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Relationship between lactose utilization of lactic acid bacteria and browning of cheese during storage.
Biosci Biotechnol Biochem. 2020 Sep;84(9):1886-1893. doi: 10.1080/09168451.2020.1768508. Epub 2020 May 22.
Biosci Biotechnol Biochem. 2020.
PMID: 32441210
Galactose Is the Limiting Factor for the Browning or Discoloration of Cheese during Storage.
Igoshi A, Sato Y, Kameyama K, Murata M.
Igoshi A, et al.
J Nutr Sci Vitaminol (Tokyo). 2017;63(6):412-418. doi: 10.3177/jnsv.63.412.
J Nutr Sci Vitaminol (Tokyo). 2017.
PMID: 29332903
Free article.
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A novel thiamine-derived pigment, pyrizepine, formed by the Maillard reaction.
Igoshi A, Noda K, Murata M.
Igoshi A, et al.
Biosci Biotechnol Biochem. 2018 Aug;82(8):1425-1432. doi: 10.1080/09168451.2018.1466687. Epub 2018 Apr 26.
Biosci Biotechnol Biochem. 2018.
PMID: 29699438
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Analyses of Factors Affecting the Browning of Model Processed Cheese during Storage.
Adachi K, Igoshi A, Murata M.
Adachi K, et al. Among authors: igoshi a.
J Nutr Sci Vitaminol (Tokyo). 2020;66(4):364-369. doi: 10.3177/jnsv.66.364.
J Nutr Sci Vitaminol (Tokyo). 2020.
PMID: 32863310
Free article.
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Formation scheme and some properties of a thiamine-derived pigment, pyrizepine, formed through the Maillard reaction.
Kitayama S, Igoshi A, Shimamura Y, Noda K, Murata M.
Kitayama S, et al. Among authors: igoshi a.
Biosci Biotechnol Biochem. 2022 Apr 21;86(5):672-680. doi: 10.1093/bbb/zbac031.
Biosci Biotechnol Biochem. 2022.
PMID: 35238897
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