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Journal Article
Journal Article
Journal of Japanese Trade & Industry (Japan), ISSN 0285-9556, 09/2001, Volume 20, Issue 5, p. 4
Journal Article
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN 0021-8561, 02/2019, Volume 67, Issue 8, pp. 2190 - 2200
A powder formulation of aged garlic extract was heated at 100 degrees C for 1 day to obtain higher antioxidant activity determined with... 
glutamic acid | antioxidant | FOOD SCIENCE & TECHNOLOGY | Maillard reaction | IDENTIFICATION | DAMAGE | S-ALLYL CYSTEINE | GLUCOSE | DISEASE | AGRICULTURE, MULTIDISCIPLINARY | citric acid | CHEMISTRY, APPLIED | aged garlic extract
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 07/2016, Volume 64, Issue 29, pp. 5845 - 5854
Journal Article
Nephrology Dialysis Transplantation, ISSN 0931-0509, 05/2017, Volume 32, Issue suppl_3, pp. iii67 - iii67
Journal Article
Journal Article
Journal Article
CEN Case Reports, ISSN 2192-4449, 11/2016, Volume 5, Issue 2, pp. 125 - 130
A 36-year-old woman who was undergoing dialysis for end-stage kidney disease (ESKD) was admitted to our hospital with consciousness disorder. She was diagnosed... 
Budd–Chiari syndrome | Fischer’s ratio | Nephrology | Hemodiafiltration | Medicine & Public Health | Portal-systemic shunt | Urology | Hepatic encephalopathy
Journal Article
Publications of the Astronomical Society of Japan, ISSN 0004-6264, 02/2014, Volume 66, Issue 1, pp. 1 - 9
A compact gas cloud G2 is predicted to reach the pericenter of its orbit around the supermassive black hole (SMBH) of our Galaxy, Sagittarius A*. This event... 
Galaxy: nucleus | methods: numerical | Galaxy: center | SAGITTARIUS-A | 1ST-PRINCIPLE SIMULATIONS | SMOOTHED PARTICLE HYDRODYNAMICS | SUPERMASSIVE BLACK-HOLE | STAR | GAS CLOUD | ASTRONOMY & ASTROPHYSICS | CENTRAL PARSEC | GALACTIC-CENTER | SHORT MILLIMETER WAVELENGTHS | MILKY-WAY | Physics - Astrophysics of Galaxies
Journal Article
Annals of Thoracic and Cardiovascular Surgery, ISSN 1341-1098, 10/2008, Volume 14, Issue 5, pp. 303 - 310
Journal Article
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