Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Lanxi Zhou"'
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 86:109-116
This study investigated the effects of essential oil odors from Japanese citrus fruits, iyokan (Citrus iyo) and yuzu (Citrus junos), on human psychology and both the autonomic and central nervous systems. The inhalation of both essential oils signifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4bdd774bf1e9bf56a6a1c02405c0540
https://doi.org/10.1093/bbb/zbab193
https://doi.org/10.1093/bbb/zbab193
Publikováno v:
Chemical senses. 47
Flavor compounds provide aroma and sensations in the oral cavity. They are not present alone in the oral cavity, but rather in combination with several other food ingredients. This study aimed to clarify the relationship between the mixing of pungent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41caae8784381eeb5d0bab9bf3aaab33
https://pubmed.ncbi.nlm.nih.gov/36374622
https://pubmed.ncbi.nlm.nih.gov/36374622
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 84:1894-1902
This study investigated the effect of the odors generated by the glycine/glucose Maillard reaction and the potent odorants 2,3-dimethylpyrazine (3DP) and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) on the human mood and integrative physiological act
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ccf9dce8fd3030a0a4251280dac9fa2b
https://doi.org/10.1080/09168451.2020.1775066
https://doi.org/10.1080/09168451.2020.1775066
Autor:
Satoko Kawarasaki, Kazuki Matsuo, Hidetoshi Kuwata, Lanxi Zhou, Jungin Kwon, Zheng Ni, Haruya Takahashi, Wataru Nomura, Hisanori Kenmotsu, Kazuo Inoue, Teruo Kawada, Tsuyoshi Goto
Publikováno v:
Bioscience, biotechnology, and biochemistry. 86(3)
Uncoupling protein 1 (UCP1) in brown or beige adipocytes is a mitochondrial protein that is expected to enhance whole-body energy expenditure. For the high-throughput screening of UCP1 transcriptional activity regulator, we established a murine ingui
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cb4f593e7aae67ec6bf20a68522cbcd
https://pubmed.ncbi.nlm.nih.gov/34935880
https://pubmed.ncbi.nlm.nih.gov/34935880
Background: The effects of the odors of natural essential oils on humans are divided into psychological and physiological effects, such as alertness and sedative effects, respectively. However, there are only a few studies on the effects of essential
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::203a6705db5ca3f642e4e70d93a4d8d6
https://doi.org/10.21203/rs.3.rs-417289/v1
https://doi.org/10.21203/rs.3.rs-417289/v1
Publikováno v:
Journal of the Science of Food and Agriculture. 98:923-927
Background: Systolic blood pressure (SBP) of rats decreases significantly following exposure to the odor generated from the Maillard reaction of protein digests with xylose. This study identified active odorants that affect blood pressure and demonst
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e65cfba1e07a4923631722485dc6c6a
https://doi.org/10.1002/jsfa.8538
https://doi.org/10.1002/jsfa.8538
Publikováno v:
Flavour and Fragrance Journal. 32:171-177
The present study investigated the volatile constituents of fermented meat sauce (FMS) and identified some of the potent odour-active components. The FMS was prepared by fermenting a mixture of ground pork, koji, and salt for 12 months. After 12 mont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b71c10b35be9d8903a67c1893a8a4be6
https://doi.org/10.1002/ffj.3371
https://doi.org/10.1002/ffj.3371
Autor:
Satoko Kawarasaki, Kazuki Matsuo, Hidetoshi Kuwata, Lanxi Zhou, Jungin Kwon, Zheng Ni, Haruya Takahashi, Wataru Nomura, Hisanori Kenmotsu, Kazuo Inoue, Teruo Kawada, Tsuyoshi Goto
Publikováno v:
Bioscience, Biotechnology & Biochemistry; Mar2022, Vol. 86 Issue 3, p380-389, 10p
Publikováno v:
Bioscience, Biotechnology & Biochemistry; Jan2022, Vol. 86 Issue 1, p109-116, 8p
Publikováno v:
Food Chemistry. 194:1034-1039
The present study was carried out to investigate the radical scavenging and antioxidant activities of fermented meat sauce (FMS) against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and the hydroxyl radical (OH-radical), as well as to isolate substances in F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9bec5c728005fc775800d3bf962ec660
https://doi.org/10.1016/j.foodchem.2015.08.089
https://doi.org/10.1016/j.foodchem.2015.08.089