Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Hidenori Koga"'
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 62:454-460
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::832c88327df51433188ddf9375481344
https://doi.org/10.3136/nskkk.62.454
https://doi.org/10.3136/nskkk.62.454
Autor:
Rui Sakuma, Hiroyuki Mugita, Misako Kubo, Katsuyuki Ishihara, Setsuko Handa, Megumi Ichisawa, Akihito Ishigami, Hidenori Koga, Naoki Maruyama, Yoshitaka Kondo
Publikováno v:
Journal of Agricultural and Food Chemistry. 62:9286-9295
Potato chips (PC) contain abundant amounts of the free radical scavenger ascorbic acid (AA) due to the rapid dehydration of potato tubers (Solanum tuberosum) that occurs during frying. To evaluate the antioxidant activity of PC, this study examined r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8dc23f958a072a90b9edb57a27bc91ad
https://doi.org/10.1021/jf502587j
https://doi.org/10.1021/jf502587j
Autor:
Fenghao Xu, Nobutaka Suzuki, Rui Sakuma, Hiroyuki Mugita, Katsushi Kawabata, Takuya Kawashima, Katsuyuki Ishihara, Kazuo Uebaba, Akiko Sekiya, Hidenori Koga, Yusuke Nakade
Publikováno v:
Japanese Journal of Complementary and Alternative Medicine. 11:35-40
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3790ce25b1f8df8890a981cc25711c8
https://doi.org/10.1625/jcam.11.35
https://doi.org/10.1625/jcam.11.35
Publikováno v:
Food Chemistry. 124:703-710
In the present HPLC-based analysis of the isoflavone profile of groundnut ( Apios americana Medik) tubers, we identified a major peak that did not correspond to any known isoflavones. A water extract of groundnut tubers prepared at 4 °C showed the m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8ca2572c3b182aa5099b7c389fa3513
https://doi.org/10.1016/j.foodchem.2010.05.107
https://doi.org/10.1016/j.foodchem.2010.05.107
Autor:
Yasufumi Yamada, Sawa Kikuchi, Hidenori Koga, Masaki Sone, Tamie Nakata, Hideo Noguchi, Kazuhiro Nara, Naomi Maeda
Publikováno v:
Food Science and Technology Research. 14:485-492
Rolled oats, a processed oat product, contain about 4 g of (1→3),(1→4)-β-glucan (β-glucan) per 100 g. It also contains 27.0 mg of ferulic acid and 3.5 mg of p-coumaric acid. Moreover, the presence of β-glucan, ferulic acid, and p-coumaric acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76036737a4e8be9378b05baf58021355
https://doi.org/10.3136/fstr.14.485
https://doi.org/10.3136/fstr.14.485
Publikováno v:
Japanese Journal of Sensory Evaluation. 11:107-111
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ba6b31db150656b475c0299d095593c
https://doi.org/10.9763/jjsse.11.107
https://doi.org/10.9763/jjsse.11.107
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 48:598-605
生産年度の異なる同一品種・同一地域で栽培された精白米中のミネラルの分布について,基礎データを提供するとともに生産年の違いによる変化についても検討した.水稲の品種・生産地
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5379673e34583926463fd006ded634d
https://doi.org/10.3136/nskkk.48.598
https://doi.org/10.3136/nskkk.48.598
Publikováno v:
Environmental Health and Preventive Medicine. 5:180-185
To evaluate the effect of arsenic (As) on the porphyrin biosynthetic pathway, urine samples from patients with endemic chronic arsenic poisoning were examined.The subjects were 16 patients, who had been exposed to As from burning coal for 8 to 25 yea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b4a35c531372b22c0efc8f3c1d02475
https://doi.org/10.1007/bf02918296
https://doi.org/10.1007/bf02918296
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 73:1416-1418
We evaluated the antioxidative activity of a water soluble polysaccharide fraction (WSP) from pumpkin fruits (Cucurbita maxima Duchesne). In the WSP, DPPH radical scavenging and superoxide dismutase-like activity increased depending on the total suga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9397571415a52aec71bc6eef5dd2c570
https://doi.org/10.1271/bbb.80529
https://doi.org/10.1271/bbb.80529
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 70:1489-1491
Free and bound-form phenolics were isolated from potato (cv. Toyoshiro) flesh and peel. The free and bound-form phenolics in the peel showed high DPPH radical scavenging activity, while those in the flesh showed low activity. The total amount of chlo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3ff6ea9abf41657ef28691e18757426
https://doi.org/10.1271/bbb.50552
https://doi.org/10.1271/bbb.50552