37 results on '"Kazuko Oba"'
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2. Comparative Study on the Vitamin C Content of Fresh and Cooked Vegetables at Mealtime
3. Suppressed expression of the apoplastic ascorbate oxidase gene increases salt tolerance in tobacco and Arabidopsis plants
4. Antioxidative Phenolic Acids from Oregano (Origanum vulgare L.) Leaves
5. Generation and properties of ascorbic acid-deficient transgenic tobacco cells expressing antisense RNA for L-galactono-1,4-lactone dehydrogenase
6. 'Amount of Vitamin C of Fresh, Frozen and Cooked Vegetables : Comparison of the Values Determined by DNP Colorimetric Method and HPLC'
7. Effect of Storage Temperature on Vitamin C Levels and L-Galactonolactone Dehydrogenase Activity of Potato Tubers
8. A Study on the Utilization of Rooibos Tea in Foods
9. Sensory Evaluation of Rooibos Tea
10. The Mode of Inhibition by Salts to Two Enzymes Involved in IMP Degradation in Fish Flesh
11. Comparison of Sensory Attributes and Palatability of Fig Jam and Those of Strawberry Jam
12. Sensory Attributes and Palatability of Fig Wines
13. Suppressive Effect of Salts on Degradation of ATP-related Compounds in Fish Flesh during Cold Storage
14. Comparative study on the vitamin C contents of the food legume seeds
15. Effects of Vacuum Mixing and Steaming on the Sensory Evaluation and Physical Properties of the Middle Size of Japanese Noodles (UDON)
16. Induction mechanism of 3-hydroxy-3-methylglutaryl-CoA reductase in potato tuber and sweet potato root tissues
17. L-galactono-gamma-lactone dehydrogenase from sweet potato: purification and cDNA sequence analysis
18. Excision of recurrent appendix testis torsion
19. Segmental absence of intestinal musculature with metachronous bowel perforations in an infant
20. Subcellular Localization of 2-(β-d-Glucosyloxy)-Cinnamic Acids and the Related β-glucosidase in Leaves of Melilotus alba Desr
21. Properties of a Mixed Function Oxygenase Catalyzing Ipomeamarone 15-Hydroxylation in Microsomes from Cut-Injured and Ceratocystis fimbriata-Infected Sweet Potato Root Tissues
22. Changes in Properties of the Boiled Minced Meat Ball (Tatakidango) of Sillago japonica during Storage of Fish or Minced Fish (Surimi)
23. Interactions between diseased sweet potato terpenoids and Ceratocystis fimbriata
24. Change in acetyl CoA synthetase activity of sweet potato in response to infection by Ceratocystis fimbriata and injury
25. Mechanism of Furano-terpene Production in Sweet Potato Root Tissue Injured by Chemical Agents
26. Major soluble proteins of sweet potato roots and changes in proteins after cutting, infection, or storage
27. Wounding-induced enhancement of the activity of chromatin-bound DNA-dependent RNA polymerases in sweet potato root
28. Factors Affecting the Delicacy of Noodles (UDON) : Analytical Research by Sensory Evaluation
29. Some Problems in the Assay Method of HMG-CoA Reductase Activity in Sweet Potato in the Presence of Other HMG-CoA Utilizing Enzymes
30. Effects of Vacuum Mixing and Steaming on the Sensory Evaluation and Physical Properties of Japanese Noodles (UDON)
31. Occurrence of 3-Hydroxy-3-methyl-glutaryl Coenzyme A Reductase in Sweet Potato
32. Occurrence of 3-hydroxy-3-methylglutaryl coenzyme a reductase in sweet potato
33. Induction of Polysome Formation in Sweet Potato Root Tissue in Response to Wounding
34. Ipomeamarone 15-hydroxylase from cut-injured and Ceratocystis fimbriata-infected sweet potato root tissues
35. Induction of Furano-terpene Production and Formation of the Enzyme System from Mevalonate to Isopentenyl Pyrophosphate in Sweet Potato Root Tissue Injured by Ceratocystis fimbriata and by Toxic Chemicals
36. Improved Synthesis of 3-14C-3-Hydroxy-3-methylglutaryl Coenzyme A
37. Improved synthesis of 3-14C-3-hydroxy-3-methylglutaryl coenzyme A
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