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Department Of Agricultural Chemistry Faculty Of Agriculture Meiji University | 論文
- Contribution to Stale Flavor of 2-Furfuryl Ethyl Ether and Its Formation Mechanism in Beer
- Identification of N^ε-(carboxyethyl) lysine, one of the methylglyoxalderived AGE structures, in glucose-modified protein : mechanism for protein modification by reactive aldehydes
- Effects of Oxygen and Transition Metals on the Advanced Maillard Reaction of Proteins with Glucose
- Protective Effects of Hot Water Extract of Safflower Leaves and Its Component Luteolin-7-O-Glucoside on Paraquat-Induced Oxidative Stress in Rats
- 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)
- A Comparison of the Protective Effects between Epigallocatechin Gallate or Epicatechin Gallate and the Mixtures of Their Components on Paraquat-Induced Oxidative Stress in Rats
- Polymerization of Proteins Caused bt Reaction with Sugars and the Formation of 3-Deoxyglucosone under Physiological Conditions(Food & Nutrition)
- Preventive Effect of Dietary Nasunin on Galactosamine-Induced Liver Injury in Rats
- Partial Median Sternotomy as a Minimal Access for the Closure of Subarterial Ventricular Septal Defect : Feasibility of Transpulmonary Approach
- 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)
- Inhibition of the Protein Crosslinking in a Maillard Reaction by Aminoguanidine and Semicarbazide(Food & Nutrition)
- Insulin-like Growth Factor-I Potentiates Protein Synthesis Induced by Thyrotropin in FRTL-5 Cells:Comparison of Induction of Protein Synthesis and DNA Synthesis