Keizo Arihara
7PUBLICATIONS
8CO-AUTHORS
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Publications (7)
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|Jan 16, 2026
The Antioxidant and Antiaging Properties of Maillard Reaction Products Derived From Dipeptide Lys-Leu in Caenorhabditis elegans.Yaqi Jia, Issei Yokoyama, Yusuke Komiya
|Jun 16, 2023
Effects of the dipeptides comprising leucine and lysine on lifespan and age-related stress in Caenorhabditis elegans.Issei Yokoyama, Ou Setoyama, Yaqi Jia
|Feb 14, 2023
Comparison of 2,5-dimethyl-4-hydroxy-3(2H)-furanone, a volatile odor compound generated by the Maillard reaction, in cooked meat of various animal species and parts.Issei Yokoyama, Motoko Ohata, Yusuke Komiya
|Jul 22, 2020
Correlation between skeletal muscle fiber type and responses of a taste sensing system in various beef samples.Yusuke Komiya, Wataru Mizunoya, Kurumi Kajiwara
|Jun 06, 2020
2,3-Dimethylpyrazine (3DP) and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) generated by the Maillard reaction in foods affect autonomic nervous activity and central nervous activity in human.Motoko Ohata, Lanxi Zhou, Yukihiro Yada
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