Role of Free Radicals in Chemiluminescence Generation during the Beer Oxidation Process(Food & Nutrition)
スポンサーリンク
概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1990-08-23
著者
-
川岸 舜朗
Department Of Food And Nutrition Sugiyama Jogakuen University
-
川岸 舜朗
名古屋大学
-
川岸 舜朗
Emeritus Professor Of Nagoya University
-
KANEDA HIROTAKA
Brewing Research Laboratories, Sapporo Breweries Ltd.
-
KANO YUKINOBU
Brewing Research Laboratories, Sapporo Brewies Ltd.,
-
OSAWA Toshihiko
Department of Food Science and Technology, Nagoya University
-
KAWAKISHI Shunro
Department of Food Science and Technology, Nagoya University
-
Kano Yukinobu
Brewing Research Laboratories Sapporo Brewies Ltd.
-
Kamimura Minoru
Brewing Research Laboratories Sapporo Breweries Ltd.
-
Osawa Toshihiko
Department Of Applied Physics Tokyo University Of Agriculture And Technology
-
KANEDA Hirotaka
Frontier Laboratories of Value Creation, Sapporo Breweries
-
Kaneda H
Frontier Laboratories Of Value Creation Sapporo Breweries
-
Kawakishi Shunro
Department Of Food And Nutrition Sugiyama Jogakuen University
-
Kaneda Hirotaka
Brewing Research Laboratories Sapporo Breweries Ltd.
-
OSAWA Toshihiko
Department of Applied Biological Science, Nagoya University
関連論文
- タマリンド種皮抽出物の抗酸化性
- テトラヒドロ-β-カルボリン誘導体からの黄色色素の生成に及ぼすpH,金属及びアスコルビン酸の影響
- 塩漬け大根中のβ-カルボリン骨格を有する黄色色素の生成とその性質
- 低水文系食品の焙焼過程における加熱反応生成物に及ぼす種々のアミノ酸の影響について
- 低水分系におけるタンパク質と糖の加熱香気成分について(食品-化学(香気, 変異原-)
- クッキ-調製における原材料配合条件の相違による加熱反応生成物について
- Characterization of Factors That Transform Linoleic Acid into Di- and Trihydroxyoctadecenoic Acids in Mash
- Behavior of Mono-, Di-, and Trihydroxyoctadecenoic Acids during Mashing and Methods of Controlling Their Production
- The Production of Linoleic and Linolenic Acid Hydroperoxides during Mashing
- Prunusols A and B, Novel Antioxidative Tocopherol Derivatives Isolated from the Leaf Wax of Prunus grayana Maxim.(Organic Chemistry)
- New Potent Antioxidative Hydroxyflavanones Produced with Aspergillus saitoi from Flavanone Glycoside in Citrus Fruit(Food & Nutrition Science)
- Effects of Hop Water Extracts on Hemagglutination Reaction of Influenza A Virus and Influenza A Virus-Induced Mortality in Mice
- Inhibitory Effect of Histamine H_3-Receptor Antagonist Cimetidine against Copper(II)/Ascorbate-mediated Protein Damage(Food & Nutrition)
- Stimulation of Iron/Ascorbate-dependent Lipid Peroxidation by Histamine(Food & Nutrition)
- Allium cepa(タマネギ)摩砕物中の血小板凝集阻害活性物質について(有機化学・天然化学-生理活性物質(動物・その他)-)
- Effects of Polyphenol Substances Derived from Theobroma cacao on Gastric Mucosal Lesion Induced by Ethanol
- Identification and Functional Analyses of Two cDNAs That Encode Fatty Acid 9-/13-Hydroperoxide Lyase (CYP74C) in Rice
- Characterization of 9-Fatty Acid Hydroperoxide Lyase-Like Activity in Germinating Barley Seeds That Transforms 9(S)-Hydroperoxy-10(E),12(Z)-octadecadienoic Acid into 2(E)-Nonenal
- 糖類によるアリルイソチオシアナートの分解抑制
- Absorption and Excretion of the 8-Hydroxydaidzein in Rats after Oral Administration and Its Antioxidant Effect
- Expression and Characterization of Endopeptidase in Suspension-cultured Cells of French Bean
- 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)
- 2-[3-(2-Thioxopyrrolidin-3-ylidene)methyl]-tryptophan, a Novel Yellow Pigment in Salted Radish Roots(Food & Nutrition Science)
- メイラード反応はどこへ行く
- Cimetidine Anti-ulcer Drug as a Powerful Hydroxyl Radical Scavenger(Food & Nutrition)
- タンパク質の酸化的傷害 (食品・生体成分と金属イオンとのかかわりあい)
- 活性酸素に対するイミダゾール関連化合物の反応性とその酸化抑制作用(食品-化学(相互作用)-)
- 金属イオン存在下過酸化水素によるタンパク質の特異的酸化(食品-化学(相互作用)-)
- 糖関連物質-金属イオン系によるタンパク質の酸化的劣化(食品-化学(相互作用)-)
- アミノカルボニル反応生成物による金属イオン存在下でのタンパク質の酸化的劣化(食品-化学(相互作用)-)
- 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
- Retarding Effects of Cyclodextrins on the Decomposition of Organic Isothiocyanates in an Aqueous Solution
- Reactivity of Amylose and Dextran in Metal-Catalyzed Hydroxyl Radical Generating Systems(Food & Nutrition)
- 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
- Inhibitory Effects of Caffeic Acid Ethyl Ester on H_2O_2-induced Cytotoxicity and DNA Single-strand Breaks in Chinese Hamster V79 Cells
- 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
- Occurrence of Stereoisomers of 1-(2'-Pyrrolidinethione-3'-yl)-1,2,3,4-tetrahydro-β-carboline-3-carboxylic Acid in Fermented Radish Roots and Their Different Mutagenic Properties
- Oxidation Product Derived from a Tetrahyro-β-carboline Derivative, the Yellowish Precursor of Processed Radish Root
- Generation of a β-Carboline Derivative, the Yellowish Precursor of Processed Radish Roots, from 4-Methylthio-3-butenyl Isothiocyanate and L-Tryptophan(Food & Nutrition)
- Isolation and Identification of a Novel β-Carboline Derivative in Salted Radish Roots, Raphanus sativus L.(Food & Nutrition)
- Identification of Enolated 2-Thioxo-3-pyrrolidinecarbaldehyde, a New Degradation Product of 4-Methylthio-3-butenyl Isothiocyanate(Food & Nutrition)
- OXIDATION REACTION OF AMINO ACID DERIVATIVES CATALYZED BY COPPER (II) AND IRON (II)-COMPLEX
- The Hydroxyl Radical Generated by an Iron (II)/EDTA/Ascorbate System Preferentially Attacks Tryptophan Residues of the Protein(Food & Nutrition)
- Oral Administration of Heat-Killed Lactobacillus brevis SBC8803 Ameliorates the Development of Dermatitis and Inhibits Immunoglobulin E Production in Atopic Dermatitis Model NC/Nga Mice(Pharmacology)
- Flavonoid Glycosides Extracted from Hop (Humulus lupulus L.) as Inhibitors of Chemical Mediator Release from Human Basophilic KU812 Cells
- Construction of Flocculent Yeast Cells (Saccharomyces cerevisiae) by Mating or Protoplast Fusion Using a Yeast Cell Containing the Flocculation Gene FL05(Microbiology & Fermentation Industry)
- Molecular Cloning of a Flocculation Gene in Saccharomyces cerevisiae(Microbiology & Fermentation Industry)
- 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
- 咀嚼と生体調節機能の発現
- ネギ属植物の「におい」形成とその生理的意義 (酵素とフレ-バ--2-香辛野菜のフレ-バ-形成)
- Effects of Polyphenol Oxidase Activity in Wheat Flour on Protein-Bound 5-S-Cysteinyldopa Formation in Gluten
- Desmutagenic Action of Food Components on Mutagens Formed by the Sorbic Acid/Nitrite Reaction(Food & Nutrition)
- Role of Fermentation Conditions on Flavor Stability of Beer
- 活性酸素の生成・消去・作用-3-活性酸素と蛋白質
- 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 (食品・生体成分と金属イオンとのかかわりあい)
- 香辛料中に含まれる抗血小板因子
- Role of Free Radicals in Chemiluminescence Generation during the Beer Oxidation Process(Food & Nutrition)
- A Novel Antioxidative Synergist Isolated from Osbeckia chinensis L.(Organic Chemistry)
- Immobilization of Yeast with Hollow PVA Gel Beads
- Kinetic and Thermodynamic Analyses of the Cyclodextrin-Allyl Isothiocyanate Inclusion Complex in an Aqueous Solution
- Decomposition Rate of Allyl Isothiocyanate in Aqueous Solution
- Structure of Novel Antioxidative Lignan Glucosides Isolated from Sesame Seed
- 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
- Screening for Antioxidative Activity of Edible Pulses
- Relationship between the Integrated Intensity of the Power Spectrum of Scattered Light and Tissue Blood Volume by the Dynamic Light Scattering Method
- Adsorption to or Desorption of Beer Components from a Lipid Membrane Related to Sensory Evaluation
- Clinical Effects of a Hop Water Extract on Japanese Cedar Pollinosis during the Pollen Season : A Double-Blind, Placebo-Controlled Trial
- Effects of a Hop Water Extract on the Compound 48/80-Stimulated Vascular Permeability in ICR Mice and Histamine Release from OVA-Sensitized BALB/c Mice
- Antimicrobial Substance, 3',4'-Dihydroxyacetophenone, in Coffee Residue
- 放射線照射によりフルクトース水溶液中に生成する褐変活性物質
- Effect of Doubling Fermentation Method on Sulfite Content in Beer
- 老化促進モデルマウス (SAM) を用いたゴマの老化抑制効果について
- アミノカルボニル反応におよぼす放射線照射の影響
- 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
- The Antioxidative Substances in Cacao Liquor
- Antioxidative Mechanism and Apoptosis Induction by 3-Hydroxyanthranilic Acid, an Antioxidant in Indonesian Food Tempeh, in the Human Hepatoma-Derived Cell Line, HuH-7
- Characteristics of Antioxidative Flavonoid Glycosides in Lemon Fruit
- Lipid Peroxidation of Liposome Induced by Glucosone.
- Antioxidative Defense Systems in Rice Hull against Damage Caused by Oxygen Radicals
- Oxidative Degradation of β-Cyclodextrin Induced by an Ascorbic Acid-Copper Ion System
- Effects of long-term supplementation with tetrahydrocurcumin and branched-chain amino acids on glucose tolerance and muscle protein content in mature rats
- Screening for Antioxidative Activity of Crude Drugs
- Antioxidative Flavonoids Isolated from Osbeckia chinensis L.
- Role of Active Oxygen Species in the Toxic Effects of Glucosone on Mammalian Cells.
- Suppression of Hydrogen Peroxide-Induced Cytotoxicity toward Chinese Hamster Lung Fibroblasts by Chemically Modified Curcumin.
- Isolation of Eriocitrin(Eriodictyol 7-rutinoside) from Lemon Fruit(Citrus limon BURM. f.) and Its Antioxidative Activity.
- Suppressive Effect of Components in Lemon Juice on Blood Pressure in Spontaneously Hypertensive Rats.
- Radiolytic Chain Reaction of m-Iodophenyl β-D-glucoside with Radical Anion of Carbon Dioxide Produced from Formate
- Studies on Antioxidative Substances in Sesame Seed