Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols
Uemura, Mariko, Shibata, Ako, Hosokawa, Masashi, Iwashima-Suzuki, Ai, Shiota, Makoto, Miyashita, Kazuo
Published in Journal of Oleo Science (01.09.2016)
Published in Journal of Oleo Science (01.09.2016)
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Journal Article
Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses
Suzuki-Iwashima, Ai, Matsuura, Hiroaki, Iwasawa, Ai, Shiota, Makoto
Published in Journal of bioscience and bioengineering (01.03.2020)
Published in Journal of bioscience and bioengineering (01.03.2020)
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Journal Article
Antioxidant activity toward fish oil triacylglycerols exerted by sphingoid bases isolated from butter serum with α-tocopherol
Suzuki-Iwashima, Ai, Iwasawa, Ai, Kawai, Mayumi, Kubouchi, Hiroaki, Ozaki, Ryuhei, Miyashita, Kazuo, Shiota, Makoto
Published in Food chemistry (01.01.2021)
Published in Food chemistry (01.01.2021)
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The dietary effect of milk sphingomyelin on the lipid metabolism of obese/diabetic KK-A(y) mice and wild-type C57BL/6J mice
Yamauchi, Ippei, Uemura, Mariko, Hosokawa, Masashi, Iwashima-Suzuki, Ai, Shiota, Makoto, Miyashita, Kazuo
Published in Food & function (14.09.2016)
Published in Food & function (14.09.2016)
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