G. Maeda

发表

Cultivation line and fruit ripening discriminations of Shiikuwasha (Citrus depressa Hayata) peel oils using aroma compositional, electronic nose, and antioxidant analyses

M. Mizu, H. Oku, Yonathan Asikin, 2015 .

Extraction method influenced physical, aroma, and antioxidant profiles of Shiikuwasha (Citrus depressaHayata) pulp essential oil

H. Oku, Y. Yamakawa, Yonathan Asikin, 2016 .

Lipoprotein and apoprotein profiles of hyperlipidemic atherosclerosis-prone Japanese quail.

T. Toda, J. Nagata, H. Oku, 1997, Journal of nutritional science and vitaminology.

Ingestion of Okinawa Island Vegetables Increases IgA Levels and Prevents the Spread of Influenza RNA Viruses

S. Takenoshita, Yukiteru Katsumoto, G. Maeda, 2021, Nutrients.

In Vitro and in Vivo Studies on Anti-Inflammatory Effects of Traditional Okinawan Vegetable Methanol Extracts

J. Nagata, G. Maeda, Hiroyuki Yokodera, 2019, ACS omega.

Development of Vinegar Extract from the Waste Peels of Shiikuwasha

H. Ohta, S. Onda, G. Maeda, 2017 .

Effect of Storage Temperature on Shoot and Root Elongation in the Okinawan Traditional Vegetable Shima-Rakkyo

G. Maeda, N. Hirose, 2019, Food Preservation Science.

Effect of Storage Conditions on the Quality of Immature Papaya (Carica papaya L.) Fruit

G. Maeda, T. Akinaga, N. Hirose, 2011, Food Preservation Science.

Effects of water-soluble hemicellulose from soybean hull on serum antibody levels and activation of macrophages in rats.

J. Nagata, K. Iwabuchi, G. Maeda, 2001, Journal of agricultural and food chemistry.

Changes in the Physicochemical and Flavor Characteristics of the Okinawan Brown Sugar "Kokuto" during Storage at Ambient Temperature

G. Maeda, Koji Wada, Kensaku Takara, 2015, Food Preservation Science.

Effect of cultivation line and peeling on food composition, taste characteristic, aroma profile, and antioxidant activity of Shiikuwasha (Citrus depressa Hayata) juice.

D. Hou, Yoshimasa Yamano, G. Maeda, 2014, Journal of the science of food and agriculture.

Study of the Interrelation between Variations in Sugarcane Juice Contents and Qualities of Non-Centrifugal Brown Sugar "Kokuto" during Production

G. Maeda, Koji Wada, Kensaku Takara, 2019, Food Preservation Science.

Evaporation Temperature Alters Physicochemical Characteristics and Volatile Maillard Reaction Products of Non-Centrifugal Cane Sugar (NCS): Comparison of Polyethylene Membrane and Retronasal Aroma Simulator Techniques for the Extraction of Volatile Organic Compounds in NCS

G. Maeda, Koji Wada, Kensaku Takara, 2023, Applied Sciences.

Development of Tabletop Type Manufacturing Equipment for Test Production of Non-centrifugal Brown Sugar“Kokuto” and the Rise of Syrup Temperature During the Cooling-agitation Process of Kokuto Production

H. Ono, G. Maeda, Koji Wada, 2019, Nippon Shokuhin Kagaku Kogaku Kaishi.

Estimation of Carotenoids, Vitamin C, and Polyphenols in Traditional Okinawan Vegetables

G. Maeda, T. Tsushida, S. Iha, 2011 .

Simple Quantitative Analysis of Gamma-Aminobutyric Acid in Luffa aegyptiaca Mill

G. Maeda, Koji Wada, Kensaku Takara, 2022, Nippon Shokuhin Kagaku Kogaku Kaishi.

Changes in the Color and Pigmentation of Fermented Benikoji-rice Drink

G. Maeda, J. Taira, K. Higa, 2007 .

Inhibitory Effects of Traditional Okinawan Vegetable Methanol Extracts and Their Primary Constituents on Histamine Release from Human Basophilic KU812 cells

J. Nagata, G. Maeda, Takuro Matsuzoe, 2018 .