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Department of Nutrition and Food Science, Ochanomizu University | 論文
- Lipid composition of winged bean (Psophocarpus tetragonolobus).
- Difructose Anhydride III Enhances Bioavailability of Water-Insoluble Iron in Anemic Vietnamese Women
- Regulation of Enzymatic Browning of Mung Bean Sprout by Heat-Shock Treatment
- Changes in the tocopherol and unsaturated fatty acid constituents of spices after pasteurization with superheated steam.
- Role of Hydrogen Peroxide in the Inhibitory Effect of Ascorbate on Cell Growth.
- Why Food-Poisoning Bacteria Attached to Shredded Cabbage Are Not Efficiently Disinfected by Sodium Hypochlorite (NaClO)
- Production Potency of Folate, Vitamin B_, and Thiamine by Lactic Acid Bacteria Isolated from Japanese Pickles
- Distinction between Arabica and Robusta Coffee Beans by Hydroxycinnamic Acid Derivatives, Especially by p-Coumaroyltryptophan.
- Maltooligosaccharide composition of flours, weaning foods, and gruels prepared from germinated rice, corn, mungbean, and cowpea.
- Age-Related Changes in the Pyridinoline Content of Guinea Pigs Cartilage and Achilles Tendon Collagen.
- Vitamin C Activity of Erythorbic Acid in Ascorbic Acid-Deficient Guinea Pigs.
- Inhibition of Lipid Accumulation in Lipomyces Yeast by 2(E), 4(E)-Decadienoic Acid from Pepper.
- Determination of 3-deoxyglucosone and 3-deoxypentosone in Soy Sauces and Fish Sauces Produced in Asian Countries