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1

Eating Preference of Japanese Cuisine between the Western and the Eastern

MATOBA, Teruyoshi

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

2005

Fichier:

PDF, 1.27 MB

2005

2

Thermal Degradation of Flavor Enhancers, Inosine 5′-monophosphate, and Guanosine 5′-monophosphate in Aqueous Solution

TERUYOSHI MATOBA, MARIKO KUCHIBA, MASARU KIMURA, KIYOZO HASEGAWA

Journal:

Journal of Food Science

Année:

1988

Langue:

english

Fichier:

PDF, 431 KB

english, 1988

3

Modified colorimetric ninhydrin methods for peptidase assay

Etsushiro Doi, Daisuke Shibata, Teruyoshi Matoba

Journal:

Analytical Biochemistry

Année:

1981

Langue:

english

Fichier:

PDF, 999 KB

english, 1981

4

Volatile flavor compounds of some sea fish and prawn species

Mohammad Abul MANSUR, Anuradha BHADRA, Hitoshi TAKAMURA, Teruyoshi MATOBA

Journal:

Fisheries Science

Année:

2003

Langue:

english

Fichier:

PDF, 54 KB

english, 2003

5

Determination of total carbonyl compounds in aqueous media

Natsuko Yukawa, Hitoshi Takamura, Teruyoshi Matoba

Journal:

Journal of the American Oil Chemists' Society

Année:

1993

Langue:

english

Fichier:

PDF, 331 KB

english, 1993

6

Effect of cooking on the antioxidant properties of coloured peppers

Ai Mey Chuah, Ya-Chi Lee, Tomoko Yamaguchi, Hitoshi Takamura, Li-Jun Yin, Teruyoshi Matoba

Journal:

Année:

2008

Langue:

english

Fichier:

PDF, 255 KB

english, 2008

7

IN VITRO DIGESTIBILITY OF SUCCINYLATED PROTEIN BY PEPSIN AND PANCREATIC PROTEASES

TERUYOSHI MATOBA, ETSUSHIRO DOI

Journal:

Journal of Food Science

Année:

1979

Langue:

english

Fichier:

PDF, 409 KB

english, 1979

8

Damage of Amino Acid Residues of Proteins after Reaction with Oxidizing Lipids: Estimation by Proteolytic Enzymes

TERUYOSHI MATOBA, DAIZO YONEZAWA, BABOO M. NAIR, MAKOTO KITO

Journal:

Journal of Food Science

Année:

1984

Langue:

english

Fichier:

PDF, 449 KB

english, 1984

9

Cross-Linking of αs-1 Casein by Sodium Hypochlorite

TERUYOSHI MATOBA, TAIICHI SHIONO, MAKOTO KITO

Journal:

Journal of Food Science

Année:

1985

Langue:

english

Fichier:

PDF, 467 KB

english, 1985

10

n-Hexanol Formation from n-Hexanal by Enzyme Action in Soybean Extracts

TERUYOSHI MATOBA, ATSUKO SAKURAI, NARIKO TANINOKI, TOMOKO SAITOH, FUYU KARIYA, MARI KUWAHATA, NATSUKO YUKAWA, SACHIYO FUJINO, KIYOZO HASEGAWA

Journal:

Journal of Food Science

Année:

1989

Langue:

english

Fichier:

PDF, 519 KB

english, 1989

11

Sensory Changes in Umami Taste of Inosine 5′-Monophosphate Solution after Heating

MARIKO KUCHIBA-MANABE, TERUYOSHI MATOBA, KIYOZO HASEGAWA

Journal:

Journal of Food Science

Année:

1991

Langue:

english

Fichier:

PDF, 480 KB

english, 1991

12

Protein Content in Milk by Near-Infrared Spectroscopy

HIROMI KAMISHIKIRYO-YAMASHITA, YUKIE ORITANI, HITOSHI TAKAMURA, TERUYOSHI MATOBA

Journal:

Journal of Food Science

Année:

1994

Langue:

english

Fichier:

PDF, 298 KB

english, 1994

13

Changes in the radical-scavenging activity of sliced red and green cabbages during storage

Chiho Myojin, Tomoko Yamaguchi, Hitoshi Takamura, Teruyoshi Matoba

Journal:

Année:

2004

Langue:

english

Fichier:

PDF, 35 KB

english, 2004

14

Rat renin: Purification and characterization

Teruyoshi Matoba, Kazuo Murakami, Tadashi Inagami

Journal:

Biochimica et Biophysica Acta (BBA) - Enzymology

Année:

1978

Langue:

english

Fichier:

PDF, 755 KB

english, 1978

15

Placental vascular compromise in jejunoileal atresia

Hiroaki Komuro, Teruyoshi Amagai, Tetsuo Hori, Misako Hirai, Kimio Matoba, Miho Watanabe, Michio Kaneko

Journal:

Journal of Pediatric Surgery

Année:

2004

Langue:

english

Fichier:

PDF, 187 KB

english, 2004

16

Effects of Time and Temperature of Annealing on Rheological and Thermal Properties of Rice Starch Suspensions during Gelatinization

Kazumi Tsutsui, Keiko Katsuta, Teruyoshi Matoba, Makoto Takemasa, Takahiro Funami, Emiko Sato, Katsuyoshi Nishinari

Journal:

Journal of Texture Studies

Année:

2012

Langue:

english

Fichier:

PDF, 1.09 MB

english, 2012

17

Contribution of hydroperoxide lyase activity to n-hexanal formation in soybean

Matoba, Teruyoshi, Hidaka, Hiroshi, Kitamura, Keisuke, Kaizuma, Norihiko, Kito, Makoto

Journal:

Journal of Agricultural and Food Chemistry

Année:

1985

Langue:

english

Fichier:

PDF, 389 KB

english, 1985

18

Incorporation of fatty acid into food protein: palmitoyl soybean glycinin

Haque, Zahurul, Matoba, Teruyoshi, Kito, Makoto

Journal:

Journal of Agricultural and Food Chemistry

Année:

1982

Langue:

english

Fichier:

PDF, 1.59 MB

english, 1982

19

Lysosomal enzyme activities in the central vacuole of the internodal cells of Nitella

Doi, Etsushiro, Ohtsuru, Chizuko, Matoba, Teruyoshi

Journal:

Plant Science Letters

Année:

1975

Langue:

english

Fichier:

PDF, 222 KB

english, 1975

20

Effect of Annealing Temperature on Gelatinization of Rice Starch Suspension As Studied by Rheological and Thermal Measurements

Tsutsui, Kazumi, Katsuta, Keiko, Matoba, Teruyoshi, Takemasa, Makoto, Nishinari, Katsuyoshi

Journal:

Journal of Agricultural and Food Chemistry

Année:

2005

Langue:

english

Fichier:

PDF, 151 KB

english, 2005

21

HPLC Method for Evaluation of the Free Radical-scavenging Activity of Foods by Using 1,1-Diphenyl-2-picrylhydrazyl

YAMAGUCHI, Tomoko, TAKAMURA, Hitoshi, MATOBA, Teruyoshi, TERAO, Junji

Journal:

Bioscience Biotechnology and Biochemistry

Année:

1998

Fichier:

PDF, 1.18 MB

1998

22

Depressing effect of salts on thermal degradation of inosine 5'-monophosphate and guanosine 5'-monophosphate in aqueous solution

Kuchiba, Mariko, Kaizaki, Sumio, Matoba, Teruyoshi, Hasegawa, Kiyozo

Journal:

Journal of Agricultural and Food Chemistry

Année:

1990

Langue:

english

Fichier:

PDF, 720 KB

english, 1990

23

Relationship between the Molecular Structures and Emulsification Properties of Edible Oils

Kimura, Masami, Shizuki, Miwa, Miyoshi, Kazuyo, Sakai, Tomomi, Hidaka, Hiroshi, Takamura, Hitoshi, Matoba, Teruyoshi

Journal:

Bioscience Biotechnology and Biochemistry

Année:

1994

Langue:

english

Fichier:

PDF, 756 KB

english, 1994

24

Effects of Metal Ions and pH on the Stability of Linoleic Acid Hydroperoxide in the Water Phase

Nishiike, Tamako, Kondo, Satoko, Yamamoto, Tamae, Shigeeda, Aya, Yamamoto, Yoshimi, Takamura, Hitoshi, Matoba, Teruyoshi

Journal:

Bioscience Biotechnology and Biochemistry

Année:

1997

Langue:

english

Fichier:

PDF, 797 KB

english, 1997

25

Effects of Amino Acids, Sugars, and Ascorbic Acid on the Stability of Linoleic Acid Hydroperoxide in the Water Phase

NISHIIKE, Tamako, ICHIKAWA, Jun, KIKUGAWA, Noriko, TAKAMURA, Hitoshi, MATOBA, Teruyoshi

Journal:

Bioscience Biotechnology and Biochemistry

Année:

1999

Fichier:

PDF, 881 KB

1999

26

Proportion of Hexanal to Total Carbonyl Compounds in Soybean Extracts

Yukawa, Natsuko, Takamura, Hitoshi, Kitamura, Keisuke, Matoba, Teruyoshi

Journal:

Bioscience Biotechnology and Biochemistry

Année:

1995

Langue:

english

Fichier:

PDF, 505 KB

english, 1995

27

Lipoxygenase-2 isozyme is responsible for generation of n-hexanal in soybean homogenate

Matoba, Teruyoshi, Hidaka, Hiroshi, Narita, Hiroshi, Kitamura, Keisuke, Kaizuma, Norihiko, Kito, Makoto

Journal:

Journal of Agricultural and Food Chemistry

Année:

1985

Langue:

english

Fichier:

PDF, 536 KB

english, 1985

28

Bitter Peptides in Tryptic Hydrolysate of Casein

Matoba, Teruyoshi, Nagayasu, Chizuko, Hayashi, Rikimaru, Hata, Tadao

Journal:

Agricultural and Biological Chemistry

Année:

1969

Langue:

english

Fichier:

PDF, 255 KB

english, 1969

29

Deterioration of Antarctic Krill Muscle during Freeze Storage

Nishimura, Kimio, Kawamura, Yukio, Matoba, Teruyoshi, Yonezawa, Daizo

Journal:

Agricultural and Biological Chemistry

Année:

1983

Langue:

english

Fichier:

PDF, 2.02 MB

english, 1983

30

Separation of Subunit Polypeptides of Glutenin by SDS-PAGE and Determination of Their Cysteine Contents

Matsumura, Yasuki, Kawamura, Yukio, Matoba, Teruyoshi, Yonezawa, Daizo

Journal:

Agricultural and Biological Chemistry

Année:

1984

Langue:

english

Fichier:

PDF, 1.02 MB

english, 1984

31

Liberation of Subunit Polypeptides of Glutenin by Partial Reduction at pH 6.0

Matsumura, Yasuki, Kawamura, Yukio, Matoba, Teruyoshi, Yonezawa, Daizo

Journal:

Agricultural and Biological Chemistry

Année:

1984

Langue:

english

Fichier:

PDF, 1.30 MB

english, 1984

32

Classification of Proteases in Antarctic Krill

Nishimura, Kimio, Kawamura, Yukio, Matoba, Teruyoshi, Yonezawa, Daizo

Journal:

Agricultural and Biological Chemistry

Année:

1983

Langue:

english

Fichier:

PDF, 974 KB

english, 1983

33

Preparation of Triacylglycerol Molecular Species by Interesterification Using Endocellular Lipase in n -Hexane

Kimura, Masami, Hasegawa, Kiyozo, Takamura, Hitoshi, Matoba, Teruyoshi

Journal:

Agricultural and Biological Chemistry

Année:

1991

Langue:

english

Fichier:

PDF, 802 KB

english, 1991

34

A Simple Gasometric Method for Determination of Free Amino Acid Contents in Biological Fluids

Matoba, Teruyoshi, Komori, Nobuhiko, Doi, Etsushiro

Journal:

Agricultural and Biological Chemistry

Année:

1975

Langue:

english

Fichier:

PDF, 502 KB

english, 1975

35

Emulsifying Properties of Native and Citraconylated Sesame 13S Globulins

Yuno, Naoko, Matoba, Teruyoshi, Hasegawa, Kiyozo

Journal:

Agricultural and Biological Chemistry

Année:

1988

Langue:

english

Fichier:

PDF, 1.13 MB

english, 1988

36

Influence of Triacylglycerol Composition on the Emulsification Capacity of Oils

Kim, Myoung-Ae, Kiyoto, Keiko, Tsukikawa, Mutsumi, Matoba, Teruyoshi, Hasegawa, Kiyozo

Journal:

Agricultural and Biological Chemistry

Année:

1988

Langue:

english

Fichier:

PDF, 780 KB

english, 1988

37

Relationship between the Triacylglycerol Composition and Foaming of Mixed Coconut Oil under Deep-fat Frying

Kim, Myoung-Ae, Matoba, Teruyoshi, Hasegawa, Kiyozo

Journal:

Agricultural and Biological Chemistry

Année:

1988

Langue:

english

Fichier:

PDF, 1.03 MB

english, 1988

38

Thermal Oxidation Stability of Interesterified Oils under Continuous Heating Conditions

Kim, Myoung-Ae, Matoba, Teruyoshi, Hasegawa, Kiyozo

Journal:

Agricultural and Biological Chemistry

Année:

1988

Langue:

english

Fichier:

PDF, 906 KB

english, 1988

39

Determination of the Lysinoalanine Content in Commercial Foods by Gas Chromatography-selected Ion Monitoring

Hasegawa, Kiyozo, Mukai, Kaori, Gotoh, Miho, Honjo, Sayoko, Matoba, Teruyoshi

Journal:

Agricultural and Biological Chemistry

Année:

1987

Langue:

english

Fichier:

PDF, 893 KB

english, 1987

40

Intermolecular Forces Involved in the Gelation and Gel Stability of Sesame 13S Globulin

Yuno Ohta, Naoko, Segawa, Yoshiko, Fujii, Sonoe, Fujiwara, Yumiko, Kuchiba, Mariko, Matoba, Teruyoshi, Hasegava, Kiyozo

Journal:

Agricultural and Biological Chemistry

Année:

1988

Langue:

english

Fichier:

PDF, 1.25 MB

english, 1988

41

Effect of non-peptide and non-protein nitrogen compounds for the determination of protein content by near infrared spectroscopy

Yamashita, Hiromi, Takamura, Hitoshi, Matoba, Teruyoshi

Journal:

Journal of Near Infrared Spectroscopy

Année:

1994

Langue:

english

Fichier:

PDF, 150 KB

english, 1994

42

Determination of lipid oxidation in edible oils by near infrared spectroscopy

Takamura, Hitoshi, Hyakumoto, Noriko, Endo, Naoko, Matoba, Teruyoshi

Journal:

Journal of Near Infrared Spectroscopy

Année:

1995

Langue:

english

Fichier:

PDF, 68 KB

english, 1995

43

Antioxidant Activity of Traditional Chinese Medicinal Herbs

LEE, Ya-Chi, CHUAH, Ai Mey, YAMAGUCHI, Tomoko, TAKAMURA, Hitoshi, MATOBA, Teruyoshi

Journal:

Food Science and Technology Research

Année:

2008

Langue:

english

Fichier:

PDF, 360 KB

english, 2008

44

Radical-Scavenging Activities of Fish and Fishery Products.

KHANUM, Mosammat Nazmanara, YAMAGUCHI, Tomoko, HIROISHI, Sachiko, MURAOKA, Fumi, TAKAMURA, Hitoshi, MATOBA, Teruyoshi

Journal:

Food Science and Technology Research

Année:

1999

Fichier:

PDF, 763 KB

1999

45

Characteristics of Shodo Island Olive Oils in Japan: Fatty Acid Composition and Antioxidative Compounds

JIANG, Liqin, YAMAGUCHI, Tomoko, TAKAMURA, Hitoshi, MATOBA, Teruyoshi

Journal:

Food Science and Technology Research

Année:

2005

Langue:

english

Fichier:

PDF, 773 KB

english, 2005

46

Effect of Thermal Treatment on Radical-scavenging Activity of Some Spices

KHATUN, Mahmuda, EGUCHI, Satomi, YAMAGUCHI, Tomoko, TAKAMURA, Hitoshi, MATOBA, Teruyoshi

Journal:

Food Science and Technology Research

Année:

2006

Langue:

english

Fichier:

PDF, 770 KB

english, 2006

47

Antioxidant and DNA Damage Prevention Activities of the Edible Parts of Gnetum gnemon and Their Changes upon Heat Treatment

SANTOSO, Martha, NAKA, Yuko, ANGKAWIDJAJA, Clement, YAMAGUCHI, Tomoko, MATOBA, Teruyoshi, TAKAMURA, Hitoshi

Journal:

Food Science and Technology Research

Année:

2010

Langue:

english

Fichier:

PDF, 793 KB

english, 2010

48

Influence of Polyphenol and Ascorbate Oxidases during Cooking Process on the Radical-Scavenging Activity of Vegetables

YAMAGUCHI, Tomoko, KATSUDA, Mamiko, ODA, Yuka, TERAO, Junji, KANAZAWA, Kazuki, OSHIMA, Shunji, INAKUMA, Takahiro, ISHIGURO, Yukio, TAKAMURA, Hitoshi, MATOBA, Teruyoshi

Journal:

Food Science and Technology Research

Année:

2003

Langue:

english

Fichier:

PDF, 105 KB

english, 2003

49

Comprehensive Frying Oil Control Method for Business Use of Deep-fry Cooking.

Fujimura, Kouji, Anada, Takenori, Shiramasa, Hiroshi, Takamura, Hitoshi, Matoba, Teruyoshi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Année:

2002

Fichier:

PDF, 971 KB

2002

50

Effect of Heat and pH on the Radical-scavenging Activity of Proanthocyanidin-rich Extract from Grape Seeds and Production of Konjac Enriched with Proanthocyanidin.

KITAO, Satoshi, TERAMOTO, Madoka, MATOBA, Teruyoshi

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Année:

2001

Langue:

english

Fichier:

PDF, 1.17 MB

english, 2001