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38篇 您的检索式：作者名="HAYASE F"

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	题名	作者	年代	出处	被引量
1	Evaluation by a multivariate analysis of the stale flavor formed while storing beer显示文摘	Harayama K Hayase F Kato H	1994	Bioscience biotechnology and biochemistry1994，58，9：	1
2	Chemistry and some Biological Effects of Model Mehnoidins and Pigrnents as Maillard Intermediates显示文摘	HAYASE F USUI T WATANABE H		0，，12：	1
3	Chemistry and some biological effects of model melanoidins and pigments as Maillard intermediates显示文摘	Hayase F Usui T Watanabe H	2006	Molecular Nutrition & Food Research2006，50，12：	1
4	Scavenging of active oxygens by melanoidins显示文摘	Hayase F Hirashima S Okamoto G	1989	Agric Biol Chem1989，53，12：	1
5	Chemistry and some biological effects of model melanoidins and pigments as Maillard intermediates显示文摘	HAYASE F USUI T WATANABE H	2006	Molecular Nutrition&Food Research2006，50，12：	1
6	Purification and characterization of NADPH - dependent 2 - oxoaldehyde reductase from chicken liver显示文摘	Sunshin H Nishimura T Hayase F	1991	J Agric Biol Chem1991，55，4：	1
7	Purification and characterization of NADPH-dependent 2-Oxoaldehyde reduetase from chicken liver 显示文摘	Sunshin H Nishimura T Hayase F	1991	J Agric Biol them1991，55，4：	1
8	Aldose reductase from pocine liver metabolizing 3-deoxyglucosone, a Maillard reaction intermediate 显示文摘	Zhi-Qun L Hayase F Kato H	1992	J Biosci Biotech Biochem1992，56，7：	1
9	Decolorization and degradation products of the melanoidins by hydrogen peroxide显示文摘	Hayase F Kim S B Kato H	1984	Agricultural and Biological Chemistry1984，48，11：	1
10	Chemistry and some biological effects of model melanoidins and pigments as Maillard intermediates显示文摘	Hayase F Usui T Watanabe H	2006	Molecular Nutrition & Food Research2006，50，12：	1
11	Purification and characterization of NADPH-dependent 2-oxoaldehyde reductase from parsley 显示文摘	Zhiqun L Hayase F Nishimura T	1990	J Agile Biol Chem1990，55，4：	1
12	Identification ofblue pigment formed in a Z)-xylose-glycine reaction system显示文摘	HAYASE F TAKAHASHI Y TOMINAGA S	1999	BiosciBiotechnol Biochem1999，63，：	1
13	Maillard reaction products formed from of D-glucose and glycine and the formation of amides as major components显示文摘	Hayase F Kim S B Kato H	1985	Agricultural and Biological Chemistry1985，49，：	1
14	Antioxidative components of sweet potatoes显示文摘	HAYASE F KATO H	1984	J Nutr Sci Vitaminol (Tokyo)1984，30，1：	1
15	Chemistry and some biological effects of model melanoidins and pigments as Maillard intermediates显示文摘	HAYASE F USUI T WATANABE H		0，，12：	1
16	Recent development of 3-deoxyosone related Maillard re- action produces 显示文摘	Hayase F	2000	Food Sci Technol Res2000，6，：	1
17	Comparative effi- cacy of stellate ganglion block with bupivacaine vs pulsed radiofrequency in a patient with refractory 'ven- tricular arrhythmias显示文摘	Hayase J Vampola S Ahadian F	2016	J Clin Anesth2016，6，31：	1
18	3-Deoxysone-related advanced glycation end products in foods and biological systems显示文摘	HAYASE F TAKAHASHI Y SASAKI S	2002	International Congress Series2002，1245，：	1
19	Antioxidative components of sweet potatoes 显示文摘	Hayase F and Kato H	1984	JNutr Sci Vitaminol1984，30，1：	1
20	Scavenging of active oxygens by melanoidins显示文摘	Hayase F Hirashima S Okamoto G	1989	Agrci Biol Chem1989，，53：	1

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