The metabolism in vitro of human low-density lipoprotein by the human hepatoma cell line Hep G2

Monolayers of IEC-18 cells as an in vitro model for screening the passive transcellular and paracellular transport across the intestinal barrier: Comparison of active and passive transport with the human colon carcinoma Caco-2 cell line

An in vitro model for detecting skin irritants: Methyl green-pyronine staining of human skin explant cultures

Workshop overview: Approaches to the assessment of the allergenic potential of food from genetically modified crops

Percutaneous absorption of mexoryl SX® in human volunteers: Comparison with in vitro data

A PCR-based method for identification of bifidobacteria from the human alimentary tract at the species level

Lack of clastogenic effects in cultured human lymphocytes treated with hydroquinone

Relevance of Ara h1, Ara h2 and Ara h3 in peanut-allergic patients, as determined by immunoglobulin E Western blotting, basophil-histamine release and intracutaneous testing: Ara h2 is the most important peanut allergen

Clot penetration and fibrin binding of amediplase, a chimeric plasminogen activator (K2tu-PA)

The metabolic activity of fecal microbiota from healthy individuals and patients with inflammatory bowel disease

The novel antifungal agent PLD-118 is neither metabolized by liver microsomes nor inhibits cytochrome P450 in vitro

Skin irritation and corrosion

Fruits, vegetables, and hMLH1 protein-deficient and -proficient colon cancer: The Netherlands cohort study

The FEMA GRAS assessment of hydroxy- and alkoxy-substituted benzyl derivatives used as flavor ingredients

The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients

Integrated assessment by multiple gene expression analysis of quercetin bioactivity on anticancer-related mechanisms in colon cancer cells in vitro

D-Tagatose increases butyrate production by the colonic microbiota in healthy men and women

The FEMA GRAS assessment of benzyl derivatives used as flavor ingredients

Of the major phenolic acids formed during human microbial fermentation of tea, citrus, and soy flavonoid supplements, only 3,4-dihydroxyphenylacetic acid has antiproliferative activity

In vitro fermentability of differently digested resistant starch preparations