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Analyses of Factors Affecting the Browning of Model Processed Cheese during Storage.
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.
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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Relationship between lactose utilization of lactic acid bacteria and browning of cheese during storage.
Arai A, Igoshi A, Inoue A, Noda K, Tsutsuura S, Murata M.
Arai A, et al. Among authors: igoshi a.
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
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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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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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