Advanced Glycation End Products - Globe Thesis

Keyword [Advanced Glycation End Products] Result: 41 - 60 \| Page: 3 of 4
41.	Study On Inhibition Of AGEs By Highland Barley And Its By-Products
42.	Effects Of Resveratrol On The Formation Of AGEs And Quality Of High Protein Containing Intermediate Moisture Foods During Storage
43.	Effects Of Fat On The Progress And Structural Changes Of Ovalbumin Glycosylation
44.	Evaluation Of The Impact Of Advanced Glycation End Products(AGEs) On Inflammation And Glucolipid Metabolism Disorders
45.	Effects Of Spices On The Amounts Of Advanced Glycation End-products In Stewed Meat Products
46.	Study Of Inhibitory Effect Of Flavonoids On Harmful Products From Maillard Reaction In Cakes
47.	Inhibition Of Flavonoids On The Harmful Products From Maillard In Protein Beverages
48.	Effect Of Fish Freshness On The Formation Of Advanced Glycation End Products (AGEs) In Grilled Fish Fillets
49.	Bread Crust Extract Promotes TEMT Process Via RAGE-NF-?B Pathway Triggers Inflammatory Responses
50.	The Accumulation Of Diatery Advanced Glycation End Products And The Damage To Heart In Healthy Rat
51.	Mechanism Of Quercetin Inhibiting Methylglyoxal(MGO) In Maillard Reaction
52.	Regulation Of Maillard Harmful Products In Gluten Glycosylation Modification And Baking Processing
53.	Inhibitory Effects Of Polyphenols From Black Chokeberry On Formation Of Advanced Glycation End-products
54.	The Inhibitory Effect Of EGCG On PC12 Cells Damage Induced By Methylglyoxal And Advanced Glycation End Products
55.	Study On The Effect Of Processing Technology On The Chemical Composition And AGEs Inhibitory Activity Of Shi Liang Cha
56.	Preparation Of Anthocyanin Monomers By Medium Pressure Rapid Separation System And Their Structure-Activity Relationships And Mechanisms On Inhibiting Fluorescent Glycation End Products
57.	Formation And Influencing Factors Of Advanced Glycation End-products In Egg Products
58.	Development And Clinical Application Of Fluorescence Measurement System For Tissue Advanced Glycation End Products
59.	The Formation And Health Effects Of Three Kinds Of Maillard Reaction Harmful Products From Potato Products
60.	Study On The Interaction Mechanism Of ?-lactoglobulin B With Three Inhibitory AGEs Active Components And Their Complex Properties
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