Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Cresci-Anne Croes"'
Autor:
Daniela Briceno Noriega, Hannah E. Zenker, Cresci-Anne Croes, Arifa Ewaz, Janneke Ruinemans-Koerts, Huub F. J. Savelkoul, R. J. Joost van Neerven, Malgorzata Teodorowicz
Publikováno v:
Nutrients, Vol 14, Iss 2, p 371 (2022)
As of late, evidence has been emerging that the Maillard reaction (MR, also referred to as glycation) affects the structure and function of food proteins. MR induces the conformational and chemical modification of food proteins, not only on the level
Externí odkaz:
https://doaj.org/article/bc8d06ff770d4c878b05825eeb4c3575
Autor:
Xanthe A. M. H. van Dierendonck, Frank Vrieling, Lisa Smeehuijzen, Lei Deng, Joline P. Boogaard, Cresci-Anne Croes, Lieve Temmerman, Suzan Wetzels, Erik Biessen, Sander Kersten, Rinke Stienstra
Publikováno v:
Proceedings of the National Academy of Sciences of the United States of America, 119(12)
Proceedings of the National Academy of Sciences USA, 119
Proceedings of the National Academy of Sciences of the United States of America 119 (2022) 12
Proceedings of the National Academy of Sciences USA, 119, 12
Proceedings of the National Academy of Sciences of the United States of America, 119(12):e2114739119. National Academy of Sciences
Proceedings of the National Academy of Sciences USA, 119
Proceedings of the National Academy of Sciences of the United States of America 119 (2022) 12
Proceedings of the National Academy of Sciences USA, 119, 12
Proceedings of the National Academy of Sciences of the United States of America, 119(12):e2114739119. National Academy of Sciences
In response to inflammatory activation by pathogens, macrophages accumulate triglycerides in intracellular lipid droplets. The mechanisms underlying triglyceride accumulation and its exact role in the inflammatory response of macrophages are not full
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a22125ed88429a6bd8e82a80523af6e4
https://research.wur.nl/en/publications/triglyceride-breakdown-from-lipid-droplets-regulates-the-inflamma
https://research.wur.nl/en/publications/triglyceride-breakdown-from-lipid-droplets-regulates-the-inflamma
Autor:
Daniela Briceno Noriega, Hannah E. Zenker, Cresci-Anne Croes, Arifa Ewaz, Janneke Ruinemans-Koerts, Huub F. J. Savelkoul, R. J. Joost van Neerven, Malgorzata Teodorowicz
Publikováno v:
Nutrients
Nutrients 14 (2022) 2
Nutrients, Vol 14, Iss 371, p 371 (2022)
Nutrients, 14(2)
Nutrients 14 (2022) 2
Nutrients, Vol 14, Iss 371, p 371 (2022)
Nutrients, 14(2)
As of late, evidence has been emerging that the Maillard reaction (MR, also referred to as glycation) affects the structure and function of food proteins. MR induces the conformational and chemical modification of food proteins, not only on the level
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ede911a9356818385fa31ff40adcea29
https://pubmed.ncbi.nlm.nih.gov/35057553
https://pubmed.ncbi.nlm.nih.gov/35057553