Advanced glycation end products - Globe Thesis

Keyword [Advanced glycation end products] Result: 1 - 20 \| Page: 1 of 4
1.	The Analysis And Inhibition Of Advanced Glycation End Products (AGEs) In Fried Food During Processing And Storge
2.	Adverse Effects Of A Diet Rich In Advanced Glycation End Products On Rat Kidney
3.	Inhibition The Advanced Glycation End Products Of Food Natural Antioxidants In Vitro
4.	A Study On Mechanism Of Carboxymethyllysine Formation In Lipids Food System
5.	Study On The Inhibition Effects And Mechanism Of Plant Polvphenol On Advanced Glycation End-products In Food
6.	Mechanism Of High Level Of Acrylamide And Simultaneous Control Of Maillard Reaction-derived Contaminants In Fried Potato Foods
7.	The Formation Mechanism Of Pyrraline In The Maillard Reaction In Food Model Systems
8.	The Inhibition Of Three Antioxidants On AGEs And ALEs
9.	Study On Advanced Glycation End Products(AGES) Formation And Control In Food Processing
10.	Determination Of Ages In Bread Crust, Effect Of Free And Protein-bound States Of Dietary AGEs On Healthy Rat Liver And Kidney
11.	Study On Inhibition Of Advanced Glycation Endproducts In Food Process By Lycoypene And Lutein
12.	Effects Of Linoleic Acid On Advanced Glycation End Products In Food Model Systems
13.	Study On Inhibition On Advanced Glycation Endproducts In Model Food Process System By Anthraquinone Components Derivatives From Aloe
14.	Study On Extraction,Purification,Identification And Vitro Activity Of Squalene And Phenols From Strobilanthes Tonkinensis Lindau
15.	Effect Of Feruloylated Oligosaccharides From Maize Bran On Volatiles And Intermediates During The Maillard Reaction
16.	Research On The Screening Of Advanced Glycation End Products Of Green Tea And Influence Factors
17.	Study On Lipofuscin-like Pigments Formation Mechanism In Postharvest Walnut (Carya Cathayensis Sarg.)
18.	Trapping And Inhibition Mechanisms Of Catechins On N?-(carboxymethyl) Lysine
19.	Changes In The Levels Of Advanced Glycation End-products In Muscle Food During Heat Treatments And Storage
20.	Separation, Purification And Inhibitory Effect On AGEs Formation Of Flavonoids From Artemisia Selengensis Haulm
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