125 results on '"Miyazawa, Mitsuo"'
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2. Biotransformation of (+)-Carvone and (-)-Carvone by the Common Cutworm Spodoptera litura Larvae
3. Special Issue: Symposium on the Chemistry of Terpenes, Essential Oils and Aromatics (TEAC)
4. Special Issue: Symposium on the Chemistry of Terpenes, Essential Oils and Aromatics (TEAC)
5. Biotransformation of (–)-(1R,4S)-Menthone and (+)-(1S,4R)-Menthone by the Common Cutworm Spodoptera litura Larvae
6. Inhibition of β-Secretase Activity by Monoterpenes, Sesquiterpenes, and C13 Norisoprenoids
7. Comparison of Essential Oils from Three Kinds of Cryptotaenia japonica Hassk (Kirimitsuba, Nemitsuba, and Itomitsuba) used in Japanese Food
8. Chemical Composition and Characteristic Odor Compounds in Essential Oil from Alismatis Rhizoma (Tubers of Alisma orientale)
9. Sexual Differences in Chemical Composition and Aroma-active Compounds of Essential Oil from Flower Buds of Eurya japonica
10. Volatile Compounds with Characteristic Odor of Essential Oil from Magnolia obovata Leaves by Hydrodistillation and Solvent-assisted Flavor Evaporation
11. Agroecosystem Development of Industrial Fermentation Waste —Characterization of Aroma-active Compounds from the Cultivation Medium of Lactobacillus brevis—
12. Chemical Composition and Aroma Evaluation of Essential Oils from Skunk Cabbage (Symplocarpus foetidus)
13. Chemical Compositions and Aroma Evaluation of Volatile Oil from the Industrial Cultivation Medium of Enterococcus faecalis
14. Characteristic Chemical Components and Aroma-active Compounds of the Essential Oils from Ranunculus nipponicus var. submersus Used in Japanese Traditional Food
15. Characteristic Odor Components of Essential Oils from Eurya japonica
16. Evaluation of the Key Odorants in Volatile Oils from Tubers of Apios americana Medikus
17. Identification of Aroma-active Compounds in Essential Oil from Uncaria Hook by Gas Chromatography- Mass Spectrometry and Gas Chromatography-Olfactometry
18. Characteristic Odor Components of Volatile Oil from the Cultivation Medium of Lactobacillus acidophilus
19. Characterization of Volatile Components and Odor-active Compounds in the Oil of Edible Mushroom Boletopsis leucomelas
20. Isolation and Biological Activity of a Novel Cadinane-type Sesquiterpenoid from the Essential Oil of Alangium salviifolium
21. Characteristic Odorants from Bailingu Oyster Mushroom (Pleurotus eryngii var. tuoliensis) and Summer Oyster Mushroom (Pleurotus cystidiosus)
22. Comparison of Agitake (Pleurotus eryngii var. ferulae) Volatile Components with Characteristic Odors Extracted by Hydrodistillation and Solvent-assisted Flavor Evaporation
23. Chemical Composition, Aroma Evaluation, and Oxygen Radical Absorbance Capacity of Volatile Oil Extracted from Brassica rapa cv. “Yukina” Used in Japanese Traditional Food
24. Volatile Composition and Sensory Properties of Indian Herbal Medicine-Pavonia odorata-used in Ayurveda
25. Chemical Composition and Major Odor-Active Compounds of Essential Oil from PINELLIA TUBER (Dried Rhizome of Pinellia ternata) as Crude Drug
26. The Plant Growth-promoting Fungus Penicillium spp. GP15-1 Enhances Growth and Confers Protection against Damping-off and Anthracnose in the Cucumber
27. Chemical Composition and Aroma Evaluation of Volatile oils from Edible Mushrooms (Pleurotus salmoneostramineus and Pleurotus sajor-caju)
28. Structure-activity Relationships for Bergenin Analogues as ^|^beta;-Secretase (BACE1) Inhibitors
29. Characteristic Odor Components of Essential Oil from Scutellaria laeteviolacea
30. Characteristic chemical components of the essential oil from white kwao krua (Pueraria mirifica)
31. Comparison of Volatile Compounds with Characteristic Odor in Flowers and Leaves of Nojigiku (Chrysanthemum japonense)
32. Evaluation of Volatiles from Ampelopsis brevipedunculata var. heterophylla Using GC-Olfactometry, GC-MS and GC-pulsed Flame Photometric Detector
33. Highly Selective and Asymmetric Reductive Biotransformation of ^|^alpha;-Ionone by Epicoccum purpurascens
34. Biotransformation of (+)-Fenchone by Salmonella typhimurium OY1002/2A6 Expressing Human CYP2A6 and NADPH-P450 Reductase
35. Novel Compound, (2Z,6E)-1-Hydroxy-3,7-dimethyl-2,6-octadien-8-oic Acid Produced from Biotransformation of Nerol by Spodoptera litura Larvae
36. Characterization of Aroma-active Compounds in Dry Flower of Malva sylvestris L. by GC-MS-O Analysis and OAV Calculations
37. Metabolism of (+)-Terpinen-4-ol by Cytochrome P450 Enzymes in Human Liver Microsomes
38. Quantitative Evaluation of (+)-Δ3-Carene Metabolites from Living Larvae of Spodoptera litura by Headspace Solid-phase Microextraction
39. Microbial Transformation of Isopimpinellin by Glomerella cingulata
40. Metabolism of (+)- and (-)-Menthols by CYP2A6 in Human Liver Microsomes
41. Biotransformation of (-)-Camphor by Salmonella typhimurium OY1002/2A6 Expressing Human CYP2A6 and NADPH-P450 Reductase
42. Character Impact Odorants of Wild Edible Plant-Cacalia hastata L. var. orientalis-Used in Japanese Traditional Food
43. Microbial Transformation of (-)-Isolongifolol by Plant Pathogenic Fungus Glomerella cingulata
44. “OUR RESEARCH”
45. Regioselective Oxidation of (+)-.ALPHA.-Longipinene by Aspergillus niger
46. Contractile and Extensile Effects of Red and White Wine on Rat and Mongolian gerbil Gastrointestinal Smooth Muscle
47. “Electronic Submission System”
48. Characterization of Volatile Aroma Compounds from Red and Black Rice Bran
49. “From Thomson Reuters” - new launch -
50. Aroma-active Compounds of Elatostema laetevirens and Elatostema umbellatum var. majus
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