Lipid peroxidation-derived hepatotoxic aldehydes, 4-hydroxy-2E-hexenal in smoked fish meat products
スポンサーリンク
概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 2003-02-01
著者
-
Ms Munasinghe
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
-
Matsui Takanao
Department Of Applied Chemistry Faculty Of Engineering Miyazaki University
-
ICHIMARU KEN-ICHIRO
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture
-
RYUNO MIYO
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture
-
UEKI NOBUHIKO
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture
-
SUGAMOTO KAZUHIRO
Department of Applied Chemistry, Faculty of Engineering, Miyazaki University
-
KAWAHARA SATOSHI
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture
-
SAKAI TADASHI
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture
-
Ryuno Miyo
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
-
Ueki Nobuhiko
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
-
Kawahara Satoshi
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
-
Sugamoto Kazuhiro
Department Of Applied Chemistry Faculty Of Engineering Miyazaki University
-
Ichimaru Ken-ichiro
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
-
Sakai Tadashi
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
-
Munasinghe Deepthi
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture
関連論文
- Lipid peroxidation-derived hepatotoxic aldehydes, 4-hydroxy-2E-hexenal in smoked fish meat products
- Effects of NaCl on 4-Hydroxy-2-hexenal Formation in Yellowtail Meat Stored at 0℃
- The lipid peroxidation induced changes of protein in refrigerated yellowtail minced meat
- A Lipid Peroxidation-derived Aldehyde, 4-Hydroxy-2-nonenal and ω6 Fatty Acids Contents in Meats
- Effect of Bleeding on Lipid Oxidation in the Chub Mackerel Muscle
- Bile Pigments in the Bile of Freshwater Fish, Rainbow Trout, Tilapia, and Pejerrey(Biological Chemistry)
- The Effects of NaCl on Lipid Peroxidation-Derived Aldehyde, 4-Hydroxy-2-hexenal Formation in Boiled Yellowtail Meat
- Analysis of Bile Pigments in the Bile of Yellowtail and Eel by High Performance Liquid Chromatography(Biological Chemistry)
- Effect of Bleeding on Hemoglobin Contents and Lipid Oxidation in the Skipjack Muscle
- Influence of sodium chloride on superoxide dismutase activity and lipid peroxidation in refrigerated and frozen yellowtail meat
- Evaluation of beef tallow as a natural source of conjugated linoleic acid
- The Effects of NaCl on Lipid Peroxidation-Derived Aldehyde, 4-Hydroxy-2-hexenal Formation in Boiled Yellowtail Meat
- Effect of NaCl on the Lipid Peroxidation-Derived Aldehyde, 4-Hydroxy-2-nonenal, Formation in Boiled Pork
- 脂質過酸化由来アルデヒド, 4-ヒドロキシヘキセナールの細胞毒性及び凍結貯蔵ブリ筋肉中での変動
- Effect of Bleeding on Lipid Oxidation in the Chub Mackerel Muscle
- Effects of dietary supplementation with conjugated linoleic acid on fatty acid composition and lipid oxidation in chicken breast meat
- The investigation of probiotic potential of lactic acid bacteria isolated from traditional Mongolian dairy products
- Changes in water-holding capacity and textural properties of chicken gizzard stored at 4℃
- Application of Probiotics from Mongolian Dairy Products to Fermented Dairy Products and Its Effects on Human Defecation
- Effects of Oral Administration of Probiotics from Mongolian Dairy Products on the Th1 Immune Response in Mice
- Diterpene Para-Hydroquinone Compounds Derived from Cryptoquinone Inhibit Adipocyte Differentiation of Mouse 3T3-L1 Cells and Activate the Nrf2/ARE Pathway
- Syntheses of 4-phenylcoumarins containing a dimethylpyran ring.