Identification of blue pigment formed in a D-xylose-glycine reaction system
Hayase, F. (Meiji Univ., Kawasaki, Kanagawa (Japan). Faculty of Agriculture), Takahashi, Y, Tominaga, S, Miura, M, Gomyo, T, Kato, H
Published in Bioscience, biotechnology, and biochemistry (01.01.1999)
Published in Bioscience, biotechnology, and biochemistry (01.01.1999)
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Kinetic Analysis of the Inhibition by Melanoidin of Trypsin
Hirano, Miyuki, Miura, Masayo, Gomyo, Toshiharu
Published in Bioscience, biotechnology, and biochemistry (01.01.1996)
Published in Bioscience, biotechnology, and biochemistry (01.01.1996)
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Journal Article
A Tentative Measurement of Brown Pigments in Various Processed Foods
Hirano, Miyuki, Miura, Masayo, Gomyo, Toshiharu
Published in Bioscience, biotechnology, and biochemistry (1996)
Published in Bioscience, biotechnology, and biochemistry (1996)
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Journal Article
Inhibiting Effect of Browned Processed Foods on Trypsin
Hirano, Miyuki, Miura, Masayo, Gomyo, Toshiharu
Published in Bioscience, biotechnology, and biochemistry (1996)
Published in Bioscience, biotechnology, and biochemistry (1996)
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Journal Article
Evaluation of Herbal Foods on [alpha]-Glucosidase Activity and Glycemic Index
TAGUCHI, Yuuki, GOTO, Naoko, KAWADA, Yuka, NASU, Ritsuko, ARAI, Ryo, MIURA, Masayo, GOMYO, Toshiharu
Published in Food science and technology research (01.01.2010)
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Published in Food science and technology research (01.01.2010)
Journal Article
Effects of Fruit, Spices and Herbs on [alpha] Glucosidase Activity and Glycemic Index
NASU, Ritsuko, MIURA, Masayo, GOMYO, Toshiharu
Published in Food science and technology research (01.01.2005)
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Published in Food science and technology research (01.01.2005)
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