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Differential neuroprotective activity of two different grape seed extracts

PloS one, 2011-01, Vol.6 (1), p.e14575

2011

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Ethyl Caffeate Can Inhibit Aryl Hydrocarbon Receptor (AhR) Signaling and AhR-Mediated Potentiation of Mast Cell Activation

International journal of molecular sciences, 2023-06, Vol.24 (12), p.9997

2023

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Differences in the Behavior of Anthocyanin Coloration in Wines Made from Vitis vinifera and Non-vinifera Grapes

Fermentation (Basel), 2024-04, Vol.10 (4), p.216

2024

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Adsorption Properties of Grape Phenolics to Grape Insoluble Cell Wall Materials

Food Science and Technology Research, 2019, Vol.25(6), pp.863-869

2019

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Dietary resveratrol prevents the development of food allergy in mice

PloS one, 2012-09, Vol.7 (9), p.e44338

2012

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Grape Seed Extracts Inhibit Platelet Aggregation by Inhibiting Protein Tyrosine Phosphatase

Clinical and applied thrombosis/hemostasis, 2014-04, Vol.20 (3), p.278-284

2014

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Glucose repression of FLO11 gene expression regulates pellicle formation by a wild pellicle-forming yeast strain isolated from contaminated wine

Biotechnology, biotechnological equipment, 2017-01, Vol.31 (1), p.120-127

2017

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Quality of Material Grape for Winemaking

Nippon Shokuhin Kagaku Kogaku Kaishi, 2017/05/15, Vol.64(5), pp.278-282

Okuda, Tohru

2017

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Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTe0.8S0.2

Physica. C, Superconductivity, 2013-04, Vol.487, p.16-18

2013

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Insulin Resistance in SHR/NDmc-cp Rats Correlates with Enlarged Perivascular Adipocytes and Endothelial Cell Dysfunction in Skeletal Muscle

Journal of Nutritional Science and Vitaminology, 2014, Vol.60(1), pp.52-59

2014

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Effect of Cap Management Technique on the Concentration of Proanthocyanidins in Muscat Bailey A Wine

Food Science and Technology Research, 2012, Vol.18(2), pp.201-207

2012

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Grape Seed Extract Acting on Astrocytes Reveals Neuronal Protection Against Oxidative Stress via Interleukin-6-mediated Mechanisms

Cellular and molecular neurobiology, 2009-12, Vol.29 (8), p.1121-1129

2009

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Concentrations of BSA-Binding Proanthocyanidins in Red Wines Produced in Japan

Food Science and Technology Research, 2011, Vol.17(4), pp.335-339

2011

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Abrupt Increase in the Level of Hydrogen Peroxide in Leaves of Winter Wheat Is Caused by Cold Treatment

Plant physiology (Bethesda), 1991-11, Vol.97 (3), p.1265-1267

1991

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Contents of resveratrol, piceid, and their isomers in commercially available wines made from grapes [Vitis] cultivated in Japan

Bioscience, biotechnology, and biochemistry, 1997-11, Vol.61 (11), p.1800-1805

1997

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Differences in the Behavior of Anthocyanin Coloration in Wines Made from IVitis vinifera/I and Non-Ivinifera/I Grapes

Fermentation (Basel), 2024-04, Vol.10 (4)

2024

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Characterization of major stable proteins in Chardonnay wine

Food Science and Technology Research, 2006, Vol.12(2), pp.131-136

2006

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Mechanism of Permeability Modification in Polyethylene Foams

Journal of cellular plastics, 2008-03, Vol.44 (2), p.107-123

2008

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Abundant Existence of Bovine Serum Albumin Non-precipitable Tannins in Red Wines

ACS food science & technology, 2021-12, Vol.1 (11), p.2062-2068

2021

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Characterization of a class III chitinase from Vitis vinifera cv. Koshu

Journal of bioscience and bioengineering, 2003, Vol.95 (6), p.645-647

2003

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Flow-Injection Determination of L -Histidine with an Immobilized Histidine Oxidase from Brevibacillus borstelensis KAIT-B-022 and Chemiluminescence Detection

Analytical Sciences, 2006, Vol.22(1), pp.95-98

2006

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ワイン製造のための原料ブドウの品質

日本食品科学工学会誌, 2017/05/15, Vol.64(5), pp.278-282

奥田, 徹

2017

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Ab initio MO Calculations for Isomerization Mechanism of the 3-Oxocyclopentylmethyl Radical to the 3-Oxocyclohexyl Radical

Synlett, 1997-11, Vol.1997 (11), p.1265-1268

1997

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Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTe(0.8)S(0.2)

Physica. C, Superconductivity, 2013-04, Vol.487, p.16-18

2013

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Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTeo.8So.2

Physica. C, Superconductivity, 2013, Vol.487, p.16-18

2013

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Differential neuroprotective activity of two different grape seed extracts

Ethyl Caffeate Can Inhibit Aryl Hydrocarbon Receptor (AhR) Signaling and AhR-Mediated Potentiation of Mast Cell Activation

Differences in the Behavior of Anthocyanin Coloration in Wines Made from Vitis vinifera and Non-vinifera Grapes

Adsorption Properties of Grape Phenolics to Grape Insoluble Cell Wall Materials

Dietary resveratrol prevents the development of food allergy in mice

Grape Seed Extracts Inhibit Platelet Aggregation by Inhibiting Protein Tyrosine Phosphatase

Glucose repression of FLO11 gene expression regulates pellicle formation by a wild pellicle-forming yeast strain isolated from contaminated wine

Quality of Material Grape for Winemaking

Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTe0.8S0.2

Insulin Resistance in SHR/NDmc-cp Rats Correlates with Enlarged Perivascular Adipocytes and Endothelial Cell Dysfunction in Skeletal Muscle

Effect of Cap Management Technique on the Concentration of Proanthocyanidins in Muscat Bailey A Wine

Grape Seed Extract Acting on Astrocytes Reveals Neuronal Protection Against Oxidative Stress via Interleukin-6-mediated Mechanisms

Concentrations of BSA-Binding Proanthocyanidins in Red Wines Produced in Japan

Abrupt Increase in the Level of Hydrogen Peroxide in Leaves of Winter Wheat Is Caused by Cold Treatment

Contents of resveratrol, piceid, and their isomers in commercially available wines made from grapes [Vitis] cultivated in Japan

Differences in the Behavior of Anthocyanin Coloration in Wines Made from IVitis vinifera/I and Non-Ivinifera/I Grapes

Characterization of major stable proteins in Chardonnay wine

Mechanism of Permeability Modification in Polyethylene Foams

Abundant Existence of Bovine Serum Albumin Non-precipitable Tannins in Red Wines

Characterization of a class III chitinase from Vitis vinifera cv. Koshu

Flow-Injection Determination of L -Histidine with an Immobilized Histidine Oxidase from Brevibacillus borstelensis KAIT-B-022 and Chemiluminescence Detection

ワイン製造のための原料ブドウの品質

Ab initio MO Calculations for Isomerization Mechanism of the 3-Oxocyclopentylmethyl Radical to the 3-Oxocyclohexyl Radical

Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTe(0.8)S(0.2)

Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTeo.8So.2

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