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Publications by Yuta Takaichi
Iso-Α-Acids, Bitter Components in Beer, Suppress Inflammatory Responses and Attenuate Neural Hyperactivation in the Hippocampus
Frontiers in Pharmacology
Pharmacology
Related publications
Iso-Α-Acids, Hop-Derived Bitter Components of Beer, Attenuate Age-Related Inflammation and Cognitive Decline
Frontiers in Aging Neuroscience
Aging
Cognitive Neuroscience
The Anti-Iso-Α-Acids: Concept and Review of Current Research
Journal of the American Society of Brewing Chemists
Applied Microbiology
Biotechnology
Food Science
Short-Chain Fatty Acids Suppress Inflammatory Reactions in Caco2 Cells and Mouse Colons
The Development of Antimicrobial Α-AApeptides That Suppress Proinflammatory Immune Responses
ChemBioChem
Organic Chemistry
Biochemistry
Molecular Medicine
Molecular Biology
Effect of Hop Resins Upon Beer Bitter.
Kvasny Prumysl
Absolute Configuration of Beer′s Bitter Compounds
Angewandte Chemie
Aperitif Effect and Beer Components
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Yeast Metabolites of Glycated Amino Acids in Beer
Synthetic Antimicrobial and LPS-neutralising Peptides Suppress Inflammatory and Immune Responses in Skin Cells and Promote Keratinocyte Migration
Scientific Reports
Multidisciplinary
