スポンサーリンク
Department of BioScience, Tokyo University of Agriculture | 論文
- Peptide-bound Lysinoalanine Absorbed and Transported to the Kidney - Observation in a Feeding Test with Rats
- Determination of Excreted ^N in Rats Fed on Nondialyzable Melanoidin Prepared from a Model System of Glucose and ^N-Glycine(Food & Nutrition)
- Anisotropic Spin Fluctuations in Heavy-Fermion Superconductor CeCoIn_5 : In-NQR and Co-NMR Studies
- Anisotropic Spin Fluctuations in Heavy-Fermion Superconductor CeCoIn_5 : In-NQR and Co-NMR Studies
- Fucoxanthin-Pyropheophorbide and Zeaxanthin-Pyropheophorbide Dyads as New Models for Study on Carotenoid-Chlorophyll Excited State Interactions
- Expression Pattern of a Chloroplast NADPH-Dependent Thioredoxin Reductase in Chlorella vulgaris during Hardening and Its Interaction with 2-Cys Peroxiredoxin
- RT-PCRによるウシ胎子におけるIgf2ならびにIgf2r遺伝子の発現解析
- Purification and Characterization of Wheat (Triticum aestivum) Polyphenol Oxidase
- Involvement of DnaK3, One of the Three DnaK Proteins of Cyanobacterium Synechococcus sp. PCC7942, in Translational Process on the Surface of the Thylakoid Membrane
- Acetylation Level of Histone H3 in Early Embryonic Stages Affects Subsequent Development of Miniature Pig Somatic Cell Nuclear Transfer Embryos
- Complete Nucleotide Sequence and the Genome Organization of Tobacco Leaf Curl Geminivirus from Japan
- Macrocarpals, Antibacterial Compounds from Eucalyptus, Inhibit Aldose Reductase
- Browning of Model Orange Juice Solution : Factors Affecting the Formation of Decomposition Products
- Browning and Decomposed Products of Model Orange Juice
- Quality of Cut Lettuce Treated by Heat Shock : Prevention of Enzymatic Browning, Repression of Phenylalanine Ammonia-lyase Activity, and Improvement on Sensory Evaluation during Storage
- Comparison of Soluble and Plastidal Polyphenol Oxidase in Mature Apples
- Isolation of a Microorganism to Oxidize 5-Hydroxymethylfurfural
- A Transgenic Apple Callus Showing Reduced Polyphenol Oxidase Activity and Lower Browning Potential
- Comparison of Enzymatic Browning of Japanese Pear and Apple
- Convenient Analysis and Quantification of Diferulic Acids in Foods