Found: 11
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Application of integrative physiological approach to evaluate human physiological responses to the inhalation of essential oils of Japanese citrus fruits iyokan (Citrus iyo) and yuzu (Citrus junos).
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- Bioscience, Biotechnology & Biochemistry, 2022, v. 86, n. 1, p. 109, doi. 10.1093/bbb/zbab193
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- Article
Changes in gaseous concentration of alkylpyrazine analogs affect mouse avoidance behavior.
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- Bioscience, Biotechnology & Biochemistry, 2021, v. 85, n. 12, p. 2343, doi. 10.1093/bbb/zbab178
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- Article
2,3-Dimethylpyrazine (3DP) and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) generated by the Maillard reaction in foods affect autonomic nervous activity and central nervous activity in human.
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- Bioscience, Biotechnology & Biochemistry, 2020, v. 84, n. 9, p. 1894, doi. 10.1080/09168451.2020.1775066
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- Article
Comparison of 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone, a volatile odor compound generated by the Maillard reaction, in cooked meat of various animal species and parts.
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- Animal Science Journal, 2023, v. 94, n. 1, p. 1, doi. 10.1111/asj.13813
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- Article
Investigation of potent odorants generated during the production of whey protein hydrolysates.
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- Animal Science Journal, 2018, v. 89, n. 9, p. 1348, doi. 10.1111/asj.13056
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Heme induces DNA damage and hyperproliferation of colonic epithelial cells via hydrogen peroxide produced by heme oxygenase: A possible mechanism of heme-induced colon cancer.
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- Molecular Nutrition & Food Research, 2010, v. 54, n. 8, p. 1182, doi. 10.1002/mnfr.200900348
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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
Inhalation of odors containing DMHF generated by the Maillard reaction affects physiological parameters in rats.
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- Scientific Reports, 2020, v. 10, n. 1, p. N.PAG, doi. 10.1038/s41598-020-70843-z
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- Article
Odors generated from the Maillard reaction affect autonomic nervous activity and decrease blood pressure through the olfactory system.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 3, p. 923, doi. 10.1002/jsfa.8538
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- Article
Investigation of volatile components and identification of the most potent odour-active component in fermented meat sauce.
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- Flavour & Fragrance Journal, 2017, v. 32, n. 3, p. 171, doi. 10.1002/ffj.3371
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- Article