MURATA Masatsune | Department of Nutrition and Food Science, Ochanomizu University
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概要
関連著者
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MURATA Masatsune
Department of Nutrition and Food Science, Ochanomizu University
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Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
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Homma Seiichi
Department Of Nutrition & Food Science Ochanomizu University
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HOMMA Seiichi
Department of Bioscience, Tokyo University of Agriculture
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HOMMA Seiichi
Department of Nutrition and Food Science, Ochanomizu University
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Homma S
Department Of Nutrition And Food Science Ochanomizu University
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Murata M
Nara University Of Education
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Murata Michiyo
Nara University Of Education
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Murata Michiyo
Kacho Jr. College
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Murata Masakazu
Marine Biochemistry Division National Research Institute Of Fisheries Science
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Murata Masatsune
Department Of Nutrition And Food Science Ochanomizu University
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Takenaka Makiko
National Food Research Institute
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Ono Hiroshi
National Agriculture And Food Research Organization National Food Research Institute
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SAKAMOTO Junko
Department of Nutrition and Food Science, Ochanomizu University
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TERASAWA Naoko
Faculty of Education, Kanazawa University
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Terasawa N
Faculty Of Education Kanazawa University
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NOMI Yuri
Department of Nutrition and Food Science, Ochanomizu University
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TSURUTANI Mie
Department of Nutrition and Food Science, Ochanomizu University
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Tsurutani Mie
Department Of Nutrition And Food Science Ochanomizu University
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Terasawa Naoko
Department Of Dermatology Kyoto City Hospital
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Nomi Yuri
Department Of Nutrition And Food Science Ochanomizu University
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Takenaka Makiko
Department Of Nutrition And Food Science Ochanomizu University
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ONO Hiroshi
National Food Research Institute
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MURATA Masatsune
Graduate School of Humanities and Science, Ochanomizu University
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WEN Xu
Department of Nutrition and Food Science, Ochanomizu University
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Shimizu Seki
Department of Biology, Faculty of Science, Ochanomizu University
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SAKUTA Masaaki
Department of Biology, Ochanomizu University
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Wen Xu
Department Of Nutrition And Food Science Ochanomizu University
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Sakuta M
Department Of Biology Ochanomizu University
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Shimizu Seki
Department Of Biology Faculty Of Science Ochanomizu University
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Shinoda Y
Department Of Nutrition And Food Science Ochanomizu University
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SHINODA Yuki
Department of Nutrition and Food Science, Ochanomizu University
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KOMURA Hajime
Institute for Fundamental Research, Suntory Ltd.
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HAGIWARA Sonoko
Department of Nutrition and Food Science, Ochanomizu University
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HARUTA Miyoshi
Department of Nutrition and Food Science, Ochanomizu University
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HARUKAZE Ayumi
Department of Nutrition and Food Science, Ochanomizu University
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HIRAIDE Ayami
Department of Nutrition and Food Science
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Komura Hajime
Institute For Fundamental Research Suntory Ltd.
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Murata M
Department Of Nutrition And Food Science Ochanomizu University
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Harukaze Ayumi
Department Of Nutrition And Food Science Ochanomizu University
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Haruta Miyoshi
Department Of Nutrition And Food Science Ochanomizu University
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Yamakoshi Yoko
Department Of Nutrition And Food Science Ochanomizu University:(present Address) National Institute
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Hagiwara Sonoko
Department Of Nutrition And Food Science Ochanomizu University
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AIDA Koh
Department of Food Science, Otsuma Women's University
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Sakuta Masaaki
Department Of Biological Sciences Ochanomizu University
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Ono Hiroshi
Analytical Science Division National Food Research Institute
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Sakamoto Junko
Department Of Nutrition And Food Science Ochanomizu University
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TOTSUKA Hana
Department of Nutrition and Food Science, Ochanomizu University
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Yamada Shinji
Department Of Chemistry Faculty Of Science Ochanomizu University
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Totsuka Hana
Department Of Nutrition And Food Science Ochanomizu University
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Satoh Miki
Department Of Nutrition And Food Science Ochanomizu University
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Murata Masatsune
Department Of Nutrition And Food Sciences Ochanomizu University
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Murata Masatsune
Department Of Nutrition And Food Chemistry Ochanomizu Unibersity
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Inoue Noriko
Department of Medical Science and Cardiorenal Medicine, Yokohama City University School of Medicine
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Yamasaki M
Department Of Biotechnology The University Of Tokyo:(present Address)department Of Food Science And
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NAKAMURA Yuki
Department of Fifth Surgery, Hachioji Medical Center, Tokyo Medical University
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Inoue Noriko
Department Of Cardiology Yokohama City University Hospital
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OKADA Hiromi
Department of Hemostasis and Thrombosis, Clinical Research Center, Nagoya Medical Center
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HORI Kayako
Department of Chemistry, Ochanomizu University
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YAMASAKI Makari
Department of Agricultural Chemistry, the University of Tokyo
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KOMAE Kozo
Department of Wheat and Barley Research, National Institute of Crop Science
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Watanabe Yuko
Department of Internal Medicine, Tama-center Mirai Clinic
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Asakura Tomiko
Department Of Nutrition And Food Science Ochanomizu University
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KADOKURA HIROSHI
Department of Biotechnology, The University of Tokyo
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Kihara Tomoko
Department of Food and Nutritional Sciences, College of Bioscience and Biotechnology, Chubu Universi
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KANEKO Shigenobu
Department of Wheat and Barley, National Institute of Crop Science, National Agricultural Research O
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OHASHI Yuji
Department of Chemistry and Materials Science Tokyo Institute of Technology
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SATO Naoko
Department of Radiopharmacy, Tohoku Pharmaceutical University
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Sugiyama Akiko
Department Of Nutrition And Food Science Ochanomizu University
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Nakamura Yoko
Laboratory Of Biological Chemistry Graduate School Of Agricultural And Life Science University Of To
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Hori Kayako
Department Of Chemistry Faculty Of Science Ochanomizu University
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Isshiki Kenji
Marine Biosafety Sci. And Technol. Hokkaido Univ.
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Watanabe Yuko
Coll. Of Agriculture Ibaraki Univ.
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Kihara Tomoko
Department Of Food And Nutritional Sciences College Of Bioscience And Biotechnology Chubu University
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Kihara Tomoko
Department Of Nutritional And Food Science Ochanomizu University
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TAKENAKA Makiko
Food Engineering Division, National Food Research Institute
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Yamakoshi Yoko
Department of Radiology, Department of Chemistry, University of Pennsylvania
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KATO Yoji
School of Human Science and Environment, University of Hyogo
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Nakamura Yuki
Department Of Analytical Chemistry Faculty Of Pharmaceutical Sciences Teikyo University
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Nakamura Yuki
Department Of Nutrition And Food Science Ochanomizu University
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NAKAYAMA Reiko
Department of Food Science, Kyoto Women's University
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ASAKAWA Hiromi
Department of Nutrition and Food Science, Ochanomizu University
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Sugiura Masahito
Laboratory of Molecular Microbiology, School of Agriculture, Nagoya University
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Yamasaki Makari
Department Of Agricultural Chemistry The University Of Tokyo
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Yamasaki Makari
Department Of Biotechnology University Of Tokyo
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Nakamura Y
Department Of Biofunctional Chemistry Division Of Bioscience Graduate School Of Natural Science And
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TANAKA Eriko
Department of Pediatric Nephrology, Kidney Center, Tokyo Women's Medical University, School of Medic
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Tanaka Eriko
Department Of Cardiovascular Medicine Kyushu University Graduate School Of Medical Sciences
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Kaneko Shigenobu
Department Of Agricultural Chemistry The University Of Tokyo
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Kaneko Shigenobu
Department Of Wheat And Barley Research National Institute Of Crop Science
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Kadokura Hiroshi
Department Of Biotechnology The University Of Tokyo
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Kadokura Hiroshi
Department Of Biotechnology University Of Tokyo
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Kato Yoji
School Of Human Science And Environment University Of Hyogo
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Itoh Yuji
National Institute Of Agrobiological Resources
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ARAI Koshi
Pharmaceutical Research Laboratories, Sapporo Breweries Ltd.
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NAKAMURA Yoshiyuki
Pharmaceutical Research Laboratories, Sapporo Breweries Ltd.
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Arai Koshi
Pharmaceutical Research Laboratories Sapporo Breweries Ltd.
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Okada Hiromi
Department Of Biochemistry And Food Science Faculty Of Agriculture And Rare Sugar Research Center Ka
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MINOURA Emiko
Department of Nutrition and Food Science, Ochanomizu University
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YANAGIDA Yasuko
Department of Nutrition and Food Science, Ochanomizu University
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NISHIMURA Makiyo
Department of Nutrition and Food Science, Ochanomizu University
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MURAI Nanae
Department of Nutrition and Food Science, Ochanomizu University
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SUGIYAMA Sonoe
Department of Nutrition and Food Science, Ochanomizu University
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IWAMOTO Yuko
Department of Nutrition and Food Science, Ochanomizu University
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Murata Chiyo
Department of Nutrition and Food Science Ochanomizu University
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Kakiuchi Norio
Fruit Tree Research Station
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Terasawa Naoko
Department of Nutrition and Food Science, Ochanomizu University
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Murai Nanae
Department Of Nutrition And Food Science Ochanomizu University
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Iwamoto Yuko
Department Of Nutrition And Food Science Ochanomizu University
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Homma Seiichi
Department Of Nutritional And Food Science Ochanomizu University
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Homma Seiichi
Department Of Nutrition And Food Science Ochanomizu University
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Sugiyama Sonoe
Department Of Nutrition And Food Science Ochanomizu University
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Nakayama Reiko
Department Of Nutrition And Food Science Ochanomizu University
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Asakawa Hiromi
Department Of Nutrition And Food Science Ochanomizu University
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Terasawa Naoko
Faculty Of Education Kanazawa University
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Yanagida Yasuko
Department Of Nutrition And Food Science Ochanomizu University
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Hori K
Department Of Chemistry Ochanomizu University
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Shimamura Tomomi
Department Of Bioresources Science Faculty Of Agriculture Kochi University
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SUGIURA Makie
Department of Nutrition and Food Science, Ochanomizu University
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SONOKAWA Yuko
Department of Nutrition and Food Science, Ochanomizu University
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TAKASAKI Sadako
Department of Food Science & Human Nutrition, Tokyo Metropolitan College
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Sonokawa Yuko
Department Of Nutrition And Food Science Ochanomizu University
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Minoura Emiko
Department Of Nutrition And Food Science Ochanomizu University
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Kawamoto Shinichi
National Food Res. Inst.
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KAWAKISHI Shunro
Nagoya University
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YAMAKOSHI Youko
Department of Nutrition and Food Science, Ochanomizu University
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Komae Kozo
Department Of Food And Nutrition Faculty Of Science Of Living Osaka City University
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Sato Naoko
Department Of Obstetrics And Gynecology Tohoku University Graduate School Of Medicine
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Sugiura Makie
Laboratory Of Molecular Microbiology School Of Agriculture Nagoya University
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Isshiki Kenji
Marine Biosafety Science And Technology Hokkaido University
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Takenaka Makiko
Food Engineering Division National Food Research Institute
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Asakura Tomiko
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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TOKUZEN Konomi
Department of Nutrition and Food Science, Ochanomizu University
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Ohashi Yuji
Department Of Chemistry Ochanomizu University
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Yamakoshi Youko
Department Of Nutrition And Food Science Ochanomizu University
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Okada Hiromi
Department Of Nutrition & Food Science Ochanomizu University
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Tokuzen Konomi
Department Of Nutrition And Food Science Ochanomizu University
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SHIMIZU Akiyo
Department of Nutrition and Food Science, Ochanomizu University
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Taniguchi Kumiko
Department Of Nutrition And Food Science Ochanomizu University
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AMAKI Kanako
Department of Nutrition and Food Science, Ochanomizu University
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SAITO Eri
Department of Nutrition and Food Science, Ochanomizu University
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JOSHITA Keiko
Department of Nutrition and Food Science, Ochanomizu University
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SATOH Miki
Department of Nutrition and Food Science, Ochanomizu University
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Yamada Shinji
Department Of Chemistry Ochanomizu University
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Sato Naoko
Department Of Nutrition And Food Science Ochanomizu University
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Sato Naoko
Department Of Applied Chemistry School Of Engineering The University Of Tokyo And Crest Japan Scienc
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Inoue Noriko
Department Of Nutrition And Food Science Ochanomizu University
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Saito Eri
Department Of Nutrition And Food Science Ochanomizu University
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Amaki Kanako
Department Of Nutrition And Food Science Ochanomizu University
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Joshita Keiko
Department Of Nutrition And Food Science Ochanomizu University
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Shimizu Akiyo
Department Of Nutrition And Food Science Ochanomizu University
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Nishimura Makiyo
Department Of Nutrition And Food Science Ochanomizu University
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Tanaka Eriko
Department Of Nutrition And Food Science Ochanomizu University
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Tanaka Eriko
Department Of Applied Biochemistry Institute Of Glycotechnology Tokai University
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FUKUYAMA Satomi
Department of Nutrition and Food Science, Ochanomizu University
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KONDO Nozomi
Department of Nutrition and Food Science, Ochanomizu University
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NISHINOMIYA Takashi
Taisho Technos
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Kondo Nozomi
Department Of Nutrition And Food Science Ochanomizu University
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Fukuyama Satomi
Department Of Nutrition And Food Science Ochanomizu University
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Shimamura Yuko
Dep. Of Nutrition And Food Sci. Ochanomizu Univ.
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SHIMAMURA Yuko
Department of Nutrition and Food Science, Ochanomizu University
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KIDOKORO Shiho
Department of Nutrition and Food Science, Ochanomizu University
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Watanabe Yuko
Department Of Hematology Tokyo Medical And Dental University
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Kidokoro Shiho
Department Of Nutrition And Food Science Ochanomizu University
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Murata Masatsune
Department Of Nutritional And Food Science Ochanomizu University
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Shimamura Yuko
Department Of Nutrition And Food Science Ochanomizu University
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Hori Kayako
Department Of Chemistry College Of Humanities And Sciences Nihon University
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Nakayama Reiko
Department of Food Science, Kyoto Women's University
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Yanagida Yasuko
Department of Mechano-Micro Engineering, Interdisciplinary Graduate School of Science and Engineering, Tokyo Institute of Technology, Yokohama 226-8502, Japan
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Takenaka Makiko
Food Biotechnology Division, National Food Research Institute
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Watanabe Yuko
Department of Bacteriology and Pathology, Kanagawa Prefectural Public Health Laboratory
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SHIMAMURA Yuko
Department of Food and Nutritional Sciences, University of Shizuoka
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YANAGIDA Yasuko
Department of Mechano-Micro Engineering, Interdisciplinary Graduate School of Science and Engineering, Tokyo Institute of Technology
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SUGIYAMA Akiko
Department of Dermatology, Graduate School of Medical Sciences, Kyushu University
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
- Novel Yellow Compounds, Dilysyldipyrrolones A and B, Formed from Xylose and Lysine by the Maillard Reaction
- Characterization of a Metal-Chelating Substance in Coffee
- Antioxidative Activity of a Zinc-Chelating Substance in Coffee
- Characterization of Zinc Chelating Compounds in Instant Coffee(Food & Nutrition)
- Purification and Characterization of Wheat (Triticum aestivum) Polyphenol Oxidase
- Macrocarpals, Antibacterial Compounds from Eucalyptus, Inhibit Aldose Reductase
- Browning of Model Orange Juice Solution : Factors Affecting the Formation of Decomposition Products
- Browning and Decomposed Products of Model Orange Juice
- Quality of Cut Lettuce Treated by Heat Shock : Prevention of Enzymatic Browning, Repression of Phenylalanine Ammonia-lyase Activity, and Improvement on Sensory Evaluation during Storage
- Comparison of Soluble and Plastidal Polyphenol Oxidase in Mature Apples
- Isolation of a Microorganism to Oxidize 5-Hydroxymethylfurfural
- A Transgenic Apple Callus Showing Reduced Polyphenol Oxidase Activity and Lower Browning Potential
- Comparison of Enzymatic Browning of Japanese Pear and Apple
- Convenient Analysis and Quantification of Diferulic Acids in Foods
- Analysis of Free and Bound Phenolics in Rice
- Cloning Genomic DNA Encoding Apple Polyphenol Oxidase and Comparison of the Gene Product in Escherichia coli and in Apple
- Subcellular Location of Polyphenol Oxidase in Apples
- Expression and Induction of Polyphenol Oxidase in Apple (Malus pumila) Cell Culture
- Isolation of a Fungus to Decolorize Coffee
- Properties of Chlorogenic Acid Quinone : Relationship between Browning and the Formation of Hydrogen Peroxide from a Quinone Solution(Food & Nutrition Science)
- Macrocarpal A, a Novel Antibacterial Compound from Eucalyptus macrocarpa(Organic Chemistry)
- Antibacterial Compounds from Eucalyptus perriniana(Organic Chemistry)
- Effects of Peroxidase and Hydrogen Peroxide on the Dityrosine Formation and the Mixing Characteristics of Wheat-Flour Dough
- Hydroxycinnamic Acid Derivatives and p-Coumaroyl-(L)-tryprophan, A Novel Hydroxycinnamic Acid Derivative, from Coffee Beans
- 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
- Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce
- Survey and Properties of Staphylococcus aureus Isolated from Japanese-Style Desserts
- Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple
- Novel Yellow Compounds, Dilysyldipyrrolones A and B, Formed from Xylose and Lysine by the Maillard Reaction
- Browning of Furfural and Amino Acids, and a Novel Yellow Compound, Furpipate, Formed from Lysine and Furfural
- A Novel Yellow Compound and Furpipate Derivatives Formed from Furfural or 5-Hydroxymethylfurfural in the Presence of Lysine
- Isolation and Characterization of Macrocarpals B-G Antibacterial Compounds from Eucalyptus macrocarpa
- Screening of Microorganisms to Decolorize a Model Melanoidin and the Chemical Properties of a Microbially Treated Melanoidin
- Separation of Model Melanoidin into Components with Copper Chelating Sepharose 6B Column Chromatography and Comparison of Chelating Activity(Food & Nutrition)
- Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce
- Efficiency of Sodium Hypochlorite and Calcinated Calcium in Killing Escherichia coli O157 : H7, Salmonella spp., and Staphylococcus aureus Attached to Freshly Shredded Cabbage