Lv11
30 积分 2026-04-06 加入
Ecological-Level Associations Between Highly Processed Food Intakes and Plasma Phospholipid Elaidic Acid Concentrations: Results From a Cross-Sectional Study Within the European Prospective Investigation Into Cancer and Nutrition (EPIC)
10分钟前
待确认
Protein carbonylation and water-holding capacity of pork subjected to frozen storage: effect of muscle type, premincing, and packaging
4个月前
已完结
Oxidation During Digestion of Meat: Interactions with the Diet and Helicobacter pylori Gastritis, and Implications on Human Health
5个月前
已完结
Oxidation During Digestion of Meat: Interactions with the Diet and Helicobacter pylori Gastritis, and Implications on Human Health
5个月前
已完结
Proteins containing oxidized amino acids induce apoptosis in human monocytes
5个月前
已完结
Misincorporation of free m-tyrosine into cellular proteins: a potential cytotoxic mechanism for oxidized amino acids
5个月前
已完结
Oxidized Pork Induces Disorders of Glucose Metabolism in Mice
6个月前
已完结
Oxidized Pork Induces Oxidative Stress and Inflammation by Altering Gut Microbiota in Mice
6个月前
已完结
Oxidized Pork Induces Hepatic Steatosis by Impairing Thyroid Hormone Function in Mice
6个月前
已完结
Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective
6个月前
已完结
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