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Organic acid, sugar and amino acid composition of bamboo shoots [Phyllostachys pubescens]

Journal of food science, 1983-05, Vol.48 (3), p.935-938

1983

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Changes in several enzyme activities accompanying the pulp browning of bamboo [Phyllostachys spp.] shoots during storage

Journal of the Japanese Society for Horticultural Science, 1999/05/15, Vol.68(3), pp.689-693

1999

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Effects of the harvest time, size, cultivation place and storage on changes of homogentisic acid content in bamboo shoots

Journal of the Japanese Society for Horticultural Science, 1989, Vol.58(3), pp.719-722

1989

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Determination of homogentisic acid in bamboo shoots by column chromatography on sephadex G-10 and reversed-phase high-performance liquid chromatography

Journal of the Japanese Society for Horticultural Science, 1988, Vol.57(3), pp.549-554

1988

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Lipid Content and Fatty Acid Composition in Bamboo Shoots

Journal of food science, 1981-05, Vol.46 (3), p.751-755

1981

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Determination of indole-3-acetic acid and abscisic acid in Japanese chestnuts by column chromatography on sephadex G-10 and reversed-phase high-performance liquid chromatography

Journal of Chromatography A, 1984, Vol.287 (1), p.121-127

1984

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Changes in the contents of phenolic substances, phenylalanine ammonia-lyase (PAL) and tyrosine ammonia-lyase (TAL) accompanying chilling-injury of eggplant fruit

Scientia horticulturae, 1979-01, Vol.11 (1), p.51-59

1979

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HPLC analyses of amino acids in plant materials as DNP-derivatives by the use of methyl benzoate as the internal standard

Journal of food science, 1982-01, Vol.47 (5), p.1584-1586

1982

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Identification and changes of phenolic compounds in bamboo [Gramineae] shoots during storage at 20 degree centigrade

Engei Gakkai zasshi, 1998-09, Vol.67 (5)

1998

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Changes in chemical components of bamboo shoots during storage at 1 degree C or 20 degree C

Nihon Eiyō, Shokuryō Gakkai shi, 1986-02, Vol.39 (1)

Kozukue, E. (Kenmei Women's Junior Coll., Himeji, Hyogo (Japan))

1986

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Distribution of Free Amino Acids, Flavonoids, Total Phenolics, and Antioxidative Activities of Jujube (Ziziphus jujuba) Fruits and Seeds Harvested from Plants Grown in Korea

Journal of agricultural and food chemistry, 2011-06, Vol.59 (12), p.6594-6604

2011

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Tracer experiment administering D-glucose-U-14C and shikimic acid-G-14C as related to tyrosine formation in bamboo shoots

Journal of the Japanese Society for Horticultural Science, 1989, Vol.58(2), pp.435-441

1989

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Changes in Free Amino Acid, Protein, and Flavonoid Content in Jujube (Ziziphus jujube) Fruit during Eight Stages of Growth and Antioxidative and Cancer Cell Inhibitory Effects by Extracts

Journal of agricultural and food chemistry, 2012-10, Vol.60 (41), p.10245-10255

2012

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Antimicrobial activities of tea catechins and theaflavins and tea extracts against Bacillus cereus

Journal of food protection, 2006-02, Vol.69 (2), p.354-361

2006

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Tracer experiment administering L-phenylalanine-U-14C and L-tyrosine-U-14C to the tissue slices of bamboo shoots

Engei Gakkai zasshi, 1987-09, Vol.56 (2)

1987

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Distribution of phenolic compounds and antioxidative activities in parts of sweet potato ( Ipomoea batata L.) plants and in home processed roots

Journal of food composition and analysis, 2011-02, Vol.24 (1), p.29-37

2011

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Changes in Free Amino Acid, Phenolic, Chlorophyll, Carotenoid, and Glycoalkaloid Contents in Tomatoes during 11 Stages of Growth and Inhibition of Cervical and Lung Human Cancer Cells by Green Tomato Extracts

Journal of agricultural and food chemistry, 2010-07, Vol.58 (13), p.7547-7556

2010

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Glycoalkaloids and Metabolites Inhibit the Growth of Human Colon (HT29) and Liver (HepG2) Cancer Cells

Journal of agricultural and food chemistry, 2004-05, Vol.52 (10), p.2832-2839

2004

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Protein, free amino acid, phenolic, β-carotene, and lycopene content, and antioxidative and cancer cell inhibitory effects of 12 greenhouse-grown commercial cherry tomato varieties

Journal of food composition and analysis, 2014-06, Vol.34 (2), p.115-127

2014

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Changes in the Composition of Raw Tea Leaves from the Korean Yabukida Plant during High-Temperature Processing to Pan-Fried Kamairi-Cha Green Tea

Journal of food science, 2009-06, Vol.74 (5), p.C406-C412

2009

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Structure–Activity Relationships of α-, β 1 -, γ-, and δ-Tomatine and Tomatidine against Human Breast (MDA-MB-231), Gastric (KATO-III), and Prostate (PC3) Cancer Cells

Journal of agricultural and food chemistry, 2012-04, Vol.60 (15), p.3891-3899

2012

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Structure-activity relationships of α-, β(1)-, γ-, and δ-tomatine and tomatidine against human breast (MDA-MB-231), gastric (KATO-III), and prostate (PC3) cancer cells

Journal of agricultural and food chemistry, 2012-04, Vol.60 (15), p.3891-3899

2012

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Free Amino Acid and Phenolic Contents and Antioxidative and Cancer Cell-Inhibiting Activities of Extracts of 11 Greenhouse-Grown Tomato Varieties and 13 Tomato-Based Foods

Journal of agricultural and food chemistry, 2011-12, Vol.59 (24), p.12801-12814

2011

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Low-temperature storage of cucumbers induces changes in the organic acid content and in citrate synthase activity

Postharvest biology and technology, 2010-11, Vol.58 (2), p.129-134

2010

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Structure–Activity Relationships of α-, β1-, γ-, and δ-Tomatine and Tomatidine against Human Breast (MDA-MB-231), Gastric (KATO-III), and Prostate (PC3) Cancer Cells

Journal of agricultural and food chemistry, 2012-04, Vol.60 (15), p.3891-3899

2012

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Organic acid, sugar and amino acid composition of bamboo shoots [Phyllostachys pubescens]

Changes in several enzyme activities accompanying the pulp browning of bamboo [Phyllostachys spp.] shoots during storage

Effects of the harvest time, size, cultivation place and storage on changes of homogentisic acid content in bamboo shoots

Determination of homogentisic acid in bamboo shoots by column chromatography on sephadex G-10 and reversed-phase high-performance liquid chromatography

Lipid Content and Fatty Acid Composition in Bamboo Shoots

Determination of indole-3-acetic acid and abscisic acid in Japanese chestnuts by column chromatography on sephadex G-10 and reversed-phase high-performance liquid chromatography

Changes in the contents of phenolic substances, phenylalanine ammonia-lyase (PAL) and tyrosine ammonia-lyase (TAL) accompanying chilling-injury of eggplant fruit

HPLC analyses of amino acids in plant materials as DNP-derivatives by the use of methyl benzoate as the internal standard

Identification and changes of phenolic compounds in bamboo [Gramineae] shoots during storage at 20 degree centigrade

Changes in chemical components of bamboo shoots during storage at 1 degree C or 20 degree C

Distribution of Free Amino Acids, Flavonoids, Total Phenolics, and Antioxidative Activities of Jujube (Ziziphus jujuba) Fruits and Seeds Harvested from Plants Grown in Korea

Tracer experiment administering D-glucose-U-14C and shikimic acid-G-14C as related to tyrosine formation in bamboo shoots

Changes in Free Amino Acid, Protein, and Flavonoid Content in Jujube (Ziziphus jujube) Fruit during Eight Stages of Growth and Antioxidative and Cancer Cell Inhibitory Effects by Extracts

Antimicrobial activities of tea catechins and theaflavins and tea extracts against Bacillus cereus

Tracer experiment administering L-phenylalanine-U-14C and L-tyrosine-U-14C to the tissue slices of bamboo shoots

Distribution of phenolic compounds and antioxidative activities in parts of sweet potato ( Ipomoea batata L.) plants and in home processed roots

Changes in Free Amino Acid, Phenolic, Chlorophyll, Carotenoid, and Glycoalkaloid Contents in Tomatoes during 11 Stages of Growth and Inhibition of Cervical and Lung Human Cancer Cells by Green Tomato Extracts

Glycoalkaloids and Metabolites Inhibit the Growth of Human Colon (HT29) and Liver (HepG2) Cancer Cells

Protein, free amino acid, phenolic, β-carotene, and lycopene content, and antioxidative and cancer cell inhibitory effects of 12 greenhouse-grown commercial cherry tomato varieties

Changes in the Composition of Raw Tea Leaves from the Korean Yabukida Plant during High-Temperature Processing to Pan-Fried Kamairi-Cha Green Tea

Structure–Activity Relationships of α-, β 1 -, γ-, and δ-Tomatine and Tomatidine against Human Breast (MDA-MB-231), Gastric (KATO-III), and Prostate (PC3) Cancer Cells

Structure-activity relationships of α-, β(1)-, γ-, and δ-tomatine and tomatidine against human breast (MDA-MB-231), gastric (KATO-III), and prostate (PC3) cancer cells

Free Amino Acid and Phenolic Contents and Antioxidative and Cancer Cell-Inhibiting Activities of Extracts of 11 Greenhouse-Grown Tomato Varieties and 13 Tomato-Based Foods

Low-temperature storage of cucumbers induces changes in the organic acid content and in citrate synthase activity

Structure–Activity Relationships of α-, β1-, γ-, and δ-Tomatine and Tomatidine against Human Breast (MDA-MB-231), Gastric (KATO-III), and Prostate (PC3) Cancer Cells

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