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Journal of Food Science|April 22, 2021
Effect of flavonoids from Lycium barbarum leaves on the oxidation of myofibrillar proteins in minced mutton during chilled storageYinhong Niu, Jinghua Chen, Yanli Fan, et al.
Frontiers in Nutrition|August 15, 2022
Flavonoids from Lycium barbarum leaves attenuate obesity through modulating glycolipid levels, oxidative stress, and gut bacterial composition in high-fat diet-fed miceJiaLe Liao, Jia Guo, YinHong Niu, et al.
Molecules (Basel, Switzerland)|August 12, 2022
Flavonoids from Lycium barbarum Leaves Exhibit Anti-Aging Effects through the Redox-ModulationYinhong Niu, Jiale Liao, Haitao Zhou, et al.
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