スポンサーリンク
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine | 論文
- Efflux of Sphingoid Bases by P-Glycoprotein in Human Intestinal Caco-2 Cells
- An Exclusive Increase in the Concentration of ATP as a Result of Osmotic Stress in Escherichia coli B
- Apoptosis Induction by Wheat-flour Sphingoid Bases in DLD-1 Human Colon Cancer Cells(Food & Nutrition Science)
- Ethyl Esterification of Long-Chain Unsaturated Fatty Acids Derived from Grape Must by Yeast during Alcoholic Fermentation
- Selection of Salt-tolerant Yeast Strains Accumulating Glucosylceramide
- Fatty Acid Compositions of Commercial Red Wines
- Presence of Higher Alcohols as Ferulates in Potato Pulp and Its Radical-Scavenging Activity
- Increased Levels of Policosanol and Very Long-Chain Fatty Acids in Potato Pulp Fermented with Rhizopus oryzae
- Content and Chemical Compositions of Cerebrosides in Lactose-assimilating Yeasts
- The Chemical Composition of Membrane Lipids in Acclimation to Chilling of Squash (Cucurbita moschata Duch. cv Shirogikuza) Seedlings
- Distribution of 9-Methyl Sphingoid Base in Mushrooms and its Effects on the Fluidity of Phospholipid Liposomes
- Comparative Analysis of Concentrations of trans- and cis-Resveratrol in Must and Wine from Eleven Different Grapevines Grown in Hokkaido, Northern Japan
- Cerebrosides in Grapevine Leaves : Distinct Composition of Sphingoid Bases Among the Grapevine Species Having Different Tolerances to Freezing Temperature
- Formation Mechanism of 2, 6-Dimethyl-2, 6-Octadienes from Thermal Decomposition of Linalyl β-D-Glucopyranoside
- Analysis of Sphingolipid Classes and Their Contents in Meals
- Chemical Composition of Lipids, Especially Triacylglycerol, in Grape Seeds(Food & Nutrition)
- Plastic casts and confocal laser scanning microscopy applied to the observation of enamel tubules in the red Kangaroo (Macropus rufus)
- Correlation between the Presence of Ubiquitin Conjugated Protein Phosphatase Inhibitor 1 and Postmortem Muscle Glycogen Metabolism
- Analysis of Sphingolipid Classes and Their Contents in Meals
- Ethyl Esterification of Long-Chain Unsaturated Fatty Acids Derived from Grape Must by Yeast during Alcoholic Fermentation