わさびの効用と、薬味としての効果 (特集 薬味)
スポンサーリンク
概要
著者
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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
- 黒米および赤米中の酸化ストレス抑制物質と炊飯過程における化学的変化
- イソチオシアネート類の第二相解毒酵素誘導による発癌抑制 (癌の化学予防最前線)
- 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