Shutao Sun

3 та иш

Institute of Foof & Nutrition Science and Technology Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro‐Products Processing Technology of Shandong Province, Shandong Academy of Agricultural Sciences Jinan Shandong China

1. Bioactive Evaluation of Naringenin in Ameliorating Hyperuricemia‐Induced Liver Injury by Inhibiting Xanthine Oxidase

   Xiaoyue Zhang, Linfeng Liu, Zhaosen Fan +7

   МақолаGout, Hyperuricemia, Uric AcideFood20250 иқтибос

   ABIABI:AkademIndex/openalex/2025.article.001603

2. <i>In vitro</i> and <i>in vivo</i> immune-enhancing effects of punicic acid and the action mechanisms as revealed <i>via</i> microbiome and lipid profiling

   M M Zhang, Caiyun Feng, Bo Zhang +9

   МақолаPomegranate: compositions and health benefitsFood & Function20250 иқтибос

   ABIABI:AkademIndex/openalex/2025.article.001934

3. Green synthesis of high-value fatty acid homologues from food-derived precursors: A sustainable approach to nervonic acid production

   Shutao Sun, X.D. Xue, Yan-ao Wang +9

   МақолаEnzyme Catalysis and ImmobilizationApplied Food Research20250 иқтибос

   ABIABI:AkademIndex/openalex/2025.article.009193