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Takao Myoda

Showing results (1-10 of 25) with videos related to

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Food Chemistry|January 6, 2020
Characterization of key aroma compounds in aged garlic extractKazuki Abe, Yoji Hori, Takao Myoda
Experimental and Therapeutic Medicine|February 4, 2020
Volatile compounds of fresh and processed garlicKazuki Abe, Yoji Hori, Takao Myoda
Journal of Agricultural and Food Chemistry|January 15, 2021
Identification and Characterization of Sulfur Heterocyclic Compounds That Contribute to the Acidic Odor of Aged Garlic ExtractKazuki Abe, Takao Myoda, Satoshi Nojima
Die Nahrung|August 3, 2004
Preparation and functional properties of extracts from bee breadTakeshi Nagai, Toshio Nagashima, Takao Myoda, et al.
Journal of Natural Medicines|December 1, 2017
Botanical origin of Mei-gui Hua in Chinese marketsOchir Sarangowa, Makoto Nishizawa, Takao Myoda, et al.
Journal of Food Biochemistry|October 11, 2022
Protective effects of volatile components of aged garlic extract against ultraviolet B-induced apoptosis in human skin fibroblastsKazuki Abe, Kumiko Yamamoto, Takao Myoda, et al.
Bioscience, Biotechnology, and Biochemistry|May 6, 2017
Antimicrobial constituents of peel and seeds of camu-camu (Myrciaria dubia)Tai Kaneshima, Takao Myoda, Kazuki Toeda, et al.
Protein Expression and Purification|April 27, 2007
Overexpression and functional analysis of cold-active beta-galactosidase from Arthrobacter psychrolactophilus strain F2Tomoyuki Nakagawa, Ryoko Ikehata, Takao Myoda, et al.
Journal of Oleo Science|June 11, 2019
Seasonal Fluctuations of Aroma Components of Essential Oils from Larix leptolepisMikio Doi, Kazuki Toeda, Takao Myoda, et al.
International Journal of Molecular Medicine|January 14, 2005
Antioxidative ability in a linoleic acid oxidation system and scavenging abilities against active oxygen species of enzymatic hydrolysates from pollen Cistus ladaniferusTakeshi Nagai, Reiji Inoue, Nobutaka Suzuki, et al.
Pageof 3

Showing results (1-10 of 25) with videos related to

Sort By:
Pageof 3
Food Chemistry|January 6, 2020
Characterization of key aroma compounds in aged garlic extractKazuki Abe, Yoji Hori, Takao Myoda
Experimental and Therapeutic Medicine|February 4, 2020
Volatile compounds of fresh and processed garlicKazuki Abe, Yoji Hori, Takao Myoda
Journal of Agricultural and Food Chemistry|January 15, 2021
Identification and Characterization of Sulfur Heterocyclic Compounds That Contribute to the Acidic Odor of Aged Garlic ExtractKazuki Abe, Takao Myoda, Satoshi Nojima
Die Nahrung|August 3, 2004
Preparation and functional properties of extracts from bee breadTakeshi Nagai, Toshio Nagashima, Takao Myoda, et al.
Journal of Natural Medicines|December 1, 2017
Botanical origin of Mei-gui Hua in Chinese marketsOchir Sarangowa, Makoto Nishizawa, Takao Myoda, et al.
Journal of Food Biochemistry|October 11, 2022
Protective effects of volatile components of aged garlic extract against ultraviolet B-induced apoptosis in human skin fibroblastsKazuki Abe, Kumiko Yamamoto, Takao Myoda, et al.
Bioscience, Biotechnology, and Biochemistry|May 6, 2017
Antimicrobial constituents of peel and seeds of camu-camu (Myrciaria dubia)Tai Kaneshima, Takao Myoda, Kazuki Toeda, et al.
Protein Expression and Purification|April 27, 2007
Overexpression and functional analysis of cold-active beta-galactosidase from Arthrobacter psychrolactophilus strain F2Tomoyuki Nakagawa, Ryoko Ikehata, Takao Myoda, et al.
Journal of Oleo Science|June 11, 2019
Seasonal Fluctuations of Aroma Components of Essential Oils from Larix leptolepisMikio Doi, Kazuki Toeda, Takao Myoda, et al.
International Journal of Molecular Medicine|January 14, 2005
Antioxidative ability in a linoleic acid oxidation system and scavenging abilities against active oxygen species of enzymatic hydrolysates from pollen Cistus ladaniferusTakeshi Nagai, Reiji Inoue, Nobutaka Suzuki, et al.
Pageof 3