Hayase F - Search Results

1

Identification of a novel advanced glycation end product derived from lactaldehyde.

Fujimoto S, Murakami Y, Miyake H, Hayase F, Watanabe H. Fujimoto S, et al. Among authors: hayase f. Biosci Biotechnol Biochem. 2019 Jun;83(6):1136-1145. doi: 10.1080/09168451.2019.1585745. Epub 2019 Mar 1. Biosci Biotechnol Biochem. 2019. PMID: 30822216

2

Identification of pyridinoline, a collagen crosslink, as a novel intrinsic ligand for the receptor for advanced glycation end-products (RAGE).

Murakami Y, Fujino T, Kurachi R, Hasegawa T, Usui T, Hayase F, Watanabe H. Murakami Y, et al. Among authors: hayase f. Biosci Biotechnol Biochem. 2018 Sep;82(9):1508-1514. doi: 10.1080/09168451.2018.1475213. Epub 2018 May 26. Biosci Biotechnol Biochem. 2018. PMID: 29804507

3

Receptor for advanced glycation end products (RAGE)-mediated cytotoxicity of 3-hydroxypyridinium derivatives.

Murakami Y, Fujino T, Hasegawa T, Kurachi R, Miura A, Daikoh T, Usui T, Hayase F, Watanabe H. Murakami Y, et al. Among authors: hayase f. Biosci Biotechnol Biochem. 2018 Feb;82(2):312-319. doi: 10.1080/09168451.2017.1422971. Epub 2018 Jan 10. Biosci Biotechnol Biochem. 2018. PMID: 29316860

4

Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste).

Inoue Y, Kato S, Saikusa M, Suzuki C, Otsubo Y, Tanaka Y, Watanabe H, Hayase F. Inoue Y, et al. Among authors: hayase f. Food Chem. 2016 Dec 15;213:521-528. doi: 10.1016/j.foodchem.2016.06.106. Epub 2016 Jun 30. Food Chem. 2016. PMID: 27451212

5

Identification of the blue pigment formed in a D-glucose-glycine reaction system.

Ono Y, Watanabe H, Hayase F. Ono Y, et al. Among authors: hayase f. Biosci Biotechnol Biochem. 2010;74(12):2526-8. doi: 10.1271/bbb.100589. Epub 2010 Dec 7. Biosci Biotechnol Biochem. 2010. PMID: 21150117 Free article.

6

Identification of red pigments formed in a D-xylose-glycine reaction system.

Shirahashi Y, Watanabe H, Hayase F. Shirahashi Y, et al. Among authors: hayase f. Biosci Biotechnol Biochem. 2009 Oct;73(10):2287-92. doi: 10.1271/bbb.90382. Epub 2009 Oct 7. Biosci Biotechnol Biochem. 2009. PMID: 19809196 Free article.

7

The formation of argpyrimidine in glyceraldehyde-related glycation.

Usui T, Ohguchi M, Watanabe H, Hayase F. Usui T, et al. Among authors: hayase f. Biosci Biotechnol Biochem. 2008 Feb;72(2):568-71. doi: 10.1271/bbb.70455. Epub 2008 Feb 7. Biosci Biotechnol Biochem. 2008. PMID: 18256486 Free article.

8

Formation mechanisms of melanoidins and fluorescent pyridinium compounds as advanced glycation end products.

Hayase F, Usui T, Ono Y, Shirahashi Y, Machida T, Ito T, Nishitani N, Shimohira K, Watanabe H. Hayase F, et al. Ann N Y Acad Sci. 2008 Apr;1126:53-8. doi: 10.1196/annals.1433.009. Epub 2007 Dec 13. Ann N Y Acad Sci. 2008. PMID: 18079473

9

Identification and determination of alpha-dicarbonyl compounds formed in the degradation of sugars.

Usui T, Yanagisawa S, Ohguchi M, Yoshino M, Kawabata R, Kishimoto J, Arai Y, Aida K, Watanabe H, Hayase F. Usui T, et al. Among authors: hayase f. Biosci Biotechnol Biochem. 2007 Oct;71(10):2465-72. doi: 10.1271/bbb.70229. Epub 2007 Oct 7. Biosci Biotechnol Biochem. 2007. PMID: 17928698 Free article.

10

Determination of glyceraldehyde formed in glucose degradation and glycation.

Usui T, Yoshino M, Watanabe H, Hayase F. Usui T, et al. Among authors: hayase f. Biosci Biotechnol Biochem. 2007 Sep;71(9):2162-8. doi: 10.1271/bbb.70078. Epub 2007 Sep 7. Biosci Biotechnol Biochem. 2007. PMID: 17827699 Free article.

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