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Biochemistry and Cell Biology = Biochimie Et Biologie Cellulaire|February 16, 2012
Roles of lactoferrin on skin wound healingYoshiharu Takayama, Reiji AokiJournal of Bioscience and Bioengineering|December 11, 2012
Protective effect of pyruvate against UVB-induced damage in HaCaT human keratinocytesAyako Aoki-Yoshida, Reiji Aoki, Yoshiharu TakayamaBioscience, Biotechnology, and Biochemistry|July 15, 2021
Comparative analysis of microRNA expression profiles in the colons of specific pathogen-free mice and germ-free miceAyako Aoki, Reiji Aoki, Madoka Yatagai, et al.Plos One|May 10, 2014
Protective effect of indole-3-pyruvate against ultraviolet b-induced damage to cultured HaCaT keratinocytes and the skin of hairless miceReiji Aoki, Ayako Aoki-Yoshida, Chise Suzuki, et al.Journal of Immunology (Baltimore, Md. : 1950)|November 16, 2018
Indole-3-Pyruvic Acid, an Aryl Hydrocarbon Receptor Activator, Suppresses Experimental Colitis in MiceReiji Aoki, Ayako Aoki-Yoshida, Chise Suzuki, et al.Journal of Nutritional Science|September 6, 2014
Oral intake of heat-killed cells of Lactococcus lactis strain H61 promotes skin health in womenHiromi Kimoto-Nira, Reiji Aoki, Keisuke Sasaki, et al.Biochemistry and Cell Biology = Biochimie Et Biologie Cellulaire|February 7, 2017
Promoting effect of lactoferrin on barrier function and epithelial differentiation of human keratinocytesRyo Uchida, Reiji Aoki, Ayako Aoki-Yoshida, et al.Biochemistry and Cell Biology = Biochimie Et Biologie Cellulaire|January 12, 2017
Role of CXC chemokine receptor type 4 as a lactoferrin receptorYoshiharu Takayama, Reiji Aoki, Ryo Uchida, et al.Plos One|December 9, 2017
The distinct effects of orally administered Lactobacillus rhamnosus GG and Lactococcus lactis subsp. lactis C59 on gene expression in the murine small intestineChise Suzuki, Ayako Aoki-Yoshida, Reiji Aoki, et al.Bioscience, Biotechnology, and Biochemistry|August 9, 2013
Prevention of UVB-induced production of the inflammatory mediator in human keratinocytes by lactic acid derivatives generated from aromatic amino acidsAyako Aoki-Yoshida, Kasumi Ichida, Reiji Aoki, et al.Pageof 3