Authors: NISHIBORI S NAMIKI K

Citation: S. Nishibori et K. Namiki, SUPEROXIDE ANION RADICAL-SCAVENGING ABILI TY OF FRESH AND HEATED VEGETABLE JUICES, J JPN SOC F, 45(2), 1998, pp. 144-148

Authors: NISHIBORI S KAWAKISHI S

Citation: S. Nishibori et S. Kawakishi, EFFECT OF VARIOUS AMINO-ACIDS ON FORMATIO N OF VOLATILE COMPOUNDS DURING BAKING IN A LOW MOISTURE FOOD SYSTEM, J JPN SOC F, 42(1), 1995, pp. 20-25

Authors: NISHIBORI S KAWAKISHI S

Citation: S. Nishibori et S. Kawakishi, FORMATION OF 3-(N-(2-FORMYL-5-HYDROMETHYLPYRROLYL))-PROPIONIC ACID, 2-METHYL-3,6-DIHYDRO-4,5,6-TRIHYDROXYL))-PYRIDINE, AND 3-DEOXYGLUCOSONEDURING THE MILLARD REACTION BETWEEN D-FRUCTOSE AND BETA-ALANINE, Bioscience, biotechnology, and biochemistry, 59(2), 1995, pp. 307-308

Authors: NISHIBORI S KAWAKISHI S

Citation: S. Nishibori et S. Kawakishi, FORMATION OF 2,3-DIHYDRO-3,5-DIHYDROXY-6-METHYL-4(H) FROM FRUCTOSE AND BETA-ALANINE UNDER CONDITIONS USED FOR BAKING, Journal of agricultural and food chemistry, 42(5), 1994, pp. 1080-1084

Authors: NISHIBORI S BERNHARD RA

Citation: S. Nishibori et Ra. Bernhard, MODEL SYSTEM FOR COOKIES - VOLATILE COMPONENTS FORMED FROM THE REACTION OF SUGAR AND BETA-ALANINE, Journal of agricultural and food chemistry, 41(12), 1993, pp. 2374-2377