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Publications by Yasuko KATO
Alteration of Ovalbumin Immunogenic Activity by Glycosylation Through Maillard Reaction.
Agricultural and Biological Chemistry
Related publications
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
Properties of Glycated Globin Prepared Through the Maillard Reaction.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Improvement of Foaming and Emulsifying Properties of Gluten by Conjugation With Fructose Through Maillard Reaction
Grain & Oil Science and Technology
Improvement of Antioxidant Activity of Morchella Esculenta Protein Hydrolysate by Optimized Glycosylation Reaction
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
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
Refuting the Formation of N-Nitrosamines by the Maillard Reaction
NIPPON SHOKUHIN KOGYO GAKKAISHI
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
Enzymolysis and Glycosylation Synergistic Modified Ovalbumin: Functional and Structural Characteristics
International Journal of Food Properties
Food Science
The Maillard Reaction in Powdered Infant Formula
Journal of Food and Nutrition Research
