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根岸 紀

ALUMNI 2025年3月現在、筑波大学が主たる所属機関ではありません

Negishi, Osamu

生命環境系 , 講師
Faculty of Life and Environmental Sciences , Assistant Professor
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  1. 1. A new angiotensin - converting enzyme inhibitor from Peperomia pellucida (L.) Kunth Ahmad, Islamudin; Ambarwati; Neneng Siti Silfi; Elya, Berna (+4 著者) Mun'im, Abdul
      ASIAN PACIFIC JOURNAL OF TROPICAL BIOMEDICINE 9: 257 (2019) Semantic Scholar
  2. 2. Isolation, Elucidation, and Molecular Docking Studies of Active Compounds from Phyllanthus niruri with Angiotensin-Converting Enzyme Inhibition Ahmad, Islamudin; Mun'im, Abdul; Luliana, Sri; Elya, Berna (+3 著者) Negishi, Osamu
      PHARMACOGNOSY MAGAZINE 14: 604 (2018) Semantic Scholar
  3. 3. Effect of Burahol [Stelechocarpus burahol (Blume) Hook.f. & Thomson] fruits extract mouthwash on mouth bad deodorization Abdul Mun'im; Bayu Dwi Siswanto; Osamu Negishi; Sutriyo (+1 著者) Anton Rahardjo
      INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE 16: 431 (2017)
  4. 4. Phenylpropanoid 2,3-dioxygenase involved in the cleavage of the ferulic acid side chain to form vanillin and glyoxylic acid in Vanilla planifolia Osamu Negishi; Yukiko Negishi
      BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY 81: 1732 (2017) Semantic Scholar
  5. 5. Enzyme catalysing cleavage of the ferulic acid side chain in Vanilla planifolia Negishi,Osamu; Negishi,Yukiko
      Flavour Science: Proceedings from the XIV Weurman Flavour Research Symposium 233 (2015)
  6. 6. Biosynthesis of Vanillin: Enzyme Involved in the Conversion of Ferulic Acid to Vanillin in Vanilla planifolia Negishi,Osamu; Negishi,Yukiko
      Flavour Science: Proceedings from the XIII Weurman Flavour Research Symposium 205 (2013)
  7. 7. Biosynthesis of vanillin via ferulic acid in Vanilla planifolia Osamu, Negishi; Yukiko, Negishi
      Expression of Multidisciplinary Flavour Science 379-382 (2010)
  8. 8. Biosynthesis of Vanillin via Ferulic Acid in Vanilla planifolia Osamu Negishi; Kenji Sugiura; Yukiko Negishi
      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 57: 9956 (2009) Semantic Scholar
  9. 9. 苦丁茶の成分と機能性 根岸,紀
      Journal for the integrated study of dietary habits 18: 25 (2007)
  10. 10. In vivo deodorisation with caffeoylquinic acid derivatives Osamu Negishi; Yukiko Negishi
      Developments in Food Science 43: 105 (2006) Semantic Scholar
  11. 11. ポリフェノール化合物とポリフェノールオキシダーゼの反応系を利用した消臭方法 根岸,紀
      The Soft Drinks Technology 21 (2005)
  12. 12. Deodorization with ku-ding-cha containing a large amount of caffeoyl quinic acid derivatives O Negishi; Y Negishi; F Yamaguchi; T Sugahara
      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 52: 5513 (2004) Semantic Scholar
  13. 13. Effects of food materials on removal of Allium-specific volatile sulphur compounds Osamu, Negishi; Yukiko, Negishi; Tetsuo, Ozawa
      Flavour Research at the Dawn of the Twenty-first Century 417-420 (2003)
  14. 14. Estrogenic and acetylcholinesterase-enhancement activity of a new isoflavone, 7,2 ',4 '-trihydroxyisoflavone-4 '-O-beta-D-glucopyranoside from Crotalaria sessililflora A Mun'im; H Isoda; M Seki; O NegishiT Ozawa
      CYTOTECHNOLOGY 43: 127 (2003) Semantic Scholar
  15. 15. Antioxidative Compounds from Crotalaria sessiliflora（共著） Abdul, Mun'im; Osamu, Negishi; Tetsuo, Ozawa
      Bioscience, Biotechnology, and Biochemistry 67: 410 (2003)
  16. 16. Effects of food materials on removal of Allium-specific volatile sulfur compounds O Negishi; Y Negishi; T Ozawa
      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 50: 3856 (2002) Semantic Scholar
  17. 17. Effects of Food Materials on Remoral of Allium-Specific Volatile Sulfur Compounds（共著） Osamu, Negishi; Yukiko, Negishi; Tetsuo, Ozawa
      Journal of Agricultural and Food Chemistry 50: 3856-3861 (2002)
  18. 18. Mercaptan-capturing properties of mushrooms（共著） Osamu, Negishi; Yukiko, Negishi; Yasuo, Aoyagi; Sugahara, TOzawa, T
      Journal of Agricultural and Food Chemistry 49: 5509 (2001)
  19. 19. Inhibition of enzymatic browning and protection of sulfhydryl enzymes by thiol compounds（共著） Osamu, Negishi; Tetsuo, Ozawa
      Phytochemistry 54: 481 (2000)
  20. 20. Enzymatic Deodorization with Variegatic Acid from ┣DBBoletus(/)-┫DB ┣DBsubvelutipes(/)-┫DB and Its Mechanism（共著） Osamu, Negishi; Yukiko, Negishi; Tetsuo, Ozawa
      Food Science and Technology Research 6: 186-191 (2000)
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  1. 1. 新食品分析ハンドブック 根岸, 紀 (担当:分担執筆, 範囲:褐変・変色にかかわる酵素)
    (株)建帛社 2000年1月
  1. 1. Enzyme catalysing cleavage of the ferulic acid side chain in Vanilla planifolia Negishi,Osamu; Negishi,Yukiko
    14thWeurman Flavour Research Symposium 2014年9月15日
  2. 2. Biosynthesis of Vanillin: Enzyme Involved in the Conversion of Ferulic Acid to Vanillin in Vanilla planifolia Negishi,Osamu; Negishi,Yukiko
    13th Weurman Flavour Research Symposium 2011年9月27日 Ferreira, V.
  3. 3. Biosynthesis of Vanillin: Enzyme Involved in the Conversion of Ferulic Acid to Vanillin in Vanilla planifolia Negishi,Osamu; Negishi,Yukiko
    13th Weurman Flavour Research Symposium 2011年9月27日 Ferreira, V.
  4. 4. Biosynthesis of Vanillin via Ferulic Acid in Vanilla planifolia Negishi, Osamu; Sugiura, Kenji; Negishi, Yukiko
    12th Weurman Flavour Research Symposium 2008年7月1日
  5. 5. 苦丁茶の成分と機能性 根岸,紀
    日本食生活学会 2007年2月17日 招待有り
  6. 6. In vivo deodorisation with caffeoylquinic acid derivatives Osamu,Negishi; Yukiko,Negishi
    11th Weurman Flavour Research Symposium 2005年6月21日
  7. 7. Effects of food materials on removal of Allium-specific volatile sulphur compounds Osamu,Negishi; Yukiko,Negishi; Tetsuo,Ozawa
    10th Weurman Flavour Research Symposium 2002年6月24日
  8. 8. 食品と消臭 根岸,紀
    日本食生活学会 1999年2月27日 招待有り

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