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Norihiko Terahara

Department of Food Science for Health

Faculty of Health and Nutrition

Minami-Kyushu University

5-1-2 Kirishima

Japan

[email]@nankyudai.ac.jp

Name/email consistency: high

 
 
 
 
 
 
 

Affiliation

  • Department of Food Science for Health, Faculty of Health and Nutrition, Minami-Kyushu University, 5-1-2 Kirishima, Japan. 2000 - 2009

References

  1. Functional new acylated sophoroses and deglucosylated anthocyanins in a fermented red vinegar. Terahara, N., Matsui, T., Minoda, K., Nasu, K., Kikuchi, R., Fukui, K., Ono, H., Matsumoto, K. J. Agric. Food Chem. (2009) [Pubmed]
  2. Caffeoylsophorose in a red vinegar produced through fermentation with purple sweetpotato. Terahara, N., Matsui, T., Fukui, K., Matsugano, K., Sugita, K., Matsumoto, K. J. Agric. Food Chem. (2003) [Pubmed]
  3. Anthocyanins from red flower tea (Benibana-cha), Camellia sinensis. Terahara, N., Takeda, Y., Nesumi, A., Honda, T. Phytochemistry (2001) [Pubmed]
  4. Acylated anthocyanidin 3-sophoroside-5-glucosides from Ajuga reptans flowers and the corresponding cell cultures. Terahara, N., Callebaut, A., Ohba, R., Nagata, T., Ohnishi-Kameyama, M., Suzuki, M. Phytochemistry (2001) [Pubmed]
  5. Anthocyanins in callus induced from purple storage root of Ipomoea batatas L. Terahara, N., Konczak-Islam, I., Nakatani, M., Yamakawa, O., Goda, Y., Honda, T. Phytochemistry (2000) [Pubmed]
  6. New anthocyanins from purple pods of pea (Pisum spp.). Terahara, N., Honda, T., Hayashi, M., Ishimaru, K. Biosci. Biotechnol. Biochem. (2000) [Pubmed]
 
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