スポンサーリンク
Marutomo Co., Ltd. | 論文
- Immunostimulation Effect of Jellyfish Collagen
- Mode of Action of the Immunostimulatory Effect of Collagen from Jellyfish
- Optical Analysis of Reduction Products of 2-Methylcyclohexanone by Aspergill s repens MA0197
- Adymmetric Reduction of Acetophenone by Aspergillus Species and Their Possible Contribution to Katsuobushi Flavor
- Microbial Degradation of BHA in Niboshi(Boiled and Dried Anchovy) by Aspergillus Species(Food & Nutrition)
- O-Methylation of o-Alkoxyphenols by Aspergillus repens MA0197(Microbiology & Fermentation Industry)
- Biological Isomerization of Cyclohexanols by Aspergillus repens MA0197(Microbiology & Fermentation Industry)
- O-Methylation of Phenols by Aspergillus repens MA0197(Microbiology & Fermentation Industry)
- Preparation of Isomenthone from Menthone(Organic Chemistry)
- Degradation and O-Methylation of Phenols among Volatile Flavor Components of Dried Bonito(Katsuobushi) by Aspergillus Species(Food & Nutrition)
- Production of Honbushi-like Flavor by the Fermentation of Nijiru
- O-Methylation of 2, 6-Dimethoxy-4-methylphenol by Aspergillus glaucus and Their Possible Contribution to Katsuobushi Flavor
- Isolation of an Antioxidative Substance Produced by Aspergillus repens
- Hypocholesterolemic Effects of Microbial Protease-Resistant Fraction of Katsuobushi in Ovariectomized Rats Depend on the Both Oil and Undigested Protein
- Protease-Resistant Fraction of Smoked, Dried Bonito Alleviates Atopic Dermatitis-Like Skin Lesions in NC/Nga Mice
- Hypocholesterolemic Effect of Katsuobushi, Smoke-Dried Bonito, Prevents Ovarian Hormone Deficiency-Induced Hypercholesterolemia
- Mode of Action of the Immunostimulatory Effect of Collagen from Jellyfish