Homma Seiichi | Department Of Nutrition And Food Science Ochanomizu University
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概要
関連著者
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Homma Seiichi
Department Of Nutrition And 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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Fujimaki Masao
Department Of Nutrition And Food Science Ochanomizu University
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Fujimaki M
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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FUJIMAKI Masao
Department of Agricultural Chemistry, University of Tokyo
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Murata Michiyo
Kacho Jr. College
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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 Masatsune
Department of Nutrition and Food Science, Ochanomizu University
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Murata Masakazu
Marine Biochemistry Division National Research Institute Of Fisheries Science
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TERASAWA Naoko
Faculty of Education, Kanazawa University
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KUBO Takako
Department of Nutrition and Food Science, Ochanomizu University
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YONEYAMA-ISHII Naomi
Department of Nutrition and Food Science, Ochanomizu University
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AIDA Ko
Department of Nutrition and Food Science, Ochanomizu University
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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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ENDO Yukiko
Department of Nutrition and Food Science, Ochanomizu University
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Endo Yukiko
Department Of Nutrition And Food Science Ochanomizu University
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Aida K
Department Of Nutrition And Food Science Ochanomizu University
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Kubo Takako
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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Terasawa Naoko
Faculty Of Education Kanazawa University
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Minoura Emiko
Department Of Nutrition And Food Science Ochanomizu University
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Yoneyama-ishii Naomi
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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HISAMINATO Hiromi
Department of Nutrition and Food Science, Ochanomizu University
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Hisaminato Hiromi
Department Of Nutrition And Food Science Ochanomizu University
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Kubo Takako
Department of Chemistry, Faculty of Education, Wakayama University
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FUJIMAKI Masao
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
著作論文
- Changes in Chemical Properties of Melanoidin by Oxidation and Reduction
- Determination of Excreted ^N in Rats Fed on Nondialyzable Melanoidin Prepared from a Model System of Glucose and ^N-Glycine(Food & Nutrition)
- 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
- Relationship between the Enzymatic Browning and Phenylalanine Ammonia-lyase Activity of Cut Lettuce, and the Prevention of Browning by Inhibitors of Polyphenol Biosynthesis