1.Antioxidant and anti-inflammatory properties of flavonoids from lotus plumule

Chen, GL, Fan, MX, W     More...

Chen, GL, Fan, MX, Wu, JL, Li, N, Guo, MQ     Less

FOOD CHEMISTRY[0308-8146], Published 2019, Volume 277, Pages 706-712

收錄情况： WOS SCOPUS

WOS核心合集引用: 154  2023影響因子:  8.5  发表年影響因子:  6.306 

2.Hypoglycemic and hypolipidemic effects of Moringa oleifera leaves and their functional chemical constituents

Chen, GuiLin, Xu, Yo     More...

Chen, GuiLin, Xu, YongBing, Guo, MingQuan, Wu, JianLin, Li, Na     Less

Food Chemistry[0308-8146], Published 2020, Volume 333,

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WOS核心合集引用: 78  2023影響因子:  8.5  发表年影響因子:  7.514 

3.Anti-Inflammatory Properties and Potential Bioactive Components from Moringa oleifera Leaves Revealed by Affinity Ultrafiltration LC-MS and Molecular Docking

Chen, Guilin, Xu, Yo     More...

Chen, Guilin, Xu, Yongbing, Wu, Jianlin, Li, Na, Guo, Mingquan     Less

ACS Food Science and Technology[2692-1944], Published 2021, Volume 1, Issue 10, Pages 1953-1962

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WOS核心合集引用: 7  2023影響因子:  2.6