Doi Mikiharu | Marutomo Co. Ltd

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著作論文

Optical Analysis of Reduction Products of 2-Methylcyclohexanone by Aspergill s repens MA0197
Adymmetric Reduction of Acetophenone by Aspergillus Species and Their Possible Contribution to Katsuobushi Flavor
Microbial Degradation of BHA in Niboshi(Boiled and Dried Anchovy) by Aspergillus Species(Food & Nutrition)
O-Methylation of o-Alkoxyphenols by Aspergillus repens MA0197(Microbiology & Fermentation Industry)
O-Methylation of Phenols by Aspergillus repens MA0197(Microbiology & Fermentation Industry)
Degradation and O-Methylation of Phenols among Volatile Flavor Components of Dried Bonito(Katsuobushi) by Aspergillus Species(Food & Nutrition)
Production of Honbushi-like Flavor by the Fermentation of Nijiru
O-Methylation of 2, 6-Dimethoxy-4-methylphenol by Aspergillus glaucus and Their Possible Contribution to Katsuobushi Flavor
Isolation of an Antioxidative Substance Produced by Aspergillus repens
Hypocholesterolemic Effects of Microbial Protease-Resistant Fraction of Katsuobushi in Ovariectomized Rats Depend on the Both Oil and Undigested Protein
Protease-Resistant Fraction of Smoked, Dried Bonito Alleviates Atopic Dermatitis-Like Skin Lesions in NC/Nga Mice
Hypocholesterolemic Effect of Katsuobushi, Smoke-Dried Bonito, Prevents Ovarian Hormone Deficiency-Induced Hypercholesterolemia
Mode of Action of the Immunostimulatory Effect of Collagen from Jellyfish
Oxidation of Acetophenone by Aspergillus Species and Their Possible Contribution to Katsuobushi Flavor

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