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46篇 您的检索式：作者名="Amakura"

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	题名	作者	年代	出处	被引量
1	Determination of phenolic acids in fruit juices by isocratic colunm liquid chromatography显示文摘	AMAKURA Y OKADA M TSUJI S	2000	J Chromatogr A2000，891，1：	1
2	Marker constituents of the natural antioxidant eucalyptus leaf extract for the evaluation of food additives 显示文摘	Amakura Y Yoshimura M Sugimoto N	2009	Bioscienee Biotechnology and Biochemistry2009，73，5：	1
3	Constituents and their antioxidative effects in eucalyptus leaf extract used as a natural food additive显示文摘	Amakura Y Umino Y Tsuji S	2002	Food Chemistry2002，77，1：	1
4	Constituents and their an- tioxidative effects in eucalyptus leaf extract used as a natural food additive显示文摘	Amakura Y Umino Y Tsuji S	2002	Food Chemistry2002，77，1：	1
5	Determination of ellagic acid in fresh and processed fruits by HPLC显示文摘	AMAKURA Y OKADA M TSUJIS TONOGAI Y	2000	Journal of the Food Hygienic Society of Japan2000，41，3：	1
6	Four new hydrolyzabale tannins and an acylatedflavonol glycoside from Euphorbia maculata显示文摘	Amakura Yoshiaki Kawada Keita Hatano Tsuto-mu	1997	Can J Chem1997，75，6：	1
7	Constituents and their antioxidative effects in Eucalyptus leaf extract used as a natural food additive显示文摘	Amakura Y Umino Y Tsuji S	2002	Food Chemistry2002，77，1：	1
8	Acalyphidins M1,M2 and D1,ellagitannins from Acalypha hispida显示文摘	Miyake M Ito H	1999	Phytochemistry1999，50，4：	1
9	Conjugated ketonic fatty acids from PleurocTbella porrigens 显示文摘	Amakura Y Kondo K Akiyama H	2006	Chem Pharm Bull2006，54，8：	1
10	Marker constituents of the natural antioxidant Eucalyptus leaf extract for the evaluation of food additives显示文摘	Amakura Y Yoshimura M Sugimoto N	2009	Bioscience Biotechnology and Biochemistry2009，73，5：	1
11	Marker constituents of the natural antioxidant Eucalyptus leaf extract for the evaluation of food additives显示文摘	Amakura Y Yoshimura M Sugimoto N	2009	Bioscience Bioteclmology and Biochemistry2009，73，5：	1
12	Constituents and their antioxidative effects in Eucalyptus leaf extract used as a natural food additive显示文摘	Amakura Y Umino Y Tsuji S	2002	Food Chemistry2002，77，1：	1
13	Influence of jam processing on the radical scavenging activity and phenolic content in berries显示文摘	AMAKURA Y UMINO Y TSUJI S	2000	Journal of Agricultural and Food Chemistry2000，48，：	1
14	Influence of jam processing on the radical scavenging activity and phenolic content in berries显示文摘	Amakura Y Umino Y Tonogai Y	2000	Journal of Agricultural and Food Chemistry2000，48，：	1
15	Oligomeric hydrolysable tannins from Tibouchina multiflora显示文摘	Yoshida T Amakura Y Koyura N	1999	Phytochemistry1999，52，：	1
16	Isolation and characterization of phenolic antioxidants from Plantago herb 显示文摘	Amakura Y Yoshiaki A Yoshimura M	2012	Molecules2012，17，5：	1
17	Isolation and characterization of activators of ERK/MAPK from citrus plants显示文摘	FURUKAWA Y OKUYAMA S AMAKURA Y etal	2012	Int J Mol Sci2012，13，2：	1
18	Isolation and Characterization of Activators of ERK/MAPK from Citrus Plants 显示文摘	Furukawa Y Okuyama S Amakura Y	2012	Int J Mol Sci2012，13，2：	1
19	High-performance liquid chromatographic determination with photodiode array detection of ellagic acid in fresh and processed fruits显示文摘	Amakura Y Okada M Tsuji S	2000	J Chromatogr A2000，896，：	1
20	Four new hydrolyzable tannins and an acylated flavol glycoside from Euphorbia maculata显示文摘	Kawada K Hatano T	1997	Can J Chem1997，75，6：	1

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