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Corrigendum to "Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls" [Food Chemistry, 339 (2020) 128063].
Maasen K, L J M Scheijen J, Opperhuizen A, Stehouwer CDA, Van Greevenbroek MM, Schalkwijk CG. Maasen K, et al. Among authors: opperhuizen a. Food Chem. 2021 May 15;344:128578. doi: 10.1016/j.foodchem.2020.128578. Epub 2020 Nov 13. Food Chem. 2021. PMID: 33199123 No abstract available.
Higher habitual intake of dietary dicarbonyls is associated with higher corresponding plasma dicarbonyl concentrations and skin autofluorescence: the Maastricht Study.
Maasen K, Eussen SJPM, Scheijen JLJM, van der Kallen CJH, Dagnelie PC, Opperhuizen A, Stehouwer CDA, van Greevenbroek MMJ, Schalkwijk CG. Maasen K, et al. Among authors: opperhuizen a. Am J Clin Nutr. 2022 Jan 11;115(1):34-44. doi: 10.1093/ajcn/nqab329. Am J Clin Nutr. 2022. PMID: 34625788 Free article.
96 results