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Laboratory of Food Chemistry Ochanomizu University | 論文
- Methyl Epijasmonate in the Essential Oil of Tea (Food & Nutrition)
- Lactones Newly Identified in the Volatiles of Pouchong-type Semi-fermented Tea
- Structure of α-Farnesene in the Essential Oil of Oolong Tea(Food & Nutrition)
- Three Oxygenated Cyclohexenone Derivatives Produced by an Endophytic Fungus
- Novel Dithiazine Compounds in Volatile Components from Cooked Sakuraebi (Sergia lucens Hansen)(Food & Nutrition)
- Isolation and Identification of trans-2-and trans-3-Hydroxy-1,8-cineole Glucosides from Alpinia galanga
- Potent Odorants Characterize the Aroma Quality of Leaves and Stalks in Raw and Boiled Celery
- Gall Formation by Root-Knot Nematode, Meloidogyne incognita (KOFOID et WHITE, 1919) CHITWOOD, 1949,in the Grafted Tomato Plants, and Accumulation of Phosphates on the Gall Tissues : Nematoda : Tylenchida
- Benzyl Glucoside from Tea Leaves(Food & Nutrition)
- Studies on the Precursors of Monoterpene Alcohols in Tea Leaves(Food & Nutrition)
- A New γ-Dihydropyrone from Streptomyces sp. as a Microtubule Association Inhibitor toward Pronuclear Fusion in Sea Urchin Eggs(Organic Chemistry)
- A β-Hydroxychalcone and Flavonoids from Alfalfa Callus Stimulated by a Fungal Naphthoquinone, PO-1(Organic Chemistry)
- Unique Spindle Poisons, Curvularin and Its Derivatives, Isolated from Penicillium Species(Organic Chemistry)
- PC30 NEW ATTEMPTS TO SEARCH FOR MICROTUBULE INHIBITORS USING SEA URCHIN EMBRYO SYSTEM
- Examinations of spindle structure modified by T-1,the mitotic arrester
- Volatile Components of Roasted Shrimp(Food & Nutrition)
- T-1 Dependent Barrel-Shaped Spindle Induction in the Sea Urchin Eggs and the Role of T-1 in Microtubule Assembly
- Identification of Di(1-oxyalkyl)-peroxides in the Essential Oil of Citrus iyo(Food & Nutrition)
- The Application of the Pouchong Tea Process to the Leaves from Tea Plants, var. assamica Dominant Hybrids
- Formation by Yeast of the HEMF (4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone) Aroma Component in Miso with Aging
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