337 results on '"Murata, Masatsune"'
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2. Browning and pigmentation in food through the Maillard reaction
3. Advances in Glycation: from food to human health and disease
4. クロロゲン酸の命名
5. What are melanoidins, polymers in food?
6. Formation scheme and some properties of a thiamine-derived pigment, pyrizepine, formed through the Maillard reaction
7. Acrylamide formation during pan-frying of mung bean sprouts
8. Food chemistry and biochemistry of enzymatic browning
9. Comparative Analysis of the Extradiol Ring-Cleavage Dioxygenase LigB from Arabidopsis and 3,4-Dihydroxyphenylalanine Dioxygenase from Betalain-Producing Plants
10. Evaluation of bactericidal effects of chlorogenic or hydroxycinnamic acid derivatives and soluble coffee under low pH or gastric acid conditions
11. Browning of Maillard reaction systems containing xylose and 4-hydroxy-5-methyl-3(2H)-furanone
12. Hepatic cytochrome P450 mediates interaction between warfarin and Coleus forskohlii extract in vivo and in vitro
13. Browning and pigmentation in food through the Maillard reaction
14. Relationship between lactose utilization of lactic acid bacteria and browning of cheese during storage
15. Analyses of Factors Affecting the Browning of Model Processed Cheese during Storage
16. Coleus forskohlii Extract Attenuated the Beneficial Effect of Diet-Treatment on NASH in Mouse Model
17. Food Chemistry Study on Enzymatic Browning and the Maillard Reaction
18. Distribution of Pyrrolothiazolate, a Pigment Formed through the Maillard Reaction between Cysteine and Glucose, in Foods and Beverages and Some of Its Properties
19. Bactericidal Effects of Coffee and Chlorogenic Acid on Escherichia coli and Salmonella spp. under Low pH or Gastric Acid Conditions
20. Characterization of Metal Chelating Compounds in Soluble Coffee
21. Inhibition of Cariogen Glucan Synthesis by Maillard Reaction Product of Beer
22. Characterization of Food Melanoidin
23. Characterization of Model Melanoidin by Lectin Affinity and Immunochemistry
24. Cu(II) Chelating Activity of Glucose-Lysine Model Melanoidin
25. A Novel Yellow Pigment, Furpipate, Derived from Lysine and Furfural
26. Maillard Reaction and Browning: Chemistry of Browning Reaction between Saccharides and Amino Acids
27. A Low-Molecular Weight Maillard Pigment from Beer was Identified as Perlolyrine, a Maillard Reaction Product from Tryptophan
28. Separation and Characterization of Metal Chelating Compounds in Coffee
29. Browning of Maillard reaction systems containing xylose and 4-hydroxy-5-methyl-3(2H)-furanone.
30. Novel Maillard Pigment, Furpenthiazinate, Having Furan and Cyclopentathiazine Rings Formed by Acid Hydrolysis of Protein in the Presence of Xylose or by Reaction between Cysteine and Furfural under Strongly Acidic Conditions
31. A novel thiamine-derived pigment, pyrizepine, formed by the Maillard reaction
32. Enzymatic Browning and Polyphenol Oxidase of Mung Bean Sprout during Cold Storage
33. Factors Affecting the Suitability of Boiled Pasta with Tomato Sauce for Eating
34. Inhibitory effects of food additives derived from polyphenols on staphylococcal enterotoxin A production and biofilm formation by Staphylococcus aureus
35. Interaction between Various Apple Procyanidin and Staphylococcal Enterotoxin A and Their Inhibitory Effects on Toxin Activity
36. Two novel pyrrolooxazole pigments formed by the Maillard reaction between glucose and threonine or serine
37. Galactose Is the Limiting Factor for the Browning or Discoloration of Cheese during Storage
38. Production of Staphylococcal Enterotoxin A in Cooked Rice and Limitation of its Organoleptic Detection
39. 4-Hydroxy-5-Methyl-3(2H)-Furanone (HMFO) Contributes to Browning in the Xylose-Lysine Maillard Reaction System
40. Plant-Derived Polyphenols Interact with Staphylococcal Enterotoxin A and Inhibit Toxin Activity
41. Cloning of Phenylalanine Ammonia-lyase and its Role in Enzymatic Browning of Mung Bean Sprout during Cold Storage
42. Formation scheme and antioxidant activity of a novel Maillard pigment, pyrrolothiazolate, formed from cysteine and glucose
43. Isolation, identification, and formation conditions of a novel Maillard yellowish pigment, pyrrolothiazolate
44. Effects of Sugar and Buffer Types, and pH on Formation of Maillard Pigments in the Lysine Model System
45. Annual Report 2007(MURATA Masatsune)
46. Protein-bound polysaccharide-K reduces the proportion of regulatory T cells in vitro and in vivo
47. Why Food-Poisoning Bacteria Attached to Shredded Cabbage Are Not Efficiently Disinfected by Sodium Hypochlorite (NaClO)
48. Temperature Dependence of the Production of Staphylococcal Enterotoxin A byStaphylococcus aureus
49. Formation and distribution of 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone, a pigment, an aroma and a biologically active compound formed by the Maillard reaction, in foods and beverages
50. Formation mechanism and characterization of dilysyl-dipyrrolones, the Maillard-type yellow pigments
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