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The Interaction between Human Microbes and Advanced Glycation End Products: The Role of Klebsiella X15 on Advanced Glycation End Products' Degradation.
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- Nutrients, 2024, v. 16, n. 5, p. 754, doi. 10.3390/nu16050754
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- Article
Lactobacillus rhamnosus GG Reduces β-conglycinin- Allergy-Induced Apoptotic Cells by Regulating Bacteroides and Bile Secretion Pathway in Intestinal Contents of BALB/c Mice.
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- Nutrients, 2021, v. 13, n. 1, p. 55, doi. 10.3390/nu13010055
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- Article
Aphid parasitism and parasitoid diversity in cotton fields in Xinjiang, China.
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- PLoS ONE, 2018, v. 13, n. 11, p. 1, doi. 10.1371/journal.pone.0207034
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- Article
Current status and prospect of entomopathogenic fungi for controlling insect and mite pests in tea plantations.
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- Journal of Applied Entomology, 2022, v. 146, n. 9, p. 1041, doi. 10.1111/jen.13080
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- Article
Cordyceps sp. WZFW1, a novel entomopathogenic fungus to control Ectropis grisescens (Lepidoptera: Geometridae).
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- Entomological Research, 2024, v. 54, n. 3, p. 1, doi. 10.1111/1748-5967.12718
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- Article
Middle Jurassic insect mines on gymnosperms provide missing links to early mining evolution.
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- New Phytologist, 2024, v. 242, n. 6, p. 2803, doi. 10.1111/nph.19517
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- Article
Effect of methylglyoxal on the alteration in structure and digestibility of α‐lactalbumin, and the formation of advanced glycation end products under simulated thermal processing.
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- Food Science & Nutrition, 2021, v. 9, n. 4, p. 2299, doi. 10.1002/fsn3.2211
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- Article
The moderating role of coping styles on the associations of fatigue with life satisfaction in Chinese nurses: a cross-sectional study.
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- BMC Nursing, 2024, v. 23, n. 1, p. 1, doi. 10.1186/s12912-024-02210-6
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- Article
Reduction of the levels of 5-hydroxymethylfurfural and advanced glycation end products in milk by the combination of high pressure and moderate heat pre-incubation.
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- European Food Research & Technology, 2023, v. 249, n. 4, p. 923, doi. 10.1007/s00217-022-04184-8
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- Article
Effect of glycation on the structural modification of β-conglycinin and the formation of advanced glycation end products during the thermal processing of food.
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- European Food Research & Technology, 2020, v. 246, n. 11, p. 2259, doi. 10.1007/s00217-020-03570-4
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- Article