Literature DB >> 5716810

Constituents of fruit oil from Japanese pepper.

T Sakai, K Yoshihara, Y Hirose.   

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Year:  1968        PMID： 5716810     DOI： 10.1246/bcsj.41.1945

Source DB:  PubMed          Journal:  Bull Chem Soc Jpn        ISSN： 0009-2673            Impact factor:   5.488


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  3 in total

1.  Antioxidant and Anti-Osteoporosis Activities of Chemical Constituents of the Stems of Zanthoxylum piperitum.

Authors:  Seo Young Yang; Sang-Hyun Lee; Bui Huu Tai; Hae-Dong Jang; Young Ho Kim
Journal:  Molecules       Date:  2018-02-18       Impact factor: 4.411

2.  Classification of Japanese Pepper (Zanthoxylum piperitum DC.) from Different Growing Regions Based on Analysis of Volatile Compounds and Sensory Evaluation.

Authors:  Kazuaki Yamasaki; Nami Fukutome; Fumiyo Hayakawa; Nobuo Ibaragi; Yukio Nagano
Journal:  Molecules       Date:  2022-08-03       Impact factor: 4.927

3.  Synthesis of natural product hybrids by the Ugi reaction in complex media containing plant extracts.

Authors:  Keisuke Tomohara; Nao Ohashi; Tatsuya Uchida; Takeru Nose
Journal:  Sci Rep       Date:  2022-09-16       Impact factor: 4.996
  3 in total

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