アミノカルボニル反応 - 褐色色素メラノイジンの生成機構 -
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概要
- 論文の詳細を見る
- 2001-10-01
著者
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早瀬 文孝
明治大学農学部農芸化学科
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早瀬 文孝
日清ファルマ健康科学研究所
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早瀬 文孝
明治大学農学部
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Hayase Fumitaka
Department Of Agricultural Chemistry The University Of Tokyo:(present Address) Department Of Agricul
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Hayase Fumitaka
Department Of Agricultural Chemistry The University Of Tokyo : (present Address) Department Of Agric
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Hayase Fumitaka
Central Research Laboratories Asahi Breweries Ltd.
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Hayase F
Department Of Agricultural Chemistry Meiji University
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Hayase Fumitaka
Dep. Of Agricultural Chemistry Fac. Of Agriculture Meiji Univ.
関連論文
- 味噌の食後血糖に及ぼす影響
- 和牛肉と輸入牛肉の香気成分
- 和牛香の香気成分の分析
- 味噌の食後血糖に及ぼす影響
- Desmutagenicity of Melanoidins against Various Kinds of Mutagens and Activated Mutagens
- Absorption and Distribution of [^14C] Melanoidins in Rats and the Desumtagenicity of Absorbed Melanoidins against Trp-P-1
- ヘキサナールによるN^α-アセチルトリプトファン分子間架橋の形成(食品-化学(脂質)-)
- 食品加工中のメイラード反応初期段階に対する塩類の影響
- 食品中のグリコトキシン (特集 グリケーション--食品から臨床へ)
- Analyses of the Chemical Structures of Melanoidins by ^C NMR, ^C and ^N CP-MAS NMR Spectrometry(Food & Nutrition)
- Identification of Blue Pigment Formed in a D-Xylose-Glycine Reaction System
- Identification of the Modified Structure of Arginine Residues in Proteins with 3-Deoxyglucosone, a Maillard Reaction Intermediate
- Contribution to Stale Flavor of 2-Furfuryl Ethyl Ether and Its Formation Mechanism in Beer
- Kinetic Aspects of the Blue Pigment Formation in a Maillard Reaction between D-Xylose and Glycine(Food & Nutrition)
- New Method for Analyzing the Volatiles in Beer
- Evaluation by a Multivariate Analysis of the Stale Flavor Formed while Storing Beer
- Evaluation by Multivariate Analysis of Off-flavor in Headspace Volatiles Formed during Storage of Beer(Food & Nutrition)
- メイラード反応による活性酵素の生成と消去
- Polymerization of Proteins Caused bt Reaction with Sugars and the Formation of 3-Deoxyglucosone under Physiological Conditions(Food & Nutrition)
- Purification and Characterization of NADPH-dependent 2-Oxoaldehyde Reductase from Chicken Liver(Biological Chemistry)
- Identification of an Intermediate Product and Formation Mechanisms of Cross-linking Compounds from N^α-Acetyltryptophan and Hexanal(Food & Nutrition)
- Novel Cross-linking Compounds Formed through the Reaction of N^α-Acetyltryptophan with Hexanal(Food & Nutrition)
- Responsibility of 3-Deoxyglucosone for the Glucose-Induced Polymerization of Proteins(Food & Nutrition)
- Characterization of Tryptophan Derivatives from the Reaction of N^α-Acetyl-tryptophan with Carbonyl Compounds(Food & Nutrition)
- Modification of Lysine Residues to Alkyl-substituted Pyridiniums on Exposure of Proteins to Vaporized Hexanal(Food & Nutrition)
- Isolation and Identification of 5-Methyl-imidazolin-4-one Derivative as Glyceraldehyde-Derived Advanced Glycation End Product
- Cytotoxicity and Oxidative Stress Induced by the Glyceraldehyde-related Maillard Reaction Products for HL-60 Cells
- Protective Effect of Blue-M1 against Oxidative Stress on COS-1 Cells
- アミノカルボニル反応 - 褐色色素メラノイジンの生成機構 -
- Formation of N-(1-Oxo-2,4,5,6-hydroxyhexyl)-2'-deoxyguanosine by the Reaction of 2'-Deoxyguanosine with 3-Deoxyglucosone
- Suppression of Cell-cycle Progression during the S Phase of Rat Fibroblasts by 3-Deoxyglucosone, a Maillard Reaction Intermediate
- Novel Imidazolone Compound Formed by the Advanced Maillard Reaction of 3-Deoxyglucosone and Arginine Residues in Proteins
- Uptake of Proteins Modified with 3-Deoxyglucosone, a Maillard Reaction Intermediate, by the Type I Macrophage Scavenger Receptor
- Aldose Reductase from Porcine Liver Metabolizing 3-Deoxyglucosone, a Maillard Reaction Intermediate
- Scavenging of Active Oxygen Species by Glycated Proteins
- Precipitate-forming Reaction of β-(1→4)-D-Glucanase(I) in Malt(Biological Chemistry)
- Identification and Determination of α-Dicarbonyl Compounds Formed in the Degradation of Sugars
- The Formation of Argpyrimidine in Glyceraldehyde-Related Glycation
- Detection and Determination of Glyceraldehyde-Derived Pyridinium-Type Advanced Glycation End Product in Streptozotocin-Induced Diabetic Rats
- Purification and Characterization of NAD-dependent Alcohol Dehydrogenase and NADH-dependent 2-Oxoaldehyde Reductase from Parsley(Food & Nutrition)
- Identification of Red Pigments Formed in a D-Xylose-glycine Reaction System
- Identification of a Novel Blue Pigment as a Melanoidin Intermediate in the D-Xylose-Glycine Reaction System
- Purification and Characterization of NADPH-dependent 2-Oxoaldehyde Reductase from Parsley(Food & Nutrition)
- Scavenging of Active Oxygens by Melanoidins(Food & Nutrition)
- 3-Deoxyglucosone-metabolizing Enzymes in Plants: NADPH-dependent 2-Oxoaldehyde Reductase of Parsley(Foof & Nutrition)
- メイラード反応による着色機構 : メラノイジン前駆体 Blue-M1 と褐変との関わりを探る
- 大麦の炊飯香気の特徴に寄与する成分