研究论文
Exploring the inhibitory mechanism of blue honeysuckle fruit anthocyanins on α-amylase and α-glucosidase: Enzyme kinetics, multi-spectroscopic analysis, and molecular docking
Zhen Xiao, Juan Sun, Jinhui Sun, Junwei Huo, Yan Zhang, Xiaonan Sui
Northeast Agricultural University
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逐年被引趋势
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4.69
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同类平均 = 1
前 4%
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学术脉络
学科主题
生物医学Natural Antidiabetic Agents Studies
Phytochemicals and Antioxidant Activities · Carbohydrate Chemistry and Synthesis
参考文献 42
Anthocyanin composition, antioxidant efficiency, and α-amylase inhibitor activity of different Hungarian sour cherry varieties (Prunus cerasus L.)
被引 115Judit Rita Homoki, Andrea Nemes, Erika Fazekas · Food Chemistry · 2015
Inhibiting enzymatic starch digestion by the phenolic compound diboside A: A mechanistic and in silico study
被引 24Tingting Liu, Yew Mun Yip, Lixia Song · Food Research International · 2013
Dietary anthocyanin‐rich plants: Biochemical basis and recent progress in health benefits studies
被引 535Takanori Tsuda · Molecular Nutrition & Food Research · 2011
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引用本文 1
Optimization of Blue Honeysuckle Co-Fermentation with Lactobacillus rhamnosus and Saccharomyces cerevisiae to Enhance Total Phenolic Content and Antioxidant Activity
被引 0Jinyu Du, Zhenchao Wu, Tong Yang · Fermentation · 2026
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