au.\*:("KONNO, Tomonori")
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Improvement of the antitumor activity of black currant polysaccharide by an enzymatic treatmentTAKATA, Ryoji; YANAI, Takaaki; YAMAMOTO, Reiko et al.Bioscience, biotechnology, and biochemistry. 2007, Vol 71, Num 5, pp 1342-1344, issn 0916-8451, 3 p.Article
Immunostimulatory effects of a polysaccharide-rich substance with antitumor activity isolated from black currant (Ribes nigrum L.)TAKATA, Ryoji; YAMAMOTO, Reiko; YANAI, Takaaki et al.Bioscience, biotechnology, and biochemistry. 2005, Vol 69, Num 11, pp 2042-2050, issn 0916-8451, 9 p.Article
Analysis of S-3-(Hexan-1-ol)-Glutathione and S-3-(Hexan-1-ol)-L-Cysteine in Vitis vinifera L. cv. Koshu for Aromatic WinesKOBAYASHI, Hironori; TAKASE, Hideki; KANEKO, Katsura et al.American journal of enology and viticulture. 2010, Vol 61, Num 2, pp 176-185, issn 0002-9254, 10 p.Article
Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activationKOBAYASHI, Hironori; TAKASE, Hideki; SUZUKI, Yumiko et al.Journal of experimental botany. 2011, Vol 62, Num 3, pp 1325-1336, issn 0022-0957, 12 p.Article
Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood PairingTAMURA, Takayuki; TANIGUCHI, Kiyoshi; SUZUKI, Yumiko et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 18, pp 8550-8556, issn 0021-8561, 7 p.Article