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Publications by Shigeru HAYAKAWA
Antioxidant Effects of Maillard Reaction Products Obtained From Ovalbumin and DifferentD-Aldohexoses
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
Creativity in Material Development
The Review of Laser Engineering
Related publications
The Potential Antimutagenic and Antioxidant Effects of Maillard Reaction Products Used as "Natural Antibrowning" Agents
BMC Pharmacology
Fluorescent Carbon Dots Derived From Maillard Reaction Products: Their Properties, Biodistribution, Cytotoxicity, and Antioxidant Activity
Alteration of Ovalbumin Immunogenic Activity by Glycosylation Through Maillard Reaction.
Agricultural and Biological Chemistry
Antioxidant Activity Improvement of Apples Juice Supplemented With Chitosan-Galactose Maillard Reaction Products
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Studies on Antioxidative Maillard Reaction Products. II. Prevention of Sardine Lipid Oxidation by Antioxidative Maillard Reaction Products Prepared From Fructose-Tryptophan.
Nippon Suisan Gakkaishi
Aquatic Science
Formation and Antioxidant Activity of Maillard Reaction Products Derived From Different Sugar-Amino Acid Aqueous Model Systems of Sesame Roasting
Journal of Oleo Science
Medicine
Chemistry
Chemical Engineering
Maillard Reaction Products in Processed Food: Pros and Cons
Analysis on Antibacterial Activities and Volatile Compounds of Maillard Reaction Products Derived From Squid Skin
E3S Web of Conferences
Earth
Energy
Planetary Sciences
Environmental Science
Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced With Selected Spices
Journal of Chemistry
Chemistry
