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UEDA, Shinji, HAYASHI, Tateki, NAMIKI, Mitsuo (1986) Effect of ascorbic acid on lipid autoxidation in a model food system. Agricultural and Biological Chemistry, 50. 1-7 doi:10.1271/bbb1961.50.1

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Reference TypeJournal (article/letter/editorial)
TitleEffect of ascorbic acid on lipid autoxidation in a model food system.
JournalAgricultural and Biological Chemistry
AuthorsUEDA, ShinjiAuthor
HAYASHI, TatekiAuthor
NAMIKI, MitsuoAuthor
Year1986Volume50
PublisherInforma UK Limited
DOIdoi:10.1271/bbb1961.50.1Search in ResearchGate
Generate Citation Formats
Mindat Ref. ID12451569Long-form Identifiermindat:1:5:12451569:9
GUID0
Full ReferenceUEDA, Shinji, HAYASHI, Tateki, NAMIKI, Mitsuo (1986) Effect of ascorbic acid on lipid autoxidation in a model food system. Agricultural and Biological Chemistry, 50. 1-7 doi:10.1271/bbb1961.50.1
Plain TextUEDA, Shinji, HAYASHI, Tateki, NAMIKI, Mitsuo (1986) Effect of ascorbic acid on lipid autoxidation in a model food system. Agricultural and Biological Chemistry, 50. 1-7 doi:10.1271/bbb1961.50.1
In(n.d.) Agricultural and Biological Chemistry Vol. 50. Informa UK Limited

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These are possibly similar items as determined by title/reference text matching only.

Ueda, Shinji, Hayashi, Tateki, Namiki, Mitsuo (1986) Effect of Ascorbic Acid on Lipid Autoxidation in a Model Food System. Agricultural and Biological Chemistry, 50. 1-7 doi:10.1080/00021369.1986.10867337
HAYASHI, Tateki, TERAO, Akihiko, UEDA, Shinji, NAMIKI, Mitsuo (1985) Red pigment formation by the reaction of oxidized ascorbic acid and protein in a food model system of low moisture content. Agricultural and Biological Chemistry, 49. 3139-3144 doi:10.1271/bbb1961.49.3139
Hayashi, Tateki, Terao, Akihiko, Ueda, Shinji, Namiki, Mitsuo (1985) Red Pigment Formation by the Reaction of Oxidized Ascorbic Acid and Protein in a Food Model System of Low Moisture Content. Agricultural and Biological Chemistry, 49. 3139-3144 doi:10.1080/00021369.1985.10867245
HAYASHI, Tateki, NAMIKI, Mitsuo (1986) ESR spectral studies on the free radical formed by the reaction of dehydroascorbic acid with amino acid. Agricultural and Biological Chemistry, 50. 3193-3194 doi:10.1271/bbb1961.50.3193
HAYASHI, Tateki, HOSHII, Yasunari, NAMIKI, Mitsuo (1984) Purple pigment produced by the reaction of dehydro-L-ascorbic acid with phenylalanine. Agricultural and Biological Chemistry, 48. 2377-2378 doi:10.1271/bbb1961.48.2377
HAYASHI, Tateki, NAMIKI, Mitsuo (1986) Role of sugar fragmentation in an early stage browning of amino-carbonyl reaction of sugar with amino acid. Agricultural and Biological Chemistry, 50. 1965-1970 doi:10.1271/bbb1961.50.1965
YANO, Midori, HAYASHI, Tateki, NAMIKI, Mitsuo (1978) Formation of free radical products by the reaction of dehydro-ascorbic acid or ninhydrin with aromatic amines. Agricultural and Biological Chemistry, 42. 809-817 doi:10.1271/bbb1961.42.809
Hayashi, Tateki, Namiki, Mitsuo (1986) ESR Spectral Studies on the Free Radical Formed by the Reaction of Dehydroascorbic Acid with Amino Acid. Agricultural and Biological Chemistry, 50. 3193-3194 doi:10.1080/00021369.1986.10867906
HAYASHI, Tateki, NAMIKI, Mitsuo, TSUJI, Keiichi (1983) Formation mechanism of the free radical product and its precursor by the reaction of dehydro-L-ascorbic acid with amino acid. Agricultural and Biological Chemistry, 47. 1955-1960 doi:10.1271/bbb1961.47.1955
HAYASHI, Tateki, NAMIKI, Mitsuo (1972) Formation of Thymine from Thymine Glycol by Gamma-irradiation in an Aqueous System. Agricultural and Biological Chemistry, 36. 551-557 doi:10.1271/bbb1961.36.551
Hayashi, Tateki, Hoshii, Yasunari, Namiki, Mitsuo (1984) Purple Pigment Produced by the Reaction of Dehydro-L-ascorbic Acid with Phenylalanine. Agricultural and Biological Chemistry, 48. 2377-2378 doi:10.1080/00021369.1984.10866506
 
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