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Department Of Nutrition And Food Science Ochanomizu University | 論文
- Antibacterial Compounds from Eucalyptus perriniana(Organic Chemistry)
- Aroma Compounds in the Leaves of Japanese Pepper (Zanthoxylum piperium DC) and Their Formation from Glycosides
- Isolation and Characterization of a 148 kDa Protein Possibly Participating in Collagen Metabolism of Abalone Adductor Muscle
- Identification and Antimicrobial Activity of the Volatile Flavor Constituents from Scorodocarpus borneensis Becc
- Shogaols from Zingiber officinale as Promising Antifouling Agents(Organic Chemistry)
- Taste and Texture of Abalone Meat after Extended Cooking
- Effects of Thiol Compounds on the Formation of Nitriles from Glucosinolates(Food & Nutrition)
- Effects of pH and Ferrous Ion on the Degradation of Glucosinolates by Myrosinase(Food & Nutrition)
- CLa1 INTERSPECIES DISTRIBUTION AND BIOGENETIC ORIGINS OF TETRODOTOXIN AND ITS DERIVATIVES
- Time-Dependent Changes of Tissue Erythorbic Acid Concentrations in Guinea Pigs
- The Behavior of _L-Ascorbic Acid in the Prolyl 4-Hydroxylase Reaction(Food & Nutrition)
- The Role of _L-Ascorbic Acid in the Decarboxylation of α-Ketoglutarate Catalyzed by Prolyl 4-Hydroxylase(Food & Nutrition)
- Study on the Volatile Compounds of Fish Sauces : Shottsuru, Nampla and Noucman(Food & Nutrition)
- pH-Dependent Structural Change in Neoculin with Special Reference to Its Taste-Modifying Activity
- Purification and Characterization of a Fibrinolytic Protease from a Culture Supernatant of Flammulina velutipes Mycelia
- Galangal Pungent Component, 1'-Acetoxychavicol Acetate, Activates TRPA1
- Hepatic Branched-Chain α-Keto Acid Dehydrogenase Complex in Female Rats : Activation by Exercise and Starvation
- TRPA1 Agonists-Allyl Isothiocyanate and Cinnamaldehyde-Induce Adrenaline Secretion
- Cathepsin D-Like Aspartic Proteinase Occurring in a Maize Weevil, Sitophilus zeamais, as a Candidate Digestive Enzyme
- 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