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Department of Nutrition and Food Science, Ochanomizu University | 論文
- Shogaols from Zingiber officinale as Promising Antifouling Agents(Organic Chemistry)
- The Polyphenol Content and Antioxidant Activities of the Main Edible Vegetables in Northern Vietnam
- Taste and Texture of Abalone Meat after Extended Cooking
- Distribution and Immune Responses Resulting from Oral Administration of D-Limonene in Rats
- Effects of Peroxidase and Hydrogen Peroxide on the Dityrosine Formation and the Mixing Characteristics of Wheat-Flour Dough
- Hydroxycinnamic Acid Derivatives and p-Coumaroyl-(L)-tryprophan, A Novel Hydroxycinnamic Acid Derivative, from Coffee Beans
- Phagocytosis of Alveolar Macrophages after Conagenin Injection to Rats
- Reduction of Dehydroerythorbic Acid in Vitamin C-Deficient Guinea Pigs
- S1-4 Reactive Oxygen Species Produced in the Mitochondria of Human Cancer Cells by Furanonaphthoquinones That Induce Apoptosis : Energyfilter Analytical Electron Microscopy
- The Metabolism and Distribution of Docosapentaenoic Acid (n-6) in the Liver and Testis of Growing Rats
- Hepatic Branched-Chain α-Keto Acid Dehydrogenase Complex in Female Rats : Activation by Exercise and Starvation
- Conditions for the Formation of Dilysyl-Dipyrrolones A and B, and Novel Yellow Dipyrrolone Derivatives Formed from Xylose and Amino Acids in the Presence of Lysine
- Unsaturated Fatty Acids in Fish Oil Play a Role in Adequate Fat Distribution to Plasma, Liver and White Adipose Tissue
- Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce
- Survey and Properties of Staphylococcus aureus Isolated from Japanese-Style Desserts
- FGF-2 suppresses cellular senescence of human mesenchymal stem cells by down-regulation of TGF-β2
- Glutathione Reacts with Glyoxal at the N-Terminal
- Hinokitiol Inhibits Polyphenol Oxidase and Enzymatic Browning
- Effect of Sesamin on Cholesterol Synthesis and on the Distribution of Incorporated Linoleic Acid in Lipid Subfractions in Cultured Rat Cells
- Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple