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Yingxin Guo

As seen in: Nature, Wiley Online Library, Frontiers, Royal Society of Chemistry
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Articles

Glucose and lipid metabolism indicators associate with metabolic syndrome risk prediction in adults with hypertension

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By Yingxin Guo, Lixuan Chen, Xinyi Ouyang, Tao Lin, Xudong Li, ShanShan Wang, Shanshan Wang, Qianxi Li, Tianpeng Wang, Zihan Yu, Ziyan Zhang, Jiahui Wu, Xiaojing Liao, Zhaorui Zhang, Yaohui Liang, Tangchun Wu, Wei Zhu, Degang Wu, Minying Sun, Qifei Deng
| Nature Verified
Abstract Hypertensive adults are at high risk of metabolic syndrome (MetS), yet accurate risk prediction tools for this group are scarce. We prospectively followed 130,489 Chinese hypertensive adults from the Guangzhou Hypertensive Population Community Cohort (GHPCC) for 6–36 months to document incident MetS. Cox regression and stratified analyses identified key risk factors.
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Effective H2O2 Photosynthesis in Gas-Liquid-Solid Triphase System with Self‐Floating Conjugated Organic Polymers

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By Yingxin Guo, Yuming Dong, Bing Liu, Bangqing Ni
| Wiley Online Library Verified
Conflict of Interest The authors declare no conflict of interest. Supporting Information Filename Description adfm202402920-sup-0001-SuppMat.pdf4 MB Supporting Information References 1, , , , , , , , , , , , , Nat. Catal. 2018, 1, 156. 2, , , , , , , , , , , , , Science 2016, 351, 965. 3, , , Angew. Chem., Int. Ed. 2006, 45, 6962. 4, , , , Nat. Catal. 2023, 6, 553. 5, , , , , , , , , , , , , Nat. Synth. 2023, 2, 557. 6, , , Angew. Chem., Int. Ed. 2020, 59, 17356. 7, , , J. Am. Chem. Soc. 2010, 132, 7850.
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Genetic dissection of protein and starch during wheat grain development using QTL mapping and GWAS

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By Shandong Agricultural, Taiyuan Agro-Tech Extension, Yingxin Guo, Yunfeng Xu
| Frontiers
1 Introduction Wheat (Triticum aestivum L.) is one of the most important cereal crops in the world. It is the main source of carbohydrates, protein, and dietary fiber for humans (Ma et al., 2013). Protein and starch are important components of wheat grain and affect both the yield and processing quality of wheat. Wheat grains contain 8%–20% protein and 85% carbohydrates, most of which are starch (Anjum et al., 2007).
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