Xiaoyu Wang

Polyphenolic compounds and antioxidant properties of selected China wines

Hua Li, Xiaoyu Wang, Yong Li et al. · Food Chemistry · 2008 · 271 citations

Food Chemistry, Food Bioactive Compound, Wine Perception +4

CaMKKβ-Dependent Activation of AMP-Activated Protein Kinase Is Critical to Suppressive Effects of Hydrogen Sulfide on Neuroinflammation

Xiaomei Zhou, Yongjun Cao, Gui‐Zhen Ao et al. · Antioxidants and Redox Signaling · 2014 · 126 citations · Full text

An Observational Investigation of Spatiotemporally Contiguous Heatwaves in China From a 3D Perspective

Ming Luo, Ngar‐Cheung Lau, Zhen Liu et al. · Geophysical Research Letters · 2022 · 85 citations · Full text

Engineering, Extreme Weather, Daily Joint Evolution +23

Characterization of different meat flavor compounds in Guangdong small-ear spotted and Yorkshire pork using two-dimensional gas chromatography–time-of-flight mass spectrometry and multi-omics

Xiaoyu Wang, Rong Xu, Xian Tong et al. · LWT · 2022 · 81 citations · Full text

Yorkshire Pork, Biochemistry, Flavoromics +15

Hippuric Acid Promotes Renal Fibrosis by Disrupting Redox Homeostasis via Facilitation of NRF2–KEAP1–CUL3 Interactions in Chronic Kidney Disease

Bowen Sun, Xifan Wang, Xiaoxue Liu et al. · Antioxidants · 2020 · 78 citations · Full text

Iron Metabolism, Lipid Peroxidation, Renal Pathology +27