BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

166 related articles for article (PubMed ID: 32458464)

  • 1. N
    Zhu Z; Fang R; Zhao D; Huang M; Wei Y
    J Sci Food Agric; 2021 Jan; 101(2):388-397. PubMed ID: 32458464
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Content of free and protein-binding N
    Zhu Z; Fang R; Cheng Y; Khan IA; Huang J; Li B; Huang M
    Food Sci Nutr; 2020 Feb; 8(2):767-776. PubMed ID: 32148786
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Formation of advanced glycation endproducts in ground beef under pasteurisation conditions.
    Sun X; Tang J; Wang J; Rasco BA; Lai K; Huang Y
    Food Chem; 2015 Apr; 172():802-7. PubMed ID: 25442623
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Formation of protein-bound N
    Sun X; Li X; Tang J; Lai K; Rasco BA; Huang Y
    Food Chem; 2021 Jan; 336():127706. PubMed ID: 32768907
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization.
    Sun X; Tang J; Wang J; Rasco BA; Lai K; Huang Y
    Meat Sci; 2016 Jun; 116():1-7. PubMed ID: 26829237
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of N
    Zhu Z; Yang J; Zhou X; Khan IA; Bassey AP; Huang M
    Food Chem; 2021 Aug; 353():129487. PubMed ID: 33725542
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of lipid oxidation on the formation of N
    Yu L; Chai M; Zeng M; He Z; Chen J
    Food Chem; 2018 Dec; 269():466-472. PubMed ID: 30100461
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Formation of
    Zhu Z; Cheng Y; Huang S; Yao M; Lei Y; Khan IA; Huang M; Zhou X
    J Food Prot; 2019 Dec; 82(12):2154-2160. PubMed ID: 31742439
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Free L-Lysine and Its Methyl Ester React with Glyoxal and Methylglyoxal in Phosphate Buffer (100 mM, pH 7.4) to Form
    Baskal S; Tsikas D
    Int J Mol Sci; 2022 Mar; 23(7):. PubMed ID: 35408807
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of raw meat and process procedure on N
    Yu L; Gao C; Zeng M; He Z; Wang L; Zhang S; Chen J
    Food Sci Biotechnol; 2016; 25(4):1163-1168. PubMed ID: 30263389
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Air frying combined with grape seed extract inhibits N
    Zhu Z; Fang R; Yang J; Khan IA; Huang J; Huang M
    Poult Sci; 2021 Feb; 100(2):1308-1318. PubMed ID: 33518088
    [TBL] [Abstract][Full Text] [Related]  

  • 12. N
    Yu L; Li Y; Gao C; Yang Y; Zeng M; Chen J
    Food Res Int; 2022 May; 155():111048. PubMed ID: 35400433
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation.
    Cheng Y; Yu Y; Zhou X; Zhu Z; Lei Y; Khan IA; Huang M; Zhou G
    J Sci Food Agric; 2020 Mar; 100(5):1867-1874. PubMed ID: 31802497
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Non-nutritive sweeteners are in concomitant with the formation of endogenous and exogenous advanced glycation end-products.
    Deo P; Chern C; Peake B; Tan SY
    Int J Food Sci Nutr; 2020 Sep; 71(6):706-714. PubMed ID: 31918589
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in roasted beef patties.
    Li Y; Xue C; Quan W; Qin F; Wang Z; He Z; Zeng M; Chen J
    Meat Sci; 2021 Jul; 177():108489. PubMed ID: 33714683
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Determination of advanced glycation endproducts in cooked meat products.
    Chen G; Smith JS
    Food Chem; 2015 Feb; 168():190-5. PubMed ID: 25172699
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Simultaneous Determination of N
    Gong RZ; Wang YH; Wang YF; Chen B; Gao K; Sun YS
    Molecules; 2018 Dec; 23(12):. PubMed ID: 30558131
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Investigation of Advanced Glycation End-Products, α-Dicarbonyl Compounds, and Their Correlations with Chemical Composition and Salt Levels in Commercial Fish Products.
    Niu L; Kong S; Chu F; Huang Y; Lai K
    Foods; 2023 Nov; 12(23):. PubMed ID: 38231755
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The effects of low-dose nepsilon-(carboxymethyl)lysine (CML) and nepsilon-(carboxyethyl)lysine (CEL), two main glycation free adducts considered as potential uremic toxins, on endothelial progenitor cell function.
    Zhu J; Yang K; Jing Y; Du R; Zhu Z; Lu L; Zhang R
    Cardiovasc Diabetol; 2012 Aug; 11():90. PubMed ID: 22853433
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of Highland Barley Bran Extract Rich in Phenolic Acids on the Formation of N
    Liu H; Chen X; Zhang D; Wang J; Wang S; Sun B
    J Agric Food Chem; 2018 Feb; 66(8):1916-1922. PubMed ID: 29414239
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.