Search Results1-20 of  50

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  • HAYASHI TATEKI ID: 9000254759754

    Department of Food Science and Technology, Faculty of Agriculture, Nagoya University (1973 from CiNii)

    Articles in CiNii:1

    • An ESR Study on Free Radicals trapped in Irradiated Foods:Part I. Rice and wheat (1973)
  • HAYASHI Tateki ID: 9000004169802

    Department of Food Science and Technology, Nagoya University (1996 from CiNii)

    Articles in CiNii:1

    • Novel Benzacridine Derivative in the Green Pigment from Methyl Caffeate and Butylamine (1996)
  • HAYASHI Tateki ID: 9000020776023

    Department of Food Science and Technology, Nagoya University (1984 from CiNii)

    Articles in CiNii:1

    • Purple pigment produced by the reaction of dehydro-L-ascorbic acid with phenylalanine. (1984)
  • HAYASHI Tateki ID: 9000020798746

    Articles in CiNii:1

    • Formation of three-carbon sugar fragment at an early stage of the browning reaction of sugar with amines or amino acids. (1986)
  • HAYASHI Tateki ID: 9000020800083

    Articles in CiNii:1

    • ESR spectral studies on the free radical formed by the reaction of dehydroascorbic acid with amino acid. (1986)
  • HAYASHI Tateki ID: 9000020800662

    Department of Food Science and Technology, Nagoya University (1986 from CiNii)

    Articles in CiNii:1

    • Effect of ascorbic acid on lipid autoxidation in a model food system. (1986)
  • HAYASHI Tateki ID: 9000020802469

    Department of Food Science & Technology, Faculty of Agriculture, Nagoya University (1985 from CiNii)

    Articles in CiNii:1

    • Formation of the N,N'-dialkylpyrazine cation radical from glyoxal dialkylimine produced on reaction of a sugar with an amine or amino acid. (1985)
  • HAYASHI Tateki ID: 9000020852270

    Department of Food Science & Technology, Faculty oj Agriculture, Nagoya University (1985 from CiNii)

    Articles in CiNii:1

    • Red pigment formation by the reaction of oxidized ascorbic acid and protein in a food model system of low moisture content. (1985)
  • HAYASHI Tateki ID: 9000020882221

    Articles in CiNii:1

    • Role of sugar fragmentation in an early stage browning of amino-carbonyl reaction of sugar with amino acid. (1986)
  • HAYASHI Tateki ID: 9000020976725

    千代田化工建設 (株) (1961 from CiNii)

    Articles in CiNii:1

    • Reactor Design (1961)
  • HAYASHI Tateki ID: 9000021013896

    Faculty of Agriculture, Nagoya University (1984 from CiNii)

    Articles in CiNii:1

    • New Radical Products and Browning of the Reaction of Dehydroascorbic Acid with Amino Acids (1984)
  • HAYASHI Tateki ID: 9000021127981

    Department of Food Science and Technology, Faculty of Agriculture, Nagoya University (1983 from CiNii)

    Articles in CiNii:1

    • On the yellow product and browning of the reaction of dehydroascorbic acid with amino acids. (1983)
  • HAYASHI Tateki ID: 9000021138903

    Department of Food Science and Technology, Faculty of Agriculture, Nagoya University (1981 from CiNii)

    Articles in CiNii:1

    • On the mechanism of free radical formation during browning reaction of sugars with amino compounds. (1981)
  • HAYASHI Tateki ID: 9000021149472

    Department of Food Science and Technology, Faculty of Agriculture, Nagoya University (1981 from CiNii)

    Articles in CiNii:1

    • Structure and interrelation of the free radical species and the precursor produced by the reaction of dehydro-L-ascorbic acid and amino acid. (1981)
  • HAYASHI Tateki ID: 9000021163516

    Department of Food Science and Technology, Nagoya University (1982 from CiNii)

    Articles in CiNii:1

    • Antioxidant effect of the reaction mixture of dehydroascorbic acid with tryptophan. (1982)
  • HAYASHI Tateki ID: 9000021178187

    Department of Food Science and Technology, Faculty of Agriculture, Nagoya University (1983 from CiNii)

    Articles in CiNii:1

    • Formation mechanism of the free radical product and its precursor by the reaction of dehydro-L-ascorbic acid with amino acid. (1983)
  • HAYASHI Tateki ID: 9000021179975

    Department of Food Science and Technology, Nagoya University (1982 from CiNii)

    Articles in CiNii:1

    • Isolation and identification of an antioxidant product from the reaction mixture of dehydroascorbic acid with tryptophan. (1982)
  • HAYASHI Tateki ID: 9000252807274

    Department of Food Science and Technology, Nagoya University (1978 from CiNii)

    Articles in CiNii:1

    • Free radicals formed by the reaction of ninhydrin with alkyl amines. (1978)
  • HAYASHI Tateki ID: 9000252807507

    Department of Food Science and Technology, Nagoya University (1978 from CiNii)

    Articles in CiNii:1

    • Formation of a precursor of the free radical species in the reaction of dehydroascorbic acid with amino acids. (1978)
  • HAYASHI Tateki ID: 9000252807994

    Department of Food Science and Technology, Faculty of Agriculture, Nagoya University (1980 from CiNii)

    Articles in CiNii:1

    • Formation of two-carbon sugar fragment at an early stage of the browning reaction of sugar with amine. (1980)
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