OZAWA Yoshio | Gunma Women's Junior College

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概要

• 同名の論文著者
• Gunma Women's Junior Collegeの論文著者

関連著者

• OZAWA Yoshio

  Department of Health and Nutrition, Takasaki University of Health and Welfare

• UDA Yasushi

  Department of Bioproductive Sciences, Utsunomiya University

• Uda Yasushi

  Department Of Bioproductive Sciences Faculty Of Agriculture Utsunomiya University

• Uda Y

  Niigata Coll. Niigata Jpn

• Uda Yasushi

  Department Of Agricultural Chemistry Utsunomiya University

• Ozawa Yoshio

  Department Of Health And Nutrition Takasaki University Of Health And Welfare

• OZAWA Yoshio

  Gunma Women's Junior College

• 川岸 舜朗

  Department Of Food And Nutrition Sugiyama Jogakuen University

• 川岸 舜朗

  名古屋大学

• 川岸 舜朗

  Emeritus Professor Of Nagoya University

• KAWAKISHI Shunro

  Department of Food Science and Technology, Nagoya University

• Kawakishi Shunro

  Department Of Food And Nutrition Sugiyama Jogakuen University

• MAEDA Yasuhiko

  Department of Bioproductive Science, Faculty of Agriculture, Utsunomiya University

• OHSHIMA Takashi

  Department of Agricultural Chemistry, Utsunomiya University

• Maeda Y

  Mie Univ. Tsu Jpn

• Ohshima T

  Hitachi Ltd. Tokyo Jpn

• MAEDA Yasuhiko

  Department of Agricultural Chemistry, Utsunomiya University

• Saito Kouji

  Department Of Agricultural Chemistry Utsunomiya University

• Uda Y

  Department Of Bioproductive Sciences Utsunomiya University

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著作論文

• Oxidation Product Derived from a Tetrahyro-β-carboline Derivative, the Yellowish Precursor of Processed Radish Root
• Generation of a β-Carboline Derivative, the Yellowish Precursor of Processed Radish Roots, from 4-Methylthio-3-butenyl Isothiocyanate and L-Tryptophan(Food & Nutrition)
• Isolation and Identification of a Novel β-Carboline Derivative in Salted Radish Roots, Raphanus sativus L.(Food & Nutrition)
• Identification of Enolated 2-Thioxo-3-pyrrolidinecarbaldehyde, a New Degradation Product of 4-Methylthio-3-butenyl Isothiocyanate(Food & Nutrition)
• Formation of Yellow Pigment by the Reaction of 4-Methylthio-3-butenyl Isothiocyanate with L-Ascorbic Acid and Some Dihydroxyphenolic Compounds(Food & Nutrition)

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