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Structure−Activity Relationships of Tea Compounds against Human Cancer Cells

Journal of agricultural and food chemistry, 2007-01, Vol.55 (2), p.243-253

2007

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Analysis of Eight Capsaicinoids in Peppers and Pepper-Containing Foods by High-Performance Liquid Chromatography and Liquid Chromatography−Mass Spectrometry

Journal of agricultural and food chemistry, 2005-11, Vol.53 (23), p.9172-9181

2005

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Analysis of the Contents of Pungent Compounds in Fresh Korean Red Peppers and in Pepper-Containing Foods

Journal of agricultural and food chemistry, 2006-11, Vol.54 (24), p.9024-9031

2006

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Alpha-tomatine purification and quantification in tomatoes by HPLC

Journal of food science, 1994-11, Vol.59 (6), p.1211-1212

1994

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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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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 chemical components of bamboo shoots during storage at 1.DEG.C or 20.DEG.C

Nihon Eiyō, Shokuryō Gakkai shi, 1986, Vol.39 (1), p.49-53

KOZUKUE, Etsuko

1986

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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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Changes in Chemical Components of Bamboo Shoots during Storage at 1°C or 20°C

Nippon Eiyo Shokuryo Gakkaishi, 1986, Vol.39(1), pp.49-53

KOZUKUE, Etsuko

1986

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Tracer Experiment Administering L-Phenylalaine-U-14C and L-Tyrosine-U-14C to the Tissue Slices of Bamboo Shoots

Journal of the Japanese Society for Horticultural Science, 1987, Vol.56(2), pp.222-228

1987

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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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Studies on keeping-quality of vegetables and fruits. III. Changes in sugar and organic acid contents accompanying the chilling-injury of eggplant fruits

Scientia horticulturae, 1978, Vol.8 (1), p.19-26

1978

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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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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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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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タケノコのホモゲンチジン酸含量に及ぼす収穫時期, 重量, 栽培地ならびに貯蔵の影響

園芸学会雑誌, 1989, Vol.58(3), pp.719-722

1989

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タケノコのチロシン生成に関与するD-グルコース-U-14C及びシキミ酸-G-14Cのトレーサー実験

園芸学会雑誌, 1989, Vol.58(2), pp.435-441

1989

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タケノコ組織中へのL-フェニルアラニン-U-14C及びL-チロシン-U-14Cのトレーサー実験

園芸学会雑誌, 1987, Vol.56(2), pp.222-228

1987

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セファデックスG-10カラムクロマトグラフィー及び高速液体クロマトグラフィーによるタケノコのホモゲンチジン酸の測定法

園芸学会雑誌, 1988, Vol.57(3), pp.549-554

1988

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Structure−Activity Relationships of Tea Compounds against Human Cancer Cells

Analysis of Eight Capsaicinoids in Peppers and Pepper-Containing Foods by High-Performance Liquid Chromatography and Liquid Chromatography−Mass Spectrometry

Analysis of the Contents of Pungent Compounds in Fresh Korean Red Peppers and in Pepper-Containing Foods

Alpha-tomatine purification and quantification in tomatoes by HPLC

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

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 chemical components of bamboo shoots during storage at 1.DEG.C or 20.DEG.C

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

Changes in Chemical Components of Bamboo Shoots during Storage at 1°C or 20°C

Tracer Experiment Administering L-Phenylalaine-U-14C and L-Tyrosine-U-14C to the Tissue Slices of Bamboo Shoots

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

Studies on keeping-quality of vegetables and fruits. III. Changes in sugar and organic acid contents accompanying the chilling-injury of eggplant fruits

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

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

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

タケノコのホモゲンチジン酸含量に及ぼす収穫時期, 重量, 栽培地ならびに貯蔵の影響

タケノコのチロシン生成に関与するD-グルコース-U-14C及びシキミ酸-G-14Cのトレーサー実験

タケノコ組織中へのL-フェニルアラニン-U-14C及びL-チロシン-U-14Cのトレーサー実験

セファデックスG-10カラムクロマトグラフィー及び高速液体クロマトグラフィーによるタケノコのホモゲンチジン酸の測定法

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