Wu H - Search Results

1

High Altitude Is Beneficial for Antioxidant Components and Sweetness Accumulation of Rabbiteye Blueberry.

Zeng Q, Dong G, Tian L, Wu H, Ren Y, Tamir G, Huang W, Yu H. Zeng Q, et al. Among authors: wu h. Front Plant Sci. 2020 Sep 25;11:573531. doi: 10.3389/fpls.2020.573531. eCollection 2020. Front Plant Sci. 2020. PMID: 33101343 Free PMC article.

2

Protective Effects of Blueberry Anthocyanins against H₂O₂-Induced Oxidative Injuries in Human Retinal Pigment Epithelial Cells.

Huang WY, Wu H, Li DJ, Song JF, Xiao YD, Liu CQ, Zhou JZ, Sui ZQ. Huang WY, et al. Among authors: wu h. J Agric Food Chem. 2018 Feb 21;66(7):1638-1648. doi: 10.1021/acs.jafc.7b06135. Epub 2018 Feb 7. J Agric Food Chem. 2018. PMID: 29393642

3

Preparation, characterization, antioxidant activity and protective effect against cellular oxidative stress of polysaccharide from Cynanchum auriculatum Royle ex Wight.

Chai Z, Huang W, Zhao X, Wu H, Zeng X, Li C. Chai Z, et al. Among authors: wu h. Int J Biol Macromol. 2018 Nov;119:1068-1076. doi: 10.1016/j.ijbiomac.2018.08.024. Epub 2018 Aug 7. Int J Biol Macromol. 2018. PMID: 30096394

4

Blueberry leaves from 73 different cultivars in southeastern China as nutraceutical supplements rich in antioxidants.

Wu H, Chai Z, Hutabarat RP, Zeng Q, Niu L, Li D, Yu H, Huang W. Wu H, et al. Food Res Int. 2019 Aug;122:548-560. doi: 10.1016/j.foodres.2019.05.015. Epub 2019 May 13. Food Res Int. 2019. PMID: 31229110

5

Comparison on chemical compositions and antioxidant capacities of the green, oolong, and red tea from blueberry leaves.

Chai Z, Tian L, Yu H, Zhang L, Zeng Q, Wu H, Yan Z, Li D, Hutabarat RP, Huang W. Chai Z, et al. Among authors: wu h. Food Sci Nutr. 2020 Feb 13;8(3):1688-1699. doi: 10.1002/fsn3.1455. eCollection 2020 Mar. Food Sci Nutr. 2020. PMID: 32180976 Free PMC article.

6

Combined transcriptomic and physiological metabolomic analyses elucidate key biological pathways in the response of two sorghum genotypes to salinity stress.

Zhang F, Lu F, Wang Y, Zhang Z, Wang J, Zhang K, Wu H, Zou J, Duan Y, Ke F, Zhu K. Zhang F, et al. Among authors: wu h. Front Plant Sci. 2022 Oct 13;13:880373. doi: 10.3389/fpls.2022.880373. eCollection 2022. Front Plant Sci. 2022. PMID: 36311110 Free PMC article.

7

Hulless Black Barley as a Carrier of Probiotics and a Supplement Rich in Phenolics Targeting Against H₂O₂-Induced Oxidative Injuries in Human Hepatocarcinoma Cells.

Wu H, Liu HN, Liu CQ, Zhou JZ, Liu XL, Zhang HZ. Wu H, et al. Front Nutr. 2022 Jan 28;8:790765. doi: 10.3389/fnut.2021.790765. eCollection 2021. Front Nutr. 2022. PMID: 35155516 Free PMC article.

8

Enhancement on antioxidant, anti-hyperglycemic and antibacterial activities of blackberry anthocyanins by processes optimization involving extraction and purification.

Wu H, Di QR, Zhong L, Zhou JZ, Shan CJ, Liu XL, Ma AM. Wu H, et al. Front Nutr. 2022 Oct 11;9:1007691. doi: 10.3389/fnut.2022.1007691. eCollection 2022. Front Nutr. 2022. PMID: 36304233 Free PMC article.

9

Synergistic Effects of Bacteriocin from Lactobacillus panis C-M2 Combined with Dielectric Barrier Discharged Non-Thermal Plasma (DBD-NTP) on Morganella sp. in Aquatic Foods.

Shan C, Wu H, Zhou J, Yan W, Zhang J, Liu X. Shan C, et al. Among authors: wu h. Antibiotics (Basel). 2020 Sep 10;9(9):593. doi: 10.3390/antibiotics9090593. Antibiotics (Basel). 2020. PMID: 32927848 Free PMC article.

10

A survey of equol contents in Chinese stinky tofu with emphasis on the effects of cooking methods.

Rui X, Xu X, Wu H, Li W, Chen X, Jiang M, Dong M. Rui X, et al. Among authors: wu h. Int J Food Sci Nutr. 2014 Sep;65(6):667-72. doi: 10.3109/09637486.2014.908171. Epub 2014 Apr 10. Int J Food Sci Nutr. 2014. PMID: 24720564

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