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Publications by Marie ICHIKAWA
Concentrations of BSA-Binding Proanthocyanidins in Red Wines Produced in Japan
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Related publications
Evolution of Proanthocyanidins During Grape Maturation, Winemaking, and Aging Process of Red Wines
Chemometric Characterization of Slovenian Red Wines
Acta Chimica Slovenica
Chemistry
Chemical Characterization of South American Red Wines
Levels of Histamine and Other Biogenic Amines in High-Quality Red Wines
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
Mutagenesis
Public Health
Food Science
Environmental
Health
Medicine
Toxicology
Chemistry
Occupational Health
EPR Studies of Intermolecular Interactions and Competitive Binding of Drugs in a Drug–BSA Binding Model
Physical Chemistry Chemical Physics
Theoretical Chemistry
Astronomy
Physics
Physical
Quantitative Variability of Chemical Components Caused by Postformant Maceration in Red Dry Wines
Winemaking: Theory and Practice
Incidence of Volatile Phenols in Montenegrin Red Wines: Vranac, Kratosija and Cabernet Sauvignon
Chemical Industry and Chemical Engineering Quarterly
Chemical Engineering
DQ-Red BSA Trafficking Assay in Cultured Cells to Assess Cargo Delivery to Lysosomes
BIO-PROTOCOL
Ultrafast Polyphenol Metabolomics of Red Wines Using MicroLC-MS/MS
