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1.

図書

図書
Peter Given, Dulce Paredes, editor[s]
出版情報: Washington, D.C. : American Chemical Society, c2002  xiii, 362 p. ; 24 cm
シリーズ名: ACS symposium series ; 825
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Preface
Mechanisms of Taste
Hypothesis of Receptor-Dependent and Receptor-Independent Mechanisms for Bitter and Sweet Taste Transduction: Implications for Slow Taste Onset and Lingering Aftertaste / M. Naim ; S. Nir ; A. I. Spielman ; A. C. Noble ; I. Peri ; S. Rodin ; M. Samuelov-Zubare1.:
Modulation of Two Second Messengers in Bitter Taste Transduction of Agriculturally Relevant Compounds / W. Yan ; V. Krizhanovsky ; S. Rosenzweig ; T. Yamamoto2.:
Molecular Mixture Models: Connecting Molecular Events to Perception / Daniel M. Ennis3.:
Genetics and Physiology
Genetics of Sweet Taste / Gary K. Beauchamp ; Danielle R. Reed ; Michael G. Tordoff ; Alexander A. Bachmanov4.:
Genetic Markers, Taste Responses, and Food Preferences / Adam Drewnowski5.:
Clustering Bitter Compounds via Individual Sensitivity Differences: Evidence Supporting Multiple Receptor-Transduction Mechanisms / Jeannine F. Delwiche ; Zivjena Buletic ; Paul A. S. Breslin6.:
Neural Representation of Sweet Taste in the Cortex of the Monkey / Thomas R. Scott ; Carlos R. Plata-Salaman7.:
Age-Related Chemosensory Losses: Effect of Medications / Susan S. Schiffman ; Jennifer Zervakis ; Brevick G. Graham ; Holly L. Westall8.:
Olfactory Mechanisms and Flavor Release
Olfactory Receptor Neuron Signaling / Stuart Firestein9.:
Olfactory Psychophysics / Richard L. Doty10.:
Dose-Response Curves of Odor and Taste Stimuli: Influence of Sweetening Agents / Christine Vuilleumier ; Isabelle Cayeux ; Maria Ines Velazco11.:
Communicating with Chemicals / Anthony Blake12.:
Taste Release and Its Effect on Overall Flavor Perception / Tracey A. Hollowood ; Jim M. Davidson ; Lucy DeGroot ; Rob S. T. Linforth ; Andrew J. Taylor13.:
Taste, Smell, and Trigeminal Interactions
Chemoreception of Fat / Timothy A. Gilbertson ; Insook Kim14.:
Astringency and Bitterness of Flavonoid Phenols / 15.:
Pungency and Tingling: Sensations and Mechanisms of Trigeminal Chemical Sensitivity / Bruce Bryant ; Igor Mezine16.:
Taste Preference and Consumer Models
Sensory Drivers of Liking and Sensory Preference Segmentation / Howard R. Moskowitz17.:
Internal and External Preference Mapping: Understanding Market Segmentation and Identifying Drivers of Liking / Jean-Xavier Guinard18.:
Measurement of Emotion in Olfactory Research / Stephen Warrenburg19.:
Analytical Approaches
In Vitro Taste Sensors: Technology and Applications / Glenn Roy ; John T. McDevitt20.:
Mimicking the Mammalian Sense of Taste Through Single-Component and Multicomponent Analyte Sensors / Sheryl L. Wiskur ; Axel Metzger ; John J. Lavigne ; Stephen E. Schneider ; Eric V. Anslyn ; Dean Neikirk ; Jason B. Shear21.:
Electronic and Computational Olfaction / Alan Gelperin ; J. J. Hopfield22.:
Cross-Reactive Optical Sensing Arrays / Caroline L. Schauer ; Shannon E. Stitzel ; David R. Walt23.:
Indexes
Author Index
Subject Index
Preface
Mechanisms of Taste
Hypothesis of Receptor-Dependent and Receptor-Independent Mechanisms for Bitter and Sweet Taste Transduction: Implications for Slow Taste Onset and Lingering Aftertaste / M. Naim ; S. Nir ; A. I. Spielman ; A. C. Noble ; I. Peri ; S. Rodin ; M. Samuelov-Zubare1.:
2.

図書

図書
Michael Appell, editor, David F. Kendra, editor, Mary W. Trucksess editor ; sponsored by the ACS Division of Agriculture and Food Chemistry
出版情報: Washington, DC : American Chemical Society, c2009  xii, 331 p. ; 24 cm
シリーズ名: ACS symposium series ; 1031
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3.

図書

図書
Michael C. Qian, editor, Agnes M. Rimando, editor ; sponsored by the ACS Division of Agricultural & Food Chemistry
出版情報: Washington DC : American Chemical Society, c2010  xi, 324 p. ; 24 cm
シリーズ名: ACS symposium series ; 1035
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Preface
Overview
Flavor of Small Fruits / Gary Reineccius1:
Evaluating Health Benefits of Various Fruits / Talwinder S. Kahlon2:
Volatiles in Small Fruit
Flavor Chemistry of Small Fruits: Blackberry, Raspberry, and Blueberry / Xiaofen Du ; Michael Qian3:
Fractionation and Identification of Aroma-Active Constituents in Thornless Trailing 'Black Diamond' Blackberry / 4:
Aroma-Impact Components of "Carlos" Muscadine Grape Juice / Gwo-Yuh Liu ; Keith R. Cadwallader5:
Effect of Edible Coating on Volatile Compounds of Hardy Kiwifruit during Storage / Erning Yang ; Yanyun Zhao ; Michael C. Qian6:
Effects of Germplasm Origin and Fruit Character on Volatile Composition of Peaches and Nectarines / Yiju Wang ; Feng Chen ; Jinbao Fang ; Chunxiang Yang ; Jianbo Zhao ; Quan Jiang ; Shaohua Li7:
Potential Health Benefits of Berry Fruits and Constituents
Health Benefits of Berries for Potential Management of Hyperglycemia and Hypertension / Marcia da Silva Pinto ; Kalidas Shetty8:
Vasoactive and Vasoprotective Antioxidant Properties of Anthocyanin-Enriched Berry Extracts / David R. Bell9:
Colonic Availability of Bilberry Anthocyanins in Humans / Michael Kraus ; Kathrin Kahle ; Friedericke Ridder ; Markus Schantz ; Wolfgang Scheppach ; Peter Schreier ; Elke Richling10:
Cranberry and Grape Juice Drinks Affect Infectivity, Integrity, and Pathology of Enteric Viruses in an Animal Model / Steven M. Lipson ; Ronald E. Gordon ; Laina Karthikeyan ; Manpreet Singh ; Allen Burdowski ; Martin Roy ; Guenther Stotzky11:
Flavonoid Fractions from Cranberry Extract Inhibit Growth of Human Tumor Cell Lines / Peter J. Ferguson ; David J. Freeman ; James Koropatnick12:
Acai (Euterpe oleracea) / Alexander G. Schauss ; Gitte S. Jensen ; Xianli Wu13:
Bioassay and Analytical Methods and Food Technology
Using Caenorhabditis elegans To Study Bioactivities of Natural Products from Small Fruits / Mark A. Wilson ; Piper R. Hunt ; Catherine A. Wolkow14:
Characterization of Antioxidants in Nutmeg (Myristica fragrans Houttuyn) Oil / H. J. Kim ; F. Chen ; X. Wang ; Y. Wang ; I McGregor ; Y. M. Jiang15:
Characterization of Acylated Flavonoid Glycosides from Sea Buckthorn (Hippophaë rhanmoides) Juice Concentrate by Preparative HSCCC/ESI-MS-MS / Gerold Jerz ; Derek Gutzeit ; Peter Winterhalter16:
Preparative Isolation of Bioactive Constituents from Berries / Tuba Esatbeyoglu ; Andrea Wilkens17:
Edible Coatings for Enhancing Quality and Health Benefits of Berry Fruits / 18:
Metabolic Engineering in Fragaria x ananassa for the Production of Epiafzelechin and Phenylpropenoids / W. Schwab ; T. Hoffmann ; M. Griesser19:
Indexes
Author Index
Preface
Overview
Flavor of Small Fruits / Gary Reineccius1:
4.

図書

図書
Neil C. Da Costa, editor, Robert J. Cannon, editor ; sponsored by the ACS Division of Agricultural & Food Chemistry
出版情報: Washington, DC : American Chemical Society, c2010  ix, 219 p., 1 leaf of plates ; 24 cm
シリーズ名: ACS symposium series ; 1036
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5.

図書

図書
[edited by] Keith R. Cadwallader, Sam K. C. Chang ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, DC : American Chemical Society , [New York] : Distributed by Oxford University Press, c2010  xii, 412 p. ; 24 cm
シリーズ名: ACS symposium series ; 1059
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6.

図書

図書
Andrew L. Waterhouse, editor, Susan E. Ebeler, editor
出版情報: Washington, DC : American Chemical Society, c1998  x, 245 p. ; 24 cm
シリーズ名: ACS symposium series ; 714
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Preface
Analysis, Structure, and Reactivity of Labile Terpenoid Aroma Precursors in Riesling Wine / Peter Winterhalter ; Beate Baderschneider ; Bernd Bonnlander1.:
The Contribution of Glycoside Precursors to Cabernet Sauvignon and Merlot Aroma. Sensory and Compositional Studies / I. Leigh Francis ; Stella Kassara ; Ann C. Noble ; Patrick J. Williams2.:
Methoxypyrazines of Grapes and Wines / M. S. Allen ; M. J. Lacey3.:
Comparison of Different White Wine Varieties in Odor Profiles by Instrumental Analysis and Sensory Studies / H. Guth4.:
Volatile Compounds Affecting the Aroma of Vitis vinifera L. cv. Scheurebe / G. E. Krammer ; M. Guntert ; S. Lambrecht ; H. Sommer ; P. Werkhoff ; J. Kaulen ; A. Rapp5.:
Yeast Strain and Wine Flavor: Nature or Nurture? / J. H. Thorngate, III6.:
Seasonal Variation in the Production of Hydrogen Sulfide During Wine Fermentations / Kevin Sea ; Christian Butzke ; Roger Boulton7.:
What Is "Brett" (Brettanomyces) Flavor?: A Preliminary Investigation / J. L. Licker ; T. E. Acree ; T. Henick-Kling8.:
Rationalizing the Origin of Solerone (5-Oxo-4-hexanolide): Biomimetic Synthesis, Identification, and Enantiomeric Distribution of Key Metabolites in Sherry Wine / D. Haring ; B. Boss ; M. Herderich ; P. Schreier9.:
Phenolic Composition as Related to Red Wine Flavor / Veronique Cheynier ; Helene Fulcrand ; Franck Brossaud ; Christian Asselin ; Michel Moutounet10.:
Effects of Small-Scale Fining on the Phenolic Composition and Antioxidant Activity of Merlot Wine / Jennifer L. Donovan ; Julie C. McCauley ; Nuria Tobella Nieto ; Andrew L. Waterhouse11.:
Why Do Wines Taste Bitter and Feel Astringent? / 12.:
Characterization and Measurement of Aldehydes in Wine / Susan E. Ebeler ; Reggie S. Spaulding13.:
Volatile and Odoriferous Compounds in Barrel-Aged Wines: Impact of Cooperage Techniques and Aging Conditions / Pascal Chatonnet14.:
Detection of Cork Taint in Wine Using Automated Solid-Phase MicroExtraction in Combination with GC/MS-SIM / Christian E. Butzke ; Thomas J. Evans15.:
Flavor-Matrix Interactions in Wine / A. Voilley ; S. Lubbers16.:
Indexes
Author Index
Subject Index
Preface
Analysis, Structure, and Reactivity of Labile Terpenoid Aroma Precursors in Riesling Wine / Peter Winterhalter ; Beate Baderschneider ; Bernd Bonnlander1.:
The Contribution of Glycoside Precursors to Cabernet Sauvignon and Merlot Aroma. Sensory and Compositional Studies / I. Leigh Francis ; Stella Kassara ; Ann C. Noble ; Patrick J. Williams2.:
7.

図書

図書
Fereidoon Shahidi, editor, Keith R. Cadwallader, editor
出版情報: Washington, DC : American Chemical Society, c1997  ix, 285 p. ; 24 cm
シリーズ名: ACS symposium series ; 674
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Flavor and Lipid Chemistry of Seafoods: An Overview / Fereidoon Shahidi ; Keith R. Cadwallader1:
Influence of Processing on the Flavor of Seafoods / Leon C. Boyd2:
Role of Aldehydes in Cooked Fish Flavors / Takayuki Shibamoto ; Masahiro Horiuchi3:
Determination of Potent Odorants in Ripened Anchovy (Engraulis encrasicholus L.) by Aroma Extract Dilution Analysis and by Gas ChromatographyOlfactometry of Headspace Samples / Reda Triqui ; Helmut Guth4:
Aroma Compounds of Fresh and Stored Mackerel (Scomber scombrus) / C. Alasalvar ; P. C. Quantick ; J. M. Grigor5:
Gas ChromatographyMass Spectrometry Analysis of Volatile Flavor Compounds in Mackerel for Assessment of Fish Quality / Hui-Zhen Zhang ; Tung-Ching Lee6:
Lipoxygenase and Sulfur-Containing Amino Acids in Seafood Flavor Formation / B. S. Pan ; J. R. Tsai ; L. M. Chen ; C. M. Wu7:
Thermally Generated Flavors from Seal Protein Hydrolysate / Chin-Fa Hwang ; A. C. Onodenalore ; Chi-Tang Ho8:
Character-Impact Aroma Compounds of Crustaceans / H. H. Baek9:
Flavor Characteristics and Lipid Composition of Atlantic Salmon / Linda J. Farmer ; Janice M. McConnell ; and William D. Graham10:
Potent Odorants in Boiled Cod as Affected by the Storage of Raw Material / C. Milo ; W. Grosch11:
Manipulating the Flavor of Freshwater Crustacea Using Postharvest Seawater Acclimation / H.-J. Weng ; L. R. D'Abramo ; J. A. Sullivan12:
Aroma-Active Compounds in Salt-Fermented Anchovy / Y. J. Cha ; G. H. Lee13:
Impact of Dietary Peroxides and Tocopherols on Fillet Flavor of Farmed Atlantic Salmon / R. G. Ackman ; M. P. M. Parazo ; S. P. Lall14:
Effect of Sodium Potassium Phosphate (Carnal 2110) on Acceptability and Color of Hot Smoked White Sturgeon (Acipenser transmontanus) / Frank A. Chapman ; Susan L. Lucas ; Sean F. O'Keefe15:
Influence of Microenvironment on Oxidative Susceptibility of Seafood Lipids / Marilyn C. Erickson ; Ramani V. Sista16:
Marine Lipids and Their Stabilization with Green Tea and Catechins / Udaya N. Wanasundara ; Y. He ; V. K. S. Shukla17:
Analysis of Polyunsaturated Fatty Acid Isomeric Hydroperoxides by High-Performance Liquid Chromatography with Post-Column Fluorescence Detection / Toshiaki Ohshima ; Hideki Ushio ; Chiaki Koizumi18:
Evaluation Method for Lipid Oxidation by Nuclear Magnetic Resonance / H. Saito19:
Structural Characteristics of Marine Lipids and Preparation of w 3 Concentrates / 20:
Separation of w3 Polyunsaturated Fatty Acids from Fish Oil and Stabilization of the Oil Against Autoxidation / Daeseok Han ; Hyun-Kyung Shin ; Suk Hoo Yoon21:
Microencapsulation and Oxidative Stability of Docosahexaenoic Acid / Pahn Shick Changv22:
Flavor and Lipid Chemistry of Seafoods: An Overview / Fereidoon Shahidi ; Keith R. Cadwallader1:
Influence of Processing on the Flavor of Seafoods / Leon C. Boyd2:
Role of Aldehydes in Cooked Fish Flavors / Takayuki Shibamoto ; Masahiro Horiuchi3:
8.

図書

図書
edited by John A. Manthey and Béla S. Buslig
出版情報: New York : Plenum Press, c1998  viii, 278 p. ; 26 cm
シリーズ名: Advances in experimental medicine and biology ; v. 439
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9.

図書

図書
Cynthia J. Mussinan, editor, Michael J. Morello, editor
出版情報: Washington, DC : American Chemical Society, c1998  xii, 389 p. ; 24 cm
シリーズ名: ACS symposium series ; 705
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Challenges in flavor chemistry: an overview / Roy Teranishi1:
Isolation techniques
Applications of a microextraction class separation techniques to the analysis of complex flavor mixtures / Thomas H. Parliment2:
Evaluation of purge-and-trap parameters: optimization using a statistical design / Mathias K. Sucan ; Cathryn Fritz-Jung ; Joan Ballam3:
The importance of the vacuum headspace method for the analysis of fruit flavors / Matthias Guntert et al.4:
Relationship between aroma compounds' partitioning constants and release during microwave heating / Deborah D. Roberts ; Philippe Pollien5:
Extraction by headspace trapping onto tenax of novel thiazoles and 3-thiazolines in cooked beef / J. Stephen Elmore ; Donald S. Mottram6:
Extraction of thiol and disulfide aroma compounds from food systems / Ian C.C. Nobrega ; Andrew T. Dodson7:
Isolation of flavor compounds from protein material / O.E. Mills ; A.J. Broome8:
Sampling carbonyl compounds with solid phase microextraction utilizing on-fiber derivatization / Perry A. Martos ; Janusz Pawliszyn9:
Comparison of volitile analysis of lipid-containing and meat matrices by solid phase micro- and supercritical fluid-extraction / Janet M. Synder ; Jerry W. King ; Zhouyao Zhang10:
Thermo desorption as sample preparation technique for food and flavor analysis by gas chromatography / M. Rothaupt11:
Analytical characterization
Analysis of volatile maillard reaction products by different methods / K. Eichner ; M. Lange-Aperdannier ; U. Vossmann12:
y- and o-Thiolactones: an interesting class of sulfur-containing flavor compounds / Karl-Heinz Engel ; Irmgard Roling ; Hans-Georg-Schmarr13:
Analysis of thermal degradation products of allyl isothiocyanate and phenethyl isothiocyanate / Chung-Wen Chen ; Robert T. Rosen ; Chi-Tnag Ho14:
Biosythesis of optically active o-decalactone and 0-jasmin lactone by 13-lipoxygenase pathways in the yeast sporobolomyces odorus / R. Tressl et al.15:
Application of countercurrent chromatography to the analysis of aroma precursors in rose flowers / Peter Winterhalter et al.16:
Mass spectrometry of the acetal derivatives of selected generally recognized as safe listed aldehydes with ethanol, 1,2-propylene glycol and glycerol / Keith Woelfel ; Thomas G. Hartman17:
Comparison of HPLC and GC-MS analysis of furans and furanones in citrus juices / R. Rouseff et al.18:
Application of microwave-assisted process and py-GC-MS to the analysis of maillard reaction products / V.A. Yaylayan ; A. Keyhani19:
Characterization of coumarin and psoralen levels in California and Arizona citrus oils / Valerie L. Barrett ; Denny B. Nelson20:
Profiling of bioactive and flavor-active natural products by liquid chromatography-atmospheric pressure chemical ionization mass spectrometry / Kenneth J. Strassburger21:
Quantification of impact odorants in food by isotope dilution assay: strength and limitations / Christian Milo ; Imre Blank22:
Carbon isotope composition of selected flavoring compounds for the determination of natural origin by gas chromatography/isotope ratio mass spectrometer / R.A. Culp ; J.M. Legato ; E. Otero23:
Sensory characterization
Validation of gas chromatography olfactometry results for ""gala"" apples by evaluation of aroma-active compound mixtures / Anne Plotto et al.24:
Chemical and sensory analysis of off-flavors in citrus products / M. Naim et al.25:
Characterization of key odorants in dry-heated cysteine-carbohydrate mixtures: comparison with aqueous reaction systems / P. Schieberle ; T. Hoffmann26:
Aroma profile of the Australian truffle-like fungus Mesophellia glauca / S. Millington et al.27:
Analysis of aroma-active components of light-activated milk / Keith R. Cadwallader ; Cameron L. Howard28:
High resolution gas chromatography-selective odorant measurement by multisensor array-a useful technique to develop tailor-made chemosensor arrays for food flavor analysis / P. Schieberle et al.29:
Challenges in flavor chemistry: an overview / Roy Teranishi1:
Isolation techniques
Applications of a microextraction class separation techniques to the analysis of complex flavor mixtures / Thomas H. Parliment2:
10.

図書

図書
Takayuki Shibamoto, editor, Junji Tero, editor, Toshihiko Osawa, editor
出版情報: Washington, DC : American Chemical Society, c1998  xv, 253 p. ; 24 cm
シリーズ名: ACS symposium series ; 701 . Functional foods for disease prevention ; 1
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Preface
Contents (Volume II)
Perspective and Overview
The Prevention of Cancer / Bruce N. Ames ; Lois Swirsky Gold1.:
Glucosinolates, Myrosinase, and Isothiocyanates: Three Reasons for Eating Brassica Vegetables / Jed W. Fahey ; Katherine K. Stephenson ; Paul Talalay2.:
Chemoprevention of Colon Cancer by Select Phytochemicals / B. S. Reddy3.:
Lycopene and Cancer: An Overview / Joseph Levy ; Michael Danilenko ; Michael Karas ; Hadar Amir ; Amit Nahum ; Yudit Giat ; Yoav Sharoni4.:
Natural Plants
Fruits and Related Compounds
Mechanisms of Phytochemical Inhibition of Carcinogenesis: Elucidating the Role of [gamma]-Tocopherol in Nutrition / T. S. Burnett ; Y. Tanaka ; P. J. Harwood ; R. V. Cooney5.:
Carotenoids, as Promising Factor for Functional Foods / H. Nishino6.:
Metabolism of Dietary Carotenoids and Their Potential Role in Prevention of Cancer and Age-Related Macular Degeneration / F. Khachik ; L. A. Cohen ; Z. Zhao7.:
Auraptene, an Alkyloxylated Coumarin from Citrus natsudaidai HAYATA, Inhibits Mouse Skin Tumor Promotion and Rat Colonic Aberrant Crypt Foci Formation / Akira Murakami ; Wataru Kuki ; Yasuo Takahashi ; Hiroshi Yonei ; Takuji Tanaka ; Hiroki Makita ; Keiji Wada ; Naomi Ueda ; Masanobu Haga ; Yoshimasa Nakamura ; Yoshimi Ohto ; Oe Kyung Kim ; Hajime Ohigashi ; Koichi Koshimizu8.:
Anticarcinogenic and/or Antimetastatic Action of Apple Pectin in Experimental Rat Colon Carcinogenesis and on Hepatic Metastasis Rat Model / K. Tazawa ; Hideo Ohkami ; Iwao Yamashita ; Yasuharu Ohnishi ; Tomohiro Saito ; Masahiro Okamoto ; Kiichi Masuyama ; Kazumaro Yamazaki ; Shigeru Takemori ; Mitukazu Saito ; Hediki Arai9.:
Antitumor Activity of Emblica officinalis Gaertn Fruit Extract / Pratima Sur ; D. K. Ganguly ; Y. Hara ; Y. Matsuo10.:
Beneficial Effect of Moderate Alcohol Consumption to Health: A Review of Recent Results on Wines / Michikatsu Sato11.:
Vegetables and Related Compounds
Anti-Fatigue Effects of Yiegin / Shiyun Yan ; Jiyan Zhou ; Hirotomo Ochi12.:
A Potent Antioxidative and Anti-UV-B Isoflavonoids Transformed Microbiologically from Soybean Components / Akio Mimura ; Shin-ichi Yazaki ; Hiroshi Tanimura13.:
Soy Isoflavones in Foods: Database Development / Patricia A. Murphy ; Kobita Barua ; Tongtong Song14.:
Human Bioavailability of Soy Bean Isoflavones: Influences of Diet, Dose, Time, and Gut Microflora / S. Hendrich ; G.-J. Wang ; X. Xu ; B.-Y. Tew ; H.-J. Wang ; P. A. Murphy15.:
The Color Stability and Antioxidative Activity of an Anthocyanin and [gamma]-Cyclodextrin Complex / Hirotoshi Tamura ; Mitsuyoshi Takada ; Atsushi Yamagami ; Kohei Shiomi16.:
Inhibitory Effect of Flavonoids on Lipoxygenase-Dependent Lipid Peroxidation of Human Plasma Lipoproteins / J. Terao ; E. L. da Silva ; H. Arai ; J-H. Moon ; M. K. Piskula17.:
Comparison on the Nitrite Scavenging Activity and Antimutagen Formation Between Insoluble and Soluble Dietary Fibers / K. Kangsadalampai18.:
Tea and Related Compounds
Antitumor Effect of Green Tea on Rat Urinary Bladder Tumor Induced by N-Butyl-N-(4-hydroxybutyl) nitrosamine / M. Matsushima ; D. Sato19.:
In Vitro and In Vivo Effects of Fatty Acids and Phenolic Compounds on Chemical Mediator Release from Rat Peritoneal Exudate Cells / K. Yamada ; N. Matsuo ; K. Shoji ; M. Mori ; T. Ueyama ; S. Yunoki ; S. Kaku ; S. Oka ; K. Nishiyama ; M. Nonaka ; H. Tachibana ; M. Sugano20.:
Tea Catechin (EGCG) and Its Metabolites as Bioantioxidants / I. Tomita ; M. Sano ; K. Sasaki ; T. Miyase21.:
Effects of Tea Polyphenols Against Helicobacter pylori / M. Yamada ; B. Murohisa ; M. Kitagawa ; Y. Takehira ; K. Tamakoshi ; N. Mizushima ; T. Nakamura ; K. Hirasawa ; T. Horiuchi ; I. Oguni ; N. Harada22.:
Modulation of Mitotic Signal Transduction by Curcumin and Tea Polyphenols and Their Implication for Cancer Chemoprevention / Jen-Kun Lin ; Yu-Chih Liang ; Yu-Li Lin ; Yen-Chou Chen ; Shoei-Yn Lin Shiau23.:
Indexes
Author Index
Subject Index
Preface
Contents (Volume II)
Perspective and Overview
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 文献複写・貸借依頼