1 “...The pathological role of advanced glycation end products (AGEs) and of oxidative-carbonylic stress...”

2

3 “... comprehensive update on specific cosmetic products from general principles of composition, protection from...”

4 “.... The reintroduction of omega-3 fatty acids into food products is discussed, and the methods involved...”

5 “... varieties tend to be richer in micronutrients and bioactive secondary metabolites, which are produced...”

6 “... reaction but also in innate immunity, inflammation, angiogenesis, and tissue remodeling. Mast cells produce...”

7 “... as they are produced with the help of electrolysis, the result being a highly effective antimicrobial with very good...”

8 “... invited chapters review current evidence that the immune system produces and responds to neuroendocrine...”

9 “...When developing a new product, many obstacles have to be overcome from the idea to the shelf: know...”

10 “...B cells used to be considered as a homogeneous population of cells destined to produce antibodies...”

11 “... of consumer products applied on mucosal surfaces. Finally, the safety of products for mucosal membranes...”

12 “... provides an overview on how the 'lower senses' function, how they work together, for example to produce...”

13 “... and produce other abnormalities such as skin changes and bone deformities. In recent years, the genes...”

14 “... are neutrophils presenting antigens, activating T cells, participating in chemokine networking, and producing IL...”

15 “... inflammation. Although inflammation and ischemia play a key role in producing oxygen-derived free radicals...”

16 “... catalyst-producing B cells into the clonal selection pathway and induce adaptive improvements...”

17 “... to the pathological lesions seen. On the basis of the different sets of cytokines produced by CD4+ T cells...”

18 “... other vital functions. For example, their roles as antigen-presenting cells and cytokine-producing cells...”

19 “... for improving nutrition policy.Nutritionists, food producers, botanists, agronomists, food technologists...”

20 “... standardized in nine waves of data collection, thus producing a high-quality data set, which has been analyzed...”