Published in Wound Repair Regen on February 12, 2003
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Sirolimus reduces the incidence and progression of UVB-induced skin cancer in SKH mice even with co-administration of cyclosporine A. J Invest Dermatol (2008) 1.64
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Inhibition of cutaneous ultraviolet light B-mediated inflammation and tumor formation with topical celecoxib treatment. Mol Carcinog (2003) 1.39
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Extended shelf life of soy bread using modified atmosphere packaging. J Food Prot (2006) 1.14
Importance of the EP(1) receptor in cutaneous UVB-induced inflammation and tumor development. J Invest Dermatol (2006) 1.12
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Chemotherapeutic efficacy of topical celecoxib in a murine model of ultraviolet light B-induced skin cancer. Mol Carcinog (2003) 0.92
Treatment with 5-fluorouracil and celecoxib displays synergistic regression of ultraviolet light B-induced skin tumors. J Invest Dermatol (2004) 0.92
Topical treatment with black raspberry extract reduces cutaneous UVB-induced carcinogenesis and inflammation. Cancer Prev Res (Phila) (2009) 0.91
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How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough? J Food Sci (2011) 0.89
Hydrogen peroxide disrupts scarless fetal wound repair. Wound Repair Regen (2005) 0.89
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Depletion of CD4+ cells exacerbates the cutaneous response to acute and chronic UVB exposure. J Invest Dermatol (2007) 0.89
Isoflavone profile and biological activity of soy bread. J Agric Food Chem (2003) 0.88
Optimizing dough proofing conditions to enhance isoflavone aglycones in soy bread. J Agric Food Chem (2005) 0.87
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Stability and bioaccessibility of isoflavones from soy bread during in vitro digestion. J Agric Food Chem (2003) 0.83
Design and selection of soy breads used for evaluating isoflavone bioavailability in clinical trials. J Agric Food Chem (2013) 0.82
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Characterization of water distribution in bread during storage using magnetic resonance imaging. Magn Reson Imaging (2007) 0.81
Characterization of black raspberry functional food products for cancer prevention human clinical trials. J Agric Food Chem (2013) 0.80
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A comparison of satiety, glycemic index, and insulinemic index of wheat-derived soft pretzels with or without soy. Food Funct (2011) 0.79
Celecoxib reduces the effects of acute and chronic UVB exposure in mice treated with therapeutically relevant immunosuppressive drugs. Int J Cancer (2010) 0.79
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Possible cross-regulation of the E prostanoid receptors. Mol Carcinog (2007) 0.77
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Concentration of soy protein isolate affects starch-based confections' texture, sensory, and storage properties. J Food Sci (2011) 0.77
Rheological characterization of a novel functional food: tomato juice with soy germ. J Agric Food Chem (2005) 0.77
Ultraviolet light exposure stimulates HMGB1 release by keratinocytes. Arch Dermatol Res (2013) 0.77
A hand-made supplementary food for malnourished children. Acta Biomed (2014) 0.76
Extended UVB Exposures Alter Tumorigenesis and Treatment Efficacy in a Murine Model of Cutaneous Squamous Cell Carcinoma. J Skin Cancer (2013) 0.76
Development and characterization of different black raspberry confection matrices designed for delivery of phytochemicals. J Food Sci (2015) 0.76
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The effects of soy on freezable bread dough: a magnetic resonance study. Food Chem (2012) 0.75
Molecular changes in soy and wheat breads during storage as probed by nuclear magnetic resonance (NMR). J Agric Food Chem (2007) 0.75
Comparison of the gelatinization behavior of organic and conventional spelt starches assessed by thermal and rheological analyses. J Agric Food Chem (2012) 0.75
Evaluation of porous starch as a flavour carrier. Food Funct (2011) 0.75
Effect of soy addition on microwavable pocket-type flat doughs. J Food Sci (2011) 0.75
Apoptotic effects of dietary and synthetic sphingolipids in androgen-independent (PC-3) prostate cancer cells. Lipids (2008) 0.75
Use of (1)H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging. Carbohydr Res (2002) 0.75
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Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories. Anal Chim Acta (2008) 0.75
Type and amount of lipids influence the molecular and textural properties of a soy soft pretzel. J Agric Food Chem (2014) 0.75