早瀬文孝 | 明治大学農学部農芸化学科

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著作論文

味噌の食後血糖に及ぼす影響
和牛肉と輸入牛肉の香気成分
和牛香の香気成分の分析
味噌の食後血糖に及ぼす影響
Desmutagenicity of Melanoidins against Various Kinds of Mutagens and Activated Mutagens
Absorption and Distribution of [^14C] Melanoidins in Rats and the Desumtagenicity of Absorbed Melanoidins against Trp-P-1
食品加工中のメイラード反応初期段階に対する塩類の影響
食品中のグリコトキシン (特集グリケーション--食品から臨床へ)
Analyses of the Chemical Structures of Melanoidins by ^C NMR, ^C and ^N CP-MAS NMR Spectrometry(Food & Nutrition)
Identification of Blue Pigment Formed in a D-Xylose-Glycine Reaction System
Identification of the Modified Structure of Arginine Residues in Proteins with 3-Deoxyglucosone, a Maillard Reaction Intermediate
Contribution to Stale Flavor of 2-Furfuryl Ethyl Ether and Its Formation Mechanism in Beer
Kinetic Aspects of the Blue Pigment Formation in a Maillard Reaction between D-Xylose and Glycine(Food & Nutrition)
New Method for Analyzing the Volatiles in Beer
Evaluation by a Multivariate Analysis of the Stale Flavor Formed while Storing Beer
Evaluation by Multivariate Analysis of Off-flavor in Headspace Volatiles Formed during Storage of Beer(Food & Nutrition)
メイラード反応による活性酵素の生成と消去
Polymerization of Proteins Caused bt Reaction with Sugars and the Formation of 3-Deoxyglucosone under Physiological Conditions(Food & Nutrition)
Purification and Characterization of NADPH-dependent 2-Oxoaldehyde Reductase from Chicken Liver(Biological Chemistry)
Identification of an Intermediate Product and Formation Mechanisms of Cross-linking Compounds from N^α-Acetyltryptophan and Hexanal(Food & Nutrition)
Novel Cross-linking Compounds Formed through the Reaction of N^α-Acetyltryptophan with Hexanal(Food & Nutrition)
Responsibility of 3-Deoxyglucosone for the Glucose-Induced Polymerization of Proteins(Food & Nutrition)
Characterization of Tryptophan Derivatives from the Reaction of N^α-Acetyl-tryptophan with Carbonyl Compounds(Food & Nutrition)
Modification of Lysine Residues to Alkyl-substituted Pyridiniums on Exposure of Proteins to Vaporized Hexanal(Food & Nutrition)
Isolation and Identification of 5-Methyl-imidazolin-4-one Derivative as Glyceraldehyde-Derived Advanced Glycation End Product
Cytotoxicity and Oxidative Stress Induced by the Glyceraldehyde-related Maillard Reaction Products for HL-60 Cells
Protective Effect of Blue-M1 against Oxidative Stress on COS-1 Cells
アミノカルボニル反応 - 褐色色素メラノイジンの生成機構 -
Formation of N-(1-Oxo-2,4,5,6-hydroxyhexyl)-2'-deoxyguanosine by the Reaction of 2'-Deoxyguanosine with 3-Deoxyglucosone
Suppression of Cell-cycle Progression during the S Phase of Rat Fibroblasts by 3-Deoxyglucosone, a Maillard Reaction Intermediate
Novel Imidazolone Compound Formed by the Advanced Maillard Reaction of 3-Deoxyglucosone and Arginine Residues in Proteins
Uptake of Proteins Modified with 3-Deoxyglucosone, a Maillard Reaction Intermediate, by the Type I Macrophage Scavenger Receptor
Aldose Reductase from Porcine Liver Metabolizing 3-Deoxyglucosone, a Maillard Reaction Intermediate
Scavenging of Active Oxygen Species by Glycated Proteins
Precipitate-forming Reaction of β-(1→4)-D-Glucanase(I) in Malt(Biological Chemistry)
Identification and Determination of α-Dicarbonyl Compounds Formed in the Degradation of Sugars
The Formation of Argpyrimidine in Glyceraldehyde-Related Glycation
Detection and Determination of Glyceraldehyde-Derived Pyridinium-Type Advanced Glycation End Product in Streptozotocin-Induced Diabetic Rats
Purification and Characterization of NAD-dependent Alcohol Dehydrogenase and NADH-dependent 2-Oxoaldehyde Reductase from Parsley(Food & Nutrition)
Purification and Characterization of NADPH-dependent 2-Oxoaldehyde Reductase from Parsley(Food & Nutrition)
Scavenging of Active Oxygens by Melanoidins(Food & Nutrition)
3-Deoxyglucosone-metabolizing Enzymes in Plants: NADPH-dependent 2-Oxoaldehyde Reductase of Parsley(Foof & Nutrition)
メイラード反応による着色機構 : メラノイジン前駆体 Blue-M1 と褐変との関わりを探る
大麦の炊飯香気の特徴に寄与する成分

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