Výsledky vyhledávání

Heat Deterioration of Phospholipids. V. A New Rearrangement Reaction of Sugars and Phosphatidylethanolamine

Autor: Yoshihito Kasahara, Nobutoshi Hamaguchi, Hen-Sik Koh, Takehiko Tsuji, Yosuke Yokoyama, Akihito Hayashi, Shin-ichi Tebayashi, Chul-Sa Kim

Publikováno v: Journal of Oleo Science. 56:277-281

Novel four 2,3-dihydro-1H-imidazo[1,2-a]pyridine-4-ylium derivatives were obtained with increase of UV absorption at 350 nm and browning of the solution by heating paste lecithin from soybean (SL) in octane. These four derivatives were formed by reac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::573ba21b7f9aae869f7157513eb33106
https://doi.org/10.5650/jos.56.277

Zobrazit plný text záznamu

Heat Deterioration of Phospholipids. III. Thermally Deteriorated Products from Phosphatidylethanolamine and Hexose

Autor: Yoshihito Kasahara, Chul-Sa Kim, Akihito Hayashi, Ryoji Sono, Shin-ichi Tebayashi, Hen-Sik Koh, Nobutoshi Hamaguchi

Publikováno v: Journal of Oleo Science. 55:503-509

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d03c85829ef257f96352541d220f260d
https://doi.org/10.5650/jos.55.503

Zobrazit plný text záznamu

Heat Deterioration of Phospholipids. IV. Thermally Deteriorated Products from Phosphatidylethanolamine and Several Sugars

Autor: Akihito Hayashi, Yoshihito Kasahara, Chul-Sa Kim, Hen-Sik Koh, Yosuke Yokoyama, Nobutoshi Hamaguchi, Shin-ichi Tebayashi, Ryoji Sono

Publikováno v: Journal of Oleo Science. 55:607-613

Novel four 2,3-dihydro-1H-imidazo[1,2-a]pyridine-4-ylium derivatives were formed by reaction of PE and hexose or oligosaccharides including of hexose moiety in soybean lecithin with increase of UV absorption at 350 nm and browning of the solution. Th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8cb8568340525a32edc0e7d7c3aeee9f
https://doi.org/10.5650/jos.55.607

Zobrazit plný text záznamu

Heat Deterioration of Phospholipids I: Decomposition of Soybean Lecithin and Formation of New Products by Heating

Autor: Michio Horiike, Seishiro Sakamoto, Nobutoshi Hamaguchi, Ryoji Sono, Shin-ichi Tebayashi, Naoki Ban, Chul-Sa Kim, Hen-Sik Koh

Publikováno v: Journal of Oleo Science. 50:905-911

The heat decomposition of soybean lecithin was studied using saturated hydrocarbon. On heating with isooctane for 18 hrs, phospholipid composition did not change, but solution color went to yellowish brown. The main coloring substances were separated

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7221f30747c1c2b4b67d7c661ea884f3
https://doi.org/10.5650/jos.50.905

Zobrazit plný text záznamu

Antifeedants of Finger Millet,Eleusine coracanaGAERTN, Against Brown Planthopper,Nilaparvata lugens(STÅL)

Autor: Hiroshi Fukami, Chul-Sa Kim, Ryozo Irie, Hen-Sik Koh

Publikováno v: Bioscience, Biotechnology, and Biochemistry. 58:380-383

Nine compounds isolated from finger millet as antifeedants for brown planthopper have been identified as known compounds, l-malic acid, isocitric acid, 4-hydroxybenzoic acid, vanillic acid, 4-hydroxy- benzaldehyde, and vitexin, and new constituents,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::29dd723d764f7a864ed35b50c51047da
https://doi.org/10.1271/bbb.58.380

Zobrazit plný text záznamu

C-glycosylflavones from Oryza sativa

Autor: Jean Chopin, Hiroshi Fukami, G. Dellamonica, Elisabeth Besson, Hen-Sik Koh, Mujo Kim, Kenneth R. Markham

Publikováno v: Phytochemistry. 24:1061-1064

Eight flavone C-glycosides isolated from rice plant were found to act as probing stimulants for planthoppers. They have been identified as the known compounds schaftoside, neoschaftoside, carlinoside, isoorientin 2″-glucoside and the new constituen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7fb1f11f05d8c971eabf8c41932803a3
https://doi.org/10.1016/s0031-9422(00)83183-0

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání