Yumi Tachibana

Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system

L. Juneja, N. Ishihara, S. Sakanaka, 2004 .

Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates

S. Sakanaka, Yumi Tachibana, 2006 .

Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha)

S. Sakanaka, Yumi Tachibana, Yuki Okada, 2005 .

Antioxidant properties of casein calcium peptides and their effects on lipid oxidation in beef homogenates.

L. Juneja, N. Ishihara, S. Sakanaka, 2005, Journal of agricultural and food chemistry.

Origin and disposal of 1,5-anhydroglucitol, a major polyol in the human body.

H. Akanuma, T. Yamanouchi, Y. Tachibana, 1992, The American journal of physiology.