Search Results - "Chuda, Y"

Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods by Ono, H, Chuda, Y, Ohnishi-Kameyama, M, Yada, H, Ishizaka, M, Kobayashi, H, Yoshida, M

“…Acrylamide concentrations in processed foods (63 samples covering 31 product types) from Japan were analysed by LC-MS/MS and GC-MS methods. The limit of…”
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Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips by Chuda, Y. (Center for Food Quality, Labeling and Consumer Services, Saitama (Japan)), Ono, H, Yada, H, Ohara Takada, A, Matsuura Endo, C, Mori, M

“…Acrylamide in potato chips made from tubers stored at 2 or 20 deg C for two weeks after harvest was analyzed by GC-MS. The acrylamide level in the former chips…”
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Structural Identification of Two Antioxidant Quinic Acid Derivatives from Garland (Chrysanthemum coronarium L.) by Chuda, Yoshihiro, Ono, Hiroshi, Ohnishi-Kameyama, Mayumi, Nagata, Tadahiro, Tsushida, Tojiro

“…The structures of a novel compound, 3,5-dicaffeoyl-4-succinylquinic acid, and the related compound 3,5-dicaffeoylquinic acid were determined by analysis of…”
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Contents and Cooking Loss of Three Quinic Acid Derivatives from Garland (Chrysanthemum coronarium L.) by Chuda, Yoshihiro, Suzuki, Masahiro, Nagata, Tadahiro, Tsushida, Tojiro

“…Three quinic acid derivatives, i.e., chlorogenic acid (CA), 3,5-dicaffeoylquinic acid (SP-1), and 3,5-dicaffeoyl-4-succinylquinic acid (SP-2), determined in…”
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Fucoxanthin as the major antioxidant in Hijikia fusiformis, a common edible seaweed by Yan, X. (National Food Research Inst., Tsukuba, Ibaraki (Japan)), Chuda, Y, Suzuki, M, Nagata, T

“…The radical scavenging activity of Japanese edible seaweeds was screened by the DPPH (1-diphenyl-2-picrylhydrazyl) assay to evaluate the DPPH radical…”
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Analysis of Acrylamide in Green Tea by Gas Chromatography−Mass Spectrometry by Mizukami, Yuzo, Kohata, Katsunori, Yamaguchi, Yuichi, Hayashi, Nobuyuki, Sawai, Yusuke, Chuda, Yoshihiro, Ono, Hiroshi, Yada, Hiroshi, Yoshida, Mitsuru

“…Optimization of the solid-phase extraction cleanup procedure enabled the GC-MS analysis of acrylamide in tea samples without the interference of bromination by…”
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The state analysis of NaCl in snow crab (Chionoecetes japonicus) meat examined by 23Na and 35Cl nuclear magnetic resonance (NMR) spectroscopy by Nagata, Tadahiro, Chuda, Yoshihiro, Yan, Xiaojun, Suzuki, Masahiro, Kawasaki, Ken-ichi

“…To assess the contribution of NaCl to seafood tastiness, 23Na and 35Cl nuclear magnetic resonance (NMR) spectroscopy was used to determine the mobility of…”
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Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato [Solanum tuberosum] cultivars and acrylamide in chips by Matsuura endo, C.(National Agricultural Research Center for Hokkaido Region, Memuro (Japan). Dept. of Upland Agriculture), Ohara Takada, A, Chuda, Y, Ono, H, Yada, H, Yoshida, M, Kobayashi, A, Tsuda, S, Takigawa, S, Noda, T, Yamauchi, H, Mori, M

“…To clarify the effects of storage temperature on potato components and acrylamide in chips, tubers from five cultivars were stored at various temperatures (2,…”
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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 by Ohara Takada, A. (National Agricultural Research Center for Hokkaido Region, Sapporo (Japan)), Matsuura Endo, C, Chuda, Y, Ono, H, Yada, H, Yoshida, M, Kobayashi, A, Tsuda, S, Takigawa, S, Noda, T, Yamauchi, H, Mori, M

“…Changes in the sugar and amino acid contents of potato tubers during short-term storage and the effect on the acrylamide level in chips after frying were…”
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Oxygenation of Bisphenol A to Quinones by Polyphenol Oxidase in Vegetables by Yoshida, Mitsuru, Ono, Hiroshi, Mori, Yoshiko, Chuda, Yoshihiro, Mori, Motoyuki

“…To understand conversion of bisphenol A and its related compounds under some chemical and biological environments, oxidation of these compounds was performed…”
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Mumefural, Citric Acid Derivative Improving Blood Fluidity from Fruit-Juice Concentrate of Japanese Apricot (Prunus mume Sieb. et Zucc) by Chuda, Yoshihiro, Ono, Hiroshi, Ohnishi-Kameyama, Mayumi, Matsumoto, Kousai, Nagata, Tadahiro, Kikuchi, Yuji

“…The effects of food components on blood fluidity were studied by in vitro assay using a dedicated microchannel instrument for model capillaries. We found that…”
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Oxidation of Bisphenol A and Related Compounds by YOSHIDA, Mitsuru, ONO, Hiroshi, MORI, Yoshiko, CHUDA, Yoshihiro, ONISHI, Koichi

“…Bisphenol A was oxidized to monoquinone and bisquinone derivatives by Fremy's salt, a radical oxidant, though salcomine and alkali did not catalyze the…”
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Acrylamide in Japanese processed foods and factors affecting acrylamide level in potato chips and tea by Yoshida, Mitsuru, Ono, Hiroshi, Chuda, Yoshihiro, Yada, Hiroshi, Ohnishi-Kameyama, Mayumi, Kobayashi, Hidetaka, Ohara-Takada, Akiko, Matsuura-Endo, Chie, Mori, Motoyuki, Hayashi, Nobuyuki, Yamaguchi, Yuichi

“…Acrylamide concentrations in processed foods sold in Japanese markets were analyzed by LC-MS/MS and GC-MS methods. Most potato chips and whole potato-based…”
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Identification of the forms of boron in seaweed by super(11)B NMR by Chuda, Y, Ohnishi-Kameyama, M, Nagata, T

“…Free and complex forms of accumulated borate in seaweeds were identified by super(11)B NMR. The NMR spectra of green and red algae showed boric acid peaks…”
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Identification of the forms of boron in seaweed by 11B NMR by CHUDA, Y, OHNISHI-KAMEYAMA, M, NAGATA, T

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