Guohua Cao - Concepedia

Author

Guohua Cao

Tufts University ORCID

Also Known As

Cao, G., Cao, G. H., Cao, Guohua, G Cao, G H Cao, G. CAO, G. Cao, G. H. Cao, G.H. Cao, GUOHUA CAO

168

Publications

19.1K

Citations

H-Index

116

Concepts

All Affiliations

Tufts University Jean Mayer Human Nutrition Research Center on Aging Henan Polytechnic University University of Connecticut Wuhan University

About

Guohua Cao is an author at Tufts University specializing in medicine, oxidative stress, and pharmacology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	26	30	14K
2	Engineering	14	17	484
3	Health Sciences	9	9	2.8K
4	Natural Sciences	7	7	3.7K
5	Public Health	5	5	821

Guohua Cao

Publications

17.3K

Citations

H-Index

Page 1

	Year	Citations
Antioxidant and Prooxidant Behavior of Flavonoids: Structure-Activity Relationships Guohua Cao, E. Sofić, Ronald L. Prior Free Radical Biology and Medicine BiochemistryMedicineStructure-activity RelationshipsPhytochemicalPharmacology	1997	2.4K
Total Antioxidant Capacity of Fruits Hong Wang, Guohua Cao, Ronald L. Prior Journal of Agricultural and Food Chemistry Food ChemistryNutritionPolyphenolicsFood Bioactive CompoundJuice Fractions	1996	1.7K
Oxygen-radical absorbance capacity assay for antioxidants Guohua Cao, Helaine M. Alessio, Richard G. Cutler Free Radical Biology and Medicine BiochemistryBioanalysisOxygen-radical Absorbance CapacityReactive Oxygen SpecieMedicine	1993	1.6K
Oxygen Radical Absorbing Capacity of Anthocyanins Hong Wang, Guohua Cao, Ronald L. Prior Journal of Agricultural and Food Chemistry Natural ColorantsVitamin E AnalogueBiochemistryFlavonoid FamilyMedicine	1997	1.4K
Antioxidant Capacity of Tea and Common Vegetables Guohua Cao, E. Sofić, Ronald L. Prior Journal of Agricultural and Food Chemistry Food ChemistryNutritionFood Bioactive CompoundBotanyFree Radical	1996	1.3K
Antioxidant Capacity As Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety of<i>Vaccinium</i>Species Ronald L. Prior, Guohua Cao, E. Sofić, Journal of Agricultural and Food Chemistry Food ChemistryAnthocyanin ContentFood Bioactive CompoundFresh BerryBotany	1998	1.3K
Comparison of different analytical methods for assessing total antioxidant capacity of human serum Guohua Cao, Ronald L. Prior Clinical Chemistry Different Analytical MethodsAllergyDietary ExposureMedicineNutraceutical Ingredient	1998	878
Antioxidant Phytochemicals in Fruits and Vegetables: Diet and Health Implications Ronald L. Prior, Guohua Cao HortScience Food ChemistryNutritionAntioxidant PhytochemicalsFood FunctionFood Bioactive Compound	2000	556
[5]Measurement of oxygen radical absorbance capacity in biological samples Guohua Cao, Ronald L. Prior Methods in enzymology on CD-ROM/Methods in enzymology BiochemistryRadical (Chemistry)BioanalysisAnalytical ChemistryTissue Oxygenation	1999	505
Serum Antioxidant Capacity Is Increased by Consumption of Strawberries, Spinach, Red Wine or Vitamin C in Elderly Women Guohua Cao, Robert M. Russell, Neal Lischner, Journal of Nutrition Food ChemistryNutritionPolyphenolicsFood Bioactive CompoundLongevity	1998	498

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