Sawamura Masayoshi | Department Of Agricultural Chemistry Faculty F Agriculture Kochi University

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著作論文

Volatile Profiles in Cold-Pressed Peel Oil from Korean and Japanese Shiranui (Citrus unshiu Marcov. × C. sinensis Osbeck × C. reticulata Blanco)
Glycolaldehyde Production from Ethylene Glycol with Immobilized Alcohol Oxidase and Catalase
Volatile Constituents of Several Varieties of Pummelos and a Comparison of the Nootkatone Levels in Pummelos and Other Citrus Fruits(Food & Nutrition)
Rapid Determination of Furfural and 5-Hydroxymethylfurfural in Processed Citrus Juices by HPLC (Analytical Chemistry)
Levels of endogenous ethylene, carbon dioxide, and soluble pectin, and activities of pectin methylesterase and polygalacturonase in ripening tomato fruits
Antioxidative Activities of Citrus Peel Essential Oils and Their Components against Linoleic Acid Oxidation
Characteristic Aroma Components of Tosa-buntan (Citrus grandis Osbeck forma Tosa) Fruit
Evaluation of Characteristic Aroma Compounds of Citrus natsudaidai Hayata (Natsudaidai) Cold-Pressed Peel Oil
Cluster Analysis by Measurement of Peroxidase and Esterase from Citrus Flavedo
MS Fragment Isotope Ratio Analysis for Evaluation of Citrus Essential Oils by HRGC-MS
Relationship between the XTT Reducibility and Aminoreductone Formed during the Maillard Reaction of Lactose : the Detection of Aminoreductone by HPLC
Effects of Several Variable Factors on the Isotope Ratio by HRGC-MS
Isotope Ratio Analysis by HRGC-MS of Monoterpene Hydrocarbons from Citrus Essential Oils
Reduction Mechanism of Tetrazolium Salt XTT by a Glucosamine Derivative(Food & Nutrition Science)
Spectrophotometric Assay of Superoxide Anion Formed in Maillard Reaction Based on Highly Water-soluble Tetrazolium Salt
Effect of Carnosine and Related Compounds on the Inactivation of Human Cu, Zn-Superoxide Dismutase by Modification of Fructose and Glycolaldehyde(Food & Nutrition Science)
Isotope Ratio by HRGC-MS of Citrus junos Tanaka (Yuzu) Essential Oils: m/z 137/136 of Terpene Hydrocarbons
Determination of Amino Group Based on Glutaraldehyde and XTT : Its Application to Protein Determination in Food
Spectrophotometric Flow-Injection Analysis for Hypoxanthine Based on the Detection of Superoxide Anion
Flow-Injection Assay of Superoxide Dismutase Based on the Reduction of Highly Water-Soluble Tetrazolium
Spectrophotometric Assay for Superoxide Dismutase Based on the Reduction of Highly Water-soluble Tetrazolium Salts by Xanthine-Xanthine Oxidase
Inactivation of Cu, Zn-Superoxide Dismutase by Intermediates of Maillard Reaction and Glycolytic Pathway and Some Sugars
Immunochemical Approach to Characterize Post-translational Modification of Serum Albumin Using Anti-glutaraldehyde-treated Serum Albumin Antibodies
Determination of the Reaction Product of Glutaraldehyde and Amine Based on the Binding Ability of Coomassie Brilliant Blue
Microbial Sensor for Estimating Organic Acids in Wine
Physical and Chemical Properties of Agar from a New Member of Gracilaria, G.lemaneiformis(Gracilariales, Rhodophyta)in Japan
Phenology and Morphology on a New Member of Japanese Gracilaria in Tosa Bay, Southern Japan
Multivariate Analysis by Measurement of Peroxidase and Essential Oil Components in Citrus Flavedo
Isozymic Analysis of Peroxidase and Esterase in Citrus Flavedo
Volatile Constituents of Several Varieties of Pummelos and Characteristics among Citrus Species(Food & Nutrition)
Effect of Oxygen on the Browning and Formation of Furfural in Yuzu Juice(Food & Nutrition)
Effect of Storage on Quality Characteristics of Commercial Gracilaria Agars
Immobilized Enzyme-Based Microtiter Plate Assay for Ethanol in Alcoholic Beverages
Effects of Storage Conditions on the Composition of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Essential Oil
Characterization by GC-MS of Vietnamese Citrus Species and Hybrids Based on the Isotope Ratio of Monoterpene Hydrocarbons
Characteristic Odor Components of Citrus reticulata Blanco (Ponkan) Cold-pressed Oil
Flow Injection Determination of Xanthine Oxidase Inhibitory Activity and Its Application to Food Samples
Characterization by GC–MS of Vietnamese Citrus Species and Hybrids Based on the Isotope Ratio of Monoterpene Hydrocarbons
Flow-Injection Assay of Catalase Activity
Volatile Flavor Components of Ripe and Overripe Ki-mikans (Citrus flaviculpus Hort. ex Tanaka) in Comparison with Hyuganatsu (Citrus tamurana Hort. ex Tanaka)
Reduction of Tetrazolium Salt XTT with UHT-Treated Milk: Its Relationship with the Extent of Heat-Treatment and Storage Conditions.
A Spectrophotometric Microtiter-Based Assay of the Ability of UHT-Treated Milk to Reduce XTT.
Monitoring of the Maillard Reaction Based on the Reduction of Tetrazolium Salt XTT.

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