Sphingolipids in food and their critical roles in human health
Author:
Affiliation:
1. College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China;
2. Qingdao National Laboratory for Marine Science and Technology, Qingdao, Shandong, China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1736510
Reference272 articles.
1. Bioactive Sphingolipids are Constituents of Soy and Dairy Products
2. Decreased Levels of Sphingosine, a Natural Antimicrobial Agent, may be Associated with Vulnerability of the Stratum Corneum from Patients with Atopic Dermatitis to Colonization by Staphylococcus aureus
3. Review: HPLC Determination of Fumonisin Mycotoxins
4. Increased Dihydroceramide/Ceramide Ratio Mediated by Defective Expression of degs1 Impairs Adipocyte Differentiation and Function
5. Xerosis: a Dysfunction of the Epidermal Barrier
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