Search Results1-5 of  5

  • EGUSA SAIGA Ai ID: 9000242070174

    Department of Food Science and Technology, Nippon Veterinary and Life Science University (2013 from CiNii)

    Articles in CiNii:1

    • Antioxidative Properties of Peptides Obtained from Porcine Myofibrillar Proteins by a Protease Treatment in an Fe (II)-Induced Aqueous Lipid Peroxidation System (2013)
  • Egusa Saiga Ai ID: 9000019005155

    Articles in CiNii:10

    • Physiological function of peptides derived from meat (2010)
    • 豚肉に含まれるビタミンB1含量の変動要因とメカニズムの解明 (2011)
    • "Koku" involved in food palatability : its definition and "koku"-inducing compounds (2014)
  • SAIGA EGUSA Ai ID: 9000006729162

    R&D Center, Nippon Meat Packers, Inc. (2009 from CiNii)

    Articles in CiNii:2

    • Antihypertensive Effects and Endothelial Progenitor Cell Activation by Intake of Chicken Collagen Hydrolysate in Pre- and Mild-Hypertension (2009)
    • Royal Jelly Peptides Inhibit Lipid Peroxidation In Vitro and In Vivo (2008)
  • SAIGA-EGUSA Ai ID: 9000014273297

    R & D Center, Nippon Meat Packers, Inc. (2009 from CiNii)

    Articles in CiNii:3

    • An Angiotensin I-converting Enzyme (ACE)-inhibitory Peptide Derived from Chicken Collagen Hydrolysate Lowers Blood Pressure in Spontaneously Hypertensive Rats (2008)
    • Blood Concentration of Food-Derived Peptides following Oral Intake of Chicken Collagen Hydrolysate and its Angiotensin-Converting Enzyme Inhibitory Activity in Healthy Volunteers (2009)
    • Effect of porcine arterial elastin peptide to the moisture content of mice skin (2009)
  • Saiga-EGUSA3 Ai ID: 9000258080824

    Department of Food Science and Technology, Nippon Veterinary and Life Science University (2010 from CiNii)

    Articles in CiNii:1

    • Changes in Free Amino Acids During Heating Bouillon Prepared at Different Temperatures (2010)
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