Search Results1-20 of  62

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  • HOMMA SEIICHI ID: 9000254275439

    Dept. of Food & Nutrition, Ochanomizu University (1976 from CiNii)

    Articles in CiNii:1

    • The Relation between the Lipoxygenase Activity and the Ripeness of the Satsuma mandarin (1976)
  • HOMMA SEIICHI ID: 9000254760333

    Department of Food and Nutrition, Ochanomizu University (1977 from CiNii)

    Articles in CiNii:1

    • Lipoxygenase Activity and Content of 1, 4-Pentadienic Fatty Acids of Satsuma mandarin(<I>Citrus unshiu</I> Marc.) (1977)
  • HOMMA Seiichi ID: 9000001261659

    Department of Nutrition and Food Science, Ochanomizu University (2004 from CiNii)

    Articles in CiNii:1

    • Quality of Cut Lettuce Treated by Heat Shock : Prevention of Enzymatic Browning, Repression of Phenylalanine Ammonia-lyase Activity, and Improvement on Sensory Evaluation during Storage (2004)
  • HOMMA Seiichi ID: 9000001430304

    Graduate School of Humanities and Sciences, Ochanomizu University (2005 from CiNii)

    Articles in CiNii:2

    • Effects of Soaking and High-Pressure Treatment on the Qualities of Cooked Rice (2005)
    • Effects of High-Pressure Treatment and Soaking to the Cooked Rice (2005)
  • HOMMA Seiichi ID: 9000003139248

    お茶の水女子大学 (2015 from CiNii)

    Articles in CiNii:51

    • Enzymatic Browning of Apples on the Market : Relationship between Browning, Polyphenol Content, and Polyphenol Oxidase (1995)
    • Iron-Binding Activity of Soy Sauce (1995)
    • Gel Filtration Chromatography of Browned Compounds in Heated Onion (1996)
  • HOMMA Seiichi ID: 9000004159507

    Articles in CiNii:14

    • Isolation of a Microorganism to Oxidize 5-Hydroxymethylfurfural (2002)
    • Convenient Analysis and Quantification of Diferulic Acids in Foods (2000)
    • Comparison of Enzymatic Browning of Japanese Pear and Apple (2000)
  • HOMMA Seiichi ID: 9000004164136

    Department of Nutrition & Food Science, Ochanomizu University (1995 from CiNii)

    Articles in CiNii:1

    • Hydroxycinnamic Acid Derivatives and p-Coumaroyl-(L)-tryprophan, A Novel Hydroxycinnamic Acid Derivative, from Coffee Beans (1995)
  • HOMMA Seiichi ID: 9000004171868

    Department of Nutrition and Food Science, Ochanomizu University (1997 from CiNii)

    Articles in CiNii:1

    • Changes in Chemical Properties of Melanoidin by Oxidation and Reduction (1997)
  • HOMMA Seiichi ID: 9000004196422

    Department of Nutrition and Food Science, Ochanomizu University (2001 from CiNii)

    Articles in CiNii:1

    • Relationship between the Enzymatic Browning and Phenylalanine Ammonia-lyase Activity of Cut Lettuce, and the Prevention of Browning by Inhibitors of Polyphenol Biosynthesis (2001)
  • HOMMA Seiichi ID: 9000004251317

    Department of Nutrition and Food Science, Ochanomizu University (2002 from CiNii)

    Articles in CiNii:1

    • Properties of Chlorogenic Acid Quinone : Relationship between Browning and the Formation of Hydrogen Peroxide from a Quinone Solution (2002)
  • HOMMA Seiichi ID: 9000007052948

    Articles in CiNii:1

    • Comparison of Vietnamese and Japanese Rice Cultivars in Terms of Physicochemical Properties (2001)
  • HOMMA Seiichi ID: 9000007053080

    Articles in CiNii:1

    • Purification and Characterization of Wheat (Triticum aestivum) Polyphenol Oxidase (2005)
  • HOMMA Seiichi ID: 9000014127344

    Faculty of applied bio-science, Tokyo University of Agriculture (2009 from CiNii)

    Articles in CiNii:5

    • 新年にあたって (2008)
    • Safety of intake of chewing gum containing eucalyptus extract : I. Study of long-term intake (2008)
    • Safety of intake of chewing gum containing eucalyptus extract : II. Study of excessive intake (2009)
  • HOMMA Seiichi ID: 9000020465871

    Department of Nutrition and Food Science, Ochanomizu University (1992 from CiNii)

    Articles in CiNii:1

    • Browning Reaction of Onion by Heating. (1992)
  • HOMMA Seiichi ID: 9000020737678

    Articles in CiNii:1

    • Separation of Model Melanoidin into Components with Copper Chelating Sepharose 6B Column Chromatography and Comparison of Chelating Activity. (1991)
  • HOMMA Seiichi ID: 9000020818419

    Articles in CiNii:1

    • Antibacterial compounds from Eucalyptus perriniana. (1990)
  • HOMMA Seiichi ID: 9000020840990

    Articles in CiNii:1

    • Characterization of zinc chelating compounds in instant coffee. (1990)
  • HOMMA Seiichi ID: 9000020841517

    Articles in CiNii:1

    • Macrocarpal A, a novel antibacterial compound from Eucalyptus macrocarpa. (1990)
  • HOMMA Seiichi ID: 9000020842771

    Articles in CiNii:1

    • Determination of excreted 15N in rats fed on nondialyzable melanoidin prepared from a model system of glucose and 15N-glycine. (1989)
  • HOMMA Seiichi ID: 9000021027322

    Department of Nutrition and Food Science, Ochanomizu University (1992 from CiNii)

    Articles in CiNii:1

    • Detection of Iron-Binding Compounds in Instant Coffee. (1992)
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