Yuji Ogino

Mayonnaise contributes to increasing postprandial serum β-carotene concentration through the emulsifying property of egg yolk in rats and humans.

C. Maruyama, Y. Masuda, Sayaka Takeda, 2011, Journal of nutritional science and vitaminology.

Synthesis and Stability of Selenothioic and Diselenoic Acid Esters

T. Murai, S. Kato, Yuji Ogino, 1998 .

Reaction of Selenoic Acid O-Methyl Esters with Aluminum Thiolates Leading to Aromatic Selenothioic Acid S-Alkyl Esters and Their Characterization

T. Mizutani, T. Murai, T. Kanda, 1995 .

Phenolic Antioxidants Prevent Peroxynitrite-Derived Collagen Modification in Vitro

T. Osawa, K. Uchida, Y. Kato, 1997 .

Hypotensive effect of black malt vinegar on spontaneously hypertensive rats

K. Kimoto, M. Kimura, K. Takizawa, 2008 .

Effect of Dietary Plant Sterols and/or Mayonnaise Supplementation on the Lipid Metabolisms in Rats

Y. Masuda, Ryosuke Matsuoka, N. Hayashi, 2004 .