Production and scavenging of active oxygen species by Maillard reactionHAYASE, F.Nihon yukagaku kaishi. 1997, Vol 46, Num 10, pp 1137-1145, issn 1341-8327Article

VOLATILE COMPONENTS FORMED BY THERMAL DEGRADATION OF NONDIALYZABLE MELANOIDINS PREPARED FROM SUGAR-AMINO ACID REACTION SYSTEMSHAYASE F; KATO H.1981; AGRIC. BIOL. CHEM.; ISSN 0002-1369; JPN; DA. 1981; VOL. 45; NO 11; PP. 2559-2567; BIBL. 19 REF.Article

CHEMICAL CHANGES IN CASEIN HEATED WITH AND WITHOUT D-GLUCOSE IN THE POWDERED STATE OR IN AN AQUEOUS SOLUTIONKATO H; MATSUMURA M; HAYASE F et al.1981; FOOD CHEM.; ISSN 0308-8146; GBR; DA. 1981; VOL. 7; NO 3; PP. 159-168; BIBL. 16 REF.Article

FORMATION OF EPSILON -(2-FORMYL-5-HYDROXYMETHYL-PYRROL-1-YL)-L-NORLEUCINE IN THE MAILLARD REACTION BETWEEN D-GLUCOSE AND L-LYSINENAKAYAMA T; HAYASE F; KATO H et al.1980; AGRIC. BIOL. CHEM.; JPN; DA. 1980; VOL. 44; NO 5; PP. 1201-1202; BIBL. 9 REF.Article

CHEMICAL INVESTIGATION ON THE CHANGES IN LYSOZYME DURING HEATING.HAYASE F; KATO H; FUJIMAKI M et al.1975; AGRIC. BIOL. CHEM.; JAP.; DA. 1975; VOL. 39; NO 6; PP. 1255-1262; BIBL. 10 REF.Article

NINHYDRIN POSITIVE COMPOUNDS PRODUCED BY HEATING OF POLY-L- AMINO ACIDS, TRIPEPTIDES AND AN AMINO ACID MIXTUREHAYASE F; KATO H; FUJIMAKI M et al.1975; AGRIC. BIOL. CHEM.; JAP.; DA. 1975; VOL. 39; NO 3; PP. 741-742; BIBL. 6 REF.Article

RACEMIZATION OF AMINO ACID RESIDUES IN PROTEINS DURING ROASTINGHAYASE F; KATO H; FUJIMAKI M et al.1973; AGRIC. BIOL. CHEM.; JAP.; DA. 1973; VOL. 37; NO 1; PP. 191-192; BIBL. 4REF.Serial Issue

VOLATILE AND NONVOLATILE MAILLARD REACTION PRODUCTS BETWEEN L-LYSINE AND D-GLUCOSE. = PRODUITS VOLATILS ET NON VOLATILS DE LA REACTION DE MAILLARD ENTRE LA L-LYSINE ET LE D-GLUCOSE.KATO H; NAKAYAMA T; SUGIMOTO S et al.1982; AGRICULTURAL AND BIOLOGICAL CHEMISTRY.; ISSN 0002-1369; JPN; DA. 1982; VOL. 46; NO 10; PP. 2599-2600; BIBL. 5 REF.; 2 FIG./1 TABL.Article

Maillard reaction products from D-glucose and butylamine = Les produits de la réaction de Maillard entre le D-glucose et la butylamineHAYASE, F; KATO, H.Agricultural and biological chemistry. 1985, Vol 49, Num 2, pp 467-473, issn 0002-1369Article

Maillard reaction products from D-glucose and butylamineHAYASE, F; KATO, H.Agricultural and biological chemistry. 1985, Vol 49, Num 2, pp 467-473, issn 0002-1369Article

A RESEARCH NOTE. HEAT-INDUCED CHANGES IN FREE AMINO ACIDS ON MANUFACTURING HEATED PULPS, PUREES AND PASTES FROM TOMATOES = NOTE DE RECHERCHE. MODIFICATIONS, INDUITES PAR LA CHALEUR, DES ACIDES AMINES LIBRES LORS DE LA FABRICATION DES PULPES, DES PUREES ET DES PATES DE TOMATEOKITANI A; KIM SY; HAYASE F et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1366-1367; BIBL. 7 REF.; 1 FIG./1 TABL.Article

VOLATILE COMPONENTS FORMED BY THERMAL DEGRADATION OF NONDIALYZABLE MELANOIDIN PREPARED FROM A SUGAR-BUTYLAMINE REACTION SYSTEM. = LES COMPOSES VOLATILS FORMES LORS DE LA DEGRADATION THERMIQUE DE LA MELANOIDINE NON DIALYSABLE, OBTENUE PAR REACTION DES GLUCIDES AVEC LA BUTYLAMINE.HAYASE F; SATO M; TSUCHIDA H et al.1982; AGRICULTURAL AND BIOLOGICAL CHEMISTRY.; ISSN 0002-1369; JPN; DA. 1982; VOL. 46; NO 12; PP. 2987-2996; BIBL. 8 REF.; 3 FIG./7 TABL.Article

Contribution to stale flavor of 2-furfuryl ethyl ether and its formation mechanism in beerHARAYAMA, K; HAYASE, F; KATO, H et al.Bioscience, biotechnology, and biochemistry. 1995, Vol 59, Num 6, pp 1144-1146, issn 0916-8451Article

Inhibition of the protein crosslinking in a Maillard reaction by aminoguanidine and semicarbazideHAYASE, F; YONG HEE KIM; KATO, H et al.Agricultural and biological chemistry. 1991, Vol 55, Num 5, pp 1435-1436, issn 0002-1369Article

Characterization of tryptophan derivatives from the reaction of N^α-acetyl-tryptophan with carbonyl compoundsSAITO, G; OKITANI, A; HAYASE, F et al.Agricultural and biological chemistry. 1986, Vol 50, Num 9, pp 2315-2323, issn 0002-1369Article

Characterization of tryptophan derivatives from the reaction of Nα-acetyl-tryptophan with carbonyl compounds = Caractérisation des dérivés du Nα-acétyl-tryptophane formés lors de la réaction avec les composés carbonylésSAITO, G; OKITANI, A; HAYASE, F et al.Agricultural and biological chemistry. 1986, Vol 50, Num 9, pp 2315-2323, issn 0002-1369Article

Desmutagenicity of melanoidins against various kinds of mutagens and activated mutagensIN EUI LEE; VAN CHUYEN; HAYASE, F et al.Bioscience, biotechnology, and biochemistry. 1994, Vol 58, Num 1, pp 18-23, issn 0916-8451Article

Evaluation by a multivariate analysis of the stale flavor formed while storing beerHARAYAMA, K; HAYASE, F; KATO, H et al.Bioscience, biotechnology, and biochemistry. 1994, Vol 58, Num 9, pp 1595-1598, issn 0916-8451Article

New method for analyzing the volatiles in beerHARAYAMA, K; HAYASE, F; KATO, H et al.Bioscience, biotechnology, and biochemistry. 1994, Vol 58, Num 12, pp 2246-2247, issn 0916-8451Article

Suppression of cell-cycle progression during the S phase of rat fibroblasts by 3-deoxyglucosone, a Maillard reaction intermediateSHINODA, T; HAYASE, F; KATO, H et al.Bioscience, biotechnology, and biochemistry. 1994, Vol 58, Num 12, pp 2215-2219, issn 0916-8451Article

Desmutagenic effect of α-dicarbonyl and α-hydroxycarbonyl compounds against mutagenic heterocyclic aminesKIM, S. B; HAYASE, F; KATO, H et al.Mutation research. 1987, Vol 177, Num 1, pp 9-15, issn 0027-5107Article

Precipitate-forming reaction of β-(1→4)-D-glucanase(II) in maltYAMASHITA, H; HIRONO, T; HAYASE, F et al.Agricultural and biological chemistry. 1986, Vol 50, Num 3, pp 733-740, issn 0002-1369Article

Changes of volatile components of tomato fruits during ripening = Modifications des constituants volatils de la tomate au cours de la maturationHAYASE, F; CHUNG, T. Y; KATO, H et al.Food chemistry. 1984, Vol 14, Num 2, pp 113-124, issn 0308-8146Article

Novel dehydrofuroimidazole compounds formed by the advanced Maillard reaction of 3-deoxy-D-hexos-2-ulose and arginine residues in proteinsHAYASE, F; KOYAMA, T; KONISHI, Y et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 4, pp 1137-1143, issn 0021-8561Article

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