Search Results - IGOSHI, Asuka

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  1. 1
    Relationship between lactose utilization of lactic acid bacteria and browning of cheese during storage

    Relationship between lactose utilization of lactic acid bacteria and browning of cheese during storage by Arai, Ayaka, Igoshi, Asuka, Inoue, Aoi, Noda, Kyoko, Tsutsuura, Satomi, Murata, Masatsune

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  2. 2
    A novel thiamine-derived pigment, pyrizepine, formed by the Maillard reaction

    A novel thiamine-derived pigment, pyrizepine, formed by the Maillard reaction by Igoshi, Asuka, Noda, Kyoko, Murata, Masatsune

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  3. 3
    Galactose Is the Limiting Factor for the Browning or Discoloration of Cheese during Storage

    Galactose Is the Limiting Factor for the Browning or Discoloration of Cheese during Storage by IGOSHI, Asuka, SATO, Yui, KAMEYAMA, Kumi, MURATA, Masatsune

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  4. 4
    Analyses of Factors Affecting the Browning of Model Processed Cheese during Storage

    Analyses of Factors Affecting the Browning of Model Processed Cheese during Storage by ADACHI, Kotomi, IGOSHI, Asuka, MURATA, Masatsune

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  5. 5
    Formation scheme and some properties of a thiamine-derived pigment, pyrizepine, formed through the Maillard reaction

    Formation scheme and some properties of a thiamine-derived pigment, pyrizepine, formed through the Maillard reaction by Kitayama, Sachiko, Igoshi, Asuka, Shimamura, Yuko, Noda, Kyoko, Murata, Masatsune

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