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Amelioration of inflammation in D-galactose-induced aging C57BL/6J mice via sialoglycan-enriched soybean protein isolate
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Carabeef: Unexploited Healthy Meat from Climate-Resilient Water Buffaloes for Global Nutritional Security
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Potential Effects of Three Forms of Sialic Acid on Intestinal Health in Obese Mice Fed With a High‐Fat Diet
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N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction
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HPLC‐QQQ‐MS/MS‐based authentication and determination of free and bound sialic acids content in human, bovine, sheep, goat milk, and infant formula
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2024
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Journal of Agricultural and Food Chemistry,
2023
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Concentration and distribution of sialic acid in human milk and its correlation with dietary intake
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Sialic acid and food allergies: The link between nutrition and immunology
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Explorations in a galaxy of sialic acids: a review of sensing horizons, motivated by emerging biomedical and nutritional relevance
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Molecular Nutrition & Food Research,
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An overview and future prospects of sialic acids
Biotechnology Advances,
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Proximate Analysis and Safety Profile of Farmed Edible Bird’s Nest in Malaysia and Its Effect on Cancer Cells
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Selective Oxidation of N-Glycolylneuraminic Acid Using an Engineered Galactose Oxidase Variant
ACS Catalysis,
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Combining versatility with cost-effectiveness: Determination of both free and bound sialic acids, N-acetylneuraminic and N-glycolylneuraminic in unprocessed bovine milk
Journal of Chromatography B,
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The nutritional role of free sialic acid, a human milk monosaccharide, and its application as a functional food ingredient
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Determination of N-acetylneuraminic acid in poultry eggs by ultra performance liquid chromatography–tandem mass spectrometry
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2017
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-glycolyl groups of nonhuman chondroitin sulfates survive in ancient fossils
Proceedings of the National Academy of Sciences,
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Journal of Agricultural and Food Chemistry,
2016
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Evaluation of Sialic Acid in Infant Feeding: Contents and Bioavailability
Journal of Agricultural and Food Chemistry,
2016
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A red meat-derived glycan promotes inflammation and cancer progression
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2015
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