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Department Of Nutrition And Food Science Ochanomizu University | 論文
- Expression of the Stress-Related Genes for Glutathione S-Transferase and Ascorbate Peroxidase in the Most-Glycinin-Deficient Soybean Cultivar Tousan205 during Seed Maturation
- Application of an Aspergillus saitoi Protease Preparation to Soybean Curd to Modify Its Functional and Rheological Properties
- Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce
- Aliphatic Aldehyde Reductase Activity Related to the Formation of Volatile Alcohols in Vietnamese Coriander Leaves
- Survey and Properties of Staphylococcus aureus Isolated from Japanese-Style Desserts
- Glutathione Reacts with Glyoxal at the N-Terminal
- Hinokitiol Inhibits Polyphenol Oxidase and Enzymatic Browning
- Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple
- 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
- TRPV1 Agonist Monoacyglycerol Increases UCP1 Content in Brown Adipose Tissue and Suppresses Accumulation of Visceral Fat in Mice Fed a High-Fat and High-Sucrose Diet
- A Novel Yellow Compound and Furpipate Derivatives Formed from Furfural or 5-Hydroxymethylfurfural in the Presence of Lysine
- Melanogenesis Inhibition by an Oolong Tea Extract in B16 Mouse Melanoma Cells and UV-Induced Skin Pigmentation in Brownish Guinea Pigs
- Effects of Sesamin and Capsaicin on the mRNA Expressions of 6 and 5 Desaturases in Rat Primary Cultured Hepatocytes
- Isolation and Characterization of Macrocarpals B-G Antibacterial Compounds from Eucalyptus macrocarpa
- Screening of Microorganisms to Decolorize a Model Melanoidin and the Chemical Properties of a Microbially Treated Melanoidin
- Separation of Model Melanoidin into Components with Copper Chelating Sepharose 6B Column Chromatography and Comparison of Chelating Activity(Food & Nutrition)
- Synergism of Amines and Their Oxides with Tocopherols in Inhibiting the Oxidation of Lard
- Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce
- Efficiency of Sodium Hypochlorite and Calcinated Calcium in Killing Escherichia coli O157 : H7, Salmonella spp., and Staphylococcus aureus Attached to Freshly Shredded Cabbage
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