectant under the condition of vitamin C coexistence

FOOD CHEMISTRY

IF9.8

2022-12-0111

PRE

Comparative study on alleviating effect of kiwi berry (Actinidia arguta) polysaccharide and polyphenol extracts on constipated mice

FOOD RESEARCH INTERNATIONAL

IF8

2022-12-0121

PRE

Conversion of condensed tannin from chokeberry to cyanidin: Evaluation of antioxidant activity and gut microbiota regulation

FOOD RESEARCH INTERNATIONAL

IF8

2022-08-014

PRE

Mechanism underlying the interaction of malvidin-3-O-galactoside with protein tyrosine phosphatase-1B and α-glucosidase

JOURNAL OF MOLECULAR STRUCTURE

IF4.7

2022-04-0114

PRE

Anthocyanins-loaded nanocomplexes comprising casein and carboxymethyl cellulose: stability, antioxidant capacity, and bioaccessibility

FOOD HYDROCOLLOIDS

IF12.4

2022-01-0152

PRE

Ningxuan Gao

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