Cytotoxicity and oxidative stress induced by the glyceraldehyde-related maillard reaction products for HL-60 cells von Usui, T. (Meiji Univ., Kawasaki, Kanagawa (Japan). Faculty of Agriculture), Shizuuchi, S, Watanabe, H, Hayase, F

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Antioxidative activity of the blue pigment formed in a D-xylose-glycine reaction system von Shizuuchi, S. (Meiji Univ., Kawasaki, Kanagawa (Japan). Faculty of Agriculture), Hayase, F

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Protective effect of blue-M1 against oxidative stress on COS-1 cells von Usui, T. (Meiji Univ., Kawasaki, Kanagawa (Japan). Faculty of Agriculture), Shizuuchi, S, Watanabe, H, Hayase, F

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Melanoidin, a Food Protein-Derived Advanced Maillard Reaction Product, Suppresses Helicobacter pylori in vitro and in vivo von Hiramoto, Shigeru, Itoh, Kazuro, Shizuuchi, Satomi, Kawachi, Yasuji, Morishita, Yoshirou, Nagase, Masao, Suzuki, Yoshio, Nobuta, Yukio, Sudou, Yuhshi, Nakamura, Osamu, Kagaya, Imae, Goshima, Hideo, Kodama, Yoshikatsu, Icatro, Faustino C., Koizumi, Wasaburo, Saigenji, Katsunori, Miura, Soichiro, Sugiyama, Toshiro, Kimura, Nobutake

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Protective erect of Blue-M1 against oxidative stress on COS-1 cells von USUI, Teruyuki, SHIZUUCHI, Satomi, WATANABE, Hirohito, HAYASE, Fumitaka

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3-Deoxyosone-related advanced glycation end products in foods and biological systems von Hayase, Fumitaka, Takahashi, Yota, Sasaki, Shigeyuki, Shizuuchi, Satomi, Watanabe, Hirohito

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