Fan J - Search Results

1

Anthocyanins and proanthocyanidins from blueberry-blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro.

Johnson MH, de Mejia EG, Fan J, Lila MA, Yousef GG. Johnson MH, et al. Among authors: fan j. Mol Nutr Food Res. 2013 Jul;57(7):1182-97. doi: 10.1002/mnfr.201200678. Epub 2013 Mar 25. Mol Nutr Food Res. 2013. PMID: 23526625

2

Berry and Citrus Phenolic Compounds Inhibit Dipeptidyl Peptidase IV: Implications in Diabetes Management.

Fan J, Johnson MH, Lila MA, Yousef G, de Mejia EG. Fan J, et al. Evid Based Complement Alternat Med. 2013;2013:479505. doi: 10.1155/2013/479505. Epub 2013 Aug 29. Evid Based Complement Alternat Med. 2013. PMID: 24069048 Free PMC article.

3

Berry Phenolic Compounds Increase Expression of Hepatocyte Nuclear Factor-1α (HNF-1α) in Caco-2 and Normal Colon Cells Due to High Affinities with Transcription and Dimerization Domains of HNF-1α.

Real Hernandez LM, Fan J, Johnson MH, Gonzalez de Mejia E. Real Hernandez LM, et al. Among authors: fan j. PLoS One. 2015 Sep 28;10(9):e0138768. doi: 10.1371/journal.pone.0138768. eCollection 2015. PLoS One. 2015. PMID: 26413797 Free PMC article.

4

Antioxidant activities of aged oat vinegar in vitro and in mouse serum and liver.

Qiu J, Ren C, Fan J, Li Z. Qiu J, et al. Among authors: fan j. J Sci Food Agric. 2010 Aug 30;90(11):1951-8. doi: 10.1002/jsfa.4040. J Sci Food Agric. 2010. PMID: 20564418

5

Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine.

Zhu W, Zhu B, Li Y, Zhang Y, Zhang B, Fan J. Zhu W, et al. Among authors: fan j. Food Chem. 2016 Apr 15;197(Pt A):141-9. doi: 10.1016/j.foodchem.2015.10.106. Epub 2015 Oct 23. Food Chem. 2016. PMID: 26616934

6

Radical scavenging activity and phenolic compounds in persimmon (Diospyros kaki L. cv. Mopan).

Chen XN, Fan JF, Yue X, Wu XR, Li LT. Chen XN, et al. Among authors: fan jf. J Food Sci. 2008 Jan;73(1):C24-8. doi: 10.1111/j.1750-3841.2007.00587.x. J Food Sci. 2008. PMID: 18211345

7

Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce.

Chen X, Ren L, Li M, Qian J, Fan J, Du B. Chen X, et al. Among authors: fan j. Food Chem. 2017 Jan 1;214:432-439. doi: 10.1016/j.foodchem.2016.07.101. Epub 2016 Jul 15. Food Chem. 2017. PMID: 27507495

8

Dipeptidyl Peptidase IV Inhibitory Peptides Derived from Oat (Avena sativa L.), Buckwheat (Fagopyrum esculentum), and Highland Barley (Hordeum vulgare trifurcatum (L.) Trofim) Proteins.

Wang F, Yu G, Zhang Y, Zhang B, Fan J. Wang F, et al. Among authors: fan j. J Agric Food Chem. 2015 Nov 4;63(43):9543-9. doi: 10.1021/acs.jafc.5b04016. Epub 2015 Oct 22. J Agric Food Chem. 2015. PMID: 26468909

9

Effects of traditional and advanced drying techniques on the physicochemical properties of Lycium barbarum L. polysaccharides and the formation of Maillard reaction products in its dried berries.

Tang X, Zhang Y, Li F, Zhang N, Yin X, Zhang B, Zhang B, Ni W, Wang M, Fan J. Tang X, et al. Among authors: fan j. Food Chem. 2023 May 30;409:135268. doi: 10.1016/j.foodchem.2022.135268. Epub 2022 Dec 22. Food Chem. 2023. PMID: 36592603

10

Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase.

Zhou D, Li L, Wu Y, Fan J, Ouyang J. Zhou D, et al. Among authors: fan j. Food Chem. 2015 Mar 15;171:19-25. doi: 10.1016/j.foodchem.2014.08.115. Epub 2014 Sep 4. Food Chem. 2015. PMID: 25308637

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

15,880 results

Search Page

Filters