Jinling Fan - Concepedia

Author

Jinling Fan

Henan University of Science and Technology ORCID

Also Known As

J Fan, J.F. Fan, Jiahua Fan, Jieliang Fan, Jin-Ling Fan, Jinling Fan

Publications

803

Citations

H-Index

Concepts

All Affiliations

Henan University of Science and Technology Luoyang Institute of Science and Technology China Agricultural University Jiangnan University Bioengineering Center

About

Jinling Fan is an author at Henan University of Science and Technology specializing in medicine, pharmacology, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	9	9	485
2	Natural Sciences	4	4	223
3	Health Sciences	3	3	210
4	Engineering	2	2	79
5	Anesthesia	1	1	10

Jinling Fan

Publications

777

Citations

H-Index

Page 1

	Year	Citations
Improvement of the antioxidant activity of Chinese traditional fermented okara (Meitauza) using Bacillus subtilis B2 Jinling Fan, Yongqiang Cheng, L.T. Li Food Control Food ChemistryFood FermentationBacillus Subtilis B2BiotechnologyAntioxidant Activity	2007	125
Radical-scavenging proanthocyanidins from sea buckthorn seed Jinling Fan, Ding Xiao-lin, GU Wen-ying Food Chemistry Sea Buckthorn SeedBioorganic ChemistryBiochemistryMedicineNatural Sciences	2006	94
Molecular mechanism of the interaction between resveratrol and trypsin <i>via</i> spectroscopy and molecular docking Guoyan Ren, He Sun, Jinying Guo, Food & Function Molecular BiologyAnalytical UltracentrifugationChemical BiologySingle Molecule BiophysicsBioanalysis	2019	87
Flavonoid constituents and antioxidant capacity in flowers of different Zhongyuan tree penoy cultivars Jinling Fan, Wenxue Zhu, Huaibin Kang, Journal of Functional Foods	2011	81
Comparative evaluation on phenolic profiles, antioxidant properties and α-glucosidase inhibitory effects of different milling fractions of foxtail millet Meng Zhang, Yunfeng Xu, Jinle Xiang, Journal of Cereal Science Food ChemistryEngineeringFood Bioactive CompoundPhenolic ProfilesAgricultural Economics	2021	54
Diversity of phenolics including hydroxycinnamic acid amide derivatives, phenolic acids contribute to antioxidant properties of proso millet Yuan Yuan, Jinle Xiang, Bailiang Zheng, LWT Food ChemistryPolyphenolicsFood PreservativesFood Bioactive CompoundBiochemistry	2021	54
Screening and identification of a novel antidiabetic peptide from collagen hydrolysates of Chinese giant salamander skin: network pharmacology, inhibition kinetics and protection of IR-HepG2 cells Ming Zhou, Guoyan Ren, Bin Zhang, Food & Function	2022	49
Characterization and macrophage immunomodulatory activity of two polysaccharides from the flowers of Paeonia suffruticosa Andr. Liping Ma, Kunpeng Jiao, Lei Luo, International Journal of Biological Macromolecules BiologyGlycobiologyImmunologyPolysaccharideMicrobiology	2018	48
Effects of low molecular sugars on the retrogradation of tapioca starch gels during storage Xiaoyu Zhang, Rongfang Li, Huaibin Kang, PLoS ONE	2017	42
Enhanced Antioxidative Activity of Chinese Traditionally Fermented Okara (Meitauza) Prepared with Various Microorganism Lele Wang, Jinling Fan, L.T. Li International Journal of Food Properties Food ChemistryFood FunctionFood PreservativesFood Bioactive CompoundDpph Radicals	2008	31

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