Physical and Chemical Properties of Agar from a New Member of Gracilaria, G.lemaneiformis(Gracilariales, Rhodophyta)in Japan
スポンサーリンク
概要
著者
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SAWAMURA Masayoshi
Department of Bioresources Science, Faculty of Agriculture, Kochi University
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Sawamura M
Kochi Univ. Nankoku Jpn
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Sawamura M
Kochi Univ. Kochi Jpn
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Sawamura Masayoshi
Department Of Agricultural Chemistry Faculty F Agriculture Kochi University
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UKEDA Hiroyuki
Department of Bioresources Science, Faculty of Agriculture, Kochi University
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KUSUNOSE Hirozo
Department of Agricultural Chemistry, Faculty of Agriculture, Kochi University
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Sawamura M
Department Of Bioresources Science Faculty Of Agriculture Kochi University
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Ukeda H
Kochi Univ. Nankoku Jpn
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Ukeda Hiroyuki
Department Of Bioresources Science Faculty Of Agriculture Kochi University
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CHIRAPART Anong
Department of Bioresources Science, Faculty of Agriculture, Kochi University
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KATOU Youko
Department of Bioresources Science, Faculty of Agriculture, Kochi University
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Kusunose H
Department Of Bioresources Science Faculty Of Agriculture Kochi University
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Kusunose Hirozo
Department Of Agricultural Chemistry Faculty Of Agriculture Kochi University
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Katou Youko
Department Of Bioresources Science Faculty Of Agriculture Kochi University
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Chirapart A
Department Of Bioresources Science Faculty Of Agriculture Kochi University
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Kusunose Hirozo
Department Of Bioresources Science Faculty Of Agriculture Kochi University
関連論文
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- Antioxidative Activities of Citrus Peel Essential Oils and Their Components against Linoleic Acid Oxidation
- Characteristic Aroma Components of Tosa-buntan (Citrus grandis Osbeck forma Tosa) Fruit
- Evaluation of Characteristic Aroma Compounds of Citrus natsudaidai Hayata (Natsudaidai) Cold-Pressed Peel Oil
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- Co-immobilization of Alcohol Dehydrogenase, Diaphorase and NAD and Its Application to Flow Injection Analytical System for Ethanol(Analytical Chemistry)
- The Co-immobilization of Alcohol Dehydrogenase, Diaphorase, and NAD on Glutaraldehyde-activated Sepharose(Biological Chemistry)
- MS Fragment Isotope Ratio Analysis for Evaluation of Citrus Essential Oils by HRGC-MS
- Relationship between the XTT Reducibility and Aminoreductone Formed during the Maillard Reaction of Lactose : the Detection of Aminoreductone by HPLC
- Effects of Several Variable Factors on the Isotope Ratio by HRGC-MS
- Isotope Ratio Analysis by HRGC-MS of Monoterpene Hydrocarbons from Citrus Essential Oils
- Reduction Mechanism of Tetrazolium Salt XTT by a Glucosamine Derivative(Food & Nutrition Science)
- Spectrophotometric Assay of Superoxide Anion Formed in Maillard Reaction Based on Highly Water-soluble Tetrazolium Salt
- Effect of Carnosine and Related Compounds on the Inactivation of Human Cu, Zn-Superoxide Dismutase by Modification of Fructose and Glycolaldehyde(Food & Nutrition Science)
- Isotope Ratio by HRGC-MS of Citrus junos Tanaka (Yuzu) Essential Oils: m/z 137/136 of Terpene Hydrocarbons
- Determination of Amino Group Based on Glutaraldehyde and XTT : Its Application to Protein Determination in Food
- Spectrophotometric Flow-Injection Analysis for Hypoxanthine Based on the Detection of Superoxide Anion
- Flow-Injection Assay of Superoxide Dismutase Based on the Reduction of Highly Water-Soluble Tetrazolium
- Spectrophotometric Assay for Superoxide Dismutase Based on the Reduction of Highly Water-soluble Tetrazolium Salts by Xanthine-Xanthine Oxidase
- Spectrophotometric Flow Injection Analysis of Superoxide Dismutase
- Inactivation of Cu, Zn-Superoxide Dismutase by Intermediates of Maillard Reaction and Glycolytic Pathway and Some Sugars
- Immunochemical Approach to Characterize Post-translational Modification of Serum Albumin Using Anti-glutaraldehyde-treated Serum Albumin Antibodies
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- Phenology and Morphology on a New Member of Japanese Gracilaria in Tosa Bay, Southern Japan
- Quality of the Seagrass Halophila ovalis on a Thai Intertidal Flat as Food for the Dugong
- Multivariate Analysis by Measurement of Peroxidase and Essential Oil Components in Citrus Flavedo
- Isozymic Analysis of Peroxidase and Esterase in Citrus Flavedo
- Volatile Constituents of Several Varieties of Pummelos and Characteristics among Citrus Species(Food & Nutrition)
- Effect of Oxygen on the Browning and Formation of Furfural in Yuzu Juice(Food & Nutrition)
- Effect of Storage on Quality Characteristics of Commercial Gracilaria Agars
- Characterization of Superoxide Anion Scavenging Compounds in Roselle (Hibiscus sabdariffa L.) Extract by Electron Spin Resonance and LC/MS
- Immobilized Enzyme-Based Microtiter Plate Assay for Ethanol in Alcoholic Beverages
- Effects of Storage Conditions on the Composition of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Essential Oil
- Characterization by GC-MS of Vietnamese Citrus Species and Hybrids Based on the Isotope Ratio of Monoterpene Hydrocarbons
- Characteristic Odor Components of Citrus reticulata Blanco (Ponkan) Cold-pressed Oil
- Assay of Angiotensin I-converting Enzyme-inhibiting Activity Based on the Detection of 3-Hydroxybutyrate with Water-soluble Tetrazolium Salt
- Flow Injection Determination of Xanthine Oxidase Inhibitory Activity and Its Application to Food Samples
- Metabolism of Benzoquinone by Yeast Cells and Oxidative Characteristics of Corresponding Hydroquinone : Application to Highly Sensitive Measurement of Yeast Cell Density by Using Benzoquinone and a Chemiluminescent Probe
- Electrochemical Measurement of Yeast Cell Density and Vitality Using 2,3,5-Trimethyll, 4-benzoquinone and Effect of Ethanol on the Metabolism of Quinone by Yeast Cells
- Characterization by GC–MS of Vietnamese Citrus Species and Hybrids Based on the Isotope Ratio of Monoterpene Hydrocarbons
- Electron Spin Resonance Analysis of Superoxide Anion Radical Scavenging Activity with Spin Trapping Agent, Diphenyl-PMPO
- Flow-Injection Assay of Catalase Activity
- Spectrophotometric Assay of Yeast Vitality Using 2, 3, 5, 6 - Tetramethyl - 1,4 - benzoquinone and Tetrazolium Salts
- Volatile Flavor Components of Ripe and Overripe Ki-mikans (Citrus flaviculpus Hort. ex Tanaka) in Comparison with Hyuganatsu (Citrus tamurana Hort. ex Tanaka)
- Reduction of Tetrazolium Salt XTT with UHT-Treated Milk: Its Relationship with the Extent of Heat-Treatment and Storage Conditions.
- Flow Injection Analysis of Lactose in Milk Using a Chemically Modified Lactose Electrode
- A Spectrophotometric Microtiter-Based Assay of the Ability of UHT-Treated Milk to Reduce XTT.
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