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Department of Bioresources Science, Faculty of Agriculture, Kochi University | 論文
- The Co-immobilization of Alcohol Dehydrogenase, Diaphorase, and NAD on Glutaraldehyde-activated Sepharose(Biological Chemistry)
- Purification and characterization of raw-starch-digesting : α-amylase from Streptomyces thermocyanoviolaceus
- MS Fragment Isotope Ratio Analysis for Evaluation of Citrus Essential Oils by HRGC-MS
- Relationship between the XTT Reducibility and Aminoreductone Formed during the Maillard Reaction of Lactose : the Detection of Aminoreductone by HPLC
- Effects of Several Variable Factors on the Isotope Ratio by HRGC-MS
- Isotope Ratio Analysis by HRGC-MS of Monoterpene Hydrocarbons from Citrus Essential Oils
- Reduction Mechanism of Tetrazolium Salt XTT by a Glucosamine Derivative(Food & Nutrition Science)
- Spectrophotometric Assay of Superoxide Anion Formed in Maillard Reaction Based on Highly Water-soluble Tetrazolium Salt
- Effect of Carnosine and Related Compounds on the Inactivation of Human Cu, Zn-Superoxide Dismutase by Modification of Fructose and Glycolaldehyde(Food & Nutrition Science)
- Isotope Ratio by HRGC-MS of Citrus junos Tanaka (Yuzu) Essential Oils: m/z 137/136 of Terpene Hydrocarbons
- Determination of Amino Group Based on Glutaraldehyde and XTT : Its Application to Protein Determination in Food
- Spectrophotometric Flow-Injection Analysis for Hypoxanthine Based on the Detection of Superoxide Anion
- Flow-Injection Assay of Superoxide Dismutase Based on the Reduction of Highly Water-Soluble Tetrazolium
- Spectrophotometric Assay for Superoxide Dismutase Based on the Reduction of Highly Water-soluble Tetrazolium Salts by Xanthine-Xanthine Oxidase
- Spectrophotometric Flow Injection Analysis of Superoxide Dismutase
- Inactivation of Cu, Zn-Superoxide Dismutase by Intermediates of Maillard Reaction and Glycolytic Pathway and Some Sugars
- Immunochemical Approach to Characterize Post-translational Modification of Serum Albumin Using Anti-glutaraldehyde-treated Serum Albumin Antibodies
- Determination of the Reaction Product of Glutaraldehyde and Amine Based on the Binding Ability of Coomassie Brilliant Blue
- Microbial Sensor for Estimating Organic Acids in Wine
- Physical and Chemical Properties of Agar from a New Member of Gracilaria, G.lemaneiformis(Gracilariales, Rhodophyta)in Japan