Wu G - Search Results

1

Effects of Genotype and Growth Temperature on the Contents of Tannin, Phytate and In Vitro Iron Availability of Sorghum Grains.

Wu G, Johnson SK, Bornman JF, Bennett SJ, Singh V, Simic A, Fang Z. Wu G, et al. PLoS One. 2016 Feb 9;11(2):e0148712. doi: 10.1371/journal.pone.0148712. eCollection 2016. PLoS One. 2016. PMID: 26859483 Free PMC article.

2

Growth temperature and genotype both play important roles in sorghum grain phenolic composition.

Wu G, Johnson SK, Bornman JF, Bennett SJ, Clarke MW, Singh V, Fang Z. Wu G, et al. Sci Rep. 2016 Feb 24;6:21835. doi: 10.1038/srep21835. Sci Rep. 2016. PMID: 26907726 Free PMC article.

3

Changes in whole grain polyphenols and antioxidant activity of six sorghum genotypes under different irrigation treatments.

Wu G, Johnson SK, Bornman JF, Bennett SJ, Fang Z. Wu G, et al. Food Chem. 2017 Jan 1;214:199-207. doi: 10.1016/j.foodchem.2016.07.089. Epub 2016 Jul 12. Food Chem. 2017. PMID: 27507466

4

Phenolic profile and content of sorghum grains under different irrigation managements.

Wu G, Bennett SJ, Bornman JF, Clarke MW, Fang Z, Johnson SK. Wu G, et al. Food Res Int. 2017 Jul;97:347-355. doi: 10.1016/j.foodres.2017.04.030. Epub 2017 May 6. Food Res Int. 2017. PMID: 28578059

5

The Nutritional and Phytochemical Composition of the Indigenous Australian Pindan Walnut (Terminalia cunninghamii) Kernels.

Zhong L, Bornman JF, Wu G, Hornoff A, Dovi KAP, Al-Ali H, Aslam N, Johnson SK. Zhong L, et al. Among authors: wu g. Plant Foods Hum Nutr. 2018 Mar;73(1):40-46. doi: 10.1007/s11130-017-0647-9. Plant Foods Hum Nutr. 2018. PMID: 29235078

6

Mineral availability is modified by tannin and phytate content in sorghum flaked breakfast cereals.

Wu G, Ashton J, Simic A, Fang Z, Johnson SK. Wu G, et al. Food Res Int. 2018 Jan;103:509-514. doi: 10.1016/j.foodres.2017.09.050. Epub 2017 Sep 19. Food Res Int. 2018. PMID: 29389641

7

Characterization of polyphenols in Australian sweet lupin (Lupinus angustifolius) seed coat by HPLC-DAD-ESI-MS/MS.

Zhong L, Wu G, Fang Z, Wahlqvist ML, Hodgson JM, Clarke MW, Junaldi E, Johnson SK. Zhong L, et al. Among authors: wu g. Food Res Int. 2019 Feb;116:1153-1162. doi: 10.1016/j.foodres.2018.09.061. Epub 2018 Sep 28. Food Res Int. 2019. PMID: 30716901

8

Effect of olive polyphenols on lipid oxidation of high-fat beef during digestion.

Han S, Wang Y, Fang Z, Zhang Y, Zeng W, Karrar E, Zhang H, Jin Q, Wu G, Wang X. Han S, et al. Among authors: wu g. Food Res Int. 2022 Nov;161:111843. doi: 10.1016/j.foodres.2022.111843. Epub 2022 Aug 27. Food Res Int. 2022. PMID: 36192973

9

Does omega-3 PUFAs supplementation improve metabolic syndrome and related cardiovascular diseases? A systematic review and meta-analysis of randomized controlled trials.

Wang Y, Wang Y, Shehzad Q, Su Y, Xu L, Yu L, Zeng W, Fang Z, Wu G, Wei W, Jin Q, Zhang H, Wang X. Wang Y, et al. Among authors: wu g. Crit Rev Food Sci Nutr. 2024 Sep;64(26):9455-9482. doi: 10.1080/10408398.2023.2212817. Epub 2023 May 24. Crit Rev Food Sci Nutr. 2024. PMID: 37222574

10

Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice.

Zhu L, Yu C, Yin X, Wu G, Zhang H. Zhu L, et al. Among authors: wu g. Foods. 2022 Nov 18;11(22):3699. doi: 10.3390/foods11223699. Foods. 2022. PMID: 36429291 Free PMC article.

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