Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Maho Morikawa"'
Autor:
Masahiro Yuasa, Mayuko Ueno, Koji Kawabeta, Maho Morikawa, Momoe Uemura, Tetsuhiro Matsuzawa, Mihoko Tominaga
Publikováno v:
Bulletin of the National Research Centre, Vol 46, Iss 1, Pp 1-12 (2022)
Abstract Background To evaluate the usefulness of fresh onion (Allium cepa L.) leaves, a food waste, as a new food resource, we characterized the taste characteristics, volatile compounds, sensory properties, and antioxidant activity of fresh onion l
Externí odkaz:
https://doaj.org/article/ac13c0ff0bcf49659d99427b3465cd18
Publikováno v:
Journal of Food Measurement and Characterization. 15:1083-1091
We characterized the antioxidant properties and taste quality of fresh onion leaves compared with those of welsh onion (Allium fistulosum L.) (green-leafed small variety), which taste similar. In fresh onion leaves, the total oxygen radical absorbanc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ccd8015acdf21d07210df85e353b65c
https://doi.org/10.1007/s11694-020-00704-w
https://doi.org/10.1007/s11694-020-00704-w
Publikováno v:
Food Science and Technology Research. 26:167-175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffd732a8aef457604bdee27351f56cb4
https://doi.org/10.3136/fstr.26.167
https://doi.org/10.3136/fstr.26.167
Autor:
Masashi Ogawa, Maho Morikawa, Masaki Kobatake, Taku Murakami, Yuki Yamamoto, Rikiya Watanabe, Katsumi Yamada, Katsuhito Nishiyama, Yoshiro Yasutomo, Kenta Hara
Publikováno v:
Internal Medicine; 2022, Vol. 61 Issue 16, p2489-2495, 7p
Publikováno v:
Food Science & Technology Research; 2020, Vol. 26 Issue 1, p167-175, 9p