Hang Xiao to Glycation End Products, Advanced
This is a "connection" page, showing publications Hang Xiao has written about Glycation End Products, Advanced.
Connection Strength
0.738
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Liu L, Zhang Z, Xiao H, Li Z, Lin H. Dietary AGEs and food allergy: insights into the mechanisms of AGEs-induced food allergy and mitigation strategies. Crit Rev Food Sci Nutr. 2025; 65(31):7853-7870.
Score: 0.234
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Wang K, Li W, Wang K, Hu Z, Xiao H, Du B, Zhao L. Structural and inflammatory characteristics of Maillard reaction products from litchi thaumatin-like protein and fructose. Food Chem. 2022 Apr 16; 374:131821.
Score: 0.186
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Zhang Z, Xiao H, Zhou P. Glycation by saccharides of different molecular sizes affected the allergenicity of shrimp tropomyosin via epitope loss and the generation of advanced glycation end products. Food Funct. 2019 Nov 01; 10(11):7042-7051.
Score: 0.160
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Zhang Z, Li XM, Xiao H, Nowak-Wegrzyn A, Zhou P. Insight into the allergenicity of shrimp tropomyosin glycated by functional oligosaccharides containing advanced glycation end products. Food Chem. 2020 Jan 01; 302:125348.
Score: 0.158