Found: 19
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1′-Acetoxychavicol acetate, a potent transient receptor potential ankyrin 1 agonist derived from Thai ginger, prevents visceral fat accumulation in mice fed with a high-fat and high-sucrose diet.
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- Bioscience, Biotechnology & Biochemistry, 2021, v. 85, n. 10, p. 2191, doi. 10.1093/bbb/zbab131
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- Article
Compositional changes of the floral scent volatile emissions from Asian skunk cabbage (Symplocarpus renifolius, Araceae) over flowering sex phases.
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- Phytochemical Analysis, 2019, v. 30, n. 2, p. 139, doi. 10.1002/pca.2799
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- Article
Comparison of odour thresholds and odour qualities of the enantiomers of 4-mercapto-2-alkanones and 4-acetylthio-2-alkanones.
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- Flavour & Fragrance Journal, 2015, v. 30, n. 2, p. 171, doi. 10.1002/ffj.3228
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Aroma Constituents and Enzyme Activities of Japanese Long Coriander Leaves (Culantro, Eryngium foetidum L.).
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- Food Science & Technology Research, 2012, v. 18, n. 2, p. 287, doi. 10.3136/fstr.18.287
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Determination of the absolute configurations of 4-mercapto-2-alkanones using the H NMR anisotropy method and enzyme-catalyzed kinetic resolution of the corresponding 4-acetylthio-2-alkanones.
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- European Food Research & Technology, 2011, v. 232, n. 5, p. 753, doi. 10.1007/s00217-011-1440-x
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Galangal Pungent Component, 1′-Acetoxychavicol Acetate, Activates TRPA1.
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- Bioscience, Biotechnology & Biochemistry, 2010, v. 74, n. 8, p. 1694, doi. 10.1271/bbb.100133
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Aroma Characteristics of Cocoa Tea (Camellia ptilophylla Chang).
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- Bioscience, Biotechnology & Biochemistry, 2010, v. 74, n. 5, p. 946, doi. 10.1271/bbb.90752
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Aroma Character Impact Compounds in Kinokuni Mandarin Orange (Citrus kinokuni) Compared with Satsuma Mandarin Orange (Citrus unshiu).
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- Bioscience, Biotechnology & Biochemistry, 2010, v. 74, n. 4, p. 835, doi. 10.1271/bbb.90937
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Aliphatic Aldehyde Reductase Activity Related to the Formation of Volatile Alcohols in Vietnamese Coriander Leaves.
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- Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 3, p. 641, doi. 10.1271/bbb.80709
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Mioganal, a Novel Pungent Principle in Myoga (Zingiber mioga Roscoe) and a Quantitative Evaluation of Its Pungency.
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- Bioscience, Biotechnology & Biochemistry, 2008, v. 72, n. 10, p. 2681, doi. 10.1271/bbb.80347
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- Article
Effects of the Amino-Carbonyl Reaction of Ribose and Glycine on the Formation of the 2(or 5)-Ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone Aroma Component Specific to Miso by Halo-Tolerant Yeast.
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- Bioscience, Biotechnology & Biochemistry, 2007, v. 71, n. 7, p. 1761, doi. 10.1271/bbb.60715
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- Article
The Formation Mechanism by Yeast of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in Miso.
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- Bioscience, Biotechnology & Biochemistry, 2007, v. 71, n. 2, p. 407, doi. 10.1271/bbb.60466
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- Article
Potent Odorants Characterize the Aroma Quality of Leaves and Stalks in Raw and Boiled Celery.
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- Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 4, p. 958, doi. 10.1271/bbb.70.958
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Pungent Qualities of Sanshool-Related Compounds Evaluated by a Sensory Test and Activation of Rat TRPV1.
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- Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 10, p. 1951, doi. 10.1271/bbb.69.1951
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Quantitative Analysis of Sanshool Compounds in Japanese Pepper (Xanthoxylum piperitum DC.) and Their Pungent Characteristics.
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- Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 10, p. 1958, doi. 10.1271/bbb.69.1958
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- Article
Sedative effects of the jasmine tea odor and ( R)-(−)-linalool, one of its major odor components, on autonomic nerve activity and mood states.
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- European Journal of Applied Physiology, 2005, v. 95, n. 2/3, p. 107, doi. 10.1007/s00421-005-1402-8
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Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion.
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- Molecular Nutrition & Food Research, 2005, v. 49, n. 1, p. 61, doi. 10.1002/mnfr.200400021
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Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis.
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- Journal of the Science of Food & Agriculture, 2003, v. 83, n. 4, p. 289, doi. 10.1002/jsfa.1311
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Shogaols from Zingiber officinale as Promising Antifouling Agents.
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- Bioscience, Biotechnology & Biochemistry, 2002, v. 66, n. 8, p. 1748, doi. 10.1271/bbb.66.1748
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