Cooking methods affect advanced glycation end products and lipid profiles: A randomized cross-over study in healthy subjects
Judith Wellens(KU Leuven), João Sabino(KU Leuven), Séverine Vermeire(KU Leuven), J. Verbeke(KU Leuven), Muriel Derrien(Rega Institute for Medical Research), Jeroen Raes(Rega Institute for Medical Research), Eva Vissers(KU Leuven), Bram Verstockt(Universitair Ziekenhuis Leuven), Kristin Verbeke(KU Leuven), Sien Hoekx(KU Leuven), Marc Ferrante(KU Leuven), Christophe Matthys(Ghent University Hospital), Roman Vangoitsenhoven(KU Leuven), Julie Vanderstappen(KU Leuven)
Cited by 18
Related Papers
Enterotypes of the human gut microbiome
|Nature|2011|7.6k
Richness of human gut microbiome correlates with metabolic markers
|Nature|2013|4.7k
Genome-wide association defines more than 30 distinct susceptibility loci for Crohn's disease
|Nature Genetics|2008|2.6k