bonito dried, 977138-71-8

Articles:

PubMed:	Mercury contamination and exposure assessment of fishery products in Korea.
J-Stage:	Intake of Dried Bonito Broth Flavored with Dextrin Solution Induced Conditioned Place Preference in Mice
PubMed:	Retronasal odor of dried bonito stock induces umami taste and improves the palatability of saltiness.
PubMed:	Umami Taste Components and their Sources in Asian Foods.
PubMed:	Long-term consumption of dried bonito dashi (a traditional Japanese fish stock) reduces anxiety and modifies central amino acid levels in rats.
PubMed:	Dried bonito dashi: a preferred fish broth without postoral reward actions in mice.
PubMed:	Aspartic protease from Aspergillus (Eurotium) repens strain MK82 is involved in the hydrolysis and decolourisation of dried bonito (Katsuobushi).
PubMed:	Dried-bonito aroma components enhance salivary hemodynamic responses to broth tastes detected by near-infrared spectroscopy.
PubMed:	Intake of dried bonito broth flavored with dextrin solution induced conditioned place preference in mice.
PubMed:	[Fermented seafoods and food hygiene--fish sauce and dried bonito].
PubMed:	Improving the palatability of salt-reduced food using dried bonito stock.
PubMed:	The Effects of gamma-Aminobutyric Acid, Vinegar, and Dried Bonito on Blood Pressure in Normotensive and Mildly or Moderately Hypertensive Volunteers.
PubMed:	Antioxidants produced by Eurotium herbariorum of filamentous fungi used for the manufacture of karebushi, dried bonito (Katsuobushi).
PubMed:	Saltiness enhancement by the characteristic flavor of dried bonito stock.
PubMed:	The Effect of the Dried-Bonito Broth on Blood Pressure, 8-Hydroxydeoxyguanosine (8-OHdG), an Oxidative Stress Marker, and Emotional States in Elderly Subjects.
PubMed:	Preference for dried bonito broth in olfactory-blocked or taste nerve-sectioned mice in the two-bottle choice test.
PubMed:	Effect of dried-bonito broth on mood states: a pooled analysis of four randomized controlled human trials.
PubMed:	Prevalence of Listeria monocytogenes and Salmonella in ready-to-eat food in Catalonia, Spain.
PubMed:	Hypocholesterolemic effects of microbial protease-resistant fraction of Katsuobushi in ovariectomized rats depend on the both oil and undigested protein.
PubMed:	Protease-resistant fraction of smoked, dried bonito alleviates atopic dermatitis-like skin lesions in NC/Nga mice.
PubMed:	Effect of dried-bonito broth intake on peripheral blood flow, mood, and oxidative stress marker in humans.
PubMed:	Hypocholesterolemic effect of katsuobushi, smoke-dried bonito, prevents ovarian hormone deficiency-induced hypercholesterolemia.
PubMed:	Effect of dried-bonito broth on mental fatigue and mental task performance in subjects with a high fatigue score.
PubMed:	LC-MS study to reduce ion suppression and to identify N-lactoylguanosine 5'-monophosphate in bonito: a new umami molecule?
PubMed:	Effects of dried bonito (katsuobushi) and captopril, an angiotensin I-converting enzyme inhibitor, on rat isolated aorta: a possible mechanism of antihypertensive action.
PubMed:	Evaluation of iron bioavailability from bonito dark muscle using anemic rats.
PubMed:	Determination of angiotensin-converting enzyme inhibitory peptide Leu-Lys-Pro-Asn-Met (LKPNM) in bonito muscle hydrolysates by LC-MS/MS.
PubMed:	Bioactive peptides derived from food proteins preventing lifestyle-related diseases.
PubMed:	LKPNM: a prodrug-type ACE-inhibitory peptide derived from fish protein.
PubMed:	Formation of the mutagenic/carcinogenic imidazoquinoxaline-type heterocyclic amines through the unstable free radical Maillard intermediates and its inhibition by phenolic antioxidants.
PubMed:	Antihypertensive effect of thermolysin digest of dried bonito in spontaneously hypertensive rat.
PubMed:	Peptide inhibitors for angiotensin I-converting enzyme from thermolysin digest of dried bonito.
PubMed:	[Prophylactic effects of diets on the development of cerebrovascular lesions in stroke- prone spontaneously hypertensive rats (SHRSP)--effects of a fish-protein diet and alterations of lipoprotein metabolism].
PubMed:	Formation of mutagens, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), in heated fish meats.
PubMed:	Mutagenicity of smoked, dried bonito products.
PubMed:	Studies related to nitrosamide formation: nitrosation in solvent: water and solvent systems, nitrosomethylurea formation in the rat stomach and analysis of a fish product for ureas.
PubMed:	[Microflora of commercial slice dried fishes including bonito (author's transl)].
PubMed:	Methylguanidine content in food.