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74篇 您的检索式：作者名="NISHIBA Y"

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	题名	作者	年代	出处	被引量
1	Vitamin E content and radical scavenging activity of soymilk made from lipoxygenaselacking (triple-null) soybean显示文摘	Suda I Nishiba Y Furuta S	2000	Journal of Nutrition2000，130，：	1
2	High Tert-Butylperoxyl Radical Scavenging Activities of Sweet Potato Culti vars with Purple Flesh显示文摘	FURUTA S SUDA I NISHIBA Y	1998	Food Science and Techaology Research1998，4，1：	1
3	Reduction of liver induced by car- bon tetrachloride in rats administered purple colored sweetpotato juice 显示文摘	Suda I Furuta S Nishiba Y	1997	Nippon Shokuhin Kagaku Logaku Kaishi1997，44，：	1
4	Reduction of liver induced by carbon tetrachlodde in rats adfministered purple colored sweet potato juice显示文摘	SUDA I FURUTA S NISHIBA Y	1997	Nippon Shokuhin Kagaku Kaishi1997，44，3：	1
5	High ter-butylperoxyl radical scav enging activity of sweet potato cultivars with purple flesh显示文摘	Furuta S Suda I Nishiba Y	1998	Food Sci Techn ol Int1998，4，1：	1
6	High tert-butylperoxyl radical scavenging activities of sweet potato cultivars with purple flesh显示文摘	FURUTA S SUDA I NISHIBA Y	1998	Food Science and Technology International Tokyo1998，4，1：	1
7	Convenient method to determine free fatty acid of rice using thin - layer chromatography and flame-ionization detection system显示文摘	Nishiba Y Sato T Suda I	2000	Cereal Chemistry2000，77，2：	1
8	Reduction of liver induced by carbon tetrachloride in rats administered purple-colored sweet potato juice显示文摘	Suda I Furuta S Nishiba Y	1997	Nip pon Shokuhin Kagaku Kogaku Kaishi1997，44，4：	1
9	High let-butylperoxyl radical scavenging activity of sweet potato cultivars with purple flesh显示文摘	Furuta s Suda I Nishiba Y e1 a1	1998	Food Sci Technol Int1998，4，1：	1
10	Reduction of liver injury induced by carbon tetrachloride in rats administered purple-colored sweetpotato juice显示文摘	Suda I Furuta S Nishiba Y et a1	1997	Nippon Shokuhin Kagaku Kogaku Kaishi1997，44，4：	1
11	High tert-buthylperoxyl radical scavenging activities of sweet potato cultivars with purple flesh显示文摘	Furuta S Suda I Nishiba Y		0，，04：	1
12	Convenient method to determine free fatty acid of rice using thin-layer chromarography and flame-ionization detection system显示文摘	NISHIBA Y SATO T SUDA I	2000	Cereal Chemistry2000，77，2：	1
13	High tert-buthylperoxyl radical scavenging activities of sweet potato cultivars with purple flesh显示文摘	FURUTA S SUDA I NISHIBA Y	1998	Food Sci Technol Int Tokyo1998，4，：	1
14	Convenient Method to Determine Free Fatty Acid of Rice Using Thin-layer Chromatography and Flame-ionization Detection System显示文摘	NISHIBA Y SATO T SUDA I	2000	Cereal Chemistry2000，77，：	1
15	Reduction of liver induced by carbon tetrachloride in rats administered purple-colored sweet potato juice显示文摘	SUDA I FURUTA S NISHIBA Y	1997	Nippon Shokuhin Kagaku Kogaku Kaishi1997，44，4：	1
16	Convenient method to determine free fatty acid of rice using thin -layer chromatography and flame - ionization detection system 显示文摘	Nishiba Y Sato T Suda I	2000	Cereal Chemistry2000，77，2：	1
17	Reduction of liver induced by carbon tetrachloride in rats administered purple-colored sweet potato juice显示文摘	SUDA I FURUTA S NISHIBA Y	1997	Nippon Shokuhin Kagaku Kogaku Kaishi1997，44，4：	1
18	Fluorometric assay for screening antioxidative activity of vegetables显示文摘	Furuta S Nishiba Y Suda I	1997	Journal of Food Science1997，62，：	1
19	Hepato Protective Activity of Purple Colored Sweetpotato Juice显示文摘	SUDA I FURUTA S NISHIBA Y	1997	Sweetpotato Research Front1997，44，8：	1
20	High tert - butyl peroxyl radical scavenging activity of sweetpotato eultivars with purple flesh 显示文摘	Furuta S Suda I Nishiba Y	1998	Food Sei Technol Int1998，4，1：	1

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