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Functional Food Research And Development Laboratory Meiji Seika Kaisha | 論文
- Analyses of Polyphenols in Cacao Liquor, Cocoa, and Chocolate by Normal-Phase and Reversed-Phase HPLC
- Effects of Cacao Liquor Polyphenols on the Susceptibility of Low-density Lipoprotein to Oxidation in Hypercholesterolemic Rabbits
- Antioxidant Effects of Polyphenols in Chocolate on Low-Density Lipoprotein both In Vitro and Ex Vivo
- PI-220, a New Platelet Aggregation Inhibitor
- Effects of Polyphenol Substances Derived from Theobroma cacao on Gastric Mucosal Lesion Induced by Ethanol
- The Antioxidative Substances in Cacao Liquor
- Characterization of a Water-soluble Polysaccharide Fraction with Immunopotentiating Activity from Bifidobacterium adolescentis M101-4
- Screening of the antibacterial effects of a variety of essential oils on respiratory tract pathogens, using a modified dilution assay method
- The Inhibitory Effect of Cacao Liquor Crude Polyphenols (CLP) on Experimental Arteriosclerosis with Calcification in Rat Soft Tissue
- Purification and Characterization of Cycloinulooligosaccharide Fructanotransferase (CFTase) from Bacillus circulans MCI-2554
- Comparison of the Immunopotentiating Activity with Structural Characteristics among Water-soluble Polysaccharides Isolated from the Genus Bifidobacterium
- The Antioxidative Substances in Cacao Liquor