Generation of a β-Carboline Derivative, the Yellowish Precursor of Processed Radish Roots, from 4-Methylthio-3-butenyl Isothiocyanate and L-Tryptophan(Food & Nutrition)
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概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1990-07-23
著者
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川岸 舜朗
Department Of Food And Nutrition Sugiyama Jogakuen University
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川岸 舜朗
名古屋大学
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川岸 舜朗
Emeritus Professor Of Nagoya University
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KAWAKISHI Shunro
Department of Food Science and Technology, Nagoya University
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OZAWA Yoshio
Department of Health and Nutrition, Takasaki University of Health and Welfare
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UDA Yasushi
Department of Bioproductive Sciences, Utsunomiya University
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Uda Yasushi
Department Of Bioproductive Sciences Faculty Of Agriculture Utsunomiya University
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Uda Y
Niigata Coll. Niigata Jpn
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Uda Yasushi
Department Of Agricultural Chemistry Utsunomiya University
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Ozawa Yoshio
Department Of Health And Nutrition Takasaki University Of Health And Welfare
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OZAWA Yoshio
Gunma Women's Junior College
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Kawakishi Shunro
Department Of Food And Nutrition Sugiyama Jogakuen University
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- Antimicrobial Activities of Diterpene Dialdehydes, Constituents from Myoga (Zingiber mioga Roscoe), and Their Quantitative Analysis
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- Absorption and Excretion of the 8-Hydroxydaidzein in Rats after Oral Administration and Its Antioxidant Effect
- Oxidative Damage of Glycated Protein in the Presence of Transition Metal Ion(Food & Nutrition)
- Selective Oxidation of Tryptophan and Histidine Residues in Protein through the Copper-catalyzed Autoxidation of _L-Ascorbic Acid(Food & Nutrition)
- Quantitative Analysis of Yellow Pigment in Takuan-zuke and Their ABTS Radical Cation Scavenging Activity
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- メイラード反応はどこへ行く
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- Oxidative Depolymerization of Polysaccharides Induced by the Ascorbic Acid-Copper Ion Systems(Food & Nutrition)
- Effects of Isothiocyanates on Tumor Necrosis Factor-α Production by J774A. 1 (BALB/c macrophage) Cells
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- New Potent Antioxidative o-Dihydroxyisoflavones in Fermented Japanese Soybean Products
- Formation Mechanism for Potent Antioxidative o-Dihydroxyisoflavones in Soybeans Fermented with Aspergillus saitoi
- Potent Antioxidative Isoflavones Isolated from Soybeans Fermented with Aspergillus saitoi
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- Suppression of Hydrogen Peroxide-induced Cytotoxicity toward Chinese Hamster Lung Fibroblasts by Decylubiquinone, a Coenzyme Q Homolog
- Antioxidative and Prooxidative Activity of Caffeic Acid toward H_2O_2-induced DNA Strand Breakage Dependent on the State of the Fe Ion in the Medium
- Suppression of Hydrogen Peroxide-induced Mammalian Cytotoxicity by Nordihydroguaiaretic Acid
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- Identification of Enolated 2-Thioxo-3-pyrrolidinecarbaldehyde, a New Degradation Product of 4-Methylthio-3-butenyl Isothiocyanate(Food & Nutrition)
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- 活性酸素による食品蛋白質の酸化的劣化とその分子機構
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- 香辛料中に含まれる抗血小板因子
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- Effect of Pitching Yeast and Wort Preparation on Flavor Stability of Beer
- アマドリ化合物およびグリコシル化タンパク質の酸化的開裂
- タンパク質の酸化的傷害
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- Suppression of the Menadione-Induced Cytotoxicity toward Hepalclc7 Murine Hepatoma by Quinone Reductase Inducers
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- Optical Resolution of 1-(Methyl-sulfinyl)-propyl Alk(en)yl Bisulfides, Inhibitors of Platelet Aggregation Isolated from Onion(Food & Nutrition)
- Formation of 2,3-Dihydro-3,4-dihydroxy-5-acetylfuran in the Reaction between D-Fructose and β-Alanine(Food & Nutrition)
- Formation of 3-{N-(2-Formyl-5-hydromethylpyrrolyl)}-propionic Acid, 3-{N-(2-Methyl-3,6-dihydro-4,5,6-trihydroxyl)}-pyridine, and 3-Deoxyglucosone during the Millard Reaction between D-Fructose and β-Alanine
- モノブロムフェニルグルコシド類の放射線増感効果とそれらの水溶液の放射線分解
- Volatile Hydrolysis Products of Glucosinolates Occurring in Leaves and Seeds from Two Varieties of Artificial Brassica napus
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- Oxidative Degradation of β-Cyclodextrin Induced by an Ascorbic Acid-Copper Ion System
- Volatile Constituents Occurring in Autolyzed Leaves of Three Cruciferous Vegetables
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- Role of Active Oxygen Species in the Toxic Effects of Glucosone on Mammalian Cells.
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- Identification of a Nitric Oxide Generation-Stimulative Principle in Scutellariae radix