Shuto Y | The United Graduate School Of Agricultural Science Ehime University

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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)
Biological Isomerization of Cyclohexanols by Aspergillus repens MA0197(Microbiology & Fermentation Industry)
O-Methylation of Phenols by Aspergillus repens MA0197(Microbiology & Fermentation Industry)
Preparation of Isomenthone from Menthone(Organic Chemistry)
Degradation and O-Methylation of Phenols among Volatile Flavor Components of Dried Bonito(Katsuobushi) by Aspergillus Species(Food & Nutrition)
Synergistic Antioxidative Effects of Porphyrin Derivatives with α-Tocopherol and Ascorbic Acid
Total Synthesis of (+)-Paulownin
Total Synthesis of (+)-Phrymarolin I from (+)-Malic Acid
Improved Procedure for the Enantiometric Synthesis of 1-Hydroxy/acetoxy-2,6-diaryl-3,7-dioxabicyclo [3 .3. 0] octane Lignans : Total Syntheses of (+)-Paulownin, (+)-Phrymarin I and (+)-Phrymarin II
Systematic Strategy for the Synthesis of Cyanobacterin and Its Stereoisomers. 2. Asymmetric Total Synthesis of the 2- and 3-Epimers of Dechloro-cyanobacterin(Organic Chemistry)
Systematic Strategy for the Synthesis of Cyanobacterin and Its Stereoisomers. 1. Asymmetric Total Synthesis of Dechloro-cyanobacterin and Its Enantiomer(Organic Chemistry)
Antioxidative Activity of Porphyrin Derivatives

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