Ono Hiroshi | National Agriculture And Food Research Organization National Food Research Institute

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著作論文

Antimutagenic Activity against Trp-P-1 of the Edible Thai Plant, Oroxylum indicum Vent.(Food & Nutrition Science)
Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips
Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying
Quantification of Light-Induced Glycoalkaloids, α-Solanine and α-Chaconine, in Four Potato Cultivars (Solanum tuberosum L.) Distributed in Japan by LC/MS
Assignment of the ^1H and ^C NMR spectra of 2-aminobenzamide-labeled galacto- and arabinooligosaccharides
Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips(Food & Nutrition Science)
Total Synthesis of (±) -syn-Copalol(Organic Chemistry)
Evaluation of Antioxidant Activity of Vegetables from Okinawa Prefecture and Determination of Some Antioxidative Compounds
Salicylic Acid and a Chitin Elicitor Both Control Expression of the CAD1 Gene Involved in the Plant Immunity of Arabidopsis.
Isolation of Bacillus and Paenibacillus Bacterial Strains That Produce Large Molecules of Cyclic Isomaltooligosaccharides
Orally Administered Bisphenol A Disturbed Antigen Specific Immunoresponses in the Naïve Condition
Mac1 Positive Cells Are Required for Enhancement of Splenocytes Proliferation Caused by Bisphenol A
Anthocyanins from Skins and Fleshes of Potato Varieties
Oxidation of Bisphenol A and Related Compounds
Conditions for the Formation of Dilysyl-Dipyrrolones A and B, and Novel Yellow Dipyrrolone Derivatives Formed from Xylose and Amino Acids in the Presence of Lysine
Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce
Novel Yellow Compounds, Dilysyldipyrrolones A and B, Formed from Xylose and Lysine by the Maillard Reaction
Browning of Furfural and Amino Acids, and a Novel Yellow Compound, Furpipate, Formed from Lysine and Furfural
A Novel Yellow Compound and Furpipate Derivatives Formed from Furfural or 5-Hydroxymethylfurfural in the Presence of Lysine
Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce
Defects in D-Rhamnosyl Residue Biosynthetic Genes Affect Lipopolysaccharide Structure, Motility, and Cell-Surface Hydrophobicity in Pseudomonas syringae Pathovar glycinea Race 4
Flagellin glycosylation is ubiquitous in a broad range of phytopathogenic bacteria

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