香辛料中の抗酸化物質について
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概要
- 論文の詳細を見る
- 公益社団法人 日本食品衛生学会の論文
- 2001-04-25
著者
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森光 康次郎
お茶の水女子大学大学院人間文化研究科
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森光 康次郎
お茶の水女子大学
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森三 康次郎
お茶の水女子大学
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Morimitsu Yasujiro
Lab. Of Food Chemistry Dep. Of Nutrition & Food Sci. Ochanomizu Univ.
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Morimitsu Yasujiro
Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka
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Morimitsu Yasujiro
Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka:la
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Morimitsu Y
Department Of Food And Nutritional Sciences Graduate School Of Humanities And Sciences Ochanomizu Un
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Morimitsu Yasujiro
Graduate School Of Humanities And Lab. Of Food Chemistry Ochanomizu Univ.
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Morimitsu Yasujiro
Laboratory Of Food Chemistry Faculty Of Humanities And Sciences Ochanomizu University
関連論文
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- トウガラシ辛味成分であるカプサイシンの受容体(TRPV1)を活性化する食品成分
- スウィーティオパイナップルの香りに寄与する成分
- Anthocyanin Compounds in Japanese Ginger (Zingiber officinale Roscoe) and Their Quantitative Characteristics
- 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
- Phenylethylamine-Induced Generation of Reactive Oxygen Species and Ascorbate Free Radicals in Tobacco Suspension Culture: Mechanism for Oxidative Burst Mediating Ca^ Influx
- A Novel Labdane-Type Trialdehyde from Myoga (Zingiber mioga Roscoe) That Potently Inhibits Human Platelet Aggregation and Human 5-Lipoxygenase
- Antimicrobial Activities of Diterpene Dialdehydes, Constituents from Myoga (Zingiber mioga Roscoe), and Their Quantitative Analysis
- Labdane-type Diterpene Dialdehyde, Pungent Principle of Myoga, Zingiber mioga Roscoe(Food & Nutrition Science)
- Protein Glycation Inhibitors from Thyme (Thymus vulgaris)
- New Potent Antioxidative o-Dihydroxyisoflavones in Fermented Japanese Soybean Products
- Potent Antioxidative Isoflavones Isolated from Soybeans Fermented with Aspergillus saitoi
- USF-19A, a New Lipoxygenase Inhibitor from Streptomyces sp.
- New Indophenol-reducing 1,3-Dicarbonyl Compound from Streptomyces
- 食品の機能性から調理を考える(調理と健康)(平成15年度大会 公開シンポジウム講演)
- 沖縄産香辛料植物の食中毒菌増殖抑制作用
- 香辛料中の抗酸化物質について
- Potent Odorants Characterize the Aroma Quality of Leaves and Stalks in Raw and Boiled Celery
- Ansamycin Antibiotics as Free Radical Scavengers Isolated from Streptomyces by Using the Bactericidal Action of the Hydroxyl Radical
- The Formation Mechanism by Yeast of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in Miso
- Isolation of Antioxidative Phenolic Glucosides from Lemon Juice and Their Suppressive Effect on the Expression of Blood Adhesion Molecules
- Mioganal, a Novel Pungent Principle in Myoga (Zingiber mioga Roscoe) and a Quantitative Evaluation of Its Pungency
- Aliphatic Aldehyde Reductase Activity Related to the Formation of Volatile Alcohols in Vietnamese Coriander Leaves
- Identification of medicinal Dendrobium species by phylogenetic analyses using matK and rbcL sequences
- New Antioxidative Indophenol-reducing Phenol Compounds Isolated from the Mortierella sp. Fungus
- Two Oxazolyl Compounds and a Monosubstituted α-Pyrone as Free-radical Scavengers Isolated from a Fungus
- Development of a simple and rapid extraction method of glucosinolates from radish roots
- Optical Resolution of 1-(Methyl-sulfinyl)-propyl Alk(en)yl Bisulfides, Inhibitors of Platelet Aggregation Isolated from Onion(Food & Nutrition)
- Glucosinolate profiles in cabbage (Brassica oleracea var. capitata) cultivars and their effect on the induction of a phase 2 detoxification enzyme
- Bioactive Phenolic Compounds from Catharanthus roseus and Vinca minor
- わさびの効用と、薬味としての効果 (特集 薬味)
- 加工時に黄変しないダイコン新品種の開発