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Brain Region-Specific Gene Expression Activation Required for Reconsolidation and Extinction of Contextual Fear Memory

The Journal of neuroscience, 2009-01, Vol.29 (2), p.402-413

2009

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Simultaneous Quantitation of Advanced Glycation End Products in Soy Sauce and Beer by Liquid Chromatography-Tandem Mass Spectrometry without Ion-Pair Reagents and Derivatization

Journal of agricultural and food chemistry, 2016-11, Vol.64 (44), p.8397-8405

2016

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Browning of model orange juice solution: Factors affecting the formation of decomposition products

Bioscience, biotechnology, and biochemistry, 2005, Vol.69 (11), p.2129-2137

2005

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Transgenic up-regulation of alpha-CaMKII in forebrain leads to increased anxiety-like behaviors and aggression

Molecular brain, 2009-03, Vol.2 (1), p.6-6, Article 6

2009

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Relationship between the enzymatic browning and phenylalanine ammonia-lyase activity of cut lettuce, and the prevention of browning by inhibitors of polyphenol biosynthesis

Bioscience, biotechnology, and biochemistry, 2001-05, Vol.65 (5), p.1016-1021

2001

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Browning and decomposed products of model orange juice

Bioscience, biotechnology, and biochemistry, 2004-03, Vol.68 (3), p.529-536

2004

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Determination of 3-deoxyglucosone and 3-deoxypentosone in Soy Sauces and Fish Sauces Produced in Asian Countries

Food Science and Technology Research, 2013, Vol.19(2), pp.319-322

2013

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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

Bioscience, biotechnology, and biochemistry, 2004-03, Vol.68 (3), p.501-507

2004

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Effects of peroxidase and hydrogen peroxide on the dityrosine formation and the mixing characteristics of wheat-flour dough

Bioscience, biotechnology, and biochemistry, 2005-09, Vol.69 (9), p.1686-1692

2005

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Effect of Roasting on Properties of the Zinc-Chelating Substance in Coffee Brews

Journal of agricultural and food chemistry, 2005-04, Vol.53 (7), p.2684-2689

2005

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Antioxidative Activity of a Zinc-Chelating Substance in Coffee

Bioscience, biotechnology, and biochemistry, 2004-11, Vol.68 (11), p.2313-2318

2004

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Characterization of a metal-chelating substance in coffee

Bioscience, biotechnology, and biochemistry, 2005-01, Vol.69 (1), p.26-30

2005

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Cloning and some properties of Japanese pear (Pyrus pyrifolia) polyphenol oxidase, and changes in browning potential during fruit maturation

Journal of the science of food and agriculture, 2003-09, Vol.83 (11), p.1156-1162

2003

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A transgenic apple [Malus pumila] callus showing reduced polyphenol [Catechol] oxidase activity and lower browning potential

Bioscience, biotechnology, and biochemistry, 2001-02, Vol.65 (2), p.383-388

2001

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Relationship between Apple Ripening and Browning: Changes in Polyphenol Content and Polyphenol Oxidase

Journal of agricultural and food chemistry, 1995-05, Vol.43 (5), p.1115-1121

1995

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Properties of chlorogenic acid quinone: Relationship between browning and the formation of hydrogen peroxide from a quinone solution

Bioscience, biotechnology, and biochemistry, 2002-01, Vol.66 (12), p.2525-2530

2002

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The Identification of Vitamin E Homologues in Medicinal Plant Samples Using ESI(+)-LC-MS3

Journal of agricultural and food chemistry, 2012-09, Vol.60 (38), p.9581-9588

2012

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Immunological and molecular comparison of polyphenol oxidase in Rosaceae fruit trees

Phytochemistry (Oxford), 1999-03, Vol.50 (6), p.1021-1025

1999

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Upregulation of Calcium/Calmodulin-Dependent Protein Kinase IV Improves Memory Formation and Rescues Memory Loss with Aging

The Journal of neuroscience, 2008-10, Vol.28 (40), p.9910-9919

2008

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Subcellular location of polyphenol oxidase in apples [Malus pumila]

Bioscience, biotechnology, and biochemistry, 1997-09, Vol.61 (9), p.1495-1499

1997

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Purification and characterization of wheat (Triticum aestivum) polyphenol oxidase

Food Science and Technology Research, 2005, Vol.11(1), pp.87-94

2005

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Glycerol-3-phosphate Dehydrogenase Inhibitors, Anacardic Acids, from Ginkgo biloba

Bioscience, biotechnology, and biochemistry, 1996-01, Vol.60 (2), p.240-243

1996

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Analyses of Free and Bound Phenolics in Rice

Food Science and Technology Research, 1999, Vol.5(1), pp.74-79

1999

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Food Chemical Study on Melanoidin: 2003's JSNFS Award for Excellence in Research

Nippon Eiyo Shokuryo Gakkaishi, 2005/04/10, Vol.58(2), pp.85-98

Homma, Seiichi

2005

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Comparison of Vietnamese and Japanese Rice Cultivars in Terms of Physicochemical Properties

Food Science and Technology Research, 2001, Vol.7(4), pp.323-330

2001

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Brain Region-Specific Gene Expression Activation Required for Reconsolidation and Extinction of Contextual Fear Memory

Simultaneous Quantitation of Advanced Glycation End Products in Soy Sauce and Beer by Liquid Chromatography-Tandem Mass Spectrometry without Ion-Pair Reagents and Derivatization

Browning of model orange juice solution: Factors affecting the formation of decomposition products

Transgenic up-regulation of alpha-CaMKII in forebrain leads to increased anxiety-like behaviors and aggression

Relationship between the enzymatic browning and phenylalanine ammonia-lyase activity of cut lettuce, and the prevention of browning by inhibitors of polyphenol biosynthesis

Browning and decomposed products of model orange juice

Determination of 3-deoxyglucosone and 3-deoxypentosone in Soy Sauces and Fish Sauces Produced in Asian Countries

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

Effects of peroxidase and hydrogen peroxide on the dityrosine formation and the mixing characteristics of wheat-flour dough

Effect of Roasting on Properties of the Zinc-Chelating Substance in Coffee Brews

Antioxidative Activity of a Zinc-Chelating Substance in Coffee

Characterization of a metal-chelating substance in coffee

Cloning and some properties of Japanese pear (Pyrus pyrifolia) polyphenol oxidase, and changes in browning potential during fruit maturation

A transgenic apple [Malus pumila] callus showing reduced polyphenol [Catechol] oxidase activity and lower browning potential

Relationship between Apple Ripening and Browning: Changes in Polyphenol Content and Polyphenol Oxidase

Properties of chlorogenic acid quinone: Relationship between browning and the formation of hydrogen peroxide from a quinone solution

The Identification of Vitamin E Homologues in Medicinal Plant Samples Using ESI(+)-LC-MS3

Immunological and molecular comparison of polyphenol oxidase in Rosaceae fruit trees

Upregulation of Calcium/Calmodulin-Dependent Protein Kinase IV Improves Memory Formation and Rescues Memory Loss with Aging

Subcellular location of polyphenol oxidase in apples [Malus pumila]

Purification and characterization of wheat (Triticum aestivum) polyphenol oxidase

Glycerol-3-phosphate Dehydrogenase Inhibitors, Anacardic Acids, from Ginkgo biloba

Analyses of Free and Bound Phenolics in Rice

Food Chemical Study on Melanoidin: 2003's JSNFS Award for Excellence in Research

Comparison of Vietnamese and Japanese Rice Cultivars in Terms of Physicochemical Properties

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