Formation of 3-{N-(2-Formyl-5-hydromethylpyrrolyl)}-propionic Acid, 3-{N-(2-Methyl-3, 6-dihydro-4, 5, 6-trihydroxyl)}-pyridine, and 3-Deoxyglucosone during the Millard Reaction bet... von Nishibori, Sukie, Kawakishi, Shunro

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Formation of 3-{N-(2-Formyl-5-hydromethylpyrrolyl)}-propionic Acid, 3-{N-(2-Methyl-3,6-dihydro-4,5,6-trihydroxyl)}-pyridine, and 3-Deoxyglucosone during the MillardReaction between... von Nishibori, Sukie, Kawakishi, Shunro

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Formation of 2,3-Dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one from Fructose and .beta.-Alanine under Conditions Used for Baking von Nishibori, Sukie, Kawakishi, Shunro

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Formation of 2,3-dihydro-3,4-dihydroxy-5-acetylfuran in the reaction between D-fructose and .BETA.-alanine von NISHIBORI, Sukie, KAWAKISHI, Shunro

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住まい別にみた大学生の朝食欠食習慣に及ぼす要因 von 長幡, 友実, 中出, 美代, 長谷川, 順子, 兼平, 奈奈, 西堀, すき江

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Formation of 3-{N-(2-formyl-5-hydromethylpyrrolyl)}-propionic acid, 3-{N-(2-methyl-3,6-dihydro-4,5,6-trihydroxyl)}-pyridine, and 3-deoxyglucosone during the Millard[Maillard] react... von NISHIBORI, S, KAWAKISHI, S

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Effects of dough materials on flavor formation in baked cookies von Nishibori, S. (Women's College of Tokaigakuen, Nagoya, Japan), Kawakishi, S

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Changes in baking products of cookie dough prepared from different materials von Nishibori S, Kawakishi S

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Model system for cookies: Volatile components formed from the reaction of sugar and .beta.-alanine von Nishibori, Sukie, Bernhard, Richard A

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Utilization of Sugar Mixture of Sucrose and Glucose for Home-Made Apple Jam von ANDO, Akiyo, NISHIBORI, Sukie, AKAGI, Keiko

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Effect of various sugars on the quality of baked cookies von Nishibori, S. (Women's College of Tokaigakuen, Tenpaku-ku, Nagoya,Japan), Kawakishi, S

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Antioxidative Activity of Sea Weed Lipids and Their Utilization to Food von NISHIBORI, Sukie, NAMIKI, Kazuko

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