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Bioscience, Biotechnology, and Biochemistry
|
January 28, 2004
Mac1 positive cells are required for enhancement of splenocytes proliferation caused by bisphenol a
Masao Goto, Hiroshi Ono, Yuko Takano-Ishikawa, et al.
The Journal of Biological Chemistry
|
October 10, 2002
Guanine nucleotides guanosine 5'-diphosphate 3'-diphosphate and GTP co-operatively regulate the production of an antibiotic bacilysin in Bacillus subtilis
Takashi Inaoka, Kosaku Takahashi, Mayumi Ohnishi-Kameyama, et al.
Journal of Agricultural and Food Chemistry
|
December 7, 2006
Behavior of glucosinolates in pickling cruciferous vegetables
Chise Suzuki, Mayumi Ohnishi-Kameyama, Keisuke Sasaki, et al.
Carbohydrate Research
|
June 29, 2022
Isomerization of 6-O-substituted glucose and fructose under neutral pH conditions and subsequent β-elimination reactions
Kazuhiro Chiku, Ayaka Ohfuji, Nozomi Ohtake, et al.
Journal of Agricultural and Food Chemistry
|
August 20, 2011
Isolation and identification of flavonoids accumulated in proanthocyanidin-free barley
Hiroshi Nakano, Naoyuki Kawada, Mitsuru Yoshida, et al.
Food Chemistry
|
November 12, 2021
Potential application of light element stable isotope ratio in crude fiber for geographical origin verification of raw and cooked kabocha pumpkin (Cucurbita maxima)
Mitsuru Yoshida, Ayane Tabata, Takumi Niino, et al.
Food Safety (Tokyo, Japan)
|
October 2, 2020
Elution of Radioactive Cesium from Tofu by Water Soaking
Mitsuru Yoshida, Hitomi Kaino, Saori Shidara, et al.
Journal of Agricultural and Food Chemistry
|
January 23, 2003
Caffeic acid derivatives in the roots of yacon (Smallanthus sonchifolius)
Makiko Takenaka, Xiaojun Yan, Hiroshi Ono, et al.
Food Safety (Tokyo, Japan)
|
June 26, 2023
Acrylamide in Cooked Sprouts of Mung Bean (<i>Vigna radiata</i>)
Kazuhiro Chiku, Ai Yamada, Yui Shibasaki, et al.
Journal of Agricultural and Food Chemistry
|
March 2, 2006
Phenolic constituents in the fruits of Cinnamomum zeylanicum and their antioxidant activity
G K Jayaprakasha, Mayumi Ohnishi-Kameyama, Hiroshi Ono, et al.
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of 7
Search research articles
Search
Showing results (21-30 of 68) with videos related to
Sort By:
Page
of 7
Bioscience, Biotechnology, and Biochemistry
|
January 28, 2004
Mac1 positive cells are required for enhancement of splenocytes proliferation caused by bisphenol a
Masao Goto, Hiroshi Ono, Yuko Takano-Ishikawa, et al.
The Journal of Biological Chemistry
|
October 10, 2002
Guanine nucleotides guanosine 5'-diphosphate 3'-diphosphate and GTP co-operatively regulate the production of an antibiotic bacilysin in Bacillus subtilis
Takashi Inaoka, Kosaku Takahashi, Mayumi Ohnishi-Kameyama, et al.
Journal of Agricultural and Food Chemistry
|
December 7, 2006
Behavior of glucosinolates in pickling cruciferous vegetables
Chise Suzuki, Mayumi Ohnishi-Kameyama, Keisuke Sasaki, et al.
Carbohydrate Research
|
June 29, 2022
Isomerization of 6-O-substituted glucose and fructose under neutral pH conditions and subsequent β-elimination reactions
Kazuhiro Chiku, Ayaka Ohfuji, Nozomi Ohtake, et al.
Journal of Agricultural and Food Chemistry
|
August 20, 2011
Isolation and identification of flavonoids accumulated in proanthocyanidin-free barley
Hiroshi Nakano, Naoyuki Kawada, Mitsuru Yoshida, et al.
Food Chemistry
|
November 12, 2021
Potential application of light element stable isotope ratio in crude fiber for geographical origin verification of raw and cooked kabocha pumpkin (Cucurbita maxima)
Mitsuru Yoshida, Ayane Tabata, Takumi Niino, et al.
Food Safety (Tokyo, Japan)
|
October 2, 2020
Elution of Radioactive Cesium from Tofu by Water Soaking
Mitsuru Yoshida, Hitomi Kaino, Saori Shidara, et al.
Journal of Agricultural and Food Chemistry
|
January 23, 2003
Caffeic acid derivatives in the roots of yacon (Smallanthus sonchifolius)
Makiko Takenaka, Xiaojun Yan, Hiroshi Ono, et al.
Food Safety (Tokyo, Japan)
|
June 26, 2023
Acrylamide in Cooked Sprouts of Mung Bean (<i>Vigna radiata</i>)
Kazuhiro Chiku, Ai Yamada, Yui Shibasaki, et al.
Journal of Agricultural and Food Chemistry
|
March 2, 2006
Phenolic constituents in the fruits of Cinnamomum zeylanicum and their antioxidant activity
G K Jayaprakasha, Mayumi Ohnishi-Kameyama, Hiroshi Ono, et al.
Page
of 7