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Aqueous enzymatic extraction of peanut oil and protein hydrolysates
Abstract The aqueous enzymatic process of simultaneously preparing oil and protein hydrolysates from peanut was investigated. The optimum parameters for hydrolysis using Alcalase 2.4L wereExpand
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Chloropupukeananin, the first chlorinated pupukeanane derivative, and its precursors from Pestalotiopsis fici.
Chloropupukeananin (1), the first pupukeanane chloride with highly functionalized tricyclo-[4.3.1.03,7]-decane skeleton and its possible biosynthetic precursors iso-A82775C (2) and pestheic acid (3),Expand
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Pestalazines and pestalamides, bioactive metabolites from the plant pathogenic fungus Pestalotiopsis theae.
Pestalazines A (1) and B (2), two new diketopiperazine heterodimers, and pestalamides A-C (3-5), three new amides, have been isolated from cultures of the plant pathogenic fungus PestalotiopsisExpand
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Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.).
  • L. Jiang, K. Kubota
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 3 June 2004
The essential oils of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.), which are commonly used in Japanese dishes as spices, were extracted with methanol,Expand
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Some research on Levenberg-Marquardt method for the nonlinear equations
TLDR
We show that if ∥F(x)∥ provides a local error bound which is weaker than the condition of nonsingular for the system of nonlinear equations, the sequence generated by the new Levenberg–Marquardt method convergence to a point of the solution set X∗ quadratically. Expand
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Pestalachlorides A-C, antifungal metabolites from the plant endophytic fungus Pestalotiopsis adusta.
Pestalachlorides A-C (1-3), three new chlorinated benzophenone derivatives, have been isolated from cultures of an isolate of the plant endophytic fungus Pestalotiopsis adusta. The structures ofExpand
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Formation by mechanical stimulus of the flavor compounds in young leaves of Japanese pepper (Xanthoxylum piperitum DC.).
  • L. Jiang, K. Kubota
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 10 February 2001
The volatile compounds formed in slapped and crushed young leaves of Japanese pepper (Xanthoxylum piperitum DC.) were compared with those of intact leaves by using a dynamic headspace gas analysisExpand
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Bioactive asterric acid derivatives from the Antarctic ascomycete fungus Geomyces sp.
Five new asterric acid derivatives, ethyl asterrate (3), n-butyl asterrate (4), and geomycins A-C (6-8), have been isolated from cultures of an isolate of the Antarctic ascomycete fungus Geomyces sp.Expand
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A selective chemical probe for coenzyme A-requiring enzymes.
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Isolation of some glycosides as aroma precursors in young leaves of Japanese pepper (Xanthoxylum piperitum DC.).
To clarify the formation mechanism for the major alcoholic aroma compounds in young leaves of Japanese pepper, the glycosides were isolated as aroma precursors. The presence of glycosides of the mainExpand
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