Sakata K | Institute For Chemical Research Kyoto University

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著作論文

Suppression of D-Galactosamine-Induced Rat Liver Injury by Glycosidic Flavonoids-Rich Fraction from Green Tea
Quantitative Analysis of the Antimicrobial Activity and Membrane-perturbation Potencyof Antifouling Para-substituted Alkylphenols
Substrate Specificity of β-Primeverosidase, A Key Enzyme in Aroma Formation during Oolong Tea and Black Tea Manufacturing(Food & Nutrition Science)
Formation of Flower Fragrance Compounds from Their Precursors by Enzymic Action during Flower Opening
Oxidative Stress Response in Yeast: Purification and Characterization of Glutathione Reductase from Hansenula mrakii
Oxidative Stress Response in Yeast: Purification and Some Properties of Oxidative Stress-inducible Glucose-6-phosphate Dehydrogenase from Hansenula mrakii
Isolation and Characterization of a β-Primeverosidase Concerned with Alcoholic Aroma Formation in Tea Leaves
A Primeverosidase as a Main Glycosidase Concerned with the Alcoholic Aroma Formation in Tea Leaves
Suppressive Effect of Coffee on Lipopolysaccharide-induced Hepatitis in D-Galactosamine-sensitized Rats(Food & Nutrition Science)
Suppressive Effect of Caffeine on Hepatitis and Apoptosis Induced by Tumor Necrosis Factor-α, but Not by the Anti-Fas Antibody, in Mice
Suppression of Lipopolysaccharide-induced Liver Injury by Various Types of Tea and Coffee in D-Galactosamine-sensitized Rats
Efficient Screening Method for Antifouling Substances
A Simple Screening Method for Antioxidants and Isolation of Several Antioxidants Produced by Marine Bacteria from Fish and Shellfish
Computational and Experimental Analyses of Furcatin Hydrolase for Substrate Specificity Studies of Disaccharide-specific Glycosidases
Vicianin Hydrolase in a Novel Cyanogenic β-Glycosidase Specific to β-Vicianoside (6-O-α-L-Arabinopyranosyl-β-D-Glucopyranoside) in Seeds of Vicia angustifolia
P-357 GENE EXPRESSION PROFILING AND CHEMICAL PROFILING DURING THE MANUFACTURING PROCESS OF FORMOSA OOLONG TEA "ORIENTAL BEAUTY"
Glycosidic Aroma Precursors of 2-Phenylethyl and Benzyl Alcohols from Jasminum sambac Flowers
trans- and cis-Linalool 3,6-Oxide 6-O-β-D-Xylopyranosyl-β-D-glucopyranosides Isolated as Aroma Precursors from Leaves for Oolong Tea
(S)-Linalyl, 2-Phenylethyl, and Benzyl Disaccharide Glycosides Isolated as Aroma Precursors from Oolong Tea Leaves
Isolation of An Aroma Precursor of Benzaldehyde from Tea Leaves (Camellia sinensis var. sinensis cv. Yabukita)
cis- and trans-Linalool 3,7-Oxides and Methyl Salicylate Glycosides and (Z)-3-Hexenyl β-D-Glucopyranoside as Aroma Precursors from Tea Leaves for Oolong Tea
Compositional Change of Pu-erh Tea during Processing
Scopolin-hydrolyzing β-glucosidases in roots of Arabidopsis
Chemical signals involved in larval metamorphosis in Hydroides ezoensis(Serpulidae ; Polychaeta). Part II : Isolation and identification of a new monoacyl glycerol from adult tube clumps as a metamorphosis-inducing substance
Chemical signals involved in larval metamorphosis in Hydroides ezoensis(Serpulidae ; Polychaeta). Part I : Induction of larval metamorphosis by extract of adult tube clumps
Induction of Larval Metamorphosis in Serpulid Polychaetes by L-DOPA and Catecholamines
Expression and Biochemical Characterization of β-Primeverosidase and Application of β-Primeverosylamidine to Affinity Purification
Chemical Profiling and Gene Expression Profiling during the Manufacturing Process of Taiwan Oolong Tea "Oriental Beauty"
Postprandial Changes in the Function of Digestive Organs in Rats Meal-fed Twice a Day with 40% Casein-based and Protein-free Diets
Some Rats Prefer a Non-protein Diet to a Protein-rich Diet when Given Free Access to Them

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