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Publication date Communities Collections Article title Author(s) Journal/Conference
4 May 2025 BMRC Skin Research Institute of Singapore Secretome from prolonged high‐density human Wharton's jelly stem cell culture accelerates wound healing in both in vitro and in vivo models (Pending publish) Jiah Shin Chin, Mandy Li Ling Tan, Priscilla Lay Keng Lim, Bhavya Sharma, Aimin Yeo, Yi Bing Aw, Yi Zhen Ng, Carine Bonnard, David L. Becker, Pamela Mok International Wound Journal
29 Jun 2020 BMRC Bioinformatics Institute Optimum concentration-response curve metrics for supervised selection of discriminative cellular phenotypic endpoints for chemical hazard assessment James A Miller Archives of Toxicology
23 Apr 2020 BMRC Bioinformatics Institute New ideas for non-animal approaches to predict repeated-dose systemic toxicity: Report from an EPAA Blue Sky Workshop Ruth A. Roberts, Thomas Steger-Hartmann, Evita Vanenbossche, Mark R. Viant, Matthieu Vinken, Maurice Whelan, Zvonar Zvonimir, Mark T. D. Cronin, Catherine Mahony, Randolph S. Ashton, Barbara Birk, Alan R. Boobis, Tom Cull, George P. Daston, Lorna Ewart, Thomas B. Knudsen, Irene Manou, Sebastian Maurer-Stroh, Luigi Margiotta-Casaluci, Boris P. Muller, Pär Nordlund Regulatory Toxicology and Pharmacology
24 Oct 2019 BMRC Skin Research Institute of Singapore Bottom-up physiologically-based biokinetic modelling as an alternative to animal testing Chun Yip James Chan, Pei Feng Shawn Tan, Zee Upton, Chun Yong Eric Chan ALTEX
12 Dec 2018 SERC Institute of Microelectronics Adipose-on-a-chip: a dynamic microphysiological in vitro model of the human adipose for immune-metabolic analysis in type II diabetes Yunxiao Liu, Patthara Kongsuphol, Su Yin Chiam, Qing Xin Zhang, Sajay Bhuvanendran Nair Gourikutty, Shilpi Saha, Subhra Kumar Biswas, Qasem Ramadan Lab on a chip
9 Sep 2015 BMRC Singapore Institute for Clinical Sciences The Glycemic Potential of White and Red Rice Affected by Oil Type and Time of Addition Bhupinder Kaur, Viren Ranawana, Ai-Ling Teh, Christiani Jeyakumar Henry Journal of Food Science