المؤلفون: Miki Hiemori-Kondo, Yuuki Maekawa, Akiyo Tomino, Honoka Uehara

المصدر: Food Chemistry Advances, Vol 3, Iss , Pp 100489- (2023)

مصطلحات موضوعية: Tutankhamun's pea, Heating, Precursor, (–)-Epigallocatechin, Dimer, Prodelphinidin, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772753X23003106; https://doaj.org/toc/2772-753X

URL الوصول: https://doaj.org/article/a919af3a73c44489a9f270c3ef405c2e

المؤلفون: Keiko Kameoka, Keiko Takahashi, Manami Sakai, Miki Hiemori-Kondo, Nami Fukutome, Shinpei Yamashita, 亀岡 恵子, 坂井 真奈美, 山下 晋平, 福留 奈美, 近藤(比江森) 美樹, 髙橋 啓子

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2023, :184

المؤلفون: DAISUKE SHINYA, MIKI HIEMORI-KONDO, NOBUKAZU YANO, TAKAHIRO OKAZAKI, YUUKI MAEKAWA, 前川 優樹, 岡崎 孝博, 新家 大輔, 矢野 靖和, 近藤（比江森） 美樹

المصدر: 日本水産学会誌 / NIPPON SUISAN GAKKAISHI. 2022, 88(6):494

المؤلفون: Miki Hiemori-Kondo

المصدر: Journal of Clinical Biochemistry and Nutrition. 2020, 67(1):10

المؤلفون: Honoka Uehara, Miki Hiemori-Kondo, 上原 穂野香, 近藤(比江森） 美樹

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2018, :9

المؤلفون: Daisuke Shinya, Kumiko Nagao, Miki Hiemori-Kondo, 新家 大輔, 近藤（比江森） 美樹, 長尾 久美子

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2017, :71

المؤلفون: Aya Shinomiya, Miki Hiemori-Kondo, Natsuki Ganeko, 四宮 彩, 我如古 菜月, 近藤（比江森） 美樹

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2015, :215

المؤلفون: Aya Shinomiya, Miki Hiemori-Kondo, Natsuki Ganeko, 四宮 彩, 我如古 菜月, 近藤（比江森） 美樹

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2014, :3

المؤلفون: Aya Shinomiya, Miki Hiemori-Kondo, Natsuki Ganeko, 四宮 彩, 我如古 菜月, 近藤（比江森） 美樹

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2014, :2

المؤلفون: Hideaki TSUJI, Hiromi YAMASHITA, Hitomi YUMIOKA-ITO, Kazuhito FUJIYAMA, Ko KATO, Makiko SUZUKI, Masumi KIMOTO, Miki HIEMORI-KONDO, Miyuki YOKORO, Ryo MISAKI

المصدر: Journal of Nutritional Science and Vitaminology. 2014, 60(2):129

المؤلفون: Aya Shinomiya, MIki Hiemori-Kondo, Natsuki Ganeko, 四宮 彩, 我如古 菜月, 近藤（比江森） 美樹

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2013, :32

المؤلفون: Miki Hiemori-Kondo, Honoka Uehara, Yuuki Maekawa

المصدر: ACS Food Science & Technology. 1:2041-2052

مصطلحات موضوعية: Antioxidant, biology, Cooking methods, medicine.medical_treatment, Organic Chemistry, biology.organism_classification, Analytical Chemistry, Pisum, Sativum, Chemistry (miscellaneous), medicine, Identification (biology), Food science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::a4be15c291b6f944975e8cd63ee18cd0
https://doi.org/10.1021/acsfoodscitech.1c00221

المؤلفون: Miki Hiemori-Kondo, Rena Ueta, Kumiko Nagao

المصدر: International Journal of Gastronomy and Food Science. 29:100577

مصطلحات موضوعية: Cultural Studies, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::740a62b02b16219b6ae2ef3c84cd6fc3
https://doi.org/10.1016/j.ijgfs.2022.100577

المؤلفون: Etsuko Morikawa, Ayuko Nagayasu, Yuuki Maekawa, Michiko Fujikura, Miki Hiemori-Kondo

المصدر: International immunopharmacology. 94

مصطلحات موضوعية: 0301 basic medicine, Male, Allergy, Electrospray ionization, Immunology, Pharmacology, Immunoglobulin E, Histamine Release, Cell Degranulation, Cell Line, Anthocyanins, 03 medical and health sciences, chemistry.chemical_compound, 0302 clinical medicine, Antigen, Oral administration, medicine, Immunology and Allergy, Animals, Mice, Inbred ICR, biology, Chemistry, Plant Extracts, Passive Cutaneous Anaphylaxis, Degranulation, medicine.disease, Rats, 030104 developmental biology, Hexosaminidases, 030220 oncology & carcinogenesis, Anthocyanin, biology.protein, Soybeans, Histamine

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64be5b468ba894891b3f79f5223b08fc
https://pubmed.ncbi.nlm.nih.gov/33582590

المؤلفون: Rena Ueta, Daisuke Shinya, Miki Hiemori-Kondo

المصدر: Journal of Food Composition and Analysis. 106:104323

مصطلحات موضوعية: chemistry.chemical_compound, Chromatography, chemistry, Imidazole, Fish , High-performance liquid chromatography, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::a49052096d5d1ab12256984fe4618d87
https://doi.org/10.1016/j.jfca.2021.104323

المؤلفون: Miki Hiemori-Kondo (8034956), Yuuki Maekawa (3182553), Honoka Uehara (11724879)

مصطلحات موضوعية: Biochemistry, Medicine, Physiology, Pharmacology, Sociology, Cancer, Science Policy, Plant Biology, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, Information Systems not elsewhere classified, pisum sativum l, frequently consumed varieties, decreased drastically due, activity remained stable, various cooking methods, maximum antioxidant activity, higher antioxidant activity, microwave oven cooking, screened using 2, pea seed coat, antioxidant activity, oven cooking, antioxidant compounds, two types, scavenging assay, purple flowers, picrylhydrazyl radical, pea variety, major compound

Relation: https://figshare.com/articles/journal_contribution/Identification_of_the_Antioxidant_Compounds_in_Pisum_sativum_L_with_Purple_Pods_and_the_Effect_of_Various_Cooking_Methods_on_their_Activities/17041383

الاتاحة: https://doi.org/10.1021/acsfoodscitech.1c00221.s001