1. 2, 3-Dimethylpyrazine (3DP) and 2, 5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) generated by the Maillard reaction in foods affect autonomic nervous activity and central nervous activity in human. Issue 9 (1st September 2020) Authors: Ohata, Motoko; Zhou, Lanxi; Yada, Yukihiro; Yokoyama, Issei; Arihara, Keizo Journal: Bioscience, biotechnology, and biochemistry Issue: Volume 84:Issue 9(2020) Page Start: 1894 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. 2, 3-Dimethylpyrazine (3DP) and 2, 5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) generated by the Maillard reaction in foods affect autonomic nervous activity and central nervous activity in human. Issue 9 (1st September 2020) Authors: Ohata, Motoko; Zhou, Lanxi; Yada, Yukihiro; Yokoyama, Issei; Arihara, Keizo Journal: Bioscience, biotechnology, and biochemistry Issue: Volume 84:Issue 9(2020) Page Start: 1894 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Angiotensin converting enzyme (ACE) inhibitory and antihypertensive activities of protein hydrolysate from meat of Kacang goat (Capra aegagrus hircus). (4th January 2016) Authors: Mirdhayati, Irdha; Hermanianto, Joko; Wijaya, Christofora H; Sajuthi, Dondin; Arihara, Keizo Journal: Journal of the science of food and agriculture Issue: Volume 96:Number 10(2016) Page Start: 3536 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Angiotensin I–Converting Enzyme Inhibitory Peptides from Snakehead Fish Sarcoplasmic Protein Hydrolysate. Issue 2 (17th April 2013) Authors: Ghassem, Masomeh; Babji, Abdul Salam; Said, Mamot; Mahmoodani, Fatemeh; Arihara, Keizo Journal: Journal of food biochemistry Issue: Volume 38:Issue 2(2014:Apr.) Page Start: 140 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Antihypertensive effect of peptides naturally generated during Iberian dry-cured ham processing. (December 2015) Authors: Mora, Leticia; Escudero, Elizabeth; Arihara, Keizo; Toldrá, Fidel Journal: Food research international Issue: Volume 78(2015:Dec.) Page Start: 71 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Antihypertensive effect of peptides naturally generated during Iberian dry-cured ham processing. (December 2015) Authors: Mora, Leticia; Escudero, Elizabeth; Arihara, Keizo; Toldrá, Fidel Journal: Food research international Issue: Volume 78(2015:Dec.) Page Start: 71 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions. (December 2021) Authors: Heres, Alejandro; Yokoyama, Issei; Gallego, Marta; Toldrá, Fidel; Arihara, Keizo; Mora, Leticia Journal: Journal of functional foods Issue: Volume 87(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Antioxidant activity of fermented meat sauce and isolation of an associated antioxidant peptide. (1st March 2016) Authors: Ohata, Motoko; Uchida, Saeko; Zhou, Lanxi; Arihara, Keizo Journal: Food chemistry Issue: Volume 194(2016) Page Start: 1034 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Correlation between skeletal muscle fiber type and responses of a taste sensing system in various beef samples. (21st July 2020) Authors: Komiya, Yusuke; Mizunoya, Wataru; Kajiwara, Kurumi; Yokoyama, Issei; Ogasawara, Hideki; Arihara, Keizo Journal: Animal science journal Issue: Volume 91:Number 1(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. DMHF (2, 5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone), a volatile food component generated by the Maillard reaction, promotes appetite and changes gene expression in the rat brain through inhalation. Issue 4 (31st March 2020) Authors: Yokoyama, Issei; Nakai, Yuji; Suzuki, Yoshihiro; Ohata, Motoko; Komiya, Yusuke; Nagasao, Jun; Arihara, Keizo Journal: Journal of food science Issue: Volume 85:Issue 4(2020) Page Start: 1338 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗