Rchr
J-GLOBAL ID：200901002558382970
Update date: Oct. 04, 2023
Usui Teruyuki
ウスイ テルユキ | Usui Teruyuki
Affiliation and department：
Job title：
professor
Homepage URL (1)：
https://gyoseki.eiyo.ac.jp/eiyhp/KgApp?kyoinId=ymiigsgyggo
Research field (1)：
Food sciences
Research keywords (7)：
香気
, カルボニル
, 食品分析
, 褐変
, グリケーション
, メイラード反応
, 食品機能
Research theme for competitive and other funds (1)：
Papers (17)：
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Usui Teruyuki, Hashida Hiroko, Kinoshita Nao, Hayase Fumitaka. Chemical structure and antioxidative activity of Maillard reaction products formed from histidine with glyceraldehyde. Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2010. 22. 217-217
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F. Hayase, Y. Sshirahashi, T. Machida, T. Ito, T. Usui, H. Watanabe. CHEMISTRY OF PIGMENTS AS INTERMEDIATE OF MELANOIDINS. MAILLARD REACTION: INTERFACE BETWEEN AGING, NUTRITION AND METABOLISM. 2010. 232-+
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Teruyuki Usui, Satoshi Yanagisawa, Mio Ohguchi, Miku Yoshino, Risa Kawabata, Junko Kishimoto, Yumi Arai, Kaoru Aida, Hirohito Watanabe, Fumitaka Hayase. Identification and determination of α-dicarbonyl compounds formed in the degradation of sugars. Bioscience, Biotechnology and Biochemistry. 2007. 71. 10. 2465-2472
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Teruyuki Usui, Miku Yoshino, Hirohito Watanabe, Fumitaka Hayase. Determination of glyceraldehyde formed in glucose degradation and glycation. Bioscience, Biotechnology and Biochemistry. 2007. 71. 9. 2162-2168
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T. Usui, K. Shimohira, H. Watanabe, F. Hayase. "Isolation and identification of glyceraldehyde-derived advanced glycation end products" in "The Maillard Reaction-Chemistry at the Interface of Nutrition, Aging, and Disease" v.1043 no. Ann. N.Y. Acad. Sci. 2005. 899
ｍore...
Books (7)：
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わかりやすい食物と健康1食品とその成分 第三版
2011
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食品衛生学 食品の安全性
2011
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わかりやすい食物と健康1食品とその成分 第二版
2010
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Endogenous Toxins Targets for Disease Treatment and Prevention
2009
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新しい食品学実験 第2版
2008
ｍore...
Professional career (1)：
Association Membership(s) (3)：
日本栄養食糧学会
, 日本メイラード学会
, 日本農芸化学会
