Issue Date | Title | Author(s) | Source | scopus | WOS | Fulltext/Archive link |
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2019 | Oolong Tea Extract and Citrus Peel Polymethoxyflavones Reduce Transformation of l -Carnitine to Trimethylamine- N-Oxide and Decrease Vascular Inflammation in l -Carnitine Feeding Mice | Chen, P.-Y.; Li, S.; Koh, Y.-C.; Wu, J.-C.; Yang, M.-J.; Ho, C.-T.; Pan, M.-H.; Koh, Yen Chun; Yang, Meei Ju; MIN-HSIUNG PAN; Li, Shiming; Chen, Pei Yu; Wu, Jia Ching; MIN-HSIUNG PAN | Journal of agricultural and food chemistry | 42 | 39 | |
2019 | Prevention of Vascular Inflammation by Pterostilbene via Trimethylamine-N-Oxide Reduction and Mechanism of Microbiota Regulation | Koh, Yen Chun; Kalyanam, Nagabhushanam; Ho, Chi Tang; MIN-HSIUNG PAN; Li, Shiming; Chen, Pei Yu; Wu, Jia Ching | Molecular Nutrition and Food Research |