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Studies on the Denaturation of Casein by Irradiaion of Ultraviolet Light: Part. I. The Observation of Electrophoretic Behaviors and the Destruction of the Amino Acid Residues

Nippon Nōgeikagaku Kaishi, 1958, Vol.32(4), pp.251-255

1958

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On the Denaturation of β-Lactoglobulin by the Radiation of Ultraviolet Light. Part I

Nippon Nōgeikagaku Kaishi, 1958, Vol.32(9), pp.667-670

1958

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Products of Photochemical Degradtion of Tryptophan: Part 3. A New Chemical Method for the Preparation of Kynurenine by the Oxidation with Peracetic Acid

Nippon Nōgeikagaku Kaishi, 1955, Vol.29(10), pp.817-819

1955

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Products of Photochemical Degradation of Tryptophan: Part 2. Isolation and Identification of Kynurenine, Indigo Red and Indigo

Nippon Nōgeikagaku Kaishi, 1955, Vol.29(8), pp.616-619

1955

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Products of Photochemical Degradation of L-Tryptophan

Nippon Nōgeikagaku Kaishi, 1954, Vol.28(10), pp.768-772

1954

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Isolation and Identification of the Compounds involved in the Discoloring White Potatoes: Studies on the Browning Foodstuffs. Part 5

Nippon Nōgeikagaku Kaishi, 1953, Vol.27(11), pp.766-769

1953

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On the Photoxidation Products of L-Tyrosine and Mechanism of its Color Development: Studies on the Brownnig Foodstuffs. Part 6

Nippon Nōgeikagaku Kaishi, 1953, Vol.27(11), pp.769-772

1953

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The Blackening Factors of the Can-Wall of Seasoning Beef “Yamatoni”

Nippon Nōgeikagaku Kaishi, 1957, Vol.31(8), pp.585-587

1957

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Studies on the Denaturation of Casein by Irradiaion of Ultraviolet Light: Part. I. The Observation of Electrophoretic Behaviors and the Destruction of the Amino Acid Residues

On the Denaturation of β-Lactoglobulin by the Radiation of Ultraviolet Light. Part I

Products of Photochemical Degradtion of Tryptophan: Part 3. A New Chemical Method for the Preparation of Kynurenine by the Oxidation with Peracetic Acid

Products of Photochemical Degradation of Tryptophan: Part 2. Isolation and Identification of Kynurenine, Indigo Red and Indigo

Products of Photochemical Degradation of L-Tryptophan

Isolation and Identification of the Compounds involved in the Discoloring White Potatoes: Studies on the Browning Foodstuffs. Part 5

On the Photoxidation Products of L-Tyrosine and Mechanism of its Color Development: Studies on the Brownnig Foodstuffs. Part 6

The Blackening Factors of the Can-Wall of Seasoning Beef “Yamatoni”

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