Zobrazeno 1 - 10
of 1 838
pro vyhledávání: '"M. Miyahara"'
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss 3, Pp 99-107 (2004)
Browning reactions of oxidised lipids with amino acids were studied in mixtures of refined soybean or rapeseed oil with alanine, valine, lysine, serine, cystine, cysteine, methionine, proline, and tryptophan. Oils were deposited in thin layers on cel
Externí odkaz:
https://doaj.org/article/6dc5c59222f44b6b911a2429544eae32
Publikováno v:
Czech Journal of Food Sciences, Vol 20, Iss 2, Pp 69-73 (2002)
Pork is now distributed as cut meat, which increases the chance of contamination with bacteria. The rate of bacterial growth can be expressed by an exponential function. In order to find how the number of contaminating bacteria increases, we compared
Externí odkaz:
https://doaj.org/article/23700b64adfd4e1d874e2765b479d4fa
Autor:
T. Matsubara, K. Todoroki, T. Yamaki, K. Ookuma, H. T. T. Nguyen, M. Miyahara, H. Kumagai, J. Pokorný, H. Sakurai
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss Special Issue, Pp S203-S205 (2004)
The water extract powder (WEP) from normal oleic acid peanut skins at a dose of 200 mg/kg significantly inhibited the increases of serum bilirubin and the serum concentrations of AST, ALT, and GGT, marker enzymes for liver injury, in D-galactosamine
Externí odkaz:
https://doaj.org/article/33e885ace15f41989b67c6c703f491ca
Prostaglandin E2-dependent activation of Src-Stat3 signal pathway in human lung adenocarcinoma cells
Autor:
I. Nagamine, T. Yano, K. Endoh, T. Yamaki, T. Morimura, M. Miyahara, H. T. T. Nguyen, J. Pokorný, H. Sakurai
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss Special Issue, Pp S130-S132 (2004)
Accumulating evidence suggests that overproduction of prostaglandin (PG) E2 attributable to induction of cyclooxygenase-2 plays an important role in the development of lung adenocarcinoma. Recently, we have reported that a PGE2 receptor, EP3 is invol
Externí odkaz:
https://doaj.org/article/69a10475a12c4de4bd965b1ffc186420
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss Special Issue, Pp S113-S115 (2004)
Browning of stored food products, not exposed to heat treatment, is generally considered as a negative process. The formation of brown pigments at a temperature close to storage temperatures was followed in mixtures of either free fatty acids or vege
Externí odkaz:
https://doaj.org/article/b668792ac58a41909fe8e831b5d27a22
Autor:
I. Nagamine, M. Fujita, I. Hongo, H. T. T. Nguyen, M. Miyahara, J. Parkányiová, J. Pokorný, J. Dostálová, H. Sakurai
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss Special Issue, Pp S159-S162 (2004)
Treatment with the water and tropical lemon juice extract powders from acerola fruit purees and leaves (100 mg/kg) significantly ameliorates the hepatic inflammatory responses such as increased serum levels of AST, ALT, and GGT in rats subjected to a
Externí odkaz:
https://doaj.org/article/f1dcd25ef38f445eb66face023fef4e3
Autor:
I. Nagamine, H. Sakurai, H. T. T. Nguyen, M. Miyahara, J. Parkányiová, Z. Réblová, J. Pokorný
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss Special Issue, Pp S155-S158 (2004)
West Indian cherries or acerola fruits (Malpighia glabra L.) are very rich in ascorbic acid, and also contain flavonoids and anthocyanins. Therefore, their antioxidant activity is interesting. Aqueous and methanolic acerola extracts increased the sta
Externí odkaz:
https://doaj.org/article/f085b30a4f9f412aa260782f695eca14
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