NOMI Yuri | Department of Nutrition and Food Science, Ochanomizu University

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概要

• 同名の論文著者
• Department of Nutrition and Food Science, Ochanomizu Universityの論文著者

関連著者

• NOMI Yuri

  Department of Nutrition and Food Science, Ochanomizu University

• Takenaka Makiko

  National Food Research Institute

• MURATA Masatsune

  Department of Nutrition and Food Science, Ochanomizu University

• Nomi Yuri

  Department Of Nutrition And Food Science Ochanomizu University

• SAKAMOTO Junko

  Department of Nutrition and Food Science, Ochanomizu University

• Ono Hiroshi

  National Agriculture And Food Research Organization National Food Research Institute

• Murata Masatsune

  Department Of Nutrition And Food Science Ochanomizu University

• Murata Masatsune

  Department Of Nutrition & Food Science Ochanomizu University

• ONO Hiroshi

  National Food Research Institute

• SHINDO Kazutoshi

  Department of Food and Nutrition, Japan Women's University

• AIZAWA Haruko

  Department of Food and Nutrition, Japan Women’s University

• Shindo Kazutoshi

  Department Of Food And Nutrition Japan Women's University

• Kurata Tadao

  Department Of Food And Nutrition Ochanomizu University

• Kurata Tadao

  Department Of Applied Sciences Niigata University Of Pharmacy And Applied Sciences

• NGUYEN Chuyen

  Department of Food and Nutrition, Japan Women’s University

• Nguyen Chuyen

  Department Of Food And Nutrition Japan Women's University

• Aizawa Haruko

  Department Of Food And Nutrition Japan Women's University

• Sakamoto Junko

  Department Of Nutrition And Food Science Ochanomizu University

• Yamada Shinji

  Department Of Chemistry Faculty Of Science Ochanomizu University

• Satoh Miki

  Department Of Nutrition And Food Science Ochanomizu University

• Yamada Shinji

  Department Of Chemistry Ochanomizu University

• Kurata Tadao

  Department of Applied Sciences, Niigata University of Pharmacy and Applied Sciences

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著作論文

• Conditions for the Formation of Dilysyl-Dipyrrolones A and B, and Novel Yellow Dipyrrolone Derivatives Formed from Xylose and Amino Acids in the Presence of Lysine
• Glutathione Reacts with Glyoxal at the N-Terminal
• Conditions for the Formation of Dilysyl-Dipyrrolones A and B, and Novel Yellow Dipyrrolone Derivatives Formed from Xylose and Amino Acids in the Presence of Lysine
• Glutathione Reacts with Glyoxal at the N-Terminal
• Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce

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