Zobrazeno 1 - 10
of 156
pro vyhledávání: '"Fu-rong Wang"'
Autor:
Bin Cui, Wen Kai Yuan, Linda Dong-Ling Wang, Fu Rong Wang, Jing Peng, Jian Ying Ma, Xiang Chen, Mei Yin Xu, Jun Ke, Yi Tian
Publikováno v:
BMC Public Health, Vol 24, Iss 1, Pp 1-8 (2024)
Abstract Background Hyperlipidemia is a major risk factor for many diseases. Previous studies have shown that diet is closely associated with hyperlipidemia. However, the relationship between cooking methods and hyperlipidemia remains unclear. The ob
Externí odkaz:
https://doaj.org/article/cf7763e435844c9392b88201a82b818e
Autor:
Chuan Bo Liang, Bin Cui, Fu Rong Wang, Jing Peng, Jian Ying Ma, Mei Yin Xu, Jun Ke, Yi Tian, Zi Qi Cui
Publikováno v:
PLoS ONE, Vol 18, Iss 11, p e0293919 (2023)
Cooking methods can change the composition of foods and have important effects on human health. The Chinese people have developed many distinct and unique cooking methods. However, the daily cooking patterns of Chinese people and the characteristics
Externí odkaz:
https://doaj.org/article/c90e48a21bdd477089edb9ce158a4209
Autor:
Bin Cui, Linda Dong-Ling Wang, Fu Rong Wang, Jing Peng, Jian Ying Ma, Xiang Chen, Mei Yin Xu, Jun Ke, Yi Tian
Publikováno v:
Frontiers in Public Health, Vol 10 (2022)
Knowledge of adequate diets can improve an individual's health status. Although previous studies have identified the main resources from which Chinese people acquire dietary knowledge, it is still unclear whether information sources regarding diets (
Externí odkaz:
https://doaj.org/article/6aef9836981147ec8bfc278dfd691461
Publikováno v:
ACS Omega, Vol 4, Iss 5, Pp 8926-8934 (2019)
Externí odkaz:
https://doaj.org/article/0d0900360359419a9b00ad02670d7b7e
Autor:
Ji-Teng Jia, Fu-Rong Wang
Publikováno v:
Journal of Mathematical Chemistry. 61:1275-1291
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7bea9247d8410b24c185274e8c483a2d
https://doi.org/10.1007/s10910-023-01459-7
https://doi.org/10.1007/s10910-023-01459-7
Publikováno v:
Journal of Food Science. 88:696-716
The impact of phenolic compounds on the human body depended on the type, content, bioavailability, and antioxidant activity. After digestion, different phenolic compounds had different changes of bioavailability and antioxidant activity, which needed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d3e133c37f43eadf0513d3c38ab26e3
https://doi.org/10.1111/1750-3841.16440
https://doi.org/10.1111/1750-3841.16440
Autor:
Li-Song, Dai, Meng-Pei, Zhu, Yu-Min, Li, Hong-Mei, Zhou, Hong-Li, Liao, Pan-Pan, Cheng, Xin-Yue, Xia, Xue-Yun, Yao, Hui-Juan, Zhang, Xiao-Qi, Liu, Wei, Huang, Lei, Wan, Xiang-Yang, Xu, Fu-Rong, Wang, Cheng-Qi, Xu
Publikováno v:
Current Medical Science. 42:561-568
To evaluate the impact of hypertension on the clinical outcome of COVID-19 patients aged 60 years old and older.This single-center retrospective cohort study enrolled consecutive COVID-19 patients aged 60 years old and older, who were admitted to Liy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6181cc62eb56e1b2a5198f6856edbf9
https://doi.org/10.1007/s11596-022-2539-y
https://doi.org/10.1007/s11596-022-2539-y
Autor:
Bin Cui, Wen Kai Yuan, Linda Dong-Ling Wang, Fu Rong Wang, Jing Peng, Jian Ying Ma, Xiang Chen, Mei Yin Xu, Jun Ke, Yi Tian
Background: Hyperlipidemia is a major risk factor for many diseases. Previous studies have shown that diet is closely associated with hyperlipidemia. However, the relationship between cooking methods and hyperlipidemia remains unclear. The objective
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42fff1c5557d16dca9de0f353f691964
https://doi.org/10.21203/rs.3.rs-2672610/v1
https://doi.org/10.21203/rs.3.rs-2672610/v1
Tomentosin suppressed M1 polarization via increasing MERTK activation mediated by regulation of GAS6
Autor:
Yu-xi Di, Yu-jie Bao, Zhi-qi Zhu, Shan-liang Sun, Feng-xiang Tian, Fu-rong Wang, Ge Yu, Ming-fei Zhang, Jing Han, Ling-ling Zhou
Publikováno v:
Journal of Ethnopharmacology. 314:116429
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ea19029c9b696a483b11d47a13f6fc8
https://doi.org/10.1016/j.jep.2023.116429
https://doi.org/10.1016/j.jep.2023.116429
Autor:
Fu-Rong Wang1 frwang1983@163.com, Ying Zhang2 zhyingde@sina.com, Xin-Bao Yang2,3 xbyang0718@163.com, Chun-Xu Liu2,4 liuchunxu00000@126.com, Xiu-Wei Yang1 xwyang@bjmu.edu.cn, Wei Xu1 high-xu@163.com, Jian-Xun Liu2,3 jianxun_liu@163.com
Publikováno v:
Molecules. Apr2017, Vol. 22 Issue 4, p545. 10p. 1 Diagram, 4 Charts, 1 Graph.