Y. Chuda

发表

Evaluation of Antioxidant Activity of Vegetables from Okinawa Prefecture and Determination of Some Antioxidative Compounds

H. Ono, T. Oki, Mami Masuda, 2006 .

Fucoxanthin as the major antioxidant in Hijikia fusiformis, a common edible seaweed.

T. Nagata, M. Suzuki, Xiaojun Yan, 1999, Bioscience, biotechnology, and biochemistry.

Contents and Cooking Loss of Three Quinic Acid Derivatives from Garland (Chrysanthemum coronarium L.)

T. Nagata, T. Tsushida, Masahiro Suzuki, 1998 .

Structural Identification of Two Antioxidant Quinic Acid Derivatives from Garland (Chrysanthemum coronarium L.)

M. Ohnishi-Kameyama, H. Ono, T. Nagata, 1996 .

Identification of the forms of boron in seaweed by 11BNMR

M. Ohnishi-Kameyama, T. Nagata, Y. Chuda, 1997 .

Fucoxanthin as the a Common EdibleMajor Antioxidant in Seaweed Hijrkia fusiformis , JsgA

Xiaojun Yan, Masahiro Suzuki, Y. Chuda, 2018 .

Oxygenation of bisphenol A to quinones by polyphenol oxidase in vegetables.

H. Ono, Mitsuru Yoshida, M. Mori, 2002, Journal of agricultural and food chemistry.

Mumefural, citric acid derivative improving blood fluidity from fruit-juice concentrate of Japanese apricot (Prunus mume Sieb. et Zucc).

M. Ohnishi-Kameyama, H. Ono, K. Matsumoto, 1999, Journal of agricultural and food chemistry.

Citric Acid Derivative Improving Blood Fluidity from Fruit-Juice Concentrate of Japanese Apricot ( Prunus mume Sieb . et Zucc )

M. Ohnishi-Kameyama, H. Ono, T. Nagata, 1999 .

Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying

H. Ono, S. Tsuda, Mitsuru Yoshida, 2005, Bioscience, biotechnology, and biochemistry.

Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips

H. Ono, S. Tsuda, Mitsuru Yoshida, 2006, Bioscience, biotechnology, and biochemistry.

Analysis of acrylamide in green tea by gas chromatography-mass spectrometry.

N. Hayashi, H. Ono, K. Kohata, 2006, Journal of agricultural and food chemistry.

Oxidation of Bisphenol A and Related Compounds

H. Ono, Mitsuru Yoshida, Y. Chuda, 2001, Bioscience, biotechnology, and biochemistry.

Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods

M. Ohnishi-Kameyama, M. Ishizaka, H. Ono, 2003, Food additives and contaminants.

Acrylamide in Japanese processed foods and factors affecting acrylamide level in potato chips and tea.

Hidetaka Kobayashi, N. Hayashi, M. Ohnishi-Kameyama, 2005, Advances in experimental medicine and biology.

Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips

H. Ono, M. Mori, H. Yada, 2003, Bioscience, biotechnology, and biochemistry.

Determination of Acrylamide in Processed Foodstuffs in Japan.

Hidetaka Kobayashi, M. Ishizaka, M. Kameyama, 2002 .

The state analysis of NaCl in snow crab (Chionoecetes japonicus) meat examined by 23Na and 35Cl nuclear magnetic resonance (NMR) spectroscopy

K. Kawasaki, T. Nagata, Xiaojun Yan, 2000 .