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	1.	Odors generated from the Maillard reaction affect autonomic nervous activity and decrease blood pressure through the olfactory system. [electronic resource] by Zhou, Lanxi Ohata, Motoko Owashi, Chisato Nagai, Katsuya Yokoyama, Issei Arihara, Keizo Producer: 20180202 In: Journal of the science of food and agriculture vol. 98 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), a volatile food component generated by the Maillard reaction, promotes appetite and changes gene expression in the rat brain through inhalation. [electronic resource] by Yokoyama, Issei Nakai, Yuji Suzuki, Yoshihiro Ohata, Motoko Komiya, Yusuke Nagasao, Jun Arihara, Keizo Producer: 20200921 In: Journal of food science vol. 85 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of dietary fish oil intake on ubiquitin ligase expression during muscle atrophy induced by sciatic nerve denervation in mice. [electronic resource] by Komiya, Yusuke Kobayashi, Chiaki Uchida, Naoyasu Otsu, Shohei Tanio, Tatsuki Yokoyama, Issei Nagasao, Jun Arihara, Keizo Producer: 20191023 In: Animal science journal = Nihon chikusan Gakkaiho vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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