Fuliang Han
Yangling, China
Last Updated: 09/26/2026
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Found 22 publications
Organic acids in four representative fermented alcoholic beverages: absorption, metabolic fate, and molecular mechanisms of health benefits.
Journal: Critical reviews in food science and nutrition
Published: July 08, 2026
From simulated digestion to α-glucosidase inhibition: The metabolic fate of wine hydroxycinnamic acids.
Journal: Current research in food science
Published: November 20, 2025
Structural basis for polyphenol-mediated glycemic control: comparative study on catechin oligomerization and gallic acid degradation in simulated gastrointestinal conditions.
Journal: Food chemistry
Published: October 14, 2025
Malvidin-3,5-O-diglucoside derived from spine grape (Vitis davidii) inhibits fructose-induced lipid accumulation in HepG2 cells: beneficial effects on MASLD treatment.
Journal: Naunyn-Schmiedeberg's archives of pharmacology
Published: July 25, 2025
Malvidin-3-O-glucoside and Malvidin-3,5-O-diglucoside Alleviate Glycolipid Metabolic Disorder by Modulating Pancreas and Liver Functions and Gut Microbiota.
Journal: Journal of agricultural and food chemistry
Published: July 14, 2025
Anthocyanins and proanthocyanidins synergistically inhibit the growth of gastric cancer cells in vitro: exploring the potential physiological activity of grape and red wine.
Journal: Natural product research
Published: July 03, 2024
Corrigendum to "Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine" [Ultrason. Sonochem. 105 (2024) 106872].
Journal: Ultrasonics sonochemistry
Published: May 17, 2024
Comparative Analysis of Structural and Functional Properties of Dietary Fiber from Four Grape Varieties.
Journal: Molecules (Basel, Switzerland)
Published: May 03, 2024
Last Updated: 09/26/2026