Yi Wan1, Fenglei Wang1,2, Jihong Yuan3, Jie Li3, Dandan Jiang3, Jingjing Zhang4, Hao Li1, Ruoyi Wang1,2, Jun Tang1, Tao Huang5, Jusheng Zheng6, Andrew J Sinclair7, Jim Mann8, Duo Li1,9. 1. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China. 2. Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, USA. 3. No. 1 Department of Nutrition, Chinese People's Liberation Army General Hospital, Beijing, China. 4. Department of Gastroenterology, School of Medicine, Zhejiang University, Hangzhou, China. 5. Department of Epidemiology and Biostatistics, School of Public Health, Peking University, Beijing, China. 6. Institute of Basic Medical Science, Westlake University, Hangzhou, China. 7. Department of Nutrition, Dietetics and Food, Monash University, Melbourne, Australia. 8. Department of Human Nutrition and Medicine, University of Otago, Otago, New Zealand. 9. Institute of Nutrition and Health, Qingdao University, Qingdao, China.
Authors: Noel T Mueller; Mingyu Zhang; Stephen P Juraschek; Edgar R Miller; Lawrence J Appel Journal: Am J Clin Nutr Date: 2020-03-01 Impact factor: 7.045
Authors: Annette S Wilson; Kathryn R Koller; Matsepo C Ramaboli; Lucky T Nesengani; Soeren Ocvirk; Caixia Chen; Christie A Flanagan; Flora R Sapp; Zoe T Merritt; Faheem Bhatti; Timothy K Thomas; Stephen J D O'Keefe Journal: Dig Dis Sci Date: 2020-03 Impact factor: 3.199