Search Results1-20 of  78

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  • KAWAKISHI SHUNRO ID: 9000021161726

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

    Articles in CiNii:1

    • Radiolytic chain reaction of m-iodophenyl .BETA.-D-glucoside with radical anion of carbon dioxide produced from formate. (1984)
  • KAWAKISHI SHUNRO ID: 9000254275230

    Faculty of Agriculture, Nagoya University (1974 from CiNii)

    Articles in CiNii:1

    • Effect of storage time and γ-irradiation on the development of di-n-propyl disulfide from onion bulbs (1974)
  • KAWAKISHI SHUNRO ID: 9000254759756

    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)
  • KAWAKISHI Shunro ID: 1000050023445

    Department of Food and Nutrition, Sugiyama Jogakuen University (2005 from CiNii)

    Articles in CiNii:28

    • メイラード反応はどこへ行く (1995)
    • Effect of Various Amino Acids on Formation of Volatile Compounds during Banking in a Low Moisture Food System (1995)
    • Oxidative Deterioration of Food Proteins with Active Oxygen Species and Its Molecular Mechanism (1997)
  • KAWAKISHI Shunro ID: 9000001247144

    Department of Food and Nutrition, Sugiyama Jogakuen University (2000 from CiNii)

    Articles in CiNii:1

    • Effects of Polyphenol Oxidase Activity in Wheat Flour on Protein-Bound 5-S-Cysteinyldopa Formation in Gluten (2000)
  • KAWAKISHI Shunro ID: 9000004157073

    Nagoya University (2004 from CiNii)

    Articles in CiNii:4

    • Effects of Ionized Cyclodextrin on Decomposition of Allyl Isothiocyanate in Alkaline Solutions (2004)
    • Decomposition Rate of Allyl Isothiocyanate in Aqueous Solution (1995)
    • Kinetic and Thermodynamic Analyses of the Cyclodextrin-Allyl Isothiocyanate Inclusion Complex in an Aqueous Solution (2000)
  • KAWAKISHI Shunro ID: 9000004160634

    Department of Food Science and Technology,Faculty of Agriculture,Nagoya University (1995 from CiNii)

    Articles in CiNii:1

    • Formation of 3-{N-(2-Formyl-5-hydromethylpyrrolyl)}-propionic Acid, 3-{N-(2-Methyl-3,6-dihydro-4,5,6-trihydroxyl)}-pyridine, and 3-Deoxyglucosone during the Millard Reaction between D-Fructose and β-Alanine (1995)
  • KAWAKISHI Shunro ID: 9000004163416

    Laboratory of Food and Biodynamics, Department of Applied Biological Sciences, Nagoya University (1995 from CiNii)

    Articles in CiNii:1

    • Antioxidative Activity of Tetrahydrocurcuminoids (1995)
  • KAWAKISHI Shunro ID: 9000004171111

    Laboratory of Food and Biodynamics, Department of Applied Biological Sciences, Nagoya University (1997 from CiNii)

    Articles in CiNii:1

    • Spice Constituents Scavenging Free Radicals and Inhibiting Pentosidine Formation in a Model System (1997)
  • KAWAKISHI Shunro ID: 9000004412766

    Department of Food and Nutrition, Sugiyama Jogakuen University (1998 from CiNii)

    Articles in CiNii:2

    • Effect of Amino Acids on Decomposition of Allyl Isothiocyanate in Aqueous Solution (1998)
    • Suppression by Dextrins and Polysaccharides of the Decomposition of Ally1 Isothiocyanate in Aqueous Solution (1995)
  • KAWAKISHI Shunro ID: 9000018605330

    Articles in CiNii:1

    • Hydroxyl Radical-scavenging Effects of Spices and Scavengers from Brown Mustard (Brassica nigra) (1997)
  • KAWAKISHI Shunro ID: 9000020683487

    Articles in CiNii:1

    • Reactivity of amylose and dextran in metal-catalyzed hydroxyl radical generating systems. (1987)
  • KAWAKISHI Shunro ID: 9000020709463

    Articles in CiNii:1

    • Oxidative Damage of Glycated Protein in the Presence of Transition Metal Ion. (1991)
  • KAWAKISHI Shunro ID: 9000020717755

    Department of Food Science and Technology, Nagoya University (1987 from CiNii)

    Articles in CiNii:1

    • Antioxidative flavonoids isolated from Osbeckia chinensis L. (1987)
  • KAWAKISHI Shunro ID: 9000020718873

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

    Articles in CiNii:1

    • Oxidative degradation of .BETA.-cyclodextrin induced by an ascorbic acid-copper ion system. (1986)
  • KAWAKISHI Shunro ID: 9000020739627

    Articles in CiNii:1

    • Stimulation of iron/ascorbate-dependent lipid peroxidation by histamine. (1990)
  • KAWAKISHI Shunro ID: 9000020740556

    Articles in CiNii:1

    • Identification of enolated 2-thioxo-3-pyrrolidinecarbaldehyde, a new degradation product of 4-methylthio-3-butenyl isothiocyanate. (1990)
  • KAWAKISHI Shunro ID: 9000020748820

    Department of Food Science and Technology, Nagoya University (1985 from CiNii)

    Articles in CiNii:1

    • Antioxidative defense systems in rice hull against damage caused by oxygen radicals. (1985)
  • KAWAKISHI Shunro ID: 9000020765630

    Articles in CiNii:1

    • Isolation and identification of a novel .BETA.-carboline derivative in salted radish roots, Raphanus sativus L. (1990)
  • KAWAKISHI Shunro ID: 9000020772292

    Articles in CiNii:1

    • A novel antioxidative synergist isolated from Osbeckia chinensis L. (1987)
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