Novel analytical approach to find distinctive odor compounds from garlic cloves infested by the potato-rot nematode Ditylenchus destructor using gas chromatography–olfactometry (GC–O) with heart-cut enrichment system

Autor: Matsumoto, Misato, Ueno, Daisuke, Aoyama, Rie, Sato, Katsuhisa, Koga, Yuki, Higuchi, Taiki, Matsumoto, Hideaki, Nishimuta, Kou, Haraguchi, Shunsuke, Miyamoto, Hideki, Haraguchi, Tomokazu, Yoshiga, Toyoshi

Publikováno v: Journal of Plant Diseases and Protection, 2020 Aug 01. 127(4), 537-544.

Externí odkaz: https://www.jstor.org/stable/48705856

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Increase of antioxidant activity in vitro of fish jelly paste, Kamaboko, containing Japanese bunching onion (Allium fistulosum L.) with a single alien chromosome from shallot

Autor: Harada, Kazuki, Wada, Ritsuko, Yaguchi, Shigenori, Maeda, Toshimichi, Date, Rie, Tokunaga, Takushi, Kazumura, Kimiko, Shimada, Kazuko, Matsumoto, Misato, Wako, Tadayuki

Publikováno v: Biomedical Reports. 1(3):355-358

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::2add2da7a1b91130d072a9b4a3743ec8
https://petit.lib.yamaguchi-u.ac.jp/22353

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Supplementation with Japanese bunching onion ( Allium fistulosum L.) expressing a single alien chromosome from shallot increases the antioxidant activity of Kamaboko fish jelly paste in vitro.

Autor: Harada K; Course of Resource Management and Food Science, Graduate School of Fisheries Science, National Fisheries University, Independent Administrative Institution, The Ministry of Agriculture, Forestry and Fisheries of Japan, Yamaguchi 759-6595;, Wada R; Laboratory of Marine Food Processing and Safety, Department of Food Science and Technology, National Fisheries University, Independent Administrative Institution, The Ministry of Agriculture, Forestry and Fisheries of Japan, Yamaguchi 759-6595;, Yaguchi S; NARO Institute of Vegetable and Tea Science (NIVTS), National Agriculture and Food Research Organization, Mie 514-2392;, Maeda T; Course of Resource Management and Food Science, Graduate School of Fisheries Science, National Fisheries University, Independent Administrative Institution, The Ministry of Agriculture, Forestry and Fisheries of Japan, Yamaguchi 759-6595;, Date R; Laboratory of Marine Food Processing and Safety, Department of Food Science and Technology, National Fisheries University, Independent Administrative Institution, The Ministry of Agriculture, Forestry and Fisheries of Japan, Yamaguchi 759-6595;, Tokunaga T; Course of Resource Management and Food Science, Graduate School of Fisheries Science, National Fisheries University, Independent Administrative Institution, The Ministry of Agriculture, Forestry and Fisheries of Japan, Yamaguchi 759-6595;, Kazumura K; Central Research Laboratory, Hamamatsu Photonics K.K., Shizuoka 434-8601;, Shimada K; Faculty of Nursing and Human Nutrition, Yamaguchi Prefectural University, Yamaguchi 753-8502;, Matsumoto M; Faculty of Agriculture, Yamaguchi University, Yamaguchi 753-8515, Japan., Wako T; NARO Institute of Vegetable and Tea Science (NIVTS), National Agriculture and Food Research Organization, Mie 514-2392;, Yamauchi N; Faculty of Agriculture, Yamaguchi University, Yamaguchi 753-8515, Japan., Shigyo M; Faculty of Agriculture, Yamaguchi University, Yamaguchi 753-8515, Japan.

Publikováno v: Biomedical reports [Biomed Rep] 2013 May; Vol. 1 (3), pp. 355-358. Date of Electronic Publication: 2013 Mar 12.