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Mami Ando

Yamaguchi Prefectural University

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Publication

Featured researches published by Mami Ando.

Food Science and Technology Research | 2004

Effect of Super Chilling Storage on Maintenance of Freshness of Kuruma Prawn

Mami Ando; Hiroko Nakamura; Rie Harada; Akihiko Yamane

International Journal of Molecular Medicine | 2003

Relationship between peroxyl radical scavenging capability measured by the chemiluminescence method and an aminocarbonyl reaction product in soy sauce

Mami Ando; Kazuki Harada; Satoshi Kitao; Makio Kobayashi; Yoshiyuki Tamura

International Journal of Molecular Medicine | 2003

Peroxyl radical scavenging capability of fish sauces measured by the chemiluminescence method.

Kazuki Harada; Chiharu Okano; Haruhisa Kadoguchi; Yasue Okubo; Mami Ando; Satoshi Kitao; Yoshiyuki Tamura

Food Science and Technology Research | 2005

Effect of Super-chilling Storage on Maintenance of Quality and Freshness of Swordtip Squid Loligo Edulis

Mami Ando; Emi Takenaga; Soyomi Hamase; Akihiko Yamane

Fisheries Science | 2002

Measurement of Antioxidative Capacity of Fish Sauce Using Chemiluminescence Method

Kazuki Harada; Mami Ando; Satoshi Kitao; Yoko Sakamoto; Makio Kobayashi; Yoshiyuki Tamuras

International Journal of Molecular Medicine | 2005

Effect of soy sauce on the antioxidative capacity of the gelatin gel food 'Nikogori' measured using the chemiluminescence method

Norie Nagatsuka; Kazuki Harada; Mami Ando; Keiko Nagao

Food Science and Technology Research | 2005

Rapid and Sensitive Method for Evaluation of Radical-Scavenging Activity Using Peroxyl Radicals Derived from 2,2′-Azobis(2-amidinopropane) Dihydrochloride Combined with Luminol Chemiluminescence

Satoshi Kitao; Keiko Fujii; Madoka Teramoto; Kazuki Harada; Mami Ando; Yoshiyuki Tamura

Journal for The Integrated Study of Dietary Habits | 2004

Changes in antioxidative capacity by the chemiluminescence method and K value as freshness indicator of squids captured from Senzaki fishing seaport in Yamaguchi Prefecture

Kazuki Harada; Mami Ando; Satoshi Kitao; Chiharu Okano; Yoshiyuki Tamura

International Journal of Molecular Medicine | 2006

Measurement of the radical scavenging activity of chicken jelly soup, a part of the medicated diet, ‘Yakuzen’, made from gelatin gel food ‘Nikogori’, using chemiluminescence and electron spin resonance methods

Norie Nagatsuka; Kazuki Harada; Mami Ando; Keigo Nagao

Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi | 2004

A Relationship between the Amount of Polar Compounds and the Sensory Scores of Fried Foods and Deep-frying Oil.

Tomoko Hara; Mami Ando; Tomoko Fujimura-Ito; Sachiyo Inoue; Kenichi Otsuka; Yoshimi Ono; Yumi Okamura; Hiroshi Shiramasa; Hitoshi Takamura; Tayori Takechi; Sayuri Tsuyuguchi; Mitsuko Nakahara; Mayumi Nakahira; Tamako Nishiike; Yoshimi Hayashi; Yoshiko Fukami; Koji Fujimura; Masae Matsui; Teruyoshi Matoba; Chie Mizuno; Megumi Murakami; Takatoshi Yamashita; Natsuko Yukawa; Kenichi Watanabe

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Collaboration

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Satoshi Kitao

Osaka Shoin Women's University

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Eri Hitomi

Yamaguchi Prefectural University

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Norie Nagatsuka

Tokyo Kasei University

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Tomoko Fujimura-Ito

Heian Jogakuin University

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Tomoko Koda

Yamaguchi Prefectural University

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Kazuki Harada

Junior college

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Emi Takenaga

Yamaguchi Prefectural University

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Keiko Nagao

Tokyo Kasei University

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Megumi Murakami

Kindai University

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Soyomi Hamase

Yamaguchi Prefectural University

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