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[HTML][HTML] Ultra-processed foods and cardiovascular diseases: potential mechanisms of action
Ultra-processed foods are industrially manufactured ready-to-eat or ready-to-heat
formulations containing food additives and little or no whole foods, in contrast to processed …
formulations containing food additives and little or no whole foods, in contrast to processed …
Pathophysiology of RAGE in inflammatory diseases
H Dong, Y Zhang, Y Huang, H Deng - Frontiers in Immunology, 2022 - frontiersin.org
The receptor for advanced glycation end products (RAGE) is a non-specific multi-ligand
pattern recognition receptor capable of binding to a range of structurally diverse ligands …
pattern recognition receptor capable of binding to a range of structurally diverse ligands …
Advanced glycation end products (AGEs): biochemistry, signaling, analytical methods, and epigenetic effects
The advanced glycation end products (AGEs) are organic molecules formed in any living
organisms with a great variety of structural and functional properties. They are considered …
organisms with a great variety of structural and functional properties. They are considered …
[HTML][HTML] Novel advances in inhibiting advanced glycation end product formation using natural compounds
Q Song, J Liu, L Dong, X Wang, X Zhang - Biomedicine & Pharmacotherapy, 2021 - Elsevier
Advanced glycation end products (AGEs) are a group of complex compounds generated by
nonenzymatic interactions between proteins and reducing sugars or lipids. AGEs …
nonenzymatic interactions between proteins and reducing sugars or lipids. AGEs …
A role for advanced glycation end products in molecular ageing
K Zgutka, M Tkacz, P Tomasiak… - International journal of …, 2023 - mdpi.com
Ageing is a composite process that involves numerous changes at the cellular, tissue, organ
and whole-body levels. These changes result in decreased functioning of the organism and …
and whole-body levels. These changes result in decreased functioning of the organism and …
A comprehensive review on impact of non-thermal processing on the structural changes of food components
Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …
customer needs for high-quality, convenient and minimally processed foods. They are …
The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems
Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation
reactions, which lead to the formation of off-flavor, due to side-reaction products that …
reactions, which lead to the formation of off-flavor, due to side-reaction products that …
The development of maillard reaction, and advanced glycation end product (AGE)-receptor for AGE (RAGE) signaling inhibitors as novel therapeutic strategies for …
Advanced glycation end products (AGEs) are generated by nonenzymatic modifications of
macromolecules (proteins, lipids, and nucleic acids) by saccharides (glucose, fructose, and …
macromolecules (proteins, lipids, and nucleic acids) by saccharides (glucose, fructose, and …
Protein oxidation-Formation mechanisms, detection and relevance as biomarkers in human diseases
Generation of reactive oxygen species and related oxidants is an inevitable consequence of
life. Proteins are major targets for oxidation reactions, because of their rapid reaction rates …
life. Proteins are major targets for oxidation reactions, because of their rapid reaction rates …
[HTML][HTML] Common neurodegenerative pathways in obesity, diabetes, and Alzheimer's disease
Cognitive decline in chronic diabetic patients is a less investigated topic. Diabetes and
obesity are among the modifiable risk factors for Alzheimer's disease (AD), the most …
obesity are among the modifiable risk factors for Alzheimer's disease (AD), the most …