7.Electrochemical measurement of yeast cell density and vitality using 2,3,5- trimethyl-1,4-benzoquinone and effect of ethanol on the metabolism of quinine by yeast cells.
Food Science and Technology Research (Tadayuki Tsukatani, Seiji Ide, Takahiro Ohda, Hiroyuki Ukeda, Kiyoshi Matsumoto) 9/3, 271-275 2003 (学術雑誌)
Effects of several variable factors on the isotope ratio by HRGC-MS
Relationship between the XTT reducibility and aminoreductone formed during the Maillard reaction of lactose: the detection of aminoreductone by HPLC
Food Science and Technology Research (Tomoko Shimamura, Hiroyuki Ukeda, Masayoshi Sawamura) 10/1, 6-9 2004 (学術雑誌)
The application of O-aminopropyl amylase for the stabilization of horseradish peroxidase via addition and cross-linking
Enzyme and Microbial Technology (Antje Gonera, Petra Mischnick, Hiroyuki Ukeda) 34/, 248-254 2004 (学術雑誌)
Metabolism of benzoquinone by yeast cells and oxidative characteristics of corresponding hydroquinone: application to highly sensitive measurement of yeast cell density by using benzoquinone and a chemiluminescence probe