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School Of Food And Nutritional Sciences University Of Shizuoka | 論文
- 3-Methyladenine Inhibits Autophagy in Tobacco Culture Cells under Sucrose Starvation Conditions
- MK7924, a Novel Metabolite with Nematocidal Activity from Coronophora gregaria
- Toxicity and Decomposition Potency of 3-Chloro-4-(dichloromethyl)-5-hydroxy-2 (5H)-furanone (MX) (Proceedings of the 23rd Symposium on Toxicology and Environmental Health)
- Effect of Green Tea on the Formation of Nitrosamines, and Cancer Mortality
- S-Methyl Methanethiosulfonate, Bio-antimutagen in Homogenates of Cruciferae and Liliaceae Vegetables
- Efficient Agrobacterium-mediated Transformation and the Usefulness of a Synthetic GFP Reporter Gene in Leading Varieties of Japonica Rice
- Antioxidant Activity and Constituents of Propolis Collected in Various Areas of Japan
- Antimutagenic Activity of 8-Hydroxyisoflavones and 6-Hydroxydaidzein from Soybean Miso(Biochemistry & Molecular Biology)
- Isolation of Lectins by Affinity Chromatography with Porcine Plasma Proteins Immobilized on Agarose(Biochemistry & Molecular Biology)
- Capsaicin-, Resiniferatoxin-, and Olvanil-induced Adrenaline Secretions in Rats via the Vanilloid Receptor(Food & Nutrition Science)
- Genetic diversity and conservation units in wild and captive populations of endangered freshwater fishes : a case of Hemigrammocypris rasborella in Shizuoka, Japan
- Quantitative Analysis of Sanshool Compounds in Japanese Pepper (Xanthoxylum piperitum DC.) and Their Pungent Characteristics
- Pungent Qualities of Sanshool-Related Compounds Evaluated by a Sensory Test and Activation of Rat TRPV1
- Homologous Recombination of Mouse ZAKI-4 Gene to Disrupt its Expression
- P-94 Biotransformation of Daidzein by Aspergillus oryzae
- DPPH Radical-Scavenging Compounds from Dou-Chi, a Soybean Fermented Food
- Isolation of 8-Hydroxyglycitein and 6-Hydroxydaidzein from Soybean Miso
- Tetrapetalone A, a Novel Lipoxygense Inhibitor from Streptomyces sp.
- 1,1-Diphenyl-2-picrylhydrazyl Radical-scavenging Compounds from Soybean Miso and Antiproliferative Activity of Isoflavones from Soybean Miso toward the Cancer Cell Lines
- Issues in Determining Activation Volume in Magnetic Recording Media