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Department of Food Chemistry, Faculty of Agriculture, Tohoku University | 論文
- PE-112 Increased Plasma Oxidized LDL Levels are Associated with the Presence of Angiographically-detected Complex and Thrombotic Lesion Morphology in UAP Patients(Acute coronary syndrome, basic/clinical-5 (IHD) PE19,Poster Session (English),The 70th Anniv
- Hydrolysis of Triglycerides of Branched-chain Fatty Acids and Castor Oil Derivatives by Pancreatic Lipase
- Simultaneous Intake of Tocopherol and Autoxidized Oils Reduces the Lymphocytic Damage by Dietary Autoxidized Oils(Food & Nutrition)
- Degeneration of Lymphoid Tissues in Mice with the Oral Intake of Low Molecular Weight Compounds Formed during Oil Autoxidation(Food & Nutrition)
- Effect of Dietary Vitamin C and Vitamin E on Tissue Lipid Peroxidation of Guinea Pigs Fed with Oxidized Oil
- Direct Effects of Estradiol and Tamoxifen on Gene Expressions of Inhibin α-and βA-Subunits in Rat Granulosa Cells In Vitro
- Modification of Butter Oil by Extraction with Supercritical Carbon Dioxide(Food & Nutrition)
- Synthesis and Characterization of Chirally Deuteriated sn-Glycerols(Organic Chemistry)
- Synthesis of N-Acetyl-3-fluoro-neuraminic Acids(Organic Chemistry)
- Syntheses of Chiral γ-Lactones from D- and L-Arabinoses(Organic Chemistry)
- Synthesis of (4S,5S)-4,5-Dihydroxy-4,5-O-isopropylidene-2-cyclopenten-1-one from D-Ribose(Organic Chemistry)
- Chiral Deuteration at C-5 of 1,5-Anhydropentofuranose Derivatives(Organic Chemistry)
- Syntheses and Flavors of Four Possible Optical Isomers of Marmelo Lactones
- Bronchiolitis obliterans after bone marrow transplantation: evaluation with lung scintigraphy
- An Improved Synthesis of N-(9-Acridinyl)maleimide (NAM)
- The Synthesis of D-(6R)- and (6S)-(6-2H1)-Galactose
- The Enantioselective Synthesis of Marmelo Oxides A and B and the Assignment of the Absolute Configurations of Marmelo Oxides
- Effects of cytokines on hematopoietic progenitor cells in cord blood, in bone marrow, and in peripheral blood mobilized by chemotherapy and G-CSF
- Prooxidant Activities of Chlorophylls and Pheophytins on the Photooxidation of Edible Oils
- The Photoxidative Alteration of Chlorophylls in Methyl Linoleate and Prooxidant Activity of Their Decomposition Products