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Publications by TOSHIHARU KAWABATA
Refuting the Formation of N-Nitrosamines by the Maillard Reaction
NIPPON SHOKUHIN KOGYO GAKKAISHI
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Studies on the Formation of Nitrosamines (IV)
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Impact and Inhibitory Mechanism of Phenolic Compounds on the Formation of Toxic Maillard Reaction Products in Food
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Properties of Glycated Globin Prepared Through the Maillard Reaction.
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Formation and Alterations of the Potentially Harmful Maillard Reaction Products During the Production and Storage of Brown Fermented Milk
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Alteration of Ovalbumin Immunogenic Activity by Glycosylation Through Maillard Reaction.
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Studies on Antioxidative Maillard Reaction Products. II. Prevention of Sardine Lipid Oxidation by Antioxidative Maillard Reaction Products Prepared From Fructose-Tryptophan.
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