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明治大学農学部農芸化学科 | 論文
- 「毛管浸潤トレンチ」周辺土壌における微生物の分布
- 202 休閑水田を利用した生活雑排水の処理
- Identification of Blue Pigment Formed in a D-Xylose-Glycine Reaction System
- Identification of the Modified Structure of Arginine Residues in Proteins with 3-Deoxyglucosone, a Maillard Reaction Intermediate
- Contribution to Stale Flavor of 2-Furfuryl Ethyl Ether and Its Formation Mechanism in Beer
- 室内で飼育されたセスジユスリカ (Chironomus yoshimatsui) の体内の脂肪酸組成
- Kinetic Aspects of the Blue Pigment Formation in a Maillard Reaction between D-Xylose and Glycine(Food & Nutrition)
- New Method for Analyzing the Volatiles in Beer
- Evaluation by a Multivariate Analysis of the Stale Flavor Formed while Storing Beer
- Evaluation by Multivariate Analysis of Off-flavor in Headspace Volatiles Formed during Storage of Beer(Food & Nutrition)
- 淡水および土壌汚染物質の微生物による分解とその利用に関する研究
- メイラード反応による活性酵素の生成と消去
- Polymerization of Proteins Caused bt Reaction with Sugars and the Formation of 3-Deoxyglucosone under Physiological Conditions(Food & Nutrition)
- Purification and Characterization of NADPH-dependent 2-Oxoaldehyde Reductase from Chicken Liver(Biological Chemistry)
- Identification of an Intermediate Product and Formation Mechanisms of Cross-linking Compounds from N^α-Acetyltryptophan and Hexanal(Food & Nutrition)
- Novel Cross-linking Compounds Formed through the Reaction of N^α-Acetyltryptophan with Hexanal(Food & Nutrition)
- Responsibility of 3-Deoxyglucosone for the Glucose-Induced Polymerization of Proteins(Food & Nutrition)
- Characterization of Tryptophan Derivatives from the Reaction of N^α-Acetyl-tryptophan with Carbonyl Compounds(Food & Nutrition)
- Modification of Lysine Residues to Alkyl-substituted Pyridiniums on Exposure of Proteins to Vaporized Hexanal(Food & Nutrition)
- Isolation and Identification of 5-Methyl-imidazolin-4-one Derivative as Glyceraldehyde-Derived Advanced Glycation End Product