HepG2 cells - Globe Thesis

Keyword [HepG2 cells] Result: 1 - 20 \| Page: 1 of 4
1.	Study On Cytotoxicity And Toxic Mechanisms Of Silica Nanoparticles In HepG2 Cells
2.	The Toxic Effects Of Organotins On HepG2 Cells And Their Mechanisms
3.	A Study On The Bioactivity Compounds From Conyza Bonariensis And Antioxidant Activity In HepG2 Cells
4.	Quality Evaluation Of Blueberry Cultivars And The Protective Effect Of Anthocyanins From Blueberry Against Acrylamide-Induced Damage In HepG2 Cells
5.	Research On Synthesis And Biological Activity Of Luteolin And Its Metal Complexes
6.	(Z) -2 - Nitro - Dibenzo [b, D] Oxa - 7 (6H) - Ketoxime In HepG2 Cells
7.	Study On The Beneficial Effect And Mechanism Of Mulerry Anthocyanins On Glucose Metabolism Regulation
8.	Effect Of Microcystin-LR On The Expressions Of Tumor Associated Genes In HepG2 Cells
9.	Research On The Technology Of Preparation Of Blueberry Anthocyanins Aglycones And Its Inhibitive Effect On The Proliferation Of HepG2 Cells
10.	Studies On Apoptosis Mechanism Of HepG2 Cells Induced By Bitter Melon Seed Extract
11.	Synergistic Effects Of Calycosin And Isoferulic Acid On Antioxidant And Inhibiting Proliferation Of HepG2 Cells
12.	The Effect Of Gypenosides Relieving Fat Accumulation In HepG2 Cells
13.	Extraction And Characterazition Of Phospholipids Profile And The Evaluation Of Proliferation Effection Of HepG2 Cells By Phosphatdylcholine Derived From Large Yellow Croaker Roe
14.	Preparation Of Chitosan Guanidine Hydrochloride And Its Effects On HepG2 Cells Of Insulin Resistance
15.	The Floral Markers Of Litchi Honey And The Effects Of Jujube Honey On Apoptosis Of HepG2 Cells
16.	Changes Of Polyphenols During The Germination Of Buckwheat Sprouts And Its Protective Effect On Oxidative Damage Of HepG2 Cells
17.	The Effect Of Myricetin On Genome Expression Of HepG2 Cells And Its Anti-inflammatory Function Analysis
18.	Effects Of Ionic Liquids On The Activity Of HepG2 In Human Hepatoma Cells And The Toxicity Of Zebrafish And Its Mechanism
19.	Antioxidant Activity Of Peptides From Sesame Flavor-type Baijiu And Their Interactions With Aroma Compounds
20.	The Formation Of 9,10-Epoxystearic Acid Generated From Oils During Frying Process And Its Effect On HepG2 Cells
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