56 results on '"Kazuko Oba"'
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2. Localization of Nitrate Anion and Vitamin C in Japanese Radish, and the Effect of Fertilization Method on their Contents
3. Partial Purification and Characterization of Polyphenol Oxidase Isozymes in Banana Bud
4. Comparative Study on the Vitamin C Content of Fresh and Cooked Vegetables at Mealtime
5. Importance of the l-galactonolactone pool for enhancing the ascorbate content revealed by l -galactonolactone dehydrogenase-overexpressing tobacco plants
6. Suppressed expression of the apoplastic ascorbate oxidase gene increases salt tolerance in tobacco and Arabidopsis plants
7. Antioxidative Phenolic Acids from Oregano (Origanum vulgare L.) Leaves
8. Generation and properties of ascorbic acid-deficient transgenic tobacco cells expressing antisense RNA for L-galactono-1,4-lactone dehydrogenase
9. 'Amount of Vitamin C of Fresh, Frozen and Cooked Vegetables : Comparison of the Values Determined by DNP Colorimetric Method and HPLC'
10. Effect of Storage Temperature on Vitamin C Levels and L-Galactonolactone Dehydrogenase Activity of Potato Tubers
11. A Study on the Utilization of Rooibos Tea in Foods
12. Sensory Evaluation of Rooibos Tea
13. Sprouts as antioxidant food resources and young people's taste for them
14. Purification and Properties of L-Galactono- γ-Lactone Dehydrogenase, a Key Enzyme for Ascorbic Acid Biosynthesis, from Sweet Potato Roots
15. The Mode of Inhibition by Salts to Two Enzymes Involved in IMP Degradation in Fish Flesh
16. Comparison of Sensory Attributes and Palatability of Fig Jam and Those of Strawberry Jam
17. Sensory Attributes and Palatability of Fig Wines
18. Suppressive Effect of Salts on Degradation of ATP-related Compounds in Fish Flesh during Cold Storage
19. Comparative study on the vitamin C contents of the food legume seeds
20. Effects of Vacuum Mixing and Steaming on the Sensory Evaluation and Physical Properties of the Middle Size of Japanese Noodles (UDON)
21. Induction mechanism of 3-hydroxy-3-methylglutaryl-CoA reductase in potato tuber and sweet potato root tissues
22. L-galactono-gamma-lactone dehydrogenase from sweet potato: purification and cDNA sequence analysis
23. L -Galactono-γ-Lactone Dehydrogenase: Partial Characterization, Induction of Activity and Role in the Synthesis of Ascorbic Acid in Wounded White Potato Tuber Tissue
24. Excision of recurrent appendix testis torsion
25. Segmental absence of intestinal musculature with metachronous bowel perforations in an infant
26. Synthesis of RNA in tissue discs of sweet potato roots after cutting or mercuric chloride treatment
27. The fate of the phytoalexin ipomeamarone: furanoterpenes and butenolides from Ceratocystis fimbriata-infected sweet potatoes
28. Subcellular Localization of 2-(β-d-Glucosyloxy)-Cinnamic Acids and the Related β-glucosidase in Leaves of Melilotus alba Desr
29. Properties of a Mixed Function Oxygenase Catalyzing Ipomeamarone 15-Hydroxylation in Microsomes from Cut-Injured and Ceratocystis fimbriata-Infected Sweet Potato Root Tissues
30. Isolation of Furanoterpene-Containing Particles from Ceratocystis fimbriata-Infected Sweet Potato Root Tissue
31. Changes in Properties of the Boiled Minced Meat Ball (Tatakidango) of Sillago japonica during Storage of Fish or Minced Fish (Surimi)
32. Metabolism of ipomeamarone in sweet potato root slices before and after treatment with mercuric chloride or infection with Ceratocystis fimbriata
33. Interactions between diseased sweet potato terpenoids and Ceratocystis fimbriata
34. Change in acetyl CoA synthetase activity of sweet potato in response to infection by Ceratocystis fimbriata and injury
35. Induction of cinnamic acid 4-hydroxylase in developing maize seedlings
36. Mechanism of Furano-terpene Production in Sweet Potato Root Tissue Injured by Chemical Agents
37. Major soluble proteins of sweet potato roots and changes in proteins after cutting, infection, or storage
38. Wounding-induced enhancement of the activity of chromatin-bound DNA-dependent RNA polymerases in sweet potato root
39. Possible role of the cytosol pathway of acetyl-CoA supply in terpene biosynthesis in sweet potato infected with Ceratocystis fimbriata1
40. Factors Affecting the Delicacy of Noodles (UDON) : Analytical Research by Sensory Evaluation
41. Some Problems in the Assay Method of HMG-CoA Reductase Activity in Sweet Potato in the Presence of Other HMG-CoA Utilizing Enzymes
42. Effects of Vacuum Mixing and Steaming on the Sensory Evaluation and Physical Properties of Japanese Noodles (UDON)
43. Occurrence of 3-Hydroxy-3-methyl-glutaryl Coenzyme A Reductase in Sweet Potato
44. Occurrence of 3-hydroxy-3-methylglutaryl coenzyme a reductase in sweet potato
45. Induction of Polysome Formation in Sweet Potato Root Tissue in Response to Wounding
46. Ipomeamarone 15-hydroxylase from cut-injured and Ceratocystis fimbriata-infected sweet potato root tissues
47. Biosynthesis of furano-terpenes by sweet potato cell culture
48. Purification and Characterization of Pyruvate Decarboxylase from Sweet Potato Roots
49. The Tissue Slice System as a Model for Studies of Host-Parasite Relationships
50. Induction of 3-Hydroxy-3-methylglutaryl CoA Reductase in Potato Tubers after Slicing, Fungal Infection or Chemical Treatment, and Some Properties of the Enzyme
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