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For: Vlassopoulos A, Mikrou T, Papantoni A, Papadopoulos G, Kapsokefalou M, Mallouchos A, Gardeli C. The Effect of Terpenoid Compounds on the Formation of Advanced Glycation Endproducts (AGEs) in Model Systems. Applied Sciences 2022;12:908. [DOI: 10.3390/app12020908] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]

For:	Vlassopoulos A, Mikrou T, Papantoni A, Papadopoulos G, Kapsokefalou M, Mallouchos A, Gardeli C. The Effect of Terpenoid Compounds on the Formation of Advanced Glycation Endproducts (AGEs) in Model Systems. Applied Sciences 2022;12:908. [DOI: 10.3390/app12020908] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]

Number	Cited by Other Article(s)
1	Jia W, Ma R, Zhang R, Fan Z, Shi L. Synthetic-free compounds as the potential glycation inhibitors performed in in vitro chemical models: Molecular mechanisms and structure requirements. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse

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Cited by Other Article(s)

Jia W, Ma R, Zhang R, Fan Z, Shi L. Synthetic-free compounds as the potential glycation inhibitors performed in in vitro chemical models: Molecular mechanisms and structure requirements. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]